Trusted British chef recipes, tested at home
Mary Berry’s hot-smoked salmon and dill pâté blends hot-smoked and cold-smoked salmon with dill, capers, cream cheese and melted butter. From her Complete AGA Cookbook, it serves 6 with no baking, chills for about an hour, and can be made 2 days ahead. Berry explains in the AGA Cookbook (2015) that “hot-smoked salmon is cooked …
Mary Berry’s salmon and asparagus terrine layers smoked salmon pâté with whole asparagus spears inside a smoked salmon shell. From Mary Berry Cooks, it serves 8, bakes at 180°C (160°C fan) for 12 to 15 minutes, and chills for at least 6 hours. Berry’s headnote in Mary Berry Cooks (2014) calls this “a striking and …
Mary Berry’s double salmon tian combines baked salmon with soft cheese and dill, pressed into metal rings and topped with smoked salmon. From her Complete Cookbook, it serves 6 at 232 calories, baked at 190°C (170°C fan) for 15 to 20 minutes. Berry keeps this deliberately simple in the Complete Cookbook (2024), with no gelatine …
Mary Berry’s three fish terrine layers smoked trout, smoked salmon and smoked mackerel pâtés inside a smoked salmon shell. From her Complete Cookbook, it serves 10 at 424 calories per serving and chills overnight with no cooking required. Berry’s headnote in the Complete Cookbook (2024) describes three kinds of smoked fish “blended with soft cheese, …
Mary Berry’s smoked haddock and egg mousse is a set starter made with undyed smoked haddock, boiled eggs, crème fraîche and sheet gelatine. From her Foolproof Cooking cookbook, it serves 8, bakes at 180°C (160°C fan) for 15 minutes, then chills for 3 hours. Berry calls these “intense-flavoured little mousses” in Foolproof Cooking (2016) and …
Mary Berry’s smoked haddock mousse is a chilled starter made with smoked haddock, soft cheese, mayonnaise and turmeric for colour. From her Complete Cookbook, it serves 6 at just 217 calories per portion, baked at 160°C (140°C fan) for 7 to 10 minutes. Berry keeps this recipe remarkably simple in the Complete Cookbook (2024), with …
Mary Berry’s smoked salmon mousse is a chilled starter made with smoked salmon trimmings, double cream, horseradish and lemon juice. From her Family Sunday Lunches cookbook, it serves 12, sets overnight in 7cm metal rings, and needs no baking or gelatine. Berry’s headnote in Family Sunday Lunches (2016) suggests shaping the mousse into quenelles if …
Hairy Bikers piri piri chicken is a spatchcocked, skinless whole bird marinated in a chilli, garlic, lemon and paprika paste, then roasted at 210°C. It serves 5 at just 295 calories per serving and needs at least 4 hours of marinating. This comes from The Hairy Dieters: Eat for Life (2013), republished as a tribute …
Hairy Bikers mussels are a Belgian-style moules recipe with shallots, celery, leek and bay leaves, steamed in white wine and finished with cream. They serve 4 and take under 10 minutes to cook once the mussels are scrubbed and cleaned. This comes from The Hairy Bikers Ride Again (2010). Si and Dave call moules frites …
Hairy Bikers salsa is a fresh, no-cook dip of chopped tomatoes, onion, mild chillies, coriander and lime juice, served straight away. It serves 4 as a starter or snack at roughly 25 calories per serving and needs no cooking at all. This comes from The Hairy Bikers Ride Again (2010), and Si and Dave describe …
