Trusted British chef recipes, tested at home
Jamie Oliver’s Tuscan chicken is crispy-skinned chicken thighs roasted over a bed of cannellini and butter beans with leeks and garlic, finished with crème fraîche and served alongside wilted Tuscan greens. It takes about an hour, serves 4 and is naturally gluten-free. Oliver doesn’t publish a specific Tuscan chicken recipe in his books or on …
Jamie Oliver’s red wine jus is a quick pan sauce made with garlic, rosemary, a bay leaf, 250ml of red wine and a vine of cherry tomatoes, built in the same pan you fried your steaks in. It takes 10 minutes, serves 4 and uses just 6 ingredients. This red wine jus recipe is published …
Jamie Oliver salmon and potato salad is hot smoked salmon flaked over Jersey Royals dressed in a lemony yoghurt dressing, with cucumber, fennel tops and fresh basil. It takes 30 minutes, serves 4 and is naturally gluten-free. Oliver published this on his official website (jamieoliver.com) and calls it “a posh twist on good-old potato salad.” …
Mary Berry’s malted chocolate cake is a two-layer sponge made with malted chocolate drink powder and cocoa, sandwiched and topped with a malted chocolate buttercream icing, then finished with Maltesers. It bakes at 180°C (160°C fan) for 20 to 25 minutes in two 20cm sandwich tins and serves 8 to 10. Berry published this in …
Mary Berry’s bonfire chocolate traybake is a dense, fudgy chocolate sponge made with melted dark chocolate, ground almonds and butter, baked at 180°C (160°C fan) for 25 to 30 minutes in a 23×30cm tin. It makes 20 squares and needs nothing more than a dusting of icing sugar. Berry published this in Foolproof Cooking (2016) …
Mary Berry’s rich chocolate tray bake is a cocoa sponge topped with milk chocolate ganache and feathered with piped white chocolate, baked at 180°C (160°C fan) for 30 to 35 minutes in a 30×20cm tin. It cuts into 21 slices and Berry says it keeps for up to a week in a cake tin. Berry …
Mary Berry’s iced chocolate traybake is a cocoa sponge baked at 180°C (350°F/Gas 4) for 35 to 40 minutes in a 30×23cm tin, brushed with apricot jam, then topped with a poured chocolate icing. It cuts into 21 squares and is the closest thing to a classic school cake in Berry’s books. Berry published this …
Mary Berry’s sausage and herb plait is a pork sausagemeat filling wrapped in puff pastry plaited into a lattice, baked at 220°C (200°C fan) for about 35 minutes on a hot baking sheet. It serves 6 to 8 and Berry says to serve it hot with dressed salad leaves. Berry published this in Everyday (2017) …
Mary Berry’s herbed mini sausage rolls are bite-sized pastry rolls filled with pork sausagemeat, fried onion, lemon zest and fresh herbs, baked at 200°C (180°C fan) for 25 to 30 minutes. The recipe makes 36 pieces at just 83 calories each, sized for a buffet or party spread. Berry published this in her Complete Cookbook …
peppadew peppers and garlic, wrapped in ready-rolled puff pastry and baked at 220°C (200°C fan) for 25 to 30 minutes. The recipe makes 6 medium rolls, each about 12cm long. Mary Berry published this in Simple Comforts (2020) after her publisher specifically asked for them. Her headnote tells the story: “Lizzy, our publisher, asked for …
