by Mary Berry
2 tsp Worcestershire sauce
salt and freshly ground black pepper
a little freshly chopped parsley, to garnish
Serves 12
Special equipment 900g (2lb) loaf tin, lined with cling film
25g (scant 1oz) dried porcini mushrooms
4 tbsp olive oil
1 large onion, roughly chopped
100g (31⁄2 oz) smoked streaky bacon, snipped into small pieces and rind removed
2 garlic cloves, crushed
100g (31⁄2 oz) chestnut mushrooms, thinly sliced
2 tsp each freshly chopped parsley and thyme leaves
400g (14oz) fresh chicken livers
50g (13⁄4oz) fresh white breadcrumbs
100g (31⁄2 oz) butter, at room temperature
200g (7oz) full-fat cream cheese
1 tbsp Worcestershire sauce
salt and freshly ground black pepper
a little freshly chopped parsley, to garnish
1. Put the porcini into a bowl and pour over just enough boiling water to cover. Set aside to soften for about 30 minutes, then drain and dry well with kitchen paper.
2. Heat half the oil in a frying pan, add the onion, bacon, and porcini, and fry for 1 minute. Cover with a lid and cook over a low heat for 10 minutes or until the bacon is cooked. Add the garlic, mushrooms, parsley, and thyme and fry for 5 minutes or until the mushrooms are just cooked. Transfer to a mixing bowl.
3. Heat the remaining oil in the unwashed pan and fry the chicken livers for 1–2 minutes on each side or until brown on the outside and still pink in the centre. Add to the bowl with the porcini mixture and leave to cool.
4. Spoon half the cold chicken liver mixture into a food processor, add the breadcrumbs, butter, cream cheese, and Worcestershire sauce, and whiz until smooth. Season with salt and freshly ground black pepper and whiz again until smooth and combined. Tip into a bowl.
5. Chop the remaining cold chicken liver mixture coarsely, then add to the bowl with the smooth pâté and stir to combine. Spoon into the prepared tin and level the top. Cover with cling film and chill for a minimum of 6 hours or overnight.
6. To serve, turn the tin upside down onto a serving plate and remove the cling film. Press some chopped parsley on top, cut the pâté in fairly thick slices, and serve.
IN THE AGA
At step 2, cover with a lid and transfer to the simmering oven for 20 minutes to soften.
PREPARE AHEAD
The pâté can be made up to 3 days ahead. Not suitable for freezing.
RUSTIC MUSHROOM LIVER PTÉ
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CELEBRATORY FISH PLATTER
Mary made this as part of a New Year’s Eve pot luck supper party. The tray was quick to prepare and easy to bundle into the car with a plate of brown bread and butter.
Serves 6
For the gravadlax
500g (1lb 2oz) piece salmon fillet, from the thick end, skin on
2 tbsp dried dill
2 tbsp coarse sea salt
2 tbsp caster sugar
salt and freshly ground black pepper
6 tbsp mayonnaise
1 tsp Dijon mustard
2 tsp freshly chopped dill
For the prawn cocktail
300g (11oz) small cooked shelled North Atlantic prawns
6 tbsp light mayonnaise
juice of 1⁄2 lemon
2 tbsp tomato ketchup
2 tbsp creamed horseradish sauce
To serve
75g (21⁄2 oz) lamb’s lettuce or rocket
6 large Little Gem lettuce leaves
6 large cooked king prawns, shells removed but heads on
lemon wedges
Serves 12
For the gravadlax
1kg (21⁄4lb) piece salmon fillet, from the thick end, skin on
4 tbsp dried dill
4 tbsp coarse sea salt
4 tbsp caster sugar
salt and freshly ground black pepper
12 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp freshly chopped dill
For the prawn cocktail
600g (1lb 5oz) small cooked shelled North Atlantic prawns
12 tbsp light mayonnaise
juice of 1 small lemon
4 tbsp tomato ketchup
4 tbsp creamed horseradish sauce
To serve
175g (6 oz) lamb’s lettuce or rocket
12 large Little Gem lettuce leaves
12 large cooked king prawns, shells removed but heads on
lemon wedges
1. To make the gravadlax, place the salmon skin side down on a large piece of foil, then pull out any bones with tweezers or a small knife. Sprinkle over the dill, salt, sugar, and some freshly ground black pepper, making sure all the salmon is covered. Wrap in the foil and place on a tray or baking sheet. Place another baking sheet on top and put some heavy weights or tinned food on it to weigh the fish down. Transfer to the fridge for 12 hours or overnight.
2. Take the salmon from the fridge and pour away any juices. Place in the freezer for 30 minutes to make slicing easier. Then, using a sharp knife, cut into thin slices. Keep the knife angled at about 45 degrees so the slices are wide. Discard the skin.
3. To make the prawn cocktail, dry the prawns thoroughly with kitchen paper. Mix the mayonnaise, lemon juice, ketchup, and horseradish in a bowl, add the prawns, and season with salt and freshly ground black pepper.
4. To serve, scatter the lamb’s lettuce or rocket over the base of a platter. Spoon the prawn cocktail into the Little Gem lettuce leaves, then arrange on one area of the platter. Arrange the gravadlax and the king prawns alongside, then add the lemon wedges. Mix the mayonnaise for the gravadlax with the mustard and dill, season with salt and freshly ground black pepper, and serve in a bowl.
PREPARE AHEAD AND FREEZE
The gravadlax can be made up to 2 days ahead. Freeze for up to 1 month. The cocktail sauce can be made up to 12 hours ahead. Not suitable for freezing. The platter can be assembled up to 4 hours ahead.
CELEBRATORY FISH PLATTER
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FILLET OF BEEF WITH BEETROOT AND HORSERADISH DRESSING
When you’re serving numbers at a smart dinner party, it’s always a good feeling to know the first course is made and waiting in the fridge. This recipe is perfect for that. When you carve the fillet, you want the slices to be long and thin rather than round – middle-cut fillets give you the correct shape. Serve with brown bread rolls.
Serves 6
300g (11oz) middle-cut fillet steak, trimmed
1 tbsp olive oil, plus a little extra to serve
salt and freshly ground black pepper
4 medium-sized cooked beetroot, thinly sliced
50g (13⁄4oz) rocket
50g (13⁄4oz) piece Parmesan cheese
For the horseradish dressing
2 tbsp creamed horseradish sauce
3 tbsp light mayonnaise
2 tbsp lemon juice
Serves 12
2 x 300g (11oz) middle-cut fillet steaks, trimmed
2 tbsp olive oil, plus a little extra to serve
salt and freshly ground black pepper
8 medium-sized cooked beetroot, thinly sliced
100g (31⁄2oz) rocket
100g (31⁄2oz) piece Parmesan cheese
For the horseradish dressing
4 tbsp creamed horseradish sauce
6 tbsp light mayonnaise
4 tbsp lemon juice
1. Rub the steak with the oil and season with salt and freshly ground black pepper.
2. Heat a frying pan until very hot, then fry the fillet for 21⁄2 minutes on each side (fry each fillet separately for 12). This will give you a rare steak. If you prefer medium, cook for another minute on each side. Remove from the pan and leave to cool.
3. To make the dressing, put the ingredients into a small bowl and whisk with a hand whisk until
smooth and combined. Season with salt and freshly ground black pepper.
4. When the steak is cold, carve it into very thin slices – you’re aiming to get 30 slices per fillet. Arrange five thin slices in a star shape on each plate. Arrange five slices of beetroot in the middle of the plate in a spiral shape, then drizzle with the horseradish dressing.
5. Gather together a little bundle of rocket leaves for each plate and place on top of the beetroot. Using a potato peeler, shave little shavings of Parmesan over the top.
6. Drizzle with a little olive oil and serve straightaway.
PREPARE AHEAD
The plates can be prepared up to the end of step 5 up to 6 hours ahead. Drizzle with oil just before serving. Not suitable for freezing.
FILLET OF BEEF WITH BEETROOT AND HORSERADISH DRESSING
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ROASTED FIGS WITH PARMA HAM AND GOAT’S CHEESE
Mary was given this recipe by a friend in Portugal who makes full use of fruits in season. We use vacuum-packed dry-cured ham, as it comes in convenient even-sized slices. Swap the figs for tomatoes, if you like.
Serves 6
2 x 100g rolls firm goat’s cheese, such as Capricorn
6 fresh figs
12 slices Parma ham
rocket or salad leaves, to serve
balsamic vinegar, to serve
olive oil, to serve
Serves 12
4 x 100g rolls firm goat’s cheese, such as Capricorn
12 fresh figs
24 slices Parma ham
rocket or salad leaves, to serve
balsamic vinegar, to serve
olive oil, to serve
1. Pop the goat’s cheese in the freezer for about an hour or until firm.
2. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Cut off the pointed stem at the top of each fig, then stand the figs upright on a board. Cut a cross in the top of each one, but don’t cut right down to the base.
3. Trim the ends off the cheese and discard, then cut each roll into three slices. Cut each slice in half to give semi-circles. Cut half the semi-circles in half again to give quarters.
4. Lie each slice of ham out flat and trim off any excess fat.
5. Put a semi-circle of cheese into each fig where you’ve made the cross. Use the quarters to fit in either side, so the complete cross is filled with goat’s cheese.
6. Wrap each fig in a piece of ham, then wrap it in another piece, working in the other direction. Squeeze the ham together at the top.
7. Roast for 8 minutes (10 minutes for 12) or until the cheese has melted and the ham is crisp.
8. Arrange the figs on serving plates with some rocket or salad leaves, drizzle with a little balsamic vinegar and olive oil, and serve at once.
IN THE AGA
Bake on the second set of runners in the roasting oven for 6–8 minutes.
PREPARE AHEAD
You can prepare the figs up to the end of step 6 up to 12 hours ahead. Not suitable for freezing.
ROASTED TOMATOES WITH PESTO
When figs are not in season, we use skinned, medium-sized, slightly under-ripe tomatoes prepared in the same way. Spoon a teaspoon of pesto over the cheese and tomato before wrapping it in the Parma ham.
ROASTED FIGS WITH PARMA HAM AND GOAT’S CHEESE
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ASPARAGUS WITH PARMESAN AND MUSTARD SAUCE
This is such an easy first course for when asparagus is plentiful and at its best in the months of May and June. We like to cook the asparagus on a baking sheet and serve them in individual portions, but you can bake them in a large ovenproof dish and take it to the table if you prefer.
Serves 6
750g (1lb 10oz) asparagus spears, woody ends removed
salt and freshly ground black pepper
50g (13⁄4oz) Parmesan cheese, freshly grated
For the mustard sauce
4 tsp Dijon mustard
2 tsp white wine vinegar
4 tbsp sunflower oil
2 tbsp mayonnaise
juice of 1⁄2 lemon
1 tsp caster sugar
Serves 12
1.5kg (3lb 3oz) asparagus spears, woody ends removed
salt and freshly ground black pepper
100g (31⁄2oz) Parmesan cheese, freshly grated
For the mustard sauce
2 heaped tbsp Dijon mustard
11⁄2 tbsp white wine vinegar
8 tbsp sunflower oil
4 tbsp mayonnaise
juice of 1 lemon
2 tsp caster sugar
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Meanwhile, put the asparagus spears into a shallow pan of boiling salted water and bring back up to the boil. Boil for 3 minutes, then drain, refresh in cold water, and dry on kitchen paper.
2. Arrange six bundles of asparagus on a large baking sheet lined with baking parchment (12 bundles on two baking sheets for 12), season with salt and freshly ground black pepper, and sprinkle with the cheese.
3. Bake for 8 minutes (12 minutes for 12) or until the cheese has melted and browned and the asparagus is piping hot.
4. Meanwhile, make the sauce: put all the ingredients into a bowl and whisk with a hand whisk until well combined, then season with salt and freshly ground black pepper.
5. Carefully transfer the bundles onto hot plates and serve with the mustard sauce.
IN THE AGA
Bake on the top set of runners in the roasting oven for 7–8 minutes (8–10 minutes for 12).
PREPARE AHEAD
The asparagus can be prepared up to the end of step 2 up to 1 day ahead. The sauce can be made up to 4 days ahead. Not suitable for freezing.
ASPARAGUS WITH PARMESAN AND MUSTARD SAUCE
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ROQUEFORT AND PARSLEY MOUSSELINE CREAMS
These make a delicious creamy starter. Serve them in ramekins with crusty bread alongside.
Serves 6
Special equipment 6 x size 1 (150ml/5fl oz) ramekins, greased
45g (11⁄2oz) butter
45g (11⁄2oz) plain flour
300ml (10fl oz) hot milk
3 large eggs, separated
100g (31⁄2oz) Roquefort, coarsely grated
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
dash of Tabasco
Serves 12
Special equipment 12 x size 1 (150ml/5fl oz) ramekins, greased
75g (21⁄2oz) butter
75g (21⁄2oz) plain flour
600ml (1 pint) hot milk
6 large eggs, separated
225g (8oz) Roquefort, coarsely grated
2 tbsp freshly chopped parsley
salt and freshly ground black pepper
dash of Tabasco
1. Preheat the oven to 190˚C (170˚C fan/375˚F/Gas 5). Meanwhile, melt the butter in a large saucepan, add the flour and then the milk, and whisk until the mixture thickens to a smooth white sauce. Remove from the heat and allow to cool slightly.
2. Meanwhile, whisk the egg whites in a bowl with an electric hand whisk until stiff.
3. Stir the cheese and parsley into the warm sauce and season with salt and freshly ground black pepper (not too much salt, as the cheese is salty). Add the egg yolks and Tabasco and stir to combine.
4. Mix a spoonful of the egg whites into the sauce until smooth, then fold in the rest so the mixture is light and combined. Spoon evenly into the ramekins and sit on a baking sheet.
5. Bake for 15–20 minutes (20–25 minutes for 12) or until risen and golden.
6. Serve hot in the ramekins with a dressed salad alongside.
IN THE AGA
Bake on the second set of runners in the roasting oven for 15 minutes (15–20 minutes for 12).
PREPARE AHEAD
The creams can be made up to the end of step 4 up to 6 hours ahead. Not suitable for freezing.
ROQUEFORT AND PARSLEY MOU
SSELINE CREAMS
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SWEET POTATO SOUP WITH CUMIN AND GINGER
Vibrant in colour and quick to make, this soup is ideal for any winter party. Serve with croûtons or crispy bread, if liked.
Serves 6
1 tbsp olive oil
900g (2lb) sweet potatoes, peeled and cut into 1cm (1⁄2in) cubes
450g (1lb) carrots, cut into 1cm (1⁄2in) cubes
2cm (3⁄4in) piece fresh root ginger, peeled and finely grated
1 tsp ground cumin
1.4 litres (21⁄2 pints) vegetable stock
salt and freshly ground black pepper
double cream, to garnish
chopped chives, to garnish
Serves 12
2 tbsp olive oil
1.8kg (4lb) sweet potatoes, peeled and cut into 1cm (1⁄2in) cubes
900g (2lb) carrots, cut into 1cm (1⁄2in) cubes
5cm (2in) piece fresh root ginger, peeled and finely grated
2 tsp ground cumin
3 litres (51⁄4 pints) vegetable stock
salt and freshly ground black pepper
double cream, to garnish
chopped chives, to garnish
1. Heat the oil in a deep saucepan, add the sweet potatoes, carrots, ginger, and cumin and fry over a high heat, stirring, for 10 minutes or until starting to brown.
2. Add the stock, bring to the boil, then season with salt and freshly ground black pepper. Cover with a lid and simmer over a low heat for 20–30 minutes (35–40 minutes for 12) or until the sweet potatoes and carrots are tender.
3. Carefully scoop out half the vegetables into a bowl using a slotted spoon. Whiz the remainder in a food processor or blender until smooth, then return to the pan.
4. Add the reserved vegetables, bring to the boil again, and check the seasoning.
