by Mary Berry
5. To serve, garnish with a swirl of double cream and some chopped chives.
IN THE AGA
At step 2, cover with a lid and transfer to the simmering oven for 30 minutes (40 minutes for 12) or until tender.
PREPARE AHEAD AND FREEZE
The soup can be made up to 3 days ahead. Freeze for up to 3 months.
SWEET POTATO SOUP WITH CUMIN AND GINGER
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HONEY-GLAZED PARSNIP SOUP
Our lovely friend Jane gave us the idea for this recipe. It’s creamy and luxurious – ideal before a light meal. Garnish with croûtons and cracked black pepper, and a drizzle of cream if you like.
Serves 6
1 tbsp olive oil
900g (2lb) parsnips, roughly chopped
2 large onions, roughly chopped
4 celery sticks, sliced
1 leek, roughly chopped
11⁄2 tbsp runny honey
1.4 litres (21⁄2 pints) vegetable stock
salt and freshly ground black pepper
150ml (5fl oz) double cream
Serves 12
2 tbsp olive oil
1.5kg (3lb 3oz) parsnips, roughly chopped
4 large onions, roughly chopped
8 celery sticks, sliced
2 leeks, roughly chopped
3 tbsp runny honey
2.8 litres (5 pints) vegetable stock
salt and freshly ground black pepper
300ml (10fl oz) double cream
1. Heat the oil in a deep saucepan, add the vegetables, and fry over a high heat for a few minutes. Stir in the honey and fry for 4–5 minutes or until the vegetables are becoming golden brown and caramelized.
2. Add the stock and season with salt and freshly ground black pepper. Cover with a lid, lower the heat, and simmer for 20–30 minutes (35–40 minutes for 12) or until the parsnips are completely tender.
3. Transfer to a food processor or blender and whiz until completely smooth.
4. Return to the pan to reheat, stir in the cream, and check the seasoning. Serve piping hot.
IN THE AGA
At step 2, cover with a lid and transfer to the simmering oven for 30 minutes (45 minutes for 12) or until the parsnips are tender.
PREPARE AHEAD AND FREEZE
The soup can be made up to the end of step 3 up to 2 days ahead. Freeze at the end of step 3 for up to 1 month.
HONEY-GLAZED PARSNIP SOUP
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FRENCH ONION SOUP WITH MUSTARD GRUYÈRE CROÛTONS
The onions are caramelized in sugar in this traditional recipe. We toast the croûtons to make a perfect winter starter or lunch dish.
Serves 6
25g (scant 1oz) butter
4 large onions (about 675g/11⁄2lb), thinly sliced
2 tsp soft light brown sugar
1.7 litres (3 pints) chicken stock
1 tbsp cornflour
salt and freshly ground black pepper
11⁄2 tbsp balsamic vinegar
For the croûtons
1 small thin soft bread stick
25g (scant 1oz) butter, at room temperature
2 tbsp Dijon mustard
50g (13⁄4oz) Gruyère, finely grated
Serves 12
50g (13⁄4oz) butter
8 large onions (about 1.35kg/3lb), thinly sliced
2 tbsp soft light brown sugar
3.6 litres (61⁄4 pints) chicken stock
2 tbsp cornflour
salt and freshly ground black pepper
4 tbsp balsamic vinegar
For the croûtons
1 large thin soft bread stick
50g (13⁄4oz) butter, at room temperature
4 tbsp Dijon mustard
100g (31⁄2oz) Gruyère, finely grated
1. Melt the butter in a deep saucepan, add the onions, and fry for 5 minutes, stirring. Lower the heat, cover with a lid, and cook for 20 minutes or until completely soft.
2. Remove the lid, stir in the sugar, and continue to fry the onions over a high heat for 10 minutes or until lightly browned. Add the stock, bring to the boil, cover with a lid again, and simmer for 5–10 minutes.
3. Mix the cornflour in a cup with a little cold water to make a thin paste, then stir into the soup. Season with salt and freshly ground black pepper, add the vinegar, and stir well. Bring to the boil, stirring continuously, until slightly thickened.
4. To make the croûtons, preheat the grill. Slice the bread into 18 thin slices (36 for 12), butter both sides, then toast on one side until golden. Turn the croûtons over, spread a little mustard on the untoasted side and top with the cheese. Slide back under the grill for 3–5 minutes or until the cheese is golden and melted.
5. Serve the soup in hot bowls with three croûtons per person.
IN THE AGA
At step 1, cover with a lid and soften the onion in the simmering oven for 15 minutes or until tender. Continue on the boiling plate.
PREPARE AHEAD AND FREEZE
The soup can be made up to 3 days ahead. The croûtons can be assembled up to 6 hours ahead and popped under the grill before serving. Freeze the soup without the croûtons for up to 3 months.
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PUY LENTIL AND PEARL BARLEY SOUP
This is a hearty, healthy soup full of flavour and goodness. Serve it piping hot with some crusty bread.
Serves 6
1 tbsp olive oil
1 large onion, finely chopped
2 carrots, finely diced
2 garlic cloves, crushed
100g (31⁄2oz) dried Puy lentils
100g (31⁄2oz) pearl barley
680g jar passata
1.5 litres (23⁄4 pints) chicken stock or vegetable stock
salt and freshly ground black pepper
2 tsp sugar
1 tbsp balsamic vinegar
Serves 12
2 tbsp olive oil
2 onions, finely chopped
2 large carrots, finely diced
4 garlic cloves, crushed
225g (8oz) dried Puy lentils
225g (8oz) pearl barley
2 x 680g jars passata
3 litres (51⁄2 pints) chicken stock or vegetable stock
salt and freshly ground black pepper
1 tbsp sugar
2 tbsp balsamic vinegar
1. Heat the oil in a deep frying pan, add the onion and carrots, and fry over a high heat, stirring, for 10 minutes or until lightly brown.
2. Add the garlic, lentils, and barley and fry for 1 minute. Blend in the passata and stock and season with salt and freshly ground black pepper.
3. Bring to the boil, cover with a lid, and simmer for 40–45 minutes (50–55 minutes for 12) or until the lentils and barley are tender.
4. Add the sugar and vinegar, check the seasoning, and serve.
IN THE AGA
At step 3, cover with a lid and transfer to the simmering oven for 45–55 minutes.
PREPARE AHEAD
The soup can be made up to 3 days ahead. Not suitable for freezing.
PUY LENTIL AND PEARL BARLEY SOUP
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EXPRESS MEDITERRANEAN PLATTER
A very sociable first course that’s also a bit of a cheat. For a variation on this platter, try the quick, flavoursome tapenade recipe given below. If you are serving 12, arrange the food on two platters or a large wooden board.
Serves 6
8 Peppadew peppers, drained and sliced
1 tbsp freshly chopped parsley
200g tub hummus
salt and freshly ground black pepper
6 stuffed vine leaves
200g (7oz) feta cheese, cut into bite-sized cubes
200g (7oz) marinated chargrilled artichokes in oil, drained and oil reserved
200g (7oz) Kalamata olives in oil, drained and oil reserved
6 pitta breads
Serves 12
16 Peppadew peppers, drained and sliced
2 tbsp freshly chopped parsley
2 x 200g tubs hummus
salt and freshly ground black pepper
12 stuffed vine leaves
400g (14oz) feta cheese, cut into bite-sized cubes
400g (14oz) marinated chargrilled artichokes in oil, drained and oil reserved
400g (14oz) Kalamata olives in oil, drained and oil reserved
12 pitta breads
1. Take a large flat platter or round tart plate and put a small bowl in the centre. Mix the Peppadew pepper slices and parsley with the hummus, season with salt and freshly ground black pepper, and spoon into the bowl.
2. Arrange the vine leaves, feta, artichokes, and olives in piles around the platter.
3. Toast the pitta and slice into fingers, then arrange in a pile alongside the artichokes.
4. Drizzle the feta with some of the oil from the olives or artichokes and serve chilled or at room temperature.
Prepare ahead
The hummus can be mixed with the parsley and peppers up to 4 days ahead. The platter can be assembled up to 8 hours ahead.
Tapenade and tomato platter
Swap the olives for baby tomatoes on the vine, if you like. To make a green olive, basil, and tomato tapenade, mix a sliced clove of garlic, 2 tbsp sundried tomato paste, 3 tbsp drained capers, 70g pitted green olives, 2 tbsp olive oil, and a small bunch of basil, chopped, in a processor. Season with freshly ground black pepper and spoon into a bowl. Serve as a dip or to go with bread and cheeses.
EXPRESS MEDITERRANEAN PLATTER
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ANTIPASTI
You can use any variety of sliced meats you like for this appetizing selection of roasted vegetables with an aubergine and mint dip. Serve with chunky bread, flat bread, or toasted pitta bread.
Serves 6
For the aubergine and mint dip
2 large aubergines
2 tbsp olive oil
3 fat garlic cloves (unpeeled)
100ml (31⁄2fl oz) full-fat Greek yogurt
juice of 1⁄2 lemon
3 tbsp freshly chopped mint, plus a sprig to garnish
salt and freshly ground black pepper
For the roasted vegetables
4 courgettes, thickly sliced
1 yellow pepper, halved, deseeded, and sliced into large chunks
1 red pepper, halved, deseeded, and sliced into large chunks
2 tbsp olive oil
2 tbsp balsamic vinegar
Sliced meats
6 slices Parma ham
6 slices salami
6 slices chorizo
Serves 12
For the aubergine and mint dip
4 large aubergines
4 tbsp olive oil
6 fat garlic cloves (unpeeled)
200ml (7fl oz) full-fat Greek yogurt
juice of 1 lemon
6 tbsp freshly chopped mint, plus 2 sprigs to garnish
salt and freshly ground black pepper
For the roasted vegetables
8 courgettes, thickly sliced
2 yellow peppers, halved, deseeded, and sliced into large chunks
2 red peppers, halved, deseeded, and sliced into large chunks
4 tbsp olive oil
4 tbsp balsamic vinegar
Sliced meats
12 slices Parma ham
12 slices salami
12 slices chorizo
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7).
2. To make the aubergine and mint dip, slice the aubergines in half lengthways, arrange cut side up in a roasting tin, and drizzle with the oil. Add the garlic to the tin and roast for 30–35 minutes or until the aubergine flesh is soft.
3. Scoop the flesh out of the aubergines and place in a food processor. Discard the skins. Squeeze the garlic from their skins and add to the aubergines, then whiz together until smooth. Add the yogurt, lemon juice, and mint, season with salt and freshly ground black pepper, and whiz again until combined. Spoon into a serving bowl (two bowls for 12) and set aside to cool.
4. Meanwhile, make the roasted vegetables. Arrange the courgettes, yellow pepper, and red pepper in a roasting tin, drizzle over the oil, and roast in the preheated oven for 30–40 minutes or until just cooked. Drizzle over the vinegar, season with salt and freshly ground black pepper, and set aside to cool.
5. To assemble the dish, arrange the cold meats in piles on a platter (two platters for 12), garnish the dip with mint and place at one end, then arrange the roasted vegetables alongside the meats. Serve with bread of your choice.
IN THE AGA
Roast the aubergines, courgettes, and peppers on the floor of the roasting oven for 25–30 minutes or until tender.
PREPARE AHEAD
The dip can be made up to 3 days ahead. The vegetables can be roasted up to 1 day ahead. The platter can be assembled up to 8 hours ahead. Not suitable for freezing.
ANTIPASTI
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MAIN COURSES
POULTRY AND GAME
These recipes are low on effort, but high on impact – perfect for when you’re cooking for a crowd. Chicken is always popular, and the duck and game dishes at the end of this chapter are even more special.
21ST-CENTURY CORONATION CHICKEN
HERB CHICKEN WITH GARLIC SAUCE
PAN-FRIED CHICKEN WITH MUSHROOMS AND TARRAGON
TRADITIONAL CHICKEN, LEEK, AND MUSHROOM PIE
STICKY CHICKEN DRUMSTICKS
SPICY MARINATED CHICKEN WITH SUMMER SALSA
SUN-BLUSHED TOMATO AND HERB CHICKEN
CHICKEN WITH PESTO, TALEGGIO, AND ROASTED TOMATOES
CHICKEN AND BACON CAESAR SALAD
MEDITERRANEAN LEMON AND HERB CHICKEN SALAD
SARDINIAN CHICKEN
ITALIAN FARMHOUSE CHICKEN
CHICKEN TIKKA MASALA
MINI CHICKEN BURGERS
DUCK BREASTS WITH A PIQUANT LIME AND GINGER SAUCE
PHEASANT BREASTS WITH MUSHROOMS AND MADEIRA
GAME CASSEROLE WITH THYME AND MUSTARD DUMPLINGS
HIGHLAND GAME PIE
g Contents g Main Courses Poultry and Game
21ST-CENTURY CORONATION CHICKEN
No buffet would be complete without coronation chicken. It’s also delicious made with cooked turkey – ideal for a Boxing Day bowl party. Serve with baby new potatoes and dressed salad.
Serves 6
2 tbsp apricot jam
1 tbsp curry powder
300ml (10fl oz) mayonnaise
150ml (5fl oz) half-fat crème fraîche
1 tbsp tomato purée
finely grated zest and juice of 1 lemon
450g (1lb) cooked chicken, cut into bite-sized pieces
2 spring onions, finely chopped
salt and freshly ground black pepper
175g (6oz) black and green seedless grapes, cut in half lengthways
rocket, to garnish
Serves 12
4 tbsp apricot jam
2 tbsp curry powder
600ml (1 pint) mayonnaise
300ml (10fl oz) half-fat crème fraîche
2 tbsp tomato purée
finely grated zest and juice of 2 lemons
900g (2lb) cooked chicken, cut into bite-sized pieces
4 spring onions, finely chopped
salt and freshly ground black pepper
300g (11oz) black and green seedless grapes, cut in half lengthways
rocket, to garnish
1. Put the jam and curry powder in a small saucepan and heat gently, stirring until the jam has melted. Set aside to cool a little.
2. Meanwhile, put the mayonnaise, crème fraîche, and tomato purée in a mixing bowl with the lemon zest and lemon juice and mix together until combined.
3. Stir in the jam mixture, then add the chicken and spring onions. Season with salt and freshly ground black pepper, add half the grapes, and stir until combined.
4. Spo
on onto a serving platter and garnish with the remaining grapes and the rocket.
PREPARE AHEAD
The dish can be made up to 1 day ahead. The sauce can be made up to 3 days ahead. Not suitable for freezing.
21ST-CENTURY CORONATION CHICKEN
g Contents g Main Courses Poultry and Game
HERB CHICKEN WITH GARLIC SAUCE
This is such a simple yet classy dish, easy to cook for a crowd on formal occasions. Serve with new potatoes and green vegetables.
Serves 6
150g full-fat cream cheese
75g (21⁄2oz) mature Cheddar cheese, grated
2 tsp chopped fresh basil
2 tsp chopped chives
1 small garlic clove, crushed
6 skinless boneless chicken breasts
salt and freshly ground black pepper
1 tbsp runny honey
a pinch of paprika
200ml (7fl oz) dry white wine
2 large garlic cloves, sliced in half
300ml (10fl oz) double cream
2 tbsp sun-dried tomato paste
200g (7oz) French beans, trimmed and sliced into three
300g (11oz) frozen broad beans
300g (11oz) frozen petits pois
a knob of butter
2 tbsp freshly chopped basil
Serves 12
300g full-fat cream cheese
175g (6oz) mature Cheddar cheese, grated
2 tbsp chopped fresh basil
2 tbsp chopped chives
2 garlic cloves, crushed
12 skinless boneless chicken breasts
salt and freshly ground black pepper
2 tbsp runny honey
a pinch of paprika
400ml (14fl oz) dry white wine
4 large garlic cloves, sliced in half
