by Mary Berry
6. Bake for 30 minutes (45–50 minutes for 12) or until golden and bubbling.
IN THE AGA
At step 2, transfer to the simmering oven for 2 hours or until the mince is tender. At step 6, bake on the second set of runners in the roasting oven for 30 minutes (45–50 minutes for 12).
PREPARE AHEAD AND FREEZE
The pie can be prepared up to the end of step 5 up to 1 day ahead. Freeze for up to 2 months.
SHEPHERD’S PIE DAUPHINOIS
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MINI PORK EN CROÛTES
As a team, we like to go to the pub occasionally, to chat and have a moment off from cooking. One evening we had a recipe similar to this – delicious and beautifully presented. Serve with spinach.
Serves 6
75g (21⁄2oz) mature Cheddar cheese, grated
50g (13⁄4oz) fresh white breadcrumbs
2 tbsp freshly chopped parsley
1 tsp freshly chopped thyme
1 egg
salt and freshly ground black pepper
dash of Tabasco
2 x 350g (12oz) pork fillets, trimmed
8 slices Parma ham
a little plain flour, to dust
375g packet ready-rolled puff pastry
1 egg, beaten with a little milk
For the apple gravy
a knob of butter
1 large onion, finely chopped
50g (13⁄4oz) plain flour
400ml (14fl oz) chicken stock
400ml (14fl oz) unsweetened apple juice
salt and freshly ground pepper
2 tbsp Worcestershire sauce
a little gravy browning, optional
Serves 12
150g (5oz) mature Cheddar cheese, grated
100g (31⁄2oz) fresh white breadcrumbs
4 tbsp freshly chopped parsley
2 tsp freshly chopped thyme
2 eggs
salt and freshly ground black pepper
generous dash of Tabasco
4 x 350g (12oz) pork fillets, trimmed
16 slices Parma ham
a little plain flour, to dust
2 x 375g packets ready-rolled puff pastry
1 egg, beaten with a little milk
For the apple gravy
a large knob of butter
2 large onions, finely chopped
100g (31⁄2oz) plain flour
750ml (11⁄4 pints) chicken stock
750ml (11⁄4 pints) unsweetened apple juice
salt and freshly ground pepper
4 tbsp Worcestershire sauce
a little gravy browning, optional
1. Put the cheese, breadcrumbs, herbs, and egg into a small bowl. Season with salt and freshly ground black pepper, add the Tabasco, and mix well.
2. Slice each pork fillet in half horizontally, then cover with cling film and bash with a rolling pin until they are slightly thinner. Spread the cheese mixture on top of the halved fillets, then put the fillet halves together again, with the cheese mixture in the middle.
3. Arrange four slices of the ham side by side on a board. With the edges overlapping slightly, they should be about as wide as one of the pork fillets. Sit a fillet across the ham at one end and roll it up so the pork is encased in the ham. Do the same with the other fillet(s).
4. On a lightly floured work surface, roll the pastry into a 33 x 40cm (13 x 16in) rectangle (two rectangles for 12). Slice in half widthways and brush with egg. Wrap each fillet in pastry and place join side down on a baking sheet. Brush with egg and chill for an hour.
5. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Bake the parcels for 25–30 minutes (45 minutes for 12) or until golden and crisp. Allow to rest for 5–10 minutes before carving.
6. Meanwhile, make the apple gravy. Heat the butter in a saucepan, add the onion, and fry for 2 minutes. Cover with a lid and cook over a low heat for 15 minutes or until soft. Sprinkle in the flour, blend in the stock and apple juice, and bring to the boil, stirring. Season and add the Worcestershire sauce and a little gravy browning, if you’d like the gravy to be a rich brown. Push through a sieve and discard the onion.
7. Slice each en croûte in three, then slice each piece in half diagonally and stand them on a dinner plate. Serve hot with the apple gravy. Serve any extra gravy separately.
in the aga
Bake on the second set of runners in the roasting oven for 30 minutes. Slide the baking sheet on to the floor of the roasting oven 8 minutes before the end of cooking.
PREPARE AHEAD AND FREEZE
The pork can be prepared up to the end of step 3 up to 12 hours ahead. Not suitable for freezing. The gravy can be made up to 2 days ahead. Freeze for up to 1 month.
MINI PORK EN CROÛTES
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PAPRIKA PORK FILLET
A variation on one of Mary’s best-loved pork recipes. Lucy’s family adores it and always puts in a request for it on special occasions. Serve with mashed potatoes and green vegetables.
Serves 6
2 tbsp olive oil
900g (2lb) pork fillet, trimmed and cut into 1cm (1⁄2in) slices
25g (scant 1oz) butter
1 large onion, roughly chopped
1 level tbsp paprika
2 level tbsp plain flour
300ml (10fl oz) chicken stock
5 tbsp sherry
1 tsp tomato purée
175g (6oz) button chestnut mushrooms, halved
salt and freshly ground black pepper
200g tub full-fat crème fraîche
freshly chopped parsley (optional)
Serves 12
4 tbsp olive oil
1.8kg (4lb) pork fillet, trimmed and sliced into 1cm (1⁄2in) slices
50g (13⁄4oz) butter
2 large onions, roughly chopped
2 level tbsp paprika
4 level tbsp plain flour
600ml (1 pint) chicken stock
150ml (5fl oz) sherry
2 tsp tomato purée
350g (12oz) button chestnut mushrooms, halved
salt and freshly ground black pepper
2 x 200g tubs full-fat crème fraîche
freshly chopped parsley (optional)
1. Heat the oil in a large non-stick frying pan or casserole. Add the pork and brown quickly on all sides. Remove with a slotted spoon and set aside. You may need to do this in batches.
2. Add the butter and onion to the pan, cover with a lid, and leave to soften over a low heat for 15 minutes or until tender.
3. Stir in the paprika and flour and fry over a high heat for 1 minute. Add the stock and sherry and bring to the boil, stirring all the time, to thicken slightly. Add the tomato purée and mushrooms.
4. Return the pork to the pan, season with salt and freshly ground black pepper, cover with a lid, and simmer over a low heat for 15 minutes (25–30 minutes for 12) or until the pork is tender.
5. Stir in the crème fraîche and serve piping hot, with some chopped parsley scattered over if you like.
IN THE AGA
Soften the onion in the simmering oven for 20 minutes. At step 4, cover with a lid and transfer to the simmering oven for 15 minutes (25 minutes for 12).
PREPARE AHEAD AND FREEZE
The dish can be prepared up to the end of step 4 up to 1 day ahead. Freeze at the end of step 4 for up to 1 month.
PAPRIKA PORK FILLET
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PASTA AND MEATBALL BAKE WITH TOMATO AND BASIL SAUCE
This is a perfect all-in-one dish. You can use rigatoni or penne if you can’t get hold of elicoidali. Serve with dressed salad.
Serves 6
Special equipment 2 litre (31⁄2 pint) shallow wide-based ovenproof dish
For the sauce
1 tbsp olive oil
1 large onion, finely chopped
1 red chilli, halved, deseeded, and finely chopped
2 garlic cloves, crushed
2 x 400g can
s chopped tomatoes
2 tbsp tomato purée
salt and freshly ground black pepper
2 tbsp coarsely chopped fresh basil
a dash of caster sugar (optional)
For the meatballs
450g (1lb) good-quality sausagemeat
25g (scant 1oz) fresh fine breadcrumbs
50g (13⁄4oz) freshly grated Parmesan cheese
2 tbsp finely chopped fresh basil
50g (13⁄4oz) mozzarella, cut into about 30 cubes
1 tbsp olive oil
225g (8oz) elicoidali pasta
50g (13⁄4oz) Parmesan cheese, freshly grated
50g (13⁄4oz) mozzarella, chopped into small pieces
Serves 12
Special equipment 2 x 2 litre (31⁄2 pint) shallow wide-based ovenproof dishes or 1 x 4 litre (7 pint) dish
For the sauce
2 tbsp olive oil
2 large onions, finely chopped
2 red chillies, halved, deseeded, and finely chopped
4 garlic cloves, crushed
4 x 400g cans chopped tomatoes
3 tbsp tomato purée
salt and freshly ground black pepper
3 tbsp coarsely chopped fresh basil
a dash of caster sugar (optional)
For the meatballs
900g (2lb) good-quality sausagemeat
50g (13⁄4oz) fresh fine breadcrumbs
100g (31⁄2oz) freshly grated Parmesan cheese
4 tbsp finely chopped fresh basil
100g (31⁄2oz) mozzarella, cut into about 60 cubes
1 tbsp olive oil
450g (1lb) elicoidali pasta
100g (31⁄2oz) Parmesan cheese, freshly grated
100g (31⁄2oz) mozzarella, chopped into small pieces
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, put the oil for the sauce into a deep saucepan, add the onion, and fry over a high heat for a few minutes or until softened slightly but not coloured.
2. Add the chilli and garlic and fry over a high heat for a few minutes. Add the tomatoes and tomato purée, then season with salt and freshly ground black pepper. Bring to the boil, cover with a lid, then lower the heat and simmer for 15 minutes. Add the basil and taste – if it is a little sharp, add a dash of caster sugar.
3. Meanwhile, make the meatballs. Put the sausagemeat, breadcrumbs, Parmesan, and basil into a mixing bowl. Mix together with your hands, season with salt and freshly ground black pepper, and shape into 30 balls (60 for 12). Using your finger, make a hole in the middle of each meatball, then push a cube of mozzarella into the centre and reshape so the mozzarella is hidden inside.
4. Heat the oil in a large frying pan and fry the meatballs for 4 minutes or until they are golden brown all over and just cooked through. You may need to do this in batches.
5. Meanwhile, cook the pasta in boiling salted water according to the packet instructions until just tender. Drain, refresh in cold water, and dry well with kitchen paper.
6. Stir the pasta into the sauce and season with salt and freshly ground black pepper. Stir in the meatballs, then spoon into the ovenproof dish and sprinkle the Parmesan and mozzarella on top.
7. Bake for 20–25 minutes (45 minutes for 12) or until golden brown on top and piping hot in the centre.
IN THE AGA
Bake on the second set of runners in the roasting oven for 20 minutes (45 minutes for 12).
PREPARE AHEAD
You can make the bake up to the end of step 6 up to 8 hours ahead. Not suitable for freezing.
PASTA AND MEATBALL BAKE WITH TOMATO AND BASIL SAUCE
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SMOKY SAUSAGE CASSOULET
Use your favourite sausages for this smoky casserole. We like Cumberland or pork and leek. This dish is especially popular with the young. If they are not keen on chorizo, replace it with smoked bacon, cut into small pieces. Serve with a green vegetable.
Serves 6
3 tbsp olive oil
12 sausages
4 large onions, sliced
2 tsp paprika
50g (13⁄4oz) chorizo, very finely chopped
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 tsp balsamic vinegar
salt and freshly ground black pepper
400g can butter beans, drained and rinsed
Serves 12
5 tbsp olive oil
24 sausages
7 large onions, sliced
4 tsp paprika
100g (31⁄2oz) chorizo, very finely chopped
4 x 400g cans chopped tomatoes
4 tbsp tomato purée
4 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
salt and freshly ground black pepper
2 x 400g cans butter beans, drained and rinsed
1. Heat 1 tablespoon of the oil in a large non-stick frying pan or casserole dish over a high heat, then brown the sausages until golden on all sides. Remove with a slotted spoon and set aside. You may need to do this in batches.
2. Add the remaining oil to the pan and fry the onions for a few minutes or until lightly golden. Add the remaining ingredients (except the butter beans and sausages) and season with salt and freshly ground black pepper.
3. Simmer over a gentle heat for 20–25 minutes or until the onions are nearly soft. Add the butter beans and stir.
4. Arrange the sausages on top, cover with a lid, and cook for 20 minutes (35–40 minutes for 12) or until the sausages are completely cooked.
IN THE AGA
At step 3, cover with a lid and transfer to the simmering oven for 30 minutes. Add the beans and sausages, cover again, and return to the simmering oven for a further 25 minutes.
PREPARE AHEAD AND FREEZE
The cassoulet can be made up to the end of step 3 up to 1 day ahead. Alternatively, cook it completely and reheat to serve. Not suitable for freezing.
SMOKY SAUSAGE CASSOULET
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GLAZED HAM WITH CUMBERLAND SAUCE
Hot or cold, ham is irresistible and perfect for any buffet table. It feeds twice the number when cold because it’s easier to slice thinly. When you’re buying the gammon, ask the butcher if it needs soaking to remove any excess saltiness. If you get it from supermarkets, it is usually presoaked, but always check the label. The Cumberland sauce is also very good with cold meats, turkey at Christmas, and game pie.
Serves 6–12
1.35kg (3lb) joint smoked or unsmoked gammon
1⁄2 onion, cut in half
1 small celery stick, cut into three
1 small bay leaf
50g (13⁄4oz) light or dark muscovado sugar
2 tbsp redcurrant jelly
2 tsp grainy mustard
Serves 12–20
3kg (61⁄2lb) joint smoked or unsmoked gammon
1 onion, quartered
1 celery stick, cut into four
1 bay leaf
100g (31⁄2oz) light or dark muscovado sugar
4 tbsp redcurrant jelly
1 tbsp grainy mustard
1. Weigh the joint and calculate the cooking time based on 20 minutes per 450g (1lb). A 1.35kg (3lb) joint will take 1 hour. A 3kg (61⁄2lb) joint will take 2 hours 10 minutes.
2. Place it skin side down in a large deep saucepan. Add the vegetables, bay leaf, and sugar, then cover with cold water and a lid.
3. Bring to the boil (this takes longer than you may imagine) and, once boiling, start the timing. Simmer very gently until cooked. Check from time to time and top up with boiling water, if needed, to ensure the gammon is covered.
4. Once the ham is cooked through, carefully lift it out of the pan and, using a small sharp knife, remove the skin, leaving a very thin layer of fat on the joint. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).
5. Meanwhile, put the redcurrant jelly and mustard into a bowl and stir until combined. Score
the layer of fat on the ham in a lattice pattern with a knife, then spread the mixture over it.
6. Line a large roasting tin with foil and sit the ham in the centre with the glaze at the top. Bring the foil up so the flesh is completely covered and only the glaze is exposed – this prevents the ham drying out.
7. Bake for 15–20 minutes or until the glaze has melted and started to caramelize. If serving hot, rest for a good 10 minutes before carving. If serving cold, set aside until needed.
IN THE AGA
Bring to the boil on the boiling plate, then, with the lid still on, transfer to the simmering oven and start the timing. At step 7, bake at the top of the roasting oven for 10–15 minutes.
FOR THE CUMBERLAND SAUCE
This sauce is wonderfully rich and vibrantly coloured. To serve 6, use a potato peeler to remove thin strips of peel from an orange. Scrape off any white pith, then cut into needle-thin strips and place in a pan. Cover with water, bring to the boil, and simmer over a low heat for 3–4 minutes or until soft. Drain, refresh in cold water, then dry well with kitchen paper and set aside. Put 340g redcurrant jelly from a jar and 75ml (21⁄2fl oz) Port into a saucepan. Add the juice of the orange to the pan with 1 tsp Dijon mustard and a dash of Worcestershire sauce. Whisk over a high heat until the jelly has melted, then boil rapidly for 4–5 minutes or until reduced by half. Season with salt and freshly ground black pepper, add the juice of 1⁄2 lemon to taste, then spoon into a serving dish and sprinkle with the orange strips. Serve warm or cold. To serve 12, double all quantities. The sauce can be made up to 1 week ahead. To serve warm, reheat gently in a pan. Not suitable for freezing.
PREPARE AHEAD
The ham can be prepared up to 5 days ahead. To serve warm, it can be boiled up to 5 days ahead and then glazed on the day. Not suitable for freezing.
GLAZED HAM WITH CUMBERLAND SAUCE
