by Mary Berry
PREPARE AHEAD
The galette can be made up to the end of step 3 up to 8 hours ahead. Not suitable for freezing.
GOAT’S CHEESE, THYME, AND ONION MARMALADE GALETTE
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PENNE ALLA PARMIGIANA
This is a budget recipe. A sort of upmarket macaroni cheese – perfect for a crowd of hungry teenagers – and one they could very easily cook for themselves. Serve with dressed salad.
Serves 6
Special equipment 1.5 litre (23⁄4 pint) shallow ovenproof dish
350g (12oz) penne
salt and freshly ground black pepper
50g (13⁄4oz) butter
50g (13⁄4oz) plain flour
1.2 litres (2 pints) hot milk
1 tbsp Dijon mustard
100g (31⁄2oz) strong Cheddar cheese, grated
100g (31⁄2oz) Parmesan cheese or vegetarian alternative, freshly grated
6 tomatoes
Serves 12
Special equipment 2.4 litre (4 pint) shallow ovenproof dish
600g (1lb 5oz) penne
salt and freshly ground black pepper
100g (31⁄2oz) butter
100g (31⁄2oz) plain flour
1.7 litres (3 pints) hot milk
2 tbsp Dijon mustard
175g (6oz) strong Cheddar cheese, grated
175g (6oz) Parmesan cheese or vegetarian alternative, freshly grated
8 large tomatoes
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Cook the penne in boiling salted water according to the packet instructions. Drain and refresh in cold water.
2. Melt the butter in a large saucepan, add the flour, and stir over the heat for 1 minute. Gradually add the hot milk, whisking all the time, until the sauce is smooth and thick.
3. Add the mustard and two-thirds of the Cheddar and Parmesan, then add the penne and some salt and freshly ground black pepper.
4. Spoon into the ovenproof dish. To prepare the tomatoes, halve them, loosen the seeds with a teaspoon, then gently squeeze them out into a bowl. Place the deseeded tomatoes cut side down on a board and chop. Arrange the chopped tomatoes on top of the pasta, and sprinkle over the remaining cheese.
5. Bake for 20–25 minutes (35–40 minutes for 12) or until lightly golden and crispy.
IN THE AGA
Bake in the middle of the roasting oven for 20–25 minutes (30–35 minutes for 12) or until golden and crispy.
PREPARE AHEAD
The dish can be made up to the end of step 4 up to 1 day ahead. Not suitable for freezing.
PENNE ALLA PARMIGIANA
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PENNE WITH ASPARAGUS AND DOLCELATTE
Penne is one of our favourite kinds of pasta because sauces cling really well to the quill shape. But you can use spaghetti if you prefer. Serve with dressed salad.
Serves 6
350g (12oz) asparagus spears
350g (12oz) penne
salt and freshly ground black pepper
1 tbsp olive oil
250g (9oz) small portabella mushrooms, sliced
1 garlic clove, crushed
150ml (5fl oz) double cream
100g (31⁄2oz) dolcelatte cheese, cut into small cubes
small bunch of basil, chopped
Serves 12
600g (1lb 5oz) asparagus spears
600g (1lb 5oz) penne
salt and freshly ground black pepper
2 tbsp olive oil
500g (1lb 2oz) small portabella mushrooms, sliced
2 garlic cloves, crushed
300ml (10fl oz) double cream
225g (8oz) dolcelatte cheese, cut into small cubes
large bunch of basil, chopped
1. Cut off the tips of the asparagus about 5cm (2in) from the top and set aside. Cut the rest of the spears into small slices.
2. Cook the penne in boiling salted water according to the packet instructions. Add the sliced asparagus 5 minutes before the end of cooking. Add the asparagus tips 3 minutes before the end of cooking. Drain and refresh in cold water.
3. Heat the oil in a large frying pan, add the mushrooms and garlic, and fry for 2 minutes. Add the cream and cheese, season with salt and freshly ground black pepper, and stir well.
4. Add the pasta and asparagus to the pan, bring to the boil, and reheat until piping hot. Stir in half the basil and transfer to a serving bowl.
5. Garnish with the remaining basil and serve at once.
PREPARE AHEAD
The penne and asparagus can be cooked up to the end of step 2 up to 6 hours ahead and kept in a colander covered in cling film. Not suitable for freezing.
PENNE WITH ASPARAGUS AND DOLCELATTE
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ROASTED VEGETABLE RISOTTO
Risottos are popular with everyone, and this version, full of flavour and bright healthy vegetables, is great for vegetarians. Serve hot with fresh salad leaves.
Serves 6
225g (8oz) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
1 onion, coarsely chopped
1 small aubergine, cut into 1cm (1⁄2in) cubes
1 small red pepper, halved, deseeded, and cut into 1cm (1⁄2in) cubes
3 tbsp olive oil
salt and freshly ground black pepper
2 tsp freshly chopped thyme leaves
300g (11oz) risotto rice
225g (8oz) chestnut mushrooms, sliced
1.2 litres (2 pints) hot vegetable stock
50g (13⁄4oz) Parmesan cheese or vegetarian alternative, made into small shavings with a vegetable peeler
2 tbsp freshly snipped chives
Serves 12
450g (1lb) butternut squash, peeled and cut into 2cm (3⁄4in) cubes
2 onions, coarsely chopped
2 small aubergines, cut into 1cm (1⁄2in) cubes
2 small red peppers, halved, deseeded, and cut into 1cm (1⁄2in) cubes
6 tbsp olive oil
salt and freshly ground black pepper
1 heaped tbsp freshly chopped thyme leaves
600g (1lb 5oz) risotto rice
450g (1lb) chestnut mushrooms, sliced
2.4 litres (4 pints) hot vegetable stock
100g (31⁄2oz) Parmesan cheese or vegetarian alternative, made into small shavings with a vegetable peeler
4 tbsp freshly snipped chives
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Put the squash, onion, aubergine, and pepper into a large roasting tin (two tins for 12) in a single layer.
2. Pour over one-third of the oil and toss well with your hands. Season with salt and freshly ground black pepper, then sprinkle over the thyme.
3. Roast for 30 minutes (35 minutes for 12) or until tender and golden.
4. Heat the remaining oil in a deep saucepan over a high heat, add the rice, and stir to coat. Stir in the mushrooms, then gradually add the stock, a ladleful at a time. Stir continuously and only add more when it’s been absorbed.
5. When all the stock has been absorbed and the rice is cooked, stir in the roasted vegetables and half the cheese. Transfer to a serving dish and sprinkle with the remaining cheese and the chives.
IN THE AGA
At step 3, roast on the floor of the roasting oven for 20–30 minutes.
PREPARE AHEAD
The vegetables can be roasted up to 8 hours ahead. Not suitable for freezing.
ROASTED VEGETABLE RISOTTO
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VEGETABLE KORMA
We always try to keep the number of ingredients to a minimum, but by nature a curry has many – it’s the blend of spices that give it flavour. Sorry! Serve with naan breads and Pilaf rice.
Serves 6
100g (31⁄2oz) French beans, sliced into three
salt and freshly ground black pepper
2 tbsp ol
ive oil
1 large onion, roughly chopped
2cm (3⁄4in) piece fresh root ginger, peeled and grated
1 tsp cardamom seeds, crushed
11⁄2 tbsp ground cumin
11⁄2 tbsp ground coriander
11⁄2 tbsp garam masala
450g (1lb) potatoes, peeled and chopped into 11⁄2cm (3⁄8in) cubes
350g (12oz) carrots, peeled and chopped into 11⁄2cm (3⁄8in) cubes
350g (12oz) cauliflower, cut into even-sized florets
400g can coconut milk
450ml (15fl oz) vegetable stock
100g (31⁄2oz) ground almonds
juice of 1 lemon
2 tbsp mango chutney
Serves 12
175g (6oz) French beans, sliced into three
salt and freshly ground black pepper
3 tbsp olive oil
2 large onions, roughly chopped
5cm (2in) piece fresh root ginger, peeled and grated
2 tsp cardamom seeds, crushed
3 tbsp ground cumin
3 tbsp ground coriander
3 tbsp garam masala
900g (2lb) potatoes, peeled and chopped into 11⁄2cm (3⁄8in) cubes
700g (1lb 9oz) carrots, peeled and chopped into 11⁄2cm (3⁄8in) cubes
700g (1lb 9oz) cauliflower, cut into even-sized florets
2 x 400g cans coconut milk
900ml (11⁄2 pints) vegetable stock
225g (8oz) ground almonds
juice of 2 lemons
4 tbsp mango chutney
1. Cook the beans in boiling salted water for 4 minutes or until just cooked. Drain, refresh in cold water, and set aside.
2. Heat the oil in a deep frying pan or casserole, add the onion, and fry over a high heat for 2 minutes.
3. Add the ginger and spices, stir to coat the onions, and fry for 1 minute. Add all the vegetables except the beans, then stir in the coconut milk and stock. Season well with salt and freshly ground black pepper and bring to the boil.
4. Cover with a lid and simmer over a low heat for 25–35 minutes (45 minutes for 12) or until the vegetables are tender.
5. Stir in the ground almonds (they will thicken the sauce), then add the reserved beans, the lemon juice, and chutney. Check the seasoning and serve.
IN THE AGA
At step 3, bring to the boil on the boiling plate, cover with a lid, and transfer to the simmering oven for 35 minutes.
PREPARE AHEAD
The korma can be made up to the end of step 4 up to 12 hours ahead. Not suitable for freezing.
VEGETABLE KORMA
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GARLIC AND CORIANDER NAAN BREADS
True naan breads are rather a palaver to make, so these are a bit of a cheat – but a really delicious one! Serve them with any of the curries Chicken Tikka Masala, Aromatic Beef Curry With Ginger and Tomatoes, Tiger Prawn Balti, and Vegetable Korma.
Serves 6
3 large or 6 small plain naan breads
25g (scant 1oz) butter, at room temperature
2 garlic cloves, crushed
3 tbsp freshly chopped coriander
salt and freshly ground black pepper
Serves 12
6 large or 12 small plain naan breads
50g (13⁄4oz) butter, at room temperature
4 garlic cloves, crushed
6 tbsp freshly chopped coriander
salt and freshly ground black pepper
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Arrange the naan breads on a baking sheet without overlapping them.
2. Put the butter, garlic, and coriander into a bowl and mix until combined. Season with salt and freshly ground black pepper and mix again.
3. Spread evenly over the naan breads so the whole of each bread is covered.
4. Bake for 5–8 minutes (8 minutes for 12) or until the butter has melted and the bread is crisp.
IN THE AGA
Bake on the top set of runners in the roasting oven for 6 minutes.
PREPARE AHEAD AND FREEZE
The naan breads can be prepared up to the end of step 3 up to 12 hours ahead. Freeze for up to 3 months.
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PILAF RICE
Pilaf (sometimes called pilaff or pilau) rice is a dish that originates from the near East. It’s the perfect accompaniment to any of the curries Chicken Tikka Masala, Aromatic Beef Curry With Ginger and Tomatoes, Tiger Prawn Balti, and Vegetable Korma.
Serves 6
225g (8oz) basmati rice
salt and freshly ground black pepper
50g (13⁄4oz) butter
1 onion, roughly chopped
4 garlic cloves, crushed
1 red chilli, halved, deseeded, and finely chopped
225g (8oz) chestnut mushrooms, sliced
1 tsp paprika
juice of 1 lemon
50g (13⁄4oz) sultanas
25g (scant 1oz) flaked almonds
100g (31⁄2oz) cooked petits pois
Serves 12
450g (1lb) basmati rice
salt and freshly ground black pepper
75g (21⁄2oz) butter
2 onions, roughly chopped
6 garlic cloves, crushed
2 red chillies, halved, deseeded, and finely chopped
350g (12oz) chestnut mushrooms, sliced
2 tsp paprika
juice of 2 small lemons
100g (31⁄2oz) sultanas
50g (13⁄4oz) flaked almonds
225g (8oz) cooked petits pois
1. Cook the rice in boiling salted water according to the packet instructions. Drain, refresh in cold water, and set aside.
2. Meanwhile, melt the butter in a large saucepan, add the onion, garlic, and chilli and fry for 2 minutes. Lower the heat, cover with a lid, and simmer for 20 minutes or until the onion is soft.
3. Add the mushrooms, turn up the heat, and fry for 3 minutes or until soft. Sprinkle in the paprika, lemon juice, sultanas, almonds, and petits pois and fry for a few minutes, stirring. Add the rice and stir until it is piping hot. Season with salt and freshly ground black pepper and serve.
IN THE AGA
At step 2, cover with a lid and transfer to the simmering oven for 20 minutes. Return to the boiling plate at step 3.
PREPARE AHEAD
The pilaf can be cooked up to 12 hours ahead. To reheat, transfer to a buttered, wide-based ovenproof dish, cover with buttered foil, and place in an oven preheated to 200˚C (180˚C fan/ 400˚F/Gas 6) for 15 minutes (25 minutes for 12) or until piping hot. Not suitable for freezing.
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THAI GREEN RICE
This brightly coloured side dish is full of flavour. It is the perfect accompaniment to our Thai beef with lime and chilli.
Serves 6
24 asparagus spears
100g (31⁄2oz) baby corn
salt
225g (8oz) frozen petits pois
100g (31⁄2oz) easy cook long-grain rice
4 spring onions, finely sliced
2 tbsp soy sauce
2 tbsp sweet chilli dipping sauce
a little olive oil, to fry
Serves 12
48 asparagus spears
200g (7oz) baby corn
salt
450g (1lb) frozen petits pois
200g (7oz) easy cook long-grain rice
8 spring onions, finely sliced
4 tbsp soy sauce
4 tbsp sweet chilli dipping sauce
a little olive oil, to fry
1. Trim the tough ends from the asparagus spears diagonally and discard, then cut the stalks into diagonal slices and set the tips to one side. Cut the corn into 3–4 diagonal slices, depending on their size.
2. Cook the asparagus stalks and corn in boiling salted water for 4 minutes or until just cooked, then drain and refresh in cold water.
3.
Cook the asparagus tips and petits pois in boiling salted water for 2 minutes, then drain and refresh in cold water. Cook the rice in boiling salted water according to the packet instructions, then drain.
4. Mix the rice with the cooked vegetables and spring onions, then toss with the soy sauce and sweet chilli dipping sauce.
5. Heat the olive oil in a wok or non-stick frying pan and stir-fry the rice for 5 minutes or until hot. Serve at once – if kept hot, the vegetables will lose their vibrant green colour.
IN THE AGA
Cook the rice on the lowest set of runners in the roasting oven for 15 minutes (25 minutes for 12).
PREPARE AHEAD
The rice can be prepared up to the end of step 4 up to 12 hours ahead. Not suitable for freezing.
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ROAST POTATOES WITH CHILLI AND THYME
These are great all year round, but are especially good in the summer months when the flavour of fresh thyme is at its best. Serve with barbecued meats or fish.
Serves 6
6 large old potatoes, peeled and cut into 5cm (2in) cubes
salt and freshly ground black pepper
3 tbsp olive oil
juice of 1⁄2 lemon
2 tsp freshly chopped thyme leaves
2–3 garlic cloves, crushed
1–2 red chillies (depending on preference), deseeded and finely chopped
2 tbsp freshly chopped parsley
Serves 12
12 large old potatoes, peeled and cut into 5cm (2in) cubes
