by Mary Berry
salt and freshly ground black pepper
6 tbsp olive oil
juice of 1 lemon
4 tsp freshly chopped thyme leaves
5 fat garlic cloves, crushed
2–3 red chillies (depending on preference), deseeded and finely chopped
4 tbsp freshly chopped parsley
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Meanwhile, cook the potatoes in boiling salted water for 4–5 minutes or until they are just soft around the edges but still have a little bite in the middle. Drain and transfer to a bowl.
2. Put all the other ingredients except the parsley into a small bowl and lightly whisk to combine. Pour over the potatoes and season with salt and freshly ground black pepper.
3. Pop a roasting tin (two tins for 12) into the oven for a few minutes to get very hot. Spoon the potatoes and dressing into the tin(s) and roast for 25–30 minutes (45–55 minutes for 12) or until golden and crispy. Garnish with the parsley and serve.
IN THE AGA
Roast on the floor of the roasting oven for 25 minutes (50 minutes for 12).
PREPARE AHEAD
The potatoes can be prepared up to the end of step 2 up to 1 day ahead. Not suitable for freezing.
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HEAVENLY POTATO GRATIN
This is one Mary’s favourite ways of serving potatoes. She’s been cooking them for over 25 years and they’re as popular now as they were then. Make sure you use an ovenproof dish that’s wide and shallow, so you get more of the delicious crispy golden crust. Serve with chops, grilled meat, or fish.
Serves 6
Special equipment 1 litre (13⁄4 pint) shallow ovenproof dish, buttered
900g (2lb) even-sized waxy potatoes, such as Désirée
1 tsp salt
freshly ground black pepper
45g (11⁄2oz) butter, melted, plus a little extra to grease
150ml (5fl oz) single cream
Serves 12
Special equipment 2 litre (31⁄2 pint) shallow ovenproof dish, buttered
1.8kg (4lb) even-sized waxy potatoes, such as Désirée
1 tsp salt
freshly ground black pepper
75g (21⁄2oz) butter, melted, plus a little extra to grease
300ml (10fl oz) single cream
1. Preheat the oven to 220˚C (200˚C fan/400˚F/Gas 7). Rub off any excess dirt from the potatoes and put them unpeeled into a pan. Cover with cold water and add the salt. Cover with a lid, bring to the boil, and cook until just tender. The timing will depend on their size, but they should be soft around the edges and slightly firm in the centre. Set aside for them to cool completely.
2. Peel the skins from the potatoes and discard. Using a coarse grater, grate the potatoes into the buttered dish, seasoning between the layers with salt and freshly ground black pepper. Do not press down – they should be light and fluffy.
3. Pour over the melted butter and cream and bake for 20–25 minutes (40 minutes for 12) or until crisp and golden brown.
IN THE AGA
Bake on the second set of runners in the roasting oven for 20–25 minutes (35 minutes for 12).
PREPARE AHEAD
The potatoes can be made up to the end of step 2 up to 1 day ahead. Not suitable for freezing.
HEAVENLY POTATO GRATIN
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CHEESE-TOPPED DAUPHINOIS POTATOES
These are best prepared a day ahead. Make more than you need and freeze them for another occasion – they’re great when there are just two or four of you. Serve with chops, grilled meat, or fish.
Serves 6
Special equipment 18cm (7in) square shallow metal tin lined with baking parchment and greased
750g (1lb 10oz) large King Edward potatoes or other floury potatoes
150ml (5fl oz) chicken stock or vegetable stock
100ml (31⁄2fl oz) double cream
salt and freshly ground black pepper
knob of butter
25g (scant 1oz) mature Cheddar cheese, grated
Serves 12
Special equipment 23 x 30cm (9 x 12in) roasting tin lined with baking parchment and greased
1.35kg (3lb) large King Edward potatoes or other floury potatoes
300ml (10fl oz) chicken stock or vegetable stock
150ml (5fl oz) double cream
salt and freshly ground black pepper
25g (scant 1oz) butter
50g (13⁄4oz) mature Cheddar cheese, grated
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Peel the potatoes and rinse under cold water, then dry and slice very thinly by hand or with the slicer attachment on a food processor. Put the stock into a large jug and mix with the cream.
2. Arrange a layer of potato over the base of the tin, season with salt and freshly ground black pepper, then pour over a little of the stock mixture. Continue in the same way until the potato and liquid are used up. Dot the butter over the top and cover tightly with foil.
3. Bake for 30 minutes (45 minutes for 12) or until soft around the edges but still firm in the middle. Remove the foil and cook for a further 25–30 minutes (35–45 minutes for 12) or until golden and tender. Leave to cool, then chill – overnight is best.
4. Choose a lipped board or tray that’s bigger than the roasting tin (so it will catch any juices). Place on top of the tin and carefully turn it upside down so that the board is on the bottom. Remove the tin and baking parchment. Cut the potatoes into even-sized servings, arrange on a paper-lined baking tray, and sprinkle the cheese on top.
5. Reheat in an oven preheated to 200˚C (180˚C fan/400˚F/Gas 6) for 25–30 minutes (35 minutes for 12) or until golden and piping hot.
IN THE AGA
At step 3, cook on the second set of runners in the roasting oven. At step 5, reheat on the second set of runners in the roasting oven.
PREPARE AHEAD AND FREEZE
The dish can be made up to the end of step 3 up to 1 day ahead or up to the end of step 4 up to 8 hours ahead. Freeze for up to 2 months.
CHEESE-TOPPED DAUPHINOIS POTATOES
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ORANGE-GLAZED CARROTS
We love recipes that you can do much of the preparation for up to a day ahead and that require little last-minute attention. These carrots can be popped into the oven while you’re doing the roast.
Serves 6
1kg (21⁄4lb) carrots, sliced thickly diagonally
salt and freshly ground black pepper
25g (scant 1oz) butter, melted
1⁄2 orange
freshly chopped parsley, to garnish
Serves 12
2kg (41⁄2lb) carrots, sliced thickly diagonally
salt and freshly ground black pepper
50g (13⁄4oz) butter, melted
1 orange
freshly chopped parsley, to garnish
1. Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Immerse the carrots in a pan of boiling salted water for 4 minutes to blanch them, then drain and refresh in cold water.
2. Pour over the melted butter, season with salt and freshly ground black pepper, and stir to coat well.
3. Arrange in a roasting tin or ovenproof dish. Squeeze over the juice from the orange and pop the shell in the tin for extra flavour.
4. Cover with foil and bake for 30 minutes (40 minutes for 12) or until tender.
5. To serve, remove the orange shell and discard. Sprinkle over the parsley and toss lightly.
IN THE AGA
Bake on the lowest set of runners in the roasting oven for 25 minutes (35 minutes for 12).
PREPARE AHEAD
The carrots can be blanched up to 1 day ahead. Coat in the butter and orange juice and roast to serve. Not suitable for freezing.
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ROASTED CHICORY WITH GARLIC BUTTER
This is an unusual veget
able dish, best served alongside more conventional vegetables such as broccoli or runner beans. Serve as an accompaniment to meat or fish.
Serves 6
salt and freshly ground black pepper
12 chicory heads, sliced in half lengthways
25g (scant 1oz) butter
2 garlic cloves, crushed
50g (13⁄4oz) mature Cheddar cheese, grated
a little paprika, to dust
Serves 12
salt and freshly ground black pepper
24 chicory heads, sliced in half lengthways
50g (13⁄4oz) butter
4 garlic cloves, crushed
100g (31⁄2oz) mature Cheddar cheese, grated
a little paprika, to dust
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Bring a pan of cold salted water to the boil, add the chicory, and bring back up to a rolling boil. Cook for 3 minutes, then drain. Arrange the chicory in a single layer in an ovenproof dish.
2. Add the butter and garlic to the empty pan and melt over the heat. Spoon over the chicory in the dish and season with salt and freshly ground black pepper. Sprinkle over the cheese and a light dusting of paprika.
3. Bake for 15–20 minutes (25–30 minutes for 12) or until lightly golden.
IN THE AGA
Bake on the top set of runners in the roasting oven for 15 minutes (30 minutes for 12).
PREPARE AHEAD
The chicory can be prepared up to the end of step 1 up to 6 hours ahead. Not suitable for freezing.
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ROASTED CAULIFLOWER AND CARROTS
This is a wonderful change to the more traditional roasted potatoes or root vegetables. It makes a great accompaniment for the Highland game pie.
Serves 4
1 large cauliflower
2 tbsp olive oil
500g large carrots, peeled and sliced into thick batons
salt and freshly ground black pepper
juice and zest of 1⁄2 lemon
2 tbsp parsley, chopped
1. Preheat the oven to 220˚ (180˚C fan/400˚F/Gas 7). To prepare the cauliflower, remove the leaves and discard. Break the florets from the stalk into small pieces.
2. Pour the oil into a large roasting tin and place in the oven for 5 minutes to get hot. Add the carrots and cauliflower and season with salt and freshly ground black pepper. Toss in the hot fat to coat, then roast in the oven for about 15 minutes or until nearly tender.
3. Add the lemon juice and zest and return to the oven for another 5 minutes or until golden.
4. Sprinkle with the parsley and serve piping hot.
IN THE AGA
Roast on the floor of the roasting oven for 15–20 minutes, turning halfway through.
ROASTED CAULIFLOWER AND CARROTS
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SWEET CHILLI COLESLAW
Coleslaw should be light and fresh rather than rich and sloppy. This recipe comes from our lovely friend Joanna. Look for sweet chilli dipping sauce in the world food section of the supermarket. It gives coleslaw a sweet kick and stops the sauce being too thick.
Serves 6
300g (11oz) white cabbage
1 small white onion
2 celery sticks
2 carrots, coarsely grated
salt and freshly ground black pepper
3 tbsp cider vinegar
2 tsp Dijon mustard
8 tbsp mayonnaise
5 tbsp sweet chilli dipping sauce
Serves 12
600g (1lb 5oz) white cabbage
1 large white onion
4 celery sticks
4 carrots, coarsely grated
salt and freshly ground black pepper
6 tbsp cider vinegar
1 heaped tbsp Dijon mustard
250ml (8fl oz) mayonnaise
150ml (5fl oz) sweet chilli dipping sauce
1. Slice the cabbage, onion, and celery in a food processor, using the slicing blade. If you have a mandolin, use the thin blade. Alternatively, slice them very finely by hand.
2. Transfer to a bowl, add the carrots, and season with salt and freshly ground black pepper.
3. Put the vinegar, mustard, mayonnaise, and sweet chilli dipping sauce into a jam jar. Seal with a lid and shake vigorously to combine.
4. Pour over the dressing and toss well. Transfer to the fridge for a minimum of 3 hours. Serve chilled or at room temperature.
PREPARE AHEAD
The dressing can be made and kept in the jar for up to 4 days. The coleslaw can be made up to 1 day ahead. The flavours improve, in fact. Not suitable for freezing.
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ROASTED MEDITERRANEAN VEGETABLES
Roasted vegetables make a wonderful side dish for so many meats and fish. The secret is to cook the vegetables in a single layer, so they chargrill rather than steaming and becoming soggy. If you have any vegetables left over, toss them with a little balsamic vinegar and some olive oil and serve them as a salad.
Serves 6
2 tbsp olive oil
1 small aubergine, sliced into 5cm (2in) chunks
2 small courgettes, thickly sliced
1 red pepper, halved, deseeded, and cut into 5cm (2in) chunks
1 onion, quartered
3 garlic cloves (unpeeled)
2 sprigs of fresh rosemary
3 sprigs of fresh thyme
salt and freshly ground black pepper
Serves 12
4 tbsp olive oil
2 small aubergines, sliced into 5cm (2in) chunks
4 small courgettes, thickly sliced
2 red peppers, halved, deseeded, and cut into 5cm (2in) chunks
2 onions, quartered
6 garlic cloves (unpeeled)
4 sprigs of fresh rosemary
6 sprigs of fresh thyme
salt and freshly ground black pepper
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Put the oil into a large roasting tin (two tins for 12) and pop in the oven for a few minutes to get hot.
2. Add the vegetables and toss in the hot oil. Scatter over the garlic and herbs.
3. Roast for 40–45 minutes (1 hour for 12) or until tender and golden. Turn halfway through cooking.
4. Transfer to a serving bowl with a slotted spoon. Squeeze the garlic from their skins and mix in with the vegetables. Discard the herbs if woody. Season with salt and freshly ground black pepper, toss, and serve.
IN THE AGA
Roast on the floor of the roasting oven for 35 minutes (1 hour for 12), stirring halfway through.
PREPARE AHEAD
The vegetables can be prepared up to the end of step 4 up to 1 day ahead. Not suitable for freezing.
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OUR FAVOURITE PUDDINGS
Even if it’s only one sumptuous dessert plus a fruit salad, we always serve a choice of puddings at any gathering of eight people or more. In general, we’ll serve one pudding that’s rich and indulgent, and another that’s light and fruity – fruit compotes are always popular.
APRICOT AND ALMOND GALETTE
MINI APPLE, APRICOT, AND HAZELNUT CRUMBLES
APRICOT CUSTARD CRUMBLE PIE
MELT-IN-THE-MOUTH APPLE PIE
TWICE-BAKED LEMON SOUFFLÉS
LEMON MERINGUE PIE
TOFFEE PUDDING WITH WARM TOFFEE SAUCE
WHITE CHOCOLATE AND ORANGE MOUSSES
CRÈME BRÛLÉE AND CHOCOLATE POTS
RHUBARB AND LEMON POTS
INDIVIDUAL TIRAMISUS
CHOCOLATE TRUFFLE CHEESECAKE
CHOCOLATE AND HAZELNUT BOOZY ROULADE
HEAVENLY LEMON CHEESECAKE ON A GINGER CRUST
CHILLED MARBLED RASPBERRY CHEESECAKE
RUM AND RAISIN ICE CREAM
EXOTIC FRUIT SALAD
POACHED PEARS WITH BLACKBERRY SAUCE
MAGENTA FRUIT COMPOTE WITH WHITE CHOCOLATE SAUC
E
PARTY CRÈME BRÛLÉE
PEAR AND GINGER PAVLOVA
PARTY PAVLOVA PYRAMID
HAZELNUT MERINGUE ROULADE WITH RASPBERRIES
LEMON AND LIME POSSETS
SUMMER BERRY TART
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APRICOT AND ALMOND GALETTE
This is also very good made with thinly sliced unpeeled eating apples instead of apricots. Use about three per galette. Take the pastry and marzipan straight from the fridge – they are easier to handle when cold. If you’re not using all the pastry immediately, freeze any left over until needed. Serve the pudding warm with cream.
Makes 1 (serves 6)
a little plain flour, to dust
1⁄2 x 375g packet all-butter puff pastry
a little milk
400g can apricots in natural juices, drained
150g (51⁄2oz) golden marzipan, coarsely grated
1 tbsp apricot jam
1 tsp water
Makes 2 (serves 12)
a little plain flour, to dust
375g packet all-butter puff pastry
a little milk
2 x 400g cans apricots in natural juices, drained
250g (9oz) golden marzipan, coarsely grated
2 tbsp apricot jam
2 tsp water
1. Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7). Pop a baking sheet in the oven to get hot. Lightly flour a piece of baking parchment and roll the pastry out into a 12.5 x 30cm (5 x 12in) rectangle. For 12, roll it out into a 25 x 30cm (10 x 12in) rectangle, cut it in half lengthways to make two strips, then arrange them neatly side by side.
2. With a knife, score a 1cm (1⁄2in) border around the rectangle(s), taking care not to cut all the way through – this allows the strip to rise up around the apricots and stops any liquid or fruit leaking out. Brush the border(s) with a little milk.
