Beef bourguignon is the French braise that I think of as the benchmark dish — the recipe by which I would judge any cook’s understanding …
Mary Berry Turkey and Ham Pie Recipe
Turkey and ham pie is the recipe I look forward to making almost as much as I look forward to Christmas dinner itself. The moment …
Mary Berry Swiss Roll Recipe
A Swiss roll is one of those bakes that people find more intimidating than it deserves to be. The rolling technique — turning a flat …
Mary Berry Raspberry Jam Recipe
Raspberry jam is the preserve that I think of first and most fondly when I think of homemade jam. The vivid, almost luminous red of …
Mary Berry Potato Salad Recipe
Potato salad is one of those side dishes that exists in two entirely different forms — the shop-bought version, which is starchy, slightly floury, and …
Mary Berry Madeira Cake Recipe
Madeira cake is one of the oldest and most specifically British of all cakes — pale, close-textured, buttery, lemon-scented, with the characteristic crack running down …
Mary Berry Chicken Supreme Recipe
Chicken supreme is a term that refers both to a specific cut — a skin-on, bone-in chicken breast with the wing joint attached, the finest …
Mary Berry Bolognese Recipe
Bolognese is the pasta sauce that everyone cooks and that very few people cook correctly. The version that appears on British tables most often — …
Mary Berry Blueberry Muffin Recipe
A truly good blueberry muffin is one of the most satisfying things in all baking. It has a domed top — properly domed, the kind …
Mary Berry Baked Cheesecake Recipe
A baked cheesecake is a different thing entirely from the no-bake version — and I say this having written the no-bake cheesecake recipe for this …
