Marry Berry plum chutney
This Mary Berry Plum Chutney recipe is a delicious mix of plums, onions, raisins, ginger, mustard seed, cumin, chili flakes, salt, and red wine. This easy-to-follow recipe takes about 2 hours to make and makes …
Mary Berry lemon drizzle tray bake
This Mary Berry lemon drizzle tray bake cake has been a top favourite since the 1960’s. It is always delicious, moist and crunchy. The cake needs to be still warm when the topping is added …
Carrot and Parsnip Soup Marry Berry
This carrot and parsnip soup dish from Mary Berry uses only a few simple ingredients and the natural sweetness of carrots and parsnips. This recipe takes a about 40 minutes from start to finish and …
Mary Berry simnel cake
This traditional simnel cake from Mary Berry is a perfect celebratory Easter bake. It’s a mouthwatering combination of rich fruit cake and a marzipan topping. Simnel Cake has become the traditional Easter cake, but originally …
Marry Berry Banana Bread Loaf
Mary Berry banana bread loaf is a deliciously moist loaf cake, best served in thick slices which really doesn’t need to be buttered. It is one of Mary Berry’s most popular recipes. It freezes extremely …
Marry Berry Coronation Chicken Recipe
Mary Berry’s Coronation Chicken recipe, a delightful and classic British dish that was originally created to commemorate the coronation of Queen Elizabeth II in 1953. This flavourful chicken salad combines tender shredded cooked chicken with …
Polenta lasagne with mushroom ragù
By Gennaro Contaldo From Saturday Kitchen Ingredients For the mushroom ragù 3 tbsp extra virgin olive oil ½ onion, finely chopped 1 thyme sprig, leaves picked 500g/1lb 2oz chestnut mushrooms, sliced 700ml/1¼ pint passata sea salt and freshly ground black pepper For the …
Tahini-creamed chard
By Anna Jones From Saturday Kitchen Ingredients 200g/7oz tahini 3 tbsp extra virgin olive oil 1 tsp ground cumin ½ unwaxed lemon, juice only 7 garlic cloves, 4 crushed with the back of a knife and 3 finely chopped 4 tbsp olive oil …
Lemon, green chilli and cheddar tart
By Anna Jones From Saturday Kitchen Ingredients 320g/11¼oz ready-rolled all-butter puff pastry (or vegan puff pastry) 1 free-range egg, beaten (or oat milk) 1 unwaxed lemon 2 tbsp extra virgin olive oil 150g/5½oz mature cheddar or vegan cheddar-style cheese, grated ½ onion, very thinly sliced 1 …
Indian-spiced seafood wrap with date chutney
By Matt Tebbutt From Saturday Kitchen Ingredients For the marinade 1 tbsp dried fenugreek leaves 2 tbsp tamarind paste 3 garlic cloves, finely chopped 1 tbsp finely chopped fresh root ginger 1 tsp ground cumin 2 tsp ground coriander 2 tsp salt 1 tsp ground turmeric …
Butterflied sea bass with burnt spring onion and herb dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the sea bass 1 whole sea bass (400g–600g/14oz–1lb 5oz), head on 1 lime, juice only 4 tbsp olive oil salt and freshly ground black pepper For the dressing 1 large red chilli 6 spring …
Fondant potato with cheese custard, dulse and nori fries
By Jack Croft and Will Murray From Saturday Kitchen Ingredients For the pickled dulse 50g/1¾oz white wine vinegar 15g/½oz caster sugar 2 tsp soy sauce 100g/3½oz fresh dulse, washed and drained For the cheese custard 4 gelatine leaves 250g/9oz double cream 6 …
Chicken and yeast extract pie
By Ravneet Gill From Saturday Kitchen Ingredients For the pastry 400g/14oz strong white flour, plus extra for dusting 1½ tsp fine salt 1 tsp caster sugar 300g/10½oz unsalted butter, cold and cut into cubes 130ml/4fl oz ice-cold water 1 free-range …
Ravneet Gill’s hot cross buns
By Ravneet Gill From Saturday Kitchen Ingredients For the dough 180ml/6¼fl oz full-fat milk 400g/14oz strong white flour, plus extra for dusting 1½ tsp Maldon sea salt or salt flakes 50g/1¾oz caster sugar 7g fast-action dried yeast 2 medium free-range eggs 50g/1¾oz unsalted butter, …
Vegan bara brith
By Gaz Oakley From Saturday Kitchen Ingredients For the bara brith 450g/1lb mixed dried fruit, (such as sultanas, raisins and candied mixed peel) 500ml/18fl oz brewed black tea (such as lapsang) 450g/1lb self-raising flour 260g/9oz light brown soft sugar 1 …
Rabbit pappardelle
By Angela Hartnett From Saturday Kitchen Ingredients 4 farmed rabbit legs 50ml/2fl oz olive oil 40g/1½oz unsalted butter 1 small carrot, peeled and finely chopped 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, crushed 2 fresh thyme sprigs 2 fresh rosemary sprigs 1 tsp tomato purée …
Poached salmon in court bouillon
By Jack Stein From Saturday Kitchen Ingredients For the court bouillon 1 onion, sliced 1 carrot, peeled and sliced 1 bay leaf 1 fresh thyme sprig 100ml/3½fl oz white wine vinegar 6 whole black peppercorns 1 star anise 4 salmon fillets (180g/6¼oz each) salt For the …
Fennel and orange pork chops with roast carrots
By Donal Skehan From Saturday Kitchen Ingredients For the chops 4 (or 2, if very large) pork chops, skin and fat on 2 large oranges, zest only (use segments in salad below) 1 tbsp fennel seeds 2 tbsp olive oil …