Brilliant relaxed recipes from Mary’s new book…
CATCH UP WITH MARY
Welcome to a second helping from Mary’s new book Family Sunday Lunches. ‘My first book on Sunday lunches was published in 1982 and, then, they were a very conventional affair – usually just roasts and a traditional pudding,’ Mary recalls.
‘Now, though, Sunday lunch is much more informal – still the occasional roast but, more often than not, a one-pot dish – and always a great way of having friends and family round.
‘So much has changed in the past 35 years that when I was asked to revisit the subject, I decided I’d like to start from scratch and use the recipes I make for my own family and friends as a kick-off point. Nowadays, a far greater choice of ingredients has transformed our recipes, making old favourites into new favourites and giving Sunday lunch classics a real twist. I so hope you will enjoy the new book and the sample of recipes on the following pages.’
Extracted from Family Sunday Lunches by Mary Berry
Photographs Georgia Glynn Smith
Roast fillets of pork with prune and apple
A wonderful roast using the tender fillet and served with a fruit stuffing.
a knob of butter
1 large onion, roughly chopped
1 medium Bramley apple, peeled and chopped very finely
3 good pork sausages, skinned
50g (2oz) ready-to-eat dried prunes, roughly chopped
1 tbsp fresh sage, chopped
salt and freshly ground black pepper
2 x 450g (1lb) pork fillets, trimmed
8 slices Parma ham
1 tbsp flour
150ml (¼ pint) apple juice
150ml (¼ pint) stock
1 Preheat the oven to 220C/fan 200C/gas 7.
2 First, make the stuffing. Melt the butter in a frying pan over a high heat, add the onion and fry for a minute. Cover and cook over a low heat for about 15 minutes or until tender. Add the apple and toss for a few moments. Set aside to cool.
3 Put the sausage meat, prunes and sage in a bowl, season with salt and pepper, and then tip in the onion and apple. Stir to combine.
4 Arrange the two fillets on a board, cover with clingfilm and, using a rolling pin, bash them so they are about a third thinner but equal in size.
5 Remove the clingfilm, spread the stuffing over one fillet and sit the other fillet on top.
6 Lay eight slices of Parma ham on a board, slightly overlapping, and sit the fillets on top so they lie across the ham. Roll up like a roulade so the Parma ham is sealed underneath.
7 Sit in a roasting tin and roast in the preheated oven for about 45-55 minutes until crispy and cooked through. Transfer to a plate to rest.
8 To make the gravy, sprinkle the flour into the roasting tin, place over a high heat and whisk in the apple juice and stock. Cook to reduce and serve with slices of the stuffed pork.
TO PREPARE AHEAD Can be stuffed and kept raw in the fridge up to a day ahead. Freezes well stuffed and raw.
TO COOK IN THE AGA Roast on the second set of runners in the roasting oven for about 50 minutes.
A classic tagine recipe. You can use diced shoulder or neck of lamb, if preferred. Preserved lemons are available in jars in all good supermarkets.
2 tbsp olive oil
1kg (2lb) diced leg of lamb
3 red onions, sliced
1 tbsp freshly grated ginger
2 tsp ground cinnamon
½ tbsp cumin powder
½ tbsp coriander powder
1-2 tbsp honey
2 preserved lemons, finely chopped
150g (5oz) dried apricots, quartered
2 x 400g can chopped tomatoes
salt and freshly ground black pepper
1 x 400g can chickpeas, drained
fresh coriander, chopped (to garnish)
1 Heat the oil in a large frying pan, add the lamb in two batches and brown until golden. Remove with a slotted spoon and set aside.
2 Lower the heat, add the onions to the pan and fry for a few minutes to soften. Add the ginger and fry for 30 seconds.
3 Return the lamb to the pan and sprinkle over the spices. Stir to coat the meat and fry for a few minutes.
4 Add all the remaining ingredients except the chickpeas and fresh coriander to the pan and stir well.
5 Increase the heat, season and bring up to the boil. Cover the pan, turn the heat right down and simmer for 1½ hours.
6 Stir in the chickpeas, cover and cook for another 30 minutes.
7 Check the lamb is tender, sprinkle with the coriander and serve with couscous.
TO PREPARE AHEAD Can be made up to 2 days ahead and reheated on the hob or in a low oven. Freezes well.
TO COOK IN THE AGA Bring to the boil on the boiling plate, cover and transfer to the simmering oven for about 1½ hours. Stir in the chickpeas and return to the simmering oven for about 30 minutes.
This is a real French classic that is wonderfully rich. I always reduce the wine before adding it to the casserole as it greatly improves the flavour and colour.
2 tbsp oil
900g (2lb) good stewing steak
175g (6oz) smoked streaky bacon
1 large onion, thickly sliced
2 fat cloves garlic, crushed
450ml (16fl oz) red wine
40g (1½ oz) flour
4 tbsp brandy
600ml (1 pint) beef stock
salt and freshly ground black pepper
1 tsp fresh thyme leaves, chopped
175g (6oz) chestnut mushrooms
a knob of butter
12 small raw pickling onions
2 tbsp finely chopped fresh parsley
1 Preheat the oven to 160C/fan 140C/gas 3.
2 Place the oil in a flameproof casserole over a high heat. Dice the beef, add to the pan and brown on all sides (you will need to do this in batches). Transfer the meat to a plate.
3 Cut the bacon into small pieces and add to the pan with the onion and garlic and fry until the bacon is starting to brown.
4 In a separate wide-based pan, pour in the wine and boil to reduce by half.
5 Sprinkle the flour over the onion mixture and then pour over the reduced wine, brandy and half the stock. Stir until combined and thickened, and bring to the boil.
6 Add the remaining stock, return the meat to the pan, season with salt and pepper and add the thyme. Bring to the boil, cover with a lid and transfer to the preheated oven for about 1½-2 hours.
7 When the cooking time is almost up, cut the mushrooms in half and fry over a medium heat in another pan with the butter for about 2 minutes. Peel the pickling onions and add them to the pan, tossing together. Add the mushrooms and onions to the casserole and then continue to cook for a further 40 minutes, or until the meat is completely tender.
8 Sprinkle with parsley and serve hot from the oven.
TO PREPARE AHEAD Can be made 2 days ahead, adding the mushrooms and onions when reheating in a moderate oven. Freezes well.
TO COOK IN THE AGA Bring to the boil on the boiling plate, cover and transfer to the simmering oven for about 2 hours. Add the mushrooms and onions and cook for a further hour in the simmering oven or until tender.
Apricot bread and butter pudding
This pudding also works well made with marmalade – substitute four tablespoons of marmalade for the apricot jam.
100g (4oz) sultanas
2 tbsp Cointreau, Grand Marnier or brandy
4 tbsp apricot jam
8 medium slices of white bread, generously buttered on one side
3 large eggs
300ml (½ pint) milk
150ml (5fl oz) double cream
½ tsp vanilla extract
50g (2oz) caster sugar
25g (1oz) Demerara sugar icing sugar, to garnish
1 Preheat the oven to 200C/fan 180C/gas 6. You will need a 1.7 litre (3 pint) shallow ovenproof dish, buttered.
2 Measure the sultanas into a bowl and pour over the liqueur. Leave to soak in a warm place for about an hour.
3 Spread the jam on 4 of the slices of bread and sit the remaining slices on top to give you 4 apricot sandwiches. Trim off the crusts and discard.
4 Cut each sandwich into four triangles.
5 Arrange the triangles in the buttered dish so the points are sticking up. Scatter the soaked sultanas over the top (and add any extra liqueur in the bowl).
6 Measure the eggs, milk, cream, vanilla and caster sugar into a jug and whisk by hand until combined. Pour the custard over the bread.
7 Sprinkle with Demerara sugar and, if time allows, set aside for 30-60 minutes for the bread to absorb the liquid.
8 Bake in the preheated oven for about 25-30 minutes until golden brown and puffed up.
9 Sprinkle with icing sugar and serve straight away, with extra cream if liked.
TO PREPARE AHEAD The sandwiches can be made, lined in the dish, covered in clingfilm and chilled up to a day ahead. The custard can also be made a day ahead. Pour the custard over the sandwiches up to an hour before cooking as detailed above. Not suitable for freezing.
TO COOK IN THE AGA Bake on the second set of runners in the roasting oven for about 25 minutes
Lemon soufflé mousse
The lightest of mousses as there is no cream added – a perfect ending to a special lunch.
4 large eggs, separated
100g (4oz) caster sugar
3 tbsp cold water
1 packet (12g) powdered gelatine
zest and juice of 2 large lemons
1 You will need a 1.2 litre (2 pint) pretty glass bowl.
2 Place the egg whites in a large clean bowl and whisk with an electric mixer until stiff.
3 Place the egg yolks and sugar in a mixing bowl and whisk with an electric hand whisk until light, fluffy and creamy (this will take about 4-5 minutes).
4 Measure the cold water into a small bowl, sprinkle over the gelatine and set aside to sponge for about 5 minutes until all the water is absorbed. Place the bowl in a pan of simmering water and slowly warm until the gelatine has dissolved and is a clear liquid. Remove from the pan and leave to cool a little.
5 Stir the lemon zest and juice into the egg yolk mixture. Pour in the dissolved gelatine and mix until smooth.
6 Spoon 4 large tablespoons of the whisked egg whites into the lemon mixture and mix until smooth. Carefully fold in the remaining egg whites until they are all combined.
7 Spoon into the glass dish and transfer to the fridge to set for a minimum of 4 hours.
8 Serve with some pouring cream and fresh raspberries.
TO PREPARE AHEAD Can be made up to a day ahead and kept in the fridge. Not suitable for freezing.
TO COOK IN THE AGA Sit the sponged gelatine on the back of the Aga to dissolve.
GET 25 PER CENT OFF MARY’S NEW BOOK
Today’s recipes are from Family Sunday Lunches by Mary Berry, published by Headline, price £25. As well as Mary’s introduction and comprehensive roasting charts (including for the Aga), chapters include canapés, first courses, beef, lamb, pork, chicken, game, fish, veggie mains, vegetable sides, classics to go with roasts, cold desserts and hot puddings. To order a copy for £18.75 (a 25 per cent discount) until 25 September, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.