Brilliant relaxed recipes to enjoy together from Mary Berry’s brand new book, Family Sunday Lunches…
Thoroughly modern Mary
On updating Sunday lunch, favourite roasts, table manners for teens, a birthday bash to remember and the dish she can’t resist at her favourite restaurant…
Isn’t Sunday lunch a thing of the past? It has certainly changed, but it is still a good excuse for friends and family to get together to enjoy a meal and catch up on everyone’s news. It is also a chance for me to cook with my grandchildren, which I adore – they often help out with chopping, mixing and stirring.
How has it changed? It is far more informal and it doesn’t even have to be at lunchtime. People have much busier lives so it depends on what works best for a particular family, which could mean getting together in the evening
But it’s still a roast, right? Today it’s just as likely to be a one-pot dish prepared in advance, a stir-fry or pulled pork and chicken rather than roast. And in the summer it could be a barbecue or a picnic. Nearly all the recipes in my new book are far simpler to make than their older counterparts, and yet they still give wonderful results. Every recipe has tips on how to prepare the dish in advance and whether it freezes or not, which lets you get one step ahead.
Are there any rules? It should always be round a table, even if it’s a picnic table.
Signature Sunday lunch? Slow-roast lamb with seasonal vegetables – see my lamb boulangère below – perhaps with a fruit pudding in the summer or a hot pudding in winter. As a family we were brought up with lamb for Sunday lunch and it is still my favourite.
Most memorable Sunday lunch? For my 80th birthday last year my children Annabel and Tom gave me a huge Sunday lunch party with family and friends. We had salmon, cold meats, hot potatoes, salads – all sorts of things – and it is a day I will always remember.
A Sunday lunch for beginners? Most people like a roast chicken and it’s fairly simple to make – there is a very good recipe in the book for a rustic roast chicken flavoured with garlic and fresh thyme (and you’ll find it below).
Who taught you to cook? I learned in domestic science lessons at Bath High School. My cookery teacher Miss Date was a brilliant woman who encouraged and inspired me. She was very knowledgeable and always had a smile on her face.
Which food conjures up childhood? Fruit pies and tarts that my mother would bake from scratch on Sunday mornings.
The first dish you can remember making? A treacle sponge pudding, which is something I still make. Guilty pleasure? Lindt Lindor Milk Chocolate Truffles.
Most useful kitchen gadget? A timer. It’s a fairly basic bit of equipment, but it’s very easy to overcook things such as boiled eggs or asparagus. I actually have several timers, one of which can time four things at once.
Favourite restaurant? Locally it’s Brasserie Blanc in Beaconsfield, where I nearly always have the cheese soufflé. In London it would be Le Gavroche, where I’d be happy with whatever the dish of the day was.
Favourite tipple? Sauvignon blanc wine.
Favourite food programme on TV? I watch snippets from lots of programmes to see what all the chefs are up to, whether it’s Jamie Oliver, James Martin or [fellow judge] Paul Hollywood when he’s not on Bake Off. There are always useful tips to learn.
What would you make if you only had five minutes? An omelette with some fresh herbs and whatever I could find in the fridge.
Your big break? My first was back in the 70s when I cooked family recipes on Good Afternoon on Thames Television. My second was The Great British Bake Off.
Food philosophy? Think ahead, prepare, cook in season and keep it simple.
Most underrated ingredient? Something I really enjoy is celeriac, which I often make into a beautiful soup or purée as a vegetable dish.
If you could have only one cookbook, what would it be? I often refer to my own Complete Cookbook if I can’t remember something – for example, to check the quantity of an ingredient. It has more than 1,000 recipes and first came out in 1995, but was relaunched four years ago.
Any ambitions? Not really. I love what I do, I love Bake Off, I love presenting my own programmes, I love being a guest on series such as The One Show – I love life!
The new etiquette
Things may be more informal round the modern Sunday lunch table, but how do you handle teenagers who wilt visibly when separated from social media for even the shortest time? Mary is very clear on the subject. ‘I think tablets and phones should be banned at meal times,’ she says. ‘They are in our house. What’s wrong with a bit of conversation?’ However, to avoid the prospect of too much moody sulking, she recommends that youngsters are only called to the table when the food is ready and not to make the meal too long.
Pea and mint soup
No better soup flavour and no better soup colour. When we were photographing this for the book, the team voted it the very best soup anyone had tasted for yonks!
SERVES 6
Ingredients
100g (4oz) butter
1 large onion, roughly chopped
1kg (2lb 4oz) frozen petit pois
850ml (1½ pints) hot chicken or vegetable stock
a large bunch of fresh mint
1-2 tbsp mint jelly
salt and freshly ground black pepper
a little crème fraîche, to serve
Method
1 Melt the butter in a large saucepan over a high heat. Add the onion and fry for about 5 minutes, stirring. Add the peas and fry for a further couple of minutes. Pour in the stock and bring to the boil.
2 Remove the leaves from the mint stalks and set them aside. Add the stalks to the pan and bring back to the boil. Cover and simmer for 5-8 minutes, or until the peas are tender.
3 Stir in the mint jelly, remove and discard the mint stalks and stir in the mint leaves. Spoon into a processor and whiz until smooth.
4 Return to the pan, season with salt and pepper and serve hot or cold, garnished with a swirl of crème fraîche and some crusty bread.
TO PREPARE AHEAD Can be made up to a day ahead and reheated in a pan. Freezes well.
TO COOK IN THE AGA Cook on the boiling plate (not in the simmering oven otherwise the peas will lose their colour).
NEVER ENOUGH THYME Not only have Sundays become less formal but nowadays we have a far greater choice of ingredients. We’re much more adventurous with our vegetables, with our herbs and in the dairy department, too. I have a special way of cooking vegetables ahead to perfection and then reheating them in a hot oven: roast potatoes cooked ahead (see below) may sound awful but, take it from me, they are fantastic! Try them with the chicken below.
Roast chicken
A simple, rustic roast full of flavour from the herbs. For something different in the summer, serve with salads.
SERVES 6
Ingredients
1 garlic bulb 85g
(3oz) butter, softened
salt and freshly ground black pepper
1.5kg (3lb 5oz) whole chicken
3 rashers streaky bacon
a small bunch of fresh thyme
5 bay leaves
Method
1 Preheat the oven to 200C/fan 180C/gas 6.
2 Remove the cloves of garlic from their skins and crush using a garlic press, reserving a few skins for the cavity. Place the garlic in a small bowl with the butter and season with salt and pepper. Mix together well.
3 Put the chicken into a small roasting tin. Spread the garlic butter over the bird and then lay the bacon rashers over the top of the breast.
4 Place the herbs in the cavity of the chicken with some of the garlic skins. Roast the chicken in the preheated oven for 1 hour 20 minutes, basting from time to time in the buttery juices, until golden brown and cooked through.
5 Chop the crispy bacon and scatter over the chicken.
6 Serve with any juices.
TO PREPARE AHEAD Cook up to a day ahead if serving cold.
TO COOK IN THE AGA Roast on the second set of runners in the roasting oven for about an hour, or until cooked.
Lamb boulangère
A classic slow-roast shoulder of lamb recipe and one I love to do for all the family on a Sunday. It is an all-in-one dish, easy to carve and serve.
SERVES 6
Ingredients
1.5kg (3lb 5oz) whole shoulder of lamb
3 cloves garlic, sliced
salt and freshly ground black pepper
2 large onions, thickly sliced
1kg (2lb 4oz) large potatoes, peeled and thickly sliced
a bunch of fresh thyme sprigs
850ml (1½ pints) chicken stock
Method
1 Preheat the oven to 220C/ fan 200C/gas 7.
2 With a sharp knife make cuts in the shoulder of lamb on the top side. Stuff the holes with the garlic slices and season the joint with salt and pepper.
3 Scatter half the onions in a roasting tin or a 2.4 litre (4 pint) shallow ovenproof dish and arrange half the potatoes on top. Arrange half the thyme on top of this and pour over half the stock. Season with salt and pepper. Repeat the layers using the remaining onions, potatoes, thyme and stock.
4 Sit the lamb on top of the vegetables and roast in the preheated oven for about 30-40 minutes, or until the lamb is brown. Cover the whole dish (including the lamb) with foil and reduce the temperature to 140C/fan 120C/gas 2. Return to the oven and slow cook for 4-5 hours, or until the lamb and vegetables are tender. Baste them halfway through the cooking time.
5 Carve and serve with the onions and potatoes and an extra green vegetable
TO PREPARE AHEAD Arranging the vegetables and first roasting can be done up to 6 hours ahead. Slow roast in a low oven and serve.
TO COOK IN THE AGA Roast the first part in the roasting oven for 30 minutes and then place in the simmering oven for about 5-6 hours.
Prawn korma-style curry
This has a wonderful, intense flavour. The raw prawns are added at the last minute to stop them overcooking. Make sure not to cover the pan with a lid otherwise the sauce will not reduce.
SERVES 6
Ingredients
2 tbsp sunflower oil
1 large onion, roughly chopped
4cm (1½ in) fresh ginger, peeled and finely grated
1 red pepper, deseeded and cut into small dice
1 tsp cardamom seeds, crushed
1½ tbsp ground cumin
1½ tbsp ground coriander
1½ tbsp garam masala
1 x 400ml can coconut milk
150ml (¼ pint) chicken stock
2 tsp caster sugar
the juice of 1 lemon
salt and freshly ground black pepper
75g (3oz) ground almonds
800g (1lb 12oz) shelled raw tiger prawns
fresh coriander leaves, to garnish
Method
1 Heat the oil in a deep frying pan. Add the onion and fry gently for about 20 minutes until tender.
2 Add the ginger and pepper and fry for a minute or so.
3 Sprinkle in the cardamom seeds and spices and fry for another minute.
4 Stir in the coconut milk, stock, sugar and lemon juice. Season with salt and pepper and simmer over a low heat for about 5 minutes until the sauce has reduced slightly.
5 Stir in the almonds and prawns and cook over a high heat for about 3 minutes, or until the prawns have turned pink and are cooked through.
6 Garnish with coriander leaves and serve at once with rice and naan bread.
TO PREPARE AHEAD The sauce can be made a day ahead, adding the almonds and prawns when you reheat on the hob. Not suitable for freezing.
TO COOK IN THE AGA Cook on the boiling plate.
Cottage pie with thyme and mushrooms
Cottage pie is an all-time favourite and the one dish that everyone in the family, young and old, will enjoy.
SERVES 6
Ingredients
1kg (2lb) minced beef
2 large onions, chopped
50g (2oz) plain flour
150ml (¼ pint) Port
150ml (¼ pint) beef stock
1 tbsp Worcestershire sauce
1 tbsp redcurrant jelly
1 tbsp fresh thyme leaves, chopped
salt and freshly ground black pepper
500g (1lb 2oz) brown chestnut mushrooms, sliced
1kg (2lb 4oz) King Edward potatoes, peeled and cut into 4cm (1½ in) cubes (peeled weight)
knob of butter a little milk
Method
1 Preheat the oven to 180C/fan 160C/gas 4. You will need a shallow 2 litre (3½ pint) ovenproof dish.
2 Heat a large flameproof casserole over a high heat and brown the minced beef all over. Make sure you break up the mince into small pieces as it browns. Add the onions and continue to fry for a few minutes.
3 Sprinkle over the flour, stir and blend in the Port and beef stock, and bring to the boil, stirring until thickened. Add the Worcestershire sauce, redcurrant jelly and thyme and season with salt and pepper.
4 Stir in the mushrooms, cover with a lid and cook in the preheated oven for about 1 hour, or until tender.
5 Remove from the oven and check the seasoning. Spoon into the ovenproof dish and leave to cool.
6 Meanwhile, put the potatoes into a large saucepan, cover with water, add salt and bring to the boil. Boil until completely tender. Drain the potatoes and return them to the pan. Push to one side and add the butter and milk. Heat and then mash with a potato masher until smooth. Spread the mashed potato over the mince so it is completely covered and then drag a fork along the top.
7 Cook in the preheated oven for about 30-35 minutes until lightly golden and bubbling around the sides.
TO PREPARE AHEAD The whole dish can be made up to a day ahead and kept in the fridge. Freezes well.
TO COOK IN THE AGA Cook the mince in the simmering oven, covered, for about 1 hour 15 minutes. Cook the completed dish on the top set of runners in the roasting oven for about 30 minutes.
Lemon chicken with chives
This is a light chicken casserole – I used to make this with chicken joints but I find most people enjoy thighs just as much. If you prefer to remove the bone before cooking, the time should be reduced by 10 minutes.
SERVES 4
Ingredients
25g (1oz) butter
8 chicken thighs, skinned, bone in
salt and freshly ground black pepper
1 large onion, roughly chopped
25g (1oz) flour
300ml (½ pint) hot chicken stock
finely grated rind and juice of 2 lemons
4 tbsp full-fat crème fraîche
3 tbsp snipped fresh chives
Method
1 Melt the butter in a large frying pan over a high heat, add the thighs and brown all over until golden. Season with salt and pepper and then remove with a slotted spoon and set aside.
2 Add the onion to the pan and fry for 3 minutes. Sprinkle in the flour, add the hot stock and bring to the boil, stirring all the time.
3 Add the rind and juice of the lemons, and return the thighs to the pan. Season again and bring to the boil. Cover and simmer over a low heat for about 35-45 minutes, or until the thighs are tender.
4 Stir in the crème fraîche and nearly all the chives.
5 Serve with mashed potato or rice and sprinkle over the remaining chives.
TO PREPARE AHEAD Can be made up to a day ahead and reheated on the hob – add the crème fraîche and chives when reheating. Freezes well.
TO COOK IN THE AGA Bring to the boil, cover and transfer to the simmering oven for 45 minutes.
Mushroom and double cheese pasta bake
A great dish that is easy to make ahead – just pop it in the oven to cook. Then all you’ll need is a dressed salad to serve with it. Use a variety of mushrooms, such as oyster, shiitake, chestnut and button.
SERVES 6
Ingredients
1 large onion, roughly chopped
225g (8oz) penne
2 tbsp olive oil
500g (1lb 2oz) mixed mushrooms, thickly sliced
2 large cloves garlic, crushed
50g (2oz) butter
50g (2oz) flour
300ml (½ pint) milk
300ml (½ pint) double cream
1 tbsp fresh thyme leaves, chopped
175g (6oz) Parmesan cheese
100g (4oz) Gruyère cheese
salt and freshly ground black pepper
Method
1 You will need a 1.2 litre (2 pint) ovenproof dish.
2 Bring a pan of salted water to the boil, add the onion and pasta and boil according to the pasta packet instructions, or until just tender.
3 While the pasta is cooking, heat the oil in a large frying pan, add the mushrooms and fry over a high heat for about 3 minutes. Add the garlic and fry for a further minute. Drain off any liquid, if necessary.
4 Melt the butter in a saucepan, add the flour and whisk over a high heat for a minute. Gradually add the milk and cream, whisking until boiled, thick and smooth. Add the thyme leaves and half of each of the cheeses and season with salt and pepper. Stir to combine.
5 Stir the cooked pasta, onion and mushrooms into the sauce and tip into the ovenproof dish. Level the top and sprinkle over the remaining cheeses.
6 Slide under the grill for 5-10 minutes until golden and bubbling.
TO PREPARE AHEAD It can be assembled up to 8 hours ahead. If making ahead, refresh the pasta and onion in cold water. Cook in a preheated oven 200 C/fan 180 C/gas 6 for 20 minutes. Not suitable for freezing.
TO COOK IN THE AGA Cook on the top set of runners in the roasting oven for about 15 minutes – or 30 minutes if made ahead.
Whole fillet of beef with horseradish and herb sauce
Perfect hot or cold for a very special occasion. To serve cold, roast up to two days ahead and leave to cool. It can be carved up to five hours ahead. Reassemble the slices and then wrap them in clingfilm until it is time to serve – that way the meat will still be beautifully pink. If you don’t, the surface of the meat will turn grey half an hour or so after being exposed to the air.
SERVES 6-8
Ingredients
1.1kg (2½ lb) centre cut fillet of beef from the thick end
salt and freshly ground black pepper
1-2 tbsp oil a good knob of butter
HORSERADISH AND HERB SAUCE
1 x 200ml tub crème fraîche
3 good tbsp strong horseradish sauce
2 tbsp light mayonnaise
2 tsp Dijon mustard
2 tbsp chopped fresh dill
3 tbsp chopped fresh parsley
2 tbsp lemon juice
Method
1 Preheat the oven to 220C/fan 200C/gas 7.
2 Season the beef with salt and pepper and rub the oil over the meat.
3 Place a frying pan over a high heat until very hot and then brown the beef quickly on all sides. Transfer the fillet to a large roasting tin, spread with a little butter and roast in the preheated oven for 20 minutes for medium rare (8 minutes per 450g/1lb). Remove from the oven to rest for about 10 minutes.
4 To make the sauce, mix all the ingredients together in a bowl, adding as much or as little horseradish to taste, and season with salt and pepper.
5 Carve the meat into thin slices and serve the hot fillet with the cold sauce.
TO PREPARE AHEAD To serve hot, brown up to a day ahead and roast as detailed to serve. Not suitable for freezing. The horseradish and herb sauce can be made up to 3 days ahead.
TO COOK IN THE AGA Roast on the second set of runners in the roasting oven for 25 minutes.
Smoked haddock and mushroom pie
A perfect Sunday lunch for all the family. The raw fish cooks in the hot sauce, so there’s no need to cook it ahead.
SERVES 6
Ingredients
750g (1lb 10oz) potatoes, peeled weight
a little hot milk a knob of butter
50g (2oz) mature Cheddar cheese, grated
FILLING
6 large eggs
75g (3oz) butter, plus an extra knob
500g (1lb 2oz) chestnut mushrooms, thickly sliced
50g (2oz) flour
600ml (1 pint) hot milk
150ml (¼ pint) double cream
2 tsp Dijon mustard
750g (1lb 10oz) skinned smoked haddock, cut into large pieces
salt and freshly ground black pepper
Method
1 Preheat the oven to 200C/fan 180C/ gas 6. You will need a 2.4 litre (4 pint) ovenproof dish.
2 Slice the potatoes into even pieces, tip them into a saucepan and cover with water and a little salt. Bring to the boil and, once boiling, cook for 15-20 minutes, or until tender. Drain and mash the potatoes until smooth with the milk and butter and season with black pepper.
3 Meanwhile, put the eggs in a saucepan, cover with cold water, bring to the boil and cook for 10 minutes. Drain and refresh in cold water. Peel and slice each egg into quarters.
4 To make the filling, heat the knob of butter in a deep, wide-based saucepan. Add the mushrooms and fry over a high heat for a couple of minutes. Remove with a slotted spoon.
5 Add the remaining butter to the same unwashed saucepan, tip in the flour, whisk to a roux and cook for a few moments. Gradually add the milk, whisking all the time. Once boiling and smooth, stir in the cream and mustard. Return the mushrooms to the pan, remove from the heat and add the haddock and eggs. Season with salt and pepper and stir until combined. Spoon into the ovenproof dish and spread evenly. Level the top and cool until firm.
6 Spoon over the mash and level the top again. Sprinkle with the cheese. Bake in the preheated oven for about 30-35 minutes until golden and cooked through.
TO PREPARE AHEAD Can be assembled completely up to 8 hours ahead. Cook to serve. Not suitable for freezing.
TO COOK IN THE AGA Bake on the second set of runners in the roasting oven for about 30 minutes.
Honey spiced pork casserole
This is a pork casserole with an intense flavour of spices and natural sweetness. If you are allergic to nuts just omit them.
SERVES 6
Ingredients
100g (4oz) ready-to-eat dried apricots
600ml (1 pint) good chicken or beef stock
2 cloves garlic
3 tbsp oil
750g (1lb 10oz) pork shoulder, cut into 2.5cm (1in) cubes
2 tbsp runny honey
1 large onion, coarsely sliced
1 medium leek, coarsely sliced
2 small sticks celery, coarsely sliced
1 tsp cumin powder
1 tsp mixed spice
2 tsp ginger powder
50g (2oz) pistachio nuts, shelled
salt and freshly ground black pepper
1 tbsp chopped fresh coriander or parsley (optional)
Method
1 Preheat the oven to 160C/fan 140C/gas 3.
2 Measure the apricots into a heatproof bowl. Heat the stock until just boiling and pour over the apricots. Set aside for about 30 minutes to plump up.
3 Place the apricots and half the stock (reserve the remainder) in a processor. Add the garlic and whiz until smooth. Tip into a bowl.
4 Heat 1 tablespoon of the oil in a large flameproof casserole and add the pork. Pour over the honey and fry over a high heat until golden brown all over (you may need to do this in batches). Remove the pork and set aside.
5 Add the remaining oil, the onion, leek and celery and fry for a few minutes over a high heat. Sprinkle in the cumin, mixed spice and ginger and fry again. Add the apricot purée, reserved stock and the nuts. Season with salt and pepper, return the pork to the pan and bring up to the boil.
6 Cover with a lid and transfer to the preheated oven or simmer on the hob for about 1½-2 hours, or until tender.
7 Check the seasoning and garnish with coriander or parsley, if using, and serve immediately with rice or mash and a green vegetable.
TO PREPARE AHEAD Can be made up to 2 days ahead. 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 or until tender.
Sticky toffee pudding with ginger
This is lovely and rich and just right for a special occasion – leave the ginger out if it is not your thing. This will make a generous amount of sauce, which is very useful for serving separately.
SERVES 6-8
Ingredients
PUDDING
75g (3oz) soft butter
150g (5½ oz) light muscovado sugar
2 large eggs
175g (6oz) self-raising flour
1 tsp bicarbonate of soda
2 tbsp black treacle
1 tsp vanilla extract
125ml (4fl oz) milk
5 bulbs of stem ginger in syrup, drained and finely chopped
SAUCE
110g (4½ oz) soft butter
250g (9oz) light muscovado sugar
400ml (14fl oz) double cream
½ tsp vanilla extract
Method
1 Preheat the oven to 180C/ fan 160C/gas 4 and lightly grease a 2 litre (3½ pint) shallow ovenproof dish.
2 First, make the pudding. Measure the butter and sugar into a mixing bowl. Whisk using an electric hand whisk until light and creamy. Add the other ingredients and whisk again until a smooth, thick batter forms.
3 Pour into the prepared dish and bake in the preheated oven for 50-55 minutes until well risen and coming away from the sides of the dish and springy to the touch.
4 To make the sauce, measure all the ingredients into a saucepan. Gently heat until the butter has melted and then boil for a couple of minutes, stirring all the time.
5 Pour half the sauce over the pudding in its dish and serve warm with extra sauce and cream.
TO PREPARE AHEAD The pudding can be made up to a day ahead. The sauce can be made up to 3 days ahead. Both freeze well.
TO COOK IN THE AGA Bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners for 45 minutes.
PUDS WE LIKE My husband Paul’s eyes always light up when it’s Sunday lunch – it means the young or friends are coming and there’s bound to be a pudding! Puddings are out for us in the week but Sunday lunch wouldn’t be the same without one, so I’ve included in the book a large number of cold desserts and hot puddings to choose from.
Quick orange and plum crumble
You can also use frozen plums for this – in which case defrost them until you can just cut them in half. Remove the stones, tip the plums into a bowl, add the sugar and orange rind and juice and continue. If you leave them to completely defrost they will lose their colour. You will need to cook the crumble a bit longer because it will take a little longer to brown.
SERVES 6
Ingredients
900g (2lb) fresh plums, halved and stoned
finely grated rind of 1 orange
1 tbsp orange juice
175g (6oz) granulated sugar
CRUMBLE
175g (6oz) plain flour
75g (3oz) butter, cubed
50g (2oz) Demerara sugar
Method
1 Preheat the oven to 200C/fan 180C/ gas 6. You will need a 1.7 litre-2 litre (3 pint-3½ pint) shallow ovenproof dish.
2 Put the raw plums, orange rind and juice and granulated sugar in the dish and toss together.
3 Measure the flour and butter into a processor and whiz until it looks like breadcrumbs. Tip into a bowl, stir in the Demerara sugar and sprinkle on top of the plums. Level the top.
4 Bake in the preheated oven for 30-40 minutes, or until pale golden brown on top and bubbling around the edges. Serve hot with cream.
VARIATIONS
Apple crumble
900g (2lb) Bramley apples, peeled weight (windfalls will do)
Apple and mulberry or blackberry
600g (1lb 5oz) Bramley apples, peeled weight 300g (10oz) mulberries or blackberries
TO PREPARE AHEAD Both parts can be made up to a day ahead and assembled up to 4 hours ahead. Freezes well assembled but uncooked.
TO COOK IN THE AGA Bake on the second set of runners in the roasting oven for about 35 minutes.
Higgledy piggledy pie
An apple and blackberry pie with a difference. Made in an open, shallow dish, the rough pastry topping rests on the fruit and makes them look like little mounds.
SERVES 6-8
Ingredients
900g (2lb) Bramley apples, peeled and thickly sliced
450g (1lb) fresh or frozen blackberries
175g (6oz) caster sugar
5 level tbsp cornflour
PASTRY
175g (6oz) plain flour
2 level tbsp icing sugar
100g (4oz) cold butter
1 large egg, beaten
a little milk and Demerara sugar, to glaze
Method
1 Preheat the oven to 200C/fan 180C/gas 6. You will need a 28cm (11in) open, shallow ovenproof dish.
2 Measure the apples, blackberries, sugar and cornflour into a bowl and mix together until all the fruit is coated in the cornflour and sugar. Spoon into the dish – the fruit should be piled high.
3 To make the pastry, measure the flour, icing sugar and butter into a processor and whiz until it looks like breadcrumbs. Add the egg and whiz again until a ball is formed.
4 Roll the pastry on a floured work surface into a circle a few centimetres bigger than the dish you are using. Sit the pastry loosely on top of the fruits so it moulds itself over the top. Brush with a little milk and sprinkle with Demerara sugar.
5 Bake in the preheated oven for 35-45 minutes, or until golden and bubbling around the edges.
6 Serve hot with cream.
TO PREPARE AHEAD Can be made a day ahead and reheated in a hot oven for about 15 minutes. Freezes well cooked or uncooked for up to 3 months.
TO COOK IN THE AGA Bake on the second set of runners in the roasting oven for about 30-35 minutes.
Wicked chocolate squares with ganache sauce
These are simply to die for.
MAKES 30 SQUARES
Ingredients
300g (10oz) butter, cubed
300g (10oz) Bournville chocolate, broken into pieces
300g (10oz) light muscovado sugar
4 large eggs
100g (4oz) self-raising flour
GANACHE SAUCE
150g (5½ oz) Bournville chocolate, broken into pieces
200ml (⅓ pint) pouring double cream
Method
1 Preheat the oven to 190C/fan 170C/ gas 5. Grease and line a traybake tin or a small roasting tin about 30cm x 23cm (12in x 9in) with foil or parchment paper.
2 Measure the butter and chocolate into a bowl. Place over a pan of simmering water and gently melt together until smooth. Set aside.
3 Whisk together the sugar and eggs until blended. Pour in the melted butter and chocolate mixture and stir until smooth. Sieve in the flour and mix well. Pour into the lined tin.
4 Bake in the preheated oven for 40-45 minutes until a light crust has formed on the top and the middle is set.
5 Meanwhile, to make the ganache sauce, measure the chocolate and cream into a bowl, sit it over a pan of gently simmering water and stir until melted.
6 Cut the cake into squares and pour the ganache sauce over the top to serve.
TO PREPARE AHEAD Can be made a day ahead. Sauce can be made up to 2 days ahead. Both freeze well cooked for up to 3 months.
TO COOK IN THE AGA Bake on the grid shelf on the floor of the roasting oven with the cold sheet on the second set of runners for about 20 minutes. Transfer the now hot cold sheet into the simmering oven and sit the cake on top and bake for a further 20 minutes.
Mascarpone orange ice cream
A very grown-up ice cream with Cointreau, this is exceedingly easy and foolproof. If you haven’t any Cointreau, use another orange liqueur or brandy.
SERVES 6
Ingredients
4 large eggs, separated
100g (4oz) caster sugar
1 x 250g tub mascarpone, at room temperature
150ml (¼ pint) double cream, lightly whipped
4 tbsp Cointreau
finely grated zest of 2 oranges
4 oranges
Method
1 Measure the egg whites into a large clean bowl and whisk with an electric hand whisk until stiff. Add the caster sugar a teaspoon at a time, still whisking on maximum speed, until stiff and shiny.
2 Spoon the mascarpone into a mixing bowl and beat with a wooden spoon until soft. Fold in the double cream, Cointreau and orange zest. Stir in the egg yolks and mix until smooth. Carefully fold in the egg whites.
3 Spoon into a plastic container and freeze for a minimum of 12 hours. Segment the oranges or, if you are in a hurry, just peel and slice them.
4 Serve scoopfuls of the ice cream with a few orange segments (or Madeira-soaked apricots, from the book, as in the picture), if liked.
TO PREPARE AHEAD Freezes for up to 3 months.
Perfect roast potatoes
The choice of which type of potato you use is important as the floury sort make the fluffier roast potatoes. Goose or duck fat is best but you could use 100ml (3½ fl oz) sunflower oil, if preferred.
SERVES 6-8
Ingredients
1.5kg (3lb) King Edward or Maris Piper potatoes
salt
100g (4oz) goose or duck fat
Method
1 Preheat the oven to 200C/ fan 180C/gas 6.
2 Peel the potatoes and cut into even-sized pieces. Transfer to a large pan and cover with salted water. Bring to the boil quickly with the lid on, remove the lid and boil rapidly for 5 minutes. Drain well in a colander. Return the potatoes to the empty pan, replace the lid and shake the pan to rough up the edges. Season with salt.
3 Heat the fat in a large roasting tin in the preheated oven for about 3 minutes. Remove the tray from the oven and carefully spoon the potatoes into the fat and roll them around so they are coated in the hot fat. Try to space the potatoes out so they are in a single layer and not touching each other.
4 Roast in the preheated oven for about 45-50 minutes (for potatoes that are about 5cm/2in – if they are 8cm/3¼ in, cook for 1-1¼ hours), turning every 15 minutes until golden and crisp.
5 Drain on kitchen paper and serve immediately. Do not cover or they will go soggy.
TO PREPARE AHEAD Never try to keep roast potatoes hot in a low oven: it is better to take them out of the oven when just perfect and put them to one side. Then, just before serving, re-roast in a very hot oven for about 10 minutes to crisp, turning halfway through. You can use this method and cook the potatoes up to 8 hours ahead and reheat to crisp and serve. They can be frozen but we are not keen!
TO COOK IN THE AGA Roast on the floor of the roasting oven for about 45 minutes, according to the size, turning from time to time. Roast on the floor of the roasting oven for about 45 minutes, according to the size, turning from time to time.
Extracted from Family Sunday Lunches by Mary Berry
Photographs Georgia Glynn Smith
GET 25 PER CENT OFF MARY’S NEW BOOK
Today’s recipes are from Family Sunday Lunches by Mary Berry, to be published by Headline on Thursday, 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 pre-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.
COMING NEXT WEEK MORE FABULOUS RECIPES FROM MARY…
