There’s no taste like home! Mary Berry’s brilliant new book Simple Comforts is a collection of all the delicious comfort food recipes you could wish for.
Quick to prepare, this is a perfect dish to serve as a starter, light lunch or as part of a summer buffet. Choose fat, deep portabella mushrooms rather than thin ones, as the fat ones stand prouder.
This blend of spices and yoghurt results in kebabs that are full of flavour. Pork fillet is the most tender of cuts and only needs a short cooking time, so is perfect for kebabs. If you have new wooden skewers, soak them in water before using, then leave them to dry. This will prevent them from burning if you’re cooking on a barbecue.
A pithivier is a round pie, usually made by baking two discs of puff pastry with a filling enclosed between them. The pie should be slightly domed and is traditionally decorated with spiral lines drawn from the centre outwards with the point of a knife and with scalloping on the edge. We buy puff pastry for this rather than making it, which is a cheat but quicker!
Comforting memories create comforting food. Our son Thomas loves fishing and one of the very first fish he caught, when he was about ten years old, was a sea trout. He was so very proud and we cooked the fish fresh from the sea. This also works well with sea bass.
A hearty family stew, this is full of flavour and perfect for feeding a crowd. If an extra person turns up unexpectedly, just add another can of drained beans!
Sausages are one of the most comforting meals – choose your favourites for this recipe. This one-pot stew is a complete main course, with a green vegetable if you like, and will keep all the family happy.
We often have friends round for a midweek supper and this chicken fricassee is a perfect dish to make ahead. We like chicken thighs, skinned but left on the bone for full flavour, but you could also use skinned chicken breasts. These only need to cook for 30 minutes.
The sweet smoked paprika gives these firecracker chicken drumsticks a lovely woody taste.
Simple to make, this delicious lemon posset tart is set in the fridge, not baked. It is quite deep, so it’s best made in a loose-bottomed sandwich tin, as for a Victoria sponge.
Bakewell is often a round tart, but it is just as easy to make as fingers.
Bread and butter pudding has been around forever and there have been many different variations over the years. Recipes often include spice, but I have added a lovely nutty glaze instead. It’s best to use a wide dish rather than a deep one.
Indulgent and delicious with a classic combination of flavours.
Simple to make but with three tiers and luxurious filling, this passion fruit lemon cake is impressive. You can buy passion fruit curd, but it can be hard to find, so I’ve used lemon curd. Choose purple bobbly passion fruit, as they are ripe and have more pulp than the smooth, pale ones. Drizzling the passion fruit over the cream, rather than mixing it in, gives a more intense flavour.
An impressive special-occasion cake – not one for everyday.
When you feel in need of a comfort pudding this brioche frangipane apple pudding fits the bill. It’s perfect for Sunday lunch, served warm with ice cream, custard, cream or crème fraîche.
Perfect for a celebration, this is a decadent dessert cake – one to be eaten with a fork! Like a roulade, it contains no flour, which means it is a rich close-textured sponge – so expect it to dip a little when it comes out of the oven.
Now buy the book with £14 off
Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk