Lucy Young - Mary Berry at Home

Welcome to this new and updated edition of At Home! This recipe collection is full of my favourite recipes dishes I return to time and time again. There are dishes here that have come about because of a particular occasion, like Flying Fish Pt (see ). Ive adapted and revised the recipes over the years but theyve stood the test of time.

This book contains all the changes Ive made to the original At Home recipes, plus 60 brand-new recipes. My aim, and that of Lucy Young, my assistant for some 23 years now and my closest friend, is that you will find inspiration and help in this book, whenever you need it and for whatever occasion.

My cooking is divided into two kinds cooking for family and cooking for guests. For the majority of the time, I cook dishes I know my family love, accompanied by lots of vegetables and fruit. These are often quick dishes or make-ahead recipes and we enjoy the leftovers the next day. I try to keep family cooking balanced, without lots of fat but still include all the foods we love.

When cooking for guests, similar principles must apply you should always cook what people enjoy, but a little more planning is helpful! The secret of entertaining for me is being able to enjoy the company of your guests, as most of the time I have prepared the majority of the meal ahead. But even for more formal occasions, with some forward planning and sensible menu selections, you can still be part of the fun, even while the food is cooking.

To help with both kinds of occasions, Lucy and I have tried to make the book as easy to use as possible.

The first part of the book is divided into courses first courses, mains, sides and hot and cold puddings. Then within each of these chapters, there are first simple ideas, which could work well for weeknights or relaxed entertaining, followed by more intricate dishes, which take a little more time, but are my staples for dinner parties and special occasions. Most of the recipes can be easily halved or doubled to suit, but in Chapter 2 there is a section specifically for feeding crowds as well.

Cooking for large numbers (we define this as 8 people or more) is a little different to everyday cooking and, to reduce stress levels, I find one-pot and make-ahead meals the best solution. Its always good to remember that cooking for others doesnt mean pulling out all the stops and cooking the most exotic ingredients you can buy or rushing out to find a new recipe to wow. Cooking doesnt have to be adventurous, but it should always be delicious! The recipes I have included here for large parties have this covered.

Weve tried to make Chapter 3 lots of side dishes as useful as possible by suggesting other dishes in the book that they would work well with. But our suggestions are by no means exhaustive, so please do mix and match as you please.

In Chapter 4 there are cold desserts and hot puddings as well as some crowd-pleasing big desserts that will again feed 8 people or more. I find Canterbury Tart (see ) meringues always look impressive but are so simple to make.

With main meals covered, Chapters 5 and 6 are for the occasions in between morning coffee, afternoon tea and evening drinks. Turn to Chapter 5 for some of my foolproof bakes, including Buttermilk Sultana Scones and Proper Sandwiches (see ).

And then Chapter 6 contains my favourite canaps and drinks for parties. Many of these can be made well in advance along with the drinks, so you can enjoy your time with your guests.

When I first sat down to write At Home , over 15 years ago, I wanted to provide home cooks with delicious, Cordon Bleu standard recipes made easily. I wanted to cut out all the long processes to provide simple food for busy families, using fresh ingredients rather than packets and convenience foods.

Back then, I noted the change in cooking fashions stir-fries were becoming increasingly popular and ingredients such as crme frache and yoghurt were more readily available in half-fat versions! I remember when a whole roasted chicken was a special Sunday treat and if you wanted chicken pieces, youd have to joint the chicken yourself. Game is also now much more readily available in butchers and large supermarkets.

Times have, fortunately, continued to change and our diets are so varied now. The range of ingredients sold in supermarkets is extraordinary homecooking has never been easier. All you need is a stock of tried-and-tested, reliable recipes.

So Lucy and I have tried to make this book as helpful as possible every recipe includes prepare ahead and freezing instructions, and for Aga users (like us) we explain how you can cook every recipe, too. Ive included some tips that I find useful throughout. And at the back of the book, you will find some extra information on freezing, using your store cupboard and menu planning among other things, which I hope will help you make the most of your kitchen and time. There are also some homemade stock recipes to try.

When you need inspiration, I hope you will turn to this book. I also hope these recipes will become your familys favourites, as they have been with my children and now my grandchildren.

MARY BERRY

Conversion Tables

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Conversions are approximate and have been rounded up or down. Follow one set of measurements only do not mix metric and imperial.

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Cooks Notes

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Use this book as a working manual if you want to add, for example, more basil than I suggest, or try a different kind of cheese or fish, please do so and make a note for next time. By doing this, your cookery book becomes a reliable friend.

The recipes are in both metric and imperial measures pick one or the other and never mix the two.

For fan ovens, as a general rule, reduce the temperature by 20 degrees. The recipes have all been tested in my oven but all ovens vary. You might find you need to cook a cake or dish for more or less time than I do. Make a note for the next time. Oven thermometers are useful for getting the correct oven temperature.