Mary Berry - Cooking with Mary Berry

I use a limited number of ingredients per recipe, and avoid complicated ones. I dont want to send you out searching for a specialty spice that will then gather dust in your pantry and never be used again. The ingredients I use can be found without difficulty, and they are ones that you are likely to choose time and time again. I always break up the method into stages and then number the stages. This is so helpful. If you are interrupted halfway through cookingperhaps the front doorbell ringsits easy to remember where you have reached in the recipe.

And if there are any slightly tricky stages, we demonstrate them with a step-by-step. All the recipes that go in my cookbooks are well tried and tested. In my kitchen at home (which is a cozy family kitchen), my small team and I test and taste, and test and taste, and test and taste until we have an easy method that gives wonderful results. Im not averse to a little cheating. If a recipe calls for dough and I can buy good quality dough, I will. One thing I do not cheat on, though, is herbs.

I always use fresh herbs now. They taste completely different than dried herbs, which are more sharp and piquant. Something I love about judging the Great Holiday Baking Show is that the guests often bake specialties from their own regions. In this book, among the everyday favorites, you will find some recipes that may be less familiar. These are the specialties of my own region, England. The Bath buns are from the city where I grew up.

Do try them!

Bath buns

Egg Know-how Eggs are one of the most useful tools in a cooks repertoire. They can be cooked in many delicious ways, from simple boiling and poaching to omelets and souffls. Whichever type of egg you buy (hens, ducks, quails), choose the ones with the longest use-by date, and make sure none are cracked. Separating eggs For best results, take eggs straight from the fridge so they are well chilled.

Holding an egg over a bowl, break open the shell. Carefully transfer the yolk from one half shell to the other, letting the egg white run into the bowl.

Repeat several times.

Put the yolk in another bowl. Remove any yolk from the white with the tip of a spoon (the white will not whisk if there is any trace of yolk). Cooking eggs Frying Fresh eggs are essential for successful frying because they keep their shape during cooking. Fry the eggs in your favorite oil, adding a pat of butter for extra flavor if you like.

Heat a thin layer of oil in a nonstick frying pan.

When the oil is very hot and starting to sizzle, slip in an egg and cook over medium heat.

Spoon the oil over once or twice to give a white top. Remove and serve, or turn over and cook for a few seconds, to set the yolk a little more. Scrambling Scrambled eggs can be served plain, or flavored with herbs, cheese, ham, or smoked salmon. Allow 2 eggs per person.

Lightly beat the eggs with salt and pepper to taste and a little milk, if you like.

Melt a pat of butter in a pan. Add the eggs.

Cook over medium heat, stirring constantly with a wooden spatula or spoon, until almost setthey will continue to cook after they have been removed from the heat. Serve at once. Poaching The classic method for poaching eggs is in a pan of simmering water.

Bring a wide pan of water to a boil.

Bring a wide pan of water to a boil.

Lower the heat so that the water is simmering, and slide in an egg. Swirl the water around the egg to give it a neat shape. Simmer for 34 minutes until the egg is cooked to your taste.

Lift out the egg with a slotted spoon and drain briefly on paper towels. To keep them warm, or to reheat them if they have been prepared ahead, immerse them in a bowl of hot water (they will take 1 minute to reheat). Making crpes The quantities given here will make enough batter for about 12 thin crpes, using a 78in (1820cm) pan.

Do not worry if the first crpe or two is a failure: it acts as a test for the consistency of the batter and the heat of the pan.

Sift 1 cup all-purpose flour into a bowl and make a well in the middle. Whisk together 1 large egg, 1 large egg yolk, and a little milk taken from 1 cups, then pour into the well. Whisk with a little of the flour.

Gradually whisk in half of the remaining milk, drawing in the rest of the flour a little at a time, to make a smooth batter. Stir in the remaining milk.