Mary Berry - Mary Berrys Family Sunday Lunches

My first book on Sunday lunches was published in 1982 and, then, they were a very traditional affair usually just roasts and a traditional pudding. 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.

In 2011, when I was asked to revise the original book, I found it needed more than an update. I decided Id like to start from scratch and use the recipes I make for my own family and friends as a kick-off point. Nearly all of these recipes are far simpler to make and far quicker to assemble than their older counterparts, and yet they still bring wonderful results. More and more of us have electric mixers, blenders and processors, which cut out a lot of the hard work, and 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.

So much has changed in the last 35 years not only have Sundays become less formal but we have a far greater choice of ingredients. All those years ago, the vegetable selection was quite limited you didnt grow or find fennel and butternut squash, they were almost unknown. We have become much more adventurous with our herbs, too no need to use dried as fresh are readily available and far better; and what a choice there is now in the dairy department from crme frache to mascarpone, ricotta and feta. All these new ingredients have transformed our recipes, making old favourites into new favourites and giving Sunday lunch classics a real twist. Nowadays, it is easy enough to buy most of the sauce accompaniments in the shop but we always try to make our own the recipes really are so quick to do and taste better.