Mary Berry - Classic: Delicious, no-fuss recipes from Mary’s new BBC series

About the Book

These are my wonderful classics timeless ideas to tempt family and friends, simple British dishes inspired by the seasons and delicious favourites that deserve to be back on the kitchen table. With my tips and techniques for quick, easy and foolproof cooking, in Classic Ill show you how to make the very best food in my own special, no-fuss way.

About the Author

Mary Berry is the nations favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berrys Absolute Favourites, Mary Berry At Home and Mary Berrys Baking Bible. She was the much-loved judge on the BBCs The Great British Bake Off and has been teaching the nation to cook for over four decades.

Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young.

In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queens Birthday Honours list.

Contents

Introduction

The recipes in this new collection lie at the very heart of my cooking. They are my essential dishes those that will always be in my repertoire. With their winning combination of delicious ingredients, its a pleasure to cook and serve them as I know they will always go down well, guaranteed to put a smile on the faces of family and friends.

FOR ME ingredients are the star of the show and a classic dish is one that shows them off to their best advantage, with the maximum flavour and minimum of fuss. Simplicity is the key, reflected in our own national cuisine age-old dishes that have been handed down through the generations. Think of a simple roast bursting with glorious flavour, accompanied by a delicious array of fresh vegetables; stews and casseroles that become meltingly tender after long, slow cooking in the oven; or a seasonal fruit-based pudding like a tart or fool. The green and fertile farmlands of the British Isles are the perfect environment for producing high-quality vegetables and meat a source of inspiration for many of the recipes in this book, such as the , not to mention the sustaining soups and other vegetable-based dishes included here.

My husband Paul and I grow much of what we eat and so Im always using fresh produce from the garden whatever is in season. If there is a glut of fruit, then a classic crumble immediately comes to mind. Ive included a , both ideal for entertaining as they can be made ahead and kept in the fridge until needed the next day.

Fruit goes beautifully with meat too, of course, giving a lovely sharp but sweet contrast in an otherwise savoury dish. It works particularly well with game, I find, such as in the , with apple slices fried in butter and added to the pot just before serving.

Today there seem to be so many different ingredients to choose from, new foods from every corner of the globe, that its easy to forget that our national dishes have always been influenced by the cuisine of other countries. Many of our modern British classics, some of which have been around for decades, originate in other parts of the world. Lasagne, which Ive included very popular with my family too, particularly with Paul, who lived in Malaysia for a time in his youth.

Over the years that Ive been cooking, so many recipes have come and gone, and its wonderful to see a few neglected classics making a comeback. , invented back in the 1970s and now very much a classic of our time.

For chocoholics, there are meltingly delicious brownies all guaranteed to please.

While many of the dishes here are made with a timeless combination of ingredients that simply cant be improved upon, other recipes have been given a little twist. The with passion fruit added to the lemon curd for a variation on a very classic theme.

Other classics have been updated a little to suit modern life and tastes, and to make them fuss-free. See ).

Included here are a few dishes that may be more familiar as something you would eat out, such as the ).

While some of the recipes here may seem a little daunting at first glance, Ive tried to give as much guidance as possible both in the method and in any tips. At the end of every recipe youll find at least one tip, and Ive also including cooking and chilling times to give you an idea of how long a dish is likely to take. Making ones life easier by preparing as much as one can in advance has been a long-time mantra of mine. Youll find that many elements of even the most time-consuming dishes can be made ahead and stored in the fridge or freezer. The is perfect for the busy Christmas period as it can be made up to a month ahead and simply brought out with a flourish to serve to family and friends.

In every chapter of the book, Ive tried to include something for everyone and to suit every occasion, from canaps and light lunches to comforting family meals and impressive dishes to wow your guests. Ive so enjoyed putting them together, becoming reacquainted with old favourites from the past and discovering ways of rejuvenating them for a new generation. I do hope youll enjoy them too, and add them to your repertoire maybe even start building up your own classic collection.

Mary Berry

Recipe List

Olive Flatbreads with Hummus

SERVES 8 / PROVING TIME: 12 hours / COOK TIME: 2025 minutes

This is a sociable starter and a real classic of our time, especially lovely with the olives running through and the rosemary topping. The vacuum-packed olives are soft and delicious, better than the pitted olives in brine in a jar. The addition of yoghurt to the hummus makes it particularly light and creamy, with a pleasant sharpness. Very more-ish!

500g (1lb 2oz) strong white flour, plus extra for dusting

1 x 7g packet of fast-action dried yeast

4 tbsp olive oil, plus extra for greasing

350ml (12fl oz) warm water

75g (2oz) pitted black olives, roughly chopped

Salt and freshly ground black pepper

For the topping

1 garlic clove, crushed

34 tbsp olive oil

6 sprigs of rosemary

Sea salt flakes

For the hummus

1 x 400g tin of chickpeas, drained and rinsed