That’s right, my debut cookbook launched April 2022! Cook It, Eat It, Live It is a vibrant and varied collection of personal recipes straight from my own dinner table, to guarantee no more boring dinners. Put the potatoes into a large pan and cover with cold water. Bring to the boil, add salt, and simmer for 15–20 minutes or until tender. Drain well. Put the butter and milk in the pan and warm through over a low heat. Remove from the heat, return the potatoes to the pan, and mash with the milk and butter, then whisk until smooth (see below, Smooth, creamy mash). Season, then stir in the cheese. Break the chocolate into pieces and place in a heatproof bowl set over a pan of gently simmering water. The base of the bowl must not touch the water. Leave until just melted, then remove from the heat, stir, and leave the chocolate to cool slightly. (See below, Make a light cake, step 1).

Mary Berry's Christmas Collection: Over 100 Fabulous Recipes and Tips for a Hassle-Free Festive Season Remove the beef from the fridge about an hour before cooking to let it come up to room temperature. Once cooked, rest in a warm place,covered with foil,before carving. This will give time for it to relax and ensuresthe most tender, delicious results. Make the icing: put the icing sugar in a bowl, then mix in the cream and enough Baileys Irish Cream liqueur to give a smooth consistency. Drizzle the icing over the top of the roulade, or pipe it using the small piping bag.

Gently turn the cake out onto a large sheet of baking parchment that has been lightly dusted with icing sugar. Carefully loosen the parchment that surrounds the cake and peel it off, making sure you don’t take the cake with it. Mary's "Rules of the kitchen" give tips and advice on how to organise your space and plan your cooking for the best results, elevating classic recipes to new heights of taste, plus vegetable cooking techniques are broken down so you can master the technique, from steaming to roasting and grilling, so you get your vegetables spot on. With Mary Berry Cooks the Perfect you'll be able to prepare a host of gorgeous recipes for family and friends to absolute perfection. If you’ve got a decent tomato soup recipe in your cooking arsenal then you are sorted for an easy and light mid-week meal. When you’re tired after work, a lovely bowl of rich tomato soup with buttery rustic bread is one of life’s true simple pleasures. Imagine Mary is in your kitchen with you, saying "watch out for this bit" or "keep an eye on that", while also sharing many of the techniques that she honed over the years.

The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better. Mary Berry (CBE), beloved cook, star of the Great British Bake Off and the mother-in-law-we-wish-we-had. She has captured the nation’s hearts and stomachs. Her non-fussy style and cheeky sense of humour have made her a firm family favourite. In one of her 75 cookbooks, she teaches us how to make ‘The Perfect…’ everything. Here we’ve got her perfect kedgeree recipe:Mary Berry's Christmas Collection: Over 100 Fabulous Recipes and Tips for a Trouble-free Festive Season The Mary Berry recipe calls for the tomatoes to be passed through a seive. This will give you that clean and classic ultra smooth soup, but it also creates an awful lot of food waste. I prefer to keep all of the tomato and goodness. I also love a soup with a little texture to it.

The Mary Berry tomato soup recipe calls for sieving the tomatoes to ensure a smooth texture. In addition to a few ingredient tweaks I have also chosen to skip this step from my own roasted tomato soup to avoid food wastage, and to keep things easy. Blending the soup removes all lumps if desired. Ingredients The Great British Bake Off - Perfect Cakes & Bakes to Make at Home: Over 100 Recipes from Simple to Showstopping Bakes and CakesMary Berry's Christmas Collection: Over 100 of My Fabulous Recipes and Tips for a Hassle-Free Festive Season Leave the roulade cake to cool completely before you tip it out of the tin. Run a small palette knife around the inside of the baking parchment in the tin to loosen the cake, so you can turn it out easily without it breaking. When cooking simple dishes, their success hangs on the ingredients being great. Tomato soup with fresh tomatoes is a must, and vine ripened tomatoes are ideal; they are so much sweeter and flavoursome. Lightly dust a large piece of baking parchment with icing sugar. Turn the cake out onto the parchment and carefully peel off the lining paper. Spread the surface of the cake with the whipped cream, leaving a bare rim of about 2cm (3⁄4in) all the way around the edges. With one of the short ends near you, make a score mark 2cm (3⁄4in) in from this edge, being careful not to cut right through. Starting at this point, tightly roll up the roulade. Transfer the roulade to a serving platter or board. (See below, Roll a neat roulade.) Spoon the cheesy, seasoned mash over the cooled vegetable and lentil layer. Spread it evenly over the surface, making patterns like furrows with a round-bladed knife to create an attractive, textured effect.

You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life. Serve your roasted tomato soup in bowls, and dress with a drizzle of double cream and a twist of pepper. Roast potatoes will be crisper and fluff up more easily if they’re par-boiled before roasting. Once the water comes to the boil, time them to simmer for just 5 minutes, or they will overcook and lose their shape. They should still be firm in the middle. Immediately tip the potatoes into a colander to drain, then return them to the pan and gently shake over a very low heat for about 1 minute. This will dry them off and create rough edges that will later go crispy. Mary Berry's Baking Bible: Revised and Updated: Fully updated with over 250 new and classic recipesIf you’re cooking for fewer people this Christmas or you fancy a roast that isn’t theusual turkey, roast beef is a wonderful, festive alternative. Served up with Yorkshire puds, a lovely rich gravy, crisp roasties and horseradish sauce, is there really anything better? Here are some top tips and recipes from the likes of Mary Berry, Jamie Oliver and Hawksmoor restaurant. Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Lightly grease a large roasting tin with butter. Make the tarragon butter: put the butter in a small bowl with the garlic and chopped tarragon and beat together with a small wooden spoon. Season with salt and pepper. Increase the oven temperature to 220ºC (fan 200ºC/425ºF/Gas 7). Transfer the potatoes to a small roasting tin and pour over all but 1 tablespoon of the top layer of fat from the large roasting tin, leaving all the juices and the onion behind in the large tin. Baste the potatoes with the fat, so they are coated all over, then return them to the oven to roast for about 10 minutes to get really crisp. (See below: Make crispy roast potatoes, step 3.)