Simply scrummy, Mary! From one-pot wonders to sensational stir-fries and simple fuss-free bakes… easy family dishes from Mary Berry’s mouthwatering new book

FAST-ROAST ROSEMARY LEG OF LAMB 

If you are very keen on mint sauce, add a little to the gravy just before serving.

Serves 6

• Oil, for greasing
• About 2kg (4lb 8oz) leg of lamb, bone in
• 2 garlic cloves, sliced into slivers
• 2 sprigs of rosemary
• 3 onions, each cut into 8 wedges
• 3 red peppers, deseeded and chopped into large pieces
• 3 bay leaves
• 150ml (¼pt) red wine
• 300ml (½pt) good beef or chicken stock
• 1tbsp plain flour
• 1tsp sun-dried tomato paste
• 1tbsp redcurrant jelly

Preheat the oven to 200°C/ fan 180°C/gas 6. You will need a large, deep roasting tin with a rack.

Rub a little oil over the lamb, then season with sea salt and freshly ground black pepper. 

Make deepish holes in the meat with a small knife with a pointed blade and insert the garlic slivers into the holes. Place a few rosemary needles in each hole, too.

Arrange the lamb, onions and peppers on the rack. Scatter the bay leaves and any remaining rosemary sprigs around the lamb. Pour the wine and 150ml (¼pt) of the stock into the tin. 

Olakala Xinomavro Limniona Red 2022 (13%) from £11.99, nakedwines.com

Roast the lamb in the preheated oven for about 1.5 hours. Check on the lamb during the cooking time – if it is getting too brown, cover with foil. If all the liquid evaporates (this will depend on the size of your tin), add some more stock.

Transfer the vegetables to a serving plate and keep warm. Discard the bay leaves and rosemary sprigs. Place the lamb on a carving board, cover with foil and set aside to rest.

To make the gravy, place the roasting tin on the hob over a medium heat and sprinkle in the flour. Whisk the flour into the cooking juices, then pour in the remaining stock and boil for a few minutes. Add the tomato paste and redcurrant jelly and mix well. Check the seasoning.

Carve the lamb into thinnish slices and serve with the vegetables and gravy.

Mary says:  This quick roast lamb is best made and served immediately. Not suitable for freezing.

Olly Smith’s wine pairing: Luscious with lamb 

Olakala Xinomavro Limniona Red 2022 (13%) from £11.99, nakedwines.com

Red cherries storming a black olive castle, this Greek gem has terrific vibrancy with a savoury core that’s spot on with lamb.

THAI BASIL BEEF STIR-FRY

Quick, easy and all in one dish. Mint would work well, if you can’t find Thai basil.

Serves 6

• 350g (12oz) rump steak, sliced into long strips
• 2tbsp sunflower oil
• 175g (6oz) baby corn, cut into 3 lengthways
• 1 small yellow pepper, deseeded and thinly sliced
• 2 pak choi, sliced into chunks
• 1 onion, thinly sliced
• 2tbsp freshly chopped Thai basil leaves

For the Thai-style Sauce

• 2tsp finely grated fresh root ginger
• 1tbsp red Thai curry paste
• 1 x 160ml can of coconut cream
• 1tbsp sweet chilli sauce
• 2tbsp soy sauce
• 1tsp light muscovado sugar
• 2tsp cornflour

For the Marinade

• 1 red chilli, deseeded and finely chopped
• Juice of ½ a lime
• 1tbsp soy sauce

Measure all the ingredients for the Thai-style sauce into a bowl and mix well.

Place the steak strips in a bowl. Add the marinade of chilli, lime juice and soy sauce. Mix to coat and leave to marinate for about 30 minutes.

Las Veletas Almaule Pais 2021 (12.5%) £17.99, or £14.99 in a Mix Six, Majestic

Heat 1 tablespoon of the oil in a non-stick frying pan over a high heat. Remove the beef from its marinade using a slotted spoon and add to the pan. Fry for a few minutes until golden brown. Remove from the pan and set aside.

Add the remaining oil to the pan and the baby corn, pepper, pak choi and onion and fry over a high heat for about 3 minutes. Pour in the Thai-style sauce and reserved marinade, stirring for 2 minutes until thickened.

Return the beef to the pan and season with salt and freshly ground black pepper. Tip into a hot serving dish and sprinkle with basil to serve.

Mary says: Best made and served immediately. Beef can be marinated up to 2 hours ahead. Not suitable for freezing.

Olly’s wine pairing: Brilliant with beef

Las Veletas Almaule Pais 2021 (12.5%) £17.99, or £14.99 in a Mix Six, Majestic

This silky Chilean red is pale yet so rich. Bold as a raspberry hooked up to a subwoofer, it’s just the job with the Thai Basil Beef Stir-Fry.

ALL-IN-ON LEMON PEPPER COD

This all-in-one dish is perfect for making ahead. This can be made with sea bass fillets, too, but they can be thinner than cod so may need less time to cook. Choose equal-sized fillets so they cook at the same rate.

Serves 6

• Butter, for greasing
• 6 x 150g (5oz) cod loins, skinned
• 1 lemon, thinly sliced

For the Pepper Sauce

• 2tbsp olive oil
• 2 large onions, finely chopped
• 2 Romano peppers, deseeded and sliced
• 2 large garlic cloves, finely grated
• 1 x 400g tin of chopped tomatoes
• 1tbsp sun-dried tomato paste
• 2tbsp capers from a jar, drained

For the Herb Sauce

• 115g (4oz) mayonnaise
• 1 garlic clove, finely grated
• 1tbsp freshly chopped dill
• 1tbsp freshly chopped parsley
• 1tbsp capers from a jar, drained and chopped

Preheat the oven to 200°C/fan 180°C/gas 6 and butter a wide, shallow ovenproof dish.

To make the pepper sauce, heat the olive oil in a frying pan over a medium heat. Add the onions and peppers and fry for about 3-4 minutes. Add the garlic and fry for 10 seconds.

Stir in the chopped tomatoes, tomato paste and capers, season with salt and freshly ground black pepper and cover with a lid. Simmer over a low heat for about 15 minutes, or until the onions are tender.

To make the herb sauce, mix all the ingredients together in a bowl.

M&S Found Mtsvane 2022 (13.5%) £10

Spoon the pepper sauce into the prepared ovenproof dish. Top with the cod fillets and season. Spoon the herb sauce on top of the fish, then scatter over the lemon slices. 

Bake in the preheated oven for about 20-25 minutes, or until the fish is just cooked through and the sauce is bubbling.

Serve hot with rice and green vegetables.

Mary says:  This dish can be assembled up to 4 hours ahead. Not suitable for freezing.

Olly’s wine pairing: Fabulous with fish

M&S Found Mtsvane 2022 (13.5%) £10

For an invigorating fish dish like All-In-One Lemon Pepper Cod, grab this electrifying Georgian wine with lemon blossom scent and bright, crunchy pear; it’s a magnificent find!

NOURISH BOWLS 

A nourish or poke bowl is a new trend to me and I like it a lot! 

Made up of five elements – protein, grains, vegetables, dressing and seeds – it makes for a very healthy meal. Chia seeds are part of the mint family, and a rich source of minerals.

Serves 4

• 1 large sweet potato, peeled, sliced and cut into 2cm (¾in) cubes
• 2tbsp olive oil
• 1tsp ground cumin
• 2 large eggs
• 150g (5oz) soya beans
• 1 large carrot, peeled and grated
• 150g (5oz) cooked beetroot, peeled and diced
• 1 celery stick, trimmed and diced
• 3 spring onions, trimmed and sliced
• 150g (5oz) feta cheese
• A small bunch of coriander, leaves chopped
• 115g (4oz) cooked brown rice
• 1 avocado, peeled and sliced
• 2tbsp chia seeds

For the Dressing

• 1½tbsp white wine vinegar
• 1tbsp balsamic vinegar
• 8tbsp olive oil
• 1tbsp Dijon mustard
• 1tbsp maple syrup

To serve

• You will need 4 small to medium bowls

Preheat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.

Put the sweet potato on the prepared baking sheet and drizzle with the oil. Season with salt and freshly ground black pepper and sprinkle over the cumin. Toss to coat in the spice.

Roast in the preheated oven for about 25-30 minutes, until golden brown and tender. Set aside to cool. 

Put the eggs into a small pan of cold water. Bring up to the boil and cook for 10 minutes. Drain and run under cold water. Peel and discard the shells. Slice the eggs in half.

Cook the soya beans in boiling water according to the packet instructions. Drain and run under cold water.

Mix the carrot, beetroot, celery and spring onions together in a bowl. Season well.

Cube or break the feta into small pieces and mix with the coriander. Combine the dressing ingredients in a jug and whisk together.

To assemble the bowls, arrange the sweet potato on one side of each bowl and the brown rice on the other. Add piles of the beetroot mixture, the coriander-infused feta and the soya beans.

Put half an egg in each bowl and place slices of avocado on top. Sprinkle with chia seeds. Pour the dressing over each bowl just before serving.

Mary says:  Can be assembled up to 8 hours ahead. Add avocado and dressing just before serving. Not suitable for freezing.

CHICKEN TARTIFLETTE 

A take on the classic tartiflette, which is a dish of potato, bacon, onions and Reblochon cheese traditional in the Alps. 

Choose a smoked cured ham of your choice. If you can’t find Reblochon, use Brie or Camembert instead.

Serves 6

• 8 slices of Parma or Black Forest ham
• 2 onions, thinly sliced
• 500g (1lb 2oz) new potatoes, thickly sliced
• 2tbsp olive oil
• 2 garlic cloves, finely grated
• 6 small skinless boneless chicken breasts
• 200g (7oz) button mushrooms
• 200ml (¹/3pt) white wine
• 150ml (¼pt) pouring double cream
• 115g (4oz) Reblochon cheese, rind removed and diced
• 1tbsp grainy mustard
• Juice of ½ a lemon
• 1tbsp freshly chopped thyme
• 2tbsp freshly chopped parsley

Preheat the oven to 200°C/fan 180°C/gas 6. Snip two slices of the Parma ham into small pieces.

Put the snipped Parma ham, onions, potatoes, oil and garlic into a large, shallow roasting tin. Season with salt and freshly ground black pepper and toss everything together. Roast in the preheated oven for about 25 minutes, until the potato slices are nearly tender.

Meanwhile, put the remaining slices of Parma ham on a board. Place the chicken breasts on top of the ham and wrap one around each breast. Season.

Remove the roasting tin from the oven. Stir in the mushrooms, wine and cream, and add the cheese. Sit the wrapped chicken breasts on top of the vegetables and return to the oven for about 20-22 minutes, or until the chicken and vegetables are tender.

Remove the chicken from the tin and place on a warm plate to rest. Stir the mustard, lemon juice and herbs into the tin until combined.

Carve each chicken breast into three, spoon over the vegetables and sauce, and serve piping hot with a green vegetable alongside.

Mary says: The first stage of cooking the vegetables, before adding the chicken, can be done up to 2 hours ahead. Not suitable for freezing.

SPICED GRILLED AUBERGINE WITH TAHINI DRESSING

Great as part of a sharing platter or served as a side dish. The dressing would work well with roasted peppers or courgettes too.

Serves 6

• 3 aubergines
• 1tsp sweet smoked paprika
• 1tsp ground cumin
• 1tsp harissa paste
• 1tbsp olive oil
• 2tbsp freshly chopped mint
• 2tbsp freshly chopped parsley
• ½ a red chilli, deseeded, finely chopped

For the Tahini Dressing

• 3tbsp tahini
• 4tbsp olive oil
• ½ a garlic clove, finely grated
• ½tsp ground cumin
• Juice of ½ a lemon

Preheat the grill to high. Trim the aubergines, then cut into long, thin slices, each about 1cm (½in) thick. Arrange them on a large flat baking sheet.

Measure the paprika, cumin, harissa and olive oil into a bowl and mix well.

Brush this spiced oil over both sides of each aubergine slice. Season well with salt and freshly ground black pepper.

Place the aubergine slices under the grill for about 8 minutes, then turn and grill on the other side for another 8 minutes, until brown and slightly crisp.

Meanwhile, mix all the dressing ingredients together in a small bowl.

Place the grilled aubergine onto a serving platter, scatter over the mint, parsley and chilli, and drizzle the dressing over the top before serving warm or cold.

Mary says:  Aubergine slices can be grilled up to 2 hours ahead. Tahini dressing can be made up to a day ahead. Not suitable for freezing.

PORK TACOS WITH AVOCADO SALSA

A great family supper. We use the shop-bought crisp taco shells, but you could use soft tacos, if preferred. The filling would work well in both.

Serves 6

• 2tbsp sunflower oil
• 500g (1lb 2oz) lean minced pork
• 4 spring onions, trimmed and thinly sliced
• 1 green pepper, deseeded and finely diced
• 2 garlic cloves, finely grated
• ½ a red chilli, deseeded and finely diced
• 1tbsp each of paprika, ground cumin and ground coriander
• 1tbsp mango chutney
• Juice of ½ a lime
• 12 crispy taco shells
• Soured cream, to serve

For the Avocado Salsa

• 2 spring onions, trimmed and finely sliced
• ½ a red chilli, deseeded and finely diced
• 2 firm ripe avocados, peeled and diced
• Juice of 1 lime
• A small bunch of coriander, leaves roughly chopped
• 2tbsp olive oil

Heat the sunflower oil in a large frying pan over a high heat. Add the mince and fry until browned, breaking up with two wooden spoons as it fries. 

Tesco Finest Prosecco Valdobbiadene DOCG NV (11.5%) £9.50

Add the spring onions and pepper and fry for 3-4 minutes. Stir in the garlic, chilli and spices, and fry for 2-3 minutes until fragrant. 

Season with salt and freshly ground black pepper. Stir in the mango chutney and lime juice, mix well and cover with a lid. Simmer over a low heat for about 5-7 minutes, until the pork is cooked through.

Meanwhile, mix the salsa ingredients together in a bowl, reserving some of the coriander to garnish, and season well.

Spoon the pork mixture into the taco shells, top with some salsa, a dollop of soured cream and a sprinkle of the reserved coriander. Serve with a dressed salad alongside.

Mary says: The pork mixture can be made up to four hours ahead, and the salsa can be made up to two hours ahead.

Olly’s wine pairing: Terrific with tacos

Tesco Finest Prosecco Valdobbiadene DOCG NV (11.5%) £9.50

For under a tenner this whistle-fresh prosecco delivers decent quality. Gently scented and soaring with freshness, it’s a lovely quencher with the Pork Tacos.

RED VELVET SANDWICH CAKE

An impressive but easy cake. Use a professional food colouring paste here, if you can; a natural liquid colouring won’t work and may turn the sponges green. 

To achieve a particularly elegant finish, you could make extra buttercream icing and do a crumb coat of the sponge before applying the top layer of icing.

Serves 8

• Butter, for greasing
• 250g (9oz) plain flour
• 1tbsp cocoa powder
• 2tsp baking powder
• 1tsp bicarbonate of soda
• 250g (9oz) light muscovado sugar
• 200ml (¹/3pt) buttermilk
• 150ml (¼pt) sunflower oil
• 2tsp vanilla extract
• 1tbsp red food colouring gel or about ¼tsp food colouring paste
• 2 large eggs
• 8 white chocolate truffle balls, to decorate

For the Buttercream Icing

• 250g (9oz) butter, softened
• 2tsp vanilla extract
• 300g (10½oz) icing sugar
• 250g (9oz) full-fat mascarpone cheese

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line the bases of 2 x 20cm (8in) sponge sandwich tins with non-stick baking paper.

Measure the flour, cocoa powder, baking powder, bicarbonate of soda and sugar into a bowl and mix well.

Mix the buttermilk, oil, vanilla, food colouring and 100ml (3½fl oz) water in a jug. Add the eggs and whisk until smooth.

Pour the wet ingredients into the dry ingredients and whisk until combined. The mixture should be bright red; it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring.

Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in the preheated oven for about 25-30 minutes, or until well risen and shrinking away from the sides of the tins. 

Cool in the tins for 10 minutes, then turn out, peel off the paper and leave to cool completely on a wire rack.

To make the buttercream icing, place the soft butter and vanilla extract in a large bowl and sift in half the icing sugar.

Mix with an electric whisk until smooth. Sift in the remaining icing sugar and mix again. Add the mascarpone to the bowl and gently stir with a spatula until smooth (don’t beat with a whisk as it may split). 

Put a fluted nozzle in a piping bag and spoon about 150g (5oz) of the buttercream into the bag.

To assemble the cake, sit one of the sponges on a cake plate and spread a third of the buttercream over the cake, then sit the other cake on top. 

Ice the cake by first spreading a thin layer of icing – a crumb coat – over the whole cake before chilling for 30 minutes. Then pile the remaining icing from the bowl around the edges before starting to create lines up the sides. 

Using a small palette knife, make wide lines up the sides and swirl the top. Pipe a rope design around the edge of the top of the cake and decorate with the 8 chocolate truffles to finish.

Mary says:  The sponges can be made up to 3 days ahead and will stay moist if wrapped in clingfilm or eco wrap. Freezes well un-iced.

SUPER QUICK RASPBERRY PARFAIT

Who doesn’t like puddings that you can make ahead with no stress? Adding some of the raspberry purée to the mousse gives a lovely strong flavour.

Makes 6 small glasses

• 225g (8oz) raspberries
• 6tbsp icing sugar
• 4tbsp cassis liqueur
• 200g (7oz) full-fat mascarpone cheese
• 150ml (¼pt) pouring double cream
• Juice of ½ a lemon

Reserve 6 of the raspberries to decorate and place the remaining fruit in a food processor.

Add 3tbsp of the icing sugar and all the cassis. Blend to a purée, then pour through a sieve. Discard the seeds.

Measure the mascarpone into a mixing bowl. Gently mix with an electric whisk to soften, then pour in the double cream, add the remaining icing sugar and whisk again. 

Add the lemon juice and half the raspberry purée and fold together until well incorporated. Be careful to mix and fold gently in order to keep a smooth cream.

Divide the mixture between 6 small glasses.

Spoon the remaining raspberry coulis on top and garnish with a fresh raspberry to serve.

Mary says:  These delicious desserts can be made up to 8 hours ahead. They are not suitable for freezing.

GROWN-UP CHOCOLATE BIRTHDAY CAKE 

Sometimes it can be difficult to know what cake to make for a special birthday – one which is not complicated, will feed many people and can be made ahead. This is the one! A grown-up cake which is two chocolate traybakes that are filled and iced. 

If serving as a dessert, offer fresh strawberries or raspberries alongside.

Serves 30 or more

For one traybake (you will need two for this recipe)

• 30g (1oz) cocoa powder
• 5tbsp boiling water
• 225g (8oz) caster sugar
• 225g (8oz) baking spread, straight from the fridge
• 275g (10oz) self-raising flour
• 1tsp baking powder
• 4 large eggs
• 1tbsp milk

For the Ganache Icing

• 450ml (¾pt) pouring double cream
• 450g (1lb) plain chocolate (around 40% cocoa solids), broken into pieces

For the Filling

• 4tbsp cream liqueur (such as Baileys, Kahlúa or Amarula)
• 300ml (½pt) pouring double cream, whipped to soft peaks

For the Decoration

• 175g (6oz) Maltesers
• 8 chocolate truffles, roughly chopped

Preheat the oven to 180°C/fan 160°C/gas 4 and line a 30 x 23cm (12 x 9in) traybake tin with non-stick baking paper. 

To make one traybake, measure the cocoa powder and boiling water into a large bowl. Stir to mix to a smooth paste. Add all the remaining ingredients and whisk using an electric whisk for about 2 minutes until light and fluffy.

Spoon into the tin and level the surface. Bake in the preheated oven for about 35 minutes, until well risen and shrinking away from the sides of the tin. Leave to cool in the tin on a wire rack, then remove the baking paper.

Repeat with the same ingredients and method to make a second traybake. (Note: If you have two traybake tins, you can bake them at the same time.) 

While the cakes are cooling, make the ganache. Pour the cream into a saucepan and heat over a medium heat until hot. Remove from the heat and add the chocolate. Stir until melted. 

Set aside in a cool place and, as it cools, it will thicken into a spreadable icing that will hold its shape when piped.

Place one cake on a serving board and drizzle with half the cream liqueur. Fold the remaining cream liqueur into the whipped cream and spread on to the cake on the board. Place the second cake on top and press down gently.

Put a fluted star nozzle into a piping bag and fill the bag with 350g (12oz) of the chocolate ganache and set aside. 

Spread the remaining ganache over the sides and surface of the cake, so it is completely covered. Using a fork, fork the sides to make a pretty horizontal pattern.

Using the ganache in the piping bag, pipe small stars around the top edge of the cake to create a border. Arrange the Maltesers in a line widthways next to the piped edge. Pipe another line of stars, then arrange a neat line of chopped truffles. 

Continue to pipe and arrange the chocolates in neat rows until the surface of the cake is completely covered.

Brew York Tonkoko Milk Stout (4.3%, 440ml) £3.25, Morrisons

Light some candles and cut into squares to serve.

Mary says: Can be made, assembled and piped up to 6 hours ahead. Or made a day ahead, ready to ice. Freezes well iced.

Olly’s drinks pairing: Cracking with cake

Brew York Tonkoko Milk Stout (4.3%, 440ml) £3.25, Morrisons

Tasty as a liquid Bounty Bar with hand-toasted coconut and real cocoa nibs, this is blissfully indulgent with a slice of chocolate cake.

• Mary Makes It Easy by Mary Berry, £28, published by BBC books on 12 October. 

• To order a copy for £25.20 go to mailshop.co.uk/books or call 020 3176 2937. 

• Free UK delivery on orders over £25. 

• Offer valid until 14/10/2023. 

• Food photography: Laura Edwards. Portrait: Nicky Johnston. 

• The accompanying TV show will air later this year on BBC2. 

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