& DRINK Rustle up a fancy with Mary
HAVE YOURSELF A SHOWSTOPPING FEAST WITH MARY BERRY’S CELEBRATION RECIPES. FINDS OUT HOW TO GET THE PARTY STARTED
COOKING queen Mary Berry has the perfect recipe for every occasion when it comes to inspiration for a stunning spread. The new updated edition of Mary Berry Cooks Up a Feast shows how to entertain just like the former Great British Bake Off judge and has been written in collaboration with Lucy Young, who has worked with 84-year-old Mary for more than 30 years.
The cookbook features more than 160 delicious recipes suitable for everything from a full-on feast to a drinks party, buffet or afternoon tea and aims to take the stress out of entertaining with menu planning tips, expert advice for preparing in advance and simple shortcuts.
Mary and Lucy say: “Whether you are cooking for the family or entertaining for a larger number, the recipes in this book are perfect for a range of different styles. There are party bites for a drinks party, impressive mains for a sit-down dinner party, and bowl food for a more casual feast. The choice is yours.”
They also point out: “Remember – no feast is worth stressing over. Whatever happens, fun will be had by everyone – including you!”
The new edition of Mary Berry Cooks Up A Feast by Mary Berry and Lucy Young is published by DK, priced £25. 1tbsp olive oil
5 small skinless boneless chicken breasts, cut into thin strips
Salt and freshly ground black pepper 1 large onion, finely chopped 2 medium courgettes, cut into thick matchsticks
350g (12oz) button mushrooms, quartered
2 large garlic cloves
200ml (7fl oz) dry white wine
200ml (7fl oz) double cream
Juice of half a lemon
1 heaped tbsp freshly chopped tarragon
METHOD
Heat the oil in a deep frying pan, add half the chicken strips, season with salt and freshly ground black pepper, and brown over a high heat until golden all over. Remove with a slotted spoon and set aside on a plate.
Cook the rest of the chicken