Spice girl
NATIONAL TREASURE MARY BERRY EXPLORES THE EXOTIC FLAVOURS OF MOROCCO
ADORED for her time in the Great British Bake Off tent, her reliable recipes (the woman’s lemon drizzle cake is actual perfection), and her bright ensembles, Mary Berry is a certifiable national treasure.
There’s no doubt that, at 83, she’s both a telly marvel and a genuine culinary legend.
But she admits dining invitations can be few and far between.
“Erm, no,” she replies when asked if people get her round for dinner much. “People who ask me for dinner, they’re good friends
and nearly always they’ll say, ‘This is my mum’s [recipe]’ or, ‘I got this when I was on holiday’,” – so there’s always a caveat of some kind. But, says Mary, really “they’re passing on an idea to me and I love it”.
“Friends give me lots of tips and I’m very grateful, and my own children give me tips. [They say] ‘Mum, have you tried...?”’
“Something that’s coming back I gather is fondue – mine are all doing fondue; cheese fondue, meat fondue, veg fondue – so there you are.”
And she’s not one for following trends.
“I don’t do cauliflower rice,” she explains, and notes: “I don’t go for kale so much.”
This show and accompanying cookbook see the Bath-born recipe writer and presenter sharing her tips and tricks for putting together flavourful dishes at speed, inspired by those she meets on her travels.
Tonight Mary heads to the hustle and bustle of Marrakesh to explore every side of Moroccan cuisine.
She rustles up some quick dishes inspired by the aromatic flavours and smells of the Medina quarter, from the mounds of olives and heady spices at the markets to the slow-cooked tagines prepared in the heart of a family kitchen and the high-end delights of top chef Moha Fedal.
Mary brings the fragrant flavours home, cooking a speedy lamb tagine, a spicy carrot hummus and a fresh summer salad.