Mary Berry’s clas­sics

The queen of bak­ing shares some of her favourite home-cooked recipes

YOURS (UK) - - News -


Serves: 6 Prep: 20 mins Cook: 1 hour 20 mins

1kg (2lb) chicken 1.25 litres (2pt) chicken stock 1 onion, quar­tered 1 cel­ery stalk, thickly sliced Pared zest and juice of 1 lemon 2 car­rots 2 waxy pota­toes, peeled and cut into quar­ters 45g (1½oz) but­ter 45g (1½oz) plain flour, plus ex­tra for dust­ing Salt and black pep­per 125g (4oz) frozen peas 175g (6oz) short­crust pas­try Beaten egg yolk, for glaz­ing 2 litre (3½pt) pie dish 1. Put the whole chicken, stock, onion, cel­ery, and lemon zest into a large saucepan. Bring to a boil, cover, and sim­mer for 30 mins. 2. Add the car­rots and pota­toes, cover, and sim­mer for 20 mins or un­til the veg­eta­bles are cooked and the chicken is just ten­der. re­move the veg­eta­bles from the liq­uid and set aside. Leave the chicken to cool in the liq­uid. 3. re­move the meat from the chicken, and cut into bite-sized pieces. Dis­card the skin and bones. Dice the veg­eta­bles. 4. skim the fat from the cook­ing liq­uid, then bring 600ml (1pt) of the liq­uid to a boil. melt the but­ter in an­other pan, add the flour, and cook, stir­ring oc­ca­sion­ally, for 1 min. stir in the hot stock, whisk­ing un­til it comes to a boil and thick­ens. Add the lemon juice and sea­son to taste. 5. stir the chicken, diced veg­eta­bles, and peas into the sauce. Leave to cool. 6. on a lightly floured work sur­face, roll out the pas­try. Cut out the lid, then fill, cover, and dec­o­rate the pie. 7. Bake in a pre­heated oven at 190°C/375°F/Gas mark 5 for 30 mins or un­til the top is crisp and golden brown.

Per serv­ing: 508 cals, 1.5g sugar, 21g fat (9g sat fat)

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