Berry is back with new TV series and this tempting trio
Bake Off favourite’s cookbook will whet appetite
VIEWERS felt bereft when Mary Berry said she wouldn’t join The Great British Bake Off’s move to Channel 4. But five months on and she is back with a new BBC Two TV series and linked cookbook, Mary Berry Everyday. Here are three recipes from the book... and chilli and fry over a high heat for two to three minutes. Sprinkle in the spices and fry for a minute. Add the tomatoes, wine and sugar, season with salt and pepper and bring to the boil, stirring. Cover with a lid, then reduce the heat and simmer for about 10 minutes.
Give the mixture a stir, add the beans and the roasted cubes of squash, then cover again with the lid and simmer for 10 minutes.
Check the seasoning and serve piping hot with the coriander. flameproof and ovenproof casserole dish with a lid. Pre-heat the oven to 160C/140C fan/Gas 3.
Heat two tablespoons of the oil in the casserole dish, add the beef and brown all over on a high heat. Do this in batches, removing the meat with a slotted spoon as it is cooked and setting aside.
Pour in more oil if needed and add the shallots with the carrots and mushrooms. Stir-fry over a high heat for five minutes.
Measure the flour into a bowl and whisk in the ale, slowly at first to make a smooth paste before adding the rest of the ale.
Return the meat to the casserole dish, then pour in the flour mixture and stock. Stir over a high heat until the liquid is thickened and bubbling.
Add the onion marmalade/ chutney, Worcestershire sauce, gravy browning (if using) and bay leaves. Season with salt and pepper, then stir as you bring back to the boil and allow to bubble for two minutes.
Cover with the lid and transfer to the oven to cook for two to two-and-a-half hours, or until the meat is tender.
To make the dumplings, measure the flour and suet into a bowl and season with salt and pepper. Stir in 125-150ml of water to make a soft, sticky dough.
Transfer to a floured work surface and gently knead until smooth.
Sprinkle flour on to baking paper, sit the dough on top and roll into a rectangle about 15 x 25cm.
Spread the top with horseradish sauce and scatter with the parsley. Roll up the dough into a Swiss roll, working from the long side and using the baking paper to help. Chill in the fridge for 45 minutes and slice into eight.
When the meat is tender, take out of the oven and up the temperature to 220C/200C fan/ Gas 7. Remove the lid from the casserole and put the dumplings, spiral side up and spaced apart, on top of the stew. Return to the oven and cook, uncovered, until the dumplings are golden.
Remove the bay leaves and serve piping hot with buttered cabbage. (Serves 6-8) For the base: 150g digestive biscuits 60g butter, plus extra for greasing 1tbsp Demerara sugar For the topping: 200g white chocolate 1 x 250g tub of full-fat mascarpone cheese 300ml pouring double cream 1tsp vanilla extract 500g fresh raspberries 1tbsp icing sugar
To make the base, measure the biscuits into a re-sealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with texture.
Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge as you make the topping.
Break the chocolate into a bowl, and sit it on top of a pan of simmering water. Stir until melted but not hot, then leave for five to 10 minutes, until cool but liquid.
Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.
To make a coulis for the top of the cheesecake, place half the raspberries into a blender or food processor. Add the icing sugar and whizz until runny. Pour through a sieve to remove the seeds.
Pour the melted chocolate into the bowl with the mascarpone mixture and stir to combine, taking care not to over-mix.
Spoon half the white chocolate mixture on to the biscuit base in the tin. Use a teaspoon handle to make small holes in the white chocolate mixture, pushing right down to the top of the biscuit base.
Pour the coulis to fill the holes, setting aside the remaining coulis for decorating the top of the cheesecake. Spoon the remaining white chocolate mixture on top and smooth and level the top. Cover with cling film and chill in the fridge for a minimum of six hours or ideally overnight.
To serve, put the rest of the raspberries on the cheesecake and drizzle over the remaining coulis. Mary Berry Everyday.