Brilliant timeless British dishes and delicious modern favourites
Tried and true
Welcome to this special selection from my new book. The recipes in this collection lie at the very heart of my cooking. They are my essential dishes – those that will always be in my repertoire. Whether welcome revivals or timeless classics given a modern twist, it’s a pleasure to cook and serve them as I know they will always go down well, guaranteed to put a smile on the faces of family and friends. I’m delighted to share them here.
With every recipe I’ve tried to give as much guidance as possible both in the method and in key classic tips at the end of each one. I’ve also included cooking and chilling times to give you an idea of how long a dish is likely to take.
I have so enjoyed putting the recipes together, becoming reacquainted with old favourites from the past and discovering ways of rejuvenating them for a new generation. I do hope you’ll enjoy them, too, and add them to your repertoire – maybe even start building up your own classic collection.
National treasures
Many of our modern British classics, some of which have been around for decades, originate in other parts of the world.
As a nation, we love our curries and I’ve included a chicken one on page 39 that is very popular with my family – particularly with my husband Paul, who lived in Malaysia for a time in his youth.
Lasagne, which I include below, is an Italian classic really, but now it’s most definitely a British one, too! Among the puds there’s the French classic Apple Tarte Tatin and our own irresistible Plum Crumble (any other fruit would work, too). And for sheer decadence there’s nothing quite like Banoffee Pie invented back in the 1970s and now very much a classic of our time.
Stuffed roast leg of lamb with mushrooms
Banoffee pie; Seed-topped banana bread
SAVE 20 PER CENT ON MARY’S NEW BOOK
Classic will be published by BBC Books on Thursday, price £26.
As well as Mary’s introduction the book contains more than 100 all-new recipes, with Mary’s crucial tips for each one. Chapters include canapés and first courses, fish, poultry and game, pork, lamb and beef, vegetarian, puddings and desserts, and teatime.
To order a copy for £20.80 until 4 February, visit you-bookshop.co.uk or call 0844 571 0640; p&p is free on orders over £15.