Scrumptious and stress-free recipes from Mary Berry in our final extract from her new cookbook 

Mary Berry (pictured) shares a selection of scrumptious recipes for sharing with friends and family in an extract from her latest cook book


Hot smoked salmon comes in packets and is somewhere between smoked salmon and poached salmon, with a subtle smokiness to it. The pastry is flavoured with Parmesan, which gives a lovely richness to it.

Serves 8

For the pastry

  • 225g (8oz) plain flour
  • 125g (4½oz) butter, cubed
  • 25g (1oz) Parmesan, grated
  • 1 large egg, beaten
  • About 1tbsp water

For the filling


  • This can be made up to 8 hours in advance.
  • Once cooked, the tart can be frozen.
  • 1tbsp sunflower oil
  • 2 small onions, thinly sliced
  • 150g (5oz) hot smoked salmon fillets, flaked into pieces
  • A small bunch of dill, chopped
  • 100g (4oz) Gruyère cheese, grated 
  • 90g (3½oz) samphire, snipped into small pieces
  • 4 large eggs
  • 300ml (½pt) double cream
  • You will need a 28cm (11in) deep, fluted tart tin

To make the pastry, measure the flour, butter and Parmesan into a food processor. Whizz until the mixture resembles fine breadcrumbs. Add the egg and water and whizz again briefly, until the mixture comes together to form a dough.

Lightly flour a work surface and roll the pastry out thinly until it is 5cm bigger than the base of the tin. Carefully lift the pastry and line the tart tin, pressing into the base and sides. Place in the fridge to chill for about 30 minutes.

Preheat the oven to 200°C/fan 180°C/gas 6.

Prick the base of the tart, then line with non-stick baking paper and fill with baking beans. Bake for about 15 minutes, then remove the paper and beans, and bake for another 5 minutes, until lightly golden. Reduce the oven to 180°C/fan 160°C/gas 4.

Meanwhile, to make the filling, place the oil in a saucepan over a low heat. Add the onions and fry for a few minutes, then cover and cook for about 15 minutes, until soft. Remove the lid and drive off any liquid over a high heat for a minute. 

Spread the onions over the base of the tart and season with salt and black pepper. Scatter over the salmon pieces, the dill, half of the cheese and the samphire.

Mix the eggs and cream together in a jug with a fork to combine. Season with salt and black pepper, then pour over the tart filling. Sprinkle with the remaining cheese and bake for about 30 minutes, until lightly golden and just set in the middle.

Leave to cool for 10 minutes, then remove from the tin and serve warm.


Bavette is the French word for flank steak. You could use whichever cut you prefer, but this flat steak is full of flavour and is often called the ‘butcher’s cut’, as they love to keep it for themselves.

Serves 4


  • The steak can be marinated up to 8 hours ahead.
  • Balsamic glaze is thicker than vinegar.
  • Don’t freeze.
  • 4 x 170g (6oz) bavette steaks
  • 750g (1¾lb) baby new potatoes, each sliced into £2 coin slices
  • 3 red onions, halved and each half sliced into 8 wedges
  • 3tbsp olive oil
  • 2 garlic cloves, crushed
  • 2tbsp chopped fresh thyme
  • 500g (1lb 2oz) mixed coloured baby tomatoes, halved
  • 2tbsp balsamic glaze
  • A knob of butter
  • 100g (4oz) baby spinach

For the marinade

  • 4tbsp olive oil
  • 2 garlic cloves, crushed
  • 1tbsp balsamic glaze
  • 2tbsp chopped fresh thyme

Place the steaks on a board and trim off any excess membrane. If the steaks are not even in thickness, cover with clingfilm or baking paper and bash with a rolling pin until they are.

Measure the marinade ingredients into a bowl and mix well. Season with salt and black pepper, add the steaks and turn in the marinade to coat. Leave to marinate for about 1 hour.

Preheat the oven to 220°C/fan 200°C/gas 7. Place the potatoes, onions and 2 tablespoons of the olive oil in a single layer in a large roasting tin. Season and toss together. Roast in the oven for 25 minutes, or until the potatoes are lightly golden.

Mix the crushed garlic and thyme together in a small bowl and sprinkle over the potatoes and onions. Push them to one end of the tin and place the tomatoes cut-side up at the other end. Drizzle the tomatoes with the remaining oil and the balsamic glaze. Return to the oven for 8 minutes, or until the tomatoes are just soft.

Meanwhile, heat a large frying or griddle pan until very hot. Add the steaks and fry for 1-2 minutes on each side. Spoon the excess marinade over each steak before turning. Transfer to a warm plate to rest for a few minutes. 

Scrape any black pieces from the pan and discard. While the steak is resting, add the butter to the pan and toss in the spinach leaves. Cook over a high heat for a few minutes until wilted.

Season the spinach and spoon into the centre of a long platter. Slice the steak into long strips and arrange on one side. Spoon the potatoes and tomatoes on the other. Serve.


All cooked in one pot, this healthy chicken and pearl barley dish is a great one to feed a gang and it is high in fibre, too.

Serves 6


  • Best made then served.
  • Don’t freeze.
  • Use as wide-based a pan as possible, so that the liquid can reduce. If you use a small pan, you may have a little excess liquid at the end of the cooking time.
  • 1tbsp sunflower oil
  • 8 skinless chicken thighs, bone in
  • 1 large onion, chopped
  • 2 carrots, finely diced
  • 2 large garlic cloves, crushed
  • 225g (8oz) pearl barley
  • 200ml (7fl oz) white wine
  • 700ml (1¼pt) chicken stock
  • 3 sprigs of thyme
  • 125g (4½oz) frozen petits pois
  • Juice of ½ a lemon
  • A small bunch of parsley, chopped

Preheat the oven to 150°C/fan 130°C/gas 2. Place the oil in a wide-based ovenproof frying pan or flameproof casserole dish over a high heat. Season the chicken thighs and brown them on all sides, until golden. Remove from the dish and set aside.

Add the onion and carrots to the dish and fry for a few minutes. Add the garlic and fry for 30 seconds. Stir in the pearl barley and pour in the wine.

Bring to the boil and allow the wine to reduce for a few seconds. Add the stock and thyme sprigs, cover with a lid and boil for 10 minutes. 

Return the chicken to the pan, transfer the dish, uncovered, to the oven and cook for about 50-60 minutes, until the pearl barley is tender. Stir in the petits pois and lemon juice for the final 5 minutes of the cooking time. Remove the sprigs of thyme, sprinkle with the chopped parsley


Oh-so delicious, and impressive. Choux pastry is not difficult to make if the recipe is followed carefully. It is important to add the sifted flour all at once, so the mixture does not become lumpy. 


  • This can be made and assembled up to 4 hours ahead. Unfilled buns can be made up to a day ahead.
  • Don’t freeze.

When we were taught at college, we were told to ‘shoot’ the flour in, which explains it well. Piled in a wonderful pyramid and scattered with spun sugar, this simple bun becomes the celebrated wedding cake, a croquembouche.

Makes 12

  • 50g (2oz) butter
  • 150ml (¼pt) water
  • 75g (3oz) plain flour, sifted
  • 2 eggs, beaten, plus 1 extra egg, beaten
  • 200ml (7fl oz) pouring cream

For the chocolate sauce

  • 75ml (2½fl oz) double cream
  • 75g (3oz) Bournville dark chocolate, broken into pieces

Preheat the oven to 220°C/fan 200°C/gas 7 and line a baking sheet with non-stick baking paper.

Place the butter and water in a small saucepan over a high heat and cook until the water is boiling and the butter has melted. Remove the pan from the heat and immediately shoot in the flour, all at once.

Quickly beat with a wooden spoon until the mixture comes together and makes a smooth, thick dough. Add the beaten egg, a little at a time, beating after each addition, until the egg is incorporated and the dough is thick and smooth.

Spoon 12 domes of pastry on to the lined baking sheet. Brush with the extra beaten egg and bake for 10 minutes. Then turn down the oven temperature to 190°C/fan 170°C/gas 5 and bake for another 20 minutes.

Remove the buns from the oven and turn the oven off. Slice each bun in half and put the buns cut-side up back on to the baking sheet. Return to the oven for 15-20 minutes to dry out.

Meanwhile, to make the chocolate sauce, pour the double cream into a pan and heat until hot. Add the dark chocolate and stir until melted. Remove from the heat and set aside in a cool place to thicken up.

Once the buns have dried out and are crisp, dip one half into the chocolate sauce and place on a wire rack to set. Repeat with 11 bun tops.

Put the pouring cream in a large bowl and whisk until it forms soft peaks. Place a generous dollop of whipped cream on to the remaining bun halves, then sandwich a chocolate half on top. Repeat to make 12 profiteroles.


This quick and healthy stir fry is a great way to serve duck breasts. Noodles can be bought in different thicknesses; we prefer the fine ones, but you can use any you like.

Serves 6


  • Raw marinated duck breast freezes well.
  • It is easier to cut the duck into thin slices if you cut them when slightly frozen.
  • 2 duck breasts
  • 175g (6oz) fine egg noodles
  • A small bunch of spring onions, sliced
  • 1 red pepper, deseeded and thinly sliced
  • 200g (7oz) mixed mushrooms (such as shiitake and chestnut), sliced
  • A small bunch of coriander, chopped

For the marinade

  • 6tbsp hoisin sauce
  • 2tbsp soy sauce
  • 2cm (¾in) fresh root ginger, peeled and finely grated
  • 1 garlic clove, crushed
  • Juice of 1 lemon
  • 1 red chilli, deseeded and diced

To make the marinade, measure all the ingredients into a small bowl and mix together.

Remove the skin from the duck breasts and slice the skin into very thin strips with scissors. Slice each duck breast widthways into 6-8 pieces. Transfer the duck breast pieces to a bowl and add 2 tablespoons of the marinade. Toss to coat and season with salt and black pepper. Leave to marinate for 30 minutes.

Cook the noodles in a pan of boiling salted water, according to the packet instructions. Drain, run under cold water, then drain again.

Meanwhile, place a large non-stick frying pan or wok over a high heat. Add the strips of duck skin and fry until crispy and brown. Remove to a plate using a slotted spoon. 

Carefully pour all but 1 tablespoon of the duck fat into a small bowl to use later (this will have rendered out of the skin). Add the duck breast pieces to the pan without the marinade and fry over a high heat for 2 minutes, turning to brown on all sides, then transfer to a plate to rest.

Add a tablespoon of the reserved duck fat to the pan, then add the spring onions, pepper and mushrooms and fry for about 3 minutes, so they still hold their shape. Add the noodles and reserved marinade and toss for a few minutes, until heated through. 

Check the seasoning, add the chopped coriander, toss again, then turn the noodles and vegetables out on to a serving platter. Arrange the duck breasts on top and scatter over the crispy duck skin to serve.


These are my absolute favourite fishcakes – all the best flavours and so easy to make. Undyed smoked haddock is off-white in colour, whereas dyed haddock is bright yellow and not so healthy.

Serves 8


  • Can be prepared up to a day ahead.
  • To freeze, wrap each fishcake individually and stack in a container.
  • 500g (1lb 2oz) undyed smoked haddock, skin on
  • A few knobs of butter
  • 500g (1lb 2oz) potatoes, peeled and cubed
  • ½ a small onion, finely chopped
  • 2tbsp mayonnaise
  • 1tbsp Dijon mustard
  • 100g (3½oz) mature Cheddar, grated
  • 2tbsp chopped parsley
  • About 75g (2¾oz) panko breadcrumbs
  • 1tbsp olive oil

Preheat the oven to 200°C/fan 180°C/gas 6. Lay the haddock skin-side up on a large piece of buttered foil. Fold the foil in half over the fish to enclose it and place on a baking sheet. Bake in the oven for about 15 minutes, or until the fish is just cooked. The haddock should flake easily and be lighter in colour. Leave to cool in the foil.

Meanwhile, place the potatoes and onion in a pan of boiling salted water and cook for about 15 minutes, until tender.

Drain well, return to the pan and mash until smooth. Leave to cool in a large mixing bowl.

Place the mayonnaise, mustard, cheese, parsley and 25g of the panko breadcrumbs into the bowl. Flake in the fish, discarding the skin, and add 1tbsp of the haddock cooking juices from the foil. Season well and gently mix with your hands until combined. Shape into 8 fishcakes.

Place the remaining breadcrumbs in a shallow dish and use to coat the fishcakes. Place them in the freezer for 15 minutes to firm up before cooking.

Heat a little oil and butter in a large frying pan over a medium heat. Add the fishcakes and fry for 3-4 minutes on each side, until golden and crisp.



  • This can be made a day ahead and then reheated.
  • Freezes well but may lose its bright green colour.

Perfect for using leftover Stilton cheese, this is an inexpensive winter lunch. You could swirl truffle oil on top to serve.

Serves 4-6

  • 50g (2oz) butter
  • 1 large onion, roughly chopped
  • 350g (12oz) peeled potatoes, cut into 3cm (1¼in) cubes
  • 1.5ltr (2½pt) chicken or vegetable stock
  • 350g (12oz) broccoli, cut into small florets
  • 100g (4oz) Stilton cheese, coarsely grated
  • Truffle oil, to serve (optional)
  • Crusty bread, to serve

Place the butter in a large saucepan over a high heat. Add the onion and fry for a few minutes, then stir in the potatoes and stock. Season with salt and black pepper, cover with a lid and bring up to the boil. Reduce the heat and simmer for 15 minutes.

Add the broccoli, increase the heat and boil gently for about 5 minutes, or until the broccoli is just tender.

Remove from the heat and blend or whizz in a food processor until smooth.

Add the Stilton, return to the heat and stir until the cheese is just melted.

Sprinkle with black pepper and serve piping hot with truffle oil, if using, and some crusty bread.



  • The stroganoff is best made and served immediately.
  • Not for freezing.

A classic stroganoff is made with beef, but I love this version with mushrooms. It makes a lovely lunch dish with a little rice and a side of salad leaves.

Serves 4

  • A knob of butter
  • 800g (1¾lb) mixed button and small chestnut mushrooms, halved
  • 2 garlic cloves, crushed
  • 1tbsp paprika
  • 300ml (½pt) double cream
  • 1tbsp Dijon mustard
  • 1tsp Worcestershire sauce
  • Juice of ½ a lemon
  • 3tbsp chopped parsley
  • 1tsp caster sugar, or to taste
  • A small handful of gherkins, chopped, to garnish (optional)
  • Cooked rice, to serve

Place a large frying pan over a high heat until hot. Add the butter and, when it is foaming, stir in the mushrooms. Cover with a lid and cook for 2-3 minutes. Remove the lid, stir and continue to fry over a high heat for about 1 minute, to drive off the liquid and brown the mushrooms.

Add the garlic and paprika and fry for 30 seconds. Stir in the cream, mustard and Worcestershire sauce, and season with salt and black pepper. Bring to the boil, then reduce the heat and simmer for a few minutes, until the sauce has a coating consistency.

Stir in the lemon juice, chopped parsley and sugar to taste. Sprinkle with chopped gherkins, if using, and serve with rice.


If you are not eating the traybake all at once, just cut each square as needed to prevent it drying out. Citrus cakes are always a favourite in our house.

Makes 16 pieces

For the citrus sponge


  • This is best eaten on the day.
  • Freezes well, but it’s best to do this un-iced.
  • 225g (8oz) baking spread, straight from the fridge, plus extra for greasing
  • 225g (8oz) caster sugar
  • 225g (8oz) self-raising flour
  • 4 large eggs
  • 1tsp baking powder
  • Finely grated zest of 1 lime, 1 lemon and 1 orange

For the glacé icing

  • 225g (8oz) icing sugar
  • Juice of ½ a lime, ½ a lemon and ½ an orange
  • Finely grated zest of ½ a lemon and ½ an orange, to decorate

Preheat the oven to 180°C/fan 160°C/ gas 4. Grease the base and sides of a 23 x 30cm traybake tin and line with non-stick baking paper.

To make the sponge, measure the baking spread, sugar, flour, eggs, baking powder, lime, lemon and orange zest into a large bowl or free-standing mixer. Whisk using an electric whisk until light and fluffy.

Spoon into the tin and level the surface. Bake in the oven for 30-35 minutes, or until well risen and springing back when pressed in the centre.

Leave to cool in the tin for 10 minutes, then carefully turn out, discard the lining paper and set aside to cool completely on a wire rack.

To make the glacé icing, sift the icing sugar into a bowl. Combine the citrus juices in a jug and pour into the icing sugar slowly while stirring, adding only enough to make a spreadable glacé icing. Spread the icing over the traybake, then sprinkle the remaining zest over the top.

Leave the icing to set for about an hour before cutting into pieces to serve.


This has a lot of sauce so if you are feeding a gang, you can add up to 300g pasta and reduce the broccoli, if you like. Pecorino is a salty cheese and not quite as creamy as Parmesan.

Serves 4-6


  • Not for freezing.
  • Pasta and broccoli can be cooked an hour ahead and refreshed in cold water before adding to the sauce.
  • 400g (14oz) tenderstem broccoli
  • 225g (8oz) linguine
  • 1tbsp olive oil
  • 250g (9oz) pancetta, diced
  • 1 garlic clove, crushed
  • 3 large eggs
  • 150g (5½oz) pecorino cheese, finely grated

Cut the top florets from the broccoli and slice the stems. Cook the pasta in boiling salted water according to the packet instructions, adding the broccoli for the last 3 minutes of the cooking time. Drain and reserve 150ml of the pasta water in a small jug.

Meanwhile, place the oil in a large frying pan over a medium heat. Add the pancetta and fry for a few minutes, until crispy.

Drain away any excess fat, then add the garlic and fry for a few seconds.

Beat the eggs and cheese together in a bowl. Add the pasta and broccoli to the frying pan with the reserved cooking water and mix for a few seconds. Remove the pan from the heat, add the egg mixture and toss until the sauce coats everything well. Season well with black pepper and a little salt and serve at once.

Love To Cook by Mary Berry will be published on Thursday by BBC Books, £26. © Mary Berry 2021. To order a copy for £19.50 go to or call 020 3176 2937. Free UK delivery on orders over £20. Offer price valid until 06/11/21. Photography by Laura Edwards.