Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.

Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. In the swinging '60s she became the cookery editor of Housewife magazine, followed by Ideal Home magazine.

Mary Berry served up a tasty chicken Malay rice dish (Malaysian fried rice) that is her husband’s favourite on Mary Berry’s Absolute Favourites. The ingredients are: 2 chicken breasts c…

This is a cheat’s recipe. With no pastry and no long, complicated method for making the lemon filling, it is straightforward to prepare, and a lovely variation on the classic dish.

A great family favourite as pudding to follow a weekend lunch. I have to admit, the recipe is not economical – just delicious! Ideally use a rectangular dish simply because the bread fits it better. If you are not keen on sultanas, just leave them out.

Sensible Mary Berry - this rustic casserole uses inexpensive lamb neck and beans for a good value family dinner.

These are Mary Berry's favourite biscuits to make with her grandchildren – 3 classic biscuit flavours from just one batch of dough.

This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change.

Here basmati rice is cooked in the traditional Iranian way, producing a wonderfully subtle-tasting dish with a soft fluffy texture.