Mary Berry
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
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 Chicken Malay Rice recipe on Mary Berry’s Absolute Favourites
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…
Mary Berry’s bread and butter pudding recipe
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.
Harissa spiced lamb with cannellini beans recipe
Sensible Mary Berry - this rustic casserole uses inexpensive lamb neck and beans for a good value family dinner.
Mary Berry's easy biscuits recipe
These are Mary Berry's favourite biscuits to make with her grandchildren – 3 classic biscuit flavours from just one batch of dough.
Mary Berry: Cottage pie with crushed potato topping
This classic recipe uses crushed potatoes as a topping, instead of the standard mash, to make a nice change.
Mary Berry's Absolute Favourites: Persian rice
Here basmati rice is cooked in the traditional Iranian way, producing a wonderfully subtle-tasting dish with a soft fluffy texture.