It doesn’t bother me at all because I’m usually rather hungry and I’ve waited for it. Preheat the oven to 220°c/200°c fan/Gas 7 and butter the ramekins generously. You will need a large baking sheet lined with non-stick baking paper.

You always get stuck in. You will need 6 x size 1 (100ml) ramekins. You will need: a shallow 2 litre (3½ pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Put 2 tablespoons of the thyme in a bowl with the paprika and oil, season and mix together. All-in-one pan roast lamb with an aromatic coating and ratatouille-style vegetables. 5 more reasons to buy Mary Berry's Simple Comforts… 2. Prepare ahead: can be made up to 8 hours ahead and reheated with the sauce as in step 8. To enjoy cooking, as much as I do. 4. To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. I thought, ‘How do they do that, in such a limited space?’ There was one barge I did my cooking on, which was the social barge where they came for musical evenings, for dancing, and it was a great hub of community. Did you enjoy being a cox for a team of rowers at Henley? Reheat for about 12 minutes until piping hot. Mary Berry’s Simple Comforts starts Wednesday, September 9 at 8pm on BBC Two, and the accompanying book, Mary Berry Simple Comforts, will be published by BBC Books on September 17. Of the people you met during filming, who really inspired you? And I am afraid I really love food – and I’m usually tasting rather delicious things. Serve with dressed leaves or some brown bread. Sauce can be made up to 2 days ahead. Whisk in the redcurrant jelly, Worcestershire sauce and gravy browning, if …

The river is very calming, very beautiful. It’s the sort of food that the family wants to come home to. Gradually add the hot milk and whisk over a high heat until you have a thickened, smooth sauce. Prepare ahead: Can be made and cooked, without the sauce, up to 6 hours ahead. Preheat the oven to 180°/160° fan/Gas 4 and lightly grease the dish with butter. To make the soufflé base, melt the remaining butter in a saucepan. You also visited a river community and their barge allotments.

Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Mary Berry trained at The Cordon Bleu in Paris and Bath School of Home Economics. The wind was blowing, and I was trying to make a pate on the quay [at Whitby], and the ingredients flew off the table! The national treasure’s new cookbook Simple Comforts is full of classic, spirit-lifting dishes – so with autumn just around the corner, we figured there was no better time to spotlight three of Berry’s brilliantly beige recipes. Stir in the chopped pears. Brush over the surface and sprinkle with flaked almonds. Lift the lamb out of the tin and place on a large board. We caught up with her to talk lockdown, community spirit and eating on camera….

Using a small sharp knife, make a series of small slits over the leg of lamb.
Mary Berry's slow roast lamb recipe is suitable for both leg and shoulder joints and is cooked in one pan.

Beige? Pour the tomatoes into a bowl, add the stock, tomato paste, the remaining thyme, bay leaves and honey, and stir to combine. Mary Berry’s Simple Comforts launched on Wednesday, September 9th and introduces viewers to a whole batch of new savoury and sweet recipes.
Cut the remaining pears into 1cm (½ in) pieces. Admittedly, beige food is unlikely to be Instagram bait (leave that to rainbow-toned grain bowls, statement focaccia and chocolate brownie cookie sandwiches). We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. From Simple Comforts by Mary Berry (£26, BBC Books), out now. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. Stir in the grated cheese. Remove the onions from the pan and set them aside to cool. See more Spice up your roast recipes (18). Arrange the sliced apples in a neat overlapping circular pattern over the top. Add the remaining oil to the pan and place over a high heat. [In] Paris I went round the bakeries [and] tasted amazing, amazing things. Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Spoon the mixture over the brioche base and spread it to the sides.


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