Great British Bake Off's Mary Berry shares three recipes anyone can cook
Published 11/09/2016 | 02:30
The TV star and much-loved baker offers up some sure-fire recipes that anyone can cook with confidence
Roast rack of pork with sage and lemon rub
Prepare ahead: The pork can be cooked up to two days ahead if serving cold.
2 onions, thickly sliced (about 1cm/½in thick)
1.7kg (3¾lb) forerib of pork loin, skin scored
4 tbsp finely chopped sage leaves
Finely grated zest of 1 lemon
Coarse sea salt
For the gravy 25g (1oz) butter
25g (1oz) plain flour
1 tsp lemon juice
1 tsp redcurrant jelly
A dash of worcestershire sauce
Salt and freshly ground black pepper
1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Put the onion slices into a small roasting tin, sit the pork joint on top of the onions and rub 1½-2 tablespoons of coarse salt into the scored skin.
3. Place the sage in a bowl with the lemon zest and ½ tablespoon of coarse salt. Mix together and, using your fingers, rub the mixture into the skin of the joint.
4. Roast in the oven for 30 minutes until golden and starting to crisp. Reduce the oven temperature to 200°C/180°C fan/Gas 6 and continue to roast for 1 hour and 25 minutes to 1 hour and 35 minutes or until the pork is cooked through, the juices are running clear, and the crackling is crisp and golden (see tip). Carefully remove the pork joint from the tin and set aside to rest for about 10 minutes, covered with foil.
5. While the meat is resting, make the gravy. Add 450ml (15fl oz) of water to the roasting tin and bring to the boil on the hob, scraping the base of the tin with a wooden spoon to incorporate the caramelised juices into the liquid to create a stock. Remove from the heat and strain into a jug.
6. Melt the butter in a saucepan, add the flour and whisk to form a roux. Cook for 30 seconds, then blend in the homemade stock over a high heat, whisking all the time and boiling until thickened. Season to taste with salt and pepper, the lemon juice, redcurrant jelly and a dash of Worcestershire sauce.
7. Carve the pork and crackling and serve with the gravy.
Cardamom sponge with white chocolate icing
Prepare ahead: The cake can be made and iced up to a day ahead. Freeze: Freezes well without the icing.
225g (8oz) butter, softened, plus extra for greasing
4 eggs, beaten
225g (8oz) caster sugar
225g (8oz) self-raising flour
1 tsp baking powder
12 cardamom pods
50g (2oz) good-quality white chocolate, to decorate
For the icing 100g (4oz) good-quality white chocolate
50g (2oz) butter, softened
75g (3oz) full-fat cream cheese
200g (7oz) icing sugar, sifted
½ tsp vanilla extract
1. You will need two 20cm (8in) round sandwich cake tins. Preheat the oven to 180°C/160°C fan/Gas 4, then grease the tins with butter and line the bases with baking paper.
2. Place the butter and eggs in a large mixing bowl with the sugar, flour and baking powder and beat together, by hand or using an electric hand whisk, until combined.
3. Bash the cardamom pods with a rolling pin on a chopping board to release the seeds. Grind the seeds until fine using a pestle and mortar then stir this into the cake batter. Pour the batter into the prepared tins and smooth the tops.
4. Bake in the oven for about 25 minutes until golden brown and springy to the touch. Allow to cool in the tins for 5 minutes and then turn out and leave to cool on a wire rack.
5. Make the icing. Place the white chocolate in a heatproof bowl set over a pan of gently simmering water. Stir until melted and smooth, taking great care not to let the chocolate get too hot (see tip below). Set aside to cool and thicken a little.
6. Whisk the butter and cream cheese together until fluffy and soft. Whisk in half the icing sugar, then add the vanilla extract and remaining icing sugar and whisk again. Stir in the melted white chocolate to combine and then transfer to the fridge to chill for about 20 minutes until thickened enough to spread on the cake (see tip below).
7. Divide the icing between the two cakes, spreading half on one, sandwiching with the second cake and using the rest of the icing to cover the top. Use a sharp knife to cut or shave the remaining white chocolate into angular shards and then arrange these over the top of the cake to make an impressive decoration. Cut into wedges to serve.
Mary's Foolproof Tips
* Make sure the butter for the icing is softened or it will not blend smoothly with the cream cheese, and will leave lumps.
* Don't overheat the white chocolate or the icing will not set.
* If the icing has firmed up too much in the fridge, let it sit at room temperature for a few minutes until soft enough to spread.
Cheese and garlic tear-and-share scones
Prepare ahead: Can be made up to a day ahead.
Freeze: Freeze well cooked.
450g (1lb) self-raising flour, plus extra for dusting
2 tsp baking powder
2 tsp mustard powder
1 tsp salt
100g (4oz) butter, cubed
50g (2oz) parmesan cheese, finely grated, plus extra for sprinkling
100g (4oz) mature Cheddar cheese, grated
1 garlic clove, crushed
6 tbsp finely snipped chives
About 150ml (5fl oz) milk
1. Preheat the oven to 220°C/200°C fan/Gas 7 and line a baking sheet with baking paper.
2. Measure the flour and baking powder into a large bowl with the mustard, salt and butter. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Add both cheeses with the garlic and chives.
3. Beat the eggs in a jug, adding enough milk to make up to 300ml (10fl oz) of liquid. Gradually add this to the mixture in the bowl and mix together to make a dough (see tip below). Tip on to a lightly floured work surface and knead until smooth, then divide into 22 equal-sized balls.
4. Arrange the balls of dough on the prepared baking sheet to form a round with all the balls just touching. Brush with any leftover liquid in the jug and sprinkle with the extra Parmesan.
5. Bake in the oven for 25 minutes until well risen and golden on top and underneath. Serve warm with butter.
Mary's Foolproof Tip
* A scone dough should be fairly sticky rather than dry. If it is on the wet side, it gives a better rise and the resulting scones are very moist.