Sunday 25 February 2018

Every Day Delights with Mary Berry's weekday meals

Mary Berry's squash and black bean chilli
Mary Berry's squash and black bean chilli
Mary Berry's white chocolate and raspberry cheesecake
Mary Berry Everyday
Smoked haddock

Elevate your daily cooking above the quotidian with Mary Berry's delicious weekday meals.

SQUASH AND BLACK BEAN CHILLI

This is very similar to a meat chilli but using tender cubes of butternut squash and black beans, which are readily  available in cans. Use canned black- eyed beans if not. Serve with boiled rice, guacamole, soured cream and grated cheese, or with tortillas, or as a filling for burritos.

This is very similar to a meat chilli but using tender cubes of butternut squash and black beans, which are readily available in cans. Use canned black- eyed beans if not. Serve with boiled rice, guacamole, soured cream and grated cheese, or with tortillas, or as a filling for burritos.

Serves 6-8.

Cook time: 1 hour

Ingredients

1 small butternut squash (about 1kg/1lb 12oz), peeled, deseeded and cut into cubes

3 tbsp olive oil

Salt and freshly ground black pepper

2 red onions, chopped

2 garlic cloves, crushed

1 fresh red chilli, deseeded and finely chopped

1 tbsp ground cumin

1 tbsp ground coriander

3 x 400g tins chopped tomatoes

150ml (5fl oz) white wine

1 tbsp light muscovado sugar

2 x 400g tins black beans (see tip), drained and rinsed

Sprigs of coriander, to serve

Method

1. Preheat the oven to 220°C/200°C fan/Gas 7.

2. Arrange the cubes of squash in a single layer on a baking tray and drizzle over 2 tbsp of the olive oil. Season with salt and pepper and toss together. Roast in the oven for 25-35 minutes or until golden and tender but still with a little bite.

3. Heat the remaining oil in a large, wide, deep frying pan. Add the onions, garlic and chilli, and fry over a high heat for 2-3 minutes. Sprinkle in the spices and fry for another minute. Add the tomatoes (see tip), wine and sugar, season with salt and pepper and bring to the boil, stirring. Cover with a lid, then reduce the heat and simmer for about 10 minutes.

4. Give the mixture a stir, add the beans and the roasted cubes of squash, then cover again with the lid and simmer for a further 10 minutes.

5. Check the seasoning and serve piping hot with the coriander.

PREPARE AHEAD

Can be made up to a day ahead and reheated.

FREEZE

Freezes well.

SMOKED HADDOCK AND CAULIFLOWER GRATIN

Think of fish pie and cauliflower cheese, and combine the two - delicious! Using a very simple sauce consisting of thickened cream, with the cheese layered into the dish, means it's quick to prepare too. It makes a comforting meal in itself, though you could serve it with warm crusty bread, if you liked.

Serves 6.

Cook time 30-35 minutes

Ingredients

Butter, for greasing

350g (12oz) potatoes (about 2 small/medium), peeled and cut into 2cm (¾in) cubes

Salt and freshly ground black pepper

1 medium cauliflower, broken into small florets

1 heaped tbsp cornflour

300ml (10fl oz) pouring double cream

100g (4oz) Gruyère cheese, coarsely grated

2 tbsp chopped parsley

2 tbsp snipped chives

500g (1lb 2oz) undyed smoked haddock fillets, skinned and cut into 6 large pieces

Paprika, for dusting

Method

1. You will need a 2½-3-litre (4½-5-pint) wide-based, shallow ovenproof dish. Preheat the oven to 200°C/180°C fan/Gas 6 and grease the dish with butter.

2. Put the potato cubes into a large saucepan, cover with water, add a little salt and bring to the boil. Boil for about 4 minutes, then add the cauliflower florets and boil for a further 4 minutes. Drain well.

3. Tip the potatoes and cauliflower into the prepared dish and season with salt and pepper. Measure the cornflour into a bowl, pour in the cream, add some salt and pepper and stir to combine.

4. Scatter half the Gruyère cheese over the cauliflower and potato in the dish. Sprinkle over the parsley and chives, then add the pieces of haddock so that they cover the top in an even layer. Pour the cream mixture all over the top and in between the cracks. Scatter with the remaining cheese and dust with a little paprika.

5. Bake in the oven for 20-25 minutes or until golden and bubbling

PREPARE AHEAD

Can be assembled up to 6 hours ahead of time and then kept in the fridge. Bring to room temperature before cooking, or else cook slightly longer until the cheese is golden brown and bubbling.

WHITE CHOCOLATE and RASPBERRY CHEESECAKE

This smooth and creamy cheesecake is delicious - the digestive biscuits and white chocolate give sweetness, while the raspberry coulis provides a lovely sharp contrast, in colour as well as taste. Filling the holes in the middle of the topping with the coulis means there is a lovely surprise when you cut into it - creating a two-tone effect but a bit different from a rippled cheesecake.

Serves 6-8.

Prep time: 30 minutes, plus chilling

Ingredients

For the base:

60g (2½oz) butter, plus extra for greasing

150g (5oz) digestive biscuits

1 tbsp demerara sugar

For the topping:

200g (7oz) white chocolate

1 x 250g tub of full-fat mascarpone cheese

300ml (10fl oz) pouring double cream

1 tsp vanilla extract

500g (15oz) fresh raspberries

1 tbsp icing sugar

Method

1. You will need a 20cm (8in) round spring-form tin with deep sides, and a piping bag fitted with a plain nozzle (optional). Butter the base of the tin and line with a disc of baking paper.

2. To make the base, measure the biscuits into a resealable freezer bag and use a rolling pin, or the base of a saucepan, to crush into fine crumbs, but still with a bit of texture.

3. Heat the butter in a small saucepan over a low heat until just melted. Add the crushed biscuits and sugar, and stir until combined. Spoon into the base of the prepared tin and press with the back of a spoon until level. Chill in the fridge while you make the topping.

4. Break the chocolate into a separate bowl (see tip), and sit it on top of a pan of simmering water. Stir until melted but not hot, then leave to cool down for 5-10 minutes until cool but still liquid.

5. Meanwhile, tip the mascarpone into a bowl, and mix with a spatula to loosen so it is soft. Stir in the cream and vanilla extract, stirring with the spatula until smooth.

6. To make a coulis for the top of the cheesecake, place half the raspberries into a small blender or food processor. Add the icing sugar and whizz until runny, then pour through a sieve to remove the seeds.

7. Pour the melted chocolate into the bowl along with the mascarpone mixture and stir to combine, taking care not to over-mix.

8. Spoon half the white chocolate mixture onto the biscuit base in the tin. Use the handle of a teaspoon to make a few small holes in the white chocolate mixture, pushing right down to the top of the biscuit base.

9. Pour or pipe enough of the coulis into the holes to fill them, setting aside the remaining coulis for decorating the top of the cheesecake. Spoon the remaining white chocolate mixture on top and smooth and level the top. Cover with cling film and chill in the fridge for a minimum of 6 hours or ideally overnight.

10. To serve, arrange the rest of the raspberries on top of the cheesecake and then drizzle the remaining coulis over the top. Finally, run a palette knife around the edges of the tin before removing the sides and base, and sit it on a serving plate.

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