Mary Berry shares some of her favourite recipes for the big day itself with five delicious, indulgent but easy classics for a stress-free Christmas Day and an enviable feast.
Mary Berry’s Absolute Christmas Favourites episode 2
To start, Mary gets everyone in the mood with her mulled wine and mini filo beef wellington canapés. Then it’s on to Christmas dinner itself, and Mary is roasting a turkey crown and serving it with all the trimmings – fail-safe sage and onion stuffing balls, a simple-yet-delicious cranberry sauce and a recipe for brussels sprouts that everyone will want to eat. And for a final mouthwatering treat, Mary cooks her very special take on the traditional Christmas mince pie. It couldn’t be any more simple or delicious.
As well as cooking her Christmas Day favourites, Mary tells stories from her past and visits some specialist artisans getting ready for a busy Christmas. First up, she samples a seasonal tipple at the Wiston Estate winery, before visiting Hampton Court to find out whether her Christmas in any way resembles the Christmas celebrated by the Tudors.
Mary Berry’s roast turkey
She shows you how to cook a turkey crown – deliciously flavoured with orange and thyme – in 10 easy steps. A wonderful option for Christmas dinner.
Mini beef Wellington tartlets
Mary Berry’s miniature beef-and-horseradish tartlets are perfect as Christmas party canapés.
Mary Berry’s Christmas stuffing
These traditional stuffing balls provide the perfect accompaniment to roast poultry – especially at Christmas.
Method
- Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
- Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.
- Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes, turning once, until golden on both sides.
- Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20–25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
- Serve with roast turkey, roast chicken, or other roast meat.
Mary Berry’s mince pies
Mince pies will win any Christmas get-together. These Christmassy bites have delicious orangey pastry and grated marzipan on top that gives a wonderful flavour.
