Mary Berry – Love to Cook episode 2

Mary Berry - Love to Cook episode 2

Mary Berry – Love to Cook episode 2: One of the greatest pleasures of food is that there are always ideas and ingredients to discover, and Mary never tires of exploring new ways to cook and eat. Times are changing, and in recent years, the popularity of plant-based foods has grown immensely. In this episode, Mary meets father and son duo Mike and Joe of One Planet Pizza, who have turned their passion into a successful business. But can they convince Mary with a vegan take on scrambled eggs and a delicious vegan substitute for pulled pork?



Next stop for Mary is the restaurant Chishuru, run by Adejoke Bakare in the heart of the vibrant Brixton Market. There is no better introduction to a culture than through its food, and Mary takes her first ever bite of Nigerian cuisine.

For something sweet, Mary explores a pudding she has never seen before – mochi. Little Moons is the brainchild of siblings Howard and Vivenne, and they are keen to win Mary over with their rice dough-covered ice cream.

Inspired by new flavours and cuisines, Mary Berry cooks up four stand-out dishes of her own, using white miso in roasted duck legs and a pan-fried prawn dish that really tantalises the taste buds. Packed with seeds and nuts, Mary creates a Nordic loaf, paired perfectly with dill-pickled vegetables, and finishes with a contemporary take on a classic passion fruit tart. Mary also shows us her favourite tips on how to store these new foods in a better way.


Mary Berry – Love to Cook episode 2 recipes:


Miso prawns with coriander

Miso prawns with coriander
Miso prawns with coriander

Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses.


  • Put all the marinade ingredients into a medium bowl, season with black pepper and whisk together. Add the prawns and king prawns, and stir to coat well. Transfer to the fridge and leave to marinate for 1 hour, or longer if you have time.
  • Heat the sunflower oil in a large frying pan or wok over a high heat. Add all the prawns and their marinade and fry for 3–4 minutes, until cooked through, pink and slightly sticky.
  • Remove the lemongrass, add the lemon juice, coriander and pak choi, and fry for 1 minute. Give the pan one last toss.
  • Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate.

Nordic seed and nut loaf – Mary Berry – Love to Cook

Nordic seed and nut loaf
Nordic seed and nut loaf

This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés.


  • Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.
  • Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.
  • Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.
  • Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.
  • Slice into thin slices to serve.

Passion fruit tart with orange pastry

Passion fruit tart with orange pastry
Passion fruit tart with orange pastry

Think tarte au citron but with passion fruit – completely divine! Gentle cooking ensures that the filling is smooth and creamy, so be careful not to let it bubble. You will need a deep 23cm/9in loose-bottomed fluted tart tin.


  • To make the orange pastry, place the flour, butter, icing sugar and orange zest in a food processor. Blend together until the mixture resembles breadcrumbs. Add the egg and whizz again until the dough comes together to form a ball. Sprinkle a work surface with flour and gently roll out the pastry until it is very thin. Carefully transfer to a deep 23cm/9in loose-bottomed fluted tart tin and line the base and sides. Press into the sides of the fluted edges and level the top. Prick the base with a fork and place in the fridge to chill for at least 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Line the pastry case with non-stick baking paper and fill with baking beans. Blind bake for about 15 minutes, or until lightly golden at the edges. Remove the paper and beans and return to the oven for a further 5 minutes, until the pastry is crisp and lightly golden.
  • Reduce the oven temperature to 160C/140C Fan/Gas 3.
  • To make the filling, sieve the passion fruit pulp into a large bowl, discarding the seeds. Break the eggs into the bowl, then add the orange juice, cream and sugar. Beat well until combined.
  • Transfer the passion fruit custard into a jug, then pour into the pastry case and carefully slide back into the oven. Bake for 35–40 minutes, until the custard is just set in the middle with a very slight wobble.
  • Leave to cool to room temperature, dust with a little icing sugar and serve with the cream on the side. If not eating straight away, leave to cool, then place in the fridge to chill.
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