Mary Berry – Love to Cook episode 3: Mary meets those who get great pleasure out of cooking for a crowd. In Liverpool, she joins the remarkable team from Homebaked Bakery, a goal kick away from Liverpool FC’s stadium, who take on the job of feeding fans on match day. Ten years ago, the century-old bakery risked being demolished, but the incredible community rose to the challenge and saved it. Now, it is co-owned and supported by an army of volunteers.
On a smaller but still impressive scale, Mary meets Andrew, whose passion to feed has led him to build a smokehouse in his suburban garden. Describing it as a ‘hobby gone wrong’, Andrew can smoke up to 200kg of meat a night – including the kosher lamb bacon he dubs ‘lacon’.
Between these tales, Mary cooks up her own crowd-pleasing delights, including quick and easy, melt-in-the-mouth cheese biscuits, a fragrant lamb rogan curry, a sumptuous platter of sticky soy and ginger pork and crispy-yet-creamy chocolate profiteroles, the perfect pudding for a party.
Mary also shares her best tips on how to cope with more people at the table with clever ways for dealing with the washing up and how to keep large platters fresh and ready to go!
Mary Berry – Love to Cook episode 3 recipes:
Melt-in-the-mouth walnut and cheese biscuits
These biscuits are a sort of savoury shortbread and are so moreish! If you see broken walnuts on the shelf when you are buying the ingredients, be sure to get them as they are cheaper and they taste the same. You could also use a different nut, if you prefer.
Method:
- Place all of the ingredients, except the poppy seeds, in a food processor. Season with salt and pepper and whizz until well combined to a soft dough.
- Turn the dough out onto a lightly floured work surface and roll into a cigar shape about 12cm/4½in long and 3cm/1¼in wide.
- Sprinkle the poppy seeds on a board. Roll the dough in the seeds so the dough is completely covered. Carefully wrap in cling film and place in the freezer to chill for 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking tray with non-stick baking paper. Cut the dough into 20 thin slices and arrange on the baking tray. Bake in the oven for about 15 minutes, or until pale golden and just firm in the centre. Remove from the oven and leave to cool on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
Sticky soy and ginger pork
Roasting a whole fillet is so quick to do and this delicious marinade makes it easy and full of flavour. There is enough marinade here for a sauce, too – make sure you heat it well before pouring over the cooked pork.
Method:
- To make the marinade, place all of the ingredients in a bowl and mix well.
- Place the fillet in the marinade. Season with salt and pepper and turn until the fillet is fully coated with marinade. Leave to marinate for a few hours in the fridge.
- Preheat the oven to 220C/200C Fan/Gas 7 and line a small roasting tin with baking paper.
- Removed the fillet from the marinade (reserving the marinade to use later) and place in the roasting tin. Roast for 25–30 minutes, until golden brown and cooked through. Remove the fillet from the roasting tin and set aside on a board to rest. Cover with foil and leave for 5 minutes before carving.
- Place the reserved marinade in a small saucepan and place over a medium heat. Bring to a simmer, stirring occasionally. Carve the pork into slices and arrange on a serving platter. Pour the hot marinade over the top and scatter with the spring onions, chilli and coriander. Serve with rice or noodles.
Lamb rogan curry – Mary Berry – Love to Cook episode 3
This is a gentle, full-flavoured curry of Persian origin. It is worth grinding your own cardamom for an authentic flavour and mixing your own spices for the paste. If time is short, use a good-quality, shop-bought medium curry powder (about 1–2 tablespoons) instead.
Method:
- To make the curry paste, place the cardamom pods in a small bag. Bash the pods with a rolling pin to release the seeds. Place the seeds in a pestle and mortar and grind to make a fine powder. Tip into a bowl, add the remaining paste ingredients and mix to a paste.
- To make the curry, heat the oil in a large ovenproof frying pan or flameproof casserole over a high heat. Add the lamb cubes and brown in two batches to seal. Remove the lamb with a slotted spoon and set aside.
- Preheat the oven to 150C/130C Fan/Gas 2.
- Add the onion to the pan and fry for a few minutes. Add the garlic and chilli and fry for a few seconds. Return the lamb to the dish, add the curry paste and fry for a few minutes to bring out the flavour. Pour in the stock and add the cinnamon, bay leaves and sugar. Season with salt and pepper, cover with a lid, bring to the boil and transfer to the oven for about 1½ hours, or until the lamb is tender.
- Just before serving, add the yoghurt and stir until smooth. Remove the cinnamon and bay leaves, check the seasoning and sprinkle with the coriander. Serve with rice.