Mary Berry’s Quick Cooking episode 2: Mary is joining the crowds and heading to her first-ever music festival, but it is not the bands she has come for. She wants to explore the wonderful world of festival food pop-ups, seeing firsthand how these exciting outdoor cooks draw mega crowds as they whip up delicious delicacies in a flash.
During her festival adventure, Mary enlists the help of one of the festivals headliners, Rick Astley, together making her speedy cheesy muffins all from her very own food truck. She also creates some sure-fire kitchen successes with her scrumptious rosemary lamb steaks, vegetable kebabs and a delicious rum and raisin ice cream.
Mary Berry’s Quick Cooking episode 2 – The Festival recipes
Mary Berry’s quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. For this recipe you will need a 12-hole muffin tin and muffin cases.
Marinated rosemary lamb steaks with red peppers
Lamb steaks, cooked in the right way, are tender and full of flavour – and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them.
No-churn rum and raisin ice cream with glazed pineapple
Sweet, naughty and delicious, Mary Berry’s no-churn ice cream is gorgeously smooth and so easy to make at home. Serve with the quick glazed pineapple for a relaxed summer dessert that’s perfect for barbecues. For this recipe you will need a 1 litre/1¾-pint freezer-proof container or eight ramekins.
- For the ice cream, put the raisins in a saucepan. Add the rum and gently heat until just boiling. Spoon into a bowl, then cover and leave to soak overnight until all the raisins are plump and the rum has been absorbed.
- Pour the cream into a large bowl and whisk using an electric hand whisk until soft peaks form when the whisk is removed from the bowl. Carefully fold in the condensed milk, then the raisins and any excess rum and mix well.
- Spoon into a 1 litre/1¾-pint freezer-proof container or eight ramekins, and freeze for a minimum of 12 hours or overnight.
- For the glazed pineapple, remove the base and top of the pineapple with a sharp knife and slice off the skin. Cut the pineapple lengthways into eight wedges, then remove and discard the core.
- Heat a large griddle pan until very hot. Use a heavy-based frying pan if you don’t have a griddle pan.
- Mix the sugar and rum together in a small bowl. Brush the rum glaze all over the pineapple wedges, then place in the pan and chargrill for 1 minute on each side or until golden and with griddle marks on the fruit – you just want to glaze the pineapple, not cook it, as it should still be firm when you eat it.
- Serve scoops of ice cream and the glazed pineapple drizzled with lime juice and any extra rum syrup.