Mary Berry’s Quick Cooking episode 4 – The Navy

Mary Berry’s Quick Cooking episode 4: Mary is off to join the Navy on-board one of its most powerful warships, the HMS Defender, to learn how they turn out hundreds of meals a day against the clock and on a tight budget. Whilst the crew run a war-training exercise on board the ship, Mary heads to the galley to see if she can help the kitchen team with the mammoth task of prepping, cooking and serving 240 meals from scratch in just 75 minutes. Known as ‘action messing’ Mary is really cooking against the clock.

 
In her own kitchen, Mary creates dishes inspired by her experience at sea – a tempting crumble fish pie, special cauliflower soup and moreish mini sausage rolls.

Mary Berry’s Quick Cooking episode 4 recipes:

Ginger oat crunch biscuits

Mary Berry’s ginger biscuits are simple to make, crunchy and very tasty. The mixture spreads out to give very thin, crisp biscuits, so they need to be spaced well apart on the baking trays.

Mini sausage rolls and veggie red pepper ricotta puffs

Mary’s mini sausage rolls will always be the first to go at a party! Choose from a veggie or traditional meat version – they are both really easy to make and absolutely delicious!

Chocolate chip traybake

Mary Berry’s traybake is such an easy cake to make, and very quick to mix using the all-in-one method. It makes lots of portions so if you are cooking for a bake sale or party this is the one for you!

Method

• Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper.
• For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth.
• Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips.
• Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack.
• To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve.