Mary Berry’s Quick Cooking episode 5 – West End

Mary Berry’s Quick Cooking episode 5

Mary Berry’s Quick Cooking episode 5 : Mary is out for a day, and a night, on the town. London’s busy West End attracts millions of visitors every year, and Mary is joining them as she seeks out the secrets of getting busy people fed quickly and well. She will discover the art of high speed wok cooking in Chinatown, sample the delicious sweet treats being made daily from London’s first ever patisserie before catching a show and a late night cocktail with some of its cast.



Exploring the West End old and new, and the history behind this ever changing and evolving food epicentre of London. In her own kitchen, Mary creates dishes inspired by her trip – an Asian beef and pepper stir fry knocked up in no time, a heavenly chocolate cappuccino pie and an easy, speedy breakfast for those on the go!


Mary Berry’s Quick Cooking episode 5 recipes


Beef and pepper stir-fry

Beef and pepper stir-fry
Beef and pepper stir-fry

Mary Berry bashes the steak for her stir-fry before cooking to tenderise it and then fries it as a piece (rather than in strips) for a more succulent flavour.


  • Make the marinade by placing all the ingredients in a bowl and mixing together well.
  • For the stir fry, using a meat mallet, rolling pin or the base of a saucepan, bash the steaks to make them a little thinner. Sit them in a large dish and spoon over 3 tablespoons of the marinade. Leave to marinate while you cook the noodles.
  • Cook the noodles in boiling salted water according to the packet instructions, then drain and set aside.
  • Heat 2 tablespoons of the oil over a medium–high heat in a large non-stick frying pan. Season the marinated steaks with salt and pepper and fry for 1½–2 minutes on each side, then transfer to a warmed plate to rest.
  • Wipe the frying pan with a piece of kitchen paper, add the remaining oil and fry the red peppers and onion for 3–4 minutes over a high heat. Tip in the white parts of the Chinese leaves and fry for another minute.
  • Add the remaining marinade and the drained noodles, toss until coated, then add the green parts of the Chinese leaves, some seasoning and half of the coriander. Toss everything together to mix and heat through.
  • Divide the noodles among four plates. Very thinly slice the steaks and place on top of the noodles. Drizzle any resting steak juices on top and garnish with the remaining coriander to serve.

Chocolate cappuccino pie

Chocolate cappuccino pie
Chocolate cappuccino pie

An indulgent, rich chocolate tart – quick to make and even quicker to devour! Like a cup of cappuccino, Mary Berry’s chocolate tart has a creamy topping and scattering of chocolate shavings. For this recipe you will need a 23cm/9in round, loose-bottomed, fluted tart tin with deep sides and a piping bag with a plain nozzle (optional).

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