In this episode, Mary Berry’s Quick Cooking episode 6, Mary is given an access-all-areas pass as she heads behind the scenes at Heathrow airport. Where everyone has one eye on the clock and a flight to catch, Mary wants to see how the restaurants and cafes feed the 80 million people that pass through the terminals each year in record-breaking time.
Mary throws herself into the different roles needed to keep one of the busiest airports in the world fed and running smoothly, including a stint as an airport firefighter. In this episode, Mary whips up wonderful quick delights, including a rich chicken korma, a delicious apple sandwich cake and some extra special roast scallops.
Mary Berry’s Quick Cooking episode 6 recipes:
Korma-style chicken curry
Mary Berry’s easy chicken curry is mild enough for all the family to enjoy.
- Season the chicken pieces with salt and pepper.
- Heat a large, deep non-stick frying or sauté pan until piping hot and add 2 tablespoons of the oil. Quickly fry the chicken for 4–6 minutes until sealed and slightly golden. (You may need to cook the chicken pieces in batches if they don’t fit in your pan in a single layer.) Remove with a slotted spoon and set aside.
- Add the remaining oil to the pan with the onions, garlic and chilli and fry over a medium–high heat for 10 minutes, or until the onions are golden brown. Add the spices and fry for another minute, stirring well to coat the onions. Stir in the stock, ground almonds and mango chutney, then bring to the boil and allow to bubble for 2–3 minutes.
- Return the chicken to the pan and stir in. Reduce the heat, cover with a lid and simmer for about 5–7 minutes, or until the chicken is cooked through.
- Stir in the lemon juice and yoghurt, check the seasoning, adding salt and pepper to taste. Serve with boiled or steamed rice and garnish with coriander leaves.
Apple sandwich cake
Mary Berry’s ultimate cream sponge cake – the apple makes the cake really moist and the lemon-flavoured cream keeps it fresh-tasting. Delicious!
- Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round, loose-bottomed sandwich tins and line the bases with baking paper.
- Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat with an electric hand whisk until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops.
- Bake in the oven for about 25–30 minutes until golden, well risen and coming away from the sides of the tins. Allow to cool in the tins.
- Meanwhile, make the filling. Whip the cream into soft peaks in a bowl, then lightly swirl in the lemon curd. Invert the tins to remove the cakes and then peel away the paper. Sit one cake upside down on a serving plate. Spread the lemon cream to the edge of the sponge, place the other cake gently on top to sandwich the cakes together.
- Dust the top with icing sugar to serve.