Mary Berry’s Simple Comforts episode 2 – River Thames: Mary heads off down the Thames – from the gentle, calm waters of the non-tidal Thames to the fast-flowing, choppy banks in central London. She explores the hidden gems of this iconic river, stopping for delicious food along the way.
Mary Berry’s Simple Comforts: Mary’s journey starts with the Henley Rowing Club, where she is recruited as their cox. To feed her breathless team, Mary rustles up some delicious mixed bean and butternut squash wraps. Next, a vessel skippered by royal waterman Jonathan Hunt ferries Mary to The Waterside Inn – the world-famous, three-Michelin-Star restaurant run by the Roux family – where Mary is in for a real, comforting treat. But this luxury is replaced with hard work when Mary finds herself at the helm, steering the harbour master’s patrol boat into the heart of the capital.
Right in the centre of the city, Mary discovers an oasis floating on the Thames when she meets an established river community who have turned their barges into gardens teaming with fruit and veg. Mary’s maritime exploits inspire her wonderful Thai salmon, her sustaining warm chicken and dill salad and two blissful puds – a refreshing lemon tart and a decadent toffee and pear pudding.
Mary Berry’s Simple Comforts episode 2 – River Thames
Thai-style salmon with roasted vegetables
An all-in-one-pan dish, bursting with Thai flavours, salmon and fresh vegetables. For a more filling meal, serve with steamed or boiled rice.
Method
- Preheat the oven to 220C/200C Fan/Gas 7.
- Mix the coconut milk, Thai paste, chilli, garlic, ginger, lime juice and fish sauce in a small bowl and season with salt and pepper.
- Scatter the cauliflower, peppers and shallots into a large roasting tin. Add 1 tablespoon of the oil and stir. Pour over half of the coconut mixture, season with salt and pepper and drizzle over the honey. Roast for 12–15 minutes, or until the vegetables are starting to brown.
- Mix the courgettes with the remaining oil. Add the courgettes and salmon to the tin and spoon over the remaining coconut mixture. Roast for a further 10 minutes, or until the fish is just cooked.
- Sprinkle over the Thai basil and serve immediately.
Mixed bean and butternut wraps
I am really into wraps: they’re quick to make, handheld and easy to eat. Perfect for a vegetarian packed lunch.
Method
- Preheat the oven to 220C/200C Fan/Gas 7. Put the squash on a baking sheet, drizzle with the oil, sprinkle with 1 teaspoon of the cumin and season with salt and pepper. Roast for about 15 minutes, or until lightly golden. Leave to cool.
- In a small bowl, mix the yoghurt with the spring onions, garlic, harissa, the remaining cumin and the lemon juice. Stir in the beans and coriander and season well with salt and pepper.
- Warm the wraps in the cooling-down oven until just warm to the touch but still pliable.
- Divide the lettuce between the wraps, placing it in the middle. Top with the bean mixture and the roasted squash. Fold in the sides and bottom, then roll up tightly. Slice in half on the diagonal.
Lemon posset tart with raspberries – Mary Berry’s Simple Comforts
Mary Berry’s creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin.
Method
- To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes.
- Preheat the oven to 200C/180C Fan/Gas 6.
- Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool.
- To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top.
- Chill in the fridge for at least 4 hours, or overnight, until set.
- To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked.