Mary Berry at 90: Three recipes that provided a lifetime of cooking pleasure

mary berry She turned 90 this year and to celebrate she has released a new film. cookbook, mary 90 – Aiming to give home cooks a hassle-free “career-spanning” collection Recipes For many different occasions.

It comes with a new BBC TV series, Mary at 90: A Lifetime of Cooking,

The TV chef shares a mix of brand new recipes and his time-honored classics Berry says it’s been a “sheer joy” to write, and includes to cook She is known for making delicious, easy midweek meals and is a great crowd pleaser.

Fragrant Chicken Traybake

“An all-in-one dish, this delicious, aromatic Cock The recipes are vibrant and full of flavor,” says Berry. “Serve with rice or salad.”

serves:4-6

Material,

1 large eggplant, cut in half

2 chillies, deseeded and cut into large pieces

1 large onion, chopped

3 tbsp sunflower oil

3 dried lemon leaves

1 large stick of lemongrass, crushed

3 large chicken breast fillets, each cut in half

2 tbsp sweet chilli chutney

150 grams baby spinach leaves

small bunch Thai basil, chopped

For fragrant chutney,

1 x 400 ml coconut milk

2 tbsp thai red curry paste

2 garlic cloves, crushed

2 teaspoons fresh grated ginger

juice of 1 lemon

2 tsp fish sauce

2 tbsp sweet chilli chutney

Method,

1. Preheat the oven to 220C/200C fan/gas.

2. To make the sauce, mix all the ingredients together in a bowl.

3. Scatter the eggplant, peppers and onions in a large shallow roasting tin. Drizzle 2 tablespoons oil and mix everything together. Add half of the sauce. Add the lemon leaves and lemongrass to the tin and roast in the preheated oven for 15 minutes.

4. Add the chicken to the remaining oil and sweet chili sauce and season well. Place a large frying pan over high heat until very hot. Add the chicken and brown quickly, stirring constantly, until sealed and golden.

5. Remove the roasting tin from the oven and add the remaining sauce. Place the chicken on top and return to the oven for about 15 minutes or until cooked through.

6. Take out the chicken in a plate. Add the spinach and Thai basil to the sauce and vegetables in the tin and heat gently on the hob until the spinach is wilted.

7. Serve the chicken traybake with rice.

Skate Wings with Caper Sauce and Samphire

“Extremely popular, skate wings are readily available and easy to cook. The sauce makes the dish extra special. Buy samphire from the fish counter at a supermarket or farm shop,” says Berry.

serves:4

Material,

4 x 400g skate feathers, edges cut with scissors

100g butter, softened, plus a knob

juice of ½ lemon

4 tbsp capers

4 tbsp finely chopped parsley

400 grams fresh samphire

Method,

1. Preheat the oven to 200C/180C fan/Gas 6.

2. Place the skate wings on a board and use half the butter to spread on both sides of the skate wings. Mix salt and ground black pepper well.

3. Heat a large frying pan over high heat. When hot, brown the wings in batches for 2 minutes on each side, until golden.

4. Place the browned wings in a large roasting tin and put in the preheated oven. Roast until fully cooked, about 15 minutes (the translucent flesh will turn opaque as it cooks). To check for doneness, try carefully pulling the meat away from the bones with a sharp knife – if it comes away easily, it’s cooked. Place in a large plate and cover with foil. Leave to rest in a warm place.

4. Add the remaining butter to the frying pan and heat until light brown. Add the lemon juice, capers and parsley and remove from the heat.

5. Meanwhile, add a knob of butter and a splash of water to a large frying pan and cook the samphire over a high heat. Fry for a few minutes to heat through.

6. Divide the samphire among plates and top each with a skate wing. Top with caper butter sauce to serve.

Carrot Cake with Frosting

“Carrot cake is very popular, especially in coffee shops and bakeries,” says Berry. “My version includes my favorite spices. Carrot cake originated in the United States where they make cakes with oil instead of our butter-based sponges. Use a flavorless oil like sunflower or vegetable.”

serves:8-10

Material,

4 large eggs

175 grams caster sugar

75 grams light muscovado sugar

250 ml sunflower oil, plus extra oil for greasing

1 teaspoon vanilla extract

2 ripe bananas, mashed

150 grams carrots, peeled and coarsely grated

275 grams self rising flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ tsp mixed spices

55g walnuts or pecans, finely chopped, plus some extra for decoration

For Cream Cheese Frosting,

250 grams butter, softened

2 teaspoons vanilla extract

350 grams icing sugar

350 grams full fat cream cheese

Method,

1. Preheat the oven to 180C/160C fan/Gas 4. Grease and line the base of 2 x 20cm (8in) loose-bottomed sandwich tins.

2. Break the eggs into a large bowl and beat them with a fork. Add the caster and muscovado sugar, oil and vanilla and mix well.

3. Add the remaining ingredients to the bowl and beat using an electric hand whisk until completely combined. Be careful not to over-beat.

4. Divide the mixture between the two prepared tins and level the surface. Bake in the preheated oven until well risen and lightly golden, about 35-40 minutes. Leave to cool in the tin for 10 minutes, then transfer to a wire rack.

5. Meanwhile, make the frosting. Measure the butter, vanilla and icing sugar into a large bowl and beat using an electric hand whisk until combined. Add cream cheese and beat until creamy and light.

6. Peel the paper from the base of the sponge and turn one over onto a plate. Spread with frosting. Place the second cake on top and use the remaining frosting to cover the top and sides, creating a beautiful swirl on top. Garnish with walnuts or pecans to serve.

It can be made and assembled up to 8 hours in advance. Freezes well but it is best to apply ice on that day.

‘Mary 90 – My Very Best Recipes’ by Mary Berry (BBC Books, £28).