Mary Berry is in her kitchen at home cooking her favourite recipes. With her trademark warmth and common sense, she takes viewers step by step through delicious recipes for everyday and special occasions.
In this series Mary reveals her favourite recipes for Sunday lunch, afternoon tea and weekday suppers. Plus she shares impressive but surprisingly easy recipes for parties and celebrations when there are more mouths to feed. In her calm and capable hands, cooking for guests has never been simpler.
In this episode Mary shows how to cook dishes to impress guests at a dinner party without getting hot and bothered in the kitchen.
She makes two delicious canapes, a salmon-and-asparagus starter, a main course of guinea fowl and a decadent chocolate tart for pudding. Mary even has a trick for cooking steak ahead of time, which guarantees perfect results.
1. Rib-eye steak with Stilton butter
A thick juicy steak is a real treat and so easy to cook for a dinner party, but here’s how to cook it without having to disappear to the kitchen at the last minute and fill the room with smoke!
2. Guinea fowl with porcini and lardons
This is a really smart main course, which is actually very simple to prepare in advance and reheat on the day. Guinea fowl are full of flavour, but not as big as chicken and the drumsticks are quite small, so use two birds to serve six.
3. Chocolate fondant tart
This tart looks like something you might have bought from a French patisserie, but it is so easy to make. Serve it gently warmed with a dusting of icing sugar, or top it with chocolate curls, drizzle with melted chocolate or top it with a little whipped cream and fresh summer berries. Or all three.
4. Blue cheese and fig tarts
These are simple to make, yet look so sophisticated, and most of the preparation can be done in advance.
5. Salmon and asparagus terrine
This is such a stunningly good looking and tasty starter for a buffet, picnic or smart dinner party. It looks as if you have spent ages preparing it, yet is very simple to make. Serve it with melba toast, oat cakes or a little salad.