The star of the show is slow-roast shoulder of lamb with rosemary and paprika rub, served with the perfect combination of potatoes and vegetables.
Mary Berry takes us step by step through recipes for everyday and special occasions. Mary’s trademark approach to home cooking shines through in every recipe. She uses easy-to-buy ingredients, keeps her instruction straightforward and instinctively knows what sort of food we like to eat at home. Her reliable and trusted recipes work every time.
In the third episode of the series, Mary is back in her kitchen to cook her favourite meal, Sunday lunch. Three generations of her family are sitting down together to enjoy Mary’s wonderful food.
For pudding, Mary serves plum tarte tatin and a delicious fruit salad. All the Sunday lunch recipes can be prepared in advance, even yorkshire puddings, making for a relaxed and informal family get-together.
1. Roasted lamb with rosemary and paprika rub
Shoulder of lamb is quite fatty, but that’s what makes the meat so sweet and succulent, and by cooking it for a long time at a low temperature, the meat becomes so tender it just falls off the bone. This is the perfect roast to put in the oven and leave while you are out as it cooks slowly in the oven and you will return to a house full of wonderful aromas and meltingly tender meat. Serve it with fresh mint sauce.
2. Three fish pie
A lovely fish pie is always a great dish to make ahead and serve for a big family gathering or even a casual supper party with friends. The white wine and leeks make this pie taste a little more sophisticated than usual, but you can use all milk if you are feeding children.
3. Fennel and potato gratin
This is the perfect combination of potatoes and vegetables all cooked in one dish for a hearty dinner party or Sunday lunch. It is so tasty I could eat it as a supper on its own!
4. Plum and marzipan tarte tatin
This is a cheat’s variation of the classic French tart and makes an impressive pudding to serve in the autumn with lots of cream or ice cream.
5. Yorkshire pudding
Everyone loves a big pillowy Yorkshire pud and I can guarantee you success if you follow this recipe, which I have been making to serve with Sunday lunches for many years.