Mary Berry’s Foolproof Cooking episode 1

In each episode, Mary shows fabulous recipes and technical tips to please the novice and the expert cook alike, as well as sharing some of her memories of her life, family and friends.

No matter how hard a dish may seem, Mary has a way to make it foolproof. In each episode, Mary shows fabulous recipes and technical tips to please the novice and the expert cook alike, as well as sharing some of her memories of her life, family and friends. Revealing recipes and secrets guaranteed to help in any culinary situation – from feeding the family to impressing friends, from busy days when time is scarce to finding comfort on those more gloomy days – Mary has the perfect trusted recipe that will never let you down.


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Mary also gets out and about visiting suppliers and producers all the way along, giving help and advice to the viewers, whether they are looking for dinner party suggestions or a quick weeknight dinner.


In the first programme, Mary cooks up a celebration of five delicious dishes suitable for those special days when you are having people around for dinner. To start, Mary prepares some delicious salmon fillets with herbs and red pepper with a foolproof side of spiralised veg, perfect for any dinner party.

Mary visits Ventnor in the Isle of Wight where she meets lobster-fishing expert Ed Blake. Ed shows her how to catch the nation’s favourite delicacy. She then returns to the kitchen to make an indulgent treat of lobster tails with aioli and asparagus.

Next, Mary prepares a dish for all tastes – ‘posh roast vegetables’ – before visiting Rules restaurant in London, which has been open since 1798 and is renowned for its beef Wellington.To finish, a perfect ending for those truly special occasions- latte panna cotta.

Mary Berry’s Foolproof Cooking recipes:

 1. Posh roasted vegetables

Posh roasted vegetables

Posh roasted vegetables

A different take on a classic ratatouille with the vegetables arranged prettily in a dish. Serve in slices.

2. Beef Wellington with tarragon sauce

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Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon.

3. Mary Berry’s easy peasy Latte Panna Cotta

Latte Panna Cotta

Latte Panna Cotta

Mary Berry cooks her delicious and shiny latte panna cotta with hazelnut brittle.

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