Mary Berry’s Absolute Favourites Ep.5

Mary Berry takes inspiration from the great British tradition of growing your own on the allotment. Like many others, Mary’s father turned his flowerbeds over to growing veg for the war effort and ever since then, Mary has been hooked on growing her own fruit and vegetables.

Mary Berry takes inspiration from the great British tradition of growing your own on the allotment. Like many others, Mary’s father turned his flowerbeds over to growing veg for the war effort and ever since then, Mary has been hooked on growing her own fruit and vegetables.


data-matched-content-ui-type="image_card_sidebyside" data-matched-content-rows-num="4" data-matched-content-columns-num="1">

In this programme, Mary travels to the Tangmere allotment in East Sussex, where she meets people from all walks of life growing their own, cooking and sharing recipes. The visit inspires Mary to cook some of her favourite dishes, including a recipe her own mother cherished – ginger orange poussin with freshly dug new potatoes.

She also makes a classic chutney to use up any leftover harvest veg, a dinner party treat of winter root vegetables using a new cut of lamb, the foreshank, and an absolute strawberry crowd-pleaser.

Whilst down at the allotment, Mary helps to prepare a harvest feast to celebrate the end of the growing season.

Mary Berry’s Absolute Favourites Ep.5 dishes:

 1. Lucy’s strawberry slices

strawberry slices

Strawberry slices

Lucy has worked with me for 25 years! A twist on the classic Victoria sandwich, her slices look adorable and are, of course, divine to eat!

 2. Lamb fore shanks with vegetables

Lamb fore shanks with vegetables

Lamb fore shanks with vegetables

For this recipe I have used lamb fore shanks, taken from the front leg. I find a whole leg shank tends to be too much for one person, whereas a fore shank, being smaller, provides the perfect amount. Ask your butcher for these if you can’t find them in the supermarket.

 3. Spatchcock poussins with orange, sage and ginger

I love the flavours in this recipe, and have adapted it over the years. A whole poussin is often too much for one person, so I cut them in half once cooked – or you can use chicken breasts or quarters, if you prefer.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: