About the Book

‘These are my wonderful classics – timeless ideas to tempt family and friends, simple British dishes inspired by the seasons and delicious favourites that deserve to be back on the kitchen table. With my tips and techniques for quick, easy and foolproof cooking, in Classic I’ll show you how to make the very best food in my own special, no-fuss way.’

About the Author

Mary Berry is the nation’s favourite baker and author of over 70 books, including the bestselling Mary Berry Cooks, Mary Berry’s Absolute Favourites, Mary Berry At Home and Mary Berry’s Baking Bible. She was the much-loved judge on the BBC’s The Great British Bake Off and has been teaching the nation to cook for over four decades.

Cordon Bleu trained in Paris, Mary began her career as a magazine cookery editor before publishing her first cookery book in 1966. Mary is also an AGA expert and taught AGA masterclasses for many years from her home with Lucy Young.

In 2009 Mary was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE in the Queen’s Birthday Honours list.



About the Book

About the Author

Title Page


* Canapés & First Courses

Olive Flatbreads with Hummus

Grilled Asparagus with Garlic & Parsley Dip

Parmesan Melba Toasts

Parma Ham & Courgette Bites

French Onion Soup with Mustard Cheese Croûtes

Celeriac & Watercress Soup

Lentil & Sweet Potato Soup

Spinach, Pea & Blue Cheese Soup

Prawn Croûtes

Eggs Benedict with Spinach

Smoked Salmon on Rye with Dill Pickle

Prawn Cocktail

Smoked Salmon & Avocado Terrines

Beetroot Gravadlax

* Fish

Dover Sole with Lemon Butter



Moules Marinière

Sea Bass Steaks with Lentils & Rosemary

Plaice Topped with Spinach & Mushrooms

Spiced Sea Bream Pilaf

Cod & Crab Fishcakes

Smoked Haddock & Spinach Fish Pie

Poached Side of Salmon with Asparagus & Brown Shrimps

Pan-Fried Squid Salad

* Poultry & Game

Honey Chicken

Roast Chicken Thighs with Sweet Potato & Cauliflower

Herb Roast Poussin with Aioli

Chicken Supreme with Mushrooms & Bacon

Malayan Chicken Curry

Chicken Noodle Soup

Chicken with Tomato, Mozzarella & Basil

Chicken, Avocado & Bacon Salad

Chicken, Halloumi & Watercress Salad

Warm Chicken Liver Salad with a Hint of Pomegranate

Chicken Normande

Slow-Roast Duck with Port & Cherry Sauce

Pot-Roast Pheasant with Calvados

Royal Guineafowl Casserole

Roast Partridge with Plum Sauce

* Pork, Lamb & Beef

Ginger Gammon with Mustard Sauce

One-Tray Sausage Supper

Ham, Spinach & Goat’s Cheese Pancakes

Medallions of Pork with Creamy Apple Sauce

Roast Loin of Pork with Crackling

Jumbo Bangers with Cheesy Mash

Spicy Chorizo Penne Pasta

Individual Toads in the Hole with Onion Gravy

Pork Sichuan Noodles

Extra Trimmed Rack of Lamb with Orange & Thyme Sauce

Irish Stew

Lamb Shanks with Winter Vegetables


Butterflied Leg of Lamb with Mint Raita

Stuffed Roast Leg of Lamb with Mushrooms

Cannon of Lamb with Minted Spring Vegetables

Beef Burgers with Beetroot & Carrot Slaw

Sirloin Steaks with Béarnaise Sauce

Beef Stroganoff

Fillet of Beef with Horseradish & Parsley Sauce

Spaghetti Meatballs

Classic Lasagne

Prime Roast Rib of Beef

Beef Bourguignon

* Vegetarian, Salads & Side Dishes

Pistou Linguine

Vegetable Tortilla

Squash, Brie & Cranberry Tarts

Leek & Stilton Tart

Individual Cheese, Tomato & Thyme Tartlets

Vegetable Stir-Fry

Wild Mushroom Galettes

Waldorf Salad

Roast Garlic Potatoes

Parisienne Potatoes

Masses of Mash

Baked Fennel Gratin with Mascarpone

Corn on the Cob with Chilli Herb Butter

Pan-Fried Cauliflower Steaks

Roasted Vegetables with Feta & Herbs

* Puddings & Desserts

Pears in White Wine

Red Frangipane Tart

Treacle Tart

Lemon Meringue Pie

Pear & Apple Strudel

Bread & Butter Pudding

Apple Tarte Tatin

Little Passion Meringue Tartlets

Plum Crumble

Warm Fondant Brownies

Syrup Sponge Pudding

Baked Lemon Curd Cheesecake

Rhubarb & White Chocolate Mousse

Chocolate & Whisky Cream Roulade

Ginger & Rhubarb Chilled Cheesecake

Apricot & Brandy Ice Cream Bombe

Banoffee Pie

Plum Ice Cream

Light Raspberry Mousse

Chocolate Truffle Pots

Crème Brûlée

Lemon Soufflé Pudding

Lemon Syllabub

Summer Berry Pavlova

Panna Cotta with Pineapple & Ginger

Freshest of Fresh Fruit Salad

* Teatime

English Muffins

Classic Flapjacks

Victoria Sandwich

White Chocolate, Cherry & Brandy Celebration Cake

Clementine Cake

Orange Polenta Cake

Seed-Topped Banana Bread

Ginger Spiced Ring Cake

Double Lemon Traybake

Chocolate & Vanilla Swirl Cake

Rock Cakes


Drop Scones

Feathered Iced Biscuits

Honey Melts

Cook’s Notes

Mary’s Classic Recipe Finder

Conversions & Measurements





The recipes in this new collection lie at the very heart of my cooking. They are my essential dishes – those that will always be in my repertoire. With their winning combination of delicious ingredients, it’s a pleasure to cook and serve them as I know they will always go down well, guaranteed to put a smile on the faces of family and friends.

FOR ME ingredients are the star of the show and a classic dish is one that shows them off to their best advantage, with the maximum flavour and minimum of fuss. Simplicity is the key, reflected in our own national cuisine – age-old dishes that have been handed down through the generations. Think of a simple roast bursting with glorious flavour, accompanied by a delicious array of fresh vegetables; stews and casseroles that become meltingly tender after long, slow cooking in the oven; or a seasonal fruit-based pudding like a tart or fool. The green and fertile farmlands of the British Isles are the perfect environment for producing high-quality vegetables and meat – a source of inspiration for many of the recipes in this book, such as the Cannon of Lamb with Minted Spring Vegetables or the Roast Chicken Thighs with Sweet Potato & Cauliflower, not to mention the sustaining soups and other vegetable-based dishes included here.

My husband Paul and I grow much of what we eat and so I’m always using fresh produce from the garden – whatever is in season. If there is a glut of fruit, then a classic crumble immediately comes to mind. I’ve included a plum crumble here, as I love the combination of the tart fruit and crumbly topping, but any other fruit would do. Apples are perfect for a Tarte Tatin, that ‘upside down’ French classic, or a combination of apples and pears for a strudel here – a very popular pudding at one stage and now making a well-deserved comeback. When rhubarb is in season, I’ll make a Ginger & Rhubarb Chilled Cheesecake or, for something a bit different, the Rhubarb & White Chocolate Mousse, both ideal for entertaining as they can be made ahead and kept in the fridge until needed the next day.

Fruit goes beautifully with meat too, of course, giving a lovely sharp but sweet contrast in an otherwise savoury dish. It works particularly well with game, I find, such as in the Slow-Roast Duck with Pork & Cherry Sauce – a classic combination but also a change from the more familiar Duck à l’Orange – the Roast Partridge with Plum Sauce or the Pot-Roast Pheasant with Calvados, with apple slices fried in butter and added to the pot just before serving.

Today there seem to be so many different ingredients to choose from, new foods from every corner of the globe, that it’s easy to forget that our national dishes have always been influenced by the cuisine of other countries. Many of our modern British classics, some of which have been around for decades, originate in other parts of the world. Lasagne, which I’ve included here, is an Italian classic really, but now it’s most definitely a British classic too! Kedgeree, a big favourite of mine, was originally an Indian dish, of course, but it’s been a British classic since Victorian times. For me nothing beats that wonderful combination of taste and texture: the smoky fish and spiced rice with the soft-boiled egg and fried onion topping. As a nation, we love our curries, and I’ve included a chicken-based one here – very popular with my family too, particularly with Paul, who lived in Malaysia for a time in his youth.


Over the years that I’ve been cooking, so many recipes have come and gone, and it’s wonderful to see a few neglected classics making a comeback. Prawn Cocktail is such a great combination of ingredients, and so easy to knock up for a starter. Toad in the Hole, perfect to feed the family, is both tasty and very economical. To breathe new life into the old classic, I’ve baked individual ‘toads’ and served them with onion gravy here, which would otherwise go beautifully with the Jumbo Bangers with Cheesy Mash. There are one or two overlooked desserts here too, such as the Lemon Syllabub, for instance. Fresh and delicate, it uses only four ingredients and is so straightforward to prepare, perfect for rounding off a special meal. And for sheer decadence there’s nothing quite like Banoffee Pie, invented back in the 1970s and now very much a classic of our time.

For chocoholics, there are meltingly delicious brownies here, that almost no menu would be without these days, or the divine Chocolate Truffle Pots. I remember making these when I was first married! There are some lovely teatime treats here too. In addition to gloriously gooey flapjacks and melt-in-the-mouth shortbread (the quintessential biscuit, for me), there are some other revived classics: Chocolate & Vanilla Swirl Cake (or marble cake), Honey Melts and Feathered Iced Biscuits – all guaranteed to please.

While many of the dishes here are made with a timeless combination of ingredients that simply can’t be improved upon, other recipes have been given a little twist. The Wild Mushroom Galettes are my take on vol-au-vents, which used to be so popular as a starter or canapé. With their meaty-textured mushrooms, light flaky pastry and deliciously creamy sauce, they are impossible to resist! In a similar vein are the Little Passion Meringue Tartlets – each like a mini Lemon Meringue Pie with passion fruit added to the lemon curd for a variation on a very classic theme.

Other classics have been updated a little to suit modern life and tastes, and to make them fuss-free. See here for beef burgers served in brioche buns with a healthy and delicious side of carrot and beetroot slaw, or the Chicken, Avocado & Bacon Salad – a truly classic combo and ideal for a light lunch. The Baked Fennel Gratin with Mascarpone, meanwhile, is a bit like dauphinoise potatoes but much quicker to prepare and with fewer carbs. Healthy and full of flavour and crunchy texture, stir-fries have become classics of our time – see the Pork Sichuan Noodles, for instance, or Vegetable Stir-Fry. And while nothing beats a good mash, it doesn’t have to be confined to just potato – you can swap in swede or celeriac, for instance, or jazz it up with other tasty extras (here).


Included here are a few dishes that may be more familiar as something you would eat out, such as the Eggs Benedict with Spinach or Sirloin Steaks with Béarnaise Sauce. They are both so delicious that they are well worth a try at home, and you’ll learn how to make two classic sauces into the bargain: hollandaise as well as Béarnaise. For the English muffins for the Eggs Benedict, why not have a go at making your own? You’ll find a recipe for them in the Teatime chapter of this book, along with a couple of other old-fashioned classics – Drop Scones and Rock Cakes (here, here and here).


While some of the recipes here may seem a little daunting at first glance, I’ve tried to give as much guidance as possible both in the method and in any tips. At the end of every recipe you’ll find at least one tip, and I’ve also including cooking and chilling times to give you an idea of how long a dish is likely to take. Making one’s life easier by preparing as much as one can in advance has been a long-time mantra of mine. You’ll find that many elements of even the most time-consuming dishes can be made ahead and stored in the fridge or freezer. The Beetroot Gravadlax, for example, can be made and frozen well in advance, then defrosted for a delicious and colourful starter, while the Apricot & Brandy Ice Cream Bombe is perfect for the busy Christmas period as it can be made up to a month ahead and simply brought out with a flourish to serve to family and friends.

In every chapter of the book, I’ve tried to include something for everyone and to suit every occasion, from canapés and light lunches to comforting family meals and impressive dishes to wow your guests. I’ve so enjoyed putting them together, becoming reacquainted with old favourites from the past and discovering ways of rejuvenating them for a new generation. I do hope you’ll enjoy them too, and add them to your repertoire – maybe even start building up your own classic collection.

Mary Berry


Recipe List

Olive Flatbreads with Hummus

Grilled Asparagus with Garlic & Parsley Dip

Parmesan Melba Toasts

Parma Ham & Courgette Bites

French Onion Soup with Mustard Cheese Croûtes

Celeriac & Watercress Soup

Lentil & Sweet Potato Soup

Spinach, Pea & Blue Cheese Soup

Prawn Croûtes

Eggs Benedict with Spinach

Smoked Salmon on Rye with Dill Pickle

Prawn Cocktail

Smoked Salmon & Avocado Terrines

Beetroot Gravadlax

Olive Flatbreads with Hummus

SERVES 8 / PROVING TIME: 1½–2 hours / COOK TIME: 20–25 minutes

This is a sociable starter and a real classic of our time, especially lovely with the olives running through and the rosemary topping. The vacuum-packed olives are soft and delicious, better than the pitted olives in brine in a jar. The addition of yoghurt to the hummus makes it particularly light and creamy, with a pleasant sharpness. Very more-ish!

500g (1lb 2oz) strong white flour, plus extra for dusting

1 x 7g packet of fast-action dried yeast

4 tbsp olive oil, plus extra for greasing

350ml (12fl oz) warm water

75g (2½oz) pitted black olives, roughly chopped

Salt and freshly ground black pepper

For the topping

1 garlic clove, crushed

3–4 tbsp olive oil

6 sprigs of rosemary

Sea salt flakes

For the hummus

1 x 400g tin of chickpeas, drained and rinsed

1 garlic clove, crushed

Juice of ½ lemon

6 tbsp olive oil

3 tbsp natural yoghurt

Prepare Ahead:

The bread is best eaten fresh, although day-old bread will just be slightly firmer and drier for dipping on the following day. Just reheat until warm. The hummus will keep in the fridge for 1–2 days (see tip).

1. To make the dough for the flatbreads, put the flour in a free-standing food mixer, or in a mixing bowl, and place the yeast on one side of the bowl and 1 teaspoon of salt on the other (see tip). Gradually add the oil and water and mix together until combined, either in the food mixer using the dough hook or by hand. Continue to knead on a low speed in the food mixer for about 10 minutes, or for 10–15 minutes by hand, until smooth, soft and glossy in texture, but still slightly sticky.

2. Grease a large bowl with oil. Add the dough, cover with cling film and leave to rise for 1–1½ hours or until doubled in size.

3. Tip the dough on to a floured work surface, knead for a minute or so to knock out the air and then divide into eight pieces. Roll out each piece thinly until it is about the size of your hand. Place some olives in the centre of each piece of dough, then fold the dough over the olives and seal the edges to make a ball. Turn each ball over so the seam is underneath and re-roll into a rough circle or oval shape.

4. Line two baking sheets with baking paper, dust with flour, then sit the dough pieces on top and leave to prove for about 30 minutes in a warm place.

5. Preheat the oven to 220°C/200°C fan/Gas 7.

6. To make the topping, mix the garlic and oil together in a bowl, then brush over the flatbreads and poke small sprigs of rosemary at intervals into the dough. Scatter with sea salt flakes, bearing in mind that the olives are already salty.

7. Bake in the oven for 20–25 minutes until golden and slightly puffed up.

8. To make the hummus, place all the ingredients in a food processor, season with salt and pepper and whizz until fairly loose, smooth and creamy in texture. Spoon into a serving bowl (see tip).

9. Serve the flatbreads in slices ready to dip into the bowl of hummus.

Mary’s Classic Tips:

* Cover the hummus with a layer of olive oil or cling film in the fridge to prevent exposure to the air, which causes the hummus to darken.

* Sprinkle the finished hummus with paprika to give a little colour and extra flavour, if you like.

* Keep yeast and salt separate as salt kills yeast if they are in direct contact.


Olive Flatbreads with Hummus

Grilled Asparagus with Garlic & Parsley Dip

SERVES 6–8 / COOK TIME: 5–8 minutes

Lucy’s favourite of all the classic recipes. The British asparagus season is a real treat so over-indulge! A lovely, simple dish that makes the best of in-season asparagus.

1kg (2lb 3oz) large asparagus spears, woody ends snapped off (see tip)

Olive oil, for greasing and drizzling

50g (2oz) Parmesan cheese, grated

Salt and freshly ground black pepper

For the dip

4 tbsp full-fat mayonnaise

200ml (7fl oz) full-fat crème fraîche

1 fat garlic clove, crushed

1 tbsp chopped flat-leaf parsley

Prepare Ahead:

The asparagus can be boiled ready for the grill up to 4 hours ahead. If preparing ahead, make sure the asparagus is refreshed in cold water until stone cold to stop cooking, then dry before arranging on the platter.

1. Bring a shallow saucepan of salted water to the boil. Add the asparagus, bring back to boil and then boil for 2–3 minutes (depending on the thickness of the spears) until just tender – you want them to remain fairly firm (see tip). Drain and run under cold water for a few seconds until the asparagus is cool enough to handle.

2. Preheat the grill to high.

3. Oil a shallow ovenproof platter, then arrange the warm asparagus on top in a neat row and in a single layer (see tip). Drizzle over a little olive oil, season with salt and pepper and scatter the Parmesan evenly across the middle of the asparagus spears.

4. Slide under the grill to cook for 3–5 minutes or until the cheese has melted and is golden and bubbling.

5. To make the dip, mix all the ingredients together and season with salt and pepper.

6. Serve the asparagus hot with the garlic dip and granary bread.

Mary’s Classic Tips:

* The easiest way to prepare asparagus is to bend the stalks so that they snap – they will break just above the unwanted woody ends.

* If the asparagus is too soft and bendy it is difficult to dip, so err on the undercooked side to ensure that it stays rigid.

* It’s important to lay the asparagus in a single layer so that the cheese is evenly distributed. If you don’t have an ovenproof platter that is large enough to cook the asparagus in a single layer, grill in two batches instead.


Grilled Asparagus with Garlic & Parsley Dip

Parmesan Melba Toasts

MAKES 16 toasts / COOK TIME: 8–10 minutes

Perfect served with soup or pâté. Thin, crisp and curled, just as they should be, with the added bonus of cheesy Parmesan.

2 medium slices of white bread

Olive oil, for brushing

25g (1oz) Parmesan cheese, finely grated

Salt and freshly ground black pepper

Prepare Ahead:

Can be made up to 4 hours ahead and kept in an airtight container.

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

2. Toast the bread on both sides until lightly golden brown. Cut off the crusts while still warm (see tip) and slice the toast in half horizontally through the middle to make four very thin slices in total. Leave to cool a little.

3. Brush the cut side of each slice of toast with olive oil. Season with salt and pepper and sprinkle with the Parmesan cheese.

4. Slice each piece diagonally into four triangles. Place on a baking sheet and bake in the oven for 8–10 minutes or until golden and the edges have curled up. Remove from the oven and leave to cool.

Mary’s Classic Tip:

* Even small amounts of discarded crusts are worth saving for making into breadcrumbs. Whizz in a food processor and freeze the crumbs in a resealable bag. Add to them every time you have leftover crusts so you always have breadcrumbs on hand. Great for topping fish fillets or pasta dishes for extra crunch.

Parma Ham & Courgette Bites

MAKES 20 canapés

These are really tasty morsels; the salty ham, sharp cheese and sweet-tasting tomato purée make the perfect combination all in one mouthful.

1 large courgette, ends trimmed

5 slices of Parma ham

2–3 tbsp sun-dried tomato paste

100g (4oz) unripe soft goat’s cheese with a rind, chopped into 20 small cubes

20 small basil leaves

Prepare Ahead:

These can be prepared 8 hours in advance and kept in the fridge until ready to serve.

1. Cut the courgette in half across the middle so you have two pieces each about 9cm (3½in) long. Using a vegetable peeler, peel thin ribbons of courgette to make 20 good-sized strips in total. (You will be able to cut plenty, so choose the best – see tip.)

2. Bring a pan of salted water to the boil and blanch the courgette ribbons for 10–15 seconds until just softened, bendy and almost translucent. Lift out with a slotted spoon and transfer to a bowl of cold water, then drain and lay on a board lined with kitchen paper to dry. You may want to do this in batches to make sure you don’t overcrowd the pan and the water continues to boil.

3. Lay a slice of Parma ham on a board, taking care as it tears easily. Place four courgette ribbons on top, laying them side by side and with a slight gap between each strip.

4. Using a sharp knife, slice in between the courgette ribbons and through the Parma ham to make four single strips. Then turn over so that the courgette is underneath and the ham on top. Put a small blob of sun-dried tomato paste on the ham, at the bottom of each strip. Place a basil leaf on top, then a cube of cheese. Roll up tightly to make a small cylinder shape with the courgette now on the outside.

5. Repeat with the remaining ingredients to make 20 canapés, then chill in the fridge until ready to eat.

Mary’s Classic Tip:

* A Y-shaped vegetable peeler gives the best results for courgette ribbons. Hold the courgette flat on the chopping board, press down hard with the peeler and pull it down the length of the courgette to give lovely thin, even pieces.


Making the Parma Ham & Courgette Bites


Parma Ham & Courgette Bites

French Onion Soup with Mustard Cheese Croûtes

SERVES 6–8 / COOK TIME: 40–45 minutes

Classic and delicious, no modern twist needed. The cheesy croûtes have a nice mustard hit to them.

50g (2oz) butter

1 tbsp olive oil

6 large white onions, thinly sliced (see tip)

1½ tbsp caster sugar

200ml (7fl oz) white wine

2 litres (3½ pints) rich beef stock or vegetable stock (see tip)

3 bay leaves

1 sprig of rosemary

Salt and freshly ground black pepper

For the croûtes

½ thin baguette

Dijon mustard, for spreading

25g (1oz) Gruyère cheese, grated

Prepare Ahead:

The soup can be made up to 4 days ahead. The croûtes can be assembled up to 8 hours ahead, then finished under the grill just before serving.


The soup freezes well.

1. Heat the butter and oil in a deep saucepan. When the butter has melted, add the onions and fry over a high heat for about 2–3 minutes. Lower the heat, cover with a lid and cook for about 10 minutes or until starting to soften.

2. Remove the lid, sprinkle in the sugar and season with salt and pepper, then fry over a high heat for 2–3 minutes, stirring. Reduce the heat to low and cook for 15 minutes, stirring occasionally, until the onions are tender, golden and caramelised.

3. Preheat the grill to medium-high.

4. Pour in the wine and boil for 2–3 minutes to allow the alcohol to evaporate. Add the stock and herbs, then bring back up to the boil and simmer over a medium-high heat for 8–10 minutes.

5. Meanwhile, make the croûtes. Slice the baguette into 6 thick or 12 thinner slices and toast one side under the grill. Spread the untoasted side with mustard and top with cheese. Pop under the grill for a few minutes to cook until just melted.

6. Remove the herbs from the soup, check the seasoning and serve in warmed bowls with the mustard cheese croûtes on top.

Mary’s Classic Tips:

* Leave the root on when slicing the onions. It holds the onion together and helps to reduce the inevitable tears!

* A homemade stock or fresh stock from the supermarket give the best flavour for this dish; if not, a concentrated stock pot would be preferable to a powdered cube. Beef stock is traditional but vegetable stock can be substituted for vegetarians.


French Onion Soup with Mustard Cheese Croûtes

Celeriac & Watercress Soup

SERVES 6 / COOK TIME: 25–35 minutes

I am a soup addict, my lunchtime staple all year round in fact. Avoid keeping the soup hot on the hob as the watercress will lose its vibrant green colour. If a little on the thick slide, slacken with stock. Adding the celeriac to the watercress makes this lovely soup a bit more substantial and filling.

2 tbsp sunflower oil

2 large onions, roughly chopped

750g (1lb 10oz) peeled celeriac, diced

1½ litres (2½ pints) vegetable or chicken stock

200g (7oz) watercress, reserving a few sprigs to garnish

About 4 tbsp full-fat crème fraîche or double cream

Salt and freshly ground black pepper

1. Heat the oil in a large deep saucepan. Add the onion and fry over a medium heat for 5 minutes until just starting to brown. Add the celeriac and fry for 4–5 minutes, stirring occasionally, until starting to colour. Pour in the stock and season with salt and pepper.

2. Cover with a lid and bring to the boil, then reduce the heat and simmer for 15–20 minutes until completely tender.

3. Add the watercress and stir over the heat for 2–3 minutes until wilted. Blend until smooth, either with a hand blender or in a free-standing blender or food processor (see tip). Swirl through the crème fraîche or double cream and check the seasoning.

4. Serve piping hot with the reserved watercress sprigs and a fresh muffin (see here).

Mary’s Classic Tips:

* If you have any leftover celeriac, use it in Masses of Mash.

* If using a free-standing blender or food processor to blend, reheat the soup before serving as it will cool down in the machine.


Celeriac & Watercress Soup

Lentil & Sweet Potato Soup

SERVES 6–8 / COOK TIME: 25 minutes

Lentil soup is classic; adding sweet potato instead of white potatoes gives a stronger flavour. The sweet potato adds to the rich orange colour as well as giving a more intense flavour – perfect warming soup for a winter’s day.

2 tbsp olive oil

1 onion, sliced

2 carrots, peeled and diced

1 red pepper, deseeded and diced

200g (7oz) sweet potatoes, peeled and diced

2 garlic cloves, crushed

2 tbsp tomato purée

1 x 400g tin of green lentils, drained and rinsed

1.1 litres (2 pints) vegetable stock (see tip)

½ tsp sugar

Salt and freshly ground black pepper

1 tbsp chopped parsley, to garnish

Prepare Ahead:

Can be made up to 3 days ahead and reheated to serve.


Freezes well.

1. Heat the oil in a large deep saucepan, add the onion, carrots, red pepper and sweet potatoes and fry for over a high heat, stirring, for 3–4 minutes. Add the garlic and tomato purée and cook for another 30 seconds.

2. Add the lentils and stock, season with salt and pepper and a pinch of sugar, stir and bring to the boil. Lower the heat, then cover with a lid and simmer for about 20 minutes or until the vegetables have softened.