Mary Berry's sausage stew recipe Ingredients One tbsp sunflower oil Eight spicy pork sausages Four rashers of smoked bacon, finely chopped One onion, sliced One red pepper, deseeded and cut into ...

Why do the foods that make the best midweek meals take so long to cook? Take lasagnes, for instance. The slice-and-serve crowd-pleaser would be great as a Wednesday pick-me-up if it wasn’t so ...

If you're seeking some culinary inspiration, Mary Berry's 'super speedy' bacon and pesto pasta recipe could be just ... salted water to a boil and add the onion and pasta. Follow the instructions ...

Worry not, as Mary Berry's double cheese pasta bake is here to save your evening! It's a ridiculously easy recipe that promises ... Next, toss in the cooked pasta, onion and mushrooms and transfer ...

You must make Mary Berry's burger recipe. The crunchy ... Add the carrot, beetroot, celery, spring onion and parsley and stir until coated in the sauce. Heat the oil in a large frying pan until ...

If you're seeking some culinary inspiration, Mary Berry has the perfect solution. Her 'super speedy' bacon and pesto pasta recipe can be ... then toss in the onion and pasta, cooking as per ...

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It’s ideal as a side for roasts or a hearty vegetarian option. Mary Berry’s take on this classic British favourite recipe adds a little extra touch of sophistication, making it an “easy yet ...

For those adhering to the original recipe, here's how to prepare Mary Berry's "chicken valencia" casserole. Preheat oven to 160°C/140°C fan/Gas 3. In a large, deep ovenproof pan or casserole ...

5-6 dry red chillies, one inch of tamarind, two springs of curry leaves, three tablespoons of sesame oil, one teaspoon of jaggery, 6-7 baby onions, and salt according to taste.

Four red onions, ten dried red chillies, two tbsp oil, half tbsp urad dal, half tbsp chana dal, one tsp cumin, one-fourth tsp methi, ten cloves half tsp salt, small ball-sized tamarind.

Mary Berry may be best known for her time as a judge on the Great British Bake-Off, but the Cordon Bleu-trained chef’s recipes extend far beyond baked goods. So it should come as no surprise ...