Feed a crowd in fabulous type with Mary Berry’s new cookbook

SMOKED SALMON AND BURRATA SHARING PLATTER

An exquisite sharing board of contemporary, vibrant flavours. Smoked salmon, smoked trout or gravadlax can be utilized. When shopping for the tomatoes, select completely different colors and sizes. When served on a board or platter, this seems to be so engaging and is ideal for passing around the desk.

SERVES 6 

• 225g (8oz) asparagus spears
• 500g (1lb 2oz) heritage tomatoes, completely different colors and sizes, sliced or quartered relying on dimension 
• ½ bunch of basil, roughly chopped 
• 1 x 150g (5oz) ball burrata, properly drained 
• 200g (7oz) slices smoked salmon 
• ½ a cucumber, peeled, halved lengthways, deseeded and sliced into crescents 
• 1 lemon, sliced into wedges 

FOR THE DRESSING 

• 2tbsp white wine vinegar 
• 2tbsp balsamic glaze 
• 1tbsp runny honey 
• 2tsp Dijon or grainy mustard 
• 125ml (4fl oz) olive oil 

You will have an extended picket board or massive platter. 

Take away and discard the woody ends from the asparagus, then prepare dinner in a pan of boiling salted water for 3-4 minutes. Drain and refresh below chilly water. Drain and put aside. 

Prepare the tomatoes at one finish of the board and sprinkle with half the basil. 

Place the asparagus subsequent to the tomatoes and the burrata subsequent to the spears. Curl the slices of smoked salmon alongside. 

Combine the cucumber with the remaining basil and season with salt.

Pile the cucumber subsequent to the smoked salmon on the far finish of the board and sprinkle freshly floor black pepper throughout. Prepare the lemon wedges alongside. 

Measure all of the dressing components right into a jug. Season and stir till properly combined. 

Drizzle some over the platter and serve the remaining alongside. Lastly, sprinkle the tomatoes with sea salt and serve with bread rolls. 

Olly Smith’s wine pairing: Star with salmon

Marks & Spencer Terre di Chieti Pecorino 2021 (12%) £8 

The oiliness of smoked salmon requires a wine with piercing zing to chop by way of it, and I like the definition of this lime and lemony pecorino (the grape’s title, nothing to do with the cheese!). With an upbeat, lingering path of brightness, this wine cleanses the palate prepared for the subsequent chunk. 

JUMBO LENTIL ROLLS 

These veggie rolls turned enormous favourites once we have been testing the recipes for the e-book. They’re excellent for sharing – wrap them up and provides to buddies. These can be nice loved at an outdoor occasion, however they should be served heat. 

MAKES 2 

• 125g (4½oz) dried Puy lentils 
• 115g (4oz) delicate goat’s cheese 
• 115g (4oz) sun-blushed tomatoes, chopped 
• 3tbsp chopped mint 
• 55g (2oz) mature Cheddar, coarsely grated 
• 2tsp floor cumin 
• 1 x 375g packet of ready-rolled all-butter puff pastry 
• 1 egg, overwhelmed 
• Salad, to serve 

Preheat the oven to 220°C/fan 200°C/fuel 7 and line a big baking sheet with non-stick baking paper. 

Place the lentils in a saucepan, cowl with chilly water and convey as much as boil. Cut back the warmth and simmer gently for about 20 minutes till tender (or prepare dinner in response to the packet directions). Drain and go away them to chill. 

Place the cooked lentils in a mixing bowl. Add the goat’s cheese, sun-blushed tomatoes, mint, Cheddar and floor cumin, season properly with salt and freshly floor black pepper and stir to mix. 

Unroll the pastry, with an extended edge nearest to you. Reduce the pastry in half horizontally to make two rectangles. 

Brush the pastry, throughout, with the overwhelmed egg. Spoon half of the lentil combination alongside an extended edge about 4cm (1½in) in from the sting. 

Fold the pastry over the lentil combination and press all the way down to encase it (making an extended lentil roll). Press down on the seal with a fork to make a neat edge. 

Repeat with the remaining pastry and lentil combination to make a second roll. 

Place the rolls on the baking sheet and glaze with the remaining overwhelmed egg. Bake within the preheated oven for about 25 minutes, till golden and crisp. 

Serve heat with salad. 

Olly Smith’s wine pairing: Excellent with pastry

Kaapzicht Property Bush Vine Chenin Blanc 2021 (13.5%) £13.99, Waitrose 

Butter pastry is spot on for chenin blanc from South Africa. This one has been rigorously matured with somewhat little bit of considered French oak to spherical out the feel. A uncommon discover manufactured from older vines which produce fruit of immense character, it is a world-class white wine of pineapple depth to savour and rejoice.

PROVENCE TOMATO AND GARLIC PISTOU TART

With skinny tacky pastry and juicy roasted tomatoes, that is the proper tart for sharing on lazy sunny days with a glass of rosé and reminiscences of French holidays!

SERVES 6-8 

FOR THE CHEESE PASTRY 

• 175g (6oz) plain flour, plus further for dusting 
• 115g (4oz) butter, cubed 
• 55g (2oz) Parmesan, grated 
• 1 egg, overwhelmed 

FOR THE FILLING

• 1kg (2lb 4oz) medium-sized ripe tomatoes, thickly sliced
• 4tbsp olive oil
• 5 garlic cloves, halved 
• 3tbsp sun-dried tomato paste 
• 115g (4oz) Brie, minimize into skinny slices 

FOR THE PISTOU 

• 2 garlic cloves 
• 2tsp sea salt 
• A small bunch of basil (15g/½oz)
• A small bunch of mint (15g/½oz), leaves picked 
• 75ml (2½fl oz) olive oil 
• A squeeze of contemporary lemon juice 
• Dressed inexperienced salad, to serve

Preheat the oven to 200°C/ fan 180°C/fuel 6. You will have a 33 x 23cm (13 x 9in) Swiss roll tin. 

To make the pastry, measure the flour, butter and Parmesan right into a meals processor. Whizz till breadcrumb stage. 

Add the egg and ½ tablespoon of water and whizz once more till the combination comes collectively. Tip out on to a floured work floor and knead gently right into a ball. 

Roll the pastry out thinly and use it to line the bottom and sides of the tin. Prick the bottom with a fork and chill within the fridge for half-hour. 

Prepare the tomatoes in a single layer in a big roasting tin. Place the oil and garlic in a small bowl. 

Swirl round to coat the garlic within the oil, then pour the oil over the tomatoes. Tuck the cloves between the sliced tomatoes and season properly with salt and freshly floor black pepper. 

Line the pastry with non-stick baking paper and fill with baking beans. Slide on to the center shelf of the oven. 

Place the tomatoes on the highest shelf and prepare dinner each for 20 minutes. Take the pastry case out of the oven and take away the paper and beans. 

Return the pastry to the oven with the tomatoes for one more 5-10 minutes, till the pastry case has dried out and the tomatoes are delicate however not mushy. Go away them each to chill barely within the tins. 

Unfold the sun-dried tomato paste over the bottom of the pastry, then rigorously prepare the roasted tomatoes in neat rows on high, ensuring to not add an excessive amount of of the juice from the roasting tin. Scatter the garlic cloves excessive and season once more. Return to the oven for 10 minutes, till the tomatoes are frivolously tinged. 

In the meantime, to make the pistou, place the garlic, salt and herbs in a meals processor and whizz. Whereas the processor continues to be whizzing, slowly pour within the olive oil to make a delicate paste. 

Add a splash of lemon juice. Lay the slices of Brie over the nice and cozy tart and return to the oven for 3-4 minutes to soften somewhat. 

Drizzle over the pistou and serve heat with a dressed inexperienced salad.

Olly Smith’s wine pairing: Terrific with tomatoes 

Provence Rosé 2021 (50cl, 13%) £8.50, Co-op 

Tomatoes and garlic at all times sing when paired with a Provençal rosé. This mix of native grapes delivers a stability of peachiness with mild spice, and the refined, savoury character picks up splendidly with the cheese. Serve cool in a beneficiant glass and you’ll virtually hear the cicadas stridulating within the French sunshine! 

BLACK BEAN CHICKEN SKEWERS 

Marinated hen kebabs, bursting with Asian flavours. Black bean sauce is instantly available for purchase in bottles. 

MAKES 12 

• 3tbsp black bean sauce 
• 1tsp finely grated contemporary root ginger 
• 1tsp sesame oil 
• 2tsp runny honey 
• 2 skinless and boneless hen breasts, every sliced into 6 lengthy strips 

You will have 12 picket skewers, soaked in chilly water for half-hour. (This prevents them burning when cooking.) 

Measure the black bean sauce, grated ginger, sesame oil and honey right into a bowl. Season with salt and freshly floor black pepper and stir to combine. 

Add the hen strips and stir to coat. Marinate for about half-hour. 

Preheat the grill to excessive and line a baking sheet with foil. 

Thread the hen strips on to the skewers and prepare in a single layer on the baking sheet. Grill the hen on the very best grill shelf for 5-6 minutes, till golden on either side and cooked by way of. Serve without delay.

HARISSA HALLOUMIAND SQUASH SKEWERS 

Reduce the halloumi and squash into equal-sized cubes in order that they prepare dinner evenly. 

MAKES 6 

• 225g (8oz) butternut squash, peeled and minimize into 18 cubes, every 2-3cm (¾-1¼in) 
• 1 crimson pepper, deseeded and sliced into 18 items 
• 1 x 250g (9oz) halloumi block, minimize into 12 cubes
• 2tbsp sunflower oil 
• 1tsp harissa paste 
• 1 garlic clove, crushed 
• 2tbsp runny honey 
• Juice of ½ lemon 

You will have 6 picket skewers, soaked in chilly water for half-hour. (This prevents them burning when cooking.) Preheat the grill to excessive and line a baking sheet with foil. 

Blanch the squash in boiling salted water for 6-7 minutes. Drain and refresh below chilly water, then drain once more properly. 

Thread 3 cubes of squash, 3 items of pepper and a pair of cubes of halloumi on to every picket skewer in a random order. Place on the baking sheet and brush with oil, so they’re properly coated. 

Combine the harissa paste, garlic, honey and lemon juice collectively in a small bowl. 

Grill the skewers for 2-3 minutes. Flip over and grill for one more 2-3 minutes, till the squash is tender and beginning to color. 

Brush the skewers with the harissa combination and return to the grill for a last 1½ minutes, till golden and beginning to char. Serve without delay. 

Olly Smith’s wine pairing: Bubbles for mild bites 

Aldi Specifically Chosen Prosecco DOCG (11%) £7.99 

Exuberant bubbly like it is a delight to pour with a variety of sunshine bites like these skewers. Count on unique contemporary flavours of tangerine and melon from this juicy Italian fizz – and serve it in white wine glasses moderately than flutes to maximise the aromas. Further enjoyment without spending a dime.  

GINGER AND ORANGE POLENTA CAKE

I am keen on ginger, and it makes a successful mixture with orange. Polenta is a conventional Italian cooked cornmeal and could be a mixture of grains. It’s utilized in many dishes, together with desserts and porridge, however I prefer it in a cake, because it provides a moist, grainy texture. 

SERVES 8 

• 250g (9oz) butter, softened, plus further for greasing 
• 250g (9oz) caster sugar 
• 4 eggs, overwhelmed 
• 250g (9oz) floor almonds 
• 175g (6oz) polenta 
• 1tsp baking powder 
• 1½tbsp floor ginger 
• Finely grated zest and juice of 1 massive orange 
• 4tbsp ginger syrup (from the stem ginger jar) 
• 115g (4oz) icing sugar, sifted 
• 2-3 stem ginger bulbs, finely chopped 

Preheat the oven to 160°C/fan 140°C/fuel 3. Grease and baseline a 23cm (9in) springform tin with non-stick baking paper. 

Measure the butter and caster sugar right into a bowl. Whisk with an electrical hand whisk till pale and creamy. 

Add the eggs, somewhat at a time, whisking till properly integrated. (The combination may curdle somewhat at this level – don’t fear!)

Gently fold within the floor almonds, polenta, baking powder, floor ginger and orange zest. 

Spoon into the ready tin and degree the highest. Bake within the preheated oven for about 1¼ hours, till pale golden and the cake is coming away from the edges of the tin. 

Pour the orange juice over the nice and cozy cake and go away to chill within the tin on a wire rack. 

In the meantime, to make the icing, combine the ginger syrup and sifted icing sugar collectively in a small bowl till clean and thickish. Place the cooled cake on to a plate and unfold the icing excessive utilizing a palette knife. 

Scatter over the ginger items and go away to set for about 1 hour. Reduce into 8 beneficiant wedges.

Olly Smith’s wine pairing: Cracking with citrus

Les Jardiniers Muscat de St Jean de Minervois (37.5cl, 15%) £5.25, Sainsbury’s 

This dessert wine is laden with orange scent, which is spot on for this cake, and full of lusciousness, so somewhat goes a good distance. Serve chilled in small glasses, or in shot glasses for a tiny tipple to elevate the cake to the subsequent degree. Such enjoyable – and nice worth for a half-bottle too.

BAKED RICOTTA CHEESECAKE WITH BLACKBERRY COULIS 

A basic vanilla baked cheesecake with a soured cream topping and a pointy coulis, which enhances the creaminess of the cheesecake. If contemporary blackberries are usually not in season, use frozen as an alternative. 

SERVES 6-8 

FOR THE BASE 

• 125g (4½oz) digestive biscuits 
• 75g (3oz) butter, melted, plus further for greasing 

FOR THE FILLING 

• 500g (1lb 2oz) full-fat ricotta cheese 
• 180g (6½oz) full-fat cream cheese 
• 125g (4½oz) caster sugar 
• 2 eggs 
• 1tbsp plain flour 
• 1tsp vanilla extract 
• Zest of 1 lemon
• Juice of ½ a lemon 
• 100ml (3½fl oz) pouring double cream 

FOR THE TOPPING 

• 800g (1lb 12oz) blackberries 
• 4tbsp icing sugar 
• 2tsp cornflour 
• 200ml (7fl oz) soured cream 

Preheat the oven to 160°C/fan 140°C/fuel 3. Grease and base-line a 20cm (8in) loosebottomed or springform tin. 

Place the biscuits in a bag and crush to crumbs with a rolling pin. Tip right into a bowl, add the melted butter and blend properly. Spoon into the bottom of the tin and degree the floor. 

Press down firmly and chill within the fridge. 

Measure the ricotta and cream cheese right into a bowl. Gently whisk till clean, being cautious to not overwhisk. 

Add all of the remaining filling components and proceed to combine slowly till you could have a clean, silky consistency, being cautious to not overwhisk. 

Pour the filling on high of the biscuit base and unfold evenly to the edges. Bake within the preheated oven for about 1 hour, till barely golden and simply set within the center. 

Flip off the oven and go away the cheesecake to chill contained in the oven for 1 hour till chilly. Take away from the tin and chill within the fridge. 

In the meantime, place the blackberries in a meals processor and whizz till puréed. Move the purée by way of a sieve right into a bowl. 

Add the icing sugar and cornflour to the bowl, combine properly, then tip right into a saucepan. Place over a low warmth and stir gently till the combination has thickened and coats the again of a spoon. Go away to chill. 

Unfold the soured cream excessive of the chilly cheesecake. Drizzle a number of teaspoons of blackberry coulis excessive and swirl to make a reasonably sample. 

Serve with the remaining coulis alongside.

Olly Smith’s wine pairing: A chilly basic 

Tesco Most interesting Dessert Semillon (37.5cl, 10%) £6.25 

A cracking worth half-bottle from Down Below that’s a gem served chilly with cheesecake. Late harvest semillon takes on a syrupy texture that’s full of delicious candy fruit and a satisfying uptick of zing on the end. Someplace between a peach and a mango, this wealthy dessert wine is made by the famed De Bortoli property. 

GLAZED FRENCH PEACH TART

This dessert is as spectacular as it’s scrumptious! The recipe works simply as properly with nectarines or apricots. It takes somewhat time to do however is so value it, and is a dish you may be happy with. 

SERVES 8-10 

• 55g (2oz) caster sugar 
• 8 massive peaches, halved and thinly sliced 
• About 75g (3oz) apricot jam 

FOR THE PASTRY 

• 175g (6oz) plain flour, plus further for dusting 
• 115g (4oz) butter, cubed 
• 3tbsp icing sugar 
• 1 egg, overwhelmed 

FOR THE CRÈME PÂTISSIÈRE 

• 6 egg yolks 
• 115g (4oz) caster sugar 
• 55g (2oz) plain flour 
• 1tbsp cornflour 
• 500ml (18fl oz) full-fat milk 
• 1tsp vanilla extract 
• 100ml (3½fl oz) pouring double cream, frivolously whipped

You will have a 28cm (11in) fluted loose-bottomed tart tin. 

First make the pastry. Measure the flour, butter and icing sugar right into a meals processor. Whizz till breadcrumb stage. Add the egg and whizz once more till a ball types. 

Mud a worktop with flour and roll out the pastry as thinly as doable to somewhat greater than the tin. 

Line the tin with the pastry up the edges, forming a small lip across the edge. Prick the bottom with a fork and chill within the fridge or freezer for half-hour. 

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

Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for quarter-hour, then take away the paper and the beans and bake for one more 5-10 minutes, till the pastry is pale golden and crisp. Put aside to chill. 

In the meantime, to make the crème pâtissière, place the egg yolks, sugar, flour and cornflour in a big bowl. Whisk, utilizing an electrical whisk, till the combination is thick and pale. 

Warmth the milk in a saucepan till scalding. Slowly pour the milk into the bowl and proceed whisking till clean. 

Pour again into the saucepan, add the vanilla and stir continuously over a medium warmth till simply boiling and the combination is at thickish ribbon stage (whenever you elevate the spoon or beaters they need to go away a path of combination seen like a ribbon). 

Spoon right into a bowl, cowl the floor with non-stick baking paper to cease a pores and skin forming and go away to chill. When the crème pâtissière is chilly, fold within the whipped cream. Put aside and chill till wanted. 

To poach the peaches, measure 200ml (7fl oz) water and the caster sugar into a large primarily based saucepan. Stir to dissolve the sugar, then convey as much as the boil and boil for two minutes. 

Flip down the warmth, add the peach slices and simmer gently for a couple of minutes, till simply delicate, however not falling aside. Pressure the peach slices from the syrup and go away to chill utterly. Place the apricot jam in a small saucepan. 

Place over a low warmth and stir till clean and runny. Fill the pastry case with the chilly crème pâtissière, spreading to the sides. Prepare the slices of peach overlapping in a neat spiral on high. 

Brush the peach slices and pastry edges with the apricot glaze and place within the fridge for half-hour to set earlier than serving. Reduce into wedges and serve at room temperature. 

Olly Smith’s wine pairing: Paradise with peaches 

Morrisons The Finest Sauternes (37.5cl, 14%) £12 

It is a splash-out, however Sauternes and peach tart is a basic combo. Serve it frivolously chilled in a white wine glass and savour its candy splendour. Such a small quantity is produced from every vine that each final luscious drop feels totally particular.

• ENJOY 30% OFF Extracted from Prepare dinner And Share by Mary Berry, revealed by BBC Books on 1 September, £27. Recipes © Mary Berry, 2022. To order a duplicate for £18.90 go to mailshop.co.uk/books or name 020 3176 2937. Free UK supply on orders over £20. Promotional worth legitimate till 10/09/22. Pictures © Laura Edwards, 2022.