Recipies

15 Pins
·
6y
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Easy moussaka
Less work than traditional moussaka and gluten-free, our Greek-style bake of potatoes and aubergines layered with lamb mince is topped with crème fraîche
Slow Cooker Chicken Curry
Jamaican Curry Chicken.Chicken thighs seasoned and cook in thick, flavorful creamy gravy of aromatic spices & vegetables- A One Pot meal right in your slow cooker
Mary Berry's Absolute Favourites: Meatballs in tomato and basil sauce
Mary Berry's Absolute Favourites: Meatballs in tomato and basil sauce
Hydroxychloroquine 'shouldn't be hastily dismissed as Covid treatment'
Marry Berry's hearty shepherd's pie is a winter warmer classic
Mexican tortilla bake recipe
This all-in-one dish is so quick to make. Think Mexican lasagne using ready-made tortillas instead of sheets of pasta. Utterly delicious and very moreish! For this recipe you will need a 1.5 litre/2½ pint wide-based (preferably round), shallow ovenproof dish.
Mary Berry's Absolute Favourites: Roasted sausage and potato supper
Mary Berry's Absolute Favourites: Roasted sausage and potato supper
Mary Berry: Cottage pie with crushed potato topping
Mary Berry Absolute Favourites Part II: Cottage pie with crushed potato topping | Daily Mail Online
Cottage Pie
Classic, epic Cottage Pie made properly, with a luscious filling. Easy to make, great for freezing, plus a quick cooking video is also provided!
Mexican tortilla bake recipe
Mexican tortilla bake
Mary Berry Mexican tortilla bake recipe on Mary Berry’s Foolproof Cooking
Mary+Berry+Mexican+tortilla+bake+recipe+on+Mary+Berry’s+Foolproof+Cooking
Dauphinoise potatoes
Thin slices of potato slow-cooked in the oven with cream and garlic - the most decadent of side dishes. A recipe triple-tested by the BBC Good Food team.
Mary Berry’s flapjacks
Mary Berry's flapjacks are fuss-free, foolproof and delicious, why not bake a batch today.
Oven-roasted chicken satay
''This easy midweek dinner has all the flavours of satay, minus the hassle of using skewers and chargrilling. The longer you marinate the chicken, the more flavourful your dish will be.'' – the late food writer Valli Little