What can you say about the institution that is Mary Berry ? She always reminds me of my late grandmother – I think it’s the white hair and the aga – but whatever it is you just know that you can trust her and that she’ll hep you in the kitchen. I mean look what happened when she left the bake-off , we were all devastated!
I also feel a certain affinity with her as she once travelled around demonstrating electric ovens . Wonder when I’ll ever get back to doing that ?
This book is no exception and it lays out very clearly all you need to prepare and cook ahead. Each recipe has a side bar detailing what you can prep ahead, how to freeze ( if applicable) and how to cook in the aga ( which could be adapted to a slow cooker).
The recipes are comforting – just what we expect Mary to cook for us 🤗
What did I cook ? The Italian Chicken with Olives and Tomato topped the facebook group poll so that was what I cooked , And I have to say I was much more impressed with the finished dish than I thought I would be !
I was unable to get olives stuffed with anchovies so I used pimiento stuffed olives (I left them whole) and added in some chopped anchovies. These definitely added to the flavour and I’ll be adding them to more dishes in future.
I served the chicken with green beans and potato wedges. Rather than boiling or steaming the beans I roasted them with lemony Parmesan breadcrumbs and they were delicious. I used a mix of white and purple potatoes both for taste and colour .
Altogether it was a great meal 😍
The one dish that I had hoped would top the poll was the stir-fried vegetable lasagne – I’m going to have to satisfy my curiosity and make it for myself!
I love Mary Berry’s desserts and my favourites from this book are the Raspberry Frangipane Tarts (p. 208) and Divine Lemon Pots (p 219) . I’ve been using the lemon pots on my catering menu for years and they always go down well.
You can find lots of the recipes on her website
My verdict : There are some lovely recipes in this book – most of them comforting and familiar but I don’t think it’s an essential for your library .
If you missed the cookalong you can catch up here
If you’d like to join the weekly Hey Pesto! cookalong or attend one of my online cookery classes then please click here for details.
📷Special thanks to Jeff Harvey for the great food photography
2 thoughts on “Cookbook Cookalong No. 3 – Cook Now Eat Later”
I do like the look of your green bean and multicolored potatoes. Thanks for sharing this info.
Thanks Geri I topped the beans with a mix of garlic, crumbs, Parmesan and lemon zest; drizzled with oil and baked for 15-20 mins 😉