Mary Berry served up tasty smoked trout pate with lemon, dill, anchovies and pickled beetroot on Mary Berry’s Simple Comforts.

The ingredients are: 50g butter, softened, 2 anchovy fillets, roughly chopped, 3 tbsp chopped dill, plus extra to garnish, 1 tbsp hot horseradish sauce, 100g full-fat creme fraiche, 125g smoked rainbow trout fillets, juice of ½ small lemon, 1 tbsp chopped capers, salt and freshly ground black pepper.

To serve: sourdough bread.

See recipes by Mary in her book titled: Mary Berry’s Simple Comforts available from Amazon now.