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Mary Berry whole lemon sponge cake with lemon cheesecake icing recipe for afternoon tea on Mary Berry Cooks

March 3, 2014March 4, 2014admin

Mary Berry reveals her recipe for her mouth-watering whole lemon cake with lemon cheesecake icing on her new food series, Mary Berry Cooks. [...]

Homemade strawberry Jam recipe by Mary Berry to serve with scones at teatime on Mary Berry Cooks

March 3, 2014March 4, 2014admin

Queen of baking Mary Berry show how to make homemade strawberry jam to serve with scones and for many other treats throughout the [...]

Orange butterfly cakes and bite-sized scones for a cream tea recipe by Mary Berry

March 3, 2014March 4, 2014admin

Mary Berry returns to our screens tonight to share her knowledge of what it takes to make a great afternoon tea. Taking centre [...]

Crispy Duck Egg with Celery and Hazelnut salad by Jason Hornbuckle on James Martin: Home Comfort

March 3, 2014May 4, 2014admin

Chef Jason Hornbuckle serves up a delicious looking crispy duck egg with celery and hazelnut salad on James Martin: Home Comfort. Jason says: [...]

Gerard Baker makes an 18th century trifle from Anna Class recipe on James Martin: Home Comforts

March 3, 2014admin

Food historian Gerard Baker reveals the history behind a traditional treat – the trifle – on today’s James Martin: Home Comforts and also [...]

James Martin used Xanthan Gum with Salmon cured with vanilla pods and sea salt and served with cucumber ketchup

March 3, 2014admin

James Martin serves up a vanilla cured salmon with cucumber ketchup, charred cucumber and pickled ginger on today’s James Martin Home comforts. James [...]

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Mary Berry whole lemon sponge cake with lemon cheesecake icing recipe for afternoon tea on Mary Berry Cooks

Homemade strawberry Jam recipe by Mary Berry to serve with scones at teatime on Mary Berry Cooks

Orange butterfly cakes and bite-sized scones for a cream tea recipe by Mary Berry

Crispy Duck Egg with Celery and Hazelnut salad by Jason Hornbuckle on James Martin: Home Comfort

Gerard Baker makes an 18th century trifle from Anna Class recipe on James Martin: Home Comforts

James Martin used Xanthan Gum with Salmon cured with vanilla pods and sea salt and served with cucumber ketchup