I used to think roast potatoes were the ultimate side dish—until I made Mary’s Parmentier potatoes. These little golden cubes are like the fancier, French …
Mary Berry Bearnaise Sauce
I first made Béarnaise sauce because I wanted to impress someone. Big mistake—well, the date didn’t go brilliantly, but the sauce definitely did. It was …
Mary Berry Chicken Marengo
The first time I made Chicken Marengo, I’ll be honest—I did it for the story. A dish allegedly whipped up for Napoleon after battle? I …
Mary Berry Hungarian Goulash
The first time I made this, I was trying to warm up a rainy Sunday that felt endless. I had some braising steak and a …
Mary Berry Onion Sauce Recipe
The first time I made this, it was a last-minute save for a dry-ish roast lamb. The mint jelly had vanished (likely eaten straight from …
Mary Berry Peach Melba Recipe
I wasn’t planning to bake anything the night I made this—just had a couple of soft peaches on the counter and half a loaf of …