Mary Berry's Christmas Collection: Over 100 Fabulous Recipes and Tips for a Trouble-free Festive Season Spread the mash over the filling (see below, Decorative topping). Bake for 30–40 minutes until golden and bubbling.

The filling should be moist with plenty of sauce, but not sloppy. Add 2–3 tablespoons of water if it’s too dry. Leave the filling to cool before adding the topping, as it will support the mash better. Mary Berry Cooks the Perfect teaches you how to cook over 100 exciting recipes, all made particularly special with Mary Berry's very own Keys to Perfection. Make the most delectable and perfect meals with Mary Berry and over 100 of her best recipes at your fingertips.Use a sharp knife to make a score mark 2cm (3⁄4in) in from a short edge, and cut about halfway through the cake on the score line. This will be a useful starting point when you start rolling and will give you a tighter, neater roulade. Mary's "Rules of the kitchen" give tips and advice on how to organise your space and plan your cooking for the best results, elevating classic recipes to new heights of taste, plus vegetable cooking techniques are broken down so you can master the technique, from steaming to roasting and grilling, so you get your vegetables spot on. With Mary Berry Cooks the Perfect you'll be able to prepare a host of gorgeous recipes for family and friends to absolute perfection. Serve your roasted tomato soup in bowls, and dress with a drizzle of double cream and a twist of pepper. If you like the sound of this tomato soup recipe and want more easy, light bite recipes, then here’s some that I think you might like: There are severalbeef cuts that work well for roasting. Beef fillet is expensive but ‘a real treat’ saysMary Berry (see her recipe below) and alsoworks particularlywell in a Wellington. Rib of beefand rump are all worthy contenders, or if you’re looking for a cheaper cut to slow cook, then try brisket or topside.

Once cooked, rest in a warm place,covered with foil,before carving. This will give time for it to relax and ensuresthe most tender, delicious results.Mary Berry's Traditional Puddings and Desserts: Gorgeous classic recipes to treat family and friends Preheat the oven to 200ºC (fan 180ºC/400ºF/Gas 6). Lightly grease a large roasting tin with butter. Make the tarragon butter: put the butter in a small bowl with the garlic and chopped tarragon and beat together with a small wooden spoon. Season with salt and pepper. As soon as the chocolate has melted, take the pan off the heat so the chocolate doesn’t overheat, or it will become too stiff; it needs to be a pourable consistency. Stir, lift the bowl off the pan, and leave the chocolate to cool until it feels tepid. If the chocolate is too hot when stirred into the egg yolks, it will start to cook them. Lightly dust a large piece of baking parchment with icing sugar. Turn the cake out onto the parchment and carefully peel off the lining paper. Spread the surface of the cake with the whipped cream, leaving a bare rim of about 2cm (3⁄4in) all the way around the edges. With one of the short ends near you, make a score mark 2cm (3⁄4in) in from this edge, being careful not to cut right through. Starting at this point, tightly roll up the roulade. Transfer the roulade to a serving platter or board. (See below, Roll a neat roulade.)

Have you ever wanted to cook salmon that melts in your mouth? Or cook a steak to the perfect shade of pink? How about a cake that's both springy and moist? Now you can! In this delightful recipe book, Mary will introduce you to key techniques for recipes that won’t flop. Stunning photographs and easy to follow instructions illustrate each stage of cooking, making this recipe book ideal for cooks who are just starting out. Meanwhile, place the egg whites in a large bowl and whisk using an electric hand whisk on high speed until fluffy and stiff, but not dry.Break the chocolate into pieces and place in a heatproof bowl set over a pan of gently simmering water. The base of the bowl must not touch the water. Leave until just melted, then remove from the heat, stir, and leave the chocolate to cool slightly. (See below, Make a light cake, step 1).

Using a palette knife, spread the cream evenly over the roulade, so you will get a uniform spiral of cream in each slice. Rather than spread the cream right up to the edges, leave a gap of about 2cm (3⁄4in) all round, or the cream will start to ooze out as you start rolling. Mary Berry's Christmas Collection: Over 100 Fabulous Recipes and Tips for a Hassle-Free Festive Season When cooking simple dishes, their success hangs on the ingredients being great. Tomato soup with fresh tomatoes is a must, and vine ripened tomatoes are ideal; they are so much sweeter and flavoursome. You’ll find recipes to suit all seasons and appetites, with inspirations taken from British, Japanese and Caribbean cuisine. Recipes are punctuated with travel stories, food diaries and a personal philosophy for the every day joy that food can bring to life.

Publishers Text

This recipe is inspired by the Mary Berry tomato soup recipe from her ‘Cooks the Perfect’ book. This tomato soup recipe is a great foundation to then build out flavours, such as a tomato and basil soup. Depending on how much time you have you can make tomato soup as simple or as gourmet as you like. That’s the beauty of it. Mary Berry's Christmas Collection: Over 100 of My Fabulous Recipes and Tips for a Hassle-Free Festive Season Remove the beef from the fridge about an hour before cooking to let it come up to room temperature. Mary Berry's Baking Bible: Revised and Updated: Fully updated with over 250 new and classic recipes