During the colder months, hearty, comforting one-dish dinners are top of the recipe wish list at Happy Foodie HQ, and when it comes to classic winter warmers, who better to turn to for inspiration than Mary Berry. From a nourishing lamb and bean stew to a beef casserole topped with oh-so-fluffy dumplings to a veggie bake with a cheesy, crisp potato topping, here are some of the favourites we’ll be turning to as the nights draw in.
Mary Berry’s Rather Special Chicken and Herb Casserole
Richly flavoured with bacon, white wine, mushrooms, and herbs, this soul-soothing chicken casserole is just the thing for a chilly winter evening.
From the book
Love to Cook
120 recipes from the nation’s favourite cook
Featuring all of the recipes from the accompanying BBC2 series
Celebrating fuss-free cooking and the ingredients and flavours Mary loves
Mary Berry’s Sausage and Red Pepper Hot Pot
A comforting, veg-packed, one-pan dinner, this hot pot teams spicy pork sausages with tomato, pepper, carrot and garlic for a delicious combination of sweet, spicy and earthy flavours.
Mary Berry’s Braised Lamb with Sweet Potato and Haricot Beans
A filling, hearty meal for a winter’s night, Mary uses neck fillet here, bulked out with sweet potato, beans and tomatoes, and cooked low and slow until beautifully tender. Spiced with cumin and lifted with a little mango chutney, this is full of flavour.
Mary Berry Mushroom, Lentil and Double Potato Jumble
Think of this as a rich veggie cottage pie, but rather than mash on top, Mary’s opted for crispy golden chunks of cheesy potato and sweet potato.
Mary Berry’s Irish Stew
Tender, melt-in-the-mouth lamb, cooked in a flavoursome gravy and vegetables and topped with slices of crispy potato.
Scrumpy Beef Casserole with Parsley & Horseradish Dumplings
Nothing beats a rich beef stew, unless, of course, it’s topped with what Mary calls “savoury Chelsea bun-dumplings”. Parsley and horseradish are smothered onto rectangles of suet dough, rolled up like a Swiss roll, sliced and plonked onto this one-pot dinner, then cooked until puffed up and gloriously golden.
Mary Berry’s Lamb Tagine
Mary combines neck fillet with earthy, punchy spices, dried apricots, preserved lemon, harissa, and chickpeas in her spin on the classic Moroccan dish of tagine. This quick version is ready in just an hour.
