If you’re looking for a way to spice up your dinner, look no further than these Mary Berry recipes. The queen of baking is also an ace in the kitchen, and these four recipes are sure to become your next favorites.
Asian Shrimp Mango Salad
preparation time: 10 minutes | cooking time: 10 mins
serves: 2
Ingredients:
100 g folded rice noodles
2 tsp toasted sesame oil
150 g raw king prawns
50 g mange tout, cut into thin slices
4 spring onions, sliced
75g cherry tomatoes, quartered
3 tbsp Mary Berry’s Mango Lime Chili Dressing
1 teaspoon light soy sauce
1 tbsp coarsely chopped coriander
method:
Cook the noodles according to package directions and let cool under cold water.
Meanwhile, heat 1 tsp oil and sauté the shrimp until pink and cooked through, 3-4 minutes. Place in a large bowl with the mange, scallions and cherry tomatoes.
Mix the mango dressing, remaining oil and soy sauce, season and add to the shrimp along with the noodles and coriander.
cooking tip: Great with shredded rotisserie chicken instead of shrimp.
Paprika corn on the cob
preparation time: 10 minutes | cooking time: 10 mins
serves: 4
Ingredients:
4 corn cobs
25 g Parmesan, finely grated
1 tbsp mayonnaise
3 tablespoons Mary Berry’s Light salad dressing
2 spring onions, finely chopped plus extra for serving
1 tsp smoked paprika, plus extra for serving
method:
Cook the corn in boiling water for 5 minutes, remove and drain on paper towels.
Mix together the Parmesan, mayonnaise, salad dressing, spring onions and peppers and season.
Preheat the grill. Place the corn on a foil-lined baking sheet and brush with half of the mixture and grill until just beginning to char, 3-4 minutes. Flip the corn and brush with the remaining mixture and grill again for 3-4 minutes.
Serve sprinkled with extra spring onions and peppers.
cooking tip: Ideal for cooking on the grill. Prepare and grill if necessary.
spring salad
preparation time: 10 minutes | cooking time: 20 minutes
serves: 4
Ingredients:
100g quinoa
1 tbsp olive oil
1 red onion, sliced
150 g spring greens, finely grated
75 g walnuts, roughly chopped
2 tbsp parsley, roughly chopped
3 tablespoons Mary Berry’s Light salad dressing
method:
Cook quinoa in boiling water for 20 minutes, drain and cool under cold water.
Meanwhile, heat the oil in a large pan and sauté the onion for 5 minutes, add the spring greens and sauté for 4-5 minutes. Stir in walnuts, parsley and dressing. Add quinoa and taste.
cooking tip: A great way to use up leftover cooked cabbage or vegetables.
Stuffed peppers
preparation time: 15 minutes | cooking time: 30 minutes
serves: 4
Ingredients:
4 peppers, 2 yellow, 2 red
1 tbsp olive oil
1 onion, finely chopped
1 zucchini, finely diced
1 garlic clove, crushed
250 g bag of basmati rice
1 tsp dried mixed herbs
100 g cherry tomatoes, halved
4 tablespoons Mary Berry Classic Salad Dressing
2 tbsp chopped cilantro
method:
Preheat the oven to 200°C, gas mark 6.
Halve the peppers lengthways through the stalk and remove the seeds. Place cut-side up on a baking sheet.
Heat oil in a large skillet and sauté onion, zucchini, and garlic for 5-6 minutes. Add rice, mixed herbs and cherry tomatoes and cook for 1-2 minutes. Stir in the dressing and coriander, season to taste.
Stuff the pepper halves with the rice mixture and bake for 30 minutes until the peppers have softened.
cooking tip: Use flavored, rich sachets like coconut rice instead of plain basmati for an extra flavor boost. Try swapping out the classic dressing for the light salad dressing.
