the ultimate chocolate brownie – that’s to die for. I’ve done many brownie
recipes and blondies and things in my time, but we’ve put the ultimate
chocolate brownie in there, and a few casseroles – the Sunday best minted lamb
is delicious… Then there’s one pot things like Tuscan chicken, which is the
sort of dish you can share for a very special occasion. It’s done with chicken
thighs, which if you overcook and people are late – it doesn’t matter a bit, it
just means it is more tender. Whereas if we use the breasts, it would have
always a fan of the classics, but Berry isn’t afraid to branch out either,
saying: “We’ve included brunch this time, because brunch seems to be very
popular – especially on a Sunday morning, when you have friends round,” she
adds. “Perhaps they don’t necessarily want to do a roast – they do brunch,
because everybody gets up a bit later, and it’s a lovely meal to share.”
see the appeal of brunch, but that doesn’t mean she’s completely ditched her
Sunday routine. “In our family, it’s still the Sunday roast,” she admits. “But
of course, this summer’s been so warm, we’ve often had brunch instead.”
with peas and pesto
For the pea
unsalted cashew nuts
Parmesan, grated, plus extra to serve (optional)
garlic cloves, halved
of basil, roughly chopped
100ml olive oil
1. Cook the
peas in a saucepan of boiling water for three minutes. Drain and refresh under
cold water. Drain again.
half the peas in a small food processor and add the nuts, cheese, garlic and
basil. Whiz until finely chopped. Slowly add the oil, a little a time, until
you have a paste consistency. Season with salt to taste.
3. Cook the
spaghetti in boiling salted water according to the packet instructions. Reserve
50ml of the pasta water before draining.
the pesto in a large non-stick frying pan, add the reserved peas and the cooked
spaghetti and a little of the pasta water. Toss everything over a high heat
until well coated.
well with freshly ground black pepper and serve with extra Parmesan, if liked.
skinless chicken thighs, bone in
onion, finely chopped
1 large red
pepper, deseeded and finely diced
sun-blushed tomatoes, chopped
pouring double cream
the chicken thighs in a bowl. Add the flour and half the paprika and season
well with salt and freshly ground black pepper. Toss together to coat.
2. Heat the
oil in a large, deep frying pan over a high heat. Add the chicken and fry for
three to four minutes on each side, until browned and crisp. Set aside on a
3. Add the
onion and pepper to the unwashed pan and fry for four to five minutes over a
medium heat, until soft. You may need a little more oil. Add the garlic and fry
for 30 seconds.
4. Stir in
the purée, tomatoes, wine and stock and bring up to the boil. Return the
chicken to the pan with any resting juices, cover, reduce the heat and simmer
for about 30 minutes, until tender.
5. Add the
cream and spinach to the pan and stir until wilted. Remove from the heat,
sprinkle with the cheese and serve piping hot.
chocolate (2×180g packets), broken into pieces
butter, cubed, plus extra for greasing
the oven to 180°C/160°C Fan/Gas 4. Grease and line a 30×23-centimetre traybake
tin with non-stick baking paper.
the chocolate and butter in a large heatproof bowl. Place the bowl over a pan
of simmering water until melted. Stir to combine.
from the heat and add the sugar and eggs. Mix well until smooth, then add the
flour and vanilla and mix again. Stir in the chocolate chips.
4. Pour the
chocolate mixture into the prepared tin and bake for about 45 minutes, until
well risen and set around the edges, with a slightly soft centre.
5. Leave to
cool in the tin, then slice into 24 squares.
Share by Mary Berry is published in hardback by BBC Books. Photography by Laura
Edwards. Available now.