MARY BERRY’S RECIPES TO CELEBRATE THE CORONATION

Blue Cheese Roasted Lamb ‘Coronadas’ with Leek and Mary Berry’s Blue Cheese Dressing

Prep Time: 15 mins

Cooking time: 1h 20 mins

Makes: 12 medium sized empanadas

Ingredients:

600g Lamb shank

½ a bottle of Mary Berry’s Blue Cheese Dressing

1 leek finely chopped

2 tbsp cooking oil

2 onions finely chopped

1 beaten egg

2 sheets ready to roll shortcrust pastry

100g Blue cheese, crumbled

Instructions:

Preheat oven to 200°C. On a baking tray place lamb shank and generously cover with Mary Berry’s Blue Cheese Dressing (about a third of a bottle or 80ml). Marinate overnight for the best results. Season lamb with black pepper and place in the oven for at least one hour or until cooked through. Set aside to cool.

Once cooled shred the meat off the bone and set aside. Bring a pan of oil to medium heat and fry onions and leeks until softened. Add your lamb, the rest of the blue cheese dressing and black pepper to taste. Take the filling off the heat and set aside.

Finely roll the pastry sheets and, using a large cookie cutter or a bowl, cut pastry into circles of roughly 12cm across.

Place two tablespoons of the filling in the centre of each round and fold the pastry over. To seal the empanada, use a fork to crimp the edges together.

Repeat with remaining rounds. You should end up with approximately 12 coronadas.

You can use any remaining dough to cut crowns to decorate the coronadas and give them a coronation themed twist.

Brush with beaten egg and bake for 15-20 min on 180°C until the pastry is golden brown in colour.

Serve with some extra Mary Berry’s Blue Cheese Dressing for drizzling or dipping and enjoy!

Picnic Quiches

Prep: 25 minutes plus chilling

Cook: 25 minutes

Makes 6

Pastry:

175g plain flour

100g butter, diced

1 medium egg yolk

Filling:

100g asparagus tips, cut into 3’s

150ml double cream

2 medium eggs plus 1 medium egg yolk

100ml Mary Berry’s

Blue Cheese Dressing

4 spring onions, sliced

50g Gruyere cheese, grated

1 tsp red bell pepper flakes

Instructions:

Preheat the oven to 200oC, gas mark 6.

For the pastry, place the flour and butter in a food processor and blitz until it resembles breadcrumbs. Add the egg yolk and 2-3 tbsp water and pulse to form a soft dough. Knead lightly, wrap in clingfilm and chill for 20-30 minutes.

Divide the pastry into 6 and use to line 6 x 10cm deep fluted tins. Line with foil and baking beans and bake for 10 minutes, remove the foil and beans and cook for a further 5 minutes.

Meanwhile, blanch the asparagus in boiling water for 2 minutes, drain and cool.

Whisk together the cream, eggs, egg yolk and blue cheese dressing in a large jug, season. Place the asparagus and spring onions in the pastry cases followed by the cheese. Pour over the sauce, sprinkle with pepper flakes and bake for 25 minutes until golden. Allow to cool slightly before removing from the tins.

Cooks tip

Try using Cheddar instead of Gruyere and a leek instead of the asparagus.

Instructions:

Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips, rinse in cold water and pat dry with kitchen towel.

Heat the oil in a deep frying pan. Carefully lower the chips into the hot oil and fry for 10 minutes, or until cooked through, but not browned. Carefully remove the chips from the pan, set aside to drain on kitchen paper.

Preheat the oven to 180°C. Place chips on a baking tray and cook for another 8-10 minutes, or until crisp and golden brown.

Meanwhile cut fish into strips and season well with salt and pepper. Place the flour, whisked eggs and panko crumbs in 3 separate dishes, ready to coat the fish. Start by coating the fish in the flour, shaking off any excess. Then coat the fish in the whisked eggs and finish