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!

Instructions:

Preheat the oven to 200°C, 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.

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

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.

Balsamic Glaze Mushroom Galette Decorated with a Pastry Crown and Drizzled with Mary Berry’s Light Salad Dressing

Prep time: 10 mins Cooking time: 25 mins Makes: 6-8 servings

Instructions:

Ingredients:

250g mushrooms cleaned and roughly sliced

1 clove garlic minced

1 tablespoon butter

150g grated Gruyere cheese

1 tbsp Mary Berry’s Light Salad Dressing, plus extra for serving.

1 teaspoon thyme leaves

1 teaspoon balsamic glaze (optional)

2 sheets ready to roll puff pastry.

3 tablespoons milk

Salt and pepper to taste.

Preheat oven to 180°C. Heat the butter in a frying pan and add the mushrooms, garlic, and thyme. Cook for a few minutes until the mushrooms are soft and darkened. Stir in the Mary Berry’s Light Salad Dressing and season with salt and pepper, gently mix. Sizzle with some balsamic glaze over and set aside.

Unroll the pastry and score a ½ inch border around the sheet. Pile the grated cheese followed by the mushrooms into the centre. Cut out a crown shape from the second puff pastry roll. Carefully place the puff pastry crown on the top of the tart.

Brush the edges and the crown with the milk and sprinkle with some fresh thyme. Bake for 20 minutes until the pastry is golden.

Serve warm, drizzled with some extra Mary Berry’s Light Salad Dressing and a side salad. Enjoy!

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Jack has been handed over to us as his owners were unable to cope with his behaviour or give him the exercise he needs. Jack seems to prefer men and is quite jealous and has snapped at the lady owner in the home. He has been fine with all the female staff so far and although he is still settling in and finding his feet, he is a sweet boy who really enjoys a good long walk. We feel Jack would be much better in a one-person home where he can get all the attention he needs and doesn’t feel jealous. He is a fit active boy so will love someone who is able to give him lots of long walks. Due to his history jack can not be homed with children of any age.