‘Why I NEVER use b The nation’s favourite baker Mary Berry chats about life in the culinary fast lane – and reveals a surprising secret! By Christine Smith
M
JUST FOR YOU
A new Mary Berry recipe overleaf YOURS
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ary Berry has to be one of TV’s hardest working presenters. The nation’s favourite baker, aged 77, admits she thrives on a schedule that would leave young whippersnappers exhausted. But at an age when most of would be happy to take it easy Mary reveals she definitely won’t be retiring any time soon. “Gosh no,” she says as she settles down to chat to Yours about her extraordinary success, thanks to her starring role on Great British Bake Off. “I don’t want to rest. There’s plenty of time for that in heaven.” As if to prove her point, Mary reels off an endless stream of projects that would be enough to tire out any young star, let alone someone in their 70s. There’s a new book out in the shops she will be busy promoting, Mary Berry at Home, which includes lots of recipes that the whole family can eat as well as special ones for entertaining friends. Then she will be preparing herself for a third series of Bake Off in May, together with a new TV show she is going solo with, plus another book. Not to mention numerous public engagements and appearances at cookery shows... “I love doing the Bake Off and I am really looking forward to the new series which we will film in May,” says Mary excitedly.
❙ star chat ❙ she replies, “especially as I have been approached to do all sorts of things by retailers. But I don’t want to get tied up with any of that. Being called a fashion trendsetter just makes me giggle!” Regarding her Kitchen Aid Surely she must have some mixer as the cookery gadget secret cream or potion that she she cannot live without, Mary is swears by? Definitely not, laughs insistent, however, that she will Mary. In fact, her graceful and not go down the diet bandwagon youthful looks are all down to by opting for less fattening her genes. “My mum lived until ingredients. “I very rarely use low she was 105,” she explains. “And I fat things,” she stresses. “If I am don’t use any creams at all.” using cream, I will use double As she chats happily about the cream or full fat crème fraiche. newly-found fame that has won You don’t want to put on those her an army of younger fans, extra inches but at the same time, it’s clear being so high profile we want the real thing.” is not something she has ever Is she expecting a backlash striven for. Mary describes her from the diet police, then? family as her biggest passion and most treasured possession. “It’s nice to have a treat every now It’s her husband, Paul, whom and again,” she says. “But it’s also she tied the knot with in 1966 about everything in moderation.” and who has since retired from The author of more than 70 cookbooks since her first selling antique books, that keeps was published in 1970, it’s not her so grounded, as do her just Mary’s culinary expertise, children, Thomas, a tree surgeon, however, that has caught the and Annabel who looks after imagination of the British three children of her own and public. Looking radiant, Mary’s who went into business with impeccable style and eye Mary aged 17 to market her for clothes that show off her eponymous salad dressings. beautiful, slim figure has resulted Her family are her raison d’etre, in many items of clothing she which makes it all the more has worn on the TV baking show upsetting that Mary’s third son, selling out in a matter of hours. William, was sadly killed in a Is she flattered? “Of course I am,” car accident when he was just 19. Mary has talked in the past about how she has learned to cope with his tragic death. “Since the accident, we’ve become very close as a family. His death has taught me all sorts of things,” Mary admits. “You never get over it; you learn to live with it.” Today, Mary doesn’t want to dwell on such a sad time in her remarkable Family first: Mary with husband Paul, life, but she does talk receiving her CBE and above, having passionately about how fun in the kitchen with her three young children in the Seventies happy she is that she’s
“Then I have another new series I’m going to be filming on my own, for the BBC. It will be focused on baking for the whole family and I will be writing a book to go with it. I can’t wait. I really enjoy it all and for me, Bake Off really was the biggest lifechanging event of my life in terms of work. Not only in the way it came about, but also in the fact it is so special. “Was I worried when they first pitched the idea to me two years ago? Definitely not. I told them that if they thought I could do it, then I would love to do it.
‘Being called a fashion trendsetter just makes me giggle!’ “It’s incredible how it’s inspired people to bake and I hope my new book will inspire people too. I have gone for recipes that you don’t need to have 40 things in a cupboard to make the dish and I have gone for recipes that I like doing – family cooking. I think they are simple to follow as I always try to hold the hand of the person who is doing the cooking.”
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PICS: CAMERA PRESS; GETTY IMAGES; REX FEATURES
e beauty cream!’
WASTE NOT
WANT NOT! With recent reports revealing as a nation we throw away a staggering £10 billion worth of food a year, we look at what we can do to cut waste – and our food bills!
By Laura Bradder
W
e’re all trying to save money and be kinder to the environment, yet a new report called Waste Not Want Not has found that we’re not doing enough to stop wasting our food.
We throw away seven million tonnes of food each year, at a cost of £480 per household – that’s an incredible £24,000 over a lifetime. So how can we improve this? You probably have your own handy hints, but here are a few to give you some ideas and help stop the waste.
DID YOU KNOW…?
✢ In the UK, we discard more food than packaging in our household waste. ✢ We throw away six million glasses of milk, four million apples and 37 million slices of bread every day.
BUY IT
PICS: MASTERFILE; ALAMY; THINKSTOCK
Choose resealable packages: In 2011, 73 per cent of rice packs had resealable tabs, compared to just 44 per cent in 2009. Used properly, these packs are hygienic, keep food fresher for longer, and reduce the need for buying food storers. Avoid multi-buy offers (if you don’t need them!): BOGOFs and larger packages which appear to provide better value for money are tempting but if these are perishable goods you won’t use in time, it’s a false economy. Stick to what you need, not what looks like a bargain. 20
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Buy locally and in season: The less food has to travel, the fresher it will be! Buy local meat and dairy products and choose fruit and veg in season to reduce your carbon footprint.
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Use independent shops: Dr Tim Fox, who helped to write the Waste Not Want Not report, says: “With the shift away from small shops on the High Street to largescale supermarkets, we’ve lost the sense of value of food.” The advantage of using separate butchers and greengrocers is that you can choose the exact amount of food you want, rather than being dictated to by the size of pre-packaged items. And given the recent horse meat scandal, also be sure of what you’re buying.
Don’t overstock: Many people buy foods in bulk for that ‘just in case’ moment. What if someone pops round unexpectedly? Or we can’t get out for a couple of days? Try to get out of this habit, or choose items with a long shelf -life and make a list of what’s in your cupboard so you don’t buy it again the next week!
❙ consumer watch ❙ STORE IT Keep your cool: According to Love Food Hate Waste, 30 per cent of us set the temperature on our fridges too high. Food keeps best below 5˚C, so make sure your fridge is at the right level to avoid products becoming rotten quickly. Be prepared: All too often we just throw things in the freezer, but if we don’t prepare them properly then they won’t last as long as they should. Excess fat should be trimmed off meat, as this can oxidise and become rancid. Fruit should be pureed and vegetables blanched before freezing. Love your leftovers: Leftovers should be refrigerated within two hours of cooking as bacteria grows rapidly at room temperature. Divide them into small portions to cool quicker then place on the top shelf of your fridge in an airtight container. Don’t overfill the fridge as cool air needs to be allowed to circulate freely.
Know your stars: Freezers have a star rating indicating how long they can store food: four-stars is ideal for long-term storage; three-stars keeps prefrozen food for 3-12 months; two-stars for one month, and onestar for one week.
Keep your fridge in order!: Mould and odours can spread in fridges, so where you place items is key. Keep cooked meats and dairy products on the top and middle shelves, in original packaging if possible. Separate fruit and veg as some produce gases that cause others to deteriorate.
USE IT
✢ To find out more about Sainsbury’s ‘Make your Roast go Further campaign, call 0800 636 262 or visit www.sainsburys.co.uk/ makeyourroastgofurther
Spice things up: Leftovers can often be brought to life by adding herbs, spices and basic store cupboard ingredients. Pasta, rice and dried herbs have long ‘bestbefore’ dates, so keep some handy to use at a moment’s notice. Don’t fear freezer burn: This occurs when oxygen dries out frozen food. It’s common if packaging is not completely airtight and appears as grey-brown spots. It can make meat feel leathery, but is not a health risk.
Be inventive: There are lots of uses for leftovers – even if it’s just a small amount. Freeze any last bits of wine into ice cubes, or add to a pasta sauce. Potato peelings can be put in the oven and made into homemadecrisps, while hard cheese can be grated and frozen to be used later as a tasty meal topping. Control portions: Overloading plates with large portions can lead to much of it ending up in the bin. Pasta and potatoes are common overloads! To help cut down waste try measuring out portions – 75g rice, 100g dried pasta and 225g potatoes per person. Still filling, but hopefully will reduce waste. YOURS
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Use your roast: According to Sainsbury’s, 84 per cent of us have a roast dinner every Sunday, yet we throw away enough leftovers from this family feast to make 1.8 billion meals each year! TV home guru Aggie MacKenzie, who is supporting the campaign, says, “To avoid food waste, roast leftovers should become the key ingredient for another family meal or snack.” Have a repertoire of recipes to choose from – stir-fries and risottos are great for leftover meat and veg.
Marc Jacobs
5CATWALK TRENDS you can wear
We bring you the key spring trends from the top catwalk designers styled to suit you and your budget!
ONLY
PHOTOGRAPHY RUTH JENKINSON; CATWALK IMAGES CHRIS MOORE; CORBIS; STYLIST JO WINCH; HAIR & MAKE-UP ANNA THOMPSON.
£12
Mulberry
By Acting Fashion Editor, Jo Winch
Pastels Monochrome
✢ Bold black and white stripes and checks are one of the key looks for spring and so simple to wear. We’ve found a stunning monochrome dress that’s really flattering with slimming black panels and sleeves. Dress, £12, 8-18, George at Asda; shoes, £12.50, 3-7, F&F at Tesco; bag, £25, QVC; bracelet, £8, Principles by Ben de Lisi at Debenhams
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✢ Don’t be afraid to mix pastels. Coloured jeans are still really popular and make a change from blue denim – plus they make the trend less girly. Choose pretty pastel accessories to finish the look. Metallic top, £20, 8-22, Next; jeans, £24, 8-22, M&Co; pumps, £26, 3-7, Next; bag, £22 Marisota; necklace, £12, M&Co STOCKISTS: Debenhams 0844 561 6161, www.debenhams.com; F&F at Tesco 0800 505 555, www.tesco.com; George at Asda 0800 952 0101, www.asda.co.uk; M&Co 0800 031 7200, www.mandco.com; Marisota 0871 984 6000, www.marisota.co.uk; Marks & Spencer 0845 609 0200, www.marksandspencer.com; Next 0844 844 8939, www.next.co.uk; QVC 0800 514131, www.qvcuk.com. Details correct at time of going to press
Cacharel
Style
Print trousers
✢ Loud prints, especially worn on the bottom half, may seem a bit risky! But as long as you choose a style of trousers that suits you, and team it with a solidcolour top that picks out one of the tones in the trousers, you’ll look great.
notes
Chanel
Top, £35, 10-20, Next; trousers, £39.50, 10-18, Autograph at Marks & Spencer; shoes, £29.50, 3-7, M&Co
Safari style
✢ Ensure your safari look stays elegant by choosing earthy tones. A beige, fitted jacket is the smartest option for popping on over this waistcinching, side-tie printed dress.
Florals
✢ Florals are once again a popular print for spring, but forget whimsical ditsy prints, today’s florals are much more grown up with larger patterns and bolder colours. We love this floral top with its super-flattering sheer sleeves. Team with well-fitting trousers or a sophisticated pencil skirt.
Max Mara
Jacket, £40, 10-20, Next; dress, £18, 6-20, F&F at Tesco; shoes, £10, 3-9, George at Asda; necklace, £16, Betty Jackson.Black at Debenhams
Top, £35, 10-22, M&Co; trousers, £19.50, 10-20, Marks & Spencer; shoes, £29.50, 3-7, M&Co
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Now visit www.yours.co.uk for more great style tips and advice
Elegant trend
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Next issue: Don’t miss our marvellous macs for a bright look on a rainy day YOURS EVERY FORTNIGHT
39
Best buy
| IT’S A FACT |
Treat a mum this Mothering Sunday (March 10) with 15 per cent off at Yorkshire-based Thomas the Baker. Choose from six gift boxes including a small gift box for £15.30 (usually £18) with Yorkshire Gold Tea and Brack and Oatie Cookies. Visit www.thomasthebaker.co.uk or call 01439 770870. Use code Mum2013 by March 10, and order by March 5 to guarantee delivery before Mothering Sunday.
Universal Credit will be introduced nationally from October 2013 and will bring six benefits and credits including Income Support and Housing Benefit into a single system. “The changes will affect the way claimants need to manage their money so households should get ready for Universal Credit as soon as they can,” say experts at moneyadviceservice.org.uk. Find out more at www.dwp.gov.uk or contact your local benefits office.
We have ten small boxes to give away. To be in with a chance of
EXTRA winning, send a postcard marked ‘Yours/Thomas the Baker’ to PO
FOR YOU
Box 57, Coates, Peterborough PE7 2FF by March 8, 2013*.
Watching the £15 £20 00
Cash in the attic
When the scarf became part of the look of the Fifties, many retailers started mass-producing new designs in bright colours and busy patterns. With Fifties’ style back in fashion this is a good time to sell your vintage scarves. The most valuable examples are likely to be the work of notable brand names, such as Hermès or Pucci, but even designs by unknown makers can be worth reasonable sums if they are brightly coloured and feature motifs that are typical of the era. Patterns featuring fashionable ladies, foreign places or dogs are all very ‘Fifties’. Scarves should be in good condition to attract the highest sums. This Hermès scarf (above) is valued at £150-£200! 60
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pennies
| CASH SAVER |
British households own an average of £1,891 worth of clothing and footwear. A clothing swap party is a great way to get friends together and revitalise your wardrobe for free. Suggest guests bring a minimum of five items to swap then enjoy a laugh, a glass of wine and some nibbles and get a great new look!
Ask Michael...
GREENWATCH
The average dishwasher costs an incredible £48 a year to run! Try the new Dishmatic refillable washing-up brush, which is made from recycled components and dispenses just enough detergent to do the dishes. The Dishmatic sponge scourer (£1.47) and a three-pack of refills (£1.58) are available from major supermarkets and www.dishmatic.com
Q EXTRA
FOR YOU
How to protect your savings Consumer confidence in financial services is low but your bank, building society or credit union is keen to reassure and remind you your savings are safe in the unlikely event of its failure. “They now prominently display a range of materials in branch and online explaining your savings protection scheme,” says Mark Neale of the Financial Services Compensation Scheme (FSCS). “The FSCS protects savings up to £85,000 per person and in the vast majority of cases savings are refunded in less than seven days.” Since 2001, the FSCS has protected 4.5m people and has paid out more than £26 billion in compensation. The FSCS was set up by the Government and is industry funded. Find out more at fscs.org.uk/protected
BUDGET BEATERS
If you’re moving house, save on removal costs by using a free online service called www.anyvan.com. You simply post details of the collection and delivery address and companies bid for your business – then you can pick the quote that suits you best.
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Now visit www.yours.co.uk for more money-saving tips and advice
| DID YOU KNOW?|
The law on ‘No win, no fee’ rules is changing and personal injury claimants may have to contribute to costs from this April: “If you suffer an injury through no fault of your own, you have until the end of March 2013 to bring a compensation claim to avoid paying towards it,” says Ross Rowland of law firm, Furley Page *If you do not wish to be contacted in the future by Yours magazine, write No Further Contact clearly on the postcard.
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I am due to retire soon – but am unexpectedly out of work. I have a bank account with Santander that is free as long as I deposit at least £100 per month. I have not been able to do this in recent months and am now being hit by regular charges. I now owe the bank almost £200. What can I do? Michael says: Santander has not always had the best reputation for customer care, but you might be surprised how helpful they are in such circumstances. You will have received some correspondence about the charges so there will be a number for you to call if experiencing financial difficulty and I can only suggest you give this a go. In a recent, similar case involving someone who had become unemployed, Santander agreed to remove almost all the customer’s charges. They also suggested the customer call into a branch and change the account so there is no longer a requirement to make a minimum monthly deposit. Banks have an obligation to offer help. It is natural to be apprehensive about financial difficulty but I recommend an open and honest approach. In serious cases, obtain help from a specialist organisation such as the debt charity, StepChange, 0800 138 1111 or www.stepchange.org
✢ Michael is a consumer champion and runs the Insurance Complaints Bureau. He can be contacted on mjw@insurance-complaints.co.uk
Next issue: Save on the
cost of baking with our tips…
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PICS: MILLER’S; GETTY IMAGES; THINKSTOCK;. WORDS: SARAH JAGGER
Win a year’s supply of Dishmatic ‘washing-up wonder’ products. To be in with a chance of winning, send a postcard marked ‘Yours/Dishmatic’ to PO Box 57, Coates, Peterborough PE7 2FF by March 8, 2013*. The first five names drawn will win.
The Yours money expert Michael Wilson answers your questions
5 ways with...
COOKED TURKEY Waste not want not. Mouth-watering ways to use up leftovers – great for chicken, too Turkey, Pea and Mushroom Pie with Rosti Topping A white wine sauce makes this combination a little bit special Serves: 6 Per serving: 697 cals Fat: 41g
Sat fat: 23g
Preparation time: 30 minutes Cooking time: 25-30 minutes
✢ 4 large potatoes, scrubbed ✢ 2 shallots, peeled and chopped ✢ 100g (31/2oz) chestnut mushrooms, sliced ✢ 110g (4oz) butter ✢ 60g (2oz) plain flour ✢ 150ml (51/4fl oz) white wine
✢ ✢ ✢ ✢ ✢
200ml (7oz) milk 200ml (7oz) double cream 1tsp dried tarragon Salt and pepper 750g (1lb10oz) cooked TOP TIP turkey, shredded Add bacon if you’re ✢ 100g (31/2oz) frozen feeling naughty. peas Try swapping the tarragon for thyme 1. Preheat oven to 200°C/400°F/Gas as well Mark 6. 2. Place the unpeeled potatoes in cold water and bring to the boil. Simmer for 8 minutes, then drain. 3. Cook the shallots and mushrooms in 50g (2oz) butter, until just soft. Set aside. 4. Heat 60g (2oz) butter over medium heat. When foaming, whisk in the flour, then slowly add the wine, milk and cream, whisking continuously. Bring back to the boil, simmer for 3 minutes, then season with tarragon, salt and pepper. 5. Add the shallots, mushrooms, turkey and peas, plus extra milk if the sauce is too thick. 6. Put in an ovenproof dish. Peel and coarsely grate the potatoes then toss with seasoning. Top mixture with rosti, drizzle with melted butter, and bake for 25–30 minutes until crisp and golden. © www.totallytraditionalturkeys.co.uk
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FOOD
notes
Hot and Spicy Turkey Pizza
Take the heat out of the spice by serving this with a refreshing salad Makes: 1 large pizza Per 1/2 pizza: 829 cals Fat: 39g
Sat fat: 13.5g
Preparation time: 30 minutes Cooking time: 15 minutes
Ingredients: ✢ 2 tbsp olive oil ✢ 1 clove garlic, peeled and crushed ✢ 400g (14oz) tin plum tomatoes ✢ 15 basil leaves, roughly torn ✢ Salt and pepper ✢ 25cm (10in) uncooked pizza base ✢ 125g (41/2oz) cooked turkey, shredded ✢ 10 slices chorizo ✢ 1/2 small yellow pepper, cut into small chunks ✢ 5 black olives, stoned ✢ 1/2 green chilli, deseeded and sliced ✢ 115g (4oz) mozzarella
TOP TIP Use just a thin layer of tomato sauce as too much will make the base soggy. Use bacon or ham as an alternative to chorizo
1. Preheat oven to 220°C/425°F/Gas Mark 7. 2. Heat 1 tbsp oil, then fry garlic for 30 seconds. Add tomatoes and a few basil leaves, season, and simmer for 10 minutes over low heat. The sauce should be thick enough to spread over the base. Set aside to cool. 3. Place the base on a greased baking sheet. Spread with sauce, leaving an edge. Top with turkey, chorizo, pepper, olives and chillies. Tear the mozzarella into pieces and scatter over, with remaining basil. 4. Drizzle with remaining oil and bake for 12–15 minutes, until golden brown and bubbling. © www.totallytraditionalturkeys.co.uk
Turkey, Red Pepper and Basil Frittata Like an omelette, but thick enough to slice Serves:
4
Per serving: 427 cals Fat: 28g
Preparation time: 15 minutes Cooking time: 15 minutes ✢ 6 eggs ✢ 120g (41/4oz) mature cheddar, grated ✢ Salt and pepper ✢ 2 tbsp olive oil ✢ 1 small red onion, peeled and finely chopped ✢ 1/2 red pepper, cut into cubes ✢ 1 clove garlic, peeled and finely chopped ✢ 250g (83/4oz) cooked turkey, chopped ✢ 2 tbsp chopped basil ✢ 1 tbsp chopped parsley
Sat fat: 11g
1 Beat the eggs and cheese, season well and set aside. 2 Fry the onion, pepper and garlic in the oil for 2-3 minutes until soft. Add the turkey, herbs, and seasoning if required. 3 Pour over the egg and cheese mixture. Cook on low heat for 10 minutes until just set, then grill until golden and firm to the touch.
TOP TIP You could use yellow or orange peppers, or substitute other vegetables such as sweetcorn, courgettes or mushrooms
© www.totallytraditionalturkeys.co.uk YOURS
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SAVE vs SPLURGE
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IDEAS • KNITTING • CRAFT
FLOATING CANDLES Debenhams (0844 800 8877, www.debenhams.com)
Dot Com Giftshop (0208 746 2473 www.dotcomgiftshop.com) Bhs (0844 411 6000, www. bhs.co.uk)
£12
£15
£6
BLUE PATTERNED HOOKS Bhs
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WOVEN STORAGE Matalan (0845 330 3330, www. matalan.co.uk)
m fro
£6 GRAPHIC BATHROOM ACCESSORIES Bhs
5 of the best... bathmats
SPOTS AND STRIPES BATHMATS Matalan
£1a0ch e
Nautical large blue jar, £8; small blue jar, £5; blue glass soap dispenser, £10; tumbler £6; soap dish, £6, ‘By the sea’ plaque, £5. All House of Fraser (0845 6021073, www. houseoffraser.co.uk)
CHEVRON BATHMAT (pink or green) Matalan
FISH BATHMAT Bhs
£8
each
£16