Mary Berry has more delicious recipes and top tips up her sleeve this week, this time on the theme of ‘timeless entertaining’ – whether that’s a romantic meal for two or a
big family gathering.
She begins with her twist on a Scandinavian starter – beetroot gravadlax – made by covering a piece of salmon with fresh beetroot and leaving it to cure in the fridge for 24 hours.
After a simple supper for two of Dover sole, Mary whips up some child-friendly sticky chicken, followed by slow-roasted duck with cherry sauce.
Finally, before making a light-as-a-feather raspberry mousse, Mary helps top florist Simon Lycett decorate a banqueting table at Leeds Castle in Kent for the annual festival of flowers.