Vicki Gill
More ideas from Vicki
An everyday classic that always goes down well. I like to serve a large, family-sized version of the pudding and spoon or cut it into squares to serve.

An everyday classic that always goes down well. I like to serve a large, family-sized version of the pudding and spoon or cut it into squares to serve.

Crisp layered pastry over a gorgeous creamy filling, this is pure comfort food.

Crisp layered pastry over a gorgeous creamy filling, this is pure comfort food.

Mary shows us how to make a delicously rich pasta dish.

Mary shows us how to make a delicously rich pasta dish.

This smooth and creamy cheesecake is delicious.

This smooth and creamy cheesecake is delicious.

Homemade pizza tastes wonderful. Give Mary's a go for a special supper that will please everyone.

Homemade pizza tastes wonderful. Give Mary's a go for a special supper that will please everyone.

In this recipe Mary shows us a simple recipe, perfect for feeding a crowd.

In this recipe Mary shows us a simple recipe, perfect for feeding a crowd.

Mary Berry's Beef & Ale Stew with Dumplings | Lakeland Blog

Mary Berry's Beef & Ale Stew with Dumplings | Lakeland Blog

A classic version of sticky toffee pud – some versions put sauce on the bottom too – but it doesn’t need it. Serve with extra cream or ice cream.

A classic version of sticky toffee pud – some versions put sauce on the bottom too – but it doesn’t need it. Serve with extra cream or ice cream.

Serve this with a big pile of wintery greens, such as Savoy cabbage. Optional chilli flakes will counter the maple sweetness.

Serve this with a big pile of wintery greens, such as Savoy cabbage. Optional chilli flakes will counter the maple sweetness.

We love a lamb shank and they love flageolets – small pale green dried beans that have a fine flavour. Put them together with herbs, spices, veg and stock and you have a supper to relish – everyone has their own mini-joint. This does need a long cooking time, but it’s not much trouble to prepare and it’s well worth it. The shanks are done when the meat has shrunk well back from the bone.

We love a lamb shank and they love flageolets – small pale green dried beans that have a fine flavour. Put them together with herbs, spices, veg and stock and you have a supper to relish – everyone has their own mini-joint. This does need a long cooking time, but it’s not much trouble to prepare and it’s well worth it. The shanks are done when the meat has shrunk well back from the bone.