Mary Berry - Love to Cook

For Mary, there is nothing better than cooking dishes from ingredients she has grown. From herbs balanced on a windowsill to vegetables in a patch of garden, what can beat the joy of making delicious recipes from the fruits of your own labour? In this episode, Mary shows that we do not need vast amounts of space, only a passion for bringing incredible flavours to life. Mary cooks up a mouthwatering aubergine caponata, a warming vegetable noodle soup, her luxurious chicken and herb casserole and a delicious sunshine cake, all packed with colourful vegetables. She also finds time to share some excellent quick tips about how to make the most of preserving and cooking with herbs. Out of the kitchen, Mary visits green-fingered Taira, who grows an array of fruit and vegetables in her own garden after almost two decades of only growing things on a fourth-floor balcony. Mary then travels to the beautiful Rhondda Valley to meet allotment legend Terry Walton.

Mary Berry loves to explore new ideas that inspire her to make standout dishes that really tantalise the taste buds.

‘The more the merrier’ is a motto Mary Berry lives by. What is better than cooking crowd-pleasing delights and meeting others who also adore feeding the masses?

Mary believes that cooking is so much more than assembling the ingredients. Going the extra mile to make food look and taste special is her favourite way to show family and friends that she cares.

Mary's featured recipes include an easy stir-fry hoisin chicken, a mouthwatering salmon and dill burger, and ginger biscuits.

For Mary Berry, watching the pennies doesn’t mean sacrificing flavour. With her secrets of cooking from scratch in a frugal kitchen, even an economical steak is on the menu.