• 3 winning bakes from Mary Berry

    She's the queen of baking and the picture of the quintessential English lady, so naturally Mary Berry is the right woman to publish a cookbook filled with recipes for the warming heart of the traditional family kitchen – the Aga. The Great British Bake Off judge teamed up with cookery writer Lucy Young at the end of last year to pen The Complete Aga Cookbook, which boasts traditional recipes with modern ingredients, all adapted to the Aga way of cooking. CLICK FOR MARY BERRY'S RECIPES Mary Berry says her pear frangipane tart is perfect to serve at a party We have baked recipes

  • Mary Berry's pear frangipane tart

    SERVES 10 – 12 This is a great tart to serve for a party. Always serve it warm. You could use a bought 500g (18 oz) pack of shortcrust pastry if time is short. PASTRY 100 (4 oz) butter, cut into cubes 225g (8 oz) plain flour 25g (1 oz) icing sugar, sieved 1 egg, beaten FILLING 175g (6 oz) soft butter 175g (6 oz) caster sugar 3 eggs, beaten 175g (6 oz) ground almonds 40g (1½ oz) plain flour 1 teaspoon almond extract 6–8 fresh, ripe Williams pears, peeled, cored and halved TO FINISH Apricot jam, melted and sieved, for glaze 25g (1 oz) flaked almonds, toasted METHOD 1. If making the pastry by hand, rub the

  • Mary Berry's salmon en croûte with asparagus

    Full of flavour, colour and design. SERVES 8 700g (1 lb 9 oz) thick asparagus spears, trimmed 1 × 280g (10 oz) packet full-fat cream cheese 1 egg yolk finely grated zest and juice of 1 lemon 1 good tablespoon chopped fresh parsley 1 good tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 1 tablespoon snipped chives salt and freshly ground black pepper 1 × 500g (1 lb 2 oz) packet puff pastry 1kg (2¼ lb) side fresh salmon, skinned 1 egg, beaten 6 tablespoons full-fat mayonnaise 150ml (¼ pint) double cream PREPARE AHEAD Can be made up to a day ahead. Not suitable for freezing. CONVENTIONAL OVEN Bake on a hot baking sheet in an oven

  • Mary Berry's pistachio and raspberry pavlova with butterscotch sauce

    SERVES 6 The Aga makes very good Pavlovas and meringues, and they are such a great dessert for making ahead and for serving lots of people, as you can make them any shape or size you wish. It is so important to whisk the sugar well into the egg whites. You can exchange the pistachio for hazelnuts or almonds if you prefer. PAVLOVA 4 egg whites 225g (8 oz) caster sugar 1 level teaspoon cornflour 1 teaspoon vinegar 50g (2 oz) pistachio nuts, roughly chopped 300ml (½ pint) double cream, whipped 350g (12 oz) fresh raspberries BUTTERSCOTCH SAUCE 50g (2 oz) butter 50g (2 oz) muscovado sugar 150ml (¼ pint) double cream 1