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Easy mushroom soup recipe
 Warm up with a really simple mushroom soup recipe. Make it extra special by using wild mushrooms or keep it down to earth with delicious chestnut mushrooms. A swirl of cream wouldn't go amiss here, either. 50g/2oz butter2 leeks, chopped3 garlic cloves, chopped300g/9oz mushrooms, sliced2-3 sprigs fresh thyme, leaves only600ml/1 pint chicken or vegetable stock 50g/2oz butter 2 leeks, chopped 3 garlic cloves, chopped 300g/9oz mushrooms, sliced 2-3 sprigs fresh thyme, leaves only 600ml/1 pint chicken or vegetable stock Method Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water.Pour over the stock and cook for 5 minutes.Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Melt the butter in a large pot and gently cook the leeks and garlic for 4-5 minutes or until softened but not browned. Add the mushrooms and thyme and cook on high for 3-5 minutes until the mushrooms are softened and have released much of their water. Pour over the stock and cook for 5 minutes. Pour over the stock and cook for 5 minutes. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Remove from the heat, carefully pour into a food processor and blend until smooth. Alternatively, keep in the pot and use a stick blender to blitz until smooth. Divide between four bowls and serve. Divide between four bowls and serve.
Mary Berry's chestnut stuffing recipe
 It’s definitely worth the effort of making your own stuffing for Christmas dinner, and Mary Berry’s vegetarian chestnut version with apricots is a winner. This recipe is easily doubled. 2 onions, roughly chopped4 sticks celery, finely chopped225g/8oz dried apricots, snipped into small pieces300g/10½oz fresh white breadcrumbs100g/3½oz butter225g/8oz frozen chestnuts, thawed, roughly choppedgenerous bunch fresh parsley, roughly chopped1 tbsp thyme leavessaltfreshly ground black pepper 2 onions, roughly chopped 4 sticks celery, finely chopped 225g/8oz dried apricots, snipped into small pieces 300g/10½oz fresh white breadcrumbs 100g/3½oz butter 225g/8oz frozen chestnuts, thawed, roughly chopped generous bunch fresh parsley, roughly chopped 1 tbsp thyme leaves salt freshly ground black pepper Method Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish.Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper.Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Preheat oven 200C/400F/Gas 6. Butter a shallow ovenproof dish. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Add 600ml/1 pint water into a pan with the onion, celery and apricots. Bring to the boil, then reduce the heat and simmer for about 5 minutes. Drain and leave to cool. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Put the breadcrumbs into a large bowl. Melt half the butter in a frying pan and pour half of this onto the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Melt the remaining butter in the pan and fry the chestnuts over a medium-high heat until lightly browned. Tip into the bowl with the breadcrumbs. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Add the apricots, onion, parsley and thyme to the bowl. Season with salt and pepper. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Turn into a buttered, shallow ovenproof dish and bake in a preheated oven for about 25-30 minutes until crisp and hot right through. Recipe tips To freeze: cool and cover the dish with foil, freeze until Christmas Eve. To thaw: take out the night before using and thaw overnight. Crisp in a hot oven (as above) for about 10-15 minutes.
Ottolenghi's carrot salad with yoghurt recipe
Carrot salad with yoghurt and cinnamon Ottolenghi's fresh and tangy carrot salad would make a great vegetarian starter or side dish. It's a great make-ahead dish that eats well in summer or winter. 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in3 tbsp olive oil1½ tbsp cider vinegar1 tsp honey1 garlic clove, crushedpinch ground cinnamon125g/4½oz Greek-style yoghurt60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill2 tsp roughly chopped fresh coriandersalt and freshly ground black pepper 1kg/2lb 4oz long, thin baby carrots, unpeeled but scrubbed and stalk trimmed to about 3cm/1¼in 3 tbsp olive oil 1½ tbsp cider vinegar 1 tsp honey 1 garlic clove, crushed pinch ground cinnamon 125g/4½oz Greek-style yoghurt 60g/2¼oz crème fraîche 1 tsp roughly chopped fresh dill 2 tsp roughly chopped fresh coriander salt and freshly ground black pepper Method Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite.Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool.Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Place the carrots in a steamer and steam for 8–12 minutes, or until cooked through but still retaining a bite. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Whisk together the oil, vinegar, honey, garlic, cinnamon, pinch of salt and lots of pepper in a large bowl. Add the carrots to the bowl and stir to combine. Set aside to cool. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately. Mix together the yoghurt and crème fraîche in a bowl with pinch of salt. Add this to the carrots along with the fresh herbs. Stir through gently – you don’t want to overmix. Transfer to a serving bowl and serve immediately.
Mary Berry's classic Christmas cake recipe
If you like, you can replace half of the glacé cherries with dried apricots. You can also replace up to 75g of the currants with mixed candied peel. For a zestier flavour, use half orange zest and half lemon zest. Take care to follow the instructions for lining the tin in step 2. Using two layers of baking paper is important to prevent the edges of the cake overcooking during the long bake. Soaking the dried fruit helps them absorb the liquid, which keeps the cake moist as well as adding flavour. If you are in a rush, you can cheat by gently heating the dried fruit in a saucepan with the brandy or sherry for a few minutes, letting it cool completely and then using as directed. For best results, we recommend following the recipe as Mary describes. When feeding the cake, Mary likes to use brandy or sherry, but rum, amaretto and whiskey also work well. Just pick something that you enjoy drinking. If you don't enjoy a boozy cake you can also use smooth orange juice instead of alcohol, or a mix of both, though this does reduce how long the cake keeps (but you'll still get a few weeks out of it). Before icing the cake, it's best to let the marzipan dry out for a few days. This prevents any oils from the marizipan seeping into the icing and discolouring your perfect snowy white finish. If you eat your cake quite quickly after decorating it's less of a concern, but if you like to bake in advance of Christmas it's definitely worth doing. Following Mary Berry's recipe for royal icing means the icing is easy to work with and dries to a softer finish than readymade royal icing sugar (which sets very hard).
Cinnamon buns recipe
The cinnamon bun dough can be made the day before and kept in a large airtight container in the fridge overnight (it will continue to rise, so allow plenty of space). Turn out onto a floured surface and cover with a tea towel, allowing the dough to warm up for 30 minutes before rolling out and filling. The baked cinnamon buns can be frozen in an airtight bag or container for up to 3 months. Defrost the buns at room temperature on a wire rack, then warm in the oven. It can be difficult to judge if dough has doubled in size, but you will see it has significantly increased in volume. It will be puffy and pillowy, and when pressed with a finger it will make an indentation that slowly fills back in. If it's not fully proofed you will see the indentation fills back in immediately. When dusting your work surface to prevent the dough sticking, you don't need to use top-quality bread flour, cheaper plain flour is fine. Ground cardamom isn't widely available, but you will find it in some large supermarkets and Asian supermarkets. You can easily grid the spice yourself if you have a pestle and mortar. Buy the cardamom pods (widely available) and bash to remove the seeds from the pods. Then grind the seeds to a powder. Using a little wholemeal flour adds a nice nutty flavour to the dough, but plain white flour is also good.
Shortbread recipe
What is the secret to good shortbread? There are only three ingredients so they need to be right – this definitely isn’t the time to swap butter for margarine, or caster sugar for other sugars. Once you’ve added the flour, go easy on the dough (feel free to beat the butter and sugar together really well though). Only mix as much as is needed to incorporate the flour into the butter mixture – this is best done by hand as it’s easy to overwork the dough. The dough should be quite crumbly. Does butter need to be cold for shortbread? No, though if you don’t want to soften your butter, you should rub the butter into the other ingredients instead of mixing it into the sugar. Why do you put fork holes in shortbread? Creating little holes in the top of the shortbread helps any moisture escape from the dough so it cooks more evenly, this also helps create the very ‘short’ texture of the biscuits. In baking terms, 'short' means crumbly with a melt-in-the-mouth texture. It comes from using a high proportion of fat (or shortening) to flour and is also where shortcrust pastry gets its name. Why do you put shortbread in the fridge before baking? Chilling the dough before baking will help the shortbread keep their shape while cooking. In the oven, the dough will spread as the butter in the mixture melts, but baking it from chilled helps reduce this effect. It’s most important to do this if you are baking the shortbread in individual biscuits. Do you cut shortbread when hot or cold? Both work, it depends what you want to achieve. When using a biscuit cutter you always cut the dough before baking (and in this recipe the dough is cut into rectangles first), but there will always be a little spreading as the dough cooks. You can also press the dough into an even layer in a lined or non-stick tin and score the top (using a round fluted tin and scoring into triangle pieces is another traditional shape). In this case you bake it, rescore the lines again while it’s hot (a bit deeper this time, or even cut them right through), then allow to cool completely before snapping the shortbread into pieces. This is how you get the crisp edges you see in commercial shortbreads. You may need to adjust the oven temperature if using this method (see below). Why do some shortbread recipes use a low oven temperature and others use a high temperature? This recipe is for baking individual biscuits, where you need the shape to set quickly in the oven to prevent the dough spreading too much as the butter melts. For this reason the recipe uses quite a high temperature. When baking the dough in a slab pressed into the bottom of a tin, there is no risk of the dough spreading, so you can use a much lower oven temperature (160C/140C Fan/Gas 3) which results in a paler coloured shortbread. However, you will need to extend the cook time by about 10–15 minutes, depending on the thickness of your dough. How do you know when shortbread is ready? It will be a pale golden-brown colour.
Cheese straws recipe
Freeze the butter and grate it into the pastry to make it easier to rub in while keeping it really cold. You could also make this recipe in a food processer, but be careful not to mix the pastry for too long. Just pulse it until it comes together. It’s important to grate the cheese finely for these cheese straws. Use the small shredding side of a box grater for the Cheddar not the spiky round holes that are more suitable for the Parmesan. A handheld microplane-style grater also works well. If you don’t have any mustard powder or cayenne pepper handy, simply leave out altogether, or add a little chilli or curry powder instead. You’ll need to dust your kitchen work surface and rolling pin lightly with more flour to roll out the cheese dough. Try and keep to a neat square, but any raggedy edges can be trimmed off and baked separately – they’ll still taste just as good. If you don’t find rolling dough easy, roll out half the pastry at a time instead, until the thickness of a £2 coin – around 2.5mm thick. Make mini cheese straws by cutting the pastry into three wide strips lengthways, instead of in half, before dividing horizontally. They are perfect for lunchboxes and picnics. Serve with a creamy dip, such as cheese and chive or a smooth humous, if you like. For a special glaze, you could try brushing the cheese straws with a little beaten egg and then sprinkling with poppy or sesame seeds before baking. Or grate a little extra Parmesan on top. For a savoury bite to serve with drinks, wrap the cheese straws in strips of Parma ham or prosciutto before arranging on a platter to serve. How to freeze Cheese straws freeze beautifully. Simply follow the recipe up to the end of step 5 and leave to cool completely. Once cold, place carefully in neat rows in a lidded freezer-proof container, placing sheets of baking paper between each layer. Cover, label and freeze for up to 4 months. To serve, either take out as many as you need and thaw on a plate or platter, lightly covered with kitchen paper or foil, at room temperature for about an hour. Or, ideally, place on a baking tray and reheat from frozen in a preheated oven at 180C/160C Fan/Gas 4 for 5–10 minutes.
Irish cream and chocolate cheesecake recipe
To crush digestive biscuits, put them in a food bag, seal and bash with a rolling pin until broken into crumbs. Alternatively, put them in a food processor and pulse until crumbs form. It's easiest to remove the cheesecake from the tin if there's some excess baking paper overhanging the base. To do this, cut a piece that covers the base with plenty to spare. Push the sides of the tin onto the base and the paper, so that the excess baking paper is on the outside of the tin. When it comes to removing the cheesecake from the base, run a knife around the sides, release the clip and lift away the side of the tin. Remove the base, then hold the baking paper with one hand and slide the cheesecake straight onto a serving plate. If it doesn't come away easily use a palette knife (or a similar thin, flexibile utensil) to loosen. If you are making this ahead, it's better to either decorate with grated chocolate or, if using cocoa powder, dust just before serving. Swirls of whipped cream look great if you have a piping bag and large star nozzle. Pipe one swirl for every portion, spaced evenly around the edge of the cheesecake. Dust with a little cocoa powder for a professional finish.
Classic mince pies recipe
If making the pastry by hand, put the flour into a large bowl. Grate in the butter using the coarse grater blade on a box grater. Coat the butter in the flour by lightly mixing it with your fingers. Using your fingertips, lightly rub the butter into the flour until it resembles coarse breadcrumbs. Stir in the caster sugar and salt. Using a table knife, stir in the beaten egg mixture to make a rough dough, then turn out onto a lightly floured board and bring together into a ball. Wrap and rest in the fridge. Follow the recipe method from step 3. You can stretch out the recipe a little further by cutting star tops instead of sealing the pies completely. Just ensure your stars can be fixed to the edges of the pie case, or they may shrink (or fall off). You can either make your own mincemeat or buy a jar. It's worth splashing out as so much of the flavour of mince pies comes from the mincemeat. A middle ground is to add some fresh ingredients to a jar of shop bought mince. A little finely chopped apple or orange, or some freshly grated lemon or orange zest is an effortless way to pep up cheap mincemeat. If you like to eat your mince pies warm, reheat them for about 7 minutes in an oven preheated to 180C/160C Fan/Gas 4. Alternatively reheat them in a microwave in 10–20 second bursts (depending on how powerful your microwave is). Once cooked and cooled, mince pies freeze well. Very handy if you need a batch for a party. Double wrap in foil or cling film before freezing. Allow to thaw at room temperature and reheat as directed above (the oven works best if reheating a big batch).
Mary Berry's yule log recipe
In step 2, when whisking the eggs and sugar, you are looking to get to the 'ribbon' stage. This is when the mixture is pale in colour, thick and voluminous. When you lift out the whisk it should leave a ribbon-like trail on the surface of the mixture that briefly holds its shape before slowly merging back in. When folding in the flour and cocoa powder, go easy so you keep as much air in the cake mixture as possible (this will give you a light fluffy sponge). You will know it's ready when the mixture is a uniform colour without any streaks of cocoa powder. When heating the cream for the ganache, it should be very warm but not so hot that you can't touch it. It only needs to be hot enough to melt the chocolate and as Mary says "remember that chocolate will melt in a child's pocket". If the cream is too hot there's a greater risk of the chocolate seizing or loosing its gloss. Don't worry if the sponge cracks a little as you reroll it – it will be covered with ganache later. The cake is filled with fresh cream so will only keep for a few days and should be stored in the fridge if making in advance.
Cheese fondue recipe
 There's nothing more indulgent than cheese fondue on a cold winter's day. It's perfect for the whole family to share while sitting around a fire, and is a great way to use up leftover cheese during the festive season. 200ml/7fl oz dry white wine1 tbsp lemon juice200g/7oz gruyère, grated 200g/7oz emmental, grated 1 tbsp cornflour1 tbsp kirsch 200ml/7fl oz dry white wine 1 tbsp lemon juice 200g/7oz gruyère, grated 200g/7oz emmental, grated 1 tbsp cornflour 1 tbsp kirsch Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables cornichons bread, cut into cubes Christmas leftovers, such as pigs in blankets, stuffing balls, roast potatoes and cooked vegetables cornichons bread, cut into cubes Method Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth.Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Pour the wine and lemon juice into a heavy-based pan over a medium–low heat and warm until steaming. Add both the cheeses, a handful at a time, whisking between each addition until all the cheese has been added. Continue to stir for 4–5 minutes until everything is fully melted, smooth and creamy. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth. Mix the cornflour with the kirsch in a small bowl and stir this into the cheese mixture. Continue to cook over a low heat for a minute more until thickened and smooth. Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving. Serve immediately with cocktail sticks or skewers for dipping the Christmas leftovers, pickles and bread. Place the fondue back over a low heat if you need to warm it through again after serving.