Cook Now, Eat Later

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 MARY BERRY
COOK NOW EAT LATER
RECIPES THAT MAKE YOUR LIFE EASIER
Copyright © 2014 Mary Berry

Photographs © 2014 Martin Poole

The right of Mary Berry to be identified as the Author of the Work has been asserted by her in accordance with the Copyright, Designs and Patents Act 1988.

This edition first published in 2014 by HEADLINE BOOK PUBLISHING

Cook Now Eat Later was first published in 2002

Apart from any use permitted under UK copyright law, this publication may only be reproduced, stored, or transmitted, in any form, or by any means, with prior permission in writing of

the publishers or, in the case of reprographic production, in accordance with the terms of licence issued by the Copyright Licensing Agency.

Every effort has been made to fulfil requirements with regard to reproducing copyright material. The author and publisher will be glad to rectify any omissions at the earliest

opportunity.

Cataloguing in Publication Data is available from the British Library

ISBN 978 1 4722 1474 4

Photographs by Martin Poole

Edited by Jo Roberts-Miller

Food Stylist Kim Morphew

Assistant Food Stylist Poppy Campbell

Prop Stylist Lydia Brun

Headline’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in sustainable forests. The logging and manufacturing processes are

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 CONTENTS

Cover
Title Page
Copyright
About the Author
List of Recipes

INTRODUCTION
Preparing and Cooking Ahead
Cooling and Chilling
Freezing and Thawing
Reheating and Refreshing

STARTERS AND NIBBLES

Mustard and Parmesan Cheese Straws
Summer Pea, Spring Onion and Mint Soup
Winter Vegetable Soup
The Very Best Porcini Mushroom Soup
Peppadew and Chèvre Crostini
Tiny New Potatoes with Dill Herrings
Onion, Apple and Stilton Little Quiches
Twice-baked Tomato and Feta Soufflés
Sweet Pepper and Herb Dip
Homemade Garlic Herb Cheese
Garlic-stuffed Grilled Mussels
Crab Cakes with Mild Chilli Sauce
Individual Baked Artichoke and Parma Ham Galettes
Miniature Bangers and Mash
Cocktail Toad in the Hole
 FISH
Baked Sole Florentine
Baked Cod with Pesto and Parmesan Mash
Salmon Tranche with Fresh Lime and Ginger Sauce
Teriyaki Tuna
Rigatoni Pasta Bake with Tuna and Two Cheeses
Char-grilled Sea Bass on a Bed of Vegetables
Moroccan Fish
Chilli-hot Monkfish Pasta with Vegetables
Fresh Tuna Steaks on a Bed of Lentils
Salmon Coulibiac
Salmon and Fennel Fish Pie
Phad Thai Noodles with Seafood

POULTRY AND GAME

Pan-fried Pheasant with a Mango Sauce
Braemar Pheasant
Glazed Duck Breasts with Blackcurrant Sauce
Chicken Olives Provençal
Thai Fragrant Chicken
Chardonnay Chicken with Artichoke Hearts
Turkey Salad with Avocado, Bacon and Pesto Dressing
Chilean Chicken
Italian Chicken with Olives and Tomato
Piquant Chicken with Basil
Lemon and Thyme Chicken with Winter Roasted Vegetables
Chilled Gazpacho Chicken
Oriental Chicken Stir-fry

MEAT
Pork Escalopes with Apple and Onion
Mango-glazed Gammon with Mango and Mint Salsa
 Thai Pork Curry
Roast Pork Fillets with Apple and Fennel Sauce
Baked Sausages with Double Onion Marmalade
Penne Pasta with Parma Ham
Calf’s Liver with Caramelised Onions and Balsamic Gravy
Pork, Leek and Sage Burgers
Marinated Roast Lamb with Minted Couscous and Whisky Gravy
Tagine of Lamb
Roast Short Saddle of Lamb with Rosemary and Redcurrant Gravy
Lancashire Lamb Shanks
Pan-fried Fillet Steaks with Fresh Herb Sauce
Steak and Mushroom Pie with Dauphinoise Potato Topping
Venison and Beef with Port and Apricots

VEGETARIAN SPECIALS
Mediterranean Vegetable Galette with Mozzarella
Bean Bangers
Spinach and Feta Frittata
Stir-fried Vegetable Lasagne
Spiced Lentil and Tomato Moussaka
Chunky Vegetable Thai Curry
Herb Falafels
Lentil and Vegetable Cottage Pie
Roasted Field Mushrooms with Couscous and Feta
Stuffed Peppers with Halloumi and Olives
Pasta Primavera
Pistou Pasta with Rocket

VEGETABLES AND SALADS

Pot-roasted Roots with Rosemary
Chilled Mediterranean Salad
Green Leaf Salad with Pomegranate and Pumpkin Seeds and a Mint
Dressing
Quinoa and Rocket Salad with a Garlic Dressing
Grainy Mustard and Herb Potato Salad
Celeriac and Fresh Herb Salad
Red Cabbage with Lemony Coleslaw Dressing
Hot Cajun-spiced Potato Wedges
Majorcan Tumbet
Aromatic Thai Rice
Herbed Fondant Potatoes
Mash Crazy!

HOT PUDDINGS
Pear Tarte Tatin
Toffee Apple Puddings with Toffee Sauce
Caramelised Peaches with Brandy
Cherry Queen of Puddings
Easy Lime and Lemon Meringue Pie
Saucy Chocolate and Walnut Pudding
Rhubarb Oaty Crumble
Chocolate and Vanilla Marbled Puddings
Chocolatey Chocolate Sauce
Apple Mincemeat Alaska
Raspberry Frangipane Tarts

COLD DESSERTS
Double Chocolate Terrine
Walnut Praline Parfait
Quite the Best Summer Pudding
Divine Lemon Pots
Eton Mess with Lemon Curd and Raspberries
Homemade Lemon Curd
 Lavender Crème Caramel
Five-fruit Salad
White Chocolate Mousses
Lemon Balm Ice Cream
Melon Sorbet
Orange Curd Ice Cream with Passionfruit and Orange

HOME BAKING
Fresh Raspberry Scones
Herb and Parmesan Soft Rolls
Peppadew and Cheddar Scone Bake
Apple and Lemon Drop Scones
Ginger and Orange Cake with Mascarpone Icing
Double Chocolate Chip Brownie Cake
Lemon and Lime Traybake
Banoffee Traybake
Sultana Spice Traybake
Chocolate and Rum Cake
Orange Chocolate Shortbread Biscuits
Mega Chocolate Cookies
Apricot and Walnut Breakfast Muffins

THANK YOUS
Mary Berry is well known as the author of more than seventy cookery books
with total sales of over 5 million. She has presented a number of television
series and is currently a judge on The Great British Bake Off. She
contributes to radio programmes and cookery magazines, and is loved for
her practical and unfussy approach. She gives many demonstrations around
the country but when she is at home, she loves to be with her family and
tending her garden – her other great passion.
 LIST OF RECIPES

Apple and Lemon Drop Scones

Apple Mincemeat Alaska
Apricot and Walnut Breakfast Muffins
Aromatic Thai Rice

Baked Cod with Pesto and Parmesan Mash

Baked Sausages with Double Onion Marmalade
Baked Sole Florentine
Banoffee Traybake
Bean Bangers
Braemar Pheasant

Calf’s Liver with Caramelised Onions and Balsamic Gravy

Caramelised Peaches with Brandy
Celeriac and Fresh Herb Salad
Char-grilled Sea Bass on a Bed of Vegetables
Chardonnay Chicken with Artichoke Hearts
Cherry Queen of Puddings
Chicken Olives Provençal
Chilean Chicken
Chilled Gazpacho Chicken
Chilled Mediterranean Salad
Chilli-hot Monkfish Pasta with Vegetables
Chocolate and Rum Cake
Chocolate and Vanilla Marbled Puddings
Chocolatey Chocolate Sauce
Chunky Vegetable Thai Curry
Cocktail Toad in the Hole
Crab Cakes with Mild Chilli Sauce

Divine Lemon Pots

Double Chocolate Chip Brownie Cake
Double Chocolate Terrine

Easy Lime and Lemon Meringue Pie

Eton Mess with Lemon Curd and Raspberries

Five-fruit Salad
Fresh Raspberry Scones
Fresh Tuna Steaks on a Bed of Lentils

Garlic-stuffed Grilled Mussels

Ginger and Orange Cake with Mascarpone Icing
Glazed Duck Breasts with Blackcurrant Sauce
Grainy Mustard and Herb Potato Salad
Green Leaf Salad with Pomegranate and Pumpkin Seeds and a Mint
Dressing

Herb and Parmesan Soft Rolls

Herb Falafels
Herbed Fondant Potatoes
Homemade Garlic Herb Cheese
Homemade Lemon Curd
Hot Cajun-spiced Potato Wedges

Individual Baked Artichoke and Parma Ham Galettes

Italian Chicken with Olives and Tomato

Lancashire Lamb Shanks

Lavender Crème Caramel
Lemon and Lime Traybake
Lemon and Thyme Chicken with Winter Roasted Vegetables
Lemon Balm Ice Cream
Lentil and Vegetable Cottage Pie

Majorcan Tumbet
Mango-glazed Gammon with Mango and Mint Salsa
Marinated Roast Lamb with Minted Couscous and Whisky Gravy
Mash Crazy!
Mediterranean Vegetable Galette with Mozzarella
Mega Chocolate Cookies
Melon Sorbet
Miniature Bangers and Mash
Moroccan Fish
Mustard and Parmesan Cheese Straws

Onion, Apple and Stilton Little Quiches

Orange Chocolate Shortbread Biscuits
Orange Curd Ice Cream with Passionfruit and Orange
Oriental Chicken Stir-fry

Pan-fried Fillet Steaks with Fresh Herb Sauce

Pan-fried Pheasant with a Mango Sauce
Pasta Primavera
Pear Tarte Tatin
Penne Pasta with Parma Ham
Peppadew and Chèvre Crostini
Peppadew and Cheddar Scone Bake
Phad Thai Noodles with Seafood
Piquant Chicken with Basil
Pistou Pasta with Rocket
Pork Escalopes with Apple and Onion
Pork, Leek and Sage Burgers
Pot-roasted Roots with Rosemary

Quinoa and Rocket Salad with a Garlic Dressing

Quite the Best Summer Pudding

Raspberry Frangipane Tarts

Red Cabbage with Lemony Coleslaw Dressing
Rhubarb Oaty Crumble
Rigatoni Pasta Bake with Tuna and Two Cheeses
Roast Pork Fillets with Apple and Fennel Sauce
Roast Short Saddle of Lamb with Rosemary and Redcurrant Gravy
Roasted Field Mushrooms with Couscous and Feta

Salmon and Fennel Fish Pie

Salmon Coulibiac
Salmon Tranche with Fresh Lime and Ginger Sauce
Saucy Chocolate and Walnut Pudding
Spiced Lentil and Tomato Moussaka
Spinach and Feta Frittata
Steak and Mushroom Pie with Dauphinoise Potato Topping
Stir-fried Vegetable Lasagne
Stuffed Peppers with Halloumi and Olives
Sultana Spice Traybake
Summer Pea, Spring Onion and Mint Soup
Sweet Pepper and Herb Dip

Tagine of Lamb
Teriyaki Tuna
Thai Fragrant Chicken
Thai Pork Curry
The Very Best Porcini Mushroom Soup
Tiny New Potatoes with Dill Herrings
Toffee Apple Puddings with Toffee Sauce
Turkey Salad with Avocado, Bacon and Pesto Dressing
Twice-baked Tomato and Feta Soufflés

Venison and Beef with Port and Apricots

Walnut Praline Parfait

White Chocolate Mousses
Winter Vegetable Soup
 INTRODUCTION

This book is all about being organised. It’s about preparing and cooking
ahead, whether you are feeding the family casually in the kitchen or
friends more formally in the dining room. We all love entertaining, but
sometimes the reality of the many separate parts involved in a meal can
seem daunting. How long will the pudding take to set? When can I
prepare the vegetables? Will the potatoes be ready at the same time as
the meat? Will the whole house smell of fish when I sear the sea bass
skin? When can I talk to my friends if I’m stuck in the kitchen? Panic
can set in, but that’s where I will come to your rescue.
In a book such as this, where the concept is ‘cook now, eat later’, it
would be easy to give you recipes that could all be cooked completely
in advance and that merely needed reheating. Easy, yes, but a bit
boring. What I have done is gather together my very latest, up-to-the-
minute recipes, many of which, I will happily admit, need some last-
minute attention. But various stages of them can be prepared and/or
cooked in advance, which means that on the day itself, you will have
much less to do, and will not feel too much immediate pressure. The
recipes themselves are divided into easy-to-follow numbered steps, and
that’s essentially what I want to do here: help you to be one step ahead
of the game.
Being organised, so far as food and entertaining are concerned, is not
just to do with the actual cooking. For instance, if you order the fish or
meat you want well in advance from fishmonger, butcher or
supermarket, that’s one aspect of the meal taken care of. We all think
freshly prepared is best, but many vegetables can be peeled, trimmed
and cut at least the day before, which means one less chore on the day.
And don’t ever be ashamed of cutting corners to enable you to be
organised and ahead. Buy ready-prepared vegetables or salad leaves in
packets if you think you won’t have time: they’re more expensive, but
your peace of mind might be more important than cost. Even counting
out the napkins, and checking on candles and cutlery a couple of days
in advance, puts you a step or so ahead.
 But the majority of the information here does actually concern some
degree of cooking, and when you are doing this in advance, there are
certain stages which must be followed. The refrigerator is intimately
involved in this, and the ‘rules’ concerning cooling and chilling are
particularly important. Make sure your fridge is working properly. The
ideal temperature for the short-term storage of perishable foods is just
above freezing point. Individual makes of fridges vary, but the
temperature range should be between 1°C and 7°C (34°–44°F).
Preparing and Cooking Ahead
I won’t detail every single way in which you can prepare and cook ahead,
but just give you a few general ideas.
Firstly preparation, which does not require cooking. Many non-cooked
cold starters and desserts can be completely prepared ahead and stored in the
fridge to set and/or chill. Meats, fish and vegetables can be marinated
overnight in the fridge, ready for cooking the next day. Many vegetables can
be prepared in advance and kept raw in the fridge. Savoury butters – handy
for so many uses – last well in the fridge, and some uncooked stuffings can
be assembled with meats or fish and carefully chilled until it’s time to cook.
Raw pastry, bought or home-made, positively benefits from being kept in the
fridge, after rolling and cutting into the desired shapes.
Everything must be carefully covered to prevent smells permeating where
they shouldn’t or surfaces drying. Clingfilm and foil are invaluable tools for
those who want to get ahead. Some foods need to breathe when stored, like
cheese, which is best wrapped in greaseproof or wax paper.
Cooking ahead lies at the heart of the book. Many dishes require part-
cooking a day or hours before, and then finishing off at the last minute.
Some fish, for instance, can be seared briefly to brown the day before, then
chilled and baked or grilled for a few minutes before serving. The same can
apply to some poultry and game dishes, especially prime cuts such as
breasts. Many stew-type dishes and soups can be completely cooked ahead
and kept in the fridge for a couple of days – and most of these can be frozen
(see overleaf). Root vegetables can be char-grilled ahead then blasted with
heat at the last minute.
In general, try to slightly undercook things if cooking completely ahead.
You will have to reheat until piping hot and you don’t want things to
overcook and disintegrate. Even if the main ingredient in a meal cannot be
cooked in advance – like roast lamb, for instance – you can pre- or part-cook
its accompaniments.
Suggested cooking times and cooking techniques are given for the Aga
alongside each recipe. When the top of the oven is used, obviously cooking
on the Aga hotplates is very similar and so I haven’t gone into too much
detail there. But occasionally, instead of cooking on the Simmering Plate and
losing heat by keeping the lid up for a long time, you can cover and cook
something like onions in the Simmering Oven. Bring a sauce, stew or
casserole to the boil on the Boiling Plate then cover, transfer to the
Simmering Oven and cook until tender. This means that, although they take
longer to cook, they will not boil over, they don’t need to be watched, and
they will be beautifully tender. And, most importantly, the Aga will not lose
too much heat through the open lids.