Tantalising Union Jack Tart with Mary Berry’s Honey & Balsamic Vinaigrette
Bring the Union Jack to the party with this delicious celebration tart.
Preparation time: 10 mins | Cooking time: 50 mins | Level: easy
Total time: 1 hr | Serves: 6
• 1 pack ready to roll puff pastry
• 3 red peppers
• 4 red onions
• 180g soft goat’s cheese
• 1 egg for glaze
• Olive oil drizzle
• Honey for drizzling
• Green salad
• 6 tbsp Mary Berry’s Honey & Balsamic Vinaigrette
1. Preheat the oven to 180˚C.
2. Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own
side. Drizzle both with olive oil and the onion side with some honey too. Cook for 20-25 mins until softened.
3. Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all
over the inside of the rectangle with a fork.
4. Then arrange the filling as you like (you can create the union jack like we did). Add the grilled peppers, onions and goat’s
cheese and brush the sides of the pastry with beaten egg.
5. Bake for 15-25 minutes, until the pastry is golden and crisp.
6. Toss the salad in Mary Berry’s Honey & Balsamic Vinaigrette and serve. This is also great at room temperature.
Fish and Chip Celebration Cones with Mary Berry’s Blue Cheese Dressing
Preparation time: 10 mins | Cooking time: 45 mins | Level: easy
Total time: 55 mins | Serves: 4
• 4 large potatoes
• 1 cup vegetable oil for frying
• Sea salt (to taste)
• 2 cod fillets
• Salt/pepper (to taste)
• 1/2 cup Panko crumb
• 1/2 cup flour
• 2 eggs, whisked
• 4 tbsp Mary Berry’s Blue Cheese Dressing to serve
• Lemon wedges to serve
• Chopped chives to serve
1. Peel the potatoes and cut lengthways into roughly 1cm slices. Cut each slice into fairly thick chips, rinse in cold water and pat
dry with kitchen towel.
2. Heat the oil in a deep frying pan. Carefully lower the chips into the hot oil and fry for 10 minutes, or until cooked through, but
not browned. Carefully remove the chips from the pan, set aside to drain on kitchen paper.
3. Preheat the oven to 180°C. Place chips on a baking tray and cook for another 8-10 minutes, or until crisp and golden brown.
4. Meanwhile cut fish into strips and season well with salt and pepper. Place the flour, whisked eggs and panko crumbs in 3
separate dishes, ready to coat the fish. Start by coating the fish in the flour, shaking off any excess. Then coat the fish in the
whisked eggs and finish them off by coating in the panko breadcrumbs, making sure to really press the breadcrumbs on the fish
so they get a good crust.
5. Transfer the coated fish strips onto a baking sheet. Let the fish sticks rest while you heat the oil in the deep frying pan.
6. When oil is hot, add the fish strips. Fry for 3 minutes, after which the fish strips should be nicely browned on the underside and
can be flipped.
7. Flip and cook for another 3 minutes on the second side. Then remove and let them cool on a few paper towels.
8. Serve your double cooked chips and fish in paper cones, with a lemon wedge, sprinkle of chives and a drizzle of Mary Berry’s
Blue Cheese Dressing.
Street Party Ready Blue Cheese and Thyme Scones with Mary Berry’s Blue Cheese Dressing
Preparation time: 10 mins | Cooking time: 20 mins | Level: easy
Total time: 30 mins | Serves: 12
• 130g unsalted butter, chilled and cubed
• 500g self-raising flour, sifted, plus extra for rolling
• 1½ tsp sea salt flakes
• Black pepper (to taste)
• 275ml whole milk, plus extra for glazing
• 200g blue cheese
• 25g thyme
• 4tbsp Mary Berry’s Blue Cheese Dressing
1. Preheat the oven to 220˚C, gas mark 8.
2. In a large bowl, rub the butter into the flour until it resembles fine breadcrumbs, then add the salt and a good grind of black
3. Mix in the milk and Mary Berry’s Blue Cheese Dressing with a cutlery knife until the dough starts to come together, then
crumble in the blue cheese and most of the thyme.
4. Knead the dough briefly, until smooth; don’t overwork it. On a lightly floured surface, roll the dough out to 2cm thick, then
cut out 12 scones using a 7cm pastry cutter. Transfer to a parchment-lined baking tray.
5. Brush the tops with a little milk and bake for 15-18 minutes, until golden and risen; allow to cool on a wire rack.
6. Serve the scones warm and drizzle some extra Mary Berry’s Blue Cheese Dressing on top.