Classic Mary Berry

Soothing and much-loved home comfort delights, from the very simple to the extremely decadent. Mary indulges her love of comfort food with homely recipes to warm the heart including eggs benedict florentine, fall-off-the-bone slow-cooked lamb shanks and deliciously rich chocolate truffle pots. She invites Swedish fire-chef Niklas Esktedt to share the joys of cave-man cooking with her, and enjoys his inventive venison meatballs with blackened celeriac and mouth-watering Swedish donuts.

Mary returns to school to celebrate her light, easy and delicious cooking. From a simple version of the classic kedgeree and some delightful breakfast drop scones, to a moreish chicken, avocado and bacon salad and deliciously easy beef burgers. Mary takes her inspiration from a visit to a groundbreaking primary school in south London which has built a secret garden where they teach their students how to grow vegetables and look after a brood of chickens.

Mary embraces the British countryside with fresh and honest bucolic cooking inspired by what is grown on farms and in gardens, from a joyous pasta inspired by a classic French herb sauce, to a perfect way to partner asparagus, and how to serve up the most scrumptious roasted vegetables. Mary makes her way through vegetable rows and orchards, ending with her own inspired version of the delicious tarte tatin.

Mary has always adored entertaining and pulls out some of her finest classics that will leave any guest begging for the next invitation, be it a romantic meal for two or hosting a big meal for friends and family. From her divine Dover sole cooked to perfection, a genius way to make beetroot gravadlax and a sticky chicken recipe that will have them knocking down the doors, to an ambitious crispy roast duck and a simple but exquisite raspberry mousse.

Mary visits one of her beloved locations, Port Isaac on the Cornwall coast. Alongside local chef Nathan Outlaw she creates some wonderful classics inspired by the great outdoors, even if the weather is against them.

Mary unleashes some of her classic favourites that have moved in and out of fashion, but still have a much-loved stronghold. Her take on a classic prawn cocktail, a warming deep rich onion soup and a divine banoffee pie are too enticing not to try out at home. Mary also prepares a leek and onion quiche to add to her ploughman's lunch and who better to eat it with than traditional farmer, Robert Sampson.