"Mary Berry at 90: Iconic Recipes from a Culinary Legend"

Mary Berry Turns 90: Celebrating a Lifetime of Cooking with Three Timeless Recipes

Mary Berry, the iconic British chef and TV personality, has reached a remarkable milestone—celebrating her 90th birthday this year. Known for her enduring culinary expertise and warm approach to cooking, Berry has released a brand-new cookbook, Mary 90 – My Very Best Recipes. This career-spanning collection features some of her most beloved classics alongside new, fuss-free recipes for every occasion. Accompanying the book is a BBC TV series, Mary at 90: A Lifetime of Cooking, which reflects her six-decade journey in the kitchen.

Berry’s latest work is not just a celebration of her remarkable career but also a gift to home cooks who appreciate simple yet flavorful dishes. Featuring a mix of wholesome mid-week meals, crowd-pleasers, and her signature baked goods, the cookbook is a testament to her philosophy: cooking should be accessible, enjoyable, and packed with flavor. Below, we explore three standout recipes from the book, each offering vibrant flavors and a touch of nostalgia, perfect for those in Malta who value healthy eating, quality ingredients, and the joy of cooking.

Fragrant Chicken Traybake

A one-pan wonder, Mary Berry’s chicken traybake is as aromatic as it is nutritious. Using simple yet bold ingredients, this dish is ideal for busy households or anyone looking for a quick and healthy meal packed with vibrant Thai-inspired flavors. With lean chicken breast, fresh vegetables, and fragrant herbs, it’s a balanced option for those striving to maintain a healthy lifestyle.

Serves: 4-6

Ingredients:

1 large aubergine, sliced into half-moons
2 peppers, deseeded and sliced into large pieces
1 large onion, sliced
3 tbsp sunflower oil
3 dried lime leaves
1 large stick of lemongrass, bashed
3 large chicken breast fillets, sliced in half
2 tbsp sweet chilli sauce
150g baby spinach leaves
Small bunch of Thai basil, chopped

For the fragrant sauce:

400ml coconut milk
2 tbsp Thai red curry paste
2 garlic cloves, crushed
2 tsp freshly grated ginger
Juice of 1 lime
2 tsp fish sauce
2 tbsp sweet chilli sauce

Method:

Preheat the oven to 220°C/200°C fan/gas 7.
Mix all the sauce ingredients in a bowl.
Spread the aubergine, peppers, and onion across a large roasting tin. Drizzle with 2 tbsp sunflower oil, toss, and pour over half the sauce. Add lime leaves and lemongrass, then roast for 15 minutes.
Coat the chicken in the remaining oil and sweet chilli sauce. Quickly brown the chicken in a hot frying pan until sealed and golden.
Remove the tin from the oven, pour over the remaining sauce, and place the chicken on top. Roast for another 15 minutes until cooked through.
Transfer the chicken to a plate, stir the spinach and Thai basil into the vegetables and sauce, and gently warm until the spinach wilts.
Serve with rice or a crisp salad for a wholesome meal.

Skate Wing with Caper Sauce and Samphire

For seafood lovers in Malta, this dish is a masterclass in simplicity and elegance. Skate wings, a lesser-known but readily available fish, are paired with a tangy caper butter sauce and nutrient-rich samphire. Rich in omega-3 fatty acids and minerals, this recipe is perfect for anyone looking to incorporate heart-healthy seafood into their diet.

Serves: 4

Ingredients:

4 x 400g skate wings, edges trimmed
100g butter, softened, plus a knob
Juice of ½ lemon
4 tbsp capers
4 tbsp finely chopped parsley
400g fresh samphire

Method:

Preheat the oven to 200°C/180°C fan/gas 6.
Coat both sides of the skate wings with half the butter. Season with salt and pepper.
Brown the wings in a hot frying pan for 2 minutes on each side. Transfer to a roasting tin and bake for 15 minutes until cooked through.
Make the sauce by browning the remaining butter in the pan until nutty in color. Add lemon juice, capers, and parsley, then remove from heat.
Cook the samphire with a knob of butter and a splash of water in a frying pan until heated through.
Serve the skate wings with samphire and drizzle generously with caper butter sauce.

Carrot Cake with Frosting

A timeless favorite, carrot cake is a staple in cafes and bakeries around the world. Berry’s version incorporates her signature lightness and a delicate blend of spices. Packed with fiber-rich carrots, bananas, and nuts, this cake is a healthier indulgence that pairs perfectly with a cup of tea or coffee.

Serves: 8-10

Ingredients:

4 large eggs
175g caster sugar
75g light muscovado sugar
250ml sunflower oil
1 tsp vanilla extract
2 ripe bananas, mashed
150g carrots, peeled and grated
275g self-raising flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp mixed spice
55g chopped walnuts or pecans, plus extra for decoration

For the cream cheese frosting:

250g butter, softened
2 tsp vanilla extract
350g icing sugar
350g full-fat cream cheese

Method:

Preheat the oven to 180°C/160°C fan/gas 4. Grease and line two 20cm sandwich tins.
Beat the eggs in a bowl, then mix in sugars, oil, and vanilla. Add the remaining ingredients and whisk until just combined.
Divide the mixture between the tins and bake for 35-40 minutes. Cool for 10 minutes before transferring to a wire rack.
For the frosting, whisk butter, vanilla, and icing sugar until smooth, then fold in cream cheese.
Spread frosting between the cake layers and across the top and sides. Decorate with walnuts or pecans for a polished finish.

Mary Berry’s recipes are a reminder that delicious food doesn’t need to be complicated. Whether you’re a novice cook or a seasoned pro, her fuss-free dishes offer something for everyone. For food enthusiasts in Malta, where fresh ingredients and Mediterranean flavors reign supreme, these recipes are a welcome addition to any kitchen. Berry’s passion for cooking demonstrates that a healthy lifestyle is best enjoyed through simple, nourishing meals shared with loved ones.

Her cookbook, Mary 90 – My Very Best Recipes, is available now—a must-have for anyone looking to recreate culinary magic at home.