What Lent taught me about the sugar tax
Christ is risen. Lent is over, Eastertide has begun. With it, my Lenten fast – and that of millions of others – has also reached its natural conclusion. This year, I sacrificed every kind of sweet treat I could think of: cakes, chocolate, biscuits, jam, pastries, ice cream. In doing so, I found myself grappling with the significance of resisting temptation in a society that increasingly outsources its self-discipline.
Back in March, I knew the next 40 days and 40 nights would not be easy. That is why I chose to do it. Growing up, no dinner was complete without a dessert. My grandad's puddings would have made Mary Berry blush. Thanks to my family of sugar fiends, I have a ridiculously sweet tooth.
As an adult, I regularly cave to my sugary cravings.
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Daily Mirror
5 days ago
- Daily Mirror
Mary Berry's 'secret' to poaching an egg gets 'perfect oval shape' every time
Poached eggs are a delicious breakfast option but can be tricky to get right - luckily, Mary Berry has shared her top tips for getting the 'perfect oval shape' every time Poached eggs are not just a healthy option for breakfast; they're also delectably appetising, but the prospect of making them can intimidate some due to the finesse required in the cooking process. Getting the technique down might appear straightforward – just boiling water, right? But achieving that perfect shape can be fiddly as the egg can disintegrate if the heat or timing is even slightly off-kilter. Yet, culinary queen Mary Berry has divulged her own method for ensuring poached eggs turn out with a "perfect oval shape" without breaking into a sweat. In her recipe for Eggs Benedict, Mary let slip that a splash of vinegar in the pan ensures the egg whites set rapidly and maintain their buoyant form, reports the Express. She said: "The secret to a poached egg is boiling water with a dash of vinegar in it." Simply start by bringing a pot of water to the boil on the hob. Lower the heat until you've got a simmer going then introduce a modest splash of vinegar to the mix. Cracking the egg into a ramekin or cup first makes it simpler to transfer it into the water. Stir the simmering water to create motion before adding the egg. Mary explained: "Whirl it around with a whisk and in the very centre drop it in the middle while it is still swirling and it will be a lovely shape." After placing the egg into the spiralled water, just allow it to poach to perfection. Mary explained: "Don't panic when first tipping an egg into the poaching water. The egg white will naturally spread out, but it comes together as it cooks, and you can tidy the edges at the end when the cooked egg is draining on kitchen paper." Once submerged, allow the egg to poach for three to four minutes, ensuring the white sets properly while keeping an eye on the pot so the water remains at a gentle simmer rather than bubbling aggressively. "If the water starts to bubble again, turn it down to stop it from disrupting the egg's shape." Mary advised, emphasising the need to maintain control of the cooking temperature. Afterwards, using a slotted spoon, gingerly remove the egg from the water, letting any excess moisture drip onto kitchen paper. She assured that with this method, the poached eggs ought to "look perfect" and are ready to be savoured atop a slice of buttery toast, or if one fancies, to attempt her benedict florentine recipe at home. "I think it is the perfect breakfast, just to die for!" she added, with evident enthusiasm for the dish.
Daily Mirror
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Mary Berry's 'comforting' chicken dinner is the perfect midweek meal
Mary Berry shared her 'quick dinner classic' chicken dish on BBC's Saturday Kitchen and it's the perfect winter warmer, with just six ingredients needed to make it Chicken served with a thick, creamy sauce is arguably one of the most delightful ways to enjoy this versatile meat. However, creating a creamy sauce without it splitting can be a bit tricky. But fear not, Mary Berry has shared her foolproof recipe that ensures you avoid this culinary mishap. On the BBC's Saturday Kitchen, Mary introduced her creamy paprika chicken dish as a "quick dinner classic" that offers both creaminess and comfort. She recommends pairing it with plain boiled rice or creamy mash to "double the comfort factor". Mary's recipe is not only easy to follow but also requires just six ingredients. Plus, it's the perfect main course to precede a deliciously creamy dessert - creme caramel, reports the Express. Make Mary Berry's creamy chicken dinner Ingredients 150ml double cream For the marinade: One tbsp Worcestershire sauce One tbsp runny honey One tbsp paprika One tbsp grainy mustard Method Start by taking a rolling pin or meat mallet and gently beat the chicken breasts until they are about 1cm thick. Next, prepare the marinade by combining the ingredients on a large, flat plate. Take one chicken fillet at a time and lightly spread it on the plate to season with the mixture. Once coated, leave the chicken on the plate to marinate for 10-20 minutes if time permits. Keep the remaining mixture on the plate while the chicken cooks, as this will be added to the cream later on. To prepare the chicken, heat a large non-stick frying pan and add a splash of oil. Place the chicken breasts in the hot pan and fry for just under two minutes on each side, or until fully cooked. Check the chicken by slicing off a thin piece from each breast. If the meat is white, it's cooked; if it's pink, continue to cook for a bit longer, but be careful not to overcook it. Use a couple of kitchen towels to absorb any excess oil from the pan, then pour the cream into a jug. Combine it with the remaining paprika mixture from the plate, then pour the jug's contents around the chicken in the pan. Mary suggests waiting for bubbles to form in the mixture before reducing the heat slightly. Serve the chicken straight from the pan with a side of boiled rice and baby spinach for a well-rounded meal.
Daily Mirror
22-05-2025
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Mary Berry's one ingredient swap to make Yorkshire puddings rise taller
The Great British Bake Off legend Mary Berry has revealed the one ingredient change she makes to her Yorkshire pudding batters to ensure they rise tall in the oven Cooking Yorkshire puddings from scratch can be a bit intimidating if you're not yet a pro at it. The most common issue faced during the making of Yorkshire puddings is the disappointing discovery that they haven't puffed up in the oven. Yet, with culinary queen Mary Berry's"foolproof and easy" recipe at your disposal, there's no need for panic. For achieving loftier Yorkshires, Mary divulges her effortlessly "secret" alteration to ingredients - and it's all about tweaking proportions. When looking to serve up faultless Yorkshire puddings with your succulent Sunday roast beef or golden roast pork, Mary suggests adjusting the ratio of two staple components. Yorkshire puddings stem from a traditional batter mixture, but changing your egg count can lead to surprising outcomes. Mary has professed that she opts to "add more eggs and omit a little milk" in her recipe, as "decades of experience" have taught her that "this gets the best results". Regarding the type of milk, should you find yourself limited to full-fat milk, she advises substituting a quarter of it with water, reports the Express. Ingredients 100g plain flour One quarter teaspoon salt Three large eggs 225ml milk Four tablespoons sunflower oil Method To make them, start by getting your oven hot at 220C/200C Fan/Gas 7, then amalgamate the flour and salt in a mixing bowl, carving out a well in the middle. Pop in the eggs and a touch of milk. Whip it up until you've got a smooth consistency, and then steadily mix in the rest of the milk before transferring the batter into a jug. Letting the Yorkshire pudding batter rest is certainly advantageous "but not essential" says Mary. Allowing the mixture to rest is crucial for achieving perfectly risen results when cooking because it gives the gluten time to relax, and more elastic gluten leads to a better stretch. For best outcomes, leave the batter to rest for at least half an hour but no more than two hours. There's no need to chill the batter during this time. Next up, pour a teaspoon of oil into each section of a 12-bun tray or a full tablespoon into each part of a four-hole tin; if you're using a roasting tin, go for three tablespoons. Pop the tray into the oven for about five minutes or until the oil starts sizzling. Mary emphasises: "It is very important to get the oil piping hot. As soon as the batter is poured in it will set and start to cook giving you crisp well-risen puds." Following that, with caution, take the tray out of the oven and evenly dispense the batter into the holes or the roasting tin. Hastily return the batter to the oven and bake for 20 to 25 minutes, 35 for those using a roasting tin, or wait until they're golden brown and have puffed up proudly. Should you wish to prepare your Yorkshire puddings in advance, simply reheat them in a hot oven for around eight minutes. The fully cooked puddings can even be frozen and later heated straight from the freezer in about 10 minutes.
