Latest news with #MaryBerry
Times
a day ago
- Entertainment
- Times
Meet the best chefs on TikTok from Emily English to Ben Lippett
Will we ever have another Jamie debut on our screens with 'pukka' ideas for dinner? Will anyone saunter down the stairs to eat brownies in their dressing gown like Nigella? The future of the TV chef is something I have been pondering this week after data from big broadcasters suggested that the curtain is beginning to fall on traditional cookery shows and competitions. The signs are all there: the number of food and drink programmes commissioned has plummeted, with only 12 shows having been ordered over the first seven months of this year, down from 100 just six years ago, and shows from such cookery stalwarts as the Bake Off winner Nadiya Hussain left on the cutting room floor. Add a serving of allegations against celebrities such as Gregg Wallace, John Torode and Gino D'Acampo, who made their names on the screen, and producers have been left wondering: is there still an appetite for food shows? Or, as one veteran producer said: 'Do we need any more Mary Berrys or Nigellas doing pieces to camera?' • Cooking shows get the chop as controversies leave a bitter taste The reality is, to a lot of people like me (31, child-free, healthy-ish), watching a cookery show for midweek dinner inspiration is becoming as old-school as opening a cookbook, which are also suffering from Gen Z's change in food habits. Last year a report by Waitrose found that 18 to 34-year-olds prefer online recipes and viral videos to cookbooks. My WhatsApp messages with friends are a constant exchange of screenshots and video links of our favourite online cooks that can be watched anywhere, anytime, no TV licence required. No wonder one producer said, 'Traditional recipe shows have been 'eaten' by TikTok.' If you want to know who people my age listen to in the kitchen, you don't need to switch on the BBC or see what's trending on Netflix. For us there's a new breed of food gurus: they're charming, look great in an apron and they all started their careers on social media. We refer to the new generation of cooks simply by their social media handles: @dinnerbyben, @natsnourishment, @condimentclaire or @thegreedymodel. These chefs have reinvented the 'series'. On social media these are a collection of videos themed around ingredients and dishes, such as the viral 'butter' series by Thomas Straker (2.6 million followers on Instagram) and the 'big summer salads' by Natalia Rudin (1.5 million followers). They pack all the mouth-watering b-roll and method into seconds, rather than an hour-long episode, and you can watch them on your phone, then screenshot the ingredients list to take to the supermarket. Leading the way is Emily English, a 30-year-old blonde nutritionist who grew up on a council estate in Bedfordshire and now cooks in front of a camera in her southwest London kitchen for herself and her husband — watched by her 2.8 million followers. While Yotam Ottolenghi has a monopoly on the dinner party, English is the reigning queen of the midweek healthy meal. If you're over the age of 35, you might never have heard of her. She doesn't have a Michelin star but she does have an air fryer, is big on protein and cottage cheese (which, thanks to TikTok, has been rebranded from a Seventies diet snack to a superfood), shares ideas for nourishing lunches that can be made in advance and publishes 'what I eat in a day' videos explaining her breakfast, lunch and dinner. Midweek, my social media feed is a showreel of pictures of English's recipes that my friends have cooked, like high-protein bagels you can make in the air fryer and her 'detox me' chicken, ginger and lime broth, which has become a regular in my flat. Her recipes mainly serve two, which suits me and my friends. ('My husband loves them, which is good. They're filling enough for men,' one friend explains.) I like English because she knows what she's talking about: she has a BSc in nutrition from King's College London and lists the calories and how many grams of protein are in each portion alongside her recipes. But she also has a background in food: she grew up helping in her grandma's restaurant. You can hear her reel off her credentials when she appeared on an episode of Topjaw, the viral social media show where chefs share recommendations, thus cementing her true foodie status. • How the Topjaw team became Britain's most influential foodies I'm not saying I won't get hooked on a cookery show again. Reruns of Nigella: At My Table on the BBC provide fuzzy nostalgia, The Great British Bake Off provides comfort and cravings, MasterChef and Great British Menu provide the thrills, and Sunday Brunch provides the laughs for hangover cures. But as for recipe ideas, there is just one screen I look at. And it's not the telly. Instagram followers 1.8 millionTikTok followers 807,000Follow Emily English for quick, nutritious midweek meals for 1-4 people, plus lunch ideas you can prepare for the week, including delicious jacket potato and sandwich fillings. Instagram 1.5 millionTikTok 765,000Natalia Rudin quit her job as a private chef to become a food blogger. The video for her 20-minute lemongrass, coconut and noodle bowl with salmon has been salivated over by more than 1 million people. Instagram 131,000TikTok 1 millionBesides her signature condiments (the clue is in the name), American-French Claire Dinhut has recipes for delicious toppings — her candied jalapeños are to die for. Instagram 606,000TikTok 1.3 millionSeema Pankhania serves up recipes from around the world as well as travel tips. I love her recipe for ghee and turka roast potatoes, the video for which has been watched nearly half a million times. Instagram 296,000TikTok 528,000Hari Beavis's debut recipe book, Country Comfort, was a Sunday Times bestseller last year, but her social media followers have been making her mouth-watering comfort classics for years. Instagram 230,000TikTok 480Caramelised crumpets, homemade Hobnobs, burnt honey ice cream — Benjamina Ebuehi's pudding recipe videos will give you the baking bug. Or buy one of her three books; the latest is I'll Bring Dessert. Instagram 248,000TikTok 3,500Model and mum Emma Louise Connolly is the wife of reality TV star Oliver Proudlock. Her recipes include comforting classics like pork and cavolo nero pasta. Instagram 138,000TikTok 8,600Sophie Wyburd started as a recipe developer for Mob, the digital recipe platform loved by Gen Z. Now she's published her first book, Tucking In, and shares comforting recipes online. Instagram 173,000TikTok 26,600Alexandra Dudley is my go-to for dinner party ideas, crockery (she has a gorgeous selection) and clothes, even when she posts about how exhausting motherhood is (she had her first baby in December). Instagram 76,000TikTok 4,100Gen Z's supper-club queen, Xanthe Ross has hosted more than 70 ticketed dinner parties for her followers. If you can't make it, follow her online or buy her debut book, Stay for Supper. Instagram 606,000TikTok 118,000Ben Lippett is a chef for the Mob food platform, co-founder of Dr Sting's Hot Honey (a Gen Z store cupboard staple) and author of How I Cook. Follow for dinner party ideas. Instagram 231,000TikTok 7,700There are lots of reasons to follow Jordon Ezra King, from travel tips to fashion advice, but if you love pasta dishes and Mediterranean-inspired recipes, he is your man.
Daily Mirror
6 days ago
- General
- Daily Mirror
Make Mary Berry's 'easy' dauphinoise potatoes with just six ingredients
Mary Berry's ultimate dauphinoise potato recipe is incredibly easy to follow - the perfect side dish for special occasions or a comforting dinner can be yours with six everyday ingredients Indulging in a generous portion of creamy, cheese-laden potatoes is difficult to pass up, particularly when they're home-made from the ground up. Not to be mistaken with potatoes au gratin - which feature slices of pre-cooked (typically boiled) potato baked in cream and crowned with cheese - dauphinoise is created from finely sliced, raw potatoes that bubble away in a luscious sauce. This timeless French creation serves as the ideal accompaniment to virtually any dish, and one that culinary legend Mary Berry has perfected with her fail-safe recipe. Featured in her cookbook Mary Makes It Easy, the baking maestro described the potatoes as "a joy" to prepare. She replaces a conventional large baking dish with individual dariole moulds so that they are even more certain to wow on those memorable occasions, reports the Express. Dauphinoise potatoes recipe Ingredients include: 30g butter, melted 300ml double cream One garlic clove, crushed Salt and fresh black pepper 115g mature Cheddar, grated 700g medium potatoes, peeled and sliced very thinly How to make dauphinoise potatoes First ensure everything is prepped: peel and slice the potatoes into extremely thin rounds (a mandolin slicer can be utilised for this) and preheat the oven to 200C/180C Fan/ Gas 6. Grate the cheddar cheese before finding a metal dariole pudding mould for eight. Melt the butter and grease the moulds, then cut eight small squares of baking paper and position one in the bottom of each ramekin. Next, combine the double cream with the crushed garlic in a jug and season liberally with salt and pepper. Take half of the grated cheese and distribute some in the bottom of each mould, then position a slice of potato on top. Drizzle some of the garlic cream over the top, continuing to layer the moulds with potatoes and cream (not cheese), seasoning between each layer until all the mixture is used up. Cover the tops of each mould with kitchen foil and seal them tightly, before placing the moulds on a baking tray, foil-side up. Allow to bake in the oven for 30 minutes before removing the foil covers. Sprinkle the tops of the potatoes with the remaining cheese. Then bake the ramekins uncovered for an additional 15 to 20 minutes until the potatoes are tenderly cooked and the cheese is golden. Finally, remove the tray from the oven and allow the moulds to stand for a few minutes until any bubbling has ceased, then slide a palette knife around the edges of the moulds and invert them onto a plate. You can then carefully remove the mould and paper before serving the potatoes hot.
Daily Mirror
22-07-2025
- General
- Daily Mirror
Roast potato and parsnip will be extra crispy and crunchy if coated in 1 ingredient
Dial up the crunchiness of roasties and veg with an ingredient Mary Berry uses Widely celebrated for her culinary expertise, Mary Berry is renowned for her dessert recipes, but she's equally adept at creating savoury dishes. The renowned cook has revealed her kitchen secrets to followers, including her foolproof method for achieving perfectly crispy potatoes and parsnips. It appears that simply coating these root vegetables in oil won't guarantee that coveted crunchiness. Mary has shared how semolina is the crucial component for flawlessly roasted vegetables. She generously coats potatoes and parsnips with it to create that delightful crunch and incorporates a hint of thyme. Plus, parsnips are a wonderful complement to any Sunday dinner, reports the Express. In her cookbook Love to Cook, she explained her recipe: "Crunchy sweet parsnips are the perfect side dish. The addition of semolina gives them a lovely crispy outside." "With the addition of semolina, these golden parsnips become extra crisp in the oven. Throw some in with your roast potatoes for something a bit different this Sunday." Mary's method for preparing roast potatoes and parsnips is "easy" and can be completed in less than 30 minutes. Mary Berry's crunchy roast potatoes and parsnips recipe Ingredients Four large parsnips Three tablespoons of sunflower oil 25g of semolina One tablespoon of paprika One tablespoon of chopped fresh thyme Method Then, heat your oven to 220C/200C fan/Gas 7. Pour a tablespoon of oil into a roasting tin and place it in the oven for five minutes to warm through. Pour the remaining oil into a separate bowl and season your parsnips with salt and black pepper. Mix the semolina, paprika, and thyme in a small bowl and cover the parsnips with this mixture. Next, lay out the parsnips in a single layer in the roasting tin containing the hot oil. Roast them for roughly 20 minutes, flipping them halfway through until they turn golden and crisp.
Daily Mirror
22-07-2025
- General
- Daily Mirror
Scones will taste fluffy and light if you follow Mary Berry's 10-minute recipe
Mary Berry's scone recipe is a simple and quick way to make the best scones - and the secret to it lies in ingredients. If you're on the hunt for a foolproof scone recipe that guarantees success every time, look no further. Mary Berry's signature scone recipe yields 10 scrumptious scones, ready to be devoured with loved ones in just over 20 minutes. With a prep time of around 15 minutes and a mere 10-minute bake, you can whip up fresh, warm scones at a moment's notice. The culinary queen and Great British Bake Off legend shares on her website that the secret to a sublime scone is maintaining a moist mix and minimal dough handling. By adhering to these pro pointers, found in Mary Berry's cookbook Fast Cakes, you'll be churning out light, airy scones in no time flat, reports the Express. Mary Berry's scone recipe Ingredients 225g self-raising flour One tsp baking powder 50g butter 25g caster sugar One large egg Milk Method Preheat your oven to 220C (200C fan)/gas mark seven and lightly grease a baking tray. In a bowl, combine the flour and baking powder. Cut in the butter until the mixture resembles fine crumbs, then stir in the sugar. In a measuring jug, crack an egg and lightly beat it. Add milk to make a total of 125ml. Blend most of this egg and milk concoction into the flour mix, setting aside one tablespoon for glazing. Stir until you have a soft dough. Transfer the dough to a lightly floured surface, knead gently, and roll out to a thickness of 1.25cm (half an inch). Use an eight cm (three inch) fluted cutter to cut out 10 scones. Arrange the scones on the ready baking tray, ensuring they're well spaced. Gently glaze the tops with the leftover eggy milk mix and pop them in the preheated oven for roughly 10 minutes, or until they've turned a lovely light golden hue. Once baked, lift the scones off the tray and allow them to cool down on a wire rack.
Daily Mirror
21-07-2025
- Entertainment
- Daily Mirror
Mary Berry's 'tasty' Victoria sponge recipe is so 'easy' to make with six ingredients
Mary Berry's Victoria sponge cake recipe is a baking classic and a tasty tea-time treat - and it's incredibly easy to make The classic Victoria sponge cake, also known as a sandwich cake, is a staple in British baking. It typically features a vanilla sponge filled with jam and either cream or buttercream. This cake was a favourite of Queen Victoria herself and continues to be a beloved treat across the UK, often paired with a cup of tea due to its delightfully light texture. Mary Berry, a household name in baking, has been perfecting her version of this cake for years, earning over 400 five-star reviews on BBC Good Food. The recipe's description reads: "Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat." With just six simple ingredients, this recipe can serve up to 12 people and takes a mere 25 minutes to bake, reports the Express. Mary Berry's Victoria sponge recipe Ingredients Four free-range eggs 225g caster sugar (with a bit extra for dusting) 225g self-raising flour Two teaspoons of baking powder 225g of room-temperature butter To serve Strawberry or raspberry jam Whipped double cream (optional) Method Start by preheating the oven to 180C or 160C Fan and then greasing and lining two 20cm sandwich tins. Mix the eggs, sugar, flour, baking powder, and butter with an electric mixer without overmixing. Then, divide the batter between two tins and bake for 25 minutes, checking at the 20-minute mark. Once golden brown and pulling away from the tin edges, let them cool for five minutes before transferring to a cooling rack. To finish, spread jam generously on one upside-down cake layer before serving. If you fancy, now's the moment to spread on some whipped cream.
