Mary Berry Recipes To See You Through Christmas

By Emma Moylan

12th November 2019

Mary Berry Recipes To See You Through Christmas

British food writer, television presenter and queen of our hearts, we all need some Mary Berry recipes in our lives.

And with Christmas fast approaching, what better time to whip up some of her mouth watering dishes.

So to help you out, we’ve compiled some quick cooking recipes to set you up for the festive season. Time to take part in our own Great British Bake Off!

Mary Berry Christmas Recipes

Image Source/BBC

Sprouts With Chestnuts And Pancetta

The best way to make the most hated Christmas veg into one of the best! This will get all your guests munching the greens.


  • 900g small Brussels sprouts
  • 50g butter
  • 200g thinly sliced pancetta or bacon, cut into small pieces
  • 1 onion, finely chopped
  • 225g frozen chestnuts, defrosted and cut in half
  • Salt and freshly ground black pepper


  1. Remove the outer leaves from the sprouts, trim the base of each one and cut in half from top to bottom.

  2. Boil the sprouts in salted water for 3-4 minutes. Drain and place them a bowl of cold water to retain their bright-green colour.

  3. Heat half of the butter in a large frying pan over a medium heat. When the butter starts foaming, add the pancetta and fry for 3-4 minutes until crisp.

  4. Empty the pan and set aside to drain on kitchen paper.

  5. Heat the rest of the butter in the same pan. Add the onion and chestnuts and fry for 8-10 minutes until the onion has softened. Stir in the cooked pancetta.

  6. Drain the sprouts well, then stir them into the chestnut, onion mixture and pancetta mix.

  7. Season with salt and freshly ground black pepper and serve piping hot.

Mary Berry Recipes

Image Source/BBC

Yorkshire Puddings

They’re a somewhat controversial choice of side for a Christmas dinner. But… why not, ey?


  • 100g plain flour
  • ¼ tsp salt
  • 3 large free-range eggs
  • 225ml milk
  • 4 tbsp sunflower oil


  1. Preheat the oven to Gas Mark 7/200C Fan.

  2. Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk and whisk until smooth gradually adding the remaining milk.

  3. Measure a teaspoon of oil into each hole of a 12-bun tray. Transfer to the oven for 5 minutes, or until the oil is piping hot.

  4. Carefully remove from the oven and pour the batter equally between the holes. Return the batter quickly to the oven and cook for 20–25 minutes, or until golden-brown.

Mary Berry Yorkshire Pudding

Image Source/Yorkshire Puddings

Christmas Sausage Stuffing

Definitely one of the better sides of a Christmas dinner, this is a popular favourite with many. And one of our favourite Mary Berry recipes!


  • 40g butter, plus extra for greasing
  • 1 large onion, finely chopped
  • 700g pork sausage meat
  • 150g fresh white breadcrumbs
  • 1 large unwaxed lemon, juice and finely grated zest
  • 3 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh sage
  • salt and freshly ground black pepper
  • 1 tbsp vegetable oil


  1. Melt the butter in a saucepan, add the onion and fry for 8-10 minutes until softened.

  2. Stir in the rest of the ingredients, except for the vegetable oil, until combined. Season with salt and freshly ground black pepper.

  3. Using wet hands, shape the sausage meat mixture into 16 balls. Lightly grease your baking tray, place the balls on and cover them in cling film. Chill them in the fridge for 30 minutes.

  4. Preheat the oven to 200C/180C Fan/Gas 6.

  5. Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4–5 minutes until golden.

  6. Return the fried stuffing balls to the baking tray and bake for 20–25 minutes, or until cooked through.

Mary Berry Christmas Stuffing Balls

Image Source/BBC

Mulled Wine

Anything with wine in is a yes. And it’s Christmas so everything must be mulled. Naturally.

  • 1 large orange
  • 3 lemons
  • 12 cloves
  • 2 satsumas or clementines
  • 2 x 750ml bottles red wine
  • 150g caster sugar
  • 2 cinnamon sticks
  • brandy, to taste


  1. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice.

  2. Stick the cloves into the satsumas.

  3. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat, cover the pan with the lid, and simmer for about 1 hour.

  4. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your preference.

  5. Strain the mulled wine and serve.

Mary Berry Mulled Wine

Image Source/BBC

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