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Seafood Linguine recipe - Mary Berry's Absolute Favourites: Episode 1 Preview - BBC Two

Seafood Linguine recipe - Mary Berry's Absolute Favourites: Episode 1 Preview - BBC Two

Mary Berry's Absolute Favourites

Mary shares her favourite recipe for Seafood Linguine.

In this delightful six-part series, the nation's best-loved home cook draws on her wealth of cookery know-how to share a selection of her absolute favourite recipes. Each week, Mary draws inspiration from a favourite place, one where she loves to spend time, and cooks up tried and tested crowd pleasers as well as a bounty of new dishes that are easy to make, yet guaranteed to impress all your family and friends.

In the first programme, Mary draws on inspiration from some of her earliest and fondest memories from her childhood holidays and regular trips to the British seaside. To start, Mary prepares some delicious goat's cheese and shallot tarts with a different, but delectable, walnut pastry - perfect for a picnic hamper or day out at the sea. To follow, a family favourite - her right royal crab and cod fishcakes with tomato salsa, followed by a special dinner party classic of sea bass with brown shrimp and caper sauce.

As well as cooking her seaside favourites, Mary visits the Botany Bay on the Kent coast, where she indulges in one her favourite seaside passions, prawning, before cooking up a new dish of seafood linguini that she's really come to adore. Finally, Mary visits an ice cream parlour in Broadstairs that has hardly changed since she was a child. This inspires her to create her favourite ice cream treat - a knickerbocker glory that's both easy to make and guaranteed to have everyone asking for more.

Recipes from Episode 1


Knickerbocker glory

Knickerbocker glory, the dessert of childhood dreams! Very simple to prepare but impressive-looking when assembled, these will be loved by children and adults alike.


Preparation method

  1. For the raspberry coulis, measure 250g/9oz of the raspberries into a food processor, add the icing sugar and pulse until smooth.
  2. Tip the raspberry purée into a sieve set over a bowl. Use a metal spoon to push the fruit pulp through the sieve. Discard the seeds.
  3. Divide half the diced mango between six sundae glasses. Divide half the blueberries between the glasses, placing on top of the mango. Sit one scoop of ice cream on top of each blueberry layer, drizzle over half the raspberry coulis and half the whole raspberries. Repeat the layering again to use the remaining ingredients and top with the chopped pistachios.


Crab and cod fishcakes with tomato salsa

Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper.


For the fishcakes
For the salsa

Preparation method

  1. Preheat the oven to 200C/180C Fan/Gas 6.
  2. Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
  3. Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
  4. Spoon the cold mash into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
  5. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
  6. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
  7. Meanwhile for the salsa, mix all the ingredients together and season with salt and pepper.
  8. Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.
  9. Serve hot with the tomato salsa and a simple dressed salad.



Goats' cheese and shallot tarts

These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also perfect for a picnic.

Equipment and preparation: For this recipe you will need two four-hole Yorkshire pudding tins.


For the pastry
For the filling

Preparation method

  1. Preheat the oven to 200C/180C Fan/Gas 6. Put a large baking tray in the oven to heat up.
  2. To make the pastry, put the flour, butter and a little salt into a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, place in a mixing bowl and rub the butter into the flour using your fingertips. Add the beaten egg and a tablespoon water and mix until a ball of dough is formed.
  3. Lightly flour a work surface and roll out the dough thinly (about 3mm/⅛in thick). Sprinkle the chopped walnuts over the pastry. Cover with cling film and roll over the cling film to press the nuts into the pastry. Cut out 8 large circles using a pastry cutter or saucer as a guide and line the Yorkshire pudding tins. Place in the fridge to chill while you make the filling.
  4. Heat the oil in a lidded frying pan, add the shallots and cook over a high heat for 2 minutes, stirring frequently. Lower the heat, cover and cook for 10 minutes until soft. Add the vinegar and sugar and cook for 15 minutes, stirring every now and then, until the shallots are dark brown and caramelised. Set aside to cool.
  5. Put the goats' cheese, beaten eggs and half the parsley in a bowl. Season with salt and pepper and mix until smooth.
  6. Prick the bases of the chilled tart cases all over with a fork, then spoon in the shallot mixture. Pour the goats' cheese mixture over the shallots.
  7. Slide the tins onto the hot baking sheet and cook for 20 minutes, or until the pastry is crisp and the filling is just set and golden-brown. Sprinkle with the remaining chopped parsley and serve warm or cold.

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