Classic Mary Berry episode 5 2018
In Classic Mary Berry episode 5 2018, Mary Berry returns to one of her most loved locations - Port Isaac on the Cornwall coast. Along with local chef Nathan Outlaw she explores some of the wonderful classics inspired by the great outdoors - even if the weather is against them!
From her take on a delicious bouillabaisse filled with some of the ocean's best offerings, to a freshly caught mackerel barbecued by the sea, and some rich and crispy spatchcock poussin marinated and cooked alongside it. As the home cook and Michelin-starred chef cook alongside each other it is obvious how inspired they both are by the coast and a shared love of simple, fresh, local food cooked well.
[caption id="attachment_2937" align="alignnone" width="300"]
Panna cotta with pineapple and ginger salsa[/caption]
Classic smooth and velvety vanilla panna cotta is delicious enough on its own, but add the ginger and pineapple for a real fresh punch.
[caption id="attachment_2938" align="alignnone" width="300"]
Spanish tortilla[/caption]
Layers of potato, onion and peppers in an omelette cooked on the hob makes a delicious brunch, lunch, picnic or light supper.
Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Now it's made from any type of fish that's available. Look out for sustainable fish when shopping.
From her take on a delicious bouillabaisse filled with some of the ocean's best offerings, to a freshly caught mackerel barbecued by the sea, and some rich and crispy spatchcock poussin marinated and cooked alongside it. As the home cook and Michelin-starred chef cook alongside each other it is obvious how inspired they both are by the coast and a shared love of simple, fresh, local food cooked well.
Classic Mary Berry episode 5 2018 recipes:
Panna cotta with pineapple and ginger salsa
[caption id="attachment_2937" align="alignnone" width="300"]
Panna cotta with pineapple and ginger salsa[/caption]Classic smooth and velvety vanilla panna cotta is delicious enough on its own, but add the ginger and pineapple for a real fresh punch.
Spanish tortilla
[caption id="attachment_2938" align="alignnone" width="300"]
Spanish tortilla[/caption]Layers of potato, onion and peppers in an omelette cooked on the hob makes a delicious brunch, lunch, picnic or light supper.
Bouillabaisse
Bouillabaisse was originally a stew made by Marseille fishermen using the bony rockfish which they were unable to sell to restaurants or markets. Now it's made from any type of fish that's available. Look out for sustainable fish when shopping.
