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Recipes Clan, London (2025)

26/10/2025

Get ready for a tasty treat! Mary Berry’s Sticky Chicken Bites are a must-try. Perfect for a family dinner or weekend party. Trust me, they’ll disappear in no time! Enjoy!

Ingredients:
• 2 tablespoons hoisin sauce
• 2 tablespoons mango chutney
• 5 cm fresh root ginger, grated
• 2 teaspoons tomato purée
• 1 teaspoon cornflour (cornstarch)
• 2 large chicken breasts, diced
• Salt and black pepper, to taste

Directions:
1. In a bowl, mix the hoisin sauce, mango chutney, grated ginger, tomato purée, and cornflour to make the marinade. 2. Season the diced chicken with salt and pepper, then toss it in the marinade until well coated. 3. Preheat your grill to high and line a baking tray with foil. 4. Place the marinated chicken pieces on the tray and grill for 5 to 7 minutes, turning halfway through to cook evenly. 5. Ensure the chicken is fully cooked, then transfer to a serving plate and insert cocktail sticks into each piece for easy eating. 6. Serve warm, or keep the chicken bites in a low oven to stay hot before serving.

26/10/2025

Beat the heat with this refreshing Lemon Sorbet Prosecco Float! Perfect for weekends or sunny days. I loved sharing it with family; it’s a hit every time! Treat yourself!

Ingredients:
• Lemon Sorbet
• Prosecco
• Fresh Mint
• Lemon (optional)

Directions:
Run your ice cream scooper or spoon under hot water to make a cleaner, rounder scoop. Scoop 1 large ball of lemon sorbet into each cocktail glass. (Optional) Cut lemon in half. Using a grater with one of the halves, zest lemon on top of each sorbet scoop. Using the other half, thinly slice and add 1 round to each glass. Pour Prosecco on top of the sorbet to fill 3/4 of the cocktail glass. Garnish with fresh mint. Enjoy!

26/10/2025

Get ready for the festive season with this Simmer-and-Stir Christmas Cake! It's easy to make and perfect for holiday gatherings. Your family will love it, just like mine does every year!

Ingredients:
• 175g butter, chopped
• 200g dark muscovado sugar
• 750g luxury mixed dried fruit (including mixed peel and glacé cherries)
• Finely grated zest and juice of 1 orange
• Finely grated zest of 1 lemon
• 100ml cherry brandy or brandy, plus an additional 4 tbsp (about 60ml)
• 85g macadamia nuts
• 3 large eggs, lightly beaten
• 85g ground almonds
• 200g plain flour
• 1/2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice

Directions:
1. In a large pan, combine the butter, dark muscovado sugar, luxury mixed dried fruit, finely grated zests, juice, and 100ml of your chosen brandy. 2. Gently bring to a boil, stirring until the butter has completely melted. Once boiling, reduce the heat and let it bubble for 10 minutes, stirring occasionally. 3. Remove the pan from the heat and allow it to cool for 30 minutes. 4. Preheat your oven to 150°C (fan 130°C or gas mark 2) and line a 20cm round cake tin with baking parchment. 5. In a dry frying pan, lightly toast the macadamia nuts for about 8-10 minutes until evenly browned. Then chop them roughly. 6. Stir the lightly beaten eggs, chopped nuts, and ground almonds into the cooled fruit mixture. 7. Sift the plain flour, baking powder, and spices into the pan and gently stir until there are no traces of flour left. 8. Spoon the mixture into the prepared tin, smoothing it down. Bake for 45 minutes, then lower the temperature to 140°C (fan 120°C or gas mark 1) and bake for a further 1 to 11/4 hours, until firm and golden. 9. Once baked, poke holes all over the warm cake and spoon the additional 4 tbsp of brandy over it. 10. Leave the cake to cool in the tin, then wrap it in baking parchment and foil when completely cooled. It can be stored for up to three months and frozen for six months.

26/10/2025

This Raspberry Pavlova with Vanilla Whipped Cream is a showstopper! Perfect for delightful weekends or special gatherings, it’s light, fluffy, and oh-so-delicious. Your family will love it!

Ingredients:
• 6 ounces fresh raspberries
• 2 large egg yolks
• ½ cup granulated sugar
• 4 ounces unsalted butter
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons cornstarch
• ⅛ teaspoon kosher salt
• 4 large egg whites
• pinch kosher salt
• 1 cup granulated sugar
• 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract
• 2 teaspoons cornstarch
• 1 teaspoon distilled white vinegar
• 1 cup cold heavy cream
• 1 teaspoon vanilla bean paste or ¾ teaspoon pure vanilla extract
• 8 - 12 ounces fresh raspberries for garnishing
• powdered sugar for garnishing

Directions:
1. Preheat the oven to 275°F (135°C) with a rack in the center. Trace a 9-inch circle on parchment paper and place it in a half sheet pan.
2. To make the Raspberry Curd, combine raspberries, egg yolks, sugar, unsalted butter, lemon juice, cornstarch, and salt in a saucepan over medium heat. Cook until bubbling and thickened, about 2–3 minutes. Strain and cool in the refrigerator.
3. For the Meringue, whisk egg whites in a stand mixer until foamy, then gradually add granulated sugar while whisking until stiff peaks form. Add vanilla bean paste, cornstarch, and vinegar and mix well.
4. Spread meringue onto the traced circle on parchment paper, building up the sides slightly. Bake for about 1 hour, then leave it to cool in the oven with the door slightly open.
5. To prepare the Whipped Cream, beat cold heavy cream and vanilla until soft peaks form.
6. To assemble, spread whipped cream over the meringue, add raspberry curd, and garnish with fresh raspberries and powdered sugar.

26/10/2025

Indulge in Mary Berry's Chocolate Tiffin! This sweet treat is perfect for weekends or any family gathering. Trust me, it’s a crowd-pleaser that’s super easy to whip up! Enjoy!

Ingredients:
• 150g butter, cubed, plus extra for the tin
• 3 tbsp caster sugar
• 3 tbsp golden syrup
• 6 tsp cocoa powder
• 225g biscuits, crushed
• Handful of raisins
• 110g milk chocolate
• 110g dark chocolate

Directions:
First, grease a 15-20cm tin and line it with baking paper. In a big pot, melt together the butter, sugar, syrup, and cocoa. After they are melted, add the crushed biscuits and raisins. Spread this mix in your tin. For the chocolate topping, put the milk and dark chocolate in a bowl. Microwave the chocolate for 20 seconds, then stir. Repeat this microwaving and stirring until the chocolate is smooth and melted. Pour this over your biscuit mix. Chill the tin in the fridge for at least 2 hours or overnight. Once firm, use a knife to cut it into squares.

26/10/2025

Get ready to fill your home with festive vibes! This Simmer-and-Stir Christmas Cake is a must-try for the holiday season. Perfect for busy days leading up to Christmas, it’s simple and so rewarding. Enjoy it with family, just like we do!

Ingredients:
• 175g butter, chopped
• 200g dark muscovado sugar
• 750g luxury mixed dried fruit (including mixed peel and glacé cherries)
• Finely grated zest and juice of 1 orange
• Finely grated zest of 1 lemon
• 100ml cherry brandy or brandy, plus an additional 4 tbsp (about 60ml)
• 85g macadamia nuts
• 3 large eggs, lightly beaten
• 85g ground almonds
• 200g plain flour
• 1⁄2 tsp baking powder
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice

Directions:
1. In a large pan, combine the butter, dark muscovado sugar, luxury mixed dried fruit, finely grated zests, juice, and 100ml of your chosen brandy. 2. Gently bring to a boil, stirring until the butter has completely melted. Once boiling, reduce the heat and let it bubble for 10 minutes, stirring occasionally. 3. Remove the pan from the heat and allow it to cool for 30 minutes. 4. Meanwhile, preheat your oven to 150°C (fan 130°C or gas mark 2) and line a 20cm round cake tin with baking parchment. 5. In a dry frying pan, lightly toast the macadamia nuts, tossing them until they are evenly browned (about 8-10 minutes). Once cooled, chop them roughly. 6. Stir the lightly beaten eggs, chopped nuts, and ground almonds into the cooled fruit mixture. 7. Sift the plain flour, baking powder, and spices into the pan and gently stir until there are no traces of flour left. 8. Spoon the mixture into your prepared tin, smoothing it down. Bake for 45 minutes, then lower the temperature to 140°C (fan 120°C or gas mark 1) and continue baking for a further 1 to 11⁄4 hours. 9. Once baked, make holes all over the warm cake with a fine skewer and spoon the additional 4 tbsp of brandy over. 10. Leave the cake to cool in the tin, then wrap it in baking parchment and foil. It will keep for up to three months or can be frozen for six months.

26/10/2025

Mary Berry's Creamy Paprika Chicken is a must-try for dinner! It's easy to make and perfect for busy weeknights. My family loves it—we always go back for seconds! Get cooking!

Ingredients:
• 4 chicken breasts
• 2 tablespoons paprika
• 1 onion, chopped
• 2 cloves garlic, minced
• 300ml double cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Directions:
1. Heat olive oil in a large pan over medium heat. 2. Add chopped onion and garlic, sauté until translucent. 3. Season the chicken breasts with paprika, salt, and pepper, then add them to the pan. Cook until browned on both sides. 4. Pour in the double cream and stir, letting it simmer for about 10-15 minutes until the chicken is cooked through. 5. Serve garnished with fresh parsley.

26/10/2025

Grab your tea and bake Mary Berry's Perfect Scones! They’re light, fluffy, and perfect for sharing. A lovely treat for the weekend with family or friends. You’ll love how easy they are to make!

Ingredients:
• 450 g self-raising flour
• 2 level tsp baking powder
• 50 g caster sugar
• 100 g butter, cut into pieces
• 2 large eggs
• 60 ml milk
• Handful of sultanas (optional)

Directions:
1. Preheat your oven to 200°C (fan) or 220°C (regular). Line two baking trays with parchment paper. 2. In a bowl, mix self-raising flour, baking powder, and caster sugar. 3. Add butter to the flour mixture and rub in until it resembles fine breadcrumbs. 4. Beat eggs and add milk to reach 300 ml, then mix with dry ingredients. 5. Gently fold in sultanas if using. 6. Roll the dough to about 2 cm thick and cut out scones. 7. Place on trays and brush tops with beaten egg. 8. Bake for 12-15 minutes until pale golden. 9. Cool on a wire rack and serve warm with clotted cream and strawberry jam.

26/10/2025

Indulge in this creamy White Chocolate Raspberry Cheesecake! It's a delightful treat perfect for a special weekend dessert or a celebratory occasion. My family loves this one—give it a go!

Ingredients:
• 300 grams digestive biscuits
• 150 grams melted unsalted butter
• 250 grams white chocolate
• 500 grams full fat cream cheese
• 100 grams icing sugar
• 1 teaspoon vanilla extract
• 300 millilitres double cream
• 250 grams fresh raspberries
• 150 millilitres double cream (for topping)
• 2 tablespoons icing sugar (for topping)
• 100 grams melted white chocolate (for topping)
• 12 fresh raspberries (for garnish)
• 10 grams freeze dried raspberries (for garnish)

Directions:
1. Crush the digestive biscuits into fine crumbs. Combine with the melted butter and press firmly into the base of a springform tin. Chill in the fridge to set. 2. Slowly melt the white chocolate and let it cool slightly. In a separate bowl, beat the cream cheese, icing sugar, and vanilla extract until smooth. Whip the double cream until thick. 3. Fold the whipped cream into the cream cheese mixture and stir in the melted white chocolate. Gently fold in fresh raspberries. 4. Pour the mixture over the chilled base and level the top. Refrigerate for at least six hours or overnight to set. 5. Before serving, drizzle melted white chocolate over the cheesecake. Whip the remaining double cream with icing sugar until soft peaks form and spoon on top. Garnish with fresh and freeze dried raspberries.

26/10/2025

Get ready for a comforting classic! Mary Berry's Chicken Pie with Potato Topping is perfect for a cozy family dinner. You’ll love how easy it is to make and believe me, it’s a surefire hit! Ideal for this chilly weekend!

Ingredients:
• 60 ml (4 tbsp) extra-virgin olive oil
• 1.6–1.8 kg (3.5–4 lbs) chicken thighs and drumsticks
• 500 g (1 lb) leeks, cleaned and sliced
• 300 ml (11⁄4 cups) chicken stock or water
• 50 g (3.5 tbsp) unsalted butter
• 40 g (1⁄3 cup) plain flour
• 50 g (1⁄3 cup) full-fat crème fraîche
• 2–3 tsp Dijon mustard
• 80 g (2.8 oz) watercress, roughly chopped
• 1.1 kg (2.4 lbs) waxy potatoes, peeled and halved or quartered
• 30 g (1 oz) fresh flat-leaf parsley, chopped

Directions:
1. Heat 1 tbsp olive oil in a large casserole over medium-high heat. Season the chicken pieces and brown them on all sides. Set browned chicken aside. 2. Remove excess fat from the pan, add the remaining 1 tbsp olive oil, and cook the leeks until soft and lightly golden. Transfer leeks to a bowl. 3. Return the chicken to the casserole dish, pour in the chicken stock or water, season with salt and pepper. Bring to a boil, then cover and simmer gently for about 35 minutes until chicken is tender. 4. Remove chicken from the pan, reserving the cooking liquid. Shred the chicken, discarding skin, and mix with the cooked leeks. In a separate saucepan, melt butter, stir in flour, and cook for 1 minute. Gradually add the reserved liquid and crème fraîche, stirring until smooth. Bring to a boil and simmer 5 minutes, adjusting thickness as desired. Stir in Dijon mustard. 5. Combine the sauce with the chicken and leeks, add chopped watercress, and transfer to a 2-litre ovenproof dish. 6. Boil potatoes in salted water until tender. Drain and let dry briefly. Roughly mash with olive oil, salt, and chopped parsley. 7. Spread the mashed potatoes over the chicken mixture, leaving a rustic texture. Bake in a preheated oven at 200°C for 35–45 minutes until golden and crispy on top. 8. Serve hot and enjoy!

26/10/2025

Indulge in this heavenly chocolate mousse! It's rich, creamy, and so easy to whip up for a sweet treat. Perfect for a weekend dessert with family or friends. You’ll love it!

Ingredients:
• 200g dark chocolate
• 3 large eggs
• 50g sugar
• 300ml double cream
• 1 teaspoon vanilla extract
• a pinch of salt

Directions:
1. Melt the dark chocolate in a bowl over simmering water, then let it cool slightly. 2. Separately, whisk the eggs and sugar until pale and fluffy. 3. In another bowl, whip the double cream with the vanilla extract until soft peaks form. 4. Fold the melted chocolate into the egg mixture, then carefully fold in the whipped cream until fully combined. 5. Spoon the mousse into serving dishes and chill in the refrigerator for at least 2 hours before serving.

26/10/2025

Treat yourself this weekend with a No-Bake White Chocolate and Raspberry Cheesecake Delight! So easy and creamy, it's perfect for a sweet family gathering. You won't want to miss this!

Ingredients:
• 300g digestive biscuits, crushed to fine crumbs
• 150g unsalted butter, melted
• 250g white chocolate
• 500g full-fat cream cheese
• 100g icing sugar
• 1 teaspoon vanilla extract
• 300ml double cream
• 250g fresh raspberries
• 150ml double cream (for topping)
• 2 tablespoons icing sugar (for topping)
• 100g white chocolate, melted (for topping)
• 12 fresh raspberries (for topping)
• 10g freeze-dried raspberries (for topping)

Directions:
1. Blend the digestive biscuits into fine crumbs or crush them in a food bag using a rolling pin. 2. Stir the melted butter into the crumbs until everything is well combined. 3. Press the buttery biscuit mix into the bottom of a 20cm (8-inch) springform tin, then refrigerate to firm it up. 4. Gently melt the white chocolate in a bowl over hot water or microwave it in short intervals, stirring until smooth. Let it cool down. 5. In a separate bowl, whisk together the cream cheese, icing sugar, and vanilla until the mixture is soft and creamy. 6. Slowly pour in the double cream, whipping as you go, until it thickens and holds its shape. 7. Fold the cooled white chocolate into the cream mixture until evenly mixed. 8. Add the raspberries gently, folding them in so they stay whole. 9. Spread the filling over the chilled base, smoothing the top. Leave in the fridge to set for at least 5 hours or overnight. 10. Once set, drizzle the top with melted white chocolate for decoration. 11. Whip the double cream with icing sugar until stiff peaks form, then pipe or dollop onto the cheesecake. 12. Garnish with whole raspberries and a sprinkling of freeze-dried raspberries for that perfect finish.

Recipes Clan

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