Mary Berry Cooks (2014 - 2014)

Mary Berry takes viewers step by step through delicious recipes for everyday and special occasions. Mary cooks dishes to impress guests at a dinner party, without getting hot and bothered in the kitchen. She makes two delicious canapes, a salmon-and-asparagus starter, a main course of guinea fowl and a decadent chocolate tart for pudding. Mary even has a trick for cooking steak ahead of time, which guarantees perfect results.

Mary cooks a Sunday lunch of slow-roast shoulder of lamb with rosemary and paprika rub, served with potato and fennel gratin. For pudding there's plum tarte tatin and a delicious fruit salad.

Mary Berry is cooking dishes for a family celebration and that means having enough to go round for a crowd of hungry guests. Mary makes cooking a buffet supper for a special occasion seem almost effortless, with recipes for beef and mushroom stew with mustard mash, salmon en croute with a foolproof salad, and chocolate and orange panna cotta. Her meringue tranche with berries and cream is guaranteed to impress your friends and family.

Mary Berry is throwing a casual weekday supper. With lots of clever tips for making life easy in the kitchen, she reveals dishes made for sharing around the kitchen table with a few close friends. Her Mediterranean platter of houmous, bread sticks, roasted vegetables and a tomato and mozzarella salad is perfect food for sharing on a summer's evening. For hungry guests Mary offers lamb dhansak, or the ultimate in comfort food, cottage pie with dauphinoise potato topping. And for those occasions when you need to get food on the table fast, Mary has a pasta dish which takes just 15 minutes to make. She also shows how to make elderflower cordial and a crunchy apple crumble.

Mary has shown us how to cook Sunday lunches, afternoon teas and dinner parties. Now, in the final episode of the series, it's a summer party. For Mary's outdoor party, the dishes are best served cold: salmon fillets with herb sauce, ham with homemade chutney, and fillet of beef with garlic and mustard cream. To accompany the cold meats and fish there are two salads: fiery red rice and broad bean and little gem. And what better way to finish off a summer lunch, and the series, than Mary's summer pudding.