Mary Berry’s Vodka Trifle dinner party menu

Thai Beetroot Soup

“Such a simple soup – the colour is a bit bright so the parsley calms it down a bit,” says Mary Berry. “Make sure the main course is not a spicy one so that it compliments the soup. Home cooked beetroot is far better than bought and much cheaper too. Cut off the leaf tops 4cm (2”) above the beetroot and don’t trim the root otherwise the colour will bleed out of the beetroot. Simmer in water till tender – about an hour depending on the size. Cool and peel when needed. Can be made up to 24 hours ahead and kept in the fridge. Not suitable for freezing.”

Ingredients
(Serve 4-6)
1 tablespoon oil
1 large onion, finely chopped
1 ½ teaspoons red Thai curry paste
500g (1lb) cooked beetroot, peeled and roughly chopped
1 x 400ml can coconut milk
300 ml (1/2 pint) chicken stock
Juice of ½ a lime
2 tablespoons parsley, chopped

Method
Heat the oil in a large saucepan on the boiling plate. Add onion, cover and transfer to the simmering oven for about 15 minutes to soften.

Add two thirds of the beetroot to the onions, stir in Thai paste and fry for couple of minutes on the boiling plate. Stir in coconut milk and stock, season with salt and pepper, bring to the boil, cover and simmer on the simmering plate for about 5 minutes.

Whiz in processor until smooth, pour into pan, add remaining beetroot and limejuice and check seasoning.

Sprinkle with parsley and serve hot.

Sausage, Leek and Potato Pie

“You could make this with fresh left over vegetables from Sunday lunch,” says Mary. “Just cut them up and add to the sauce with ham and cheese. This is quick as the vegetables are boiled in one pan adding them in succession with the fast cooking ones last.”

Ingredients
(Serves 4)
250g (9oz) large potatoes, peeled cut into 2cm (1”) pieces
250g (9oz) carrots, peeled cut into 2cm (1”) pieces
2 leeks, cut into thick rings
8 good pork sausages

Cheese Sauce
25g (1oz) butter
25g (1oz) flour
300ml (1/2 pint) milk
100g (4oz) mature cheddar cheese, grated
1 teaspoon Dijon Mustard
Salt and pepper

You will need a shallow ovenproof dish about 1.5 litre (3 pints).

Method
Boil the potatoes in salted water for about 5 minutes on the boiling plate until beginning to soften, add the carrots and leeks and boil for a further 5 minutes until tender. Drain.

Whilst the vegetables are cooking arrange the sausages on the grill rack in the small roasting tin and slide onto the top set of runners in the roasting oven until golden brown on one side. Alternatively brown one side in a frying pan on the boiling plate. Remove and set aside.

To make the cheese sauce, melt the butter in a pan and add flour to form a roux. Gradually whisk in the milk on the boiling plate and bring to the boil whisking all the time to make a smooth sauce. Add half of the cheese, mustard and salt and pepper.

Mix the vegetables and sauce together and arrange in ovenproof shallow dish. Sprinkle over the remaining cheese and arrange sausages browned side down over the surface of the dish, sitting in the vegetable mixture.

Slide onto top set of runners in the roasting oven for about 30 minutes. Serve at once when piping hot.

Vodka Trifle with Cherries and Orange

“This trifle is very colourful as well as being delicious,” says Mary. “This trifle is best made the day before and the flavours then have time to develop.”

Ingredients
(Serves 6-8)
1 x 250g (9oz) tub mascarpone cheese
2 tablespoons vodka
Zest from 2 oranges
300 ml (1/2 pint) double cream, lightly whisked
12-16 trifle sponges
1 x 390g jar Bonne Maman cherry compote
3 oranges, peeled and segmented
8 cape gooseberries for decoration

Method
Measure the mascarpone cheese, vodka and orange zest from one orange into a mixing bowl. Add the cream a little at a time to the cheese, beating well until smooth.

Split the trifle sponges horizontally.

Spread half of the cheese mixture across the bottom of a round 26cm (10”) shallow glass dish. Arrange half of the split sponges on the cheese mixture and press down gently. Spoon the cherry compote on top, spreading right to the edges of the bowl. Arrange the orange segments on top and the remaining trifle sponges on the fruit and spread the remaining cheese mixture over the surface.

Scatter the reserved orange zest over the trifle and arrange the cape gooseberries around the edge. Dust with a little icing sugar just before serving.