By Mary Berry

Red Pepper and Sweet Potato Soup

(Serves 6)

This soup is smooth but you can keep some of the pepper back before whizzing if you like your soup with a little texture. The colour of it is stunning and its a very healthy soup as there is no fat or flour, just pure vegetables. Ensure the sweet potato and pepper pieces are cut up the same size - they will then cook at the same rate.

What  do  I  need?

675g (1½ lb) sweet potato, peeled
2 red peppers, seeded and cut into large chunks
1 large onion, chopped
1½ litre chicken or vegetable stock

What  do  I  do?

Cut the sweet potatoes into about 4cm (2 inches) even sized pieces.

Tip the potatoes into a large deep saucepan, add the remaining ingredients and bring to the boil on the boiling plate. Boil for a few minutes, season, cover and transfer to the simmering oven for about 20 minutes or until the potatoes are tender.

Strain the soup and put the vegetables into a processor and whiz until smooth.

The soup can be made up to 2 days ahead and re-heated to serve. When re-heating stir well so the thickest purée doesn't sink to the bottom of the pan. Freezes well.

Return the liquid and puréed vegetables to the pan and bring to the boil, season with salt and pepper and serve hot.
 

Burford Lamb Shanks

(Serves 4)

A hearty warming casserole. If preferred the shanks can be cooked slowly in the oven at 160°C/ 140°C (fan)/ gas 3 rather than cooking on the hob.

What  do  I  need?

1 tbsp oil
4 lamb shanks
40g (1½ oz) butter
3 large onions, thinly sliced
40g (1½ oz) flour
450mls (¾ pint) beef stock
5 tbsp red wine
2 tbsp Worcestershire sauce
About 1 tbsp redcurrant jelly
Salt and pepper

What  do  I  do?

Heat the oil in a deep frying pan.

Brown the lamb shanks until golden brown in two batches. Set aside.

Melt the butter then add the onions and fry for a few minutes.

Add the flour to the onions, then blend in the stock, wine, Worcestershire sauce, redcurrant jelly and seasoning, return the lamb shanks, cover with a lid.

Bring to the boil, cover and transfer to the simmering oven for about 3 hours until the lamb is very tender.

Halfway through the cooking time add 4 tablespoons of water and stir.

Check the seasoning and add more redcurrant jelly if needed.

Can be made completely ahead the day before, re-heat gently on the hob. Not suitable for freezing.

Serve with creamy mashed potato.

Chocolate Pots

(Serves 6)

These are little shot glasses or small pots of a rich chocolate confection. Bournville we find is the best dark chocolate to use as it's pretty foolproof. For a variation add a little grated orange rind.

What  do  I  need?

300ml (½ pint) single cream
200g (7oz) plain dark chocolate
A little pouring double cream

What  do  I  do?

Measure 225ml of the cream and chocolate into a small bowl. Sit the bowl on the back of the Aga until the chocolate has just melted into the cream. Stir until blended.

Pour into 6 shot glasses or coffee cups and transfer to the fridge to set for an hour or so.

These can be made up to 48 hours ahead and kept in the fridge. Not suitable for freezing.

Just before serving pour over the remaining cream so there is about 1cm (½ inch) of cream floating at the top.

For more information about Mary Berry visit Mary Berry online.