By Mary Berry

Asparagus and Quail's Egg Salad

(Serves 6)

This attractive plate of salad is light and tempting. You could swap some of the ingredients - salmon for prawns and perhaps add some dressed artichoke hearts

What  do  I  need?

1 dozen quails' eggs
18 asparagus tips, or if large 9 cut in half lengthways - cut off the very woody ends
2 tbsp light mayonnaise
2 tbsp half fat crème fraiche
1 heaped tsp finely chopped chives
1 heaped tsp finely chopped parsley
Salt and freshly ground black pepper
6 slices smoked salmon
1 lemon cut in wedges

What  do  I  do?

Bring the quails' eggs to the boil on the boiling plate in cold water and boil for 3 minutes from boiling. Drain, run under cold water and peel.

Cut the asparagus tips into 5cm (2 inch) lengths and the remaining stalks into just under 1cm (½ inch) chunks, peeling first with a potato peeler if the stems are woody.

Cook the stems in boiling water on the boiling plate for 4-5 minutes, adding the tips during the final 2 minutes. Drain and refresh thoroughly in very cold water.

Measure the mayonnaise, crème fraîche and herbs into a bowl with the well-dried asparagus stems and 3 chopped quails eggs. Season well.

Arrange a slice of smoked salmon around the edge of each starter plate, spoon the mayonnaise and asparagus mixture into the centre of each plate and top with 3 halved quails eggs and 3 asparagus tips.

Serve with a lemon wedge and brown bread.

Chicken with Mushrooms and Artichoke Hearts

(Serves 6-8)

This special chicken casserole goes really well with creamy mashed potato. There is plenty of sauce so do add a couple more thighs if liked.

What  do  I  need?

15g (½ oz) butter
1 tbsp olive oil
8 chicken thighs on the bone without skin, seasoned
2 large onions, roughly chopped
2 cloves garlic, crushed
1 tsp sugar
25g (1oz) flour
300ml (½ pint ) chardonnay or dry white wine
200g (8oz) small chestnut mushrooms, whole
440g (14oz) can artichoke hearts, drained, cut in half
2 tbsp full fat crème fraîche
4 tbsp parsley, chopped

What  do  I  do?

Take a large deep frying pan and add ½oz (15g) butter and oil.

Brown the thighs all over and lift out.

Add onions, garlic and sugar to the remaining oil in the pan and cook on the boiling plate for few minutes.

Cover and transfer to simmering oven for about 15 minutes until tender.

Remove the lid, return to the boiling plate and brown the onion.

Sprinkle in the flour. Add wine and stir well.

Bring to the boil until thickened and blended.

Return chicken to the pan with the mushrooms, season and bring to the boil for a few minutes.

Cover, transfer to simmering oven for about 35-45 minutes until chicken is tender.

Add artichokes and crème fraîche, check seasoning and stir in half the parsley.

Sprinkle with remaining parsley and serve.

Chocolate and Orange Pavlova

(Serves 6-8)

A luxury Pavlova of light, crisp meringe filled with a rich chocolate and orange mixture.

What  do  I  need?

For the Pavlova:
3 egg whites
175g(6oz) caster sugar
1 tsp white wine vinegar
1 tsp cornflour
For the filling:
100g (4oz) Bournville chocolate
50g (2oz) caster sugar
3 tbsp water
3 egg yolks
1 small orange, grated rind
1 tbsp orange juice
300 ml (½ pint) double cream, lightly whipped
To decorate:
Few maltesers and icing sugar

What  do  I  do?

You will need a 23cm (9") circle drawn out on a piece of non-stick baking parchment.

Measure the egg whites into a large clean bowl, using an electric beater whisk until stiff, gradually adding sugar a teaspoon at a time, on maximum speed until the sugar is incorporated and the meringue is stiff and shiny.

This can also be made in a free-standing mixer (but not a Magimix).

Slake the vinegar and cornflour together in a small bowl and mix until smooth, stir into the meringue.

Spoon on to the baking parchment, the size of the circle, making the shape slightly hollow in the centre but higher at the sides.

Transfer to simmering oven for about 1½ hours or until cooked and the Pavlova comes away easily from the paper.

To make the filling
Break the chocolate into cubes and drop into a processor bowl, whiz for a minute until nearly a powder.

Dissolve the sugar in the water on the simmering plate, stirring until all the sugar is dissolved.

Transfer to boiling plate and boil for a few minutes.

Start the processor again, and carefully pour the hot syrup onto the chocolate until smooth (if a little unmelted chocolate remains, add a little boiling water).

Add eggs, orange rind and juice and whiz again for a few seconds.

If you are not using a processor, grate the chocolate and beat in the remaining ingredients.

Fold in the lightly whipped cream.

Pile into the cooled Pavlova and set aside in the fridge.

Serve with maltesers and dusting of icing sugar.

For more information about Mary Berry visit Mary Berry online.