The grande dame of cakes, bakes and delicious home-cooked meals, Mary Berry certainly knows her way around a kitchen. We've rounded up some of her best-ever cooking and baking tips, from time-saving hacks to easy tricks that will boost the flavour and presentation of your food. Let Mary Berry show you the way, whether you're new to cooking or striving to be an expert.
Click or scroll through our gallery to discover Mary Berry's best-ever cooking and baking advice – counting down to her most genius tip of all.
Tarts can have a tendency to brown only on one side during cooking, as certain areas of ovens can be hotter than others. Thankfully, Mary Berry offers a very simple solution to this problem – check on your tart halfway through cooking. If the bake is looking uneven, turn it around. It should balance things out and give you a tart that’s perfectly golden all over.
Tomato skins can be tough, chewy and even bitter, but getting rid of them is easier than you might think. Cut a large cross in the skin at the top or bottom of your tomatoes, place them in a bowl and cover them with boiling water. Leave the tomatoes for a couple of minutes before draining them and rinsing them in cold water. You should be able to just peel the skin off.
Mary Berry’s famous beef Wellington is relatively easy to make – but for a twist on the classic centrepiece, you could try making eight individual Wellingtons using the same recipe. Cut the raw beef into eight slices, then brown the slices in a frying pan and leave them to cool. Wrap each one in pastry with a little pâté mixture, then bake for 25-30 minutes.
Fish can dry out if overcooked, but Mary Berry has a great hack up her sleeve – she recommends putting salmon fillets close together during cooking, so they keep each other moist. Want to know when salmon is cooked? The flesh will be a matte pink colour, opaque and flaky.
Mary Berry has some top tips to keep cakes at their best in the freezer. She suggests freezing cakes and icing separately, defrosting both at room temperature and assembling just before serving. She also advises freezing cakes as soon as they're cool and making sure they're well wrapped. All of these tricks will help your cakes stay fresh and look their best when you’re ready to serve them.
If biscuits are still warm when they’re stored, they'll probably go soft. Ensure they’re fully cool before putting them in the biscuit tin if you want them to maintain a good snap. Avoid storing biscuits with cakes, too – the biscuits will absorb the cakes' moisture. Softer cookies can fare well stored with cakes, though.
Beetroot is notorious for causing stains, so do as Mary Berry does and wear rubber or latex gloves to prevent your hands from turning pink. Whether you're chopping or grating, she also suggests preparing beetroot on a plate rather than a chopping board; boards tend to be porous and will absorb the colour.
While there's no need to make your own puff pastry (the ready-made alternatives are perfectly fine), be sure to choose all-butter puff pastry. It has a much better flavour than other kinds and is also a little softer to handle, meaning it won't tear as easily when you’re working with it.
Meringues are tricky, even for confident bakers. The secret is to add sugar to egg whites slowly, a little bit at a time. This will prevent the meringues from weeping during cooking. You should also take care when they're cooked – don't open the oven door, and let them cool in the oven completely before taking them out.
Baking is as much a science as it is an art, and if a recipe isn’t followed correctly, being a little out with the ingredients can have a catastrophic effect on the result. Mary Berry's best advice is to concentrate and follow the measurements meticulously. Once you’re a more confident baker, you might feel more comfortable playing with measurements and seeing what your experiments can produce.
To get the most juice from lemons and other citrus fruits, roll them a few times on a chopping board before squeezing. This will loosen the fibres inside and make sure you get as much juice as possible. Mary Berry also suggests using the microwave; halve your lemon before microwaving for 30 seconds to make it easier to juice.
You can achieve boutique bakery icing without the need for a dual compartment piping bag. When piping out multicoloured icing, Mary Berry suggests that you carefully spoon one colour down one side of a piping bag fitted with a nozzle, then spoon another colour down the other side of the bag. Twist the end of the bag to seal the icing in, then pipe striped icing in whatever pattern you feel like.
If you've ever baked with fruit, you'll know that preventing it from sinking is an art. If you're using dried fruit, make sure the pieces aren't too large, otherwise they'll sink from the weight. It could also be that your cake mixture is too loose. If baking with glacé cherries, you'll need to quarter them and dry them thoroughly before baking; the syrup contains a lot of moisture, which can totally ruin a bake. You could also add a touch of ground almonds to help suspend the cherries in the cake mixture.
Mary Berry recommends browning meat ahead of time, especially when working with duck. This way, you'll already have perfectly crispy skin, and you won't have to worry about overcooking the meat itself. Leave the duck a little pink so it’s tender, and don’t forget to rest it before serving so you don’t get juices running all over your plates.
If you have a big gathering coming up, Mary Berry's most important piece of advice is not to leave everything until the last minute. By preparing as much as you can before the big day, you'll give yourself more time to enjoy being around your guests – and you'll also be much more relaxed when you only need to reheat a few dishes or take care of the final steps. Berry suggests sharing the load too, by having different people prepare a dish or course each.
If anyone knows how to make the perfect Victoria sponge, it’s Mary Berry. To avoid wire rack marks, she advises placing each sponge bottom-side down on the rack – these sides will eventually form the middle section, so you won't see any imprints. When turning your sponge out onto the wire rack, you could also use a kitchen towel so that the sponge doesn't sit directly on the wires.
Hollandaise isn’t hard to make, but it's quite delicate. Mary Berry says to use a hand whisk so you can control the texture; if you use an electric whisk, you'll risk the sauce becoming too thick to pour. She also suggests taking your time with the sauce so as not to scramble the eggs, slowly adding melted butter as you whisk.
Mary Berry is a strong advocate for growing your own herbs – it's something that’s easy to do, even if you don’t have much space. She also has a few tricks up her sleeve for keeping fresh herbs alive, which is handy for times you find yourself with leftovers. One of her top tips is to put herbs in a jam jar or jug with a plastic bag over the top and store them in the fridge. She also says that parsley keeps well when the stalks are stored in water.
Mary Berry has a top tip for making batter. First, sift the flour to break up any lumps and aerate it a little, add a well in the middle to crack in the egg and pour in just enough milk to mix into a smooth paste. Once that's done, gradually whisk in more milk until your batter is the consistency of pouring cream. The result should be a lump-free batter that’s just the right thickness.
You don't need fancy piping skills or extra equipment to make lovely patterns in your mashed potatoes. Simply use the back of a fork to create waves, straight lines or a criss-cross pattern. If you’re working with pastry, carefully use the tip of a sharp knife to score patterns and shapes.
All brassicas are good ingredients to have on standby, but Mary Berry is a particular fan of cauliflower. She loves the affordable vegetable for its versatility, saying it can be roasted or fried in thin slices – and any bits that fall off can be stir-fried so they don’t go to waste. Anything that isn’t used can be composted.
Use the type of sugar asked for in the recipe, insists Mary Berry. If the recipe calls for caster sugar, be sure to use it and not granulated sugar – the smaller crystals in caster sugar will result in a lighter bake. Similarly, light or dark brown sugar will alter the flavour. Remember that sugar isn't only a sweetener; it can also stabilise, add texture and act as a leavening agent in bakes.
This baking faux pas pops up time and again. Mary Berry insists that the size of your cake tin matters. Even a small difference in size can change the result from a successful bake to a dismal one. If a recipe specifies an exact size, be sure to use it. The recipe will have been tested with a specific baking tin in mind – and if you use a different size, you should expect a different outcome.
No piping bag? Thankfully, Mary Berry has a simple solution – just use a plastic food bag instead. Fill it with icing, cut off the corner and use it like you'd use a regular piping bag, expelling any air and firmly pushing down on the icing for consistent piping. Just make sure the hole is big enough, otherwise it'll burst.
Pastry is notoriously tricky to work with – so sometimes, shop-bought is the most convenient option. But if you're making your own shortcrust pastry, Mary Berry recommends rolling it out before you chill and rest it, while the butter is still soft, so it’s easier to work with. Once it’s rolled out, don’t be tempted to skip the resting stage, as this will help to prevent it from shrinking in the oven. A food processor will make quick work of mixing your pastry together, too.
Many recipes call for marinating meat. However, often, the marinade doesn't really penetrate the meat – and while the outside is flavoursome, the inside is a touch bland. Mary Berry has a suggestion to ensure there's plenty of flavour throughout your meat, though. Before marinating, make tiny slits in the flesh and rub the meat thoroughly with the marinade.
There’s a reason why some recipes call for full-fat ingredients. Mary Berry uses full-fat cream cheese to make cream cheese icing – and she explains that if you use a low-fat version, the icing will just run off the cake. The same goes for cheesecakes, too; low-fat ingredients might affect the setting time and texture, so don't try to substitute them.
Making a recipe for the first time? Mary Berry says it’s smart to take notes as you go. Write down any choices you make, such as how small you chop ingredients or what equipment you use, so you can see how your decisions affect the final product. Next time you make it, you’ll have a good idea of any changes you might want to make to improve on your last attempt.
Checking if a cake is done with a toothpick or skewer, to see if comes out clean when inserted, is a tried and tested method. But, Mary Berry warns, it’s important not to rely on it. If your cake is still pale, it’s probably not finished. So, check the colour of your cake to ensure it’s golden (but not too dark) and press gently on it, too – if it springs back, it’s likely to be ready.
A cracked top happens when a cake is baked on a high oven shelf and the crust forms before the cake has had a chance to rise. To avoid unsightly cracks, Mary Berry advises baking cakes on the middle shelf. If you're still left with cracks, we think a smothering of icing will do the trick to hide them.
Soft butter is much easier to work with than butter that’s fresh from the fridge. If you need to soften butter quickly, follow Mary Berry’s lead and cut it into cubes, then put it in lukewarm water for about 10 minutes. Once soft, drain your butter and use it as normal. Be sure to dry it as much as possible to avoid introducing too much moisture into your recipe, though.
If you've ever roasted a whole chicken, you'll know that it's hard to achieve the perfect result throughout without overcooking the breasts. Mary Berry suggests roasting a chicken breast-side down first to allow the rest to cook, regularly basting the bird. Once it's browned, turn it over and continue basting to ensure it stays moist.
This is one of Mary Berry's fundamental tips for making a batter or cake mixture. Over-beating will knock out the air and result in dense cakes. Ensure the ingredients are fully mixed, of course, but don't be tempted to overdo it. This is especially important when making muffins, when you want the batter to be just combined. Watch carefully as you mix, and stop as soon as you can’t see any individual ingredient on its own.
You don’t always have time for complicated recipes that take hours to make. Two of the best things you can do for faster cooking, according to Mary Berry, are to thinly slice ingredients and use wide pans. Ingredients sliced thinly will cook through in much less time, and a larger pan will ensure your ingredients have the space to cook evenly.
Mary Berry advises bakers to seal a cake by brushing it all over with warm jam (preferably apricot, which has a mild flavour). This will prevent the cake from drying out and will help to stop crumbs from getting into the icing and spoiling the final look when you're decorating. It might be tempting to skip this step, but it’s really worth it if you want a neat look.
When you’re short on time, Mary Berry says pasta is one of the best things you can make. With so many different options, you can easily find sauces that can be ready before the pasta has finished cooking. That means you could have lunch or dinner on the table in 10-15 minutes, with barely any effort required.
Mary Berry is known for her classic recipes, but she’s also not afraid to mix things up. Shepherd’s pie is a traditional British dish that’s always made with a mashed potato topping; however, Berry also has a recipe that uses a dauphinois topping with layers of sliced potato and cream. Don't be afraid to try new things and match recipes to your tastes.
If a recipe says you can adapt it, then do so. In many of Mary Berry's recipes, vegetables and other ingredients can be varied according to season and availability, so don’t think you’re restricted if you don’t have the right produce on hand. If you're unsure what would make a suitable substitution, think of other vegetables with a similar texture and cooking time.
A soggy bottom is every baker’s nightmare, but Mary Berry has a fail-safe trick for perfect bakes. She recommends baking pastry blind first, meaning the case is pre-baked without the filling. When the filling is added, the pastry on the bottom will already be cooked, so the filling can't seep into it. If you don’t have baking beans to hand, you can use uncooked rice to weigh down your pastry while it’s blind baking – but don’t forget to put baking paper down first.
Planned to make a classic tiramisù, but found that you don't have a large or nice enough dish for it? Don't worry – you don't have to rethink your whole dessert. Many assembled desserts (like trifles, tiramisù, puddings and even cakes) can be made either as individual portions or as a large sharing dish. Don't panic if things don't go your way, and think outside of the box.
Some cooks might dismiss certain kitchen gadgets, but Mary Berry encourages the use of anything that makes cooking easier. A food processor is great for making pastry or sauces, while a stand mixer is useful for doughs and batters. If you have the space and budget, and you think it will get frequent use, the right gadget can be more than worth the investment.
Mary Berry is always willing to try something new – so why not follow her lead? For example, if you're tired of roasted or mashed potatoes, try something entirely different for a special occasion. A potato gratin, made with butter and cream, is truly indulgent and turns a simple ingredient into something special. Go for waxy potatoes that'll keep their shape when sliced; they'll deliver a fantastic flavour, too.
Mary Berry understands that there are times when we need to cut corners. For example, she gives the green light to use good-quality pesto from a jar if you’re short of time, instead of making homemade pesto. Similarly, it's no crime to make use of items from your store cupboard to create quick midweek meals.
If you're cooking on a budget, there's no need to splash out on meat and other more expensive ingredients to bulk up your dishes. As Mary Berry’s recipes often illustrate, you can just add an extra can of beans or pulses to stretch a couple more portions out of a stew or a soup. If they’re already in the recipe, double up on the same ingredient, or try adding an alternative for different flavours and textures.
You can boost the flavour of a host of dishes just by using staples from your store cupboard. Tins of chopped tomatoes, beans, pulses and similar basics are essential to have on hand. Similarly, a good selection of spices, pastes and good-quality stock cubes won't go amiss. More experienced or adventurous home cooks will also find that ingredients like preserved lemons and harissa can bring new levels of flavour to familiar dishes.