Caroline Quentin: Being an actor and a gardener is not a happy combination

Caroline Quentin Gardening McCarthy Holden

The Men Behaving Badly and Life Begins star, who recently appeared in Sky sci-fi series The Lazarus Project, also offers a wealth of advice and tips to her 150k followers on Instagram (@cqgardens).

Her husband, Sam, does much of the filming when she invites followers into her home near Tiverton in Devon, where she makes all sorts of dishes from ingredients she has grown, and shows us what she’s up to in her two-acre garden – which features an orchard, pond, greenhouse, raised vegetable beds and a flower garden, where the magic takes place..

Caroline Quentin Gardening McCarthy Holden

Now, Quentin has written – and illustrated – a new book, Drawn To The Garden. It’s part memoir, part guide, with chapters on seeds, salads, fruit and veg, water, herbs, pets and pests, memories and anecdotes meandering through each section.

Her garden, she says, is “not immaculate”. Weeds haven’t taken over, but she allows some buttercups and daisies to encourage bees.

“By my nature, I’m quite a chaotic person, so I don’t need things to be immaculate, but my vegetables are in a rotational system. I’ll mow a path through the grass rather than cut all the grass. I garden organically.”

The book also features a chapter on wellbeing, an important element to Quentin, whose mother suffered from bipolar disorder and spent periods in a psychiatric hospital, she recalls in the book.

When she was allowed to visit, she’d spend time in the hospital gardens, surrounded by marguerites, which she still loves.

“I genuinely believe that growing things, watching the birds, smelling the roses, eating the green stuff and drawing and painting, all help keep me this side of sanity and one step away from the big dark house on the hill,” she writes.

Here, she tells us more…

Caroline Quentin Gardening McCarthy Holden

How much has gardening benefited your mental health?

“I consider it responsible for my wellbeing. I am by nature someone who goes up and down. I have mood swings, I get low. And if I do feel low, the first thing I turn to is my garden, or if I can’t be near my garden, the nearest open space or natural environment.”

Did you always have access to a garden?

“As a little girl, we had a long strip of suburban terraced house lawn. It was not really a gardening space. Nobody in my house was particularly interested in gardening.

“I wouldn’t say I was a gardener when I was young but at primary school, I’d put a seed on a bit of blotting paper or a bulb in a jam jar with water underneath and it was fascinating. The whole optimism about growing things is always a good thing.”

What was your garden in Devon like when you first moved there?

“It was a derelict property, with just a field and a trickle of stream at the bottom. There was no garden. That was about 17 years ago.

“I put the pond in first because I knew when you put water into a garden, nature comes, and that was what I was most interested in. It was one of the most exciting things I’ve ever done with a garden. I swim in it too.”

How do you juggle your acting career with looking after the garden?

“You tend to film in the summer months, and gardening obviously happens a lot in the summer months as well. So I tend to be in the greenhouse in January, February and March, getting everything ready, sowing my seeds, getting the garden ready, and then suddenly the phone will ring and I’ll need to be away from the garden when everything needs to go in and be planted out. Being an actor and a gardener is not really a happy combination. The time balance is somehow wrong.

“I’m filming two dramas this year. I do get homesick. I’m really bad at being away from home, which is weird given that I do it for 90% of my life. But it’s a small price to pay for what has been a very enjoyable career.”

Do you have help?

“Sam will water for me, but he’s not a gardener. Anthony (her gardener) has helped me over the years. He comes in for a morning a week.”

Caroline Quentin Gardening McCarthy Holden

How do you maintain your wellbeing in the garden?

“I hug trees, I talk to trees, I spend as much time as I can in woodland. They call it forest bathing. It’s a deeply rooted human thing to want to be in the shade or dappled light of a tree on a summer’s day.

“I don’t formally meditate, but I do have a process where I try to breathe well when I’m outside if I’m feeling stressed or trying to learn some lines and they’re not going in, or there’s too much to do. I do a little bit of yoga every day. In the summer, I can do that outside and get my breathing organised to just slow my heart rate down and breathe in some good air.”

What’s next?

“I’m planning to downsize and start a new garden (in Devon). My children (Will and Rose) have left home and we have a big house and big plot of land. I’m getting older and maybe it’s time for me to start thinking about a garden for someone in their 60s. I want to make my next garden as well, I don’t want to inherit one. At the moment I’m fixated on having bees. So I’m thinking of an orchard with bees in it, and possibly some wildflowers.”

What will you take from your old garden to your new garden?

“Probably water. What’s brought me the most joy is watching swallows over the pond on a summer’s evening. I would definitely grow apples again and I would have maybe three or four raised beds, and a greenhouse or potting shed.”

Drawn To The Garden by Caroline Quentin is published by Frances Lincoln on February 15, priced £20.

Caroline Quentin Gardening McCarthy Holden

Latest Property Magazine & Market Insights

Magazine Icon McCarthy Holden

We are please to create our latest edition of In The Country & Town, providing an opportunity to provide our readers with market insights and also showcase some great properties to buy or to rent for those starting their 2024 property search this month.

In January and early February 2024 the house market has moved quickly with positive buyer activity turning into a healthy amount of new property sales, confirming in our view that house buyers believe that the best in house buying opportunities will be during the first six months of 2024.

For market insight and our advice to buyers and sellers, just click on the image below.

There are many fine properties to see within the pages of our magazine and you will see the wonderful interiors of some of the finest properties on the Berkshire / Hampshire borders, including a preview of the property shown below which is not yet on the open market. If you click on the image you will see more details and a video tour embedded in the magazine.

And here is another magazine preview exclusive, Situated within the sought after village of Herriard.

This exquisite three bedroom detached family home built in 2020 by Forays Homes, is located within an exclusive development of just three detached properties.

Benefits to this property include a detached double garage with ample driveway parking, air source heat pump, dressing room, underfloor heating, and wonderful countryside views.

Click on them image below for more details. 

Why not indulge in looking at our 90 pages magazine and see the wonderful interiors of some of the finest properties on the Berkshire / Hampshire borders.

We also hope you will enjoy reading some of the editorial features, including recipes from new chef Big Zuu, Caroline Quentin on her gardening experience, Paloma Faith: Becoming a mum, why going plant-based could transform your health, Michael Sheen on why he hopes The Way ‘gives voice’ to Port Talbot, TV & Film on One Love star Kingsley, how to renovate your kitchen sustainably, and motoring. 

Click image below for a full read.

Ella Mills’ creamy black bean and harissa stew

Ella Mills Deliciously Ella McCarthy Holden news item

“The best thing about batch cooking is that the flavours of the dish tend to get better the longer they marinate, so the leftovers are always a real treat, and this is certainly the case in this recipe,” says Ella Mills, the brains behind Deliciously Ella.

“It’s hearty and cosy, with lovely spices from the harissa, sweetness from the coconut and maple syrup, and a delicious nutty flavour from the almonds. The aubergine gives it great texture, while the beans ensure it really fills you up. It’s great on its own for a light supper, or for something a bit more substantial serve it with jasmine rice, jacket potatoes or crispy roast cauliflower.”

Creamy black bean, harissa and almond butter stew

Ingredients:

(Serves 4)

1tbsp olive oil

2 shallots, halved and finely sliced

1 aubergine, finely diced into 1cm cubes

4 garlic cloves, crushed

1 × 400g tin of black beans, drained and rinsed

3tbsp harissa, plus extra to serve

1 × 400ml tin of coconut milk

400ml hot vegetable stock

2 heaped tbsp smooth almond butter

2tsp maple syrup

Grated zest and juice of 2 juicy limes

Sea salt and black pepper

Method:

1. Put the olive oil into a large frying pan over a medium heat, add the shallot and aubergine and a pinch of salt and fry for five minutes, until soft. Add the garlic, black beans and harissa and fry for two minutes, until fragrant.

2. Pour in the coconut milk, stock, almond butter and maple syrup. Bring to a boil, then put the lid on the pan and turn the heat down to a simmer. Cook for 15 minutes, until the sauce has thickened.

3. Stir in the lime zest and juice and season with salt and pepper to taste. Swirl an extra tablespoon of harissa through the stew to serve (if you’d like a little extra spice).

Note: To make crispy roast cauliflower, simply chop your cauliflower into small florets, place them on a baking tray with a tablespoon or so of olive oil and a sprinkling of salt and roast in an oven preheated to 200ºC fan for about 20–25 minutes, until golden and crispy.

My girls love this recipe too, so when I’m cooking it for the family I hold off on the harissa and stir it into the adult portions once I’ve served the little ones.

Ella Mills Deliciously Ella McCarthy Holden news item
Ella Mills’ creamy black bean and harissa stew

Deliciously Ella: Healthy Made Simple by Ella Mills is published by Yellow Kite, priced £22. Photography by Clare Winfield. Available now.

Ella Mills Deliciously Ella McCarthy Holden news item

Ella Mills’ crispy potato and paprika tray bake recipe

Ella Mills Deliciously Ella McCarthy Holden news item

“Crispy, crunchy, hearty and super-simple, this tray bake is the ideal recipe when you want something satisfying without lots of prep, mess or brain space!” says Ella Mills, the brains behind Deliciously Ella.

“The zesty harissa yoghurt is really versatile too; it makes for a great dip or dressing with any veg.”

Crispy potato and paprika tray bake

Ingredients:

(Serves 2)

3 floury potatoes, such as Maris Piper (about 350g), with their skin

½tbsp olive oil

2 red onions, halved and finely sliced

2tsp paprika

1 punnet of cherry tomatoes (about 200g)

1 × 400g tin of butter beans, drained

½ bunch of coriander (about 10–15g), roughly chopped

Sea salt

For the harissa yoghurt:

4tbsp coconut yoghurt

2tbsp harissa

Grated zest and juice of 2 limes, plus wedges to serve

Method:

1. Preheat the oven to 220°C fan and bring a large saucepan of salted water to the boil.

2. Cut the potatoes into one-centimetre cubes then add them to the boiling water. Meanwhile, put the olive oil into a large flat baking tray and place in the oven to heat up. Simmer the potatoes for five minutes, until softened slightly and a knife pierces them easily, then drain well and add them to the preheated tray along with the onion, paprika and a pinch of sea salt. Toss to combine, then bake for 20 minutes, tossing occasionally so that the potatoes cook evenly.

3. Add the cherry tomatoes and butter beans to the tray and cook for a further five minutes until the tomatoes are soft and the potatoes are crisp.

4. Meanwhile make the harissa yoghurt by mixing the coconut yoghurt, harissa, lime zest and juice together in a small bowl, seasoning with salt to taste, then transfer to a small serving bowl.

5. Once the potatoes are ready, remove from the oven, sprinkle over the coriander and serve with the harissa yoghurt on the side.

Ella Mills Deliciously Ella McCarthy Holden news item
Ella Mills’ crispy potato and paprika tray bake

Deliciously Ella: Healthy Made Simple by Ella Mills is published by Yellow Kite, priced £22. Photography by Clare Winfield. Available now.

Ella Mills Deliciously Ella McCarthy Holden news item

Ella Mills’ lemony pea and broccoli pasta recipe

Ella Mills Deliciously Ella McCarthy Holden news item

“I make a variation of this for my kids a lot, using whatever greens I have in the fridge – green beans, asparagus, spinach etc. It’s exceptionally simple yet super-satisfying,” says Ella Mills, the brains behind Deliciously Ella.

Lemony pea and broccoli pasta

Ingredients:

(Serves 2)

2 servings of pasta; I like orecchiette in this dish (about 75g per person)

1 small head broccoli (about 300g) cut into small florets

100g frozen peas

Large handful of cashews (about 50g, see note below)

1 vegetable stock cube

1tsp Dijon mustard

1tbsp nutritional yeast

Grated zest and juice of 2 lemons

1 × 400g tin of butter beans, drained and rinsed

Sea salt and black pepper

Method:

1. Bring a large saucepan of salted water to the boil and add the pasta. Cook according to the instructions on the pack, adding the broccoli and frozen peas for the last three minutes of the cooking time. Cook until the pasta is al dente, the broccoli is tender, and the peas are defrosted, then drain and return to the pan.

2. Meanwhile, put the cashews and stock cube into a bowl with 100 millilitres boiling water, let the stock cube dissolve and the cashews soak for five minutes.

3. Put the mustard, nutritional yeast, the juice of both lemons and half the zest, and half the tin of butter beans into a high-speed blender along with the cashews and their soaking liquid. Blend until you have a smooth, creamy sauce. Season with salt and pepper to taste.

4. Pour the sauce over the drained pasta and veg, adding the last half of the butter beans. Stir to combine and top with a little extra lemon zest.

Note: To make this nut-free, swap the cashews for sunflower seeds.

 

Ella Mills Deliciously Ella McCarthy Holden news item
Ella Mills’ lemony pea and broccoli pasta recipe

Deliciously Ella: Healthy Made Simple by Ella Mills is published by Yellow Kite, priced £22. Photography by Clare Winfield. Available now.

Ella Mills Deliciously Ella McCarthy Holden news item
Healthy Made Simple by Ella Mills

Jay Blades says Sir David Jason is ‘perfect’ and collaborating on their new show was like ‘working with a teenager’

Jay Blade and Sir David Jason McCarthy Holden news item

Before the interview has even got fully under way, Sir David Jason is taking swipes at Jay Blades.

It is soon evident that this is the pair’s modus operandi. In fact, it becomes rather difficult to get an answer from either of them without the other butting in with a quip or alternative version of events.

Their zinging rapport is part of why the new BBC Two series, David And Jay’s Touring Toolshed, is such a joy. And beneath the veneer of friendly snark, their respect and esteem for one another is palpable.

Case in point: Blades is late to the Zoom call. Asked what his favourite moment from the series was – meeting the crafters, touring the country perhaps? – Sir David responds, “Well, I was going to say it was working with Jay. But now he’s not joining us, I can tell you the truth, that no way was he my favourite person. You can make what you like out of that.”

Jay Blade and Sir David Jason McCarthy Holden news item
Jay Blades and Sir David Jason

“Seriously though,” the veteran comic actor, 83, best known for his long stint in Only Fools And Horses, continues, “it was great working with Jay. He’s a super character. Lovely fella. Very, very easy to work with. He’s the sort of person where what you see is what you get.”

Blades appears on screen in a burst of laughter. “You’re not wanted now,” Sir David quips immediately.

“You thought you could get away without me being there, hey?” responds Blades. “David, you rein it in now. You behave yourself. It’s not the David show like you wanted it to be. They didn’t edit me out. I’m in there.”

Touring Toolshed sees Sir David and Blades take to the road, travelling the length of the UK to lend a hand to crafters and makers, both amateur and professional, and learn about their passions and projects. Donning matching blue caps, they visit craft shows, country fairs, steam rallies and engineering fairs. The toolshed – a trailer-come-shed equipped with a plethora of tools – pulls up and Sir David, Blades and various experts help individuals solve tricky challenges.

Jay Blade and Sir David Jason McCarthy Holden news item
David and Jay's Touring Toolshed

On working with the comedian for the first time, Blades, 53, calls him “a national icon”.

“It was a real joy working with someone I grew up with,” he continues. “And then you’re working with someone who is perfect in every single way. You’ve got to think, the age this young man is, we’d have done a full day’s filming – 14 hours, let’s say – and we go back to the hotel and have dinner and he’s talking about what we can do tomorrow. It was as if I was working with a teenager.”

Both Sir David and Blades are makers themselves. Blades is a long-time furniture restorer, author and presenter of shows including The Repair Shop and Jay Blades’ Home Fix. Sir David has a long-held passion for inventing and fixing things. Where did that originate?

“I have the ability,” the Del Boy star says, “because going back into history, when I first started work I was an apprentice electrician. When you are an apprentice to any trade, you have to absorb all sorts of traits – you’re bumping into people who are bricklayers, plasterers, pipe benders, plumbers. And if you’re interested in making things, it leaves its mark. You get interested in how a plumber bends a piece of pipe, and that sort of thing is still with me, I still love bending pipes. Well, now the pipe I bend is round Jay’s neck but…”

“Well, don’t tell them about that,” retorts Blades. “But Sir David still makes, and I still make. And what I love about making is the future aspect of it – you never just make something and that’s it. You’re always seeing the next step. Where can I take this? How can I move it forward?

Jay Blade and Sir David Jason McCarthy Holden news item
Ladies of Soy Quine Rowing Club with Jay Blades and Sir David Jason

“We had a load of different makers come along and the beauty for me is upskilling, so a lot of the people did have a stumbling block and we teamed them up with an expert who would help them right now with the problem at hand, but also in the future, so when they go off and make something else, they’ll have the ability to do it.

“So there’s a lady on there who made these beautiful puppets, but she didn’t know how to make them move. We had an expert show her how to organise the motor and put the strings in the right place – so when she builds another puppet, she can apply those skills straight away.”

A project that particularly impressed the pair involved upcycling aircraft windows.

“We met a couple of chaps who worked on an airfield,” Sir David explains, “and in the corner of the airfield was a broken-down aeroplane that had been there for months and months and was just rotting away. So the pair of them started to take it apart, recycle and polish the windows, and sell them – and they were going like hotcakes.

“And it was brilliant to see how they were making something out of nothing – that was quite an eye-opener, wasn’t it?”

 

Jay Blade and Sir David Jason McCarthy Holden news item
Ja Blades and Sir David Jason with Gordon Talbot

“They were making rubbish attractive and desirable!” exclaims Blades. The idea has since flourished into a fully fledged small business turning the portholes into mirrors and mosaic tables.

“You’d never believe that something that was rotting in a field could be turned into such a desirable item,” Blades continues. “That’s the beauty of what we found on the show. There were so many people with brilliant ideas.”

Do they hope the show will inspire viewers to start making and tinkering themselves?

“I don’t use the word hope,” says Blades. “I know it’s going to, plain and simple. This show, you’ve got a legend such as Sir David, and someone who knows about making and is as enthusiastic about it as me, and that enthusiasm comes over on screen and people will be inspired to continue making, tinkering and pushing it forward.”

.

Jay Blade and Sir David Jason McCarthy Holden news item
Sam Beresford and Sir David Jason

“I’m sure he’s right,” says Sir David, followed by a brief parley between the pair about the shock of finding themselves in agreement about something. “We will inspire people to invent, create, perhaps see something that nobody else has seen. So we’re hoping that what we’re going to achieve is for people to be inspired and get off their…”

Blades, chuckling, adds: “Seats.”

David And Jay’s Touring Toolshed started on BBC Two on Monday January 22.

These are the foods to eat to avoid colds and flu this winter

By Lauren Taylor, PA

Nutritionist to the stars, Gabriela Peacock, has revealed the immune-boosting foods to get into your diet this winter, if you want to starve off dreaded colds and bugs.

A lot of people don’t realise just how interlinked winter health and nutrition are, says the 44-year-old, but our immune system “is directly dependant on what we put within the body to create a chemical reaction – it’s really, really important”.

Here are Peacock’s hero foods your body needs this winter…

Fermented food – “Digestion support is incredibly important for immunity – 70 to 80% of our immunity actually lies within a digestive system,” says Peacock, whose celebrity clients include Princess Beatrice, Joan Collins, Jodie Kidd and Amber Le Bon.

She recommends eating live yoghurts, kefir, kombucha, sauerkraut, kimchi and tofu. “They directly increase the beneficial bacteria in your intestine, which supports the healthy microbiome – and the healthy microbiome will in turn support our immunity.” They also contain protein. “Protein is really important for any kind of repair within the body, so when you have a cold, when you scratch your arm, when you need more hormones to be produced.”

How to add it: Peacock recommends using live yoghurt as a base for homemade ice cream with a dash of agave syrup.

“Sauerkraut goes really nicely with any kind of rich foods, which is what we tend to eat around this time, quite heavy and oily meals, sauerkraut cuts through it,” she says. “Kombucha is just a nice alternative when you get a bit bored of drinking water. Most of them are really, really low in sugar.”

Green tea – “This would be one of my one of my hero drinks, especially over this period of the year because tea is nice and warming. Green tea contains catechins which are polyphenols,” explains Peacock.

“Polyphenols are phytochemicals – plant chemicals that have numerous health benefits. One of the main benefits is immunomodulating properties [which] stimulate our immune system and decrease the chronic inflammation. Basically, when you’re looking at the immunity, you want to decrease the inflammation.”

How to add it: If you drink coffee, Peacock suggests sticking to one or two a day and then switching to green tea afterwards.

“A really good to tip is to put lemon in green tea – you increase the absorption of the catechins, plus it gets rid of the bitter taste. Don’t make the tea too hot because the heat will kill the vitamin C.”

Matcha tea – powdered green tea – is another great way to get the nutrients but is higher in caffeine. “I would recommend thinking about it as a caffeine supplement [to coffee],” she says.

Pigmented fruits – “We are looking for the dark pigments, [they] will contain the polyphenols which will directly stimulate the immunity. So think about black blackberries, red raspberries, red peppers, green kale, orange or yellow pumpkins – if and you see these saturated colours, they are really beneficial. “Eat the rainbow – beige food is not good for us. The pigment is the polyphenol.”

How to add it: “I would recommend doing smoothies because you are keeping the fibre inside [as opposed to juicing]. If you’re doing smoothies I always recommend adding some greens that are lying in your fridge. You will not taste it at all but you increase your colours, you increase your fibre,” Peacock says.

“I don’t dislike juicing but I would never have juice on an empty stomach. You should have it with foods or have it after foods. Think of it as more of a vitamin boost – as apposed to food.”  You can buy supplements of red and green superfood powder too, which she recommends adding to smoothies, live yoghurt or soup.

Omega-3-packed fish, nuts and seeds – “Essential fatty acids are incredibly important – the reason they’re called essential is because your body cannot produce them by itself, you need to obtain them by diet,” says Peacock. “Omega-9 and omega-6 we tend to be OK with [obtaining] but most people struggle with omega-3 because we just don’t eat enough of it. This would be oily fish; salmon, mackerel, sardines, a bit of tuna, also a vegetarian source; nuts and seeds.

“We need to at least three to four portions of oily fish per week in order to cover your basic baseline.”

Seeds, in particular, are really high in omega-3, says Peacock. “Pumpkin seeds, sunflower seeds, flax seeds, hemp seeds, also a nice variety of nuts is really important. Omega-3 is directly anti-inflammatory. They’re [also] really important for our skin, our hair, our hormonal balance, for the way our cells communicate with each other. But the prevention of chronic inflammation is one of the main benefits.”

How to add it:  “You know what’s really good and really cheap – mackerel and sardines in a can. They’re kind of unattractive but I absolutely love them. You can get mackerel in a spicy tomato sauce [in a tin] – absolutely delicious.”

She suggests tinned sardines on toast, keeping bowls of seeds on your kitchen counter to add to everything (especially soups and porridge) and carrying nuts in your handbag. “Food source would be preferential but you can get supplements of omega-3 – 99% of my clients need supplementation.”

Garlic – Garlic contains sulphur (as do onions, leeks and eggs). “Sulphur is incredibly important because they stimulate the liver detoxification processes and that in turn will have a really positive effect on immunity.” Peacock says.

How to add it: “I would add it into everything really – include it as much as possible. With garlic, you only release the sulphur-containing compounds when you crush it, so it does need to be crushed down and not cooked for too long. Add garlic very last minute. The cooking process helps for the absorption but if you overcook it, if you deep-fry garlic, it will definitely reduce its properties.”

Cruciferous vegetables – Including broccoli, cauliflower, cabbage, Brussel sprouts and kale – are really important for immunity, Peacock says, and it’s “probably the best liver-supporting group of vegetables”. They contain liver-friendly sulphur, polyphenols and are high in fibre – which is “fantastic for digestion” (immunity and digestion are very much linked).

How to add it: Include different kinds in your Sunday roasts, she suggests. “If some clients of mine don’t like the taste or texture of cabbage or kale [I suggest] cutting them into really small pieces – you get exactly the same benefits and you don’t [notice] the texture.”

Citrus – Vitamin C is very important this time of year. “It’s a direct antioxidant, in order to fight free radicals, which is essentially what makes us sick. If you increase antioxidants in your diet, you’re increasing the protection, you’re giving your immune system protection,” Peacock says.”Grapefruit is high in vitamin C.”

How to add it: “If you want to increase your hydration (because not many people drink enough water), add a teeny bit of grapefruit juice to a lot of other water,” she suggests, “I use it for the kids’ water bottles. It’s important for it to be fresh [citrus] so you can get as much vitamin C as possible.”

These principles are incorporated in Gabriela Peacock’s latest book, 2 Weeks to a Younger You, (Kyle Books, £25). Supplements are available at GP nutrition.

Three Recipes From Mary Berry

Mary Berry’s easy-peasy one-pot chicken

By Katie Wright, PA

“A whole spatchcock chicken with Mediterranean-style vegetables, this is a healthy and hearty all-in-one dish made in a casserole or deep saucepan,” says iconic TV cook Mary Berry.

“Removing the backbone of the chicken makes it a spatchcock and it is easier to arrange in the pot and to carve or joint. Double up for eight people, if you wish, and arrange two chickens in a large roasting tin, covered in foil.”

Easy peasy one-pot chicken (Serves 4-6). Ingredients:

2 tbsp olive oil

1 large onion, thinly sliced

1 large fennel bulb, thinly sliced

1 red pepper, deseeded and diced

3 large garlic cloves, finely grated

100ml (3½fl oz) white wine

1 x 400g tin chopped tomatoes

2 tbsp sun-dried tomato paste

2 tsp Worcestershire sauce

1 small whole chicken (about 1.25kg/2lb 12oz)

5 bay leaves

1 lemon, thinly sliced into rounds

1 tsp paprika

1 tbsp runny honey

Method:

1. Preheat the oven to 200°C/180°C Fan/Gas 6.

2. Heat the oil in a deep lidded casserole or large, lidded, ovenproof frying pan over a high heat. Add the onion, fennel and pepper and fry for about 3–4 minutes, stirring regularly. Add the garlic and fry for 30 seconds. Pour in the wine and boil to reduce by half.

3. Stir in the chopped tomatoes, sun-dried tomato paste and Worcestershire sauce, and season with salt and black pepper.

4. Meanwhile, put the chicken upside down on a board. Remove the backbone by cutting either side of the bone with scissors. Turn over and press down on the breastbone to flatten the bird; it is now a spatchcock chicken. Arrange the lemon slices and bay leaves over the chicken.

5. Put the chicken, breast-side up, on top of the vegetables in the casserole or frying pan. Season and bring up to the boil. Cover with a lid and transfer to the preheated oven for about 35 minutes.

6. Remove the lid and sprinkle the paprika over the chicken and drizzle with the honey. Return to the oven, uncovered, for about 30 minutes to brown and finish cooking.

7. To serve, spoon the vegetables on to a hot platter and joint or carve the chicken before arranging the chicken on top of the vegetables.

Mary Makes it Easy is published by BBC Books, priced £28. Photography by Laura Edwards. Available now.

Mary Berry’s Somerset cheddar cheese straws

“Cheese straws are so delicious, but can be tricky to make if the proportions are not quite right,” says iconic TV cook Mary Berry.

“We tested these every week for a month, just to make sure they were perfect – and because they are so moreish, too!”

Somerset cheddar cheese straws (Makes 50)

Ingredients:

250g (9oz) cold butter, cubed

55g (2oz) semolina

400g (14oz) plain flour

1 tsp mustard powder

¼ tsp cayenne pepper

150g (5oz) mature Somerset Cheddar, coarsely grated

150g (5oz) Parmesan, coarsely grated, plus about 4tbsp finely grated, to garnish

1 egg, beaten

A little milk

Method:

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line 2 large baking sheets with non-stick baking paper.

2. Measure the butter, semolina, flour, mustard powder, cayenne pepper and a little salt into a food processor. Whizz until the mixture looks like breadcrumbs.

3.  Add the Cheddar, Parmesan and egg and whizz again for a short time, just until the dough comes together.

4. Remove the dough from the processor, divide into two equal pieces, and shape each one with your hands on a floured work surface into a rectangle. Roll each piece of dough to a rectangle about 46 x 16cm (18 × 6½in) and about 8mm thick.

5. Brush the milk over the top of the dough and sprinkle with the finely grated Parmesan. Slice each rectangle into roughly 25 strips.

6. Carefully lift each straw on to the prepared baking sheets and bake in the preheated oven for about 18 minutes, or until golden brown. Leave to cool on the baking sheet until the straws have hardened and are easy to handle.

7. Serve cold.

Mary Berry’s red velvet sandwich cake

“An impressive, but easy cake,” is how iconic TV cook Mary Berry describes this bake.

“Use a professional food colouring paste, if you can; a natural liquid colouring won’t work and may turn the sponge green,” she recommends.

“For a particularly elegant finish, you could make extra icing and crumb coat the sponge before applying the top layer of icing.”

Red velvet sandwich cake

Ingredients:

(Serves 8)

Butter, for greasing

250g (9oz) plain flour

1 tbsp cocoa powder

2 tsp baking powder

1 tsp bicarbonate of soda

250g (9oz) light muscovado sugar

200ml buttermilk

150ml (¼ pint) sunflower oil

2 tsp vanilla extract

1 tbsp red food colouring gel or about ¼ tsp food colouring paste

2 large eggs

8 white chocolate truffle balls, to decorate

For the buttercream icing:

250g (9oz) butter, softened

2 tsp vanilla extract

300g (10½oz) icing sugar

250g (9oz) full-fat mascarpone cheese

Method:

1. Preheat the oven to 180°C/160°C Fan/Gas 4. Grease and line the bases of 2×20cm (8in) sponge sandwich tins with non-stick baking paper.

2. Measure the flour, cocoa powder, baking powder, bicarbonate of soda and sugar into a bowl and mix well.

3. Mix the buttermilk, oil, vanilla, food colouring and 100ml (3½fl oz) water in a jug. Add the eggs and whisk until smooth. Pour the wet ingredients into the dry ingredients and whisk until combined. The mixture should be bright red; it will get a little darker as it cooks. If it’s not as vivid as you’d like, add a touch more colouring.

4. Divide the mixture evenly between the two prepared tins and level the surfaces. Bake in the preheated oven for about 25–30 minutes, or until well risen and shrinking away from the sides of the tins. Cool in the tins for 10 minutes, then turn out, peel off the paper and leave to cool completely on a wire rack.

5. To make the buttercream icing, place the soft butter and vanilla extract in a large bowl and sift in half the icing sugar. Mix with an electric whisk until smooth. Sift in the remaining icing sugar and mix again. Add the mascarpone to the bowl and gently stir with a spatula until smooth (don’t beat with a whisk as it may split). Put a fluted nozzle in a piping bag and spoon about 150g (5oz) of the buttercream into the bag.

6. To assemble the cake, sit one of the sponges on a cake plate and spread a third of the buttercream over the cake, then sit the other cake on top. Ice the cake by first spreading a thin layer of icing – a crumb coat – over the whole cake before chilling for 30 minutes. Then pile the remaining icing from the bowl on top and spread over the top and around the edges to completely cover the cake. Make sure that the icing is smooth around the edges before starting to create lines up the sides. Using a small palette knife, make wide lines up the sides and swirl the top. Pipe a rope design around the edge of the top of the cake and decorate with the eight chocolate truffles to finish.

Dame Mary Berry at 88: ‘I don’t want to retire at all – I love what I do’

Mary Berry says she still has a “passion” for cookery and isn’t planning to hang up her apron any time soon.

“I don’t want to retire at all. I have a passion for what I do and I love teaching,” says the former Great British Bake Off judge, 88, who began her TV cooking career in the early 1970s.

“I mean, I’ve got wonderful health… I’m really lucky. I love what I do.” Born in Bath, she moved to London aged 21 and studied part-time at the prestigious Le Cordon Bleu culinary school, alongside jobs, doing cookery demonstrations and recipe testing.

“I’ve always worked very hard, early on taking any work that came my way,” says Berry, who married Paul Hunnings in 1966. The couple have two children, Annabel and Thomas (their other son William died aged 19). “I worked in a butcher, I worked in a fishmonger, I worked during the night when I was on a holiday in a bakery that made wonderful bread. My husband was with the two children while I worked.”

After becoming food editor at now-defunct Housewife Magazine, then Ideal Home (which is still going strong), Berry published her debut cookbook in 1970 and landed her first TV gig shortly after.

“My first TV cooking was with Judy Chalmers on Good Afternoon and I did farmhouse cooking,” Berry recalls.

“I like to think that television is the best way of teaching to a very large audience. I want to inspire people to enjoy cooking more.” Quickly proving popular with viewers, she remained a fixture on TV screens over the next four decades, joining Paul Hollywood as a Bake Off judge from 2010 to 2016. “Of course you need the backup of a book,” Berry continues, nudging the conversation back to the topic at hand, her latest recipe book, Mary Makes it Easy.

“I like to feel that with a book I’m holding somebody’s hand who is a little bit nervous and trying a recipe the first time, and I want them to have real success.” Something in the region of her 96th cookbook (the exact total appears to be lost in the sands of time), it’s all about simplicity, with a focus on one-pot wonders (like chicken tartiflette or meatball toad in the hole), quick dinners you can prepare in advance (veggie bolognese; humble pie) and freezable sweets (elderflower and lemon traybake; maple and orange pudding).

“We all want something easy, don’t we?” says Berry, who admits even she still has the occasional slip-up in the kitchen.

“I forget to put the timer on, I take things out too soon, all the things a housewife – or whoever’s doing the cooking – [might do]. We all make mistakes.” Having experienced times when cash was tight, the frugal foodie has lots of advice for home cooks who want to cut costs. “It’s all about planning,” says Berry, who is a big fan of doubling up on recipes and freezing half for a later date.

“The freezer is like a second larder if you label things properly. I write, say, ‘roasted vegetable lasagna, very good’ and I may even put in my diary when I’m going to use it.”

As well as a culinary career spanning six decades, Berry – who became a Dame in the 2020 Birthday Honours – has been happily married for 67 years. What’s her secret to a harmonious home? “Well, you know in my day you got married for richer or for poorer, till death us do part, which to me is very important,” the octogenarian says.

“We don’t have arguments, I just go in the garden or the greenhouse if he’s annoying me. Try and never go to bed on an argument,” she advises. And count your blessings: “I’m immensely grateful still to have him. Many of my friends haven’t got their husbands.”

Recently, some of Berry’s 1970s TV demonstrations have found a new audience on TikTok, with quaint clips showing her making the trendiest dishes of the day, like chicken stroganoff, ox tongue (“such a lovely idea for a picnic”) and sherry trifle – not that she would know.

“I have no idea. I don’t do social things like TikTok, I don’t do Twitter,” says Berry (her assistant Lucy runs an Instagram account on behalf of the pair.) “It’s very nice that people are enjoying the early ones.” She gently admonishes me when I confess that I’ve never sampled tongue: “You can buy it ready sliced in the supermarket. Have you never had it? You’re a foodie…

“I like it very much, my husband does, too. We have it occasionally. It’s more reasonable than having ham.”

Having seen many a food fad come and go, the one she struggled to get on board with the most was nouvelle cuisine, aka “little bits of something on a plate”.

“All the chefs were doing it and I remember well my mother, I think it was her 100th birthday, and we went to a very posh restaurant, it was nouvelle cuisine,” Berry recalls.

“I can remember the plates arriving for my brothers and my cousins. My mother got hold of the waiter and said, ‘That’s not enough for a man!’ And she was quite right.”

Mary Makes it Easy is published by BBC Books, priced £28. Photography by Laura Edwards. Available now.are available 

Five minutes with… Hannah Waddingham for Home For Christmas

As Hannah Waddingham’s glitzy, musical show lights up homes and gets everyone in the mood for Christmas, we discover the behind-the-scenes fun.

If you were looking for something to get you in the Christmas spirit, look no further.

Hannah Waddingham’s Home For Christmas, an all-singing, all-dancing, high-octane special on Apple TV+ has all the festive ingredients you could ask for.

Sparkles, numerous dazzling outfit changes, an 18-piece band, glittering Christmas trees, wide smiles, nostalgic teary-eyed moments, comedic skits and countless festive musical numbers.

There are even cameos from Waddingham’s Ted Lasso co-stars.

Best known as a West End star in musicals including The Wizard Of Oz and for her Emmy-winning stint in Ted Lasso, Waddingham’s latest endeavour sees her front a dazzling Christmas special at the Coliseum theatre in London.

The location holds particular significance for Waddingham: many a childhood evening was spent in one of the boxes, bewitched as her mother, Melodie Kelly, a mezzo soprano in the English National Opera, performed on stage.

Joining Waddingham in this extravaganza are the likes of Hamilton’s Leslie Odom Jr, British singer Sam Ryder, Beauty And The Beast’s Luke Evans, the English National Opera, London Gay Men’s Chorus and The Fabulous Lounge Swingers.

We sat down with Waddingham, 49, to talk glitz, glam, outfits and performing alongside her special guests.

FIRSTLY, HOW WAS PERFORMING AT THIS FESTIVE SPECIAL? WHAT DID YOU LOVE ABOUT IT?

It was amazing. I was expecting it to be really exhausting but it just turned out to be completely thrilling, even though it was hours and hours long to film.

I hadn’t prepared myself for the moment when we weren’t on camera, having to sit back and talk to my director, Hamish Hamilton, in my ear and having to kind of hold the audience – that was actually the most tiring part of it, just trying to keep the energy in the room up. But I absolutely loved it.

THERE ARE SO MANY SPECIAL GUESTS, NOT LEAST YOUR TED LASSO CO-STARS. HOW WAS IT HAVING SO MANY LOVED ONES THERE WITH YOU?

Well, I found it a bit overwhelming really that so many of my Ted Lasso pals said ‘yes’. I thought maybe one or two would. But to literally have an embarrassment of riches from AFC Richmond was incredible and they tip it into something quite extraordinary.

TELL ME ABOUT YOUR DUETS. DID YOU HAVE A PARTICULAR FAVOURITE?

No, genuinely not – that’s why I chose who I chose. They all have their gifts. They all have their magic. And every single person brought it.

WHAT WAS THE REHEARSAL PROCESS FOR THOSE PERFORMANCES LIKE?

It was brief. Particularly people like Leslie Odom Jr, you know, he’s a busy man. He flew in, his flight was delayed. We literally sang the night he arrived. We went through it once and then we went through it again around the piano, and then the next day we did it. Just insane!

But musicians globally have a shorthand. So once it was myself and David Tench, my musical supervisor, and whomever of my guests, we literally went, ‘Right, shall we do it? Are you happy with that? What are we doing there? How do we get into that? What should we do there? Should we slightly change the harmony?’ And we feed off each other. It’s a real tribe.

WHAT WERE THE KEY ELEMENTS IN THE SHOW THAT MADE IT FEEL REALLY FESTIVE FOR YOU?

I think I wanted to create that kind of thing of everybody coming round to our house – like coming round for a Christmas party. I wanted people to feel like they could kick off their shoes, even if they were in the auditorium that night.

And even if you look at things like my duet with The Fabulous Lounge Swingers and Phil Dunster, we purposely put in that concept of Phil being in the auditorium and us being around the piano and that kind of ramshackle feeling, people thinking it was just discovered on route.

Even the cameos, the inserts that we put in there, I wanted people to be able to see everything – that kind of 360 of the whole venue, the backstage, on stage… all of it.

YOUR OUTFITS WERE INCREDIBLE! HOW DID YOU FIND WEARING THEM? DID YOU HAVE A FAVOURITE?

Well, we made them from scratch. They were very, very carefully created. Myself and James Yardley, my stylist, sat down together months and months ago and decided that we wanted to create as much of an emotional arc with the clothes as with the music.

So that first gold dress: I wanted it to be sparkly, I wanted it to be festive but not a punch in the eye in terms of being overtly Christmassy per se. And then I wanted it to be something that wouldn’t be distracting and would look very elegant and simple to go into that number that I dedicate to my mum and my daughter.

And then I wanted the second outfit to be more playful for my song with Sam Ryder: a bit more of a rock chick with a miniskirt but still the train to add the drama of theatre. And then of course, the last outfit, we needed something that was romantic and old school, like the time of Fred Astaire and Gene Kelly.

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