Salmon experts at the Wild Alaskan company recommend keeping your salmon’s skin on, remembering that your fish keeps cooking for a while when you remove it from the oven, and using a meat thermometer.

Mary Berry's Pistou linguine recipe Serves ... fraîche in a food processor and season with salt and black pepper. Cook the linguine in a large pan of salted boiling water according to the ...

Whipping up a mouthwatering dish might seem like a daunting task, but this recipe by the beloved chef throws that notion out ...

The key to a delicious salmon dish, though, is the fish’s texture, which is why it’s essential to cook it properly. Mary Berry has shared her simple yet effective tip in her book Foolproof ...

When it comes to whether you should cook lasagne covered or uncovered, Mary Berry offers this advice: “Covering the top with foil will keep moisture in, which helps the pasta to cook through and ...

But if you’ve ever faced those tooth-shatteringly hard burnt corners of uncooked pasta sheets in a lasagne before or chewed through gummy layers, you’ll know that some dried sheets require at least a ...

But fear not, TV chef and former Great British Bake Off judge Dame Mary Berry has an easy solution to ensure your salmon fillets stay moist. The secret? Cook more than one fillet at a time.

In her cookbook 'Mary Berry Cooks', she advises ... To begin, make the pasta by boiling it in a pot of salted water. Cook according to the packet instructions, drain the water and then set ...

Mary Berry's beef stew recipe is a comforting food ... In a pan, heat some sunflower oil and add the meat. Cook until it is evenly browned with no traces of pink. Once browned, transfer the ...

Mary Berry's 15-minute creamy pasta dish is a simple yet delicious dish that can be rustled up in no time, making it the ...