Mary Berry salmon

Mary Berry’s salmon and fennel one pot wonder is healthy and so comforting

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200ml (7fl oz) full-fat crème fraîche4 x 125g (4½oz) thin, centre-cut salmon fillets, skinned, each cut in half lengthways to make 8 thin strips100g (4oz) frozen petits pois, defrostedA squeeze of fresh lemon juice2 tbsp chopped parsleySalt and freshly ground black pepper Method Heat the butter in a large, wide-based pan over a low flame … Read more

Mary Berry’s hot-smoked salmon rice and asparagus salad only takes 15 minutes to prepare

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Lemon dressingZest of 1 lemonJuice of 2 lemons180ml (6 1/2 fl oz) olive oil4 tbsp white wine vinegar4 tbsp runny honey2 tbsp Dijon mustard Instructions Begin by cooking the rice in boiling salted water according to the instructions on the packet. Once cooked, drain the rice and rinse it under cold water. Drain again and … Read more