25+ Delicious New Year’s Mary Berry Recipes for Perfect Celebration

As the New Year approaches, it’s the perfect time to reflect on the past year and celebrate with friends and family.

One of the best ways to welcome a fresh start is through the joy of cooking and sharing delicious meals.

Mary Berry, the beloved British chef and baking expert, offers a treasure trove of recipes that are perfect for festive occasions, making them ideal for your New Year’s celebrations.

From elegant appetizers to indulgent desserts, Mary Berry’s recipes are sure to impress your guests and make your New Year’s gathering unforgettable.

In this blog article, we’ll explore over 25 delightful recipes that capture the essence of the holiday season, ensuring that you start the New Year off on the right foot with flavor, warmth, and joy.

25+ Delicious New Year’s Mary Berry Recipes for Perfect Celebration

Incorporating Mary Berry’s recipes into your New Year’s festivities is a wonderful way to create memorable meals that bring loved ones together.

Her focus on quality ingredients and classic techniques ensures that each dish is not only delicious but also a reflection of the care and effort you put into your celebrations.

Whether you’re hosting an extravagant dinner party or an intimate gathering, these 25+ recipes will help you craft a menu that excites the palate and warms the heart.

So gather your friends and family, prepare to create some culinary magic, and ring in the New Year with the taste of Mary Berry’s timeless creations!

Mary Berry’s Classic Beef Wellington

This impressive dish features tender beef fillet coated with a rich mushroom duxelles and wrapped in golden, flaky pastry. It’s perfect for a festive gathering and serves as a stunning centerpiece for your New Year’s feast. The combination of flavors and textures makes it a memorable dish that will wow your guests.

Ingredients:

• 1.5 kg beef fillet, trimmed
• Salt and black pepper
• 2 tbsp olive oil
• 500 g mushrooms, finely chopped
• 2 cloves garlic, minced
• 100 g pâté (such as foie gras or chicken liver)
• 8 slices of prosciutto
• 500 g puff pastry
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat the oven to 200°C (180°C fan) or 400°F.
2. Season the beef fillet with salt and pepper. Heat the olive oil in a large pan and sear the beef on all sides until browned. Remove from the pan and let cool.
3. In the same pan, add the chopped mushrooms and garlic. Cook until the mixture is dry and golden. Allow it to cool before mixing in the pâté.
4. Lay the prosciutto on a sheet of cling film, slightly overlapping. Spread the mushroom mixture over the prosciutto, then place the beef on top. Using the cling film, roll tightly into a log. Chill for 30 minutes.
5. Roll out the puff pastry into a rectangle. Unwrap the beef log and place it in the center of the pastry. Wrap the pastry around the beef, sealing the edges.
6. Brush the pastry with beaten egg and place it on a baking tray. Bake for 25-30 minutes or until golden brown. Let it rest for 10 minutes before slicing.

This Beef Wellington is sure to impress your guests and create a sense of celebration at your New Year’s dinner. The juicy beef paired with the savory mushroom and crispy pastry delivers a luxurious dining experience that is as delicious as it is stunning.

Mary Berry’s Lemon Drizzle Cake

This light and zesty cake is a classic British treat that brightens any table. Its moist crumb and tangy lemon glaze make it a refreshing option for your New Year’s dessert spread. The cake is simple to prepare and offers a delightful contrast to richer dishes, providing a burst of citrus flavor to cleanse the palate.

Ingredients:

• 225 g unsalted butter, softened
• 225 g caster sugar
• 4 large eggs
• Zest of 2 lemons
• 225 g self-raising flour
• 75 ml milk
• Juice of 2 lemons
• 100 g icing sugar (for the glaze)

Instructions:

1. Preheat the oven to 180°C (160°C fan) or 350°F. Grease and line a loaf tin with baking parchment.
2. In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
3. Stir in the lemon zest, remaining flour, and milk until just combined. Pour the mixture into the prepared loaf tin.
4. Bake for 45-50 minutes or until a skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack.
5. For the glaze, mix the lemon juice and icing sugar until smooth. Drizzle over the cooled cake.

This Lemon Drizzle Cake adds a delightful touch to your New Year celebrations. Its light and tangy flavor complements the heavier dishes typically served during this festive season, making it a perfect finish to your meal. It’s a cake that brings joy and brightness, symbolizing the freshness of a new year.

Mary Berry’s Raspberry and Almond Tart

This elegant tart features a crisp almond pastry base filled with frangipane and topped with fresh raspberries. It’s not only visually stunning but also incredibly delicious, making it an ideal dessert for your New Year’s gathering. The combination of almond and raspberry flavors creates a harmonious balance that is both indulgent and refreshing.

Ingredients:

• 250 g plain flour
• 125 g unsalted butter, chilled and cubed
• 70 g icing sugar
• 1 large egg
• 100 g ground almonds
• 100 g caster sugar
• 2 large eggs
• 1 tsp almond extract
• 200 g fresh raspberries

Instructions:

1. Preheat the oven to 190°C (170°C fan) or 375°F. Grease a tart tin with removable base.
2. To make the pastry, rub the butter into the flour until it resembles breadcrumbs. Stir in the icing sugar and add the egg. Mix until a dough forms. Chill for 30 minutes.
3. Roll out the pastry and line the tart tin. Prick the base with a fork and line with baking paper. Fill with baking beans and blind bake for 15 minutes. Remove the paper and beans, then bake for an additional 10 minutes until golden.
4. For the frangipane filling, beat the ground almonds, caster sugar, eggs, and almond extract until smooth. Pour into the tart shell.
5. Scatter the raspberries on top of the filling and bake for 25-30 minutes or until set and golden.

This Raspberry and Almond Tart is a stunning addition to your New Year’s table, offering a perfect blend of sweetness and tartness. Its beautiful presentation and delightful flavors make it a dessert to remember, capturing the essence of celebration and joy that the New Year brings.

Here are three more delectable New Year’s recipes inspired by Mary Berry, perfect for celebrating in style.

Mary Berry’s Prawn and Avocado Salad

This refreshing salad combines juicy prawns, creamy avocado, and a zesty lime dressing, making it a light yet flavorful dish to kick off your New Year’s feast. It’s easy to prepare and can be served as an elegant starter or a light main course. The bright colors and vibrant flavors are sure to impress your guests and set a festive tone for the evening.

Ingredients:

• 400 g cooked prawns, peeled and deveined
• 2 ripe avocados, diced
• 1 cucumber, diced
• 200 g cherry tomatoes, halved
• Juice of 2 limes
• 3 tbsp olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large bowl, combine the prawns, diced avocados, cucumber, and cherry tomatoes.
2. In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the salad and gently toss to combine.
3. Serve immediately, garnished with fresh cilantro.

This Prawn and Avocado Salad is a delightful way to start your New Year’s celebration. The combination of fresh ingredients and zesty dressing creates a dish that feels light and invigorating, making it a perfect appetizer or main course for your festive gathering. Its vibrant presentation adds an elegant touch to your table, ensuring your guests are treated to both flavor and style.

Mary Berry’s Chocolate Orange Tart

Indulge in the rich, decadent flavors of this chocolate orange tart, featuring a buttery pastry crust filled with smooth chocolate ganache and a hint of orange zest. This dessert is perfect for satisfying your sweet tooth as you welcome the new year. The combination of chocolate and orange is a classic pairing that adds a touch of luxury to your dessert table.

Ingredients:

• For the pastry:
  • 200 g digestive biscuits, crushed
  • 100 g unsalted butter, melted
• For the filling:
  • 200 g dark chocolate, chopped
  • 200 ml double cream
  • Zest of 1 orange
  • 2 tbsp orange juice
• For garnish:
  • Orange segments
  • Cocoa powder or chocolate shavings

Instructions:

1. To make the pastry, combine the crushed digestive biscuits and melted butter in a bowl. Press the mixture into the base and sides of a tart tin. Chill in the fridge for 30 minutes.
2. For the filling, heat the double cream in a saucepan until just boiling. Remove from heat and add the chopped dark chocolate, stirring until melted and smooth. Stir in the orange zest and juice.
3. Pour the chocolate filling into the chilled tart shell and smooth the top. Refrigerate for at least 2 hours until set.
4. Before serving, garnish with orange segments and dust with cocoa powder or chocolate shavings.

This Chocolate Orange Tart is a show-stopping dessert that is sure to impress your guests. Its rich and creamy filling, combined with the zesty orange notes, creates a delightful balance of flavors. As you slice into this decadent tart, it will undoubtedly become a highlight of your New Year’s celebration, bringing joy and indulgence to the table.

Mary Berry’s Classic Sticky Toffee Pudding

This warm, comforting dessert is a British classic, featuring a rich sponge cake made with dates and served with a luscious toffee sauce. It’s perfect for New Year’s as it offers a cozy and satisfying end to your festive meal. The combination of warm pudding and creamy vanilla ice cream creates a delightful contrast that your guests will love.

Ingredients:

• 250 g pitted dates, chopped
• 300 ml boiling water
• 1 tsp baking soda
• 100 g unsalted butter, softened
• 175 g brown sugar
• 2 large eggs
• 200 g self-raising flour
• For the toffee sauce:
  • 200 g brown sugar
  • 100 g unsalted butter
  • 200 ml double cream

Instructions:

1. Preheat the oven to 180°C (160°C fan) or 350°F. Grease a baking dish.
2. In a bowl, combine the chopped dates and boiling water, then add the baking soda. Let it cool for a few minutes.
3. In another bowl, cream the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then fold in the flour.
4. Add the date mixture to the batter and mix until well combined. Pour the mixture into the prepared baking dish and bake for 30-35 minutes until a skewer inserted comes out clean.
5. To make the toffee sauce, combine the brown sugar, butter, and double cream in a saucepan over low heat. Stir until the sugar dissolves and the sauce thickens.
6. Serve the warm pudding drizzled with toffee sauce and a scoop of vanilla ice cream.

This Classic Sticky Toffee Pudding is the ultimate comfort dessert for your New Year’s celebration. Its warm, moist sponge and rich toffee sauce create a decadent experience that will leave everyone satisfied. As you enjoy this comforting treat, it will surely become a cherished part of your New Year’s traditions, bringing warmth and happiness to the table.

Here are three more delightful New Year’s recipes inspired by Mary Berry, perfect for your celebratory feast.

Mary Berry’s Beef Wellington

Beef Wellington is a true showstopper that combines tender beef fillet, mushroom duxelles, and flaky pastry into a stunning centerpiece dish. This recipe brings a touch of elegance to your New Year’s table and is sure to impress your guests with its rich flavors and beautiful presentation. While it requires some effort, the results are well worth it for a special occasion.

Ingredients:

• 1.2 kg beef fillet, trimmed
• 500 g mushrooms, finely chopped
• 4 slices of prosciutto
• 1 tbsp Dijon mustard
• 500 g puff pastry
• 1 egg, beaten (for egg wash)
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat your oven to 200°C (180°C fan) or 400°F. Season the beef fillet with salt and pepper, then heat olive oil in a pan over high heat. Sear the beef on all sides until browned. Remove from the heat and let it cool. Brush with Dijon mustard.
2. In the same pan, add the chopped mushrooms and cook until the moisture has evaporated, leaving a dry mixture. Allow to cool.
3. Lay out the prosciutto slices on a sheet of cling film, overlapping them slightly. Spread the mushroom mixture on top, then place the beef in the center. Using the cling film, roll tightly and chill in the fridge for 30 minutes.
4. Roll out the puff pastry on a floured surface and wrap it around the beef, sealing the edges. Brush with beaten egg.
5. Bake for 25-30 minutes until the pastry is golden brown. Let it rest for 10 minutes before slicing.

Beef Wellington is a classic dish that signifies celebration and indulgence, making it a fantastic choice for ringing in the New Year. The combination of tender beef, savory mushrooms, and flaky pastry creates a remarkable flavor profile that your guests will remember long after the celebrations are over. Serve it with a side of roasted vegetables and a glass of red wine for a truly unforgettable meal.

Mary Berry’s Lemon Drizzle Cake

This Lemon Drizzle Cake is a bright and zesty treat that balances sweetness with a refreshing tang. Its moist sponge cake is infused with lemon juice and zest, topped with a sugary glaze that hardens into a delightful crust. This cake is perfect for a light dessert or an afternoon tea, adding a burst of flavor to your New Year’s spread.

Ingredients:

• 225 g unsalted butter, softened
• 225 g caster sugar
• Zest of 2 lemons
• 4 large eggs
• 225 g self-raising flour
• 2 tbsp milk
• For the drizzle:
  • Juice of 2 lemons
  • 85 g caster sugar

Instructions:

1. Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a loaf tin.
2. In a bowl, cream together the butter and sugar until light and fluffy. Add the lemon zest and beat in the eggs, one at a time. Fold in the flour and milk until combined.
3. Pour the mixture into the prepared tin and bake for 45-50 minutes until a skewer inserted into the center comes out clean.
4. While the cake is baking, prepare the drizzle by mixing the lemon juice and sugar in a small bowl.
5. Once the cake is out of the oven, prick holes in the top and pour the drizzle over while it’s still warm. Let the cake cool in the tin.

Mary Berry’s Lemon Drizzle Cake brings a cheerful brightness to your New Year’s celebrations. Its moist texture and zesty flavor make it a delightful treat that pairs wonderfully with tea or coffee. As you savor each bite, the refreshing lemon taste serves as a reminder of new beginnings and the joy of the season, making it a perfect addition to your festive gathering.

Mary Berry’s Winter Vegetable Soup

Warm up your New Year’s gathering with this hearty and comforting winter vegetable soup. Packed with seasonal vegetables and infused with aromatic herbs, this soup is not only delicious but also nourishing. It’s perfect as a starter or a light meal, making it a great option for your festive menu.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 2 potatoes, diced
• 1 zucchini, diced
• 1 liter vegetable stock
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for about 5 minutes until softened.
2. Add the potatoes and zucchini, then pour in the vegetable stock. Stir in the dried thyme and season with salt and pepper.
3. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the vegetables are tender.
4. For a smooth texture, blend the soup using a hand blender until desired consistency is reached. Serve hot, garnished with fresh parsley.

This Winter Vegetable Soup is a cozy addition to your New Year’s meal, offering warmth and comfort during the cold winter months. Its rich flavors and wholesome ingredients provide a perfect balance to the more indulgent dishes often served during the holidays. Enjoying this soup together can foster a sense of togetherness as you welcome the New Year, making it a cherished tradition for years to come.

Here are three more delectable New Year’s recipes inspired by Mary Berry, perfect for celebrating the occasion.

Mary Berry’s Chocolate Fondant

Chocolate fondant, also known as molten chocolate cake, is a decadent dessert that is sure to impress your guests with its rich, gooey center. This recipe is simple yet elegant, making it a delightful way to end your New Year’s meal on a sweet note. With its warm, melting chocolate filling and a dusting of icing sugar, it’s a treat that embodies indulgence and celebration.

Ingredients:

• 100 g dark chocolate (70% cocoa), chopped
• 100 g unsalted butter
• 2 large eggs
• 2 large egg yolks
• 100 g caster sugar
• 50 g plain flour
• A pinch of salt
• Icing sugar, for dusting

Instructions:

1. Preheat your oven to 200°C (180°C fan) or 400°F. Grease four ramekins and dust with cocoa powder to prevent sticking.
2. In a heatproof bowl, melt the chopped chocolate and butter together over simmering water, stirring until smooth. Allow it to cool slightly.
3. In another bowl, whisk together the eggs, egg yolks, and caster sugar until pale and fluffy. Gradually fold in the chocolate mixture.
4. Sift in the flour and salt, and gently fold until just combined. Divide the mixture evenly among the prepared ramekins.
5. Bake for 10-12 minutes, until the edges are set but the center remains soft. Let them cool for 1 minute, then carefully turn them out onto plates.

Mary Berry’s Chocolate Fondant is a show-stopping dessert that brings a sense of indulgence to your New Year’s celebrations. The warm, gooey center oozes out as you cut into it, creating a moment of pure bliss. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of luxury, and watch as your guests savor each decadent bite, leaving a lasting impression as you welcome the new year.

Mary Berry’s Prawn and Avocado Cocktail

This classic prawn and avocado cocktail is a refreshing and elegant starter that will set the tone for your New Year’s feast. The combination of succulent prawns, creamy avocado, and a tangy sauce creates a delightful dish that is both light and satisfying. It’s perfect for impressing guests while also being simple enough to prepare ahead of time.

Ingredients:

• 200 g cooked prawns, peeled and deveined
• 1 ripe avocado, diced
• 100 g cherry tomatoes, halved
• 2 tbsp mayonnaise
• 1 tbsp ketchup
• 1 tsp Worcestershire sauce
• Juice of half a lemon
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a bowl, combine the prawns, diced avocado, and cherry tomatoes.
2. In another bowl, mix the mayonnaise, ketchup, Worcestershire sauce, lemon juice, and season with salt and pepper to taste. Adjust the seasoning according to your preference.
3. Pour the sauce over the prawn mixture and gently toss until well combined.
4. Serve in individual glasses or bowls, garnished with fresh dill or parsley.

Mary Berry’s Prawn and Avocado Cocktail is not only visually appealing but also a light and refreshing way to start your New Year’s celebration. The creamy avocado paired with the zingy sauce perfectly complements the sweetness of the prawns. This dish is a wonderful reminder that festive meals don’t always have to be heavy. It brings a touch of sophistication to your gathering, making it an excellent choice for your festive menu.

Mary Berry’s Festive Mince Pies

No New Year’s celebration is complete without a batch of festive mince pies. These sweet pastries filled with spiced mincemeat and topped with a flaky pastry lid are a traditional favorite during the holiday season. Mary Berry’s recipe ensures you have a perfectly balanced sweetness and a buttery crust, making them a delightful treat that everyone will love.

Ingredients:

• 250 g unsalted butter, chilled and cubed
• 350 g plain flour
• 100 g icing sugar
• 1 large egg, beaten
• 400 g mincemeat (store-bought or homemade)
• Milk, for brushing
• Icing sugar, for dusting

Instructions:

1. In a mixing bowl, rub the chilled butter into the flour until the mixture resembles breadcrumbs. Stir in the icing sugar.
2. Add the beaten egg and mix until a dough forms. Wrap in cling film and chill in the fridge for at least 30 minutes.
3. Preheat your oven to 200°C (180°C fan) or 400°F. Roll out the pastry on a floured surface and cut out circles to fit into your tartlet tins.
4. Fill each pastry case with mincemeat, then cut out smaller circles for the lids. Place them on top and seal the edges. Brush with milk to give a golden finish.
5. Bake for 20-25 minutes until golden brown. Let them cool slightly before dusting with icing sugar.

Mary Berry’s Festive Mince Pies encapsulate the warmth and joy of the holiday season. The rich, spiced mincemeat contrasts beautifully with the buttery, flaky pastry, creating a comforting treat perfect for sharing with family and friends. These pies are ideal for enjoying with a cup of tea or coffee, adding a cozy touch to your New Year’s celebrations. As you savor these delicious bites, they serve as a sweet reminder of the festive season, making every gathering more memorable.

Here are three additional delightful New Year’s recipes inspired by Mary Berry, perfect for your festive celebrations.

Mary Berry’s Chicken and Mushroom Pie

This comforting chicken and mushroom pie is a classic dish that warms the heart and satisfies the soul. The flaky pastry encases a creamy filling of tender chicken and earthy mushrooms, making it an excellent centerpiece for your New Year’s feast. It’s hearty enough to keep your guests satisfied while being elegant enough for a celebratory meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 300 g chicken breast, diced
• 200 g mushrooms, sliced
• 300 ml chicken stock
• 150 ml double cream
• 2 tablespoons chopped fresh parsley
• Salt and pepper, to taste
• 1 sheet of ready-made puff pastry
• 1 egg, beaten (for glazing)

Instructions:

1. Heat the olive oil in a large frying pan over medium heat. Add the chopped onion and sauté until soft and translucent.
2. Add the diced chicken and mushrooms to the pan and cook until the chicken is browned and the mushrooms are tender.
3. Pour in the chicken stock and bring to a simmer. Allow it to cook for 10 minutes, then stir in the double cream and chopped parsley. Season with salt and pepper to taste. Let the mixture cool.
4. Preheat your oven to 200°C (180°C fan) or 400°F. Transfer the chicken filling into a pie dish.
5. Roll out the puff pastry and cover the pie dish. Trim any excess pastry and crimp the edges. Cut a few slits in the top for steam to escape, and brush with beaten egg.
6. Bake for 25-30 minutes, until golden brown and puffed.

Mary Berry’s Chicken and Mushroom Pie is a show-stopping dish that encapsulates the essence of comfort food. The rich, creamy filling combined with the flaky pastry creates a perfect balance of textures. It’s an ideal dish to serve on New Year’s Eve, allowing you to enjoy the cozy warmth of home-cooked goodness with friends and family. Each slice offers a hearty serving of satisfaction that will leave everyone feeling content and ready to celebrate the New Year ahead.

Mary Berry’s Sticky Toffee Pudding

This classic British dessert is the epitome of indulgence, with its moist sponge drenched in a rich toffee sauce. Mary Berry’s Sticky Toffee Pudding is a delightful way to round off your New Year’s meal, providing warmth and sweetness that is simply irresistible. The combination of the soft pudding and the gooey sauce creates a heavenly dessert that is perfect for sharing.

Ingredients:

• 200 g dates, pitted and chopped
• 300 ml boiling water
• 1 teaspoon baking soda
• 100 g unsalted butter, softened
• 150 g brown sugar
• 2 large eggs
• 200 g self-raising flour
• 1 teaspoon vanilla extract
• 150 ml double cream (for the sauce)
• 100 g brown sugar (for the sauce)
• 100 g unsalted butter (for the sauce)

Instructions:

1. Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a baking dish.
2. In a bowl, combine the chopped dates and boiling water. Add baking soda and let it sit for 10 minutes until the dates soften.
3. In a separate bowl, cream together the softened butter and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Fold in the flour, then add the date mixture and stir until just combined.
5. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer inserted comes out clean.
6. For the sauce, melt the butter and brown sugar in a saucepan, then stir in the double cream and simmer for a few minutes until thickened.
7. Serve warm with a generous drizzle of toffee sauce.

Mary Berry’s Sticky Toffee Pudding is the ultimate comfort dessert, perfect for New Year’s celebrations. Its rich flavors and moist texture are complemented by the decadent toffee sauce, making each bite a taste of heaven. This dessert not only satisfies your sweet tooth but also creates a warm and inviting atmosphere, encouraging guests to linger over their plates and enjoy the moments spent together. It’s a fantastic way to toast to the new year with a sense of joy and indulgence.

Mary Berry’s Beef Wellington

Beef Wellington is a classic show-stopper that takes center stage at any celebration. This dish features a succulent beef fillet coated in pâté and wrapped in golden puff pastry, creating an impressive presentation and a delightful eating experience. Mary Berry’s recipe ensures a perfectly cooked beef and a flaky pastry, making it a fantastic dish for your New Year’s dinner.

Ingredients:

• 1 kg beef fillet, trimmed
• 1 tablespoon olive oil
• 250 g mushrooms, finely chopped
• 2 cloves garlic, minced
• 100 g pâté (such as pâté de foie)
• 8 slices of prosciutto
• 1 sheet of ready-made puff pastry
• 1 egg, beaten (for glazing)
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 200°C (180°C fan) or 400°F. Season the beef fillet with salt and pepper.
2. In a hot frying pan, sear the beef in olive oil for 2-3 minutes on all sides until browned. Remove from the heat and let it cool.
3. In the same pan, add the chopped mushrooms and garlic, cooking until the mixture is dry. Allow it to cool.
4. On a large piece of cling film, lay out the prosciutto slices in a slightly overlapping layer. Spread the pâté over the prosciutto, followed by the mushroom mixture.
5. Place the cooled beef fillet in the center and roll it up tightly in the cling film. Chill in the refrigerator for 30 minutes.
6. Roll out the puff pastry and wrap it around the beef, sealing the edges. Brush with beaten egg for a golden finish.
7. Bake for 25-30 minutes until the pastry is golden brown and the beef is cooked to your liking.

Mary Berry’s Beef Wellington is not only a feast for the eyes but also a highlight of any festive table. The flavors of the tender beef, earthy mushrooms, and savory prosciutto blend beautifully, while the crisp pastry adds a delightful crunch. This elegant dish is perfect for ringing in the New Year, creating a memorable dining experience that your guests will rave about long after the celebration is over. Serve with roasted vegetables or a rich gravy for a complete festive meal that truly encapsulates the spirit of the occasion.

Note: More recipes are coming soon!