From changes in eating habits to one-pot recipes, the renowned British chef recounts six decades of home cooking. In her new book, Mary All in One, she focuses on accessible dishes, organization, and less hassle.
When Mary Berry first started cooking, avocados weren’t yet part of the average British grocery shopping list. Today, at 91, the famous author and TV host even puts them in her Caesar salad, as she recently revealed to The Independent while discussing contemporary culinary trends. In between, there have been sixty years of marriage, over eighty cookbooks, and a profound transformation in the way people eat and cook in the United Kingdom. In an interview with the renowned British network, Berry reflects on the changes in home cooking through her new book, Mary All in One, a collection of 120 recipes prepared in a single pot, pan, or baking dish. The goal is to reduce the time spent washing dishes without sacrificing well-prepared meals, from weeknight dinners to desserts to share.
“When I got married in 1966, men or partners rarely cooked. Now everyone enjoys cooking,” she says. Married for sixty years to Paul Hunnings, an antique dealer, Berry has also witnessed a change in her own eating habits: today, she and her husband eat less meat, prefer smaller portions, and often serve vegetables and salads. Without giving up heartier dishes, such as a savory cauliflower pie with cheese sauce, leeks, and peas.
Everyday cooking doesn’t have to be complicated
The principle behind the new book is simple: a good recipe doesn’t necessarily require a long list of ingredients or leave the kitchen in disarray. Among the suggestions are fish and meat patties, salmon with fennel, stir-fries, chicken with noodles, and a tartiflette enriched with chicken, potatoes, mushrooms, and Reblochon. There’s no shortage of desserts, from chocolate brownies to rhubarb treats. The advantage of one-pan dishes, Berry explains, is that they allow you to better manage your time and reduce the amount of dishes to wash. This doesn’t mean, however, putting everything in the oven at the same time: ingredients should be added based on their required cooking times. Even a roast can become a one-dish meal, as long as the vegetables are added at the right time. His first recommendation for those who don’t cook often is to avoid starting with overly elaborate recipes. Organization is just as important as choosing the right dish. Berry suggests reading the entire recipe before starting, preparing the ingredients, and keeping everything you need within reach. This approach minimizes unexpected issues and makes it easier to tackle even a new recipe.
Versatile Ingredients and a Waste-Free Pantry
Another point the British chef emphasizes is managing grocery shopping. It’s best to avoid ingredients that will sit unused in the pantry after you’ve used only a small amount. Spices also require attention: Berry recommends storing them in a dark place, because light can affect their color and quality. Paprika, for example, loses its bright red color over time if left exposed. The chef also encourages making more room for vegetables that aren’t commonly used in everyday cooking. Fennel, for example, can remain tough if roasted directly; it’s better to blanch it for about five minutes before putting it in the oven. Among her suggestions is roasted beet, while fennel and celeriac can be a good value if purchased at farmers’ markets.
Mary Berry’s approach to cooking is thus based on a series of practical tips: knowing your ingredients, not unnecessarily complicating recipes, and organizing your work before turning on the stove. This philosophy has evolved over decades of work, from her television debut in the early 1970s to the success of *The Great British Bake Off*, where she has served as a judge since 2010. Rather than chasing elaborate techniques, Berry continues to focus on what makes a recipe truly worthwhile: the pleasure of eating well, without turning dinner preparation into yet another source of stress.
