Mary Berry Cauliflower Cheese Pie

Mary Berry Cauliflower Cheese Pie

Mary Berry’s Cauliflower Cheese Pie is a delightful combination of creamy cauliflower cheese and a crispy pastry crust. Here’s a step-by-step guide to preparing this delicious dish:


For the Pastry:

  • 175g (6 oz) plain flour
  • 75g (2.5 oz) butter, cubed
  • 2-3 tablespoons cold water

For the Filling:

  • 1 medium cauliflower, broken into florets
  • 40g (1.5 oz) butter
  • 40g (1.5 oz) plain flour
  • 450ml (¾ pint) milk
  • 100g (3.5 oz) mature cheddar cheese, grated
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 2 large eggs, beaten

For the Topping:

  • 50g (2 oz) mature cheddar cheese, grated


Preparing the Pastry Berry Cauliflower Cheese:

  1. Make the Pastry: Place the flour and butter in a bowl. Using your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
  2. Add Water: Add cold water, one tablespoon at a time, until the dough comes together.
  3. Chill the Pastry: Form the dough into a ball, wrap in cling film, and chill in the fridge for about 30 minutes.

Preparing the Filling:

  1. Cook the Cauliflower: Steam or boil the cauliflower florets for 5-6 minutes until just tender. Drain well.
  2. Make the Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the milk, bringing the mixture to a boil. Cook until thickened.
  3. Add Cheese and Seasoning: Remove from heat and stir in the grated cheese and Dijon mustard. Season with salt and pepper. Allow to cool slightly, then mix in the parsley and beaten eggs.

Assembling the Pie:

  1. Preheat the Oven: Preheat the oven to 200°C (180°C fan)/400°F/Gas 6.
  2. Roll Out the Pastry: Roll out the chilled pastry on a floured surface and use it to line a 20cm (8 inch) fluted flan tin. Trim the edges.
  3. Blind Bake: Line the pastry with baking parchment and fill with baking beans. Blind bake for 15 minutes. Remove the beans and parchment, and bake for another 5 minutes until the pastry is golden.
  4. Add the Filling: Arrange the cooked cauliflower florets in the baked pastry case. Pour the cheese sauce over the top.
  5. Add the Topping: Sprinkle the remaining grated cheese over the filling.


  1. Bake the Pie: Place the pie in the preheated oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.


  1. Cool Slightly: Allow the pie to cool slightly before serving.
  2. Serve: Slice and serve with a side salad or steamed vegetables.

Enjoy your homemade Mary Berry Cauliflower Cheese Pie! Here


1. Can I use store-bought pastry instead of making my own?

  • Yes, you can use store-bought shortcrust pastry to save time. Just ensure it’s rolled out to the correct thickness and fits your flan tin.

2. Can I make the pie in advance?

  • Yes, you can prepare the pie up to the baking stage, cover it, and store it in the refrigerator for up to 24 hours. Bake it when you’re ready to serve.

3. How do I prevent the pastry from becoming soggy?

  • Blind baking the pastry is essential. This involves baking the pastry shell with baking parchment and baking beans to ensure it’s cooked before adding the filling.

4. What can I use instead of Dijon mustard?

  • You can use English mustard for a stronger flavor or leave it out entirely if you prefer.

5. Can I add other vegetables to the filling?

  • Yes, you can add other vegetables such as broccoli, leeks, or spinach. Just make sure they are cooked and drained well to avoid excess moisture.

6. Is it possible to make this pie gluten-free?

  • Yes, you can use gluten-free flour for both the pastry and the cheese sauce. Ensure all other ingredients, such as mustard and cheese, are gluten-free as well.

7. How should I store leftovers?

  • Leftover pie should be cooled completely, then covered and stored in the refrigerator. It will keep for up to 3 days.

8. Can I freeze the pie?

  • Yes, you can freeze the pie either before or after baking. If freezing before baking, assemble the pie and wrap it tightly in plastic wrap and foil. If freezing after baking, let it cool completely before wrapping. Thaw in the refrigerator overnight before reheating.

9. How do I reheat the pie?

  • Reheat slices of the pie in a preheated oven at 180°C (160°C fan)/350°F/Gas 4 for about 20 minutes, or until heated through. Cover with foil if the pastry starts to brown too much.

10. Can I make the cheese sauce in advance?

  • Yes, the cheese sauce can be made a day in advance. Store it in the refrigerator and reheat gently on the stove, stirring continuously before using.

These FAQs should help you troubleshoot and customize your Mary Berry Cauliflower Cheese Pie for the best results. More here , Enjoy your cooking!

Cauliflower Cheese Recipes preparation

Here’s a classic and easy cauliflower cheese recipe, perfect as a comforting side dish or even a main course.


  • 1 large cauliflower, cut into florets
  • 50g (2 oz) butter
  • 50g (2 oz) plain flour
  • 600ml (1 pint) milk
  • 1 tsp Dijon mustard (optional)
  • 150g (5 oz) mature cheddar cheese, grated
  • Salt and pepper, to taste
  • A pinch of nutmeg (optional)
  • 2 tbsp grated Parmesan cheese (optional)
  • Breadcrumbs for topping (optional)


  1. Preheat the Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) for a fan oven, or gas mark 6.
  2. Prepare the Cauliflower:
    • Bring a large pot of salted water to a boil.
    • Add the cauliflower florets and cook for 5-6 minutes until just tender but still firm. You don’t want them to be too soft as they will cook further in the oven.
    • Drain the cauliflower well and set aside.
  3. Make the Cheese Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
    • Gradually add the milk, a little at a time, whisking constantly to avoid lumps. Continue to cook and stir until the sauce is smooth and has thickened.
    • Stir in the Dijon mustard (if using) and add about 100g of the grated cheddar cheese. Stir until the cheese has melted and the sauce is smooth.
    • Season with salt, pepper, and a pinch of nutmeg (if using).
  4. Assemble the Dish:
    • Place the cooked cauliflower florets in an ovenproof dish.
    • Pour the cheese sauce over the cauliflower, ensuring all the florets are well covered.
    • Sprinkle the remaining grated cheddar cheese, Parmesan (if using), and breadcrumbs (if using) over the top for a crispy topping.
  5. Bake:
    • Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbling.
  6. Serve:
    • Allow to cool for a few minutes before serving.

Enjoy your delicious and comforting cauliflower cheese!

Quick And Easy Mince Pies preparation


For the Pastry:

  • 225g (8 oz) plain flour
  • 100g (4 oz) cold butter, diced
  • 25g (1 oz) caster sugar
  • 1 egg yolk
  • 2-3 tbsp cold water

For the Filling:

  • 350g (12 oz) ready-made mincemeat


  • Icing sugar for dusting


  1. Preheat the Oven: Preheat your oven to 200°C (400°F) or 180°C (350°F) for a fan oven, or gas mark 6.
  2. Make the Pastry:
    • Put the flour and butter in a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs.
    • Stir in the caster sugar.
    • Add the egg yolk and mix in enough cold water to bring the dough together. Start with 2 tablespoons and add more if needed.
    • Gather the dough into a ball, wrap in cling film, and chill in the fridge for 10-15 minutes.
  3. Prepare the Mince Pies:
    • Roll out the pastry on a lightly floured surface to about 3mm thick.
    • Using a round cutter (approximately 7.5cm/3in), cut out 12 bases and place them into a 12-hole tart tin.
    • Put a heaped teaspoon of mincemeat into each pastry case.
    • Re-roll the remaining pastry and cut out 12 lids using a smaller cutter (approximately 6cm/2.5in).
    • Place the lids on top of the mincemeat and press the edges together to seal. You can use a little water to help the lids stick if needed.
    • Cut a small slit in the top of each pie to allow steam to escape.
  4. Bake the Mince Pies:
    • Bake in the preheated oven for 20-25 minutes until the pastry is golden brown.
    • Remove from the oven and allow to cool slightly in the tin before transferring to a wire rack to cool completely.
  5. Serve:
    • Dust with icing sugar before serving for a festive touch.

Enjoy your delicious and easy-to-make mince pies and keep visiting here and for more wiki mince pie

Crispy Lemon Chicken Delight A Perfect Weeknight Dinner


Delight your taste buds with the perfect combination of crispy chicken, zesty lemon, and aromatic garlic in this one-pan chicken recipe. The crispy lemon chicken recipe weaves together the classic flavors of lemon and garlic, creating a mouthwatering dish that’s easy to prepare. In this culinary adventure, chicken fillets are coated in crunchy panko breadcrumbs, shallow-fried in garlic butter, and finally enveloped in a silky lemon sauce. Whether you’re looking for a quick weeknight dinner or a special date night treat, this recipe is sure to hit the spot.

Lemon Chicken Delight
Lemon Chicken Delight


For the Chicken:

  • 2 chicken breasts, sliced lengthways into four fillets
  • 60 g plain flour
  • 1 egg
  • 60 g Panko breadcrumbs

For the Lemon Sauce:

  • 40 g butter
  • 1 tbsp. olive oil
  • 2 garlic cloves
  • Juice of 1 lemon
  • 3 tbsp. honey
  • 180 ml white wine
  • 8 g flat-leaf parsley
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper

Step-by-Step Directions

Step 1: Preparing the Chicken

Begin by seasoning the chicken breasts with salt and pepper. In three separate bowls, place the flour, beaten egg, and Panko breadcrumbs. Coat each chicken fillet in the order of flour, egg, and breadcrumbs. Place the coated fillets on a baking tray and set aside.

Step 2: Shallow Frying the Chicken

Heat a frying pan over medium heat and add the butter and olive oil. Once the mixture is warm, add the coated chicken fillets. Cook each side for approximately 4 minutes or until golden on the outside and cooked through. Remove the chicken from the pan and set aside.

Step 3: Creating the Lemon Sauce

In the same pan, add the minced garlic and fry for about 1 minute until fragrant. Then, introduce the lemon juice, white wine, honey, and finely chopped parsley to the pan. Allow the mixture to come to a simmer and cook for an additional 3-4 minutes until it starts to turn glossy.

Step 4: Final Assembly

Season the lemon sauce with salt and pepper according to taste. Reintroduce the cooked chicken fillets to the pan, ensuring they are coated evenly with the luscious lemon sauce. Turn the chicken pieces in the sauce, allowing them to soak up the flavors.

Step 5: Serving the Crispy Lemon Chicken

Plate the crispy lemon chicken, generously spooning the flavorful sauce over the top. Garnish with additional parsley for a fresh and vibrant touch. Serve the dish hot and enjoy the delightful combination of crispy texture and zesty flavors.

Tips for Success

  1. Choosing the Right Chicken

Select high-quality chicken breasts for optimal flavor and tenderness. Slicing them lengthways ensures quicker and more even cooking.

  1. Coating Technique

Take time to coat each chicken fillet thoroughly in the flour, egg, and breadcrumbs. This triple-layer coating creates the perfect crispy texture.

  1. Temperature Control

Maintain a medium heat when frying the chicken to achieve a golden exterior without overcooking the meat.

  1. Balancing Flavors

Adjust the quantities of honey, lemon juice, and wine to achieve the perfect balance of sweet, tangy, and savory flavors in the sauce.


Elevate your culinary skills with this crispy lemon chicken recipe that brings together simplicity and sophistication on your plate. Whether it’s a busy weeknight or a special occasion, this dish is a delightful treat that captures the essence of classic flavors in every bite. Impress your family, friends, or a special someone with this easy-to-follow recipe that turns a simple chicken dinner into a memorable dining experience.

Exploring the Delight of Spaghetti Alle Vongole A Culinary Journey


Embarking on a culinary adventure often involves deciding on a favorite Italian spaghetti dish, a task easier said than done. However, nestled among the array of delectable options, Spaghetti Alle Vongole effortlessly claims a spot in our top five. If you’re unfamiliar with this dish and curious about its preparation, allow us to guide you through the intriguing world of Spaghetti Alle Vongole.

Unveiling the Origins

Originating from the vibrant city of Naples, Spaghetti Alle Vongole captivates taste buds by showcasing the marriage of clams with garlic, parsley, white wine, and cherry tomatoes. The magic unfolds as spaghetti enters the scene, soaking up the flavors and luxuriously dressing itself in a garlicky, herby oil. While the name might sound fancy, the preparation proves otherwise—it’s a dish that effortlessly bridges the gap between sophistication and simplicity.

The Perfect Midweek Meal or Date Night Delight

One of the remarkable features of Spaghetti Alle Vongole is its versatility. Whether you’re in need of a quick midweek dinner that can be whipped up in under 20 minutes or a delightful dish to impress your partner on a special date night, this recipe has you covered. The ease of preparation coupled with the elegant flavors makes it a go-to choice for various occasions.

Ingredients That Create the Symphony

To embark on this culinary journey, gather the following ingredients:

  • 600 g clams, washed
  • 4 tbsp. olive oil
  • 3 garlic cloves, crushed
  • 15 g flat-leaf parsley, stems removed and leaves finely chopped
  • 200 g spaghetti
  • 100 ml white wine
  • 100 g cherry tomatoes
  • 1/2 tsp. chili flakes

Each ingredient plays a crucial role in crafting the symphony of flavors that defines Spaghetti Alle Vongole.

Step-by-Step Culinary Choreography

Step 1: Aromatic Prelude Begin by heating 2 tbsp. of olive oil in a large saucepan over medium heat. Infuse the kitchen with the delightful aroma of garlic and parsley stems, stirring for about a minute until the garlic sizzles.

Step 2: Clam Symphony Introduce the clams and white wine to the pan, ensuring a thorough stir. Cover the pan with a lid and let it cook for 4-5 minutes, allowing the clams to fully open and cook.

Step 3: Liquid Elegance Position a colander over a large bowl, ready to collect the liquid gold from the pan. Gently pour the contents into the colander, ensuring the retention of the flavorful liquid for later use.

Step 4: Artful Extraction Once the clam shells are touchably cool, delicately remove the meat, reserving approximately 10 shells for decorative purposes. Set the clam meat aside for the grand finale.

Step 5: Spaghetti Ballet While the clam symphony unfolds, cook the spaghetti in well-salted water, following the instructions on the packet.

Step 6: Harmonizing the Ingredients As the spaghetti approaches perfection, return the clam pan to medium heat. Add the remaining olive oil, along with garlic, chili, parsley leaves, and cherry tomatoes. Stir the medley for 1-2 minutes until the tomatoes begin to cook.

Step 7: Culmination of Flavors Pour 4 tbsp. of the reserved clam liquid into the pan, reintroduce the clam meat, and stir for a minute until the clams are reheated. With the spaghetti cooked to perfection, use tongs to transfer it to the clam pan. Stir until the strands are beautifully coated, ready to be served.

A Note of Caution: Discarding Unopened Clams

As a final note of caution, it’s essential to discard any clams that don’t open during the cooking process, as they may pose a risk of illness.


In conclusion, Spaghetti Alle Vongole transcends the boundaries of an ordinary pasta dish, offering a culinary experience that combines simplicity with sophistication. Whether you choose to indulge in it as a quick midweek dinner or present it as a show-stopping date night dish, the flavors of Spaghetti Alle Vongole are sure to leave a lasting impression on your palate. So, gather the ingredients, follow the steps, and savor the magic of this Neapolitan masterpiece in the comfort of your own kitchen.