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Mary Berry’s Ultimate Christmas

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Mary Berry

Emily Hudd

Kelly Sparks

Alice Binks

Katy Fryer

Rumpus Media

Factual: Food & Drink

BBC One - Mary Berry’s Ultimate Christmas

Mary Berry shares her ultimate Christmas feast with all the trimmings.

Mary Berry shares her ultimate Christmas feast, including all the trimmings, with friends Angela Hartnett, Monica Galetti and Rylan Clark.

Much-loved home cook Dame Mary Berry is joined by some famous friends for her ultimate Christmas feast, packed with tips to plan and get ahead for the big day. Planning is Mary’s top tip for a successful and enjoyable day, and here she shares her definitive recipes, perfected over 50 years. 

Her festive feast begins with a deliciously simple stilton and sage mini scone canape, followed by her traditional Christmas feast, including her lemon and herb roast turkey with all the trimmings. Her crispy roast potatoes, honey glazed carrots and parsnips, ruby red cabbage and apricot and chestnut stuffing are all complemented by turkey gravy. To complete the meal, Mary is joined by Rylan Clark. They visit a pick-your-own vegetable farm and cook up brussels sprouts with peas and cashews to try to convert some brussels-hating kids.

Mary is also joined by some chef friends who share festive recipes from their own heritage. She visits Angela Hartnett at home, where she cooks rich pumpkin ricotta tortelli, a seasonal tradition for her Italian family. Monica Galetti welcomes Mary to her restaurant kitchen, where she prepares a twist on Samoan palusami with smoked haddock, cavolo nero and sourdough, which she’ll be serving to her family on Christmas Day. 

To create the perfect table setting, Mary shows how to create a sustainable and cost-conscious centrepiece from foraged greenery before Rylan joins her at home to share a festive cocktail with fizz and cranberries.

To complete the festive feast are two sumptuous desserts. Mary’s traditional British Christmas pudding recipe goes back to medieval times – a rich mix of dried fruit and nuts that is steamed for eight hours before being served alongside a boozy cream. Alongside this is a festive trifle with layers of custard, cream, sponge and pear, topped with spun sugar.

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