Classic Mary Berry — Season 1

Soothing and much-loved home comfort delights, from the very simple to the extremely decadent. Mary indulges her love of comfort food with homely recipes to warm the heart, including Eggs benedict florentine, fall-off-the-bone slow-cooked lamb shanks and deliciously rich chocolate truffle pots. She invites Swedish fire-chef Niklas Esktedt to share the joys of caveman cooking with her, and finds herself outside by an open fire enjoying his inventive venison meatballs with blackened celeriac and mouthwatering Swedish donuts.

Mary Berry returns to school to celebrate her light, easy and delicious cooking. From a simple version of the classic kedgeree and some delightful breakfast drop scones, to a moreish chicken, avocado and bacon salad and deliciously easy beef burgers. Mary takes her inspiration from a visit to a ground-breaking primary school in South London that has built a secret garden where students are taught how to grow vegetables and look after a brood of chickens. It doesn't stop there as Mary joins two enthusiastic and skilful year 5 pupils in the teaching kitchen to make something deliciously fresh for their school lunch.

Mary embraces the British countryside with fresh and honest bucolic cooking inspired by what is grown on farms and in gardens, from a joyous pasta inspired by a classic French herb sauce to a perfect way to partner asparagus and how to serve up the most scrumptious roasted vegetables. Mary makes her way through vegetable rows and orchards, ending with her own inspired version of tarte tatin. To further explore the green fields she takes a step back in time to journey on one of the Watercress Line's 19th-century steam trains, where she leaves the stove to help fire up the 300-tonne engine.

Mary has always adored entertaining and pulls out some of her finest classics that will leave any guest begging for the next invitation - be it a romantic meal for two or hosting a big meal for friends and family. From her divine dover sole cooked to perfection, a genius way to make beetroot gravadlax and a sticky chicken recipe that will have them knocking down the doors, to an ambitious crispy roast duck and a simple but exquisite raspberry mousse. For a look at the extreme ways one can decorate to entertain, Mary travels to Leeds Castle with acclaimed florist Simon Lycett as he prepares for this year's Festival of Flowers. Bringing Henry VIII's Banquet Hall to life he shows Mary that too much is in fact never enough!

Mary Berry returns to one of her most loved locations - Port Isaac on the Cornwall coast. Along with local chef Nathan Outlaw she explores some of the wonderful classics inspired by the great outdoors - even if the weather is against them! From her take on a delicious bouillabaisse filled with some of the ocean's best offerings, to a freshly caught mackerel barbecued by the sea, and some rich and crispy spatchcock poussin marinated and cooked alongside it. As the home cook and Michelin-starred chef cook alongside each other it is obvious how inspired they both are by the coast and a shared love of simple, fresh, local food cooked well.

Mary unleashes some of her classic favourites that have moved in and out of fashion, but still have a much-loved stronghold. Her take on a classic prawn cocktail, a warming deep rich onion soup and a divine banoffee pie are too enticing not to try out at home.Mary also prepares a leek and onion quiche to add to her ploughman's lunch, and who better to eat it with than traditional farmer Robert Sampson, who insists they do a bit of ploughing with his horse-drawn ploughs before sitting down to enjoy it.