I adore you Mary Berry! Your recipes are superb! Thank you throughout the years … Blessings

I am a chef in New Zealand. I have given your cookbooks to young chefs and to my children.Love your 2:15 tasteful classics

Lovely to see alresford station,where my late uncle was once the station master xx

I made the tarte tatin today, using all eating apples, and Aldi ready rolled puff pastry - it was delicious, but quite a lot of work! My top tip is to make double the amount of caramel syrup. Oh and I don't have a round, deep, metal cake tin so I made it in an oblong, glass Pyrex dish. It worked out just fine, and was actually easy to release it when upturning onto a plate after it cooled, and easy to portion being an oblong tarte. We had thick, whipped double cream (some had vanilla ice cream too), and it really was a big hit with everyone. I think Mary's idea of a mix of raw apple slices and cooked apple puree is genius, and works very well.

Mary Berry is a master cook.

I was hoping to find a recipe for the mushroom pasta. I guess I will have to buy her cookbook.

Very nice pasta, love it and the tarte tatin

Love you recipes

Örülök , hogy vagy . elő ő gratula .

You're with Emmanuel you never dreamed that's why you're more of a sweet and better like fruit flies better than Buckingham.

I don’t think the crème fresh was too think look lovely to me, can’t please everyone it seem, thanks for the recipe

Creme fraiche was way too thick and went into a stodgy dry mass when a dded to the mushrooms..Very disappointing.......