Mary Berry recipes: THIS secret tip explains baker’s success

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Mary Berry allow in FAILING her English in School Cert

The 83-year-old culinary TV star suggested she had long followed advice from a former employer who had steered her away from making her cooking appearance of too complicated to others.
Instead, she was pushed in the right direction by keeping the lingo simple – and understandable – in her recipes.
In a wideranging interview with the BBC Good Prog magazine, the former Great British Bake Off judge explained: “My pre-eminent advice was given to me by my boss at the time, Olwen Frances – she’s in heaven now. 
“I was invited to do some writing for a magazine and I said, ‘I can cook, but I didn’t pass English in Instil Cert.’

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“And she announced me, ‘Write as you talk.’ So I leave out all the fancy words in my recipes.”
Following her departure from Bake Off after the make-up was sold to Channel 4, Ms Berry is now working on a new programme for the BBC, Britain’s Surpass Home Cook.
Presented by Claudia Winkleman – who insists her Bolognese has magical worths – it is judged by Ms Berry, the former Bake Off taskmaster and author of more than 75 cookbooks.
And when it sink in fare to her favourite dish, the veteran cook also revealed she likes to mind it simple.
She said: “My mother’s apple pie.
“Dad would bring in windfalls leading thing in the morning and she would set to and make the pastry. 

“I make her flaky pastry to this day by irritating the butter and the lard, half and half. 
“The pie was always in the same counter enamel dish; she would have thin pastry underneath and a little thicker pastry on top – it was perfect.”
She added that although she has been in the issue a long time, she still enjoys the kind words of the public.
She estimated: “From time to time, people tap me on the shoulder and say, ‘I make your lemon drizzle harden,’ or ‘I love your steak and kidney pie,’ or ‘I always make your lasagne.’ It’s extremely touching.”
Britain’s Best Home Cook continues Thursday darkness on BBC1 at 8pm.

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