Mary Berry's Love to Cook

Believing that the most satisfying dishes use ingredients people have grown themselves, Mary makes some mouthwatering meals with vegetables and herbs from her garden. Out of the kitchen, Mary visits Taira, who spent almost 20 years growing things on a fourth-floor balcony. Mary then travels to Wales's beautiful Rhondda Valley, to meet community garden legend Terry Walton.

One of the greatest pleasures of food is that there are always new ideas and ingredients to discover. In this episode, Mary samples vegan scrambled eggs and pulled pork, then takes her first ever taste of Nigerian cuisine at Brixton Market, followed by a new dessert for her: mochi. Inspired by these new flavors, Mary concocts four standout dishes that give new life to some of her old standards.

"The more the merrier" is a motto Mary Berry lives by, as do the team from Homebaked Bakery, who feed the hordes attending Liverpool FC soccer games. On a smaller scale is Andrew, who can smoke more than 400 lbs. of meat a night in his suburban backyard. Cooking for a crowd has its challenges, though, and so Mary reveals her best tips for tackling the washing up and keeping large platters fresh.

Mary and her daughter, Annabel, head to Carmarthen Bay with forager Craig Evans, who has a vast knowledge of edible plants. Mary then travels to Cumbria to meet Harrison, "The Fell Foodie," who roasts a seabass followed by a lemon and blueberry cake-all made from scratch on a camp stove near an idyllic stream. Finally, Mary rustles up her family's favorites, including Paradise Chocolate Cake.

Full of foolproof recipes and shortcuts for inexperienced cooks, this episode aims to build confidence in the kitchen. Mary demonstrates an easy stir fry, a simple salmon burger, and a delectable sponge dessert before meeting with the Men's Pie Club, a group set up to combat social isolation. Then she joins a pair of food-blogging brothers as they teach their cousins how to make family recipes.

Making the most of ingredients, limiting waste, and cooking from scratch help to keep a kitchen frugal, as Mary proves that watching pennies does not have to mean sacrificing flavor. School Chef of the Year Holly Charnock shows how she recreates her award-winning recipes for schoolchildren on a budget of £1.30 a head. Mary then visits Cackleberry Farm to learn about the useful and economical egg.