Stir Fry - For a quick and healthy rice and chicken stir fry, fry roasted sliced chicken breast with cooked brown and wild basmati rice, add in pine nuts, diced avocado and spring onions. Stir in Mary Berry's Honey & Balsamic Vinaigrette to give a lovely hot dressing. Serve either hot or cold, great for picnics.
Bruschetta - To make slow roasted tomato bruschetta, drizzle halved cherry tomatoes with Mary Berry's Honey & Balsamic Vinaigrette, scatter over chopped garlic and fresh basil and slow roast until softened. Spoon onto griddled Ciabatta slices rubbed with garlic and pour over any juices.
Pork Fillets - For a quick and easy pork dish, beat slices of pork fillet until thin, wrap a slice of Parma ham around the middle and pan fry with Mary Berry's Honey & Balsamic Vinaigrette, garlic, sage and a little Marsala wine. Serve with creamed potatoes and shavings of Parmesan.
Cannellini Bean & Roast Pepper Salad with Ciabatta Croutons - Tear a ciabatta loaf into bite size pieces and toss in oil on a large baking tray, bake for 8-10 minutes until golden and crispy. Meanwhile, drain and rinse a can of cannellini beans and toss with torn Romaine lettuce and chunks of roasted red peppers. Drizzle over Honey & Balsamic Dressing and toss in the croutons.
Balsamic Steak with Onion Wedges - Heat a little oil in a large frying pan and fry red onion cut into small wedges until softened and browned, add sirlion steaks and pan fry for 1-2 minutes on each side or according to taste. Add some Honey & Balsamic Dressing, a little wholegrain mustard and a dash of double cream to create a sauce and heat until bubbling. Serve with French fries.
Shallot tarte tatin- Fry shallot halves in a pan for 10 minutes until soft. Stir in some Mary Berry’s Honey & Balsamic vinaigrette and some fresh thyme, then cook for a further 5 minutes. Tip into a pie tin and leave to cool. Cover with some ready rolled puff pastry then bake for 30 minutes, until golden and crisp.