Fish Fillets - Drizzle Mary Berry’s Salad Dressing on fish fillets, wrap loosely in greaseproof paper and oven bake.
Roasted Mediterranean Vegetables - Drizzle over some courgettes, cherry tomatoes, peppers and red onion, then cook in the oven until caramelized.
Roast Potatoes - Toss par boiled new potatoes in Mary Berry’s Salad Dressing and arrange in a roasting tray with a drizzle of olive oil. Serve in a salad or as a side dish.
Creamy Prawn, Avocado & Artichoke Rice - Cook wild basmati rice in boiling water until tender and drain. Meanwhile, griddle corn on the cob until slightly charred and cut off the kernels with a sharp knife, then place large raw tiger prawns on the griddle for 2-3 minutes until cooked and stir into the rice with the corn, diced avocado and sliced chargrilled artichokes in oil. Drizzle over Classic Salad Dressing, season and toss together.