Lemongrass coconut cake

From: Rachel Allen's Cake Diaries

A quirky combination from the latest Rachel Allen series

Banoffee blondies

From: Rachel Allen's Cake Diaries

From Rachel's new series Rachel Allen: Cake Diaries

Spanish mussels

From: Rachel Allen: Easy Meals

Serve with lemon wedges and crusty white bread.

Southeast Asian Grilled Fish

From: Rachel Allen's Dinner Parties

If you are cooking this dish for quite a few people, you can lay the fish on an oiled oven tray, drizzle a little oil over the top of each fish, and cook under a hot grill for 3–5 minutes on each side or until the skin is crispy and the fish opaque all the way through.

Red Wine Gravy

From: The Afternoon Show

The perfect gravy to accompany your roast dinner.

Baked Beetroot Risotto with Parmesan Crisps

From: Rachel Allen's Dinner Parties

With its amazing deep pink colour, this is a fun-looking dish with a seriously delicious taste. A risotto cooked in the traditional way can be a pain to prepare for a party. You have to be on hand to stir the stock constantly into the rice when you'd much rather be dazzling your guests with witty repartee. This baked recipe offers an easy alternative to all that stirring. For added convenience, the beetroot can be cooked up to two days in advance and the Parmesan crisps be kept for up to eight hours, if stored in an airtight box.

Rhubarb and Ginger Crumble Cake

From: Rachel Allen's Dinner Parties

Rhubarb and ginger is one of my favourite flavour pairings. The gentle spiciness of the ginger perfectly marries with the sweet-sour nature of rhubarb.

Chocolate, rum and almond cake

From: Rachel Allen's Cake Diaries

From Rachel's new series, Rachel Allen: Cake Diaries

Intensely chocolatey beetroot brownies

From: Rachel Allen's Cake Diaries

Dark, rich and red in colour, what's not to love about these little beauties?

Fennel, pink grapefruit and feta salad

From: Rachel Allen: Easy Meals

This dish creates a sumptuous medley of flavours and colours.




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