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.

Roasted Butternut Squash Salad with Flatbreads

From: Rachel Allen's Everyday Kitchen

Rachel Allen shares her tasty recipe served with a spiced cannellini bean dip

Italian Baked Pancakes with Cheese and Tomato

From: Rachel's Favourite Food For Living

A perfect fluffy and tasty vegetarian dish that works well as a family dinner.

Roast Duck Legs

From: Rachel Allen's Dinner Parties

This recipe really couldn’t be easier!

Baked Fish with Tomato, Cucumber and Ginger Salsa

From: Rachel's Favourite Food For Living

Rachel Allen's recipe is a light main course which is perfect for any occasion.

Chocolate and hazelnut cheesecake

From: Rachel Allen's Cake Diaries

A recipe for a special romantic occasion perhaps?

Spinach Soup with Rosemary Oil

From: Rachel Allen's Dinner Parties

The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.

Leek, Potato and Blue Cheese Soup

From: Rachel's Favourite Food For Living

A rich, smooth and velvety soup.

Provencal Beef Stew

From: Rachel Allen: Easy Meals

A French classic with buckets of flavour

Chicken Confit

From: Rachel Allen's Dinner Parties

It is usually duck legs that are cooked in this way, but all fowl taste pretty good cooked in half a litre of duck fat!




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