Coq au Vin

From: Rachel Allen's Dinner Parties

Like most stews, this can be made in advance and will taste even better reheated the next day.

Speedy chicken noodle soup

From: Rachel Allen: Easy Meals

A real marrying of international flavours

Brown scones with treacle and sesame seeds

From: Rachel Allen: Easy Meals

An innovative tweak on the traditional and hearty brown scone! You may need a second batch...

Fattoush

From: Rachel Allen: Easy Meals

This vegetarian dish is perfect as a small starter or bulked out into a wholesome main meal

Slow roast shoulder of pork

From: Rachel Allen: Easy Meals

Serves with seasonal veggies to make a fast and easy Sunday main

Beef Wellington

From: Rachel Allen's Dinner Parties

If I have time, I like to place the Beef Wellington parcels in the freezer for about 15 minutes prior to cooking so that the pastry is very cold before going into the oven.

Ballymaloe mincemeat crumble cake

From: Today

This is a lovely Christmas dessert that we make at the Cookery School. A very satisfying cake, full of flavour and texture: the mincemeat keeps it firmly festive, while the layer of sponge is delicate and light and the crumble topping good and crunchy.

Angel food cake

From: Rachel Allen's Cake Diaries

Rachel recreates an American favourite, the heavenly Angel Food Cake

Chicken and Puy Lentil Salad with Coriander

From: Rachel's Favourite Food For Living

Rachel Allen's recipe for a light but filling salad.

Pissaladiere

From: Rachel Allen: Bake!

Rachel Allen's French dish is like an oniony pizza. The base can also be made with puff pastry, which does not need pre-baking. French Niçoise olives are best on top, but Greek and Italian will do just as well. Pissaladière is perfect for a summer lunch, served with a crisp green salad.




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