Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
Cheese soufflé is a classic and not nearly as scary a dinner party prospect as you might imagine. This version, with goat's cheese and smoked mackerel, is a fantastic variation on the theme.
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
The loin is the most tender cut of lamb with a meltingly soft texture.
This divine dessert is a twist on the classic combination of peaches and cream. The bright translucent fruit jelly looks gorgeous perched on the rich smooth pannacotta.
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.
This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.
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.
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