Recipe by Rachel Allen
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.
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.
Like most stews, this can be made in advance and will taste even better reheated the next day.
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!
This is a great vegetarian dessert for summer entertaining. The pastry can be made a day in advance of filling and serving, and if you'd rather use raspberries, there's nothing to stop you.
My brother-in-law makes this divine chocolate variation of the classic crème brûlée. It is such a pleasing thing to eat, using your spoon to break the crisp sugar barrier to invade the creamy chocolate custard it protects.
Poached monkfish is quite easy to cook when entertaining as it just needs a few minutes in boiling, salted water, and can be prepared in advance.
The loin is the most tender cut of lamb with a meltingly soft texture.
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.
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
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