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.

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.

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.

Smoked Mackerel and Goat's Cheese Soufflé

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.

Scallops with Brussels Sprouts, Bacon and Orange

From: Rachel Allen's Dinner Parties

If you can, try to use scallops that haven't been frozen, otherwise they may leak too much water and end up poached rather than fried.

Almond Meringue with Apricot Purée

From: Rachel Allen's Dinner Parties

The apricot purée is also divine served with natural yoghurt as a quick snack or for breakfast. It can be stored in the fridge in an airtight container and will keep for up to a week.

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.

Peach Jelly Pannacotta Pots

From: Rachel Allen's Dinner Parties

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.

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!

Roasted Vegetable Coconut Curry

From: Rachel Allen's Dinner Parties

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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