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.

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.

Decadent Mushroom Tart

From: Rachel Allen's Dinner Parties

Porcini are one of the most prized mushrooms. They are dried for preservation and when rehydrated in water they bestow their powerful, almost meaty flavour to the liquid. This tart uses that liquid and other mushrooms, as well as the porcini themselves, so it is crammed with mushroom flavour.

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.

Roast Loin of Lamb with a Spicy Rub

From: Rachel Allen's Dinner Parties

The loin is the most tender cut of lamb with a meltingly soft texture.

Raspberry Millefeuille

From: Rachel Allen's Dinner Parties

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.

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!

Poached Monkfish with Tomato, Sherry Vinegar and Toasted Hazelnut Salsa

From: Rachel Allen's Dinner Parties

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.

Chicken Liver Pâté with Sweet Apple Relish

From: Rachel Allen's Dinner Parties

The combination of port, brandy and thyme gives this rich, smooth pâté bags of flavour - fabulous as a dinner party starter on toast, crusty bread or thin crackers and with a dollop of the sweet apple relish.

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.




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