Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
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.
Pine nuts are such a versatile ingredient, they can add texture and depth to anything from couscous or salads to pestos and even tarts.
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
The loin is the most tender cut of lamb with a meltingly soft texture.
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
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.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
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.
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.
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