Recipe by Rachel Allen
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.
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.
The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.
The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
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.
This recipe really couldn’t be easier!
Pine nuts are such a versatile ingredient, they can add texture and depth to anything from couscous or salads to pestos and even tarts.
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!
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