Thai Chicken Cakes with Sweet Chilli Jam

From: Rachel Allen's Dinner Parties

The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.

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.

Steak au Poivre

From: Rachel Allen's Dinner Parties

One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.

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.

Baked Beetroot Risotto with Parmesan Crisps

From: Rachel Allen's Dinner Parties

With its amazing deep pink colour, this is a fun-looking dish with a seriously delicious taste. A risotto cooked in the traditional way can be a pain to prepare for a party. You have to be on hand to stir the stock constantly into the rice when you'd much rather be dazzling your guests with witty repartee. This baked recipe offers an easy alternative to all that stirring. For added convenience, the beetroot can be cooked up to two days in advance and the Parmesan crisps be kept for up to eight hours, if stored in an airtight box.

Salted Caramel Chocolate Tart

From: Rachel Allen's Dinner Parties

The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.

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.

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.

Blackberry Mousse

From: Rachel Allen's Dinner Parties

This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!

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.




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