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.
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
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.
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.
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.
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.
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.
Pine nuts are such a versatile ingredient, they can add texture and depth to anything from couscous or salads to pestos and even tarts.
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