Recipe by Rachel Allen
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!
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.
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.
The loin is the most tender cut of lamb with a meltingly soft texture.
The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
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.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
Like most stews, this can be made in advance and will taste even better reheated the next day.
The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.
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