Spinach Soup with Rosemary Oil

From: Rachel Allen's Dinner Parties

The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.

Poached Monkfish with Tomato, Sherry Vinegar and Toasted Hazelnut Salsa

From: Rachel Allen's Dinner Parties

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.

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.

Decadent Mushroom Tart

From: Rachel Allen's Dinner Parties

Porcini are one of the most prized mushrooms. They are dried for preservation and when rehydrated in water they bestow their powerful, almost meaty flavour to the liquid. This tart uses that liquid and other mushrooms, as well as the porcini themselves, so it is crammed with mushroom flavour.

Crab Bisque

From: Rachel Allen's Dinner Parties

You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.

Blueberry and Custard Tart

From: Rachel Allen's Dinner Parties

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.

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!

Roasted Vegetable Coconut Curry

From: Rachel Allen's Dinner Parties

Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.

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.

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.




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