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!

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.

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.

Southeast Asian Grilled Fish

From: Rachel Allen's Dinner Parties

If you are cooking this dish for quite a few people, you can lay the fish on an oiled oven tray, drizzle a little oil over the top of each fish, and cook under a hot grill for 3–5 minutes on each side or until the skin is crispy and the fish opaque all the way through.

Sesame and Mint Chickpea Pancakes

From: Rachel Allen's Dinner Parties

The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.

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.

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.

Smoked Mackerel and Goat's Cheese Soufflé

From: Rachel Allen's Dinner Parties

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.

Chocolate Crèmes Brûlées

From: Rachel Allen's Dinner Parties

My brother-in-law makes this divine chocolate variation of the classic crème brûlée. It is such a pleasing thing to eat, using your spoon to break the crisp sugar barrier to invade the creamy chocolate custard it protects.

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.




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