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.

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.

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.

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.

Roast Duck Legs

From: Rachel Allen's Dinner Parties

This recipe really couldn’t be easier!

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.

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.

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.

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.

Zesty Pine Nut-Crusted Fish with Salsa Verde

From: Rachel Allen's Dinner Parties

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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