Recipe by Rachel Allen
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.
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 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.
You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
Like most stews, this can be made in advance and will taste even better reheated the next day.
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.
It is usually duck legs that are cooked in this way, but all fowl taste pretty good cooked in half a litre of duck fat!
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
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