Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
The loin is the most tender cut of lamb with a meltingly soft texture.
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 pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
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 aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
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.
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!
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.
Pine nuts are such a versatile ingredient, they can add texture and depth to anything from couscous or salads to pestos and even tarts.
You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.
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