Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
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.
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
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 dessert from Rachel Allen is perfect for entertaining as it can be made in up to two weeks in advance.
This recipe really couldn’t be easier!
The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
If I have time, I like to place the Beef Wellington parcels in the freezer for about 15 minutes prior to cooking so that the pastry is very cold before going into the oven.
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.
If you love coffee, you will adore this intense dessert. I like to serve it in glasses with tuiles biscuits on the side. Any leftover tuiles can be stored in an airtight container, where they will keep for a couple of days.
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
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