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.

Peach Jelly Pannacotta Pots

From: Rachel Allen's Dinner Parties

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.

Thai Chicken Cakes with Sweet Chilli Jam

From: Rachel Allen's Dinner Parties

The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.

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.

White Chocolate and Ginger Parfait with Dark Chocolate Sauce

From: Rachel Allen's Dinner Parties

This dessert from Rachel Allen is perfect for entertaining as it can be made in up to two weeks in advance.

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.

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!

Baked Beetroot Risotto with Parmesan Crisps

From: Rachel Allen's Dinner Parties

With its amazing deep pink colour, this is a fun-looking dish with a seriously delicious taste. A risotto cooked in the traditional way can be a pain to prepare for a party. You have to be on hand to stir the stock constantly into the rice when you'd much rather be dazzling your guests with witty repartee. This baked recipe offers an easy alternative to all that stirring. For added convenience, the beetroot can be cooked up to two days in advance and the Parmesan crisps be kept for up to eight hours, if stored in an airtight box.

Steak au Poivre

From: Rachel Allen's Dinner Parties

One of my favourite ways to serve steak is this traditional French bistro method. Pepper, a seasoning that often hides in the background barely noticed, is thrust onto centre stage. Where normally we grind peppercorns into a fine powder, here they are left in larger chunks so you notice the flavour and texture as well as the heat.

Coq au Vin

From: Rachel Allen's Dinner Parties

Like most stews, this can be made in advance and will taste even better reheated the next day.




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