Crab Bisque

From: Rachel Allen's Dinner Parties

You can either buy cooked crab meat or to cook your own. Serve the soup as a starter or for lunch with crusty bread.

Fennel, pink grapefruit and feta salad

From: Rachel Allen: Easy Meals

This dish creates a sumptuous medley of flavours and colours.

White Yeast Bread

From: Rachel Allen's Everyday Kitchen

Rachel Allen shares her recipe for home-made white yeast bread

Ballymaloe mincemeat crumble cake

From: Today

This is a lovely Christmas dessert that we make at the Cookery School. A very satisfying cake, full of flavour and texture: the mincemeat keeps it firmly festive, while the layer of sponge is delicate and light and the crumble topping good and crunchy.

Frittata

From: Four Live

An easy, inexpensive and versatile dish by Rachel Allen.

Roasted Butternut Squash Salad with Flatbreads

From: Rachel Allen's Everyday Kitchen

Rachel Allen shares her tasty recipe served with a spiced cannellini bean dip

Louisiana Crab Salad

From: Today

A great combination of flavours.

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.

Vegan raspberry muffins

From: Rachel Allen's Cake Diaries

Without animal products but with all the flavour, you will feel angelic after eating these!




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