Recipes

Cumin and coriander seem to be the two spices I reach for the most and run out of most often, they both go well with pork. The filling for the pie can be made a day in advance and left in the fridge, giving the spices time to infuse the meat. Then cover with mashed potato or buttery pastry.

Preheat the oven to 160°C/325°F/Gas Mark 3.

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Small, sweet summer beetroot make for a perfect simple salad. Their earthy sweetness works well when balanced with the creamy, salty taste of Cashel Blue cheese. This salad has a much-needed crunch from toasted hazelnuts. If you desire, serve it with Cucumber Pickle.

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The definitive recipe for Irish stew simply doesn't exist because each household has its own family recipe. It is said, however, that people in the south of Ireland always add carrots, but people north of County Tipperary do not. Many people make their stew by placing alternate layers of meat, onions, carrots and potatoes, seasoned with salt and pepper, in a pot, covering with water, and stewing gently for a couple of hours. If you sear the meat and vegetables before stewing, as we do at Ballymaloe, it seals in the delicious sweet flavours.

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Tasty Kale and purple sprouting broccoli bake, quick to prepare

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Authentic tandoori chicken at home with a side of vibrant cucumber salad.

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A classic combo of flavourful veg and tasty smoked haddock for those cold evenings. Can also easily be prepared with any smoked fish.

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Something New: Almond Tartlets with poached rhubarb and softly whipped cream.

These gorgeous tartlets are the perfect afternoon tease to impress other mums and dads at your kids' party.

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Rachel was on What's Cooking from the Sainsbury's Kitchen a few weeks ago.

This video is Something Simple: Fillet of lamb with golden couscous

Delicious, quick-cook lamb, flavoured with currants, pine nuts and mint, served with couscous.

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Lean pork with fragrant lemongrass and fiery ginger, pak choi and Thai style rice.

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Use a 7-8cm ring mould or a plastic half-litre drinking bottle cut into rings.

In a mixing bowl, mix together the freshly grated ginger, the lime juice and the lime zest, then the peeled, deseeded and diced cucumber, the finely chopped coriander and the skinned, diced salmon fillet. Season to taste with salt and freshly ground black pepper and, when mixing, be careful not to break up the fish too much.

Place the ring in the centre of a plate and fill with some of the mixture to a depth of about 2-3cm. Repeat with the remaining portions then serve.

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Rachel Allen

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