Entertaining at Home. Rachel Allen

      CONTENTS

       Cover

       Title Page

Introduction

BRUNCHES AND LUNCHES

BRUNCH

Baked eggs with creamy kale

Wild mushrooms on toast with chive hollandaise

Citrus honeyed fruit

Sweetcorn fritters with mango and avocado salsa

Hot buttered oysters on toast

Lazy weekend Bloody Mary

Isaac’s frittata

LUNCH

Spinach soup with rosemary oil

Skirt steak with spicy potatoes

Oven-baked courgette tortilla

Stir-fried tofu with noodles

Celeriac soup with roasted hazelnuts

Tuscan beans on toast

Creamy fish pie with mushrooms, cucumber and leeks

Tagliatelle with smoked salmon and avocado

Clams marinara

Crab bisque

Salade Niçoise

Chicken and cabbage salad

Thai noodle broth

Pork rillettes

Game terrine with celeriac remoulade

Penne with asparagus and Parma ham

Venison sausages with celeriac purée

Stocks

DESSERTS

Polenta, orange and almond cake

Almond meringue with apricot purée

Orange meringue roulade

Apple snow with shortbread biscuits

Mango and raspberry Bellinis

Apple and blackberry bread and butter pudding

CASUAL MEALS

MAIN COURSES

Chilli sin carne

Sweet potato and chickpea tagine

Roasted vegetable coconut curry

Bean burritos with refried beans, guacamole and tomato salsa

Fish tacos with pepper and spring onion salsa

Fusilli with beans, smoked salmon and olives

       Chicken and olive tagine

       Chicken, pork and prawn paella

       Beef and red wine stew

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