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Rachel Allen

About Rachel

Rachel Allen is a bestselling cookery writer, TV chef and celebrated teacher at the world-famous Ballymaloe Cookery School in County Cork, Ireland. Raised in Dublin, Rachel began to study at Ballymaloe at the age of 18, remaining after graduation to cook at the Ballymaloe House Hotel and Restaurant. She then set off to cook around the world, returning afterwards to Ballymaloe to work at the cookery school. It was there she found her passion for teaching, where she continues to lecture to this day. Rachel is a popular figure in the culinary world, with an international audience for her bestselling cookery books and food writing, her live demonstrations, and her much-loved television programmes.

Rachel’s first book and accompanying TV series, Rachel’s Favourite Food, was published and broadcast in 2004. She has since published a wide range of successful cookbooks, including Bake, Easy Meals, Cake, Rachel’s Everyday Kitchen, and most recently All Things Sweet, each with an accompanying television series. Rachel’s books (14 in total) have sold in excess of 1 million copies worldwide, and her series for RTE and the BBC have been broadcast in 30 countries. Additionally, Rachel was co-host of Good Food Channel’s Market Kitchen, has appeared on BBC’s Saturday Kitchen, and currently co-hosts The Restaurant alongside Marco Pierre White for RTE. Rachel has also been a guest on multiple international programmes including NBC’s Today.

Rachel’s recipes and writing have been published across a wide range of magazines and newspapers including The Irish Mail on Sunday, the Sunday Tribune, Delicious, Olive and BBC Good Food and Food & Wine Magazine, and she currently writes a weekly food column for the Sunday Independent.

Rachel lives in a beautiful home overlooking the sea in Shanagarry, near Ballymaloe, with her husband, Isaac, and their three children.

Rachel's Books

Recipes From My Mother

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Coast: Recipes from Ireland's Wild Atlantic Way

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All Things Sweet!

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Rachel’s Everyday Kitchen

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Rachel's Irish Family Food

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Cake

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Easy Meals

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Entertaining At Home

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Home Cooking

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Bake

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Rachel's Favourite Food at Home

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Rachel's Favourite Food for Living

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Rachel's Courses

Rachel Allen teaches at the world-famous Ballymaloe Cookery School in County Cork, Ireland which is located on its own 100-acre organic farm.

Learn with Rachel Allen
1 days ago
🇸🇪 I LOVE these Swedish Seed Crackers that my friend Charlotte Berner @doktorberner gave me the recipe to use in my book, Recipes from my Mother. Gluten free , full of crunch and flavour.. make a batch of these and they’ll keep in an airtight box for a few weeks. Delicious with butter, salami, cheese, pate or smoked fish. Makes 2 trays 200g sunflower seeds 130g pumpkin seeds 70g flax seeds 70g sesame seeds 2 tablespoons psyllium husk(avail from Health food shop) 2 tablespoons almond flour (ground almonds) 1 teaspoon salt 450ml water Preheat the oven to 170’C. Line the two baking trays with parchment paper. In a large bowl, mix all the ingredients together (should be the consistency of watery porridge). Let sit in the bowl for 5 minutes. Divide in half and spread as thinly as possible on parchment paper. Sprinkle with sea salt and poppy seeds on top. Bake in the preheated oven for 70 minutes approximately until dry. Store in pieces in an air-tight tin. Thanks Charlotte 💕 #swedishcrackers #scandi #scandibaking
🇸🇪 I LOVE these Swedish Seed Crackers that my friend Charlotte Berner @doktorberner gave me the recipe to use in my book, Recipes from my Mother. Gluten free , full of crunch and flavour.. make a batch of these and they’ll keep in an airtight box for a few weeks. Delicious with butter, salami, cheese, pate or smoked fish. Makes 2 trays 200g sunflower seeds 130g pumpkin seeds 70g flax seeds 70g sesame seeds 2 tablespoons psyllium husk(avail from Health food shop) 2 tablespoons almond flour (ground almonds) 1 teaspoon salt 450ml water Preheat the oven to 170’C. Line the two baking trays with parchment paper. In a large bowl, mix all the ingredients together (should be the consistency of watery porridge). Let sit in the bowl for 5 minutes. Divide in half and spread as thinly as possible on parchment paper. Sprinkle with sea salt and poppy seeds on top. Bake in the preheated oven for 70 minutes approximately until dry. Store in pieces in an air-tight tin. Thanks Charlotte 💕 #swedishcrackers #scandi #scandibaking
February 18
Almost the definition of comforting homely food is the all time classic Shepherd’s Pie. It’s such a family favourite and I love this recipe because it can be prepared entirely in advance and kept either in the fridge( for a day or 2) or freezer until you’re ready to cook. As convenient as it is completely delicious. Here’s the recipe! 🐑🍀 Shepherd’s pie Serves 4-6 2 onions, peeled and diced 2 garlic cloves, peeled and crushed 25g butter 25g plain or gluten free flour 500ml chicken stock 1 tbsp tomato paste/puree or Ballymaloe Relish 500g raw minced lamb (or cooked lamb from the lamb neck or slow cooked lamb shoulder-chopped) salt and pepper 2 tbsp chopped chives 700g mashed potatoes Preheat the oven to 180’C. Place the butter in a saucepan and on a medium heat, when melted and foaming, add the onions and garlic and cook for 5 minutes until soft but not coloured. If using raw minced lamb put it in now with the onions and cook, stirring occasionally till it turns brown. Stir in the flour, cook for 1 minute, then add the stock and tomato paste , purée or Ballymaloe Relish @ballymaloefoods (as @maeve_ahern likes to do-yumm) , bring to the boil and season. If using raw lamb turn the heat down to low and simmer for 10 minutes. Stir through the cooked lamb, if using, and the chopped chives. Pour the lamb and sauce into an ovenproof gratin dish, about 20 x 30cm , top with the potato and bake for about 30 minutes until golden brown and bubbling. Serve with some garlic butter melting over the top. This recipe is from my cookbook, Rachel’s Everyday Kitchen, published by Harper Collins @harpercollinsuk @harpercollinsire . #shepherdspie #comfortfood #cosyfood @ballymaloefoods
Almost the definition of comforting homely food is the all time classic Shepherd’s Pie. It’s such a family favourite and I love this recipe because it can be prepared entirely in advance and kept either in the fridge( for a day or 2) or freezer until you’re ready to cook. As convenient as it is completely delicious. Here’s the recipe! 🐑🍀 Shepherd’s pie Serves 4-6 2 onions, peeled and diced 2 garlic cloves, peeled and crushed 25g butter 25g plain or gluten free flour 500ml chicken stock 1 tbsp tomato paste/puree or Ballymaloe Relish 500g raw minced lamb (or cooked lamb from the lamb neck or slow cooked lamb shoulder-chopped) salt and pepper 2 tbsp chopped chives 700g mashed potatoes Preheat the oven to 180’C. Place the butter in a saucepan and on a medium heat, when melted and foaming, add the onions and garlic and cook for 5 minutes until soft but not coloured. If using raw minced lamb put it in now with the onions and cook, stirring occasionally till it turns brown. Stir in the flour, cook for 1 minute, then add the stock and tomato paste , purée or Ballymaloe Relish @ballymaloefoods (as @maeve_ahern likes to do-yumm) , bring to the boil and season. If using raw lamb turn the heat down to low and simmer for 10 minutes. Stir through the cooked lamb, if using, and the chopped chives. Pour the lamb and sauce into an ovenproof gratin dish, about 20 x 30cm , top with the potato and bake for about 30 minutes until golden brown and bubbling. Serve with some garlic butter melting over the top. This recipe is from my cookbook, Rachel’s Everyday Kitchen, published by Harper Collins @harpercollinsuk @harpercollinsire . #shepherdspie #comfortfood #cosyfood @ballymaloefoods
February 12
This day, the 12th of February will be forever etched on my mind as it's the day, 1 year ago, that my dear Dad passed away. He didn't cook lots of things (we had and still have Mum for that) but what he did make was so good. The best fry-up, eggs cooked each and every way, great porridge and really good brown bread. I used to think that it was so uncool having brown bread sandwiches for school instead of white sliced pan, and then I eventually realised that he was doing the right thing, the little dote ❤️ I'm going to bake this bread today and have a lil' toast to my Dad ❤️ We were so lucky to have him. Here's the recipe, it’s from my book Rachel’s Food for Living, published by Collins: Dad’s Brown Bread. Makes 2 x loaves 350g wholemeal flour 350g plain flour 75g bran 50g wheatgerm 50g pinhead oatmeal or oats 50g brown sugar 2 scant tsp salt 2 tsp baking powder 1 tsp bicarbonate of soda 2 eggs 1 litre buttermilk 1 Preheat the oven to 200°C (400°F), Gas mark 6. 2 Grease 2 x 900g (2lb) loaf tins or line with parchment paper. 3 Place the flours, bran, wheatgerm, oatmeal, sugar and salt in a large bowl. Sift in the baking powder and bicarbonate of soda. Mix thoroughly. 4 Whisk the eggs in a separate bowl and add the buttermilk. Make a well in the centre of the dry ingredients and pour in the eggs and buttermilk. Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together.The dough should be soft and sloppy. 5 Divide the dough between the prepared tins and place in the centre of the oven. Bake for 1 hour, then remove the bread from the tin and place back in the oven again without the tins for another 10–15 minutes until the loaves sound hollow when you tap them on the base. ❤️
This day, the 12th of February will be forever etched on my mind as it's the day, 1 year ago, that my dear Dad passed away. He didn't cook lots of things (we had and still have Mum for that) but what he did make was so good. The best fry-up, eggs cooked each and every way, great porridge and really good brown bread. I used to think that it was so uncool having brown bread sandwiches for school instead of white sliced pan, and then I eventually realised that he was doing the right thing, the little dote ❤️ I'm going to bake this bread today and have a lil' toast to my Dad ❤️ We were so lucky to have him. Here's the recipe, it’s from my book Rachel’s Food for Living, published by Collins: Dad’s Brown Bread. Makes 2 x loaves 350g wholemeal flour 350g plain flour 75g bran 50g wheatgerm 50g pinhead oatmeal or oats 50g brown sugar 2 scant tsp salt 2 tsp baking powder 1 tsp bicarbonate of soda 2 eggs 1 litre buttermilk 1 Preheat the oven to 200°C (400°F), Gas mark 6. 2 Grease 2 x 900g (2lb) loaf tins or line with parchment paper. 3 Place the flours, bran, wheatgerm, oatmeal, sugar and salt in a large bowl. Sift in the baking powder and bicarbonate of soda. Mix thoroughly. 4 Whisk the eggs in a separate bowl and add the buttermilk. Make a well in the centre of the dry ingredients and pour in the eggs and buttermilk. Using one hand with your fingers open and stiff, mix in a full circle, bringing the flour and liquid together.The dough should be soft and sloppy. 5 Divide the dough between the prepared tins and place in the centre of the oven. Bake for 1 hour, then remove the bread from the tin and place back in the oven again without the tins for another 10–15 minutes until the loaves sound hollow when you tap them on the base. ❤️
February 7
February 4
It’s almost feeling Spring-like but there’s still a slight nip in the air. How about this delicious Cheesy Kale Bake for supper? I love it with roast chicken . See recipe below! 💕 Serves 4 400g curly kale, stalks removed, thickly shredded (weigh after stalks are removed) 25g butter 25g plain flour 400ml milk 250g cheddar ,gruyere or mixed leftover cheese, grated 1 tsp Dijon mustard Ovenproof /gratin dish approx. 12 x 20cm Place a large pan of water with 1 tsp salt on a high heat and bring to the boil. When boiling, add the kale, cook for just a couple of minutes until almost tender then drain and squeeze out all the excess water and place into an ovenproof dish. To make the sauce, heat the butter in a saucepan, add the flour and cook for 1 minute until bubbling, then using a whisk , add the milk, keep whisking and bring to the boil. Remove from the heat, then add half of the cheese and the Dijon mustard and season to taste with salt and pepper. Pour the cheese sauce over the kale and sprinkle over the remaining cheese. Bake for 15-20 minutes at 200’C until bubbling and golden. #kale #cheesykalebake #cosysupper
It’s almost feeling Spring-like but there’s still a slight nip in the air. How about this delicious Cheesy Kale Bake for supper? I love it with roast chicken . See recipe below! 💕 Serves 4 400g curly kale, stalks removed, thickly shredded (weigh after stalks are removed) 25g butter 25g plain flour 400ml milk 250g cheddar ,gruyere or mixed leftover cheese, grated 1 tsp Dijon mustard Ovenproof /gratin dish approx. 12 x 20cm Place a large pan of water with 1 tsp salt on a high heat and bring to the boil. When boiling, add the kale, cook for just a couple of minutes until almost tender then drain and squeeze out all the excess water and place into an ovenproof dish. To make the sauce, heat the butter in a saucepan, add the flour and cook for 1 minute until bubbling, then using a whisk , add the milk, keep whisking and bring to the boil. Remove from the heat, then add half of the cheese and the Dijon mustard and season to taste with salt and pepper. Pour the cheese sauce over the kale and sprinkle over the remaining cheese. Bake for 15-20 minutes at 200’C until bubbling and golden. #kale #cheesykalebake #cosysupper