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The fragrance of a fish pie brings me back to her childhood. Here are a few twists on this classic too. 
 
No fish has found itself in a more soothing dish than a warming, steaming fish pie. Fluffy, cheesy mashed spuds give way to moist fish and a rich, creamy sauce. My mum is a great cook and I have such fond memories of the fabulous fish pie she would make for our family. The sweet smell would waft up to my room as it baked, that heady mixture of fish, potatoes and plenty of cream.
 
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Rachel Allen

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It's easy to make your own home-made sausages, without a mincer or a sausage-maker.
 
I am rarely as comforted by food as when I'm eating a plate of juicy sausages, covered in gravy with some creamy spuds. It isn't complicated, nor is it sophisticated, but it always brings me such warmth and pleasure. Any butcher should be able to make a good sausage, but making your own allows you to put just what you'd like in them, and more to the point, it's lots of fun!
 
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Taking inspiration from Italy, yet using ideas from Ireland and around the world, make toppings for bruschetta.
 
If I'm having people over for dinner and want to make it an occasion, I like to serve a little treat. A teaser for the meal ahead. It should always be delicious, but rarely fancy and never fussy. For me, bruschetta is the perfect middle ground. It can have a really creative and fabulous-tasting topping, but at the end of the day it's still just something delicious on toast!
 
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Test your culinary skills with a spot of stir-frying.

The wok is the most versatile cooking pot. Across Asia, cooks use woks for deep frying, steaming, making sauces and cooking noodles. They don't need an armoury of different pots and pans in the kitchen. A medium-sized wok will make most meals in a household, and it is essential for that most versatile of meals, the stir-fry, which is a dish that can be adapted to practically any ingredient you have in the fridge.

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Rachel Allen

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