Rachel’s Food for Living
Rachel Allen
I dedicate this book to my Grandmother, Sheila O’Neill, and my Grandfather, Hans Reichenfeld, with love.
Table of Contents
Spanish Chorizo and Chickpea Soup
Leek, Potato and Blue Cheese Soup
Italian Baked Pancakes with Cheese and Tomato
Rigatoni with Courgettes, Lemon and Basil
Creamy Coconut Prawns with Spiced Banana Raita
Pasta with Roasted Peppers and Mozzarella
Slow-cooked Lamb Shanks with Piperonata
Pork and Mushroom Pie with Gentle Spices
Greek Lamb, Onion and Butter Bean Stew
Bacon and Sausage Stew with Beans
Sesame Goujons of Fish with Mushy Peas and Oven Roast Chips
Pork Chops with Apple Sauce and Mustard Mash
Banana and Chocolate Bread and Butter Pudding
Homemade Pizzas with Quick Yeast Dough
Burgers with Guacamole and Crispy Bacon and Cucumber Relish
Lucca’s Chicken Wings with Corn on the Cob and Shelled Peas
Chocolate Chip Peanut Butter Cookies
Spagettini with Caviar and Crème Fraîche
Langoustines with Brétonne Sauce
Champagne Dover Sole with Clams and Julienne of Vegetables
Carpaccio of Fish with Peppers and Fresh Herbs
Fillet Steak with Mushroom and Brandy Sauce and Tomato Fondue
Baked Eggs with Chorizo, Cream and Cheese
Slow Roast Chicken with Lemon and Chilli
Honey Roast Parsnips with Sesame Seeds