Rachel Allen - Home Cooking

Pass 2 halved and stoned peaches and 1 large quartered (peeled and cored if using a blender) pear through a juicer, or blitz in a blender and push through a sieve.

Put 2 quartered (peeled and cored if using a blender) eating apples through a juicer, followed by 3 halved (peeled if using a blender) kiwi fruit, or whiz both fruit in a blender and push through a sieve.

These poached fruits are great on their own or served with yoghurt, or in porridge (see pages 10 and 11). They can be made in advance and they keep well in an airtight container in the fridge for up to two weeks.

200g (7oz) pitted prunes

175g (6oz) dried apricots

25g (1oz) raisins

1 vanilla pod, split

Strip of orange zest

1–2 tbsp honey

4 tbsp warm water

225ml (8fl oz) freshly squeezed orange juice

50g (2oz) dried coconut shavings (optional), to serve

1Place the prunes and apricots in a bowl, pour over enough boiling water to cover and leave to soak overnight.

2The next day, drain the dried fruits, reserving the liquid, and place them in a saucepan. Add the raisins, vanilla pod, orange zest and honey and pour over the warm water. Top with enough of the reserved soaking liquid to just cover and then bring to the boil before reducing the heat and simmering for about 35 minutes.

3Remove from the heat and leave to cool completely. The fruits can be refrigerated at this point until needed. Just before serving, stir the orange juice into the mixture (or about 2 tablespoons per serving if not serving the whole amount) and scatter with the coconut shavings (if using).

* Slice 3–4 bananas. Put a few pieces into each bowl of poached fruits when serving.

* Serve with a dollop of Greek or natural yoghurt.

Almond topping:Substitute the coconut shavings with 50g (2oz) toasted flaked almonds (see tip on page 50).

Different dried fruits:Try substituting the prunes with dried figs or pitted dates, and the raisins with sultanas.

I adore this soup because it tastes of summer to me. It’s delicious served as it is, or drizzled with pesto. To make it more of a meal, try serving with the cheese and basil quesadillas on page 259.

900g (2lb) ripe tomatoes (about 8), halved

1 red onion, peeled and thickly sliced

6 large cloves of garlic, peeled

Leaves from 4 sprigs of thyme

1 tsp caster sugar

2 tbsp extra-virgin olive oil

1 tbsp balsamic vinegar

Sea salt and freshly ground black pepper

600ml (1 pint) chicken or vegetable stock (see page 326)

50ml (2fl oz) double or regular cream

Basil leaves, to serve

1Preheat the oven to 200°C (400°F), Gas mark 6.

2Arrange the tomato halves, cut side up, in a single layer on a baking tray and scatter over the onion, garlic, thyme and sugar. Drizzle over the olive oil and balsamic vinegar and season well with salt and pepper. Roast in the oven for 35–40 minutes or until softened.

3Once cooked, tip the entire contents of the baking tray, including any juices, into a blender. Add the stock and blend until smooth, then pour into a large saucepan. Alternatively, place the cooked tomatoes in the saucepan, pour in the stock and purée using a hand-held blender. Bring the soup to the boil, add the cream, reduce the heat and simmer for a few minutes to heat through.

4Ladle the soup into bowls and sprinkle with basil leaves.

An ideal dish if you are entertaining friends for lunch and need something that little bit special, or as a starter for a dinner party.

1 onion, peeled and quartered

2 cloves of garlic, peeled and roughly chopped

25g (1oz) butter

350g (12oz) large flat mushrooms, quartered

Salt and freshly ground black pepper

600ml (1 pint) chicken or vegetable stock (see page 326)

150ml (5fl oz) double or regular cream

6 large flat mushrooms, stalks removed and retained

3 slices of white bread (stale is best), roughly torn

2 cloves of garlic, peeled and roughly chopped

150g (5oz) Gruyère cheese, grated

75g (3oz) Parmesan cheese, finely grated

1 tbsp finely chopped marjoram, plus extra to serve

75g (3oz) butter, melted

Salt and freshly ground black pepper

Truffle oil, for drizzling (optional)

Marjoram leaves, to serve

1Blend the onion and garlic in a food processor for a few seconds until finely chopped, or finely chop by hand using a sharp knife. Melt the butter in a large saucepan on a medium heat and sauté the onion and garlic for 2–3 minutes to soften a little, but not brown.

2Blend the mushrooms in the food processor until finely chopped, or finely chop by hand. Add the mushrooms to the saucepan and sweat for 1–2 minutes or until softened. Season with salt and pepper, pour over the stock and bring slowly to the boil, then reduce the heat and simmer gently for 20–25 minutes.

3Preheat the oven to 200°C (400°F), Gas mark 6.

4To make the stuffed mushrooms, place the mushroom stalks in the food processor along with the torn bread and garlic. Blend to fine crumbs and tip the mixture into a bowl. Alternatively, finely chop by hand and transfer to a bowl. Add the cheeses and the marjoram and then drizzle with the melted butter. Season with salt and pepper and toss everything together to combine.

5Arrange the mushrooms on a baking tray, flat side down, and pile the stuffing mixture on top of each one. Bake in the oven for 15–20 minutes or until the mushrooms are soft and the topping crisp and golden.

6Once the soup has finished cooking, check the seasoning, then pour in the cream and simmer gently for a few minutes to warm through. Ladle the soup into wide soup bowls to a depth of no more than 2cm (¾in). Carefully place a stuffed mushroom in the centre of each bowl, drizzle over the truffle oil (if using) and decorate with the marjoram leaves.

You can prepare the mushroom soup in advance (freezing it, if you wish) and then prepare the stuffed mushrooms on the day.

Gazpacho is a classic chilled summer soup from Spain. It reminds me of the many happy holidays I’ve had in Mallorca.

800g (1¾lb) ripe tomatoes (about 3–4), quartered

1 red pepper, deseeded and roughly chopped

½ large cucumber, peeled and roughly chopped

8 spring onions, trimmed and roughly chopped

8 tbsp extra-virgin olive oil, plus extra for drizzling

2 tbsp sherry vinegar or red wine vinegar

Squeeze of lemon juice

2 cloves of garlic, peeled

2 tsp caster sugar

Salt and freshly ground black pepper

1Place all of the ingredients in a blender and blitz until smooth. Check the seasoning and add a little more sugar if necessary. Push the soup through a fine sieve over a large bowl, cover and place in the fridge to chill before serving.