Rachel Allen - Entertaining at Home

1 Place all the ingredients into a large saucepan or casserole dish. Add enough cold water to cover the ingredients by about 10cm (4in) and bring to a simmer.

2 Let the stock continue to simmer for an hour, then strain the liquid and discard the vegetables.

MAKES 3–4 LITRES (5–6¾ PINTS)

2kg (4lb 4oz) beef bones, preferably with a little meat still on

2 onions, peeled and cut in half

2 carrots, peeled and cut in half

2 sticks of celery, trimmed and roughly chopped

Bunch of parsley stalks

1 tbsp tomato paste

1 sprig of thyme

1 bay leaf

1 Preheat the oven to 230°C (450°F), Gas mark 8. Place the bones on a roasting tray and roast in the oven for about 30 minutes until browned.

2 Transfer them to a large saucepan and deglaze the roasting tray by placing it on a medium heat on the hob. Pour a little cold water into the tray (enough to cover the bottom) and bring to the boil, scraping the bottom with a whisk to dissolve the caramelised juices that are stuck to the tray. Then pour on top of the bones in the saucepan with the rest of the ingredients. Top up with enough cold water to cover everything by a good 10cm (4in) and bring to the boil. Reduce the heat and bring the stock to a simmer.

3 Leave the saucepan to simmer gently for 5–6 hours, skimming the foam off the top from time to time.

4 Strain the stock, discarding the bones and vegetables. Allow to cool so the fat will rise to the top where it is easy to skim off.

MAKES 1–2 LITRES (1¾–3½ PINTS)

1 chicken carcass, cooked or raw

1–2 carrots, peeled and roughly chopped

1 onion or 4 spring onions, peeled and cut in half

1 leek or even just the green part, trimmed and roughly chopped

1 sticks of celery, trimmed and roughly chopped

Bunch of parsley stalks

1 sprig of thyme

1 small bay leaf

1 Place all the ingredients in a large saucepan or casserole dish. Add enough cold water to cover everything by about 8cm (3in) and bring to the boil. Reduce the heat and bring the stock to a gentle simmer and then leave for about 2 hours. For the best flavour, skim the foam off the surface from time to time, though it’s not completely necessary.

2 Strain the stock so you are left with just liquid and discard the vegetables and carcasses. Chill, then lift the fat off the top and discard.

This flourless cake is made with a mixture of ground almonds and polenta, which gives a texture that is dense yet soft. The hot syrup poured over at the end makes it incredibly moist .

SERVES 6–8 VEGETARIAN

375g (13oz) butter, softened, plus extra for greasing

200g (7oz) medium or coarse polenta, plus 1 tbsp extra for dusting

375g (13oz) caster sugar

5 eggs

Finely grated zest of 2 oranges

Juice of 1 orange

300g (11oz) ground almonds

1 tsp baking powder

4 tbsp chopped pistachio nuts, to serve

For the syrup

Juice and finely grated zest of 1 orange

50g (2oz) caster sugar

23cm (9in) diameter spring-form/loose-bottomed tin with 5cm (2in) sides

1 Preheat the oven to 170°C (325°F), Gas mark 3. Butter the cake tin, place a disc of greaseproof paper in the bottom and dust the tin with 1 tablespoon of polenta.

2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugar and beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then add the orange zest and juice. Fold in the remaining ingredients and spoon the mixture into the prepared tin. Place in the oven and cook for 80–90 minutes or until a skewer inserted into the centre of the cake comes out clean.

3 Remove the cake from the oven and allow it to cool in the tin for about 20 minutes before transferring to a serving plate. Using a skewer, make about eight holes, each around 2.5cm (1in) deep, across the surface of the cake.

4 To make the syrup, mix together the orange zest and juice with the caster sugar in a small saucepan. Bring to the boil and keep boiling for 2 minutes, then remove from the heat and immediately drizzle all over the polenta cake. Serve warm or at room temperature with a scattering of pistachio nuts and a dollop of crème fraîche.

Depending on the oven, I sometimes quickly open it to place a piece of foil on top of the cake after 45 minutes, to prevent it from getting too brown.

The apricot purée is also divine served with natural yoghurt as a quick snack or for breakfast. It can be stored in the fridge in an airtight container and will keep for up to a week.

SERVES 6–8 VEGETARIAN

3 egg whites

175g (6oz) caster sugar

100g (3½oz) nibbed or chopped almonds

200ml (7fl oz) double or regular cream

Icing sugar, for dusting

For the purée

2 tbsp lemon juice

100g (3½oz) caster sugar

225g (8oz) ready-to-eat dried apricots

1 Preheat the oven to 150°C (300°F), Gas mark 2. Line two baking sheets with baking parchment.

2 Place the egg whites in a spotlessly clean dry bowl and whisk until the mixture is fairly stiff. Add a quarter of the sugar and continue to whisk until the mixture holds its shape. Gently fold in the remainder of the sugar, followed by the nibbed almonds.

3 Spoon half the meringue mixture onto each of the lined baking sheets and gently spread the meringue on each sheet to form a round 20–22cm (8–9in) in diameter. If you can fit both meringues on one tray, it’s easier if you’re not cooking in a fan oven.

4 Bake in the oven together for 25–30 minutes or until crisp on the outside and cream coloured. (If cooked, the meringue will lift easily off the paper.) Once the meringue is cooked, if possible leave it inside the oven for 1 hour to allow it to cool down slowly and lessen the risk of it cracking. Alternatively, remove it from the oven but don’t put it anywhere too cold as soon as you take it out.

5 To make the purée, fill a large saucepan with 850ml (1½ pints) of water, add the lemon juice and sugar and bring to the boil. Add the apricots, return to the boil then reduce the heat and simmer, uncovered, for about 20 minutes or until the apricots are softened. Remove from the heat and allow to cool, then place in a blender or food processor and whiz to form a purée.

6 Place a meringue round onto a serving plate or cake stand. Whip the cream and spread onto the meringue round, pour over some apricot purée, then gently place the other round on top, saving the best-looking one for this. Dust with icing sugar and cut into slices to serve, with the remaining purée on the side.

Here is a light dessert with a lovely citrus zing. The orange curd is delicious and the quantity given here makes twice the amount you will need for the roulade filling. Either just make half the quantity given (using 1 whole egg and 1 yolk) or make the full amount and try it served on pancakes, toast or even ice cream. The curd can be stored in an airtight plastic container in the fridge for up to a week or in a sealed jam jar for two weeks.

SERVES 8–10 VEGETARIAN

Vegetable or sunflower oil, for oiling

4 egg whites

225g (8oz) caster sugar

Icing sugar, for dusting

200ml (7fl oz) orange curd

500ml (18fl oz) whipped cream

For the orange curd

2 eggs

1 egg yolk

100g (3½oz) butter

175g (6oz) caster sugar

Juice and finely grated zest of 3 oranges

20 × 30cm (8 × 12in) Swiss roll tin