Rachel Allen - Entertaining at Home

Stir-fried tofu with noodles Stir-fried tofu with noodles Tofu is a social butterfly, at its happiest when surrounded by lots of flavourful friends, literally soaking up anything you want to pair it with. This is an extremely quick and easy dish to make, as well as being very healthy and nutritious. SERVES 3 VEGETARIAN 2 tbsp toasted sesame oil 1 tbsp peeled (see tip below) and finely chopped root ginger 4 cloves of garlic, peeled and finely chopped ½ red chilli, deseeded and finely chopped 4 spring onions, trimmed and finely sliced 400g (14oz) firm tofu, cut into 1.5cm (⅝in) cubes 2 small pak choi, shredded into 1cm (½in) slices 250g (9oz) thin rice noodles or soba noodles 4 tbsp light soy sauce 1 tbsp Chinese rice wine or dry sherry 1 tbsp sesame seeds 2 tbsp chopped coriander 1 Set a wok or large, non-stick frying pan on a high heat and pour in the sesame oil. When it is very hot, add the ginger, garlic, chilli and spring onions and stir-fry quickly for 30 seconds or until the garlic begins to turn golden. 2 Add the tofu cubes and stir-fry for a further 4–5 minutes or until they begin to brown around the edges, then add the pak choi and stir-fry for a further 2–3 minutes or until the pak choi is wilted. 3 Meanwhile, cook the rice or soba noodles following the instructions on the packet. 4 Add the soy sauce, rice wine or dry sherry to the tofu mixture, along with half the sesame seeds and half the coriander. Cook for a further 2 minutes. Divide the cooked noodles between individual bowls, spoon over the tofu mixture and sprinkle with the remaining coriander and sesame seeds.

Celeriac soup with roasted hazelnuts Celeriac soup with roasted hazelnuts Celeriac has a surprisingly subtle celery-like flavour considering its aggressively gnarled appearance. The hazelnuts in this soup provide a gorgeous crunchy contrast to the smooth creamy finish. SERVES 6 VEGETARIAN 25g (1oz) butter 1 onion, peeled and chopped 1 potato, peeled and chopped 1 celeriac, peeled and chopped Salt and ground black pepper About 900ml (1 pint 12fl oz) vegetable stock 75ml (3fl oz) single or regular cream Handful of chopped mixed herbs To serve Handful of roasted, peeled (see Rachel’s tip below) and roughly chopped hazelnuts 2–3 tbsp chopped parsley 1 Melt the butter in a large saucepan on a low–medium heat, add the chopped onion, potato and celeriac and season with salt and pepper. Place a butter wrapper or piece of greaseproof paper on top, cover with a lid, reduce the heat to low and cook for 7–8 minutes, stirring regularly. 2 Pour in the stock, bring to the boil, then reduce the heat and simmer for a further 10 minutes or until the vegetables are completely soft. Add the cream and the chopped herbs and blend the soup in a blender or using a hand-held blender until it is smooth and velvety. Taste for seasoning. 3 To serve, ladle into warmed bowls and sprinkle with the roasted hazelnuts and parsley.

Tuscan beans on toast Tuscan beans on toast This is the best ever beans on toast that you can imagine. But there’s no tomato sauce here, just lots of delicious sweet pungent garlic, fresh lemon juice and lashings of chopped parsley. Serve on your favourite kind of toast. SERVES 6 VEGETARIAN 400g (14oz) dried haricot or cannellini beans 1 bay leaf 8 large cloves of garlic, peeled 6 slices of bread Butter, for spreading 6 tbsp chopped parsley 2 tbsp lemon juice 4 tbsp olive oil, plus extra for drizzling Salt and ground black pepper Lemon wedges, to serve 1 Soak the beans overnight in enough cold water to cover by several centimetres. Drain the beans and place in a large saucepan filled with fresh cold water. Add the bay leaf and garlic and bring to the boil. Reduce the heat, cover with a lid and simmer for 1–2 hours or until very soft, skimming off any foam that rises to the surface. 2 Just as the beans have finished cooking, toast the bread, spread with butter and place on individual plates. 3 Meanwhile, drain most of the liquid from the beans, leaving a few tablespoons with the beans in the pan. Take out one-third of the beans and the garlic and mash together to form a rough paste. 4 Discard the bay leaf and stir the paste into the cooked beans, along with the parsley, lemon juice and olive oil. Season with salt and pepper and serve on the slices of hot buttered toast with some extra oil drizzled over and lemon wedges.

Creamy fish pie with mushrooms, cucumber and leeks Creamy fish pie with mushrooms, cucumber and leeks This fish pie is so easy to make. You don’t need to mash the potatoes and pipe them over the top as they are layered into the pie. Leeks and mushrooms are a classic combination, but the fairly unusual inclusion of cucumber gives this pie a lovely set of textures. SERVES 6 8 potatoes (about 1.2kg/2lb 10oz) potatoes, unpeeled Salt and ground black pepper 50g (2oz) butter 500g (1lb 2oz) button mushrooms, sliced 600g (1lb 5oz) round white fish, such as haddock, pollack, cod or hake, cut into 6 portions ½ cucumber (about 200g/7oz), peeled (optional) and cut into 1cm (½in) cubes 250g (9oz) trimmed and finely sliced leeks 275ml (9½fl oz) single or regular cream 250g (9oz) Gruyère cheese, grated 30 × 20cm (12 × 8in) pie dish or 6 individual dishes about 10cm (4in) in diameter 1 Preheat the oven to 180°C (350°F), Gas mark 4. 2 Fill a large saucepan with enough water to cover the potatoes, add 1 teaspoon of salt and bring to the boil. Add the potatoes and cook for about 10 minutes or until half cooked (but not soft all the way through). Drain and allow to cool, then peel and cut into slices 5mm (¼in) thick. 3 Meanwhile, set a large frying pan on a high heat and add the butter. When it melts and starts to foam, add the sliced mushrooms, season with salt and pepper and cook, stirring frequently, for 3–4 minutes or until lightly golden. 4 Place half of the potatoes in a layer in the single pie dish or individual dishes, followed by a layer of the sautéed mushrooms then the fish (one portion per dish if using individual dishes). Add the cucumber and leeks, season with salt and pepper, then top with a final layer of potato slices, and season again with salt and pepper. 5 Divide the cream between each dish, or if making a large pie then pour all the cream in the one dish — it should come about halfway up the layered ingredients. Finally, sprinkle each dish (or the single large dish) with the grated cheese. 6 Bake in the oven for 15–20 minutes for individual pies or 20–30 minutes for a single large one, until the top is golden and bubbling, by which point the fish should be cooked all the way through. Serve hot and bubbling.

Tagliatelle with smoked salmon and avocado Tagliatelle with smoked salmon and avocado Rich and velvety, this simple dish is easy to throw together, yet with the avocado and smoked salmon it retains a degree of luxury. It should be served immediately as the avocado will quickly brown. SERVES 6 600g (1lb 5oz) dried tagliatelle 25g (1oz) butter 50ml (2fl oz) olive oil 2 cloves of garlic, peeled and crushed or finely grated 3 tbsp chopped herbs, such as chives, tarragon or basil 300g (11oz) smoked salmon, cut into 1cm (½in) pieces Salt and ground black pepper 1 tbsp cream cheese 2 ripe avocados, peeled, stones removed and flesh diced Juice of ½ lemon 1 Cook the tagliatelle following the instructions on the packet. 2 While the pasta is cooking, place a saucepan on a medium heat and add the butter and olive oil. When the butter has melted, add the garlic and cook for 2 minutes, then add the herbs and smoked salmon, season with salt and pepper and cook for a further minute. 3 Remove from the heat and stir in the cream cheese, followed by the diced avocado. Drain the pasta and toss with the smoked salmon mixture, squeeze over the lemon juice, taste for seasoning and serve immediately.

Clams marinara Clams marinara This clam dish is great rustic Spanish food for casual entertaining. Serve it as a tapa or in a big bowl in the centre of the table, letting your guests help themselves. Make sure you have lots of crusty white bread to mop up all the delicious juices. You can make this with paprika (sweet or hot) or you can use chopped parsley instead. I like to use sweet smoked paprika. SERVES AT LEAST 6 1.5kg (3lb 5oz) fresh clams Salt 5 tbsp olive oil 1 onion, peeled and chopped 4 cloves of garlic, peeled and finely chopped 2 tbsp plain flour 2 tsp sweet smoked paprika 250ml (9fl oz) dry white wine 3 tbsp chopped parsley (optional) Squeeze of lemon juice (optional) 1 First wash the clams by placing them in a bowl of cold water with a good pinch of salt and leaving them for 10 minutes, so that they release any remaining sand. Drain in a colander or sieve and sort through them, discarding any shells that are open and which don’t close when tapped on a worktop. 2 Pour the olive oil into a large, heavy-based saucepan on a medium heat, add the onion and garlic and cook for 6–7 minutes or until nearly soft and slightly golden. 3 Add the flour and the paprika and stir for 30 seconds, mixing them in with the oil. Pour in the wine, stirring to remove any lumps from the flour, then tip in the clams, cover with a lid and cook for 3–4 minutes over a medium heat or until they have opened (discarding any that don’t). 4 Stir in half the parsley (if using) and taste the sauce for seasoning, adding a little lemon juice if necessary. Serve in a big wide bowl with the remaining parsley over the top and some good crusty white bread to mop up all the delicious juices.