Recipes by Rachel Allen

By
Rachel Allen
Prep time
30 minutes
Difficulty
Average
Cooking time
25 minutes
Servings
4
Ingredients
  • 225g dried red or puy lentils
  • 3 tbsp sunflower oil
  • 1 large red onion
  • 2 garlic cloves
  • 2.5cm piece fresh ginger, grated
  • 1 medium-hot red chilli, deseeded and chopped, plus extra to garnish if you like
  • 1 medium-hot green chilli, deseeded and chopped
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground corriander
  • 300ml vegetable stock, hot
  • 200g can chopped tomatoes
  • Good pinch of cayenne pepper
  • 100ml coconut cream (you can also use half the fat coconut cream if desired)
  • 100g baby leaf spinach, to serve
  • 20g bunch of fresh coriander, to serve
  • 6 tbsp crème fresh, to serve
  • Serve with 3 Nairn's organic oatcakes
By
Rachel Allen
Prep time
5 minutes
Difficulty
Easy
Cooking time
10 minutes
Servings
2
Ingredients
  • 1 tbsp sunflower oil
  • 25g butter
  • 75g mushrooms, quartered
  • squeeze of lemon juice
  • salt and pepper
  • 3 eggs
  • 1 tbsp milk
  • a good handful of baby spinach leaves
  • 1 tbsp finely chopped chives
By
Rachel Allen
Prep time
5 minutes
Difficulty
Easy
Cooking time
0 minutes
Servings
2
Ingredients
  • 1 tbsp dried cranberries, roughly chopped
  • 100g brie, cut in to roughly 1cm cubes
  • 6 pecan nuts, roughly chopped
  • 4 chicory leaves (or lettace leaves)
  • For the Dressing:
  • 1 tsp. white wine vinegar
  • ¼ tsp Dijon mustard
  • salt
  • pepper

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