Thanks Rachel for sharing these recipes !

Pork, Chorizo And Spinach Pie

This versatile pie is great eaten either hot or cold and is perfect for picnics. You can serve it cold with relish and gherkins for a ploughman's lunch, or piping hot for dinner after a long winter's walk. It's truly a pie for all seasons. Simply irresistible!

Serves 8-10

Ingredients

For the hot water crust pastry (Makes 250g (9oz)):
75g (3oz) butter, cubed
100ml (4fl oz) water
225g (8oz) plain flour
Pinch of salt
1 egg, beaten

For the filling:
50g (2oz) butter
400g (14oz) spinach leaves
Salt and freshly ground black pepper
750g (1lb 10oz) minced pork
50g (2oz) chorizo, sliced and roughly chopped
Pinch of freshly grated nutmeg
4 cloves of garlic, peeled and crushed
1 tbsp chopped sage
3 eggs, beaten

You will need a 25cm (10in) diameter tart tin, 3cm (1¼in) deep

Method

1. First make the pastry. Place the butter and water in a medium sized saucepan and heat gently, stirring occasionally, until the butter melts, then allow the mixture to come to a rolling boil.

2. Meanwhile, sift the flour and salt into a large bowl. Make a well in the middle and add the egg. Then pour the hot liquid from the pan into the flour and stir with a wooden spoon to mix.

3. Spread the mixture out on a large plate with the wooden spoon and allow to cool (about 15 minutes), then wrap in cling film and place in the fridge for 30 minutes until firm.

4. While the pastry is chilling, cook the spinach. Melt the butter in a wide saucepan, add the spinach and cook until wilted. No additional water is necessary; the moisture left on the spinach is sufficient. Season with salt and pepper. When cooked, drain and allow to cool.

5. In a large bowl, mix all the other ingredients, including two-thirds of the beaten eggs, and season with salt and pepper. Make sure the spinach is cooled, then chop it roughly and add to the mixture. Mix well.

6. Preheat the oven to 220?C/425?F/Gas Mark 7.

7. When the pastry is chilled and firm, divide it in half, then roll out one half on a lightly floured work surface until it is about 8mm (3/8in) thick and use to line the tart tin. Trim the edges and then brush with some of the beaten egg. Place the pork mixture in the pastry case. Roll out the second half of the pastry until it is also about 8mm (3/8in) thick and place it on top of the pie, pressing the edges together to seal. Trim the edges and brush the top with more beaten egg. Roll out the scraps until they are approximately 5mm (¼in) thick and cut into leaves or whatever shapes take your fancy, if you wish. Place these on top of the pie and brush the shapes with a little more beaten egg to glaze.

8. Make a small hole (5mm/¼in wide) in the centre top of the pastry and bake in the oven for 15-20 minutes or until a skewer inserted into the middle comes out hot.

9. Allow to cool for at least 30 minutes before removing from the tin. When cooled, cut into slices to serve.

French Toast

The French call this pain perdu (lost bread). It is made with slightly stale leftover bread (if your bread is not stale, leave it out overnight to dry out). You can add ground spices to the egg mixture such as cinnamon, nutmeg or mixed spice, or stir in mashed fruit like bananas, raspberries or strawberries before frying.

Serves 4

Ingredients

2 eggs
2 tbsp double
Cream or milk
Pinch of salt
15g (½oz) butter
4 slices of bread, white or brown
Icing sugar, for dusting

Method

1. Whisk together the eggs, the cream or milk and the salt in a bowl.

2. Place a frying pan over a medium heat and melt the butter. Soak a piece of bread on both sides in the egg mixture, then place in the pan. Cook for 2 minutes on both sides until the bread is deep golden.

3. Place on a warmed plate and dredge generously with icing sugar to serve. Cook the remaining pieces of bread in the same way.

Chicken, Ginger And Cashew Stir-Fry With Coconut Noodles

This delicious and easy stir-fry is very quick to prepare for both friends and family; it is a favourite of ours and makes a yummy and healthy supper. If you do not have a wok, use a large, heavy bottomed frying pan.

Serves 4-6

Ingredients

For the noodles:
1 litre (1¾ pints) vegetable (or chicken) stock
1 x 410g tin coconut milk
450g (1lb) thin egg noodles

For the stir-fry:
2 tbsp sesame oil
1 tbsp sunflower oil
6 large garlic cloves, peeled and finely chopped
1 tbsp finely grated ginger
450g (1lb) chicken, cut into thin strips
1 carrot, peeled, cut in half lengthways and very thinly sliced at an angle
150g (5oz) mangetout, cut in half at an angle
250g (9oz) mushrooms, sliced
150g (5oz) unsalted cashew nuts or peanuts, toasted and roughly chopped
3 tbsp chopped coriander
Salt and freshly ground black pepper

Method

1. First, prepare the coconut noodles. Place the stock and coconut milk in a saucepan and bring to the boil. Add the noodles and cook according to the instructions on the packet. When cooked, drain. To prevent them from sticking together, add a couple of tablespoonfuls of the cooking liquid to the noodles. Cover and keep warm.

2. Meanwhile, heat a wok until almost smoking, add the sesame and sunflower oils and the garlic and ginger. Cook for a few seconds, then add the chicken and cook for a few minutes, stirring regularly, until the outside is just golden.

3. Add the carrots, mangetout and mushrooms, toss and stir for another few minutes until the vegetables are just cooked but still slightly crunchy. Toss in the nuts and chopped coriander and season.

4. Serve on top of the noodles.

Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy TV chef, author, journalist and mother, and still teaches at Ballymaloe.

Rachel is the author of four bestselling cookery books, which include Rachel's Favourite Food at Home and Rachel's Food for Living. Her extremely popular television series for RTE and the BBC have been broadcast internationally and she frequently appears on BBC's Saturday Kitchen. Her charming manner and effortless style make her a delight to watch. Rachel is columnist and contributor to a number of Irish publications, including the The Sunday Tribune magazine, and is often featured in articles and interviews in the media.

Rachel's style of cooking is above all practical - simple but delicious food, ideal for family and friends. Her influences are both regional and global. The BBC describe her as an "Irish cooking queen" and Good Food magazine believe she "has put Irish cooking on the map in recent years". Rachel has a devoted fan base both in the UK and Ireland, and the popularity of her television programmes continues to rise.

Rachel lives in her seaside home in County Cork with her husband Isaac, sons Luka and Joshua, 7 month old Scarlett and their dog Buddy.

For more information see www.rachelallen.co.uk