Rachel Allen was brought up in Dublin and her early cooking experiences were with her sister, as the pair made biscuits, each pretending to be Delia Smith.
Encouraged by her family, Rachel went to the Ballymaloe Cookery School at the age of 18 and realised that she wanted to make food her career. After graduating from the school she cooked at the Ballymaloe House Hotel, eventually returning to teach at the school. She has also spent some time working as a caterer in Vancouver.
Perfect roast turkey and stuffing
Irish beef stew
Moroccan lamb tagine with lemon and pomegranate couscous
Bean and rice burrito
Lemon and pomegranate couscous
Baked Alaska with hot chocolate sauce
Bagels
See all recipes by Rachel Allen (27)
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
