Rachel Allen's Everyday Kitchen

Rachel Allen shows viewers how to get the most out of their shopping budgets and ingredients, using recipes designed to make money and food go further. She begins with a visit to her local market, where she gathers both inspiration and produce for a variety of dishes. Back in the kitchen, Rachel cooks using potatoes and Dublin Bay prawns.

Rachel Allen cooks at home for her family, and adds a new and delicious twist to everyone’s favourite, roast chicken. Any left-overs are put to good use in a summery salad, followed by a dessert of iced strawberry meringue cake, and she reveals ways in which to wow your guests.

The chef rustles up food for hot sunny weather, including a nutty quinoa salad, a potato, smoked salmon and dill tart and a spinach, bacon and Gruyere frittata. Plus, more tricks of the trade from Rachel’s school kitchen and a glimpse of her working life as she visits London.

Rachel makes slow-cooked dishes, including a melt-in-the-mouth lamb neck with yogurt and a rustic plumb pie.

The chef prepares food designed to appeal to children and their parents, including a goats’ cheese and red onion pizza, cheesy chorizo dough balls and a cookies and cream cheesecake. Plus, more tricks of the trade from Rachel’s school kitchen and a glimpse of her family life as she picks vegetables with her daughter.

The chef offers meal ideas for those who work from home, including a roasted butternut squash salad with flatbreads, Swedish cardamom cookies, and red lentil soup with cumin and coriander. Rachel also offers an insight into her own working life and there are more skills to be learnt in the cookery school kitchen.

The chef explores the advantages of cooking with home-grown ingredients, preparing honey-roast duck with red cabbage, duck spring rolls with plum sauce and sesame pak choi, and raspberry upside-down cake. She also offers further hints and tips in the cookery school kitchen.

The chef prepares a series of recipes designed to provide a boost of energy, including smoked salmon and lemon risotto with asparagus and easy arancini with creme fraiche herb sauce. She also emonstrates how to rustle up an indulgent dessert of chocolate mousse with salted caramel sauce and shortbread biscuits.

Following the chef on a day out with her son, before joining her in the kitchen for hearty steak fajitas, classic cheesy meatballs with spaghetti, and a satisfying butterscotch apple pudding. Rachel also shares more secrets, tips and advice from the cookery school kitchen.

The chef offers an alternative to packed lunches, before preparing pickled beetroot, sweet potato and lentil salad, and cheese, tomato and basil tart in the kitchen.

Inspired by flavours of the Mediterranean, the chef prepares a feast of classic dishes and sure-fire family favourites, including tagliatelle al ragu, lasagne with caramelised onion with rosemary bread and pear frangipane.

The chef prepares for an evening with her friends by baking white yeast bread with saffron clams and chicken liver with sherry. She also cooks up a white chocolate and raspberry bread and butter pudding.