THE RECIPES MY MOTHER TAUGHT ME

Rachel Allen is a master at creating dishes with easy crowd appeal. To mark Mothering Sunday on 26 March, this collection from her latest book includes recipes of the most tempting kind, many of which are old favourites, handed down to her from her mum

THIS PICTURE AND RIGHT Rachel’s mum Hallfridur in Iceland

PHOTOGRAPHS MAJA SMEND FOOD STYLING ANNIE RIGG STYLING LYDIA BRUN

A BIT ABOUT RACHEL

Known for her honest, down-to-earth cooking style, she’s written numerous cookbooks, frequently appears on TV, and teaches at the famed Ballymaloe Cookery School in County Cork, Ireland. She lives by the sea with husband Isaac and children, Joshua, Lucca and Scarlett.

Garlicky, buttery chicken kiev, p60

Chicken kiev

SERVES 4. HANDS-ON TIME 35 MIN, OVEN TIME 10-20 MIN

MAKE AHEAD

Make the garlic butter up to 48 hours in advance and keep, covered, in the fridge. Soften at room temperature until pliable before continuing with the recipe.

• 4 free-range chicken breasts, skin removed

• 2 garlic cloves, crushed with a little salt

• 4 tbsp fresh flatleaf parsley, roughly chopped

• 100g butter, softened

• 40g parmesan, grated

• Zest and juice 1 lemon,

• 1 medium free-range egg, beaten

• 3 tbsp plain flour

• 120g dried breadcrumbs

• 2 tbsp extra-virgin olive oil

• Leafy salad or seasonal vegetables to serve

1 Cut a pocket inside the chicken breasts by piercing the thick end with a thin, sharp knife. Push the blade of the knife down to near the thin end of the breast, being careful not to cut right through the flesh. Sweep the blade from side to side to make the pocket wider on the inside while keeping the opening incision small. This will help stop the lovely garlic butter leaking out. Set aside.