You are here: Home Recipes Recipes Rachel's OrganicMy RecipesRaspberry PavlovaBy Rachel's OrganicSmoked salmon & asparagus with dill and chive dressingBy Rachel's OrganicCrispy Duck SaladBy Rachel's OrganicPersian Chicken Stew with Walnut & Honey SauceBy Rachel's OrganicPot au ChocolatBy Rachel's OrganicChocolate and beetroot cakeBy Rachel's OrganicRoasted beetroot soup with feta yoghurt dressingBy Rachel's OrganicRoasted RatatouilleBy Rachel's OrganicSticky gingerbread puddings with toffee pear sauceBy Rachel's OrganicMacaroni cheese with crispy leeks and baconBy Rachel's OrganicFruity PancakesBy Rachel's OrganicPea & watercress soupBy Rachel's OrganicCauliflower cheese soup with homemade breadsticksBy Rachel's OrganicSalted caramel malt cakeBy Rachel's OrganicCarrot cakeBy Rachel's OrganicVietnamese squid saladBy Rachel's OrganicThis salad is the perfect supper for a lazy summer evening in the garden. If you’ve already got the barbeque going then chargrill the squid for a minute instead of boiling them for a delicious smoky flavour. www.rachelsorganic.co.ukCarrot cakeBy Rachel's OrganicThis cake is a great way to use up any spare carrots left at the bottom of veg box. It’s light and moist and has an addictive creamy cheese and yoghurt frosting. Perfect for an Easter gift or if we’re being greedy (which we usually are!) as a delicious afternoon tea treat.