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Traditional-Mince-Pies-with-BBC-6-Musics-Shaun-Keaveny-Rosie-Foodie

April 17, 2018
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Traditional Mince Pies with BBC 6 Music’s Shaun Keaveny!

@ Rosiefoodie on Instagram

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🍍Rosie  Birkett🍍
FRANKLY FANTASTIC PESTO FOCACCIA Sharing my favour FRANKLY FANTASTIC PESTO FOCACCIA
Sharing my favourite focaccia recipe today on the newsletter. It’s a pesto focaccia and it’s begging to be baked this weekend and packed into your picnic bag. Or cut up, drizzled with oil and served on the table at your next spring gathering. Or kept all to yourself and filled with all manner of delicious things, oozing milky cheese, cured meats, chargrilled veg. A really fun one to make with little hands to help, too. 
#focaccia #pestofocaccia
Utterly delicious night last night @the_merman_uk Utterly delicious night last night @the_merman_uk ‘Shell Garage: Weigh and Pay’ pop up at our beloved local fishmonger @jenkinsandsonfishandgame. Negroni oysters kicked off proceedings, then we ordered platters of sparkling fresh shellfish which were cooked perfectly with our choice of special flavour bomb butters (wild garlic and espelette pepper) eaten alongside the crab meat and green sauce fries. Sweet, giant nutty red prawns with charred crispy skins and wedges of lemon were an absolute highlight. If you’re in or visiting Deal, check out the rest of the dates for this limited run, really fun and spoiling for seafood lovers.
ASPARAGUS FONDUTA The season is here. Well, it te ASPARAGUS FONDUTA 
The season is here. Well, it technically starts on Monday (St George’s Day here in the UK) but already the green grocers have been selling freshly cut, local spears for weeks, and they’re fatter and juicer than I’ve known them for years. Inspired by a delicious dish eaten a few weeks ago @thelavery and developed my own recipe for asparagus with a silken, sharp cheddar fonduta. It shares a lot in common with a hollandaise in texture but is richer and cheesier and really rather wonderful with new season asparagus. It’s excellent draped with some sour pink pickled onions too. I’ve shared my recipe at the end of my most recent newsletter, and I’m keeping the paywall off for a while so you can go forth and fonduta. Link in stories and bio. Enjoy x
Full of the joys. Never not grateful for long week Full of the joys. Never not grateful for long weekends and bonus time with my precious crew. ❤️🙏🏻 Lush weekend of family time, feasting, and a special day today. Some delicious highlights… 
*Felt cute in my new glasses. So pleased to have gone back to my natural blond (with a little balayage woven in about four months ago) — my hair feels all the better for it 
*Easter bonnet and amazing chocolate swag from @fortnums {gift} 
*Two beautiful boys. Not sure this bunny was feeling those ears but couldn’t resist. 
*my ❤️❤️❤️❤️s
*decorating sweet little terracotta pots @updownfarmhouse_’s lovely little Easter party for kids 
*a glass of my fave Malibran cloudy Prosecco and the house made hot cross buns at Updown 
*tulip goals 
*buckwheat galettes with veg ragout, spinach, ham and cheese, the perfect counter to all that choc — kids love them. Foolproof recipe in the newsletter archive 
*Tanca Ells Ulls — beautiful Spanish Malvasia I can’t get enough of right now 
*incredible Welsh lamb from @butcherybocs for Easter Sunday 
*beach funtimes 
*running free 
*bit windy 
*flowering sea kale 
*wisteria hysteria 
*freshly cut local Kent asparagus from @themerchantofrelish 
*cockles from @jenkinsandsonfishandgame 
*mum’s garden clematis
EASTER FEASTER {ad-pr product} Happy Easter from m EASTER FEASTER
{ad-pr product} Happy Easter from my family to yours. Cooked a big feast for both sets of grandparents on about two hours’ sleep because our three year old was so excited about the Easter bunny and the copious amounts of chocolate she knew she’d consume — thank you @fortnums for the incredible hamper! — she couldn’t sleep a wink, so nor could we. Powered through with coffee and a cheeky skin contact Spanish Malvasia which I’ll find the name of later. Table heaving with blushing pink roast lamb leg (rolled and boned for ease of carving) studded with garlic, rosemary and anchovy; buttered, minted Jerseys and my braised peas and asparagus (recipe in latest newsletter) minus the lettuce, which we didn’t manage to get. Delicious. Welsh lamb is my absolute favourite as you can really taste all that gorgeous herbaceous forage, I got mine from @butcherybocs which I can highly recommend. What was on your table?
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