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Recipe: wild garlic gnocchi for Borough Market Life Magazine

@ Rosiefoodie on Instagram

rosiefoodie

šŸRosie  BirkettšŸ
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. ā¤ļøšŸ™šŸ» 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 ā¤ļøā¤ļøā¤ļøā¤ļø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?
BRAND NEW SPRING RECIPES FOR EASTER 🐣 It shoul BRAND NEW SPRING RECIPES FOR EASTER 🐣 
It shouldn’t just be about chocolate this weekend. There should be a lot of chocolate, of course, but also, what about Jersey royals with torn burrata and mojo verde; lamb and feta smash burgers with aubergine and toasted pitta; brothy braised peas with lettuce and new season asparagus? You can find these brand new recipes in my latest newsletter all about celebrating Spring produce. It’s my absolute favourite time of year and a brilliant moment for cooking and eating. Link in bio for recipes. Happy Easter xx
SOMETHING FOR THE (EASTER) WEEKEND I’m sharing s SOMETHING FOR THE (EASTER) WEEKEND
I’m sharing some brand new recipes just in time for Easter. We have lamb and feta smash burgers loaded into toasted pittas with aubergine, pickled onions, and harissa yoghurt. Fun, relaxed, ridiculously good, I don’t care if you don’t make them for Easter, just make them. And two spring sides for your Easter table: buttery Jersey Royals with burrata and mojo verde inspired by our trip to Lanzarote; and a brothy braise of peas, new season asparagus and lettuce that is pure alchemy and spring on your plate. These are the kinds of dishes that make me excited to cook, and even more excited to eat. Head to the latest newsletter for all the recipes. 
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#easter #easterweekend #easterrecipes #lambrecipes #potatoes #asparagus
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