Rosie Kellett

4 days ago | rosiekellett.substack.com | Rosie Kellett

I’ve always been freelance, having lived in London for 12 years now and working so many different random jobs, always with a foot in the culinary world, and always with some element of my working life in a team. For the last two years I have been fully self employed, working just for myself, managing all my time, commitments and working responsibilities. It’s been incredibly freeing and fulfilling, but also, at times, quite lonely.

5 days ago | thebristolmag.co.uk | Rosie Kellett |Isabelle Blakeney

As life expectancy continues to rise, many people’s retirements could stretch beyond longer than they thought, and they may need to rethink when they will retire. Phasing retirement could boost your pension pot and help you manage your free timeThe retirement model of finishing work one day and being retired the next is receding somewhat, in favour of phased retirement. This type of tapered working can offset some of the emotional difficulties of retirement.

1 week ago | rosiekellett.substack.com | Rosie Kellett

Happy Wednesday and Second Helpings day to all those who celebrate. This week we are taking you along with us on the first stop of the In for Dinner book tour, which excitingly was in my home town of Ripon in North Yorkshire. If you’ve never travelled to this part of the UK, let this be my official invitation to do so.

2 weeks ago | telegraph.co.uk | Rosie Kellett

"Who's in for dinner?" Every day, I, or one of my six housemates, will ask this question on our group chat. If you are out but you'd like food when you get home, you can ask for a "late plate", and when you get home there will be a plate of food with your name on it, waiting for you, on the kitchen table. I've been living communally for five years, cooking, eating and planning weekly food shops with my housemates, each one of us pitching in £25 for the week.

3 weeks ago | telegraph.co.uk | Rosie Kellett

StepPut 3 tbsp olive oil, 3 finely diced white onions, 3 peeled and finely diced carrots, 1 bulb garlic, 1 halved lemon and some seasoning into a large heavy-bottomed pan and place over a medium-high heat. Stir to combine, then sauté for at least 20 minutes, until jammy, reduced and beginning to colour. StepAdd 1 tbsp tomato purée and keep cooking for 5 minutes until the colour has deepened.