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1 week ago | 
rosiekellett.substack.com | Rosie Kellett
I’m gonna go out on a limb and say that the majority of us are looking for delicious ways to eat less meat, a few more vegetables and get the most out of our time in the kitchen, using as few ingredients as possible. Not everyone, for sure, not even every day, but I certainly have a desire to find recipes that are easy, quick, that I already have the ingredients for in my house, that are DELICIOUS and inventive and surprising and plant forward.
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2 weeks ago | 
rosiekellett.substack.com | Rosie Kellett
Hey guys, Welcome back to what feels like the first edition of The Late Plate in a while that isn’t book related, tour related or generally pushing some other agenda that isn’t the pure manifestation of a delicious bite. This Savoury Granola recipe was born out of a conversation I was having with my boyfriend recently. For context, we both cook for a living, but our jobs couldn’t be more different.
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3 weeks 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.
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1 month 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.
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1 month ago | 
rosiekellett.substack.com | Rosie Kellett
We took a little break there from releasing episodes of Second Helpings, but we are BACK and we are back with a bang.
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1 month ago | 
rosiekellett.substack.com | Rosie Kellett
Ciao guys, I hope you all enjoyed the long weekend and revelled in rest, relaxation, delicious food and a good dose of fun. It feels like it’s been a while since I shared some honest, vulnerable feelings with you here, and so this week’s newsletter will be just that. I am coming out of what can only be described as the busiest, most exhilarating, stressful and surreal month of my life, and let me tell you, my body is feeling it.
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2 months ago | 
rosiekellett.substack.com | Rosie Kellett
Good morning!I can hardly believe I’m saying this, after nearly two years in the making, my cookbook In for Dinner is published tomorrow! It feels surreal that something I have been working on for so long, talking about incessantly and feeling so much anticipation for will just simply be in bookshops from tomorrow. I am fizzing with excitement to share it with you, whilst also feeling a lot of anticipation and a dash of nerves. In for Dinneris my baby, but tomorrow she will be all yours.
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2 months ago | 
rosiekellett.substack.com | Rosie Kellett
Something I am always asked for, time and time again, is my top tips for hosting. As someone who has built their entire personality and career around enjoying feeding people, it’s something I do a lot of and I’ve learned a few tricks along the way for hosting without loosing your mind. It was my birthday last week and it fell on a Wednesday, so I planned a little get together for Easter Sunday, when more of my friends were free for a relaxed lunch.
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2 months ago | 
rosiekellett.substack.com | Rosie Kellett
Today is my 32nd birthday, and I chose to share this cake recipe from my book, In for Dinner, to mark the occasion. There is a lot I could say about birthdays, the passing of time and the mixed emotions that they kick up, depending on where you’re at mentally. Last year was a tricky one for me, I had just come out of a long term relationship and was deeply heartbroken, confused and quite frankly, angry.
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2 months ago | 
rosiekellett.substack.com | Rosie Kellett
I back myself to be able to bake a pretty good treat given the right level of desire, drive and motivation, it’s rare for me to eat something out and about that I don’t think I could also make at home if I really put my mind to it. That is until I tried the Marmite, Cheese and Spring Onion pastry from Popham’s bakery in London. This pastry floored me the first time I had it, and had me going back multiple times that week to get a second and third bite.