rosie birkett

Curing your own salmon is well worth it for taste and wow-factor. Serve this beetroot and berries version as a starter or on crackers as a canapé

Beetroot & Blackberry Cured Salmon

salmon,

brown sugar

sea salt

blackberries

beetroots,

juniper berries, crushed

tbsp gin

dill,

white peppercorns, crushed

tbsp horseradish

Beetroot & blackberry cured salmon

In a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, combine the ingredients for the beetroot and berry cure. Unravel some cling film but keep it attached to the roll. Spoon a bit of the cure on the cling film then lay the salmon, skin-side down, on top and pack the rest of cure over the flesh. Roll the fish tightly in cling film to create a package. Put the package in a shallow baking dish or shallow-sided tray and lay another tray on top. Weigh the tray down with a couple of tins and put in the fridge for two days, turning the salmon over occasionally.

On the second day, remove the salmon from its wrapping and scrape off any excess cure. Gently rinse the remaining cure off the salmon and pat dry with kitchen towel. In a bowl, combine the chopped dill with the peppercorns, horseradish and gin. Prepare another piece of cling film for the salmon and cover all over with the herb mix. Wrap the salmon up again as before. Put it in the baking tray, weigh it down, and leave, for at least another 8 hrs. Remove the salmon from its wrapping and transfer to a board. Finely slice and serve with sourdough crackers and pickles. Will keep in the fridge for up to three days.

Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours

Green spinach & lemon risotto with crispy prosciutto

milliliters warm vegetable stockor chicken stock

spinach

parsley

olive oil

prosciutto

butter

thyme sprig, leaves picked

leek, the white part finely chopped (freeze the green part

garlic clove, finely chopped

arborio risotto rice

dry white wineor vermouth

parmesan, grated plus extra to serve

lemon,

tbsp double cream(optional)

nutmeg,

Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.

Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.

Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

Celebrate fennel season in mid-summer with this delightful side salad. It's made with radishes, shavings of lancashire cheese, basil, mint and pickled peaches

Shaved fennel & radish salad with pickled peaches

whole skin-on almonds

fennel seeds

tsp rapeseed oil

½ tsp smoked paprika

fennel bulbs

lemon

radishes

lancashire cheese

basil

mint leaves

peaches

caster sugar

milliliters white wine or rice vinegar

star anise

First, make the pickled peaches. Put the peach slices in a bowl and set aside. Tip the remaining ingredients into a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with 50ml water and bring to the boil, stirring until the sugar has dissolved. Remove from the heat and leave to cool for 10 mins. Pour the mixture over the peaches and leave to pickle for at least 30 mins, or up to a few hours.

Heat the oven to 200C/180C fan/gas 6. Put the almonds and fennel seeds on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking tray</a>, drizzle&nbsp;with the rapeseed oil, and sprinkle over the smoked paprika and a little salt. Toss to coat. Bake for 8 mins, or until toasted and slightly crisp.

Pull away any tough outer leaves from the fennel bulbs (you can keep these to use for stock). Trim the bases, and remove the stems and fronds (again, reserving these for stock, if you like). Slice the bulbs in half along their cores, then lay them, cut-side down, on a chopping board. Very finely slice each half into half-moons, then tip into a bowl and drizzle with the lemon juice. Meanwhile, drain the pickled peach slices.

Drain the radishes and combine with the fennel and a large pinch of salt. Leave to sit for a few minutes, then stir in the peaches, most of the cheese and half the herbs. Drizzle with the olive oil and scatter over the toasted almonds and fennel seeds. Garnish with the rest of the herbs, and a bit more cheese.

Try our delicious salsa verde recipe with tarragon, parsley, capers and wild garlic. This herby green sauce is perfect with traditional roast chicken and fish

Salsa verde (green sauce)

tarragon

packs flat-leaf parsley

wild garlic (or 2 garlic cloves)

Dijon mustard

small capers, drained, rinsed and roughly chopped

extra virgin olive oil

tbsp sherry vinegar

Chop the herbs and garlic, mixing&nbsp;with 1 tsp sea salt, until very fine.&nbsp;

Add the mustard and capers, and combine. Transfer the mixture to a bowl and stir in the olive oil.&nbsp;

Add the vinegar, little by little, stirring and tasting as you go &ndash; trust your palate!

A beautiful bright and easy risotto with an egg yolk added at the end to give a lovely silky richness - perfect for lunchtime entertaining

Saffron risotto

1.2 litres/2 pints chicken stock

tbsp butter

onion

milliliters Fino sherry or dry white wine

saffron

rocket salad, to serve (optional)

Heat the stock in a pan over a very low heat &ndash; have a ladle at the ready. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it&rsquo;s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it&rsquo;s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.

Add the Parmesan and stir until melted. Turn off the heat and stir in the egg yolk. Season and serve with a peppery rocket salad, if you like.

Combine streaky bacon, cavolo nero and celeriac with cream for luxurious comfort food. A thyme crumb topping brings added texture to this autumnal mash

Celeriac & cavolo nero colcannon with thyme & bacon crumb

celeriac

leek

cavolo nero

½ lemon

rashers of streaky bacon

thyme sprigs, leaves picked

rye sourdough bread

double cream

nutmeg

Put the celeriac in a deep pan, cover with water and add 1 tbsp salt. Cover with a lid and bring to the boil, cooking for about 20 mins until tender. Meanwhile, melt half the butter in a frying pan and fry the leek with a pinch of salt and pepper for about 10 mins until softened. Add the cavolo nero and a squeeze of lemon juice and fry for a further few mins until tender.

Scrape the contents into a bowl and add a splash of olive oil to the pan. Fry the bacon and thyme until the bacon is crispy. Add the breadcrumbs and fry until toasted, being careful not to burn them.

When the celeriac is cooked, drain and allow to steam in the colander for 1 min or so, then transfer to a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and lightly blitz until you have a fairly chunky mash. Add the cream and the rest of the butter, season with salt, pepper and a grating of nutmeg and blitz again. Check for seasoning, transfer to a bowl and fold through the cabbage and leek mix. Top with the crispy crumb and serve.

Make the most of summer's sweet, golden apricots with these moreish apricot and pistachio frangipane blondies. They make a perfect treat for afternoon tea

Apricot & pistachio frangipane blondies

unsalted butter

light muscovado sugar

plain flour

pistachios

milk

apricots

golden caster sugar

Heat oven to 200C/180C fan/gas 6 and butter and line a rectangular baking tin, approx 20 x 25cm. To make the frangipane, beat together the sugar and butter until fluffy, then add the egg and pistachios.

In a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>, stir together the muscovado sugar, fennel seeds and melted butter with a pinch of salt. Add the egg and stir vigorously, then tip in the flour and half the pistachios and fold until well combined and no streaks remain. Add the milk to loosen.

Spoon two-thirds of the batter into the tin and smooth with the back of a metal spoon or <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>, then arrange the apricot halves on top and press into the batter. Dot the frangipane around the batter too, then top with the remaining spoonfuls of batter so that it&rsquo;s part covering the frangipane and apricots. Scatter over the rest of the pistachios. Bake for 25-30 mins until a skewer comes out with some crumbs that are a little moist, but not raw. Cool completely in the tin, then cut into 12 squares.

Make this moreish vegetarian dish as an easy starter for a dinner party. You can make it in 20 minutes and the sauce can be prepped ahead of time

Charred spring onions & romesco

blanched almonds

walnuts

garlic

skinned roasted red peppers

tomato purée

sourdough bread

milliliters extra virgin olive oil

cayenne pepper

½ tsp hot smoked paprika

red wine vinegar

spring onions

Put the nuts in the bowl of a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a>, saving a handful to serve. Add the garlic, then blitz until you have coarse crumbs. Add the red peppers and tomato purée and blitz again to a rough paste. Add the sourdough and a glug of the oil to loosen the mixture, then blitz once more until you have a slightly smoother paste. Pour the sauce into a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> and add the cayenne pepper, paprika and some seasoning. Pour in the rest of the olive oil, stirring to incorporate it. Add the vinegar, 1 tsp at a time, until the sauce has the right acidity &ndash; it should make you salivate!

For the spring onions, brush them with olive oil, season with salt and <a href="https://www.bbcgoodfood.com/content/test-five-best-griddle-pans">griddle</a> over a high heat, turning occasionally, until softening at the core and charred all over. Serve the spring onions with the sauce and a scattering of almonds.

Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

Tomato, burrata & broad bean salad

tomatoes

1⁄2 tsp caster sugar

broad beans

chives

flat leaf parsley

lovage

tbsp red wine vinegar

mozzarella

hazelnuts

Chop the tomatoes into a mixture of slices and wedges, then put them in a <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">bowl</a>. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it &ndash; I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.

Finely chop the herbs, then tip into a bowl and <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a> in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

Make the most of vibrant pink rhubarb with a cake which combines its delicious tart flavours and sweet elderflower cordial - a stunning centrepiece!

Rhubarb & elderflower cake

rhubarb

tbsp elderflower cordial

whole, skin-on almonds

eggs

tsp vanilla extract

tsp baking powder

½ tsp bicarbonate of soda

full-fat natural yogurt

Heat oven to 200C/180C fan/gas 6. Butter the sides of two 20cm round cake tins and line the bases with baking parchment.

To roast the rhubarb, line a high-sided baking tray with baking parchment, add the rhubarb, then top with the sugar, lemon juice, zest and cordial. Cover with foil and roast in the oven for 25 mins until soft. Remove from the oven and reduce the temperature to 190C/170C fan/gas 5. Strain the rhubarb from the poaching liquor, reserving the syrup.

Tip the almonds into the bowl of a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and blitz until ground (if using whole almonds), but still retaining some texture.

Put the butter in the bowl of a <a href="https://www.bbcgoodfood.com/content/top-five-food-mixers">stand mixer</a> fitted with a whisk attachment (or use an electric whisk) and cream it on medium speed for 2 mins, then, using a rubber spatula, scrape down the butter from the sides of the bowl, then tip in the sugar and lemon zest. Turn up the mixer speed slightly and continue whisking for 5 mins until light and fluffy. Turn the mixer speed down slightly, then add the eggs, egg white, vanilla extract and cordial and mix together.

Combine the flour, almonds, baking powder, bicarbonate of soda and a pinch of salt in a bowl. Scrape the butter mixture down from the sides of the stand mixer bowl, turn the mixer to low speed &ndash; so it&rsquo;s just stirring &ndash; then spoon in the flour and almond mixture in four batches, alternating with spoonfuls of the yogurt, and finishing with a batch of the flour and almond mixture. Mix until just combined, with no streaks remaining, then add half the roasted rhubarb and 1 tbsp of&nbsp;its syrup to the batter and fold it in.&nbsp;

Divide the batter evenly between the cake tins and bake in the oven for 25-30 mins until a skewer inserted into each cake comes out clean. Remove the cakes from the oven, leave them to cool completely in the tins on a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">wire rack</a>, then carefully remove from the tins.

For the filling, whip the cream to soft peaks in a bowl and fold in three-quarters of the remaining roasted rhubarb, along with the elderflower cordial and yogurt.

Put one of the cakes flat-side down on a cake stand or plate, prick it all over with a skewer, and use a pastry brush to brush the cake with a little elderflower cordial. Spoon on half the cream mixture, top with the other cake, and brush that cake with cordial, too. Spoon over the remaining cream mixture, top with the remaining rhubarb and spoon over some of the poaching syrup. Garnish with elderflowers or seasonal flowers.

Cross cauliflower cheese with a pasta bake for a hearty vegetarian dinner that kids and grown-ups will love. It also delivers two of your 5-a-day

Cauliflower cheese pasta bake

cauliflower

shallots

tsp caster sugar

thyme

tbsp white wine

large pasta shapes,

bay leaf

tbsp plain flour

mature cheddar

gruyère

tsp white wine vinegar

Heat oven to 220C/200 fan/gas 9. Toss the cauliflower florets, leaves and sliced core with 1 tbsp olive oil in a roasting tin and season. Roast in the oven for 30-40 mins, or until the cauliflower is turning golden and smelling nutty. While it&rsquo;s roasting, heat 1 tbsp of olive oil in a non-stick frying pan and add the shallots, sugar and thyme. Cook for 10-15 mins until soft, sweet and caramelised. Add the wine and cook for a few more mins until evaporated. Meanwhile, cook the pasta in salty boiling water until just cooked. Drain and set aside.

For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. Pour in the milk, little by little, stirring with a <a href="https://www.bbcgoodfood.com/content/top-five-whisks">whisk</a>, until fully incorporated and you have a smooth, lump-free sauce. Cook for about 10 mins until thickened, and then season with nutmeg and black pepper. Next, add the cheese and stir over the heat until it&rsquo;s melted and smooth. Taste the sauce and adjust the seasoning, adding the vinegar or lemon juice to taste.

Tip the pasta and shallots into the cauliflower roasting dish, then pour over the cheese sauce and stir so everything is well coated. Sprinkle over the remaining parmesan, reduce the oven to 180C/160C fan/gas 4 and bake for 20 mins, or until golden. Remove from the oven and allow to settle for about 10 mins, then serve with a crisp chicory salad.

Make the most of a glut of courgettes with these easy, speedy fritters made with halloumi and sesame seeds. Serve with a delicious chilli honey drizzle.

Sesame, halloumi & courgette fritters with chilli honey drizzle

½ tsp sea salt

self-raising flour

rice

sesame seeds

¼ tsp ground white pepper

tsp mint leaves

halloumi

vegetable oil

tbsp honey

½ tsp pul biber or other chilli flakes

lemons

To make the chilli honey drizzle, warm the honey, 2 tbsp water, chilli flakes and lemon zest in a small pan until bubbling and syrupy, about 3 mins. Put the courgettes in a sieve and sprinkle over the salt. Allow to drain for 30 mins, then use your hands to squeeze out the liquid – you want them as dry as possible.

Combine the flours, sesame seeds and pepper in a bowl. Add the mint, halloumi and courgette, and toss lightly to combine. Crack in the eggs and use a fork to stir them into the mixture along with the spring onions. Stir until you have a thick batter.

Heat 1 tbsp oil in a large, heavy-bottomed non-stick frying pan and swirl to coat the base. Add 2 heaped tbsp of the batter for each fritter, flattening them down with a spatula, and fry for a couple of minutes until golden. Flip them over and press down with the spatula, then fry for another few minutes until golden and cooked all the way through. Drain on kitchen paper and season with a few flakes of sea salt. Drizzle with the chilli honey to serve.

Cacio e pepe or "cheese and pepper" is a Roman classic – an easy pasta sauce that uses pasta water for silky texture. Runner beans add freshness and bite

Cacio e pepe with runner beans

linguine

runner beans

black peppercorns

parmesan (or vegetarian alternative), finely grated and at room temperature

pecorino (or vegetarian alternative), finely grated and

Boil a pan of salted water, add the pasta and cook for 4 mins. Add the runner beans and cook together for 2 mins, then drain, reserving the water.

Gently heat the oil and ¾ of the butter in a large, high-sided frying pan over a medium heat. Stir in the pepper with a wooden spoon and cook for 1 min, then add in a ladleful of the pasta water and whisk vigorously until you have the beginnings of a smooth sauce. Add in the rest of the butter, the pasta and the beans and half the cheeses, and stir, shaking the pan as you go to mix everything together and release starch from the pasta to make it extra creamy. Add in the rest of the cheese and shake some more until it melts and you have a silky smooth sauce. Ladle in more pasta water to loosen it if necessary, and make sure the pasta is cooked. Season with salt and serve straightaway with extra pecorino and pepper.

Your favourite Japanese curry in burger form: this indulgent treat is a relaxed spin on traditional flavours, with a katsu curry mayonnaise to top the panko-coated chicken patty

Top 26 rosie birkett recipes from across the web

The most viewed rosie birkett recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beetroot & Blackberry Cured Salmon

Green spinach & lemon risotto with ...

Shaved fennel & radish salad with p...

Salsa verde (green sauce)

Saffron risotto

Celeriac & cavolo nero colcannon wi...

Apricot & pistachio frangipane blon...

Charred spring onions & romesco

Tomato, burrata & broad bean salad

Rhubarb & elderflower cake

Cauliflower cheese pasta bake

Sesame, halloumi & courgette fritte...

Cacio e pepe with runner beans

Chicken katsu curry burger

Cauliflower curry

Puy lentils, squash & kale

Hoppers

Leek seeni sambol

Sri Lankan fried chicken & hoppers

Slow-cooked marrow with fennel & to...

Smoky pulled aubergine & black bean...

Pork & black bean tacos

Chocolate orange flapjacks

Crispy roast pork belly

Smoky aubergine & red pepper salad

Fennel & potato gratin

Top 26 rosie birkett recipes from across the web

The most viewed rosie birkett recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beetroot & Blackberry Cured Salmon

Green spinach & lemon risotto with ...

Shaved fennel & radish salad with p...

Salsa verde (green sauce)

Saffron risotto

Celeriac & cavolo nero colcannon wi...

Apricot & pistachio frangipane blon...

Charred spring onions & romesco

Tomato, burrata & broad bean salad

Rhubarb & elderflower cake

Cauliflower cheese pasta bake

Sesame, halloumi & courgette fritte...

Cacio e pepe with runner beans

Chicken katsu curry burger

Cauliflower curry

Puy lentils, squash & kale

Hoppers

Leek seeni sambol

Sri Lankan fried chicken & hoppers

Slow-cooked marrow with fennel & to...

Smoky pulled aubergine & black bean...

Pork & black bean tacos

Chocolate orange flapjacks

Crispy roast pork belly

Smoky aubergine & red pepper salad

Fennel & potato gratin

The most viewed rosie birkett recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine