dinner with rosie.

This thrilling grilling menu from entertaining expert Rosie Mackean won’t leave you stuck by the barbie with a tinny – because, as ever, she’s built in clever bits of prep to ensure you can join in the patio chat

RECIPES AND FOOD STYLING ROSIE MACKEAN

PHOTOGRAPHS INDIA WHILEY-MORTON

A BIT ABOUT ROSIE MACKEAN A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a career working on cookbooks and shows such as Nadiya’s Family Favourites. She has a popular Substack, The Dinner Party, and published her first book, Good Time Cooking (Pavilion Books £26), in 2024. Follow Rosie on Instagram @rosiemackeanpastaqueen

Chicken chops, chimichurri and rice

“Light the barbecue a while before guests arrive and char the courgettes, then bring the dip together just before people walk through the door. Make the dough the night before, then cook the flatbreads on the barbecue – they’ll stay soft in a tea towel”

Charred courgette dip with flatbreads

Serves 6

Prep time 30 min, plus overnight proving

Cook time 35 min

• 6 medium courgettes, halved lengthways

• 500g ricotta

• 2 garlic cloves, finely grated

• Finely grated zest and juice 1 lemon

• 100ml extra-virgin olive oil, plus extra to drizzle

• 20g basil, roughly chopped

• 50g pecorino, finely grated

For the flatbreads

• 7g active dry yeast