dinner with rosie.
Easy living
This nostalgic British-themed menu from entertaining expert Rosie Mackean has a fancy-buteasy starter, a pub-grub classic main and a crowdpleaser pud – and you can prep it all in advance
RECIPES AND FOOD STYLING ROSIE MACKEAN
PHOTOGRAPHS INDIA WHILEY-MORTON
A BIT ABOUT ROSIE MACKEAN
Leeks vinaigrette
A chef, 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
ROSIE’S RETRO MENU FOR 6
Sour cherry ham, egg and proper oven chips
Leeks vinaigrette
Sour cherry ham, egg and proper oven chips
Clotted cream cheesecake with roast strawberries
Leeks vinaigrette
Serves 6
Prep time 15 min
Cook time 20 min
• 4 large leeks, cut into thirds or halves widthways
• 1 tbsp dijon mustard
• 2 tbsp cider vinegar
• 1 tsp caster sugar
• 80ml extra-virgin olive oil
• Squeeze lemon juice
• Handful tarragon leaves
• 5g chives, finely chopped
• 2 medium eggs, boiled for 9 minutes, then cooled, peeled and chopped
• Bread to serve
1 Bring a pan of well salted water to the boil. Turn down to a bare simmer and add the leeks. Weigh the leeks down gently with a bowl so they’re submerged, then cook for 18-20 minutes or until a butter knife pierces the centre easily. You don’t want them to be tough.