Well, it’s been a rough few weeks over here and let me tell you, I am glad to see the back of March. We were evicted from our warehouse a few weeks ago, my home for the last five years and source of inspiration for pretty much all of my work and life since 2023. It’s been a chaotic, stressful and weird time, but along with four of my housemates, we have found a new home and are settling in very well. I’ll be sharing the full story on how and why we had to leave in a few weeks, once the dust has settled, but in the meantime, I am very pleased to share this episode with you, one of the last we shot in our warehome kitchen.
This recipe is the first I have ever shared from my upcoming cookbook In for Dinner. It’s a real favourite of mine and perfect for a slow weekend brunch with friends, a more hearty breakfast or even a midweek WFH lunch. The credit for the idea of blending sweetcorn into the mix lies firmly with
, who used to be my boss when I worked at Meringue Girls (RIP) back in 2015. I go into some detail in the video of how and why this recipe came about, but suffice to say, it was a communal lunch time revelation that has stayed with me ever since.If you enjoy this recipe, I heartily encourage you to pre order a copy of the book, it’s jam packed full of others like it that will help you cook more deliciously, on a budget.
Now let’s get to the good shit.
Sending love, Rosie x
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