Q from Saoirse on IG: A good recipe / flavour for roast carrots?
My favourite way to cook carrots is roasted in olive oil, harissa, sesame seeds and maple syrup.
They come out sticky, crispy and caramelised and they are just heaven. I roast at whole carrots in just olive oil, salt pepper and a tablespoon of harissa for 40 mins at 180c then add a drizzle of maple syrup, a good handful of sesame seeds, give it a shake and roast for another 10 minutes.
Question from Ruby Pearson in IG: How to take sprouts to the next level without pancetta / meat?
A GREAT question. I personally like sprouts the best raw and shaved into a slaw, which might not be the answer Ruby is looking for, but I just don't love them cooked. Even crispy and roasted for me is not the one. I saw a great recipe for a sprout and pecan slaw recently from Alexandra Dudley which you can find here https://www.instagram.com/p/C0yS2wPqOSL/
Cooking more components for a dinner table has never been my thing. I’m afraid it will take too much time or I’ll get the timings wrong. What’s the trick?
The trick is to choose dishes that don't all need to be ready at the same time, or at least finished off at the same time. Choose a few things you can do ahead of time and have ready to go, even the day before! x
I’ve got a certain budget I need to stick to, would you say it is best getting a couple of expensive knives (like the one in your gift guide) or downgrade and get a whole set of a cheaper brand??
Oooo this is an excellent question. I personally believe there are only two knives you need in the kitchen (to be of high quality) and thats a great chef's knife, like the Santoku in my guide, and a small cerated pairing knife. I think with these two you can do pretty much everything. My favourite pairing knives are the little Opinel ones which are super affordable.
I just shared a delicious recipe for a whole roast harissa cauliflower, I cooked this for the warehouse over friendsgiving and it was SUCH a crowd pleaser. Impressive on the table but also super easy to whip up, you can find the recipe here - https://rosiekellett.substack.com/p/harissa-roast-whole-cauliflower
LOADS of people wanted an easy Vegan or Veggie main and I will always recommend this whole roast cauliflower - https://rosiekellett.substack.com/publish/posts/detail/139720155?referrer=%2Fpublish%2Fposts
Q from Saoirse on IG: A good recipe / flavour for roast carrots?
My favourite way to cook carrots is roasted in olive oil, harissa, sesame seeds and maple syrup.
They come out sticky, crispy and caramelised and they are just heaven. I roast at whole carrots in just olive oil, salt pepper and a tablespoon of harissa for 40 mins at 180c then add a drizzle of maple syrup, a good handful of sesame seeds, give it a shake and roast for another 10 minutes.
Question from Ruby Pearson in IG: How to take sprouts to the next level without pancetta / meat?
A GREAT question. I personally like sprouts the best raw and shaved into a slaw, which might not be the answer Ruby is looking for, but I just don't love them cooked. Even crispy and roasted for me is not the one. I saw a great recipe for a sprout and pecan slaw recently from Alexandra Dudley which you can find here https://www.instagram.com/p/C0yS2wPqOSL/
I’ve tried so many different recipes for roast potatoes - what’s your ultimate method?
OK so my dad does the best roast potatoes I have ever eaten and I use his recipe every time. It goes like this:
1. Preheat the oven to it's hottest temperature.
2. Peel, cut and par boil the potatoes in heavily salted water
3. Drain and leave to steam dry, leave them until all the steam has gone.
4. Shake the potatoes in a pan with a lid on until fluffy and scuffed up.
5. Cover the base of your roasting tin in a good layer of veg oil, put it in the preheated oven until the oil is smoking hot.
6. Add the potatoes, be careful the hot oil will splash and burn! Turn the potatoes so they are evenly coated and put back in the oven.
7. Keep turning the potatoes every 20 minutes until they are evenly golden brown and crisp.
This can take anywhere between 30-50 minutes.
Cooking more components for a dinner table has never been my thing. I’m afraid it will take too much time or I’ll get the timings wrong. What’s the trick?
The trick is to choose dishes that don't all need to be ready at the same time, or at least finished off at the same time. Choose a few things you can do ahead of time and have ready to go, even the day before! x
Any good vegan puds for a big group??
Yes! my vegan orange cake can be easily adapted for pudsding by baking it in a dish, and serving still warm with either custard or ice cream - you can find the recipe here - https://rosiekellett.substack.com/p/candied-orange-brown-sugar-cake
I want to cook a Xmas dinner for all my friends but only have a small oven… any tips to make that work when cooking a lot of elements?
I’ve got a certain budget I need to stick to, would you say it is best getting a couple of expensive knives (like the one in your gift guide) or downgrade and get a whole set of a cheaper brand??
Oooo this is an excellent question. I personally believe there are only two knives you need in the kitchen (to be of high quality) and thats a great chef's knife, like the Santoku in my guide, and a small cerated pairing knife. I think with these two you can do pretty much everything. My favourite pairing knives are the little Opinel ones which are super affordable.
Hi Rosie! What’s your favourite Vegan main to impress?
I just shared a delicious recipe for a whole roast harissa cauliflower, I cooked this for the warehouse over friendsgiving and it was SUCH a crowd pleaser. Impressive on the table but also super easy to whip up, you can find the recipe here - https://rosiekellett.substack.com/p/harissa-roast-whole-cauliflower