Ro sie Birkett

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Living la vida Lucca: Aperol, aperitivo and polpo in Campora

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A lovely first Christmas with this little reindeer

A lovely first Christmas with this little reindeer. Sending love to you all, thanks for all the support this past year. 🎄😘

SHERRIED CHESTNUT, WATERCRESS AND SOURDOUGH STUFFI

SHERRIED CHESTNUT, WATERCRESS AND SOURDOUGH STUFFING
Ho ho ho ho, Happy Christmas! If, like me, you’re still last minute prepping (only half the presents wrapped, wildly making fish pie for tonight) and are in search of an easy, delicious veggie stuffing for your table tomorrow, you cannot go wrong with my non-negotiable sherried watercress and chestnut stuffing. As a little Christmas gift to you, I’ve taken the paywall off my time-honed recipe over on the newsletter. So go forth, subscribe, cook and stuff yourselves silly with this crunchy, nutty, utterly snaffable recipe. Wishing you all a very delicious Christmas. Much love xx

He’s making a list, checking it twice, he’s go

He’s making a list, checking it twice, he’s gonna find out who’s naughty or nice. Santa Claus is coming to town, and he now takes card payments 😂 @rnli ❤️🎅🏽 Happy Christmas Eve lovely people.

Evolution of a Christmas tree 🎄 - very happy wi

Evolution of a Christmas tree 🎄 - very happy with the one we found this year - Jamie has a knack for finding the perfect shape. The wonderment was real this morning for A upon coming down to discover the tree fully decorated, thanks to the Christmas ‘elf’ (in reality, me fuelled by Christmas albums and the ritual White Russian, trying to avoid too many casualties in the vintage glass bauble department). Today we’ll be decorating her own little one in a pot for her room. So much excitement. ❤️

Orange and Redcurrant Glazed Slow Roast PGI Welsh

Orange and Redcurrant Glazed Slow Roast PGI Welsh Lamb

Ad - If you fancy something different this Christmas you should definitely make this sticky, slow cooked, glazed @pgiwelshlamb shoulder. It’s cooked until meltingly tender, first rubbed with salt and garlic, roasted slowly on a medley of aromatics and coated in a deliciously spiced, citrussy glaze. Bone in lamb shoulder is one of the simplest, most succulent cuts to cook for a crowd with, and this recipe is super easy to pull off: just a little clever prep and then you let it do its thing in the oven and make the glaze with the abundant, flavourful juices. It’s worth seeking out PGI Welsh Lamb because PGI is a mark of provenance and superior taste, only awarded to foods unique to their terrain. In the case of Welsh Lamb, this speaks to its sustainable, traditional farming practises and clear connection to the land it’s farmed and grazed on: beautiful, sweeping landscapes of sweet grass and fragrant heather. You can find the full recipe on the Welsh Lamb website {I will link in my stories}

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