R
o
sie Birkett
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My new book: The Joyful Home Cook
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Allotment recipe: roasted beets with beet top and broad bean braise
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Return to Carousel for a Japanese and Italian inspired Wild food menu
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Recipe: Swiss chard, pecorino and preserved lemon tart
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A winter’s feast: slow roasted rosemary lamb shoulder, Jansson’s Temptation and kale salad