COME FOR SUPPER WITH ROSIE MACKEAN

The one where I visit someone else's kitchen to find out how they like to entertain plus the recipe for Rosie's Spaghetti with Creamed Peppers.

Hi and welcome back to COME FOR SUPPER.

A special edition of the newsletter today where I visit someone else's kitchen to find out how they like to entertain. This week I speak to chef and author Rosie Mackean, who shares the recipe for her Spaghetti with Creamed Peppers.

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Rosie is the writer of what is quite possibly my favourite Substack of all, THE DINNER PARTY. If you like to entertain and you are not already subscribed then you are in for a complete treat. Her menus are SENSATIONAL and last year she published her debut cookbook GOOD TIME COOKING which swiftly became one of my favourite cookbooks. Her recipes are fuss free but incredibly sexy. Think oozy warm french onion dip, chicken tarragon with crispy golden chips, and silky chocolate cream pie.

OVER TO ROSIE

What are you cooking?

I am cooking pasta, almost certainly. Especially for weeknights, it's my favourite easy dinner party main. I love having my pals in the kitchen drinking and chatting with me while I cook, and pasta is the easiest food to do that with.

Tell me about the space?

We moved into our house in March last year, then had an absolutely manic few months and are still yet to properly redecorate. So our kitchen isn’t quite what I want it to be yet, but it’s bright and opens out into our garden, so on those (much missed) warm summer eves the doors just stay open. My husband has lots of plants and I love that we have them in the kitchen, they make it feel warm and soft.

How would you describe your style of entertaining?

I definitely pre-prep some elements always, partly because I am lucky that cooking is my job and I can make time for it, and partly because I couldn’t imagine not having a plan when I have people coming over. But like I said above, I also do like cooking with other people around, so leaving some bits to the last minute isn’t a problem for me. I definitely over-cater, and to be honest I wouldn’t have it any other way, and everything is always to share. The one thing I am often lazy about is puddings - you’re much more likely to get some ice cream and a few squares of Tony’s if you’re coming to mine for dinner.

On setting the table?

Adore it. I always have fresh flowers when I am hosting - a few posies of 2-3 different stems in little bud vases down the table. It’s easy to do and looks divine. Lots of candles are a must for soft lighting. I’m getting quite a collection of linen napkins which I love, although I never, ever iron them so sometimes it’s a real shabby chic look. I also collect vintage crockery so nothing matches in my house and that’s very much our vibe.

Do you have any hosting rituals?

I only realised it upon answering this question but my husband and I always have a drink together before our guests arrive. He will make us a cocktail or we will have a beer and make a little toast. I like that we don’t force ourselves to wait for our guests, we have our music on and it’s a little reminder that the evening is for us just as much as it is for the people coming over.

Your favourite cookbooks?

I love La Cucina - The Regional Cooking of Italy, Rice Table by Su Scott and Make More with Less by Kitty Coles.

Your playlist

Honestly depends who is in charge of the music - if it’s me then I am doing Wham Radio on Spotify. Not embarrassed in the slightest.

A song to cook to?

Everything She Wants - Wham

A song to eat to?
Sunrise - Simply Red.

What to drink?

My husband works in wine, so he is always in charge there. We are very fond of Lambrusco, so often a sparkling red will make an appearance..

Your go to drink for entertaining. How to make it.

A Rosie Vermosie! The recipe is in my book Good Time Cooking, but essentially take all the normal spritz ratios and replace prosecco with Cava and Aperol with sweet Red Vermouth. Finish with soda, lots of ice, orange or grapefruit and a cocktail cherry.

If this dinner party was a movie and you were the star, who would you like to play you?

Spectacular question. I would have to say I would want Sandra Bullock to play me because I just adore her. I had a movie-themed 30th birthday party and went as Miss Congeniality, but in the movie about my dinner party I see it playing out more like a Practical Magic kind of vibe.

THE RECIPE

SPAGHETTI WITH CREAMED PEPPERS

Serves 6

• 800g Spaghetti

• 6 yellow bell peppers, thinly sliced

• 6 orange bell peppers, thinly sliced

• 3 tbsps olive oil

• 4 cloves of garlic, sliced

• 50g parmesan, finely grated, plus extra to serve

• 150ml double cream

• salt and pepper to taste

Heat the oil in a large saucepan on medium heat. Add the peppers and season them generously with salt. Let them fry and soften for about 10 minutes uncovered, then add the garlic. Fry together for 2 minutes or so before covering with a lid and lowering the heat. Let the peppers cook for around 40 minutes or so, until completely soft and sweet without being caramelised. Pop this mix in a high powered blender, along with the parmesan and cream and blitz to make a completely smooth, bright yellow sauce. Season generously with salt and pepper and pop back in the pan, or chill and keep in the fridge if you are cooking your pasta later.

Bring a large pan of salted water to the boil and drop your spaghetti. Cook it for around 8 minutes, all the while keeping the sauce warm alongside it. When the spaghetti is perfectly al dente, transfer it straight into the sauce, along with a ladle or two of pasta water. Toss to combine, coating all those strands in that golden sauce. Pile the spaghetti onto a serving dish and cover with more parmesan.

Thanks for reading and see you next time

x💋x💋