The Joyful Home Cook by Rosie Birkett

  • New season asparagus with spiced butter and brown shrimp (page 14)

    from The Joyful Home Cook The Joyful Home Cook by Rosie Birkett

    • Categories: Appetizers / starters; Lunch; Spring
    • Ingredients: ground cayenne pepper; mace; pink peppercorns; asparagus; brown shrimp; wild garlic; lemons
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Crab, Jersey Royal and asparagus salad

    • Hansyhobs on May 31, 2022

      Nice but just a salad, got a bit fed up of eating it after a while

  • Quick wild garlic yoghurt flatbreads

    • Hansyhobs on May 27, 2022

      Super easy to make, just equal parts yoghurt and self-raising flour. The wild garlic addition is from wild garlic pesto so you could make any sort of herb pesto or butter. I'd absolutely make these again as they were so simple

  • Tomato galette with lovage and broad bean salsa

    • Hansyhobs on May 30, 2022

      This was fantastic. Made with IOW tomatoes and it looked so special. I didn't need to cook the tart the full hour. Wonderful and no soggy bottom!

  • Barbecued bavette with kale and pumpkin seed mojo verde

    • Sofilearningfoodie on May 05, 2026

      I tried the mojo verde, but my own version with spinach instead of kale. And no honey. Delicious. Hearty, acid, nutty, really nice

  • Slow-cooked pork belly with apples and rhubarb ketchup

    • Hansyhobs on February 19, 2023

      I didn't bother with the cure, and I cooked the pork belly a different way (based on my recipe for Norwegian pork belly ribs - the best way to cook pork belly IMO), but followed the recipe for the gravy and rhubarb ketchup. Excellent result! I wasn't able to fish out all the apple and celery pieces, but the ketchup had a great balance of sweet and sour, even though it's nowhere as pink as the picture (I used Yorkshire forced rhubarb)

  • Sausage, apple and radicchio traybake

    • Hansyhobs on February 20, 2022

      Nice, fine, just throwing everything together. Not a fan of cooked radicchio though

  • Rhubarb and elderflower cake

    • Jane on April 22, 2026

      A lovely cake. Very moist which makes the cake layers a little hard to assemble but the cream rhubarb topping covers any cracks.

  • Peach and basil Eton mess

    • julia_on97ln on April 07, 2026

      Peaches weren’t in season yet, since it’s early spring, but I love Eton mess & was too excited to make the basil cream to wait! So swapped peaches for rhubarb. But to the actual recipe: The meringue is fab, not too sweet and the nuttiness of the hazelnut give dimension. The basil cream is DIVINE. I didn’t have all 70g, so quickly steeped 2 sprigs of thyme with the ~50g basil I had, but removed those springs before cooling in fridge. To sub peaches, I poached rhubarb using the poached apricots recipe in the book (swapping basil for lavender.) Can’t wait to properly try full recipe!

  • Wild garlic pesto

    • Hansyhobs on May 27, 2022

      I made this to go with the yoghurt flatbread recipe. Super simple and tasty

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0008314276
  • ISBN 13 9780008314279
  • Published May 02 2019
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins

Publishers Text

An inspirational collection of resourceful and delicious recipes steeped in a fundamentally practical way of approaching home cooking; returning to basics, minimising waste, following the seasons and keeping things simple to create effortless meals packed with flavour.

From renowned food writer and broadcaster, Rosie Birkett, comes a truly delicious collection of recipes certain to inspire readers to become truly instinctive home cooks. Embracing seasonal ingredients, The Joyful Home Cook shows us how to coax the most flavour out of every morsel to deliver nourishing and beautiful meals every day of the year.

As well as resurrecting underused home cooking skills like smoking, brining and fermenting with an eye to getting the most out of every ingredient, this cookbook applies a thoroughly modern approach to flavour combinations and global culinary influences… Including practical tips such as how to cook cleverly to minimise waste, as well as putting recipe surpluses to shrewd use elsewhere, Rosie reveals how make the most out of every ingredient. Follow her tips and techniques to cultivate well-stocked culinary arsenals you can call upon any time to effortlessly create game-changing meals for friends and family; from homemade sourdough to pickled veg, pistachio pesto to peach eton mess, learn how to cook up a feast of joyful flavours in no time at all.

Other cookbooks by this author