‘i’m on the booze by 11am!’

A food stylist and dinner party revivalist, Rosie trained as a chef before spending two years working in London kitchens. Obsessed by cookery books and TV programmes, she turned her passion into a car

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EXCLUSIVE

Supper club chef and author Rosie Kellett gives her advice for keeping costs down when you’re feeding family and friends

Q Congratulations on 20 years of the Hand & Flowers! How was the anniversary party? A Thank you! It’s been a crazy 20 years, but it’s been brilliant. It’s gone quickly but, when I look back, so much h

Valencian paella, where the dish originates, is made with rabbit and/or chicken, green beans and fat white beans. This version combines seafood and meat. Paella shouldn’t be stirred (like risotto) as