Lamb Ribs, Wet Polenta and Cabbage
A Cosy with Rosie Exclusive Recipe Drop
For those of you who don’t follow me on instagram, I have been doing a little video series this winter called Cosy With Rosie. It’s all about recipes that are the most comforting, soothing and cosy foods to cook and eat when you are in hibernation mode. Last week, Cosy with Rosie was transformed into an intimate pop-up supper in the very beautiful and very cosy dining room at Boundary Shoreditch.
The menu was a symphony of snuggly, rib sticking food and featured recipes that are both already on here, some from instagram and some new ones. The Comté and Shallot Croquettes were a riff on these Leek and Gruyère ones, and the ‘Nduja Creamed Pepper Crostini borrowed directly from Chicken Milanese with ‘Nduja Creamed Peppers. Bitter Leaf, Pecorino and Sour Cherry Salad was a lighter update (swap the potatoes for the cheese) of the Sweet Potatoes, Sour Cherries and Radicchio, which is from the same menu that features this winters most iconic pudding - Hot Chocolate Sponge with Chocolate Custard.
Our main, however, was something entirely original and new. Lamb ribs, arguably my favourite rib, slowly braised with anchovies and bay and piled on top of buttery cabbage and cheesy polenta. As you are my beloved paying subscribers who support the Dinner Party (and also some attendees of the event, heyyyy!) I wanted to share the recipe with you exclusively, as a thank you for you being here. Plus, this is genuinely an absolute slapper of a dish so I am so thrilled it will be immortalised on these pages.
