Satur­day sup­per club

Re­motes at the ready! Food writer Rosie Bir­kett presents three ac­tion-packed cour­ses

The Daily Telegraph - Telegraph Magazine - - Contents - Pho­tographs: He­len Cath­cart. Food stylist: Re­becca Woods. Prop stylist: Lucy Attwa­ter

Rosie Bir­kett ’s movie-night munchies

We’re get­ting into cosy-night-in ter­ri­tory now, and whether that means sit­ting down with the fam­ily to de­vour a box set (Suc­ces­sion is my cur­rent ob­ses­sion), or gath­er­ing mates to watch A Star Is Born, it calls for a menu that can be prepped ahead, leav­ing you free to con­cen­trate on the ac­tion.

The spiced pop­corn is the per­fect snack to kick things off. The sim­ple pizza dough, mean­while, pro­vides a ver­sa­tile base for DIY top­pings. Baby pota­toes with rose­mary and gar­lic is one of my all-time favourites (don’t knock the carb-on-carb combo un­til you’ve tried it), and the salami ver­sion is based on one I had at the leg­endary Grimaldi’s in Brook­lyn. The dough freezes re­ally well so make more than you need and whack a cou­ple of balls in the freezer for your next night in.

And be­cause I be­lieve that home­made ice cream is for ev­ery­one (not just those with fancy ma­chines), here’s a no-churn recipe. An­other great thing to have in the freezer, though it won’t last long…

DESSERT No-churn ri­cotta and black­berry ice cream

MAIN Pizza with two top­pings

SNACK Spiced but­tered pop­corn

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