Alan Rosenthal
I’m a London based culinary creative available for all your recipe writing, cookery lessons and catering needs! https://smarturl.it/foolproofveggie1pot
Pre-Order my new book Foolproof veggie One-Pot here!
08/01/2024
Lovely to have been asked by to write a piece on Falmouth and surrounds. What a lovely place to be living. Pleased to feature the old hill fish and chip shop .restaurant .tregew .farm and
28/10/2023
Roast spiced pistachio stuffed pumpkin. Here’s a seasonally appropriate recipe for you from Foolproof Veggie One-Pot. Give it a whirl this autumn!
1 x 1.75kg-2kg heritage pumpkin
For the stuffing
1 red onion, peeled and cut into quarters
1 x 250g pouch of cooked mixed basmati and wild rice (plain brown basmati will be fine)
50g roughly chopped unsalted shelled pistachios
40g cranberries, currants or sultanas
½ tsp ground turmeric
¼ tsp ground cardamom
½ tsp ground cumin
4 packed tbsp roughly chopped coriander
4 packed tbsp of roughly chopped flatleaf parsley
Skin from 2 preserved lemons, finely chopped
25g unsalted butter
Sea salt and black pepper
To serve
150g Greek yogurt
150g feta cheese
3-4 tbsp harissa paste (optional)
Preheat the oven to 180C fan. Line a wide shallow pot with non-stick baking paper.
Using a small knife carefully cut a lid out from your pumpkin. Using a spoon or your hands, scrape away all the pith and pumpkin seeds. Discard or roast the seeds separately for a tasty snack.
Add the pumpkin to your wide shallow baking dish with the pumpkin lid, skin side up, to one side. Rub both the inside & out of the pumpkin & its lid with olive oil & season well with salt and black pepper. Rub the onion with olive oil & a little salt and add to pan.
Bake for 45 minutes until the onion is a little charred on the outside. Remove the onion from the pan and allow to cool slightly. Bake the pumpkin for another 10-15 minutes until almost tender when pierced with the point of a knife.
Meanwhile, mix together all the remaining stuffing ingredients, except the butter, in a large bowl with ¼ tsp black pepper and ½ tsp sea salt. Roughly chop the roast onion and add to the stuffing.
Using a fork, blend the feta with the yoghurt in a medium bowl.
Once the pumpkin is ready, remove from the oven and fill with the stuffing, dot the butter on top, pop the lid on gently, allowing steam to escape, and roast for another 45 minutes.
Serve with the yoghurt and feta blend to the side along with harissa, if you like.
02/03/2023
Taken from Foolproof One-Pot, this is my soy & miso roast chicken with cabbage, turnips & spring onions. (photo by )
This Japanese inspired recipe produces a deliciously light, umami rich gravy that works wonders with the savoy cabbage, permeating the gaps between the leaves, braising them perfectly with the turnips as the chicken browns & caramelises on top.
Serves 4
3 tbsp miso paste
2 tbsp dark soy sauce
2 tbsp mirin
1 tbsp vegetable oil
8 skin-on bone-in chicken thighs, around 1kg, trimmed of excess skin
½ medium savoy cabbage
2 medium turnips
8 spring onions, outer leaves removed and cut into half
Heat the oven to 180°C fan. Using a large knife, cut the savoy cabbage into 4 wedges, keeping the root intact to keep it from
falling apart. Cut both turnips into 8 wedges.
Crumple a rough 35cm square piece of non-stick baking parchment into a ball. Open it out and use it to line a wide shallow casserole dish.
Mix the miso, soy sauce, mirin & oil together in a large bowl. Remove about ½ tbsp and keep for later. Now toss in the chicken thighs & turnips & coat them well with the marinade. Using your hands,
scrape some of the excess marinade on the chicken & use it to coat the savoy cabbage wedges (unless you have a sufficiently large bowl to chuck the whole load in!).
Place the cabbage wedges in the pan & then top with the chicken thighs, skin-side up, around & on top of the cabbage. Tuck the turnip wedges in-between, allowing some to be buried a bit deeper than others. Pop the pan in the oven for 40 minutes.
Whilst the chicken is cooking, rub the spring onions with the remaining marinade.
Once the cooking time is up, the chicken should be well browned in places & the marinade caramelising. Take the pan out of the oven, and baste all the ingredients with the juices that will have collected at the bottom of the pan. Tuck the spring onions in-between all the other ingredients. Return the pan to the oven for a further 20 minutes, basting halfway through .
22/12/2022
My parsnip, chestnut & sage crumble makes a perfect vegetarian Xmas side. It’s taken from my latest cookbook, Foolproof Veggie One-Pot, available to buy from the usual places.
Here it’s captured by , styled by with props sourced by
Gary Rhodes is a food hero of mine. Back at university I often used to cooked his parsnip crumble for vegetarian friends. This recipe builds on the original.
Serves 6 as a side
Prep time – 20 minutes
Cook time – 1 hour 25
4 parsnips, each peeled & cut into eight batons
2 red onions, peeled & each cut into 12 wedges
1 tbsp maple syrup
Extra virgin olive oil
75g panko breadcrumbs
100g cooked & peeled chestnuts, crumbled
25g grated Italian hard cheese
300ml full fat crème fraiche
250ml vegetable stock
2 tbsp finely chopped fresh sage
Preheat the oven to 180°C fan
Add the parsnips, red onions, maple syrup, 4 tbsp olive oil, 1.5 tsp salt & ¼ tsp of black pepper to a wide shallow pan. Give everything a good toss around and bake for 30 minutes.
Remove from the oven and give it a good mix. Roast for another 30 minutes with a toss halfway through. Once ready, the onions will be caramelised & some of the parsnips golden at the edges. (If not using a heavy based pan this may take less time.)
Meanwhile make the crumble. In a large bowl, add the panko breadcrumbs, chestnuts, 1 tbsp olive oil, Italian hard cheese, ¼ tsp salt and ¼ tsp black pepper. Give everything a good stir to ensure the oil is distributed as evenly as possible.
In a separate bowl, mix the crème fraiche with the stock & sage.
Once the parsnips & onions are ready, remove from the oven. Mix through the crème fraiche mixture. Sprinkle over the crumble topping. Pop the pot back in the oven and cook for 20-25 minutes until golden.
Just another call out for anyone who has been kind enough to buy a copy of Foolproof Veggie One-Pot. Please please do write a review from wherever you bought it as it really helps drive awareness and sales.
Thank you!
18/10/2022
Here are some of the recipes I will be teaching at my next Leith’s class on 5th November; rich and spicy Kidney Bean, Sweet Potato and Peanut Stew; Braised Red Onions with Cavolo Nero, Spelt, Vanilla, Cumin and Stilton; Kimchi, Barley and Smoked Tofu Jjigae and Plum and Marzipan pie!
All the recipes are taken from my new cookbook, Foolproof Veggie One-Pot which you can preorder using the link in my profile. The wonder pics are taken my the clever
To book on the class go to ‘a website and you’ll find my class there!
11 days to go until Foolproof Veggie One-Pot is released! The Sunday Times has featured 5 of my recipes today focusing on root veg, perfect for autumnal cooking. Thank you Tony for featuring them!
Root veg are often unsung heroes. In these recipes though they really take centre stage. I hope you love them as much as I do!
The link to pre-order the book is in my profile. Pre-orders are massively helpful in book sales so please do order a few copies and share this post on social media! Every little helps. Thank you so much :).
05/09/2022
Foolproof Veggie One-Pot- correct preorder link! - https://mailchi.mp/569b5eddcf44/unpretentious-delicious-food-16575315
05/09/2022
Foolproof Veggie One-Pot- available to preorder! - https://mailchi.mp/ecb74d9aab66/unpretentious-delicious-food
23/08/2022
This is my kimchi, smoked tofu and barley jjigae from the ‘on the hob’ chapter of my new book Foolproof Veggie One-Pot that comes out 27th October! If you scroll you’ll see my picture of the dish that I made tonight. If only my photography and styling skills were as good as and 🤷🏻♂️.
This recipe really is a doddle. It’s super delicious thanks to kimchi give n to me by the fabulous Kimmy from and smoked tofu from .
A preorder of the book would mean the world to me as preorders are really a great help in the success of a cookbook so please follow the link in my profile and order a copy!
11/08/2022
I’m super excited to share the cover of my new cookbook, Foolproof Veggie One-Pot!
Out on 27th October (but available now to pre-order using the link in my profile), the book is full of vegetarian and vegan recipes that are made in a single pot; from pilafs and biryanis to stir fries, bakes and stews.
I’d like to thank my great team at for making this happen: , and and also the brilliant and who photographed and styled my recipes so beautifully…
Also a huge thank you to all my friends and family who tirelessly tested recipes for me.
Please do follow https://smarturl.it/foolproofveggie1pot to preorder a copy of the book. Preorders make a massive difference to the success of a cookbook so it would mean the world to me if you’d put your orders in now!
09/06/2022
Well this is exciting! Here’s the link to my new book out later this year, available to preorder! So excited about this one.
Foolproof Vegetarian One-Pot - 60 Vibrant and Easy-going Vegetarian Dishes Foolproof Vegetarian One-Pot - 60 Vibrant and Easy-going Vegetarian Dishes
21/05/2022
It’s that time!
11/03/2022
Part one of 4… a dahlia. I love my ceramics class! Thanks .
19/01/2022
Spiced Sweet corn and coconut soup poured onto baby spinach and topped with mas mirus, the most delicious sambal I’ve ever eaten. It’s a Maldivian delight that I was given upon leaving the island and consists of dried and smoked Maldivian tuna, crispy onions, chilli, garlic and curry leaves. I’ve already finished half the jar! Supremely addictive!
12/01/2022
This is one of the most delicious sambals I’ve ever eaten. It’s a mixture of chilli, grated dried and smoked tuna, onion and more, apparently fried till super dry. It’s a flavour bomb, just delicious on scrambled eggs ( ) and on top of the prawn curry i had the other night. I also had to try it on some buttered rye bread this morning for breakfast and super super delicious like that too! Can anyone suggest how I can get some of this back at home? Or the constituent parts and equally a recipe to try?
04/01/2022
It’s world spaghetti day today! So here’s my super easy one-pot spaghetti with fennel, lemon and mint, taken from Foolproof One-pot and photographed by
Use a wide shallow casserole pot for this recipe to not only ensure that the pasta fits.
Serves 4
Ingredients 🛒
4 tbsp extra virgin olive oil, plus extra for drizzling
1 onion, peeled and finely sliced
2 heads of fennel, finely sliced (about 250g)
4 garlic cloves, finely grated
350g dried spaghetti
75g grated Parmesan
8 tbsp finely sliced mint
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper
Heat the olive oil in your wide shallow pot. Add the onion and fennel and cook over a medium heat for 5-6 minutes until starting to soften. Add the garlic and cook for 2 more minutes. Add 1.1 ltrs cold water, 2 tsp salt and a generous grind of black pepper and give everything a good stir. Now add the spaghetti, turn the heat up and bring to the boil. Initially the pasta will only just fit in the middle of the pot - it will soon soften up.
Using tongs, regularly move the pasta around to ensure the strands don’t stick together. Once boiling, turn the heat down slightly but continue to allow it to boil enthusiastically. At this stage, you’re trying to evaporate some of the water while allowing the pasta to absorb much of the
remaining liquid and to cook through. Boil for around 10 minutes, until the pasta is al dente, Regularly mixing and turning to ensure even cooking and prevent clumping.
After 10 minutes the liquid will have reduced and the pasta will be cooked. Turn the heat off and allow it to sit for 2 minutes. Stir in the grated Parmesan, mint and lemon zest and juice to create a creamy sauce that clings to the pasta. Toss through some more freshly ground black pepper and taste for seasoning, adding more salt if you feel it needs it. Serve with more Parmesan, freshly ground black pepper and a drizzle of extra virgin olive oil.
20/12/2021
I have vivid memories of eating these lebkuchen straight from a bag bought at Ken and Marie, an Eastern European food shop that we used to have near to where we grew up in London, in the very early 80’s. I remember wandering round the shop, which seemed enormous at the time, with mum and dad, spotting barrels of fermenting cucumbers, strings of kabanos sausages overflowing in chiller cabinets, surrounded my smells that didn’t seem familiar to me then.
These Christmas treats, with their sweet spicy pillowiness was intoxicating as a child, and the ones I’ve recreated here are just what I remember; thanks to a recipe from baking book Advent. It’s a super easy recipe and they’re absolutely delicious!
04/12/2021
If you’re feeling like something a little different this weekend, why not try my pulled lamb shoulder braised in cider and lightly spiced alongside apple and radish slaw from the Low and Slow chapter of Foolproof One-Pot. It’s perfect comfort food, brilliant for sharing and just getting stuck in.
Don’t forget the book also makes a great Xmas present and is available from all the usual places! 😀
If you’d like to see me post the recipe on stories, then like this and tag a friend. If I get at least 100 tags, then I’ll know it’s a winner and will post the recipe later on.
Pic by the brill
25/11/2021
My quick trip to France on Tuesday included a stop off in Boulogne where I found two of my favourite things, discovered when I lived in France as a 19 year old.
The first was lettuce that actually tasted of something. It’s still nearly impossible to by leaves like escarole or curly endive in the UK. This beautiful lettuce came from the Wednesday market for a mere 2.50€. A few months ago I managed to find a similar size one in a London fancy greengrocer - it was over £6! It’s such a shame that good salad leaves aren’t easily accessible in the UK; and there’s no reason for them not to be.
The other love that I discovered 20 years ago were slow cooked chicken gizzards. Best when cooked as a confit and served with good leaves and some walnuts as I have done here. These were organic and from chickens that had had good lives. I was amazed yesterday when I saw a packet of organic ones cooked sous-vide in an organic shop in Boulogne. Gizzards are rarely eaten on this side of the channel either; I don’t think most people would know what to do with them. But they’re delicious!
Who’s tried gizzards? What do you think? What other foods do you think should be embraced in the UK?
23/11/2021
A fun overnight trip so far to Wimereux in northern France specifically for a plateau fruits de mer (with ) which I’ve not had for years! This one at restaurant La Sirene up the road a bit. Delicious! Sweet prawns, oysters, crab, whelks, more prawns and clams… a happy couple of hours picking away. It’s a shame we Brita don’t get more of this seafood back home… most of it comes from our shores 🤷🏻♂️
11/11/2021
There’s something really satisfying about sorting out the garden in the Autumn. The prospect however, always fills me with a little dread. But once I start sweeping up the fallen leaves and cutting back dead growth, I do get into it. I chip away, trying not to do too much at once, sorting out a little section each day so I’m not overwhelmed. It’s good thinking time and very mindful.
Whilst cutting back my neighbours fig tree and sorting out some overgrown raspberry bushes, I thought about 2 situations I witnessed over the past week. The second (why not start in reverse?) was whilst driving home earlier, waiting at a junction on the Archway Road. I noticed a road sweeper who, whilst busily sweeping leaves, helped an elderly man, walking with a stick, clearly frail and not in the best of health. The elderly man asked for help to pull up his trousers as they were hanging a little low. The road sweeper, without any hesitation helped his senior, they exchanged a couple of words and went off on their separate ways. It was one of those lovely moments when you witness one person’s kindness to a fellow human being without expecting anything in return.
The other situation which sprung to mind was not so positive. I was walking Jasper with my partner in Alexandra Palace. I’m always conscientious to pick up Jasper’s mess and it really angers me when others don’t. A woman enters the park with a small dog trotting behind her. Said dog proceeds to crouch down in that way that a dog owner recognises instantly and evacuates a fair quantity of what it had to do, given the size of dog. The owner continued walking, staring blindly at her phone, oblivious to her dog’s actions. So we called out to her. ‘excuse me, your dog just had a poo’ to which she simply replied ‘yeah’ and just walked on. I wish I’d had the nerve to go after her, give her one of my dog poo bags and insist she cleaned it up. Her tone and attitude really disgusted me. How far removed she was from that kind road sweeper I saw today. It doesn’t take much to be kind, does it?
09/11/2021
𝗪𝐡𝐞𝐚𝐭𝐛𝐞𝐫𝐫𝐲, 𝐫𝐨𝐚𝐬𝐭 𝐫𝐞𝐝 𝐩𝐞𝐩𝐩𝐞𝐫 𝐚𝐧𝐝 𝐭𝐨𝐦𝐚𝐭𝐨 𝐬𝐚𝐥𝐚𝐝 𝐰𝐢𝐭𝐡 𝐬𝐩𝐢𝐧𝐚𝐜𝐡 𝐚𝐧𝐝 𝐟𝐞𝐭𝐚
I’m quite new to wheatberries but this wholegrain is the most unprocessed form of wheat you can find. The grains soften once cooked but have quite a pleasing bouncy crunch to them! This warm salad is extremely healthy with lots to support your immune system.
1 red pepper, halved, seeds removed (packed with vitamin C to help boost your immune system)
8-10 cherry tomatoes (Full of the antioxidant lycopene)
2 cloves garlic, finely sliced (prebiotic & antibacterial)
Extra virgin olive oil (rich in monosaturates, healthy fats & anti-inflammatory)
150g wheatberries – (wholegrain, full of fibre & helps to regulate blood sugars)
4 Sundried tomatoes, chopped
2 tbsp roughly chopped coriander
½ tsp Dijon mustard
1 tbsp apple cider vinegar
75g of spinach leaves, roughly chopped (full of vitamin C, magnesium, vitamin K and calcium for bones and immune health)
2 tbsp chopped coriander
50g feta cheese, crumbled
1.5 tbsp toasted mixed seeds
Sea salt and black pepper
Preheat your oven to 200 degrees C (180 degrees fan) . Add the red pepper halves to small baking sheet or pan. Fill with the cherry tomatoes followed by the garlic and then drizzle 1 tbsp of extra virgin olive oil into each half followed by a sprinkling of salt and black pepper. Pop in the oven for 45 minutes until the edges of the pepper are just beginning to char slightly.
Meanwhile cook your wheatberries. Cover them with a good couple of inches of cold water. Bring to the boil and simmer for 30-45 minutes until tender. Then drain.
Mix the apple cider vinegar with 3 tbsp of olive oil, the mustard and some salt and black pepper. Stir this through the wheatberries whilst they are still hot along with the spinach, allowing it to wilt. Mix through the coriander. Pile into a dish.
Once the peppers are ready, place on top of the wheatberries and spoon over any juices that may have escaped. Crumble over the feta and scatter the seeds on top.
03/11/2021
It’s that time! I always follow Mary Berry’s recipe for Christmas cake. But I’m not a fan of icing so just top with almonds (I do like marzipan though so always think about just covering with that….) which I could still do although it’ll be a bit bumpy now. What are your views on marzipan and royal icing?
This a slightly adapted version of my smoky clam, potato and red pepper stew on p26 of Foolproof One-Pot, using mussels of course. Delicious, easy, healthy and sustainable. Cooked in my versatile pan from
16/10/2021
Here are some little Sicilian lemon puddings that I cooked for dessert last night after the amazing concert by . I served the pots with a saffron sablé biscuit. Pudding recipe completely inspired by and .
03/10/2021
So I was asked to film a sustainable recipe as part of the content for the World Food forum and this is it! https://youtu.be/HMPfohAlaGs
Find out more about this brilliant worldwide initiative here! http://www.world-food-forum.org
Alan Rosenthal Sustainable Cooking Alan Rosenthal, chef and author of one-pot meal cookbooks shares his tips and recipes on eating and cooking more sustainably.Be Part of The Solution for the ...
29/09/2021
Beautiful walk on the Heath this morn with Jasper setting me up nicely to go through the first edits of the new book! Not out till next September but looking forward to photo shoots that I can actually attend in the coming months!
11/09/2021
This year’s single pumpkin. But it’s a big one! 4.2kg, an Italian heritage variant… it’s the second year in a row that i’ve been only rewarded with a single fruit… any ideas ? It’s a massive plant so a little disappointing to only get the one!
Tomatoes a disaster to blight unfortunately and courgettes a no show… strange weather this year. 🤷🏻♂️.
01/09/2021
Definitely not missing the greyness in the UK. 5 nights in for a bit of pre autumnal sunshine and battery recharge.
Off to sample some Maltese food in Valletta this evening.
Videos (show all)
Contact the business
Website
Opening Hours
| Monday | 09:00 - 17:00 |
| Tuesday | 09:00 - 17:00 |
| Wednesday | 09:00 - 17:00 |
| Thursday | 09:00 - 17:00 |
| Friday | 09:00 - 17:00 |
| Saturday | 09:00 - 17:00 |