Alan Rosenthal

Chargrilled cabbage with sriracha butter, and blue cheese - aka buffalo cabbage Taking the flavours and textures of buffalo wings (or buffalo cauliflower florets), I’ve created this great little recipe for white cabbage.  Chargrilling the vegetable gives it a wonderful smokey flavour and the sugars in the sriracha caramelise with the butter making something quite delicious.  If you don’t have a chargrill ...

It’s a crime to throw away cauliflower leaves. You’ve essentially got two vegetables in a cauliflower; those pure white florets being one, and the leaves being another.  The leaves have the familiar flavour of cauliflower, but with a little less intensity. You can rub them with oil and seasoning and bake in a hot oven until crisp, or, as in ...

Pumpkin, sage and nutmeg are a match made in heaven; add some softened leeks and Parmesan, a rich set custard and some pastry and you’ve got a tart to die for! Making tarts can be quite time consuming, especially if you’re making your own pastry. It’s also, in the case of vegetables, often necessary to intensify their flavour by cooking ...

This super easy recipe was inspired by a couple of sources; The first was a wild rice casserole that I cooked not so long ago from Heidi Swanson’s book Super Natural Every Day; the second is a recipe I learnt at a course at Cookery at the Grange in Somerset over 20 years ago that combined grated courgettes with parmesan, ...

I’ve been reading a fair number of Italian cookbooks of late and found myself inspired to cook a pasta recipe where the principal ingredient in the sauce is onions.  Cooking onions slowly leaves them incredibly rich and sweet and transforms their texture into something silky and indulgent. I was lucky enough this week to be sent a fair few from ...

SCarrots really are an unsung hero.  Not only are they good for you, but they’re also deliciously sweet and brighten up the dullest of days, especially when cooked like this!  Even in the depths of winter, this recipe will bring some warmth to your table. The quantities here will serve 4 as a starter or side.  Alternatively, it will easily ...

I love fennel both raw and cooked; finely shaved and covered with a delicious orange and sherry vinegar dressing, it’s delicious.  Equally, roasted, or pan fried it’s hard to go wrong.  Here, I’ve chosen to gently cook the fennel in butter until soft and sweet and then bake it with salty olive tapenade and creamy goat’s cheese on a (shop ...

Tartiflette is a classic wholesome dish from the Savoie region of the French Alps, perfect after a long day skiing or hiking because it’s full of cheese and cream!  That being said, occasionally, on a cool day in less energetic climes, it’s a great treat. Traditionally, it's a layered dish comprising of sautéed onions, smoked bacon lardons and potatoes (cooked ...

I recently started collaborating with Crop Drop, the Haringey based organic veg box company.   They were after someone to write recipes using their lovely veg so I jumped at the chance.   The first week I was tasked with a challenge; swede!  Swede isn't the easiest of vegetables to turn into something delicious.  It can often be a hefty vegetable, ...

I'm often asked about the process I go through to create a recipe and have been giving this some thought over the past couple of weeks.  And I've realised it's quite hard to articulate! However, things started to become clearer last week after attending a mobile phone photography workshop run by Matt Inwood . Matt took us through some key principles ...

This delightfully light salmon recipe makes use of wonderful blood oranges that are available right now from good greengrocers.  Blood oranges not only have a beautiful colour but they’re also extremely sweet, having an almost berry like quality to their flavour. Here, the juice is used in a dressing to envelop peppery watercress leaves whilst a few slices are also ...

After a couple of days of turkey and ham post 25th December, we’re all a little bit tired of the same old food being passed around time and time again. So I love transforming them into something quite different but equally delicious as their original incarnation. This recipe is a great way to use up all the odds and sods ...

It might seem an obvious thing to say, but the food I love to create, is the food I want to eat. I'm often plagued with troublesome voices trying to convince me that my food isn't cerebral enough, that it needs to be more refined and plated up as if it's on the culinary catwalk. But as time goes on, ...

Delicious tasty food needn't be expensive or time consuming, especially if you cook with the seasons.  This tasty vegetarian gratin is bulked out with full flavoured root veg whilst strong cheese, used sparingly, adds loads of flavour without breaking the bank. I served this alongside some raw kale and dates dressed with a pomegranate dressing. Again, lots of flavour in ...

This one pot recipe is a great way to cook squid if you're not in the mood for quickly chargrilling or (deep?)frying it.  Squid needs to be cooked for a short amount of time at a high temperature or braised for a much longer time at a low temperature.  This ensures you get lovely tender squid.  If you hit the ...