Alan Rosenthal

Braised squid with preserved lemons, garlic and bay

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…

Panfried mackerel with gochujang & soy butter, sesame greens

This is a super quick recipe using one of my favourite fish. Although traditionally low down in the pecking order and often overlooked in favour of more 'prized' fish like sea bass and salmon, mackerel is deliciously moist and rich and, if cooked properly, can rival many of its relatives. It's also dirt cheap to…

Rigati Paccheri with roast delica squash, oyster mushrooms, smoked pancetta, orange and sage – recipes and creative license

I cooked this pasta dish the other day on the hoof and filmed myself making it for Instagram stories (now in my highlights). It wasn't a rehearsed recipe or video so, for sure, it doesn't look perfect but I can assure you, it tasted delicious. The recipe's quite interesting; its title might seem a…

Roast celeriac, chicory, orange, Parmesan & basil salad – what’s my culinary identity?

One of the most important goals I set myself at the start of this period of self discovery was to define my cooking style and culinary USP. After all, in this day and age, in order to carve out an identity in the food writing world, it seems necessary to home in on what makes…

I was inspired to slow cook some beef shin in red wine today after seeing James Dawe's overnight ox cheek ragu on Instagram. Once cooked at 75°C for a good 12 hours, the meat is removed, which is as tender as can be, the veg are mashed into the cooking liquor which is then reduced…

Lumache pasta, pumpkin, duck fat, pancetta, smokey pangrattato and egg yolk

Over the past few months I've begun to think of pasta more as a vehicle to carry delcious combinations of flavour rather than the decision maker for a finished dish. Until farily recently, I've tended to see pasta as a set of classic recipes - carbonara, arrabiata, Norma, putanesca, pesto, walnut and gorgonzola... all those…

Roast harissa pumpkin with jewelled cauliflower couscous and feta

As a rule, by the second half of October, I’d expect to be cooking up all sorts of warming stews and casseroles. However, this year, as I write this seasonal pumpkin recipe, we’re being blessed with unusually high temperatures and cloudless skies. According to iPhone weather, it’s a balmy 17°C out there…. Very strange! So…

New beginnings – poached quince with bay & star anise

Today marks day 2 of voluntary unemployment; a day of cooking quince and wondering what the hell I've done. Let me explain. For some time I'd been feeling dissatisfied with work. I returned to London after a trip to Sumatra and Malaysia in March and felt incredibly miserable. I'd seen beautiful orangutans in the wild…

I was talking about Marmite at work and was struck with the idea of using a little Marmite with plum in a frangipane tart. I'd used miso before to add a savoury umami quality to sweet recipes so thought Marmite could work too. And this was a real treat! Over delivered on flavour. Definitely one…

This recipe was inspired by one of the courses I had at Rich Table restaurant in San Francisco a couple of weeks ago. I loved the informal vibe of this restaurant with its light airy feel and exposed kitchen. The food was fantastic too. We started with amazing porcini doughnuts with a warm mousse-like raclette…

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Braised squid with preserved lemons, garlic and bay

Panfried mackerel with gochujang & soy butter, sesame greens

Rigati Paccheri with roast delica squash, oyster mushrooms, smoked pancetta, orange and sage – recipes and creative license

Roast celeriac, chicory, orange, Parmesan & basil salad – what’s my culinary identity?

Slow cooked beef shin & red wine ragù

Lumache pasta, pumpkin, duck fat, pancetta, smokey pangrattato and egg yolk

Roast harissa pumpkin with jewelled cauliflower couscous and feta

New beginnings – poached quince with bay & star anise

Plum and Marmite frangipane tart

Lumache with mussels, fennel and dill

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