Alan Rosenthal

Salads, a great vehicle for flavour balancing

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…

Pan-fried salmon with blood oranges and watercress.

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…

Christmas leftovers – turkey, ham, sprout and tarragon gratin with a chestnut and Cheddar crumb

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…

Cheese and quince scones; a little off-piste

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.…

Celeriac, parsnip, chestnut & gorgonzola gratin – delicious, seasonal & affordable

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.…

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…

Blog

Salads, a great vehicle for flavour balancing

Pan-fried salmon with blood oranges and watercress.

Christmas leftovers – turkey, ham, sprout and tarragon gratin with a chestnut and Cheddar crumb

Cheese and quince scones; a little off-piste

Celeriac, parsnip, chestnut & gorgonzola gratin – delicious, seasonal & affordable

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

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