Summary One Pot Cooking with Alan Rosenthal

    £155.00

  • Sat 27 Apr 2019   10.00 - 14.30
    PLACES AVAILABLE - BOOK NOW

Join Alan Rosenthal for our ultimate masterclass in one-pot cookery, where zingy flavours and fresh colours and textures rule!

You’ll cook everything from a gorgeous Mediterranean Caponata (this Sicilian sweet and sour aubergine and caper dish doesn’t sound like much...until you take a bite), to an authentic Paella packed with juicy prawns and good enough to be served to locals in Valencia or Madrid.

Whether you're cooking for the family or making meals for one, these recipes are so effortless and practical. Several can easily be frozen so you always have a hearty meal ready to go - all with very little washing up!

Happily, practicality doesn’t mean compromise; Alan uses chef’s tricks, imaginative flavour combinations and beautiful ingredients to create one-pot meals that are fresh, full of interesting colours and textures, and completely moreish.

Alan trained at Leiths before launching his own one-pot meal company. He started selling his stewed! pots at farmers' markets, before expanding to stock the shelves of Budgens, Harvey Nichols and a host of other national retailers.

He then went on to write a cookbook, Ultimate One-Pot dishes, sharing 80 one-pot recipes from all over the world. Alan will teach you how to cook his favourite recipes to perfection, with lots of practical tips to ensure they become firm favourites in your weekly repertoire.

Typical recipes may include:

  • Persian chicken 
  • Cuttlefish braised in red wine, cloves and bay leaves
  • Chicken and seafood paella
  • Caponata

Please note, recipes may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided). 

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs,  their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info One Pot Cooking with Alan Rosenthal

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Alan Rosenthal

Alan Rosenthal

Alan is a chef, author, food consultant and teacher, acclaimed for his work in the food industry.

After graduating from Leiths, he founded one pot meal company, Stewed! He started selling his nourishing pots at farmers' markets, before expanding to stock the shelves of Budgens, Harvey Nichols and a host of other national retailers. 

Now, Alan splits his time between catering for private events, demonstrating at events, advising budding food entrepreneurs on their business plans and, of course, teaching cookery classes. 

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