Overview
Let cookbook author Alan Rosenthal guide you through a masterclass in elevating the classic, one-pot dish. Whether you’re cooking for friends and family or making meals for one, these recipes will practically serve themselves on busy weeknights, and can be easily frozen so you always have a hearty meal ready to go, all with very little washing up.
With Alan’s help and guidance, you’ll create a range of dishes, from Thai-style salmon, sweet potato and baby corn curry to spiced cauliflower and red lentil dal, all from his latest cookbook, Foolproof – One Pot.
Alan trained at Leiths before launching his own one-pot meal company, stewed! He first started selling his pots at farmers’ markets, before expanding to stock the shelves of Budgens, Harvey Nichols and a host of other national retailers.
Menu:
Demonstration
- Coq au vin
- Persian style baked salmon with fragrant rice and fresh herbs
Practical
- Chicken sautéed with tarragon and spring veg
- Spiced cauliflower and red lentil dal
- Thai-style salmon, sweet potato and baby corn curry
- Salted caramel apple pie
Menu may be subject to change
Course 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. Regardless, there is always more than enough food to go around, and often food to take home too.
Your day will comprise of a mixture of practical cookery and demonstrations performed by the teacher 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.
Around 1pm, you will break for lunch and enjoy the dishes you have cooked with the rest of your class, accompanied by a glass of wine or other refreshments. In some classes, such as skills classes, where dishes may not be appropriate for lunch, a mezze lunch will be provided.
Practicalities
What’s 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, with wines or other refreshments
- We do the washing up
What 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. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We require 10 days’ notice to check requests are possible and adjust our ordering. Please read our full policy on allergies and dietary restrictions here.
Your Teacher
Alan Rosenthal
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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.
