#LeithsOnline

Unit 4 Choux Pastry Eclairs with Blackcurrant Creme Patisserie and Caramelised White Chocolate #leithsonline

Ciabatta in all its glory 🇮🇹 This was a mammoth three-day process which included a biga, a bulk ferment and my first ever couche shaping! They turned out glor...

BASICS TO BAKER UNIT 1: YEASTED BREAD Learn about different yeasts, including wild yeasted starters and how they work, different flours and liquids and make an ...

Tarte au citron made with pâte sucrée and decorated with meringue kisses 🍋 Made some little coffee biscuits with the leftover pastry too! #baking #homebaker #...

BASICS TO BAKER UNIT 1: YEASTED BREAD Learn about different yeasts, including wild yeasted starters and how they work, different flours and liquids and make an ...

Sticky toffee pudding with extra toffee sauce and Creme anglaise 😋 #leithsonline

This week there has been two things which I want to talk you through next week - phonics and miss reading, a video post will follow! I was hoping to get every...

LEITHS INTRO TO PATISSERIE UNIT 12: BREAKFAST PASTRIES Learn how to make laminated dough. Breakfast Pastries with Ginger Crème Pâtissèrie, Pears, decorated wit...

Essential Cooking / Unit 6: Food Styling & Photography Sessions 1 & 2 - Pear & Chicory Salad, served multiple ways including canapés As per the instructions, t...

Essential Cooking / Unit 5: Vegetable & Grains Cooking Session 1 - Tenderstem Broccoli & Beurre Noisette Session 2 - Roasted Cauliflower with Pearl Barley & Her...

Unit 3: Flat breads - Chickpea flatbreads and pizza - delicious! #leithsonline leithsonline

We went behind the scenes on our Black Friday shoot with mentor Louisa Bergese. She deep dives into what makes our online cookery course so unique. Louisa has...

Sticky Korean Glazed Chicken with a Kimchi Cucumber salad #leithsonline

La Beat soul club Edinburgh Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿 Amazing catching up with soul brothers. Highly recommended! Many thanks guys 🙏 Look forward to the next night in...

So excited to share the wonderful recipes for the things I am learning with Leiths cooking school this winter, on the retreats next year. I am always looking t...

LEITHS INTRO TO PATISSERIE UNIT 11: GENOISE Learn how to make light and fluffy Genoise sponge, filled and covered with a meringue coffee buttercream and decorat...

It's cold outside so let's stay at home and eat pudding. Sticky toffee pudding, to be precise. With a crème anglaise sauce. #stickytoffeepudding #learntocookf...

Essential Cooking / Unit 4: Shortcrust pastry - Session 1 - Leek & Gruyère tart - Session 2 - Individual berry tarts Pastry week was really tough but I have a ...