#LeithsOnline

A (very!) rustic courgette and ricotta galette, made with thyme shortcrust pastry. #baking #homebaker #patisserie #londonfoodie #amateurbaker #bakingreels #ba...

Wholemeal rolls from Week 1 of my leithsonline bread and patisserie course. I’ve got v little experience with bread, so overall very happy with these, dough may...

Wholemeal rolls topped with poppy seeds, sesame seeds and bran. #baking #homebaker #patisserie #londonfoodie #amateurbaker #bakingreels #bakingtechniques #brea...

White loaf enriched with whole milk, eggs and butter. #baking #homebaker #patisserie #londonfoodie #amateurbaker #bakingreels #bakingtechniques #breadmaking #d...

Fluffy and light Swiss roll from the Leiths essentials online II course. Doesn’t last long! Secondly from the cake unit are cheese scones complete with goat...

Leiths essential II online pics for pasta, roast chicken and slow cooking. We made a selection of home made pasta dishes. Ricotta and lemon filled tortellini...

Enjoyed making this show stopper white chocolate and raspberry entremet for my end of course challenge. 24 weeks have flown by and I have learnt so many new ski...

I’m thrilled to share that my journey with Bollywood Bites has been featured on the Leiths Online Cookery School page! 🎉🍲 From reigniting my passion for cookin...

Our next spotlight focusses on our resident Ghazal! Ghazal brings a warm and thoughtful energy to her craft and loves working with her clients to create beauti...

Our next spotlight focusses on our resident Ghazal! Ghazal brings a warm and thoughtful energy to her craft and loves working with her clients to create beauti...

Our next spotlight focusses on our resident Ghazal! Ghazal brings a warm and thoughtful energy to her craft and loves working with her clients to create beauti...

CHEF SKILLS UNIT 23: PRESERVING AND DOUGHNUTS Understand pectin levels in different fruits and how to make and preserve jam. Make doughnuts out of enriched dou...

CHEF SKILLS UNIT 23: PRESERVING AND DOUGHNUTS Understand pectin levels in different fruits and how to make and preserve jam. Make doughnuts out of enriched dou...

CHEF SKILLS UNIT 22: ENRICHED PASTA Learn how to make an enriched pasta dough and gnocchi. Enriched Pasta Dough/Tagliatelle with Truffle Oil, Parmesan Cheese a...

Chocolate Tart with honeycomb - doing a chef skills course with Leiths. This is week 4 - French pastries. Pate sablee. Pate Sucree. Chocolate ganache. Honeycomb...

CHEF SKILLS UNIT 22: ENRICHED PASTA Learn how to make gnocchi and an enriched pasta dough. Potato Gnocchi with Summer Vegetables and Sage Butter leithsonline ...

CHEF SKILLS UNIT 21: PARIS MONTAIGNE Learn how to make Paris Montaigne, an advanced Choux Pastry that incorporates craquelin, praline and crème patisserie. Par...

CHEF SKILLS UNIT 20: VEGAN DINNER PARTY Planning and preparation skills for a dinner party and how to prepare a vegan starter, main course and dessert. Beetroo...