#LeithsOnline

CHEF SKILLS UNIT 19: SAUCES & PURÉES Learn to make a composite sauce, a classic jus and a vegetable purée. Prawns, Griddled Spring Onions and Romesco Sauce le...

CHEF SKILLS UNIT 19: SAUCES & PURÉES Learn to make a composite sauce, a classic jus and a vegetable purée. Beef Fillet, Madeira Jus and Morels, Butternut Squas...

CHEF SKILLS UNIT 18: SOUFFLÉS An introduction to soufflés and important rules for their success. Seville Orange Soufflé leithsonline leithscooking workshop.ap...

Amazing dinner this evening. Probably the first time I've made fritters as well 🤔 Buttery Mushrooms with Beetroot Fritters. 🤤🌱 Lovely crisp on the fritters an...

Sourdough I decided to wake up a starter that had been sitting in the fridge for a few months. After 3 days of feeding, it looked ready to go. I baked it in ...

Brunch o'clock. Homemade Blueberry Pancakes, Caramelised Bananas and Maple Toasted Pecans. Served with a little dollop of coconut yoghurt and a drizzle of maple...

A few of my favs from the culinary nutrition course 1) fruit and nut bar 2-4) bone broth/ stock 5) preserved lemon chicken with herby quinoa 6) fritata with...

What a brilliant night last night seeing so many familiar friends and meeting new ones too thegfw annual event celebrating food writers, producers, cookbooks an...

CHEF SKILLS UNIT 18: SOUFFLÉS An introduction to soufflés and important rules for their success. Twice-baked Goats Cheese Soufflés leithsonline leithscooking ...

CHEF SKILLS UNIT 17: CANAPÉS An introduction to canapés, as well as menu planning, costing and choosing the right service-ware for a successful canapé event. B...

Spinach, Fennel and Potato pie with slaw and seasonal herbs #vegan #leithsonline

Some of my latest assignments from Leiths online. First time making ciabatta and babka #leithsonline #homebaking #real bread

CHEF SKILLS UNIT 17: CANAPÉS An introduction to canapés, as well as menu planning, costing and choosing the right service-ware for a successful canapé event. M...

CHEF SKILLS UNIT 17: CANAPÉS An introduction to canapés, as well as menu planning, costing and choosing the right service-ware for a successful canapé event. D...

CHEF SKILLS UNIT 16: FARINACEOUS (‘STARCHY’) ACCOMPANIMENTS Learn to cook three root vegetable dishes, transforming humble ingredients into delicious accompanim...

Half term week spent at home. Lots of walks, lots of studying with the youngest, a really good track session, a night out in London seeing a great new musical, ...

Gnocchi with spring vegetables #leithsonline

Chocolate tart #leithsonline