#LeithsOnline

French dressing and vinaigrettes: Learning the basic ratios and seasonings Unstable emulsion (left) and stabilised (with mustard and honey) emulsion (right). ...

ESSENTIAL COOKING WEEK FOUR: VEGETABLE COOKING Creating a perfectly smooth mashed potato and the crucial points of seasoning Mashed potatoes and chives for gar...

ESSENTIAL COOKING WEEK FOUR: VEGETABLE COOKING Roasting vegetables and the importance of adding acidity to a dish Roasted Cauliflower with Beurre Noisette, Alm...

ESSENTIAL COOKING WEEK FOUR: VEGETABLE COOKING Blanching, refreshing and stir-frying vegetables and the importance of seasoning cooking water Stir-fry of Tende...

Lemon and elderflower cakes #leithsdiplomalife #leithsonline #cake

Almond biscuits Another marzipan recipe, these are crisp on the outside and squidgy in the middle - like Moorish armadillos. #leithsonline #chef #nomnomnom #gl...

Cod in dashi broth #leithsonline

Courgette, ricotta and parmesan galette with shortcrust pastry #leithsschooloffoodandwine #leithsonline #galette #courgette #shortcrustpastry #everydaysaschoo...

Fougasse Playing catch-up on my Leiths online baking and patisserie course. I enjoyed the process of making this bread but I feel I ran out of proving space on...

Prawn and zatar salad - came out very well #leithsonline

Chelsea bun - great recipe #leithsonline

Quinoa and oat porridge - would definitely make again. #leithsonline

Sweet and sour paneer - turned out great. #leithsonline

Elderflower sabayon with brioche French toast - first time I’ve made it and it was delicious. #leithsonline

Making fruit jelly - 😁 #leithsonline

Chocolate and honeycomb tart - so pleased with my pastry 😀 #leithsonline

Carrot cake - very happy with this recipe #leithsonline

Join me on my journey of feeding a family of seven with real food. It all started with an online cooking course by leithsonline which gave me the confidence a...