#LeithsOnline

Singaporean Salmon Laksa, made with Chicken Stock (Essential Cooking Week One skills), homemade curry paste, shallots, ‘Exotic Asian’ mushrooms, glass noodles, ...

Lamb Tagine 🔹 Preserved Lemon Bulgar 🔹 Maple Harissa Roast Veg What a sumptuous feast of a Friday night dinner I used my trusty leithsonline lamb recipe for t...

Pistachio cake with rose water and edible flowers for macmillancancer #macmillancoffeemorning #leithsonline #chef #nomnomnom

I’m now halfway through my leithscooking online plant-based course. This week the theme was street food and we made: - jerk jackfruit with pineapple and red o...

ESSENTIAL COOKING WEEK THREE: SHORTCRUST PASTRY Savoury Shortcrust Tart Asparagus, Speck and Pecorino Tart leithsonline leithscooking turnipsborough gastronom...

ESSENTIAL COOKING WEEK THREE: SHORTCRUST PASTRY Enriched Shortcrust Pastry Glazed Berry Tarts with Mascarpone and Vanilla Cream leithsonline leithscooking tur...

Thai “Suki Nam”, a ‘hotpot’ soup originating in Thailand made with Chicken Stock (Essential Cooking Week One skills), Chinese cabbage, Enoki mushrooms, glass no...

The new school term has begun and we're all thinking about learning again- so if you know someone who is enrolled on the DofE scheme, why not use this opportuni...

WEEK TWO: EGGS - EMULSIFYING AND COOKING Scrambled Egg Scrambled egg, sourdough toast, smoked salmon, micro greens and edible Alyssum flowers for garnish. le...

WEEK TWO: EGGS - EMULSIFYING AND COOKING Soft-Boiled Eggs and Wholegrain Mustard Salad Dressing “BLT” - Butterhead lettuce, Lamb’s lettuce, Chicory, toasted Ci...

WEEK TWO: EGGS - EMULSIFYING AND COOKING Emulsion: Mayonnaise Mayonnaise, made by hand (first photo) Mayonnaise, made by machine (second photo) leithsonline l...

WEEK TWO: EGGS - EMULSIFYING AND COOKING Poached Eggs Poached egg, sourdough toast, avocado and micro greens. I was very happy with the runny yolk and set of ...

WEEK TWO: EGGS - EMULSIFYING AND COOKING Omelette Two-egg omelette, chives, oven-roasted cherry tomatoes on the vine and sautéed button mushrooms. I was very ...

P I N E A P P L E . Final segment of this weeks leithsonline Nutrition in Culinary Practice course - a super tasty pineapple and nut brittle dessert! . A fair a...

The new school term has begun and we're all thinking about learning again- so if your teenager is enrolled on the DofE scheme, why not use this opportunity to s...

As I’ve found myself at another crossroads with what I’m going to do with myself work-wise (continue with my return to marketing/comms or get back into blogging...

Meet Anna 🥔 She’s buttery, delicious, crispy and soft all at the same time My finest Pommes Anna attempt! Delicate slices of potato simply layered with clari...

Lesson 2.... Wholemeal rolls #leithsschooloffoodandwine #leithsonline #bread #breadmaking #professionalbaker