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You’ll notice that every Leiths Online Course session, recipe and skill begins with Mise en Place. In this blog, we explore what it means, where it comes from, and why it’s a non-negotiable in both professional kitchens and confident home cooking.
Leiths Online alumna Heather Lusardi and her partner Sam quit their jobs to pursue their dream of opening a gastronomic getaway in rural France.
When it’s so hot you don’t want to turn the oven on, spicy Asian salads come into their own. This Thai prawn salad from our Essential Cooking course asks you to do quite a bit of chopping but is the work of seconds to assemble on the plate.
You know the feeling when it’s time to cook supper but there’s nothing in the house? That’s when you need a pantry packed with ‘store cupboard saviours’ – longer life ingredients that will pep up your sorry leftovers and turn a midweek meal into a marvel. Here are the essentials our mentors swear by.
A cobbler is similar to a crumble, except that the topping is made from a scone mixture, which bakes on top of the fruit, absorbing some of the delicious juices.
Once the preserve of cranks and faddy eaters, traditional whole grains have been successfully rebranded as ‘ancient grains’ and are now recognised as the sustainable, healthy and, above all, delicious ingredients that they are. Read on to discover ten of the best.
Anya Peach, the founder and host of Cookbook Club, shares her passion for bringing people together through food and cooking from various cuisines and cultures.
It’s peak mango season. Why not enjoy this delectable seasonal fruit in these fresh and zingy Vietnamese summer rolls from our Plant-based Eating course? The recipe’s endlessly versatile. Read on for the recipe and some variations on the theme.
Teaching children how to cook educates them and empowers them to make healthy choices. It’s never too soon – or too late – to get started. Here’s our advice on cooking with kids, from toddlers to teenagers.
At the end of a long week, there’s nothing quite like an ice cold cocktail to get the weekend started. If you like a Margarita, then you’ll love this fiery Picante with its hot chilli kick. Bonus: it’s a good way of using up any leftover coriander.
Focaccia is having a moment, more than a moment. It’s all over Instagram and served in every Italian restaurant worth its salt. If you’d like to achieve that perfect rise and fluffy dough yourself, try the recipe we teach on Basics to Baker. You won’t look back.
Make every meal feel like you’re on holiday by taking it outside. You don’t need a big garden; a tiny balcony will do. All you need is a simple menu, some rudimentary tablescaping skills, and big bottle of SPF. Here’s our guide to the al fresco season.
Sure, you’ve had avo toast. But have you ever had our avo toast? Our version, as taught on the Basics to Baker course, makes for a superlative lunch, being both extremely tasty and really rather virtuous. Let’s just say, if you’re aiming to eat 30 plants per week, you’re well on the way.
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