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Forced rhubarb from Yorkshire’s ‘rhubarb triangle’ is in season from January to March, so use it while you can, whether in tarts and cakes, or simply with yoghurt and granola. The poached rhubarb and ginger cream pavlova wreath from Introduction to Patisserie is a gorgeous late winter dinner party dessert.
Great cooking begins with great produce. That’s one of the key lessons we teach on Fish Fundamentals, our online course for home cooks who want to learn how to source, prep, fillet, and cook fresh fish with confidence. If you feel all at sea at the fishmonger’s counter, why not get started with our guide to sourcing the best fish and seafood available?
A stand mixer is one of the hardest working tools in the kitchen. They are expensive, however, and take up a lot of precious counter space, so they have to earn their place. Read on for our tips on how to make the most of your stand mixer.
Crispy potatoes with garlicky aioli are all the rage in trendy restaurants and wine bars. This is our version with the richer, more rounded tones of caramelised black garlic. It’s a recipe you’ll make on our new Essential Cooking course, to serve alongside fall-apart slow-cooked lamb shoulder.
Leiths Online’s esteemed mentors are known for their discipline, their discernment and their savoir faire. But they all have their guilty pleasures, which we persuaded them to confess. Do you have any guilty pleasures? Let us know. They can’t possibly be worse than our mentors’...
Wild garlic comes when we most need it, at the end of winter and the start of the spring, when we have been starved of all things fresh, and green, and pungent. It’s a wonderful ingredient and, best of all, it’s free. That is, if you know where to find it. Here’s our guide to this great seasonal ingredient, with a recipe for wild garlic pesto you can use on anything.
This lovely recipe is a great one for a casual supper with friends. You’ll need to pick up some fresh herbs, courgettes, and chicken thighs, an inexpensive but flavoursome cut, but the rest you might well have in already. Happy cooking.
Maddie Hatton (@blidandhatton) has worked in and around food since her student days, working as a chef, bookseller, private caterer, and teacher. She recently studied Chef Skills, Leiths Online’s 24-week professional course.
Do your knife skills need sharpening up? This kimchi slaw from our Essential Cooking course will give you plenty of practice. Slicing and dicing aside, it’s a simple recipe, just mix and serve with some sticky soy and chilli chicken, pork, or tofu.
Lauri Lawrence (AKA @lauris_larder) is a student on the Two Term Diploma at Leiths School of Food and Wine in London. She began her Leiths journey with Leiths Online. Here’s her story.
Emma Foden is a private caterer based in Sussex who has her own catering business called Set The Date. She recently took Leiths Online’s 24-week Chef Skills course to sharpen her skills.
Cauliflower is at the peak of its season right now, so it’s a great time to try out this delicious, wholesome vegetarian dish from the Essential course. Gently spiced with cumin, coriander and turmeric, serve it at room temperature to really draw out all those flavours.
Like many of you, our mentors are avid collectors of cookbooks. But which are the books from their extensive libraries that they turn to again and again for inspiration and favourite recipes? They couldn’t limit themselves to one…
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