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These eight recipes, chosen from across our Leiths Online courses, may require patience, care, and attention, but the end result is a true masterpiece. Add them to your cookery bucket list.
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.
How your food looks is (almost) as important as how it tastes. We eat with our eyes after all. If you think your presentation skills need sharpening up, have a read of our tried and tested tips.
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’...
