An approach to cooking with more plants that focuses on flavour, balance, and making meals that are genuinely satisfying.
At Leiths Online, we're sharing the five tips for making the perfect pastry
Ned Poulter, one of Leiths Online's Alumni, chats with us about his experience completing the Essential accreditation and learning online. He dives into his background in cooking, what he has learnt so far, and what he plans to do next.
Glazed Berry Tart with Mascarpone & Vanilla Cream
How to make Tagliatelle with Basil Pesto
At Leiths Online, we focus on teaching three key methods of cake making: creaming, whisking and melting.
Shaleen Meelu, sits down and chats about her experience taking the in-school Nutrition in Culinary Practice course and how it has aided her in her mission as a public health nutritionist and restaurant owner.
How to make Keralan Cod and Spiced Coriander Chutney
Try your hand at this delicious prawn dish. You'll delve into the techniques involved in preparing and cooking shellfish.
How to make a plum compote
If you are just starting learning to cook or even if you are an amateur home cook, one essential skill you should learn is how to master stocks and sauces.
Student Jane Johnson sits down with us to chat about her Leiths Online experience and her interest in food.
