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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.
Salt and pepper only get you so far! Try these 5 brilliant seasonings to elevate your BBQ flavours.
The perfect seasonal pastry recipe that will use up your glut of courgettes. Filled with fresh flavours it's ideal for the heatwave and summer entertaining.
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.
We interview Grace a content creator, recipe writer and food stylist currently enrolled on Essential Cooking online.
Learning how to joint a chicken is one of those skills that instantly makes you feel more capable in the kitchen. It’s the kind of foundational know-how that’s not only satisfying but also incredibly practical.
This sticky chicken dish is full of flavour and a core recipe on our Essential cookery course. We've amended the recipe to suit your barbecue. It's perfect for casual summer gatherings.
Dips might seem simple, but with a few thoughtful tweaks, they can become the centrepiece of your table. Use these tips if you’re after light nibbles or looking to prepare an easy starter for a dinner party.
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.
Whether it's a garden gathering, quiet evening or you have all the family round; these easy-to-make drinks will help you raise a toast with a spring-like twist.
Whether you're in the mood for something slow-cooked and tender or grilled and full of spice, there's a lamb dish for everyone. Here are five delicious ways to prepare lamb, each showcasing a unique cooking style and flavour profile.
Chocolate is likely on your agenda this Easter. Here is a recipe to help you use up leftover eggs. (Leftover we hear you say?) It’s also fantastic for decorating cakes and desserts.
We caught up with Liz to talk to her about her motivation for doing Leiths Online. Liz has completed three of our professional courses and is on her way to finishing Nutrition in Culinary Practice.
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