Enjoy £500 off Essential Bread and Patisserie with code ESBP500, £300 off Introduction to Patisserie with code IP300, and £150 off Basics to Baker with code BB150. Ends Nov 1st. T&Cs apply.
Dive into the reasons you should participate in a Leiths accreditation day at Leiths School in London.
It’s a question they famously ask on Saturday Kitchen: what’s your idea of food heaven and food hell? We asked our mentors and got some very surprising results.
For our first book review, here’s former essential student Jenny on Theo Randall’s vegetarian Italian book Verdura.
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.
Leiths Online alumna Heather Lusardi and her partner Sam quit their jobs to pursue their dream of opening a gastronomic getaway in rural France.
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.
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.
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.
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.
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.
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.
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.