Black Friday is here. 25% off all courses for 1 week only (excl. DofE). Use code BLACKFRIDAY25.
Stockmaking is one of the backbones of the professional kitchen and our online Essential Cooking course shows you how to make it from scratch at home.
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.
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.
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.
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.
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?
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.
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.
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.
