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.
Do your knife skills need sharpening up? This kimchi slaw from our Essential Cooking course will give you plenty of practice. Slicing and dicing aside, it’s a simple recipe, just mix and serve with some sticky soy and chilli chicken, pork, or tofu.
Lauri Lawrence (AKA @lauris_larder) is a student on the Two Term Diploma at Leiths School of Food and Wine in London. She began her Leiths journey with Leiths Online. Here’s her story.
Emma Foden is a private caterer based in Sussex who has her own catering business called Set The Date. She recently took Leiths Online’s 24-week Chef Skills course to sharpen her skills.
Cauliflower is at the peak of its season right now, so it’s a great time to try out this delicious, wholesome vegetarian dish from the Essential course. Gently spiced with cumin, coriander and turmeric, serve it at room temperature to really draw out all those flavours.
Like many of you, our mentors are avid collectors of cookbooks. But which are the books from their extensive libraries that they turn to again and again for inspiration and favourite recipes? They couldn’t limit themselves to one…
Real bread isn’t just sourdough; the term embraces everything from bagels to pita, tortilla, and these wholemeal rolls taught on our Basics to Baker course.
Here's everything you need to know about homemade mayonnaise including how to rescue it if it does play up.
Leiths Online student Emma Hatcher journey as a successful career in recipe development, writing, and food styling.
Leiths Online student Mandy Mazliah journey from a marketing career to a fulfilling food blogger and cookery coordinator
A tall stack of delicious American-style pancakes are a great brunch standby at any time of year.
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.
Leafy green kale is an excellent source of fibre, minerals, and vitamins. These kale crisps from our Nutrition in Culinary Practice online course are very quick, very easy, and will keep for up to a couple of weeks - if you don’t eat them first.
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