Tags » Leiths

I Tried It: Improving My Knife Skills

When you cook, a good knife or set of knives is really important. And they must be sharp.

I learned this the hard way when I sliced my finger open trying to cut through a particularly tough sweet potato. 507 more words

I Tried It

And so it begins... Leiths week one.

Sometimes you just go somewhere, a new place, and feel instantly at home. Somewhere you feel like you’ve never left, even though you’ve never been before. 566 more words


Leiths week 2/3

Handmade sole goujons with tartare sauce and mayonnaise
Miniature pavlovas with raspberry couli
Homemade pizza with mozerella, chorizo, Parma ham, rocket, Parmesan and tomato sauce 10 more words


Leith's Cooking 

A few little bits I’ve made since starting my diploma at Leith’s School of Food and Wine.

Soy glazed salmon with bean sprouts, water chestnuts, mange tout, roasted cashews and chilli. 22 more words


That's all folks!

And here we are. We have reached the final curtain. Today was our last day, save for our practical exam next week, and I thought I’d take the opportunity to update you on my final two weeks at Leiths. 743 more words

Biga, bisque and bloodshed

I’m not sure if I’ve suddenly become desensitised (train and tube tolerant) but very little has aggravated me this week. Yes, the sniffers, snorers and smelly still get to me but not enough for me to report. 961 more words

Useful Resources

Here are some of my favorite online resources:

BBC Food. I was obsessed with this when I in Japan. I would browse photos of roasted food while eating my bento lunch wishing I had access to an oven. 240 more words

Susan Fogarty