Food writer and Leiths alumna Letitia Clark’s new book Wild Figs and Fennel is out this week. The book guides the cook through the seasons in Sardinia, via such tempting recipes like these gorgeous instant ricotta doughnuts with saffron and blood orange.
Discover Leiths Diploma in Food & Wine. Book your place to find out about our teaching, our bespoke work experience, careers service, speak to current students, see the facilities and get a taste for life at Leiths.
Discover Leiths Diploma in Food & Wine. Book your place to find out about our teaching, our bespoke work experience, careers service, speak to current students, see the facilities and get a taste for life at Leiths.
Emily Kydd’s Roasted Grapes & Ricotta Walnut Brittle on Sourdough Toast, from her cookbook ‘Seriously Good Toast’.
This is the epitome of chop suey – everything that you need for a refrigerator clear out! The combination of chicken, prawns and bacon make this a moreish delight, and you could throw in cooked egg noodles at the end, before seasoning with oyster sauce, for the ultimate finale. Add whatever fresh ingredients you have and it will be a winner.
Ching-He Huang: ‘This is sweet, spicy, salty and sour – all my favourite flavours in one dish and perfect for a quick mid-week supper.
Former fashion-buyer and triathlete Kendra Marsh tells us how she changed her career to freelance chef and meal planner with the help of Leiths’ Nutrition In Culinary Practice course.
