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Leiths Culinary Diploma
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Discover how the Leiths Culinary Diploma can launch your career in food – join our webinar on Monday, 17 August 2026, 7–8pm.
Master salt with our Potato Bread Buns. Maldon Sea Salt Flakes season the dough and soften the crumb, for the most tender, flavour-packed buns you’ll bake.
Hispi cabbage is naturally sweet and tender, meaning it can taken on a deep flavour when charred and brushed with miso butter. Here, we give you a year-round recipe but, in the peak of summer, this would work just as well barbecued over silvery orange coals.
Enjoy this delish and refreshing Fattoush salad recipe with fresh vegetables, lemon dressing and za’atar crisps.
If you often pack your slow cooker away for summer, think again. Claudine Boulstridge has been one of Yotam Ottolenghi’s recipe testers for twenty years. Her new book Family is out on 4 June, and this delicious slow-cooker Chicken and Brioche Bun recipe is perfect for sunnier days.
Hone your knife skills and make this tangy Asian inspired dressing from scratch to make this healthy, flavoursome recipe that’s perfect for spring.
Learn how to cook lamb rump with this Core Certificate Leiths recipe.
Learn how to make the most of offal with this refined bone marrow Diploma-level recipe.
Take the humble pear, some whiskey and some brown sugar to create a contemporary twist on a classic pavlova and make this impressive, seasonal dessert.
We’ll show you how to master focaccia, the iconic Italian flatbread that’s a must-have skill for any baker.
We’ll show you how to master crème anglaise, the classic French custard sauce that’s essential for any aspiring cook. Gentle egg cookery is the key skill here – rush it and you’ll end up with scrambled eggs.
