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Cooking with Confidence Evening Course – Part 3

Become a masterchef in the making and round off your home cooking skillset on this 6-week course

3260 / 3260
7967 / 3260

Home-Cook

Elevate your skills to new heights in this home-cook course

Intermediate

Best suited for people with moderate culinary experience

£655.00

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Overview

‘Cooking with Confidence’ is a three-part cooking course series that takes place one evening a week for 6 weeks, helping you go from beginner to confident in the kitchen. Through exploring a range of exciting and versatile recipes, you’ll build up a rounded cooking skillset, focusing on a new skill each week from baking and breadmaking, to meat and fish cookery and knife skills.

Each part of the series may be taken in succession to obtain a complete kitchen skillset or take courses individually, in any order. The evening format also gives you freedom to learn on your terms around your 9-5 commitments.

Part 3 focuses on furthering home-cooking skills, adding to an existing skillset that you may or may not have developed in Cooking with Confidence Parts 1 and 2. On this course, you’ll learn to make more challenging dishes with wow-factor like soufflés, desserts and canapés for entertaining to make you a true masterchef in the making.

Skills covered: 

  • Fish and shellfish preparation and cooking
  • Bread-making
  • Pasta
  • Soufflés
  • Pastry
  • Meat preparation and cooking
  • Desserts
  • Canapés

Example recipes:

  • Halibut osso bucco and gremolata
  • Scallops, cauliflower puree with hazelnut and apple salad
  • Fougasse bread
  • Tortellini with fontina and butternut squash
  • Seville orange soufflé
  • Rump of lamb with Madeira jus, pommes anna, pea puree and charred baby leeks
  • Yuzu mousse with raspberry gel and sesame tuile
  • Cheese biscuits with pesto and sundried tomatoes
  • Seared tuna crostini with spiced avocado
  • Mu shu pork
  • Spinach and tarragon arancini

Sample recipes may be subject to change

Course Structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently. Whatever the ratio, there is always more than enough food to go around, and often food to take home too. 

Your evening session will comprise of a mixture of practical cookery and demonstrations performed by the teacher who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.  

Practicalities

What’s included:  

  • A Leiths apron 
  • Refreshments on arrival 
  • A recipe booklet 
  • All ingredients provided and weighed out for you in advance 
  • We do the washing up 

 

What to bring: 

  • Flat soled shoes 
  • Long trousers and a long-sleeved top are advisable 
  • A notebook and pencil 

 

Allergies and dietary restrictions 

We are happy to make adjustments where possible. However, some classes are unsuitable for people with particular intolerances as the menu would need to be completely different. We need 10 days’ notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.