Surrender your lunch to the colours and flavours of the Med…

Weekend lunches. They’re the best because they’re generally tastier, usually a little more involved & often more exciting than the midweek, midday meals that sometimes sustain rather than delight…agree?

I knew you would, you’re such a well-read, edibly curious & always adventurous crowd and so with that in mind, let’s talk tapenade. Named after the Provencal word for ‘capers’ but with the first records of it being eaten emerging from Italy, this spread of the Med is traditionally made with a mixture of finely chopped olives, capers & olive oil. Whilst the components of a tapenade have been adapted over the years, two things remain constant – made right, this soft paste is always packed full of savoury flavour and made for you, it’s a total cheat’s dream for speedy meals. Read More

Week 1 of an Introduction to Pastry at Leiths…

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Pastry is a tricky skill to master. Unlike baking which is arguably simpler – and always rectifiable with extra frosting – pastry requires patience and precision but it’s worth having a go. Sure, you might not always thereafter want to spend hours – yes literally hours – folding and refolding puff pastry but to know you could if you wanted to? That’s a great accomplishment to have.

This was a class I was really looking forward to. I’ve made pastry before but it’s never been something I can whip up easily or without many, many, many references to the cookbook in front of me so I was excited to hopefully find more confidence in myself in mastering these techniques. Well, a basic understanding would also be good… Read More