Our next available set of cookery classes at Leiths are starting in January 2012.

As before, there will be a short window of opportunities to sign in to the classes, due to their great popularity. Leiths' booking line (020 87496400) will be open on 17th of October 2011 only, from 9am onwards, until places run out. We advice you to be persistent and keep on trying even if the line is busy. Once connected, you'll be able to book a class for up to 2 people.

We hope you all have success in booking and looking forward to teaching you soon!

14 January, with Sami Tamimi
Purple sprouting broccoli with chilli, garlic and feta
Root mash with wine braised shallots
Spicy lamb and kebabs
Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds
Plum, grappa and hazelnut trifle

18 February, with Yotam Ottolenghi
Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices
Smoked aubergine salad with red onion, yellow pepper, tomato and cumin
Swiss chard cakes with Greek yoghurt
Purple sprouting broccoli with chilli, garlic and lemon
Busbusa: semolina, orange and coconut cake

24 March, with Sami Tamimi
Courgette fritters with Greek yoghurt and mint sauce
Char-grilled chicken, orange and herb salad
Roasted red and golden beetroot salad
French beans with tarragon, sesame and garlic
Baked rhubarb with meringue and yoghurt cream

21 April, with Yotam Ottolenghi
Padron pepper fritters
Chicken and courgette burgers with spring onion and yoghurt-dill sauce
Saffron couscous with chervil
Caramelised fennel with goat’s curd and fennel seeds
Baked pears in white wine and cardamom

12 May, with Sami Tamimi
Baked artichokes and broad beans
Pork belly and fresh fennel salad with sumac, lemon and mint
Saffron rice with barberries, pistachio and mixed herbs
Okra with tomato, preserved lemon and coriander
Limoncello and mascarpone trifle

16 June, with Yotam Ottolenghi
Roasted aubergine with preserved lemon and chilli yoghurt
Salmon steaks with chreime (North African sauce)
French bean salad with fennel, roast cherry tomato and basil oil
Bulgar and herb pilaf
Baked cherries with meringue and yoghurt cream

21 July, with Sami Tamimi
Padron pepper fritters
Butterbean mash with lemon juice, garlic, spring onion and sumac
Yoghurt flatbread
Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander
Caramelised fennel with goat’s curd and fennel seeds
Fresh strawberries with orange blossom syrup and cream