ALL CLASSES ARE NOW FULL. PLEASE DON'T CALL

We are happy to announce our next set of classes at Leiths, starting January 2011, with the new booking system in place.

As advertised earlier, 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 for 2 days only, on the 20th and 21st of October, 9am to 4pm. 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.

Good luck and looking forward to seeing you next year!

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

12 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

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

9 April, with Yotam Ottolenghi
Sweet potato patties with cumin and coriander
Pork belly and fresh fennel salad with sumac, lemon and mint
Saffron couscous with chervil
Caramelised fennel with goat’s curd and fennel seeds
Baked pears in white wine and cardamom

14 May, with Sami Tamimi
Baked artichokes and broad beans
Chicken and courgette burgers with spring onion and yoghurt-dill sauce
Saffron rice with barberries, pistachio and mixed herbs
Okra with tomato, preserved lemon and coriander
Limoncello and mascarpone trifle

11 June, with Yotam Ottolenghi
Roasted aubergine with preserved lemon and chilli yoghurt
Halibut in 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

9 July, with Sami Tamimi
Sweet potato patties with cumin and coriander
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