All classes for 2012 are now full. At the moment no classes have been planned for 2013.
We will update you on any future classes if and when they are planned.

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

We are delighted to announce our next set of classes at Leiths, starting September 2011.

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 on the 8th March 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!

September 10th, with Sami Tamimi
Sweet potato patties with cumin and coriander
Turkish beef and leek meatballs
Basmati and wild rice with chickpeas, currants and herbs
Roasted beetroot and plum salad
Fresh berries with orange blossom syrup and cream

October 15th, with Yotam Ottolenghi
Warm haloumi and chicory with pomegranate and walnut
Aubergine with herbs
Baked okra with tomato and preserved lemon
Quinoa and fennel salad
Poached quince with star anise, blackberries and vanilla ice-cream

November 19th, with Sami Tamimi
Padron pepper fritters
Braised lamb meatballs with yoghurt and herbs
Saffron couscous with butter and chervil
Green bean salad with mustard seeds and tarragon
Fig and grappa trifle

December 10th, with Yotam Ottolenghi
Char-grilled squash with labneh and pickled walnut salsa
Whole quail stuffed with pork, pine nuts and herbs, braised in tamarind
Freekeh pilaf
Mixed herb salad with lemon and honey dressing
Baked pears in white wine and cardamom, served with crème fraiche

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

Due to the phenomenal response to the Saturday classes we run together with Leiths School for Food and Wine, we had to come up with a new booking system with greater clarity and, hopefully, eliminating the frustration of the long waiting list.

Basically, a new list of courses will be advertised every six months. After several weeks, Leiths will open their phones for bookings over two clearly designated days. Those who don’t manage to secure a place in those two days will, unfortunately, have to wait for the next time. To start with, Leiths will restrict booking to one course per person calling.

This may seem a bit harsh but we believe this is the most effective and fairest way to ease the disappointment created by the existing system, where courses are booked out as soon as they are advertised and before many can’t even get a chance to check whether they are available or not.

Here is the system in detail:
• Leiths’ website and the Ottolenghi site will make it clear when the next menus and dates are going to be displayed.
• The new menus will be displayed for several weeks before booking starts.
• The website will give two dedicated booking dates for the next series of classes.
• You will need to make bookings by telephone to Leiths School of Food and Wine on 02087496400 between 9.00am and 4.00pm on those dates.
• You may book for yourself and one friend if you wish.
• When the places are all full, Leiths will then take a waiting list of 15 people.
• Gift vouchers for Ottolenghi courses will only be available during the 2 days of bookings.

The next Ottolenghi menus and dates will be on the Leiths website and Ottolenghi website from 20th of September 2010.

You will be able to book onto these courses if you call Leiths on 02087496400 on the 20th and 21st of October, 9am – 4pm, or until places run out.

Thank you so much for supporting Ottolenghi classes at Leiths and we are sorry such a formal arrangement has been necessary, but we hope you understand and find it easier to use.

The most beautiful place for a cookery demonstration? I think I was there on Wednesday.

Sarah Ravens garden is truly outstanding and a perfect venue for a bunch of colourful old Ottolenghi recipes, plus a some new ones from Plenty: Gruyere and rosemary cake, Watercress and chickpea soup, Beetroot with preserved lemon relish and more.

I am there again on June 8th! Call to see if they have any places left: 0845 092 0283. I don't think they do, though. Sorry.

This year I will be giving two cookery demonstrations at Sarah Raven's kitchen and garden at her Perch Hill farm in Sussex.

The gardens themselves and Sarah's inspirational project – which includes everything, really, from selling seeds to teaching gardening to writing cookbooks to teaching cookery and floristry... and so much more – are good enough reasons to come to Perch Hill. I will be demonstrating a few typical and seasonal Ottolenghi dishes, to be followed by a lavish lunch in the most beautiful setting imaginable.

The first date, April 21st, is already full I am afraid, but there are still some places available on June 8th. You can contact Perch Hill on 0845 092 0283 or book online.

Sarah herself will be giving courses on growing vegetables and flowers at the LSE, London, on the 22nd and 23rd of April. You can (and should!) book online now.

Yotam

We are very happy to announce a one-off whole day cookery demonstration we will be giving in July at the famous Irish cookery school in Ballymaloe, County Cork, run by Darina Allen. The place is a centre of culinary excellence and the most beautiful site.

So, for all you Londoners who have been complaining that it's absolutely impossible to get places at Leiths or Divertimenti, here's your one chance to show some real dedication... We'd love to see you there.

Sami and Yotam

Despite the increase in the number of classes we offer, all our Saturday morning cookery classes for the first half of 2010 are now full.

We are sorry if this causes disappointment to some. If you want to secure places for the future please contact Leiths and have them put you on their wait list. Call or email Leiths on 020 8749 6400 or info@leiths.com. A class costs £130. Classes begin at 10am and don't require any prior experience.

January 9th, with Yotam Ottolenghi - FULL
Okra fritters with lime, cardamom and yoghurt sauce
Braised lamb meatballs with quince, pomegranate and fresh coriander
Buttered vermicelli with basmati rice
Limoncello and mascarpone trifle

February 20th, with Sami Tamimi - FULL
Green gazpacho with sourdough croutons
Baked monk fish with fennel, potato, caper and fennel seeds
Kohlrabi and fennel salad with dried cranberries, baby spinach and lemon
Baked pears in white wine and cardamom, served with crème fraiche

March 13th, with Yotam Ottolenghi - FULL
Mejadarah: basmati rice with lentils, turmeric, cumin, cinnamon and fried onion
Beetroot and plum salad
Aubergine with preserved lemon and chilli yoghurt
French beans with tarragon, sesame and garlic

April 10th, with Sami Tamimi - FULL
Courgette and feta fritters with Greek yoghurt and mint sauce
Tiger prawns and scallops with tomato and feta
Mixed herb salad with lemon and honey dressing
Buttered basmati rice with fennel seeds, coriander seeds and dill

May 8th, with Yotam Ottolenghi - FULL
Sweet potato patties with cumin and coriander
Lamb and feta kebabs in tomato and mint sauce
Saffron couscous with butter and chervil
Crunchy cucumber and red onion salad

June 12th, with Sami Tamimi - FULL
Char-grilled courgette with balsamic vinegar, basil and caprini freschi
Polenta crusted fish cakes
Fresh broad beans with paprika, coriander and preserved lemon
Bulgur and cauliflower tabouleh with red onion, pomegranate and sweet spices

Hurry up and and sign up for our next set of hands-on cookery classes. To do this, please call or email Leiths on 020 8749 6400 or info@leiths.com. A class costs £125.

The spring classes are all full now but you should be able to find places on the following dates:

September 5th
Lamb kebabs with pine nuts, tahini sauce, warm butter and parsley
Roasted potato wedges with paprika and garlic
Tomato and cucumber salad with quinoa, lemon, coriander and spring onion
Fresh berries with orange blossom cream

October 17th
Mezze
Roasted aubergine with a sharp salsa of walnut, pomegranate and coriander
Fried sweet potato with rosemary and sage
Butterbean mash with lemon juice, garlic, spring onion and sumac
Char-grilled courgette with balsamic vinegar reduction, basil and caprini freschi
Roasted red peppers with garlic, lemon and fresh oregano

November 14th
Salsify, pecorino and watercress salad with caper vinaigrette
Whole pan-fried red mullet
Bulgur and cauliflower tabbouleh with red onion, pomegranate, celery, lemon
and sweet spices
Poached quince with star anise, blackberries and vanilla ice-cream

December 5th
Whole quail stuffed with pork, pine nuts and herbs, braised with dried apricots and tamarind
Saffron couscous with butter and chervil
Kohlrabi and white cabbage slaw with lemon zest, tarragon, dill and sesame seeds
Baked pears in white wine and cardamom, served with crème fraiche

A new set of hands-on cooking classes, in collaboration with Leiths, has just been announced. We recommend that you rush to sign up; places are taken up in a flash.

The classes offer a great opportunity to enjoy a morning of cooking, eating, drinking and sharing of food experiences. They are taught by Ottolenghi chefs, alongside teachers from Leiths. You can come as a pair, or on your own.

The cost of a class is £120. To book please call Leiths School of Food and Wine (020 8749 6400) or book via their website.

February 21st
Char-grilled fennel salad with red onion, lemon, sumac and dill
Braised lamb meatballs with quince, coriander and pomegranate seeds
Buttered vermicelli with basmati rice
Clementine and almond cake

March 14th
Okra fritters with lime, cardamom and yoghurt sauce
Warm waxy potato and mushroom salad with herbs and truffle oil
Purple sprouting broccoli with chilli, garlic and lemon
Limoncello and mascarpone trifle

April 4th and May 9th
Beetroot, aubergine and goat’s cheese with shallot and walnut vinaigrette
Grilled chicken with red pepper, chilli, red onion, paprika and basil
Potato latkes
Mixed herb salad with lemon and honey dressing

June 6th
Char-grilled asparagus and courgette with pecorino, pistachio and purple basil
Seared tuna with salsa verde and cherry tomatoes
Herb and panko crusted globe artichoke hearts
Fresh berries with vanilla and orange blossom syrup and cream

We have now finalized our plans for the next set of Saturday morning cookery classes, done in collaboration with Leiths School of Food and Wine.

The classes tend to fill up quickly so sign up now!

Just to remind you, the days begin with registration at 9.30 and start promptly at 10.00 with a discussion of the skills and recipes to be covered. Students work in pairs and then sit down and enjoy the food they have made with a glass of wine. Some people come with a friend, but most come alone and enjoy the friendly atmosphere. The classes finish at approximately 2.00.

September 13th

Gazpacho soup with Yemenite chilli paste
Baked monk fish with fennel, potato, caper and fennel seeds
Braised broccolini with chilli, garlic, sesame oil and lime

October 18th

Polenta crusted fish cakes with spicy tomato and basil sauce
Aubergine with preserved lemon and chilli yoghurt
Wild rice and quinoa salad with dried blueberry, walnut, lemon and herbs

November 15th

Courgette and feta fritters with Greek yoghurt and mint sauce
Bulgar and aubergine pilaf with onion and sweet spice
French bean salad with fennel, roast cherry tomato and basil oil

December 6th

Braised lamb meatballs with quince, pomegranate and fresh coriander
Buttered basmati rice with fennel seeds, coriander seeds and dill
Slaw of courgette, fennel and red cabbage with dried cranberries

The cost of one class is £120. To book please call Leiths School of Food and Wine (020 8749 6400) or book via the website

Over the past few years we have been nurturing a close collaboration with Leiths school of food and wine, now based in Chiswick. As well as guest chef classes given by Yotam Ottolenghi to the students at the school, we take on students (and sometimes also teachers) for work experience, some of which end up working with us permanently.

As part of this close collaboration, we also offer monthly hands-on cookery classes at Leiths. These sessions, held on Saturday mornings, offer a brilliant opportunity for our customers and fans to come and get a first-hand Ottolenghi cooking experience with our chefs and the highly qualified teachers of Leiths. The Saturday workshops start at 9.30. They are fun and are conducted in a very relaxed manner. You don’t need to know much about cooking and can come on your own or with a friend or a partner.

The cooking is done in couples and at the end, around 1pm, tables are laid for everybody to enjoy their creations with a glass of wine.

The cost of one class is £115. To book please call Leiths School of Food and Wine (020 7937 3366) or book via their website www.leiths.com

Next cookery classes:

Moroccan Flavours, February 2nd 2008 – sold out

Sweet potato patties with cumin and coriander
Crunchy cucumber and red onion salad
Chicken tagine with preserved lemon and olives, served with saffron couscous

Vegetarian, March 8th – sold out

Beetroot, carrot and red cabbage slaw with cranberries and pecans
Baked polenta with wild mushrooms, tallegio and thyme
French beans with tarragon, sesame and garlic

Brunch, April 12th – sold out

Own granola with yoghurt and fresh fruit
Warm and spicy corn muffins
Shakshuka: Tunisian eggs with tomatoes, peppers, saffron and coriander

Early Summer Event, June 14th - sold out

Chilled pea and sour cream soup with basil and chive
Pan-fried sea bass with green and red tomato salsa
Bulgar salad with caramelized onion, feta and tarragon