Leith’s Cooking 
food

Leith’s Cooking 

A few little bits I’ve made since starting my diploma at Leith’s School of Food and Wine.    Soy glazed salmon with bean sprouts, water chestnuts, mange tout, roasted cashews and chilli.    Grilled sourdough with mackerel pate   Truffle oil, basil and Parmesan homemade tagliatelle  Advertisements Continue reading