Leiths chef skills course week 5 was French egg based deserts. We made a Pain Perdu (French Toast) with pan fried strawberries and a Elderflower Sabayon.
Leiths chef skills course – Week 19 Sauces and Purees We cooked a fillet steak,
Leiths chef skills course – Week 18 Souffles We made a Seville Orange Souffle and
Leiths chef skills course – Week 17 Canapes We made a cured salmon in orange
Leiths chef skills course – Week 16 Farinaceous Accompaniments We cooked a Pommes Anna, Potato
Hi, I’m Pete. My love of all things fish started when I was very young. I would beg my Dad to take me fishing when I was on holiday in Cornwall where we would catch a few Mackerel for tea from the hire boats out of Mevagissey harbour. I still fish for Mackerel in Cornwall today but now I have a small fishing boat of my own, moored at Mylor. I catch Mackerel, I cook with them, I smoke them, and I eat them.
