Red lentil dhal with cavalo nero & crispy paneer
I make some form of dhal at least once a week – it’s healthy, economical, comforting, and delicious. I’ve made it so many times I..
Spinach, cheddar and sundried tomato pesto
I originally made this pesto for my kids, one hectic day when I was looking for something vaguely nutritious which wouldn’t take longer than their..
Sundried tomato, basil & feta bean burgers
My mum used to make a version of these burgers when I was a kid, with cheddar cheese, chilli powder and parsley, and I remember..
Braised Beans with Onions
This is a recipe I’ve been playing with for a few months now, and whilst it’s completely delicious, and now on regular rotation in our..
Roasted Tomato and Mascarpone Sauce
This sauce could not be simpler, but it packs so much flavour, I can’t stop making it. It takes a while (about 4 hours) but..
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Peta Leith is a professional pastry chef, food writer and menu consultant who trained at the French Culinary Institute in New York. following an apprenticeship with Claire Ptak at Violet Cakes, she spent seven years as a pastry chef at the Ivy. She lives in Bedfordshire with her husband and two children.
Her first cookery book, entitled “The Vegetarian Kitchen” is a collaboration with her aunt, Prue Leith was published in February 2020.