Vegan Raspberry & Coconut Ice Cream
In most cases when I’m making a vegan version of something I opt for oat milk or oat cream as my dairy replacement, as I..
Red lentil dhal with cavolo 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..
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..
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..
Strawberry & Elderflower Cordial
By a happy coincidence last year I happened to have a lot of strawberries which were close to being on the turn, just as the..
My Latest recipes
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I originally made this pesto for my kids, one hectic day when I was looking for something vaguely nutritious which wouldn’t take longer than their..
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.