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Summary Plant Based Asian Cookery with Ching He-Huang

We’re excited to announce that Ching He-Huang, expert in Chinese and Asian cookery, is back teaching at Leiths. Ching, has a particular love of vegetable dishes and through her recipes Ching showcases the wonderful flavours and versatility of plant-based ingredients as well as celebrating their health and wellbeing benefits. The recipes Ching has chosen are from her latest cookery book Asian Green: Everyday Plant-based Recipes Inspired by the East, published in January 2021.

Ching will commence her inspiring new class by demonstrating the dishes you’ll be cooking, including Peking style pancakes with wild mushrooms, Crispy stir-fried tofu, and a popular spicy Sichuan street food dish known as ‘veggie ants climbing trees’, combining noodles and soya. Ching will also demystify ‘the fifth taste’ known as Umami, and reveal how to bring this taste sensation into your own dishes.

Following this, under Ching’s guidance and expertise, you’ll recreate the recipes yourself. Master the unique skill of making your own dumplings from scratch and cook up a delicious Cantonese hot and sour broth. After cooking, you’ll sit down to enjoy the delectable feast you’ve created around our spacious communal dining table.

Menu

Dumplings in Hot Sour Soup

Peking Mushroom Pancakes

Crispy Sweet Chilli Tofu with Greens

Veggie Ants Climbing Trees


Please note, recipes may change.

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Class structure

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.

Practical info Plant Based Asian Cookery with Ching He-Huang

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Ching-He Huang

Ching-He Huang

The hottest Chinese chef of the moment and known to her audience as 'Ching', international TV chef and cookery author, Ching-He Huang, is an ambassador for Chinese cooking around the globe.

Ching is recognised as a foodie entrepreneur having created her own food businesses. She has become the face of Chinese cookery internationally through her TV shows, books, tableware range and involvement in many high profile campaigns and causes.

Ching's culinary ethos centres on fresh, ethically sourced ingredients, Chinese heritage and modern flavours - her food is the perfect fusion of tradition and innovation. Ching makes Chinese cooking accessible and healthy, appealing to East and West alike.

To learn more about Ching from her website, click here

A limited number of cookbooks and woks will be available to purchase on the day of the class. However, if you'd like to buy these ahead of time, simply follow the links below:

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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