Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except the Intermediate Certificate Assessments and our online courses) until the 14th April. In these exceptional circumstances all students who have booked places on our courses will be offered the opportunity to cancel or reschedule their course. If you are currently in the process of taking a multi-part course, you will be offered new dates to complete the course later in the year. Of course we will be dealing with a high volume of calls and emails and we thank you for your understanding and patience during this unsettling time. We look forward to cooking with you at Leiths in the near future.


Peppers are left with their skin intact in many dishes for texture, and to help them hold their shape during cooking, but certain recipes require peppers to be peeled. This can be done simply by using a vegetable peeler. However, roasting or blistering the skin is a more effective technique and has the added advantage of lending flavour to the finished dish.

...Peel peppers

Step by step

1 Preheat the grill to high. Quarter, core and deseed the pepper. Flatten each quarter and place skin side up on a baking sheet under the grill until the skins are blistered and blackened.

2 Put the peppers in a bowl and cover with cling film or place in a plastic bag and seal. As the peppers cool, the steam will help to release the skins.

3 Once cool, the skins can be easily pulled away from the pepper flesh.

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