COVID-19 STATEMENT

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Due to the coronavirus outbreak Leiths has made the difficult decision to cancel all planned courses (except our online courses) until the end of June. 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.

Leiths

Depending on the variety, a ripe avocado has either green or darkish brown skin. The skin of the common Hass variety is green when under-ripe, then becomes pitted and almost black when fully ripened. A ripe avocado yields gently to a little pressure when held. Prone to bruising, avocados must be treated carefully when prepared.

...Prepare avocados

Step by step

1 Halve the avocados and remove the stone by placing each avocado half on a board and firmly inserting a large, sharp knife in the stone, keeping your fingers well away.

2 Twist the knife, which should help to release the stone. Lift the stone out of the avocado half.

3 Drag the knife against the side of the board to release the stone from the knife.

A note on discolouration...

To avoid discolouration, the cut sides should be rubbed with a little lemon juice if they are not being served immediately.

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Nutrition in Culinary Practice: The Accreditation

Nutrition in Culinary Practice: The Accreditation

    £3145 (£400.00 deposit)

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