@Shelovescake

As I come to the end of week four, I feel like I might just be getting into my Leith’s groove 🙂 Of course, I could fall flat on my face in next week’s formal assessment but for now let’s take the positive vibes!

Brilliant start to the week, and what you’ve no doubt all being on tenterhooks to hear….my chicken thigh was cooked! Indeed, the assessor’s comments were ‘flesh cooked well – nice moisture and well seasoned.’ What a relief!

I wasn’t looking forward to Tuesday, not being a huge fan of a roast. But it was great fun to produce a full roast in two hours as a dream team of four and then sit down together and eat it. I’ve had the pleasure of being on the same cooking bench with three fabulous women this week (Ellie, Kristen and Sophie). We were rightly proud of our medium rare sirloin, crispy yet fluffy roast potatoes, puffed up Yorkshires, the cheesy umami gratin and a perfectly seasoned gravy that brought the whole masterpiece together. Well done team! To round off the day, we covered short crust pastry with patisserie expert, Lou. Leek & Greyere and walnut and date tarts for the tasting – yum!

A much needed study day on Wednesday and mid-term catch up with our tutor. I took the opportunity to get ahead for a private catering job on Friday night. Nibbles for a drinks party for 20 mums in Tooting.

Back into the kitchens on Thursday for a meditative session making our own shortcrust pastry. I have to admit I was nervous for this one. Having made shortcrust, taught by my mum, since I was a child, I was very aware that my methods were not those of a Leith’s professional! And in shocking news, it turns out that it is worth going to culinary school as you do learn some fantastic tips and ways of working that really elevate your ability. I loved the session: it was calming, brought back memories of my mum, and I ended with three neat crisp tart cases which have made four little children happy!

Friday morning was an absolute treat. Jenny Chandler, Leith’s graduate and author of Pulse, came to talk pulses and grains. She was incredibly engaging and cooked some delicious food which we not only devoured, but made us think differently about the use of pulses in our cooking and diets. I’m already planning to make her Greek butter beans with parsley feta for an upcoming dinner party. And the chickpea farinata is an absolute winner for a quick mid-week supper that doesn’t scrimp on flavour. Friends and family: don’t be surprised to find her book in your Christmas stocking this year!

Our final session of the week, which left me on a high, was filleting and cooking a flat fish. We were each presented with a whole plaice. I really enjoyed the methodical process of removing the four fillets individually, followed by the skin. Very satisfying! We made a seaweed butter (yes, more butter!), a slice of which we placed on the fillets before grilling. We served them alongside crushed new potatoes with salad onions and extra virgin olive oil. Simple, nutritious, delicious.

Thoughts of my mum have been with me all week. Both remembering her cooking heydays and her decline as her anniversary approaches. Even a year on, it still feels raw. And I miss her desperately and deeply every day. To be doing this diploma is a wonderful way of channelling the essence of her, and yet the loss of not being able to share it with her is profound.