Note:You can use a court bouillon to cook the lobster, or more spicy flavours such as ginger, star anise or lemongrass can be added to the water. This 24-week course will guide you through all the fundamental cooking skills, techniques and practices that every cook needs to thrive in a modern professional kitchen.

This will be your introduction to quick meat cooking and will include elements such as browning, resting, and carving of the meat. To receive your Certificate of Completion, you can undertake a 3-part assessment covering skills you have learnt during the course. You will be asked to upload photos at different stages of the process and your mentor will grade and give feedback on completion.From fussy toddlers to teens suspicious of trying new things, this book has the answer, and you’ll all be eating the same meal and wasting less in no time. In these sessions, you'll be learning some basic bread making techniques so that you can hopefully build your intuitive baking knowledge. Learning how to joint a chicken is a great skill for utilising your chicken for all of its meat and the carcass.

If the shell is to be used for serving, for a dressed crab for example, remove the inner shell by pressing down firmly along the natural line on both sides of the underside of the shell, then scrub and rinse the shell under cold water to clean completely.

Learn to confidently cook familiar family favourites, such as Macaroni Cheese with a Cracker and Parsley Crumb, and experiment with vibrant international dishes, including a tasty, flavourful Prawn Pad Thai. If you have a coupon, you can redeem this when purchasing a course on the checkout to receive your discount. In these sessions, you'll be making two brunch dishes – American-style pancakes and eggs Benedict, which includes hollandaise sauce.

You’ll be introduced to some classic Indian dishes including, a quick flatbread, a cooling yoghurt dip, roasted tomatoes, a lamb curry with blended spices, a radish pickle, and some rice. On completing Absolute Beginners, you will be more confident in the kitchen, have a useful repertoire of contemporary recipes, and the confidence to use your newfound skills to keep on cooking. Only once at least half the butter has been added and a double cream consistency has been achieved can the butter be added a little more quickly, but still carefully. Before baking blind, chill the pastry case for at least 30 minutes, to firm the butter so that the pastry will hold its shape. Where egg yolk is included in the base, enough oil or butter must be added to balance the eggy flavour, which is especially noticeable with raw eggs.

If you are opting for the full Leiths Essential Certificate, your mentor will review your progress to determine whether you’re ready for the practical two-day exam taking place at the school in London. To cut through the head, locate the cross on top of the carapace/body shell and place the point of a large, sharp knife in the centre of the cross with the blade towards the head. Your mentor will also be able to grade and comment on your photo uploads with any feedback they may have. Once cooked, remove the lobster from the water and leave to drain well as it cools, before further preparation. Each week, you will unlock a new batch of video-based sessions that take you step-by-step through the process of cooking everything from choux pastry to shellfish.