Chocolate & Amaretti Slice
This is similar to a tiffin, or fridge cake, but I hesitate to call it either of those things, as the base is made differently…
Red lentil dhal with cavolo nero & crispy paneer
I make some form of dhal at least once a week – it’s healthy, economical, comforting, and delicious. I’ve made it so many times I..
Sundried tomato, basil & feta bean burgers
My mum used to make a version of these burgers when I was a kid, with cheddar cheese, chilli powder and parsley, and I remember..
Roasted Tomato and Mascarpone Sauce
This sauce could not be simpler, but it packs so much flavour, I can’t stop making it. It takes a while (about 4 hours) but..
Vegetarian Christmas Pie
Christmas is a hard time of year for a vegetarian who doesn’t like mushrooms. So many festive veggie offerings are centred around mushrooms, and whilst..
My Latest recipes
Rocket, pea & cashew pesto
I’m not a huge fan of rocket in salads, but in this pesto the sweetness of the peas and the creaminess of the cashews and..
Vegan Raspberry & Coconut Ice Cream
In most cases when I’m making a vegan version of something I opt for oat milk or oat cream as my dairy replacement, as I..
Peta Leith is a professional pastry chef, food writer and menu consultant who trained at the French Culinary Institute in New York. following an apprenticeship with Claire Ptak at Violet Cakes, she spent seven years as a pastry chef at the Ivy. She lives in Bedfordshire with her husband and two children.
Her first cookery book, entitled “The Vegetarian Kitchen” is a collaboration with her aunt, Prue Leith was published in February 2020.