Free inside the Telegraph on September 15 and 16, two 44-page booklets packed with recipes from Leiths School of Food and Wine.
Saturday’s booklet focuses on meat dishes, features tempting starters and mains, from an impressive pork and liver terrine to a classic steak sandwich. Plus, Leiths teach you how to perfect timeless British classics including Sunday roasts and toad in the hole.
Sunday’s booklet has an emphasis on fish and shellfish, with starters and mains across a vast variety of species. From grilled squid and gravadlax to a whole roast salmon and authentic paella, Leiths take you through their favourite seafood recipes.
Both booklets are full of tips and techniques on buying, storing, preparing and cooking your meat and fish so you can be sure you’ll get perfect results at home. To find out more about this fantastic promotion, visit www.telegraph.co.uk/leiths
For a sneak preview of the recipes to be found in the Free Leiths Cookery Books, The Foodie List has two free extracts available as PDF downloads - LEITHS LAMB BUTTERBEAN Recipe and LEITHS TUNA STEAKS recipe
