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News & recipes Fresh from the NCSG Journal

NEWS & RECIPES FRESH FROM THE NCSG JOURNAL

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Demuth’s savoury Christmas pudding

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Not nut roast again! The doyenne of showstopping vegetarian and vegan cooking, Demuths cookery school, presents a recipe for an alternative Christmas centrepiece – a savoury pulse-based pudding packed with festive spice.

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Meet the Tutor: Millie Simpson

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From runner on TV’s Saturday Kitchen to queen of Michel Roux Jr’s Sauce at London’s iconic Langham hotel, Millie tells us about her culinary career and lifts the lid on life at the capital’s newest cookery school

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Kinloch Lodge’s beef fillet with brandy sauce and wild mushrooms

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Topped with wild mushrooms, drizzled in in a creamy brandy-spiked sauce, Marcello Tully’s beef fillets are the ideal high-impact, low-effort quick-cook autumn dinner. This recipe comes straight from the Michelin-starred kitchen of Skye’s finest hotel restaurant, Kinloch Lodge.

sticky toffee pud

Lucknam Park’s sticky toffee pudding

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As the evenings grow dark and the weather turns cool, nothing lifts the spirits quite like a bowl of deliciously and sweet gloriously gooey hot calories. Here, Lucknam Park gives classic pub pud sticky toffee pudding the country house-hotel treatment (and a dollop of banana ice cream).

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