While many cookery schools press pause while lockdown lasts, Leiths keeps the foodie flag flying with online classes, cook-alongs, digital culinary content – and this recipe for a traditional Easter favourite
It’s the season of stews, pies and hotpots – but they don’t have to be guilty pleasures. Daylesford’s hearty-but-healthy oxtail ragu wth crushed root veg is as good for the body as it is pleasing to the palate…
Looking for an alternative to turkey? Want to add a gastronomic flourish to a romantic night in? Just like showing off? Michelin-starred Lancashire restaurant and cookery school Northcote has a dish with your name on it (assuming your name is ‘Wellington’).
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.
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.
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).
After a mishap with his meringues, National Cookery School Guide editor Anthony Leyton seeks salvation at Divertimenti, where chef Samantha Harvey teaches him how to pull off the perfect pavlova – beautifully paired with rosewater cream and mango
On the road with the NCSG Kenwood Chef Masterclasses, we picked up this splendidly summery (and staggeringly simple) seafood spaghetti dish at the Cookery School at Grand York – easy to cook and on the table in minutes…
The perfect light dessert for summer dinners, Daylesford’s delicately zingy panna cotta features some of the best of the season’s bounty – punchy poached rhubarb and citrus-sweet blood orange
The cunning kitchens of Eckington Manor present the quintessential Easter dessert – without any chocolate whatsoever.