Let Leiths come to you… The leading London cookery school’s new 20-week online course in Nutrition in Culinary Practice offers you the lowdown on how to cook healthily with flavour and flair.
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).