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).