Tartiflette is one of the most gloriously indulgent après -ski centrepieces, but you don’t need to have spent the day bombing down black runs to enjoy it, says Tom Parker Bowles

LEISURE

I had no idea that, on a group ski and snowboarding holiday to Tignes in the French Alps, I’d end up in what was akin to a Teletubby outfit bobbing on my back like a Champagne cork in an icy lake. Nor

You needn’t fill your basket to make tasty staples – or so says chef Theo Michaels, because the ingredients for your next delicious dinner are already at home

At his Isle of Skye restaurant Edinbane Lodge, chef Calum Montgomery is giving visitors an authentic taste of the Scottish Highlands

SERVES 4 Ingredients 2 large sweet potatoes, peeled and chopped into large cubes ½ butternut squash, peeled and chopped into large cubes A splash of olive oil 2 tsp chilli flakes Freshly milled black