Nadiya Hussain: You can have all the money in the world, be as famous as you can be, but it doesn’t stop you from being sick
Recipe of the Day: Braised Highland Beef, Fermented Pearl Barley and Wild Mushrooms by Scott Davies, Head Chef at The Three Chimneys, Isle of Skye
Recipe of the Day: Victoria Plum and Almond Tart by Phil Skinazi, Executive Pastry Chef at Gleneagles
Recipe of the Day: Chargrilled Angus Sirloin with King Oyster Mushrooms and Spinach by Chris Hazelton of The Rookery, Carnoustie
