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LAMB HOTPOT

MAIN DISHES / SLOW COOKED / SPRING
2 HRS 30 MINS

To celebrate our pasture fed organic lamb, The Cookery School have created some new recipes for you to try at home this Spring including our lamb hotpot recipe. This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has […]

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MAIN DISHES

Easter 2019 Three Ways with lamb lamb hotpot recipe
2 HRS 30 MINS

Lamb Hotpot

MAIN DISHES / SLOW COOKED / SPRING

To celebrate our pasture fed organic lamb, The Cookery School have created some new recipes for you to try at home this Spring including our lamb hotpot recipe. This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has […]

Easter 2019 Three ways with lamb butterflied leg of lamb recipe portrait
1 HR 30 MINS

Butterflied Leg of Lamb

MAIN DISHES / SPRING

To celebrate our pasture fed organic lamb, The Cookery School have created three new recipes for you to try at home this Spring including this butterflied leg of lamb. The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to sweet Spring lamb. If you’re able to allow the […]

Easter 2019 Three ways with lamb lamb kofte with flatbreads and herbed yoghurt recipe portrait
1 HR

Lamb Kofte with Flatbreads and Herbed Yoghurt

MAIN DISHES / SPRING

To celebrate our pasture fed organic lamb, The Cookery School have created three new recipes for you to try at home this Spring including this lamb kofte with flatbreads and herbed yoghurt. These delicious kofte make a great weekday supper or summer barbecue dish, especially for children who will love making the flatbreads. We use […]

Daylesford Penyston Brie Launch Brie and Gloucester Ham sourdough Toastie
20 MINS

Penyston Brie and Gloucester Ham Sourdough Toasted Sandwich

MAIN DISHES / SPRING

We are sure this Penyston Brie and Gloucester Ham sourdough toastie recipe will soon become a Daylesford lunchtime classic –  it’s made using some of our favourite organic ingredients, produced here at the farm. We recommend using a cast-iron griddle pan to toast your sandwich; it will give a lovely caramelisation to the sourdough bread. Shop […]

Daylesford Penyston Brie launch March 2019 Brie and Celeriac Tartiflette
1 HR

Penyston Brie and Celeriac Tartiflette

MAIN DISHES / WINTER

This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy Penyston. We use celeriac as well as potato, which gives the tartiflette extra depth of flavour and makes use of this delicious winter vegetable. Rich and warming, this is a wonderful dish for […]

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Lamb shoulder with hasselback potatoes
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