Results for‘pack fraiche p’

This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes. 

Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.

Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.

Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time. 

Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread. 

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.

Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden. 

This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal.

Recipe from Basics to Brilliance by Donna Hay.

Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.

This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.

This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.

Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. 

A delicous seasonal alternative to classic eggs benedict.

In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.

Discover more seasonal recipes and cooking skills at our Cookery School.

Discover Tait's top tips for wild cooking in our journal here.

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”

Carole Bamford

A juicy steak is the ultimate carnivorous treat when you are craving something meaty.

We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri. When wild garlic is in season, this is a beautiful addition.

This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.

The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example. 

Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.

We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round. 

We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.  

For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.  

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.

When it comes to the garden’s ingredients, spring is the most uplifting time of year with the arrival of asparagus and Jersey Royals.

Steaming broth brings instant comfort to the airways, while quality chicken broth is revered as an antiviral remedy to support the immune system around the world.

A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes. We grow over 40 varieties of tomato in our organic Market Garden and every year we are in awe of their colours, texture and unrivalled sweetness. Most of the time we tend to enjoy them raw but every now and then a glut calls for a little variation and this quick cooking technique brings out their wonderful flavour.

Discover Tait's top tips for wild cooking in our journal here.