Results for‘soup and larg spring botan’

This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."

Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens.

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

Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.

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

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.

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.

A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.

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

A guest recipe by Thomasina Miers.

This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.

This creamy tart balances sweet, mellow leeks with the punch of our semi-soft Adlestrop cheese and the decadence of truffles.

This recipe is inspired by a dish served in our cafés.

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

This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.

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.