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BUTTER ROAST ASPARAGUS WITH POACHED EGGS AND CHORIZO

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING
15 MINS

A spring recipe from our chefs at DAYLESFORD COOKERY SCHOOL that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or as […]

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MAIN DISHES

5 HRS

Organic whole roast turkey with all the trimmings

MAIN DISHES / SLOW COOKED / WINTER / CHRISTMAS

Christmas is celebrated in style here at Daylesford, with wonderful vegetables from our Market Garden and organic turkey reared on our farm. Possibly the most stressful meal of the year, we will aim to make the main event perfectly manageable and deliciously tasty. METHOD Preheat the oven to 230C Rub the turkey all over with […]

2 HRS 30 MINS

Slow braised shin of beef on the bone

MAIN DISHES / SLOW COOKED / WINTER

A rich, warming supper of flavourful  organic meat on the bone. This cut has plenty of collagen, cartilage and connective tissue which break down when slow-cooked, giving the raw materials to look after your gut and feed your core.    

3 HRS

Venison and Cranberry Pies

MAIN DISHES / SLOW COOKED / WINTER

A lovely rich winter pie in which the tartness of the cranberries really lifts the flavour. You can quickly and easily cut out six tops from two sheets of good, ready-rolled puff pastry. However, fi you prefer to make one big pie (approximately 25m round, or 20cm x 30cm fi you have an oblong dish) […]

3 HRS 20 MINS

Braised Brisket with Lentils

MAIN DISHES / SLOW COOKED / WINTER

The key to brisket is the thick layer of fat that melts while cooking, so don’t trim it first.

24 HRS

Slow-cooked Lamb Shoulder with White Beans and Salsa Verde Mayonnaise

MAIN DISHES / SLOW COOKED / SPRING / EASTER

This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. IT does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used […]

 

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