IN SEASON NOW
SMOKED PHEASANT SALAD WITH BLOOD ORANGE, RADICCHIO, FENNEL & TOASTED COBNUTSSALADS AND SIDES / WINTER / CHRISTMAS
Through the autumn and winter months, game and other seasonal wild food is celebrated at Daylesford. Pheasant, often only served as a roast whole bird, has a delicate gamey flavour and tender texture when cooked more gently. We have recently started smoking pheasant and have found it works beautifully in salads or served as a […]
SALADS AND SIDES
Beetroot eggsSALADS AND SIDES / EAT TO BE HEALTHY / WINTER
Vibrant in colour, these shocking pink fermented eggs showcase prebiotic-rich seasonal beetroot. They are delicious as part of a healthy lunch or light supper.
Purple Sprouting Broccoli, Spelt, Crispy Garlic and Toasted AlmondsSALADS AND SIDES / EAT TO BE HEALTHY / SPRING / WINTER
This recipe celebrates purple sprouting broccoli. The spelt adds a little texture, as do the garlic crisps and almonds. Crisping the garlic also gives softer bursts of flavour, which complement the broccoli, rather than overpowering it.
Salsa Verde MayonnaiseSALADS AND SIDES / DRESSINGS AND DIPS / SPRING / SUMMER / AUTUMN / WINTER / EASTER
This is an amalgamation of two classics: mayonnaise, and salsa verde, the famous Italian green sauce, full of herbs, and made piquant with capers and anchovies. Once made, this will keep for up to a week in the fridge.
Smashed Broad Beans, Peas & MintSALADS AND SIDES / EAT TO BE HEALTHY / SPRING / SUMMER
The perfect accompaniment to summer barbecues, this side dish makes the most of fresh, seasonal summer flavours and is particularly good with lamb.
Asparagus, Spelt, Pea & Mint saladMAIN DISHES / SALADS AND SIDES / EAT TO BE HEALTHY / SPRING
English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts. In this salad […]