IN SEASON NOW
SHREDDED TURKEY, RAW SPROUT, TOASTED WILD RICE, QUINOA & LENTIL SALAD WITH CRANBERRIES & PISTACHIOSSALADS AND SIDES / WINTER / CHRISTMAS
Laced with raw sprouts, herbs and spices, this leftover turkey salad salad is satisfying and wholesome, perfect for feeding a crowd over the festive season. We love to serve it with a spoonful of our organic yoghurt and a sprinkling of toasted pistachios. For more Christmas leftover recipe inspiration, click here.
SALADS AND SIDES
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 […]
Barbecued Fillet of BeefMAIN DISHES / SALADS AND SIDES / SUMMER
A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light alternative to traditional sausages and burgers. The peppery pink radishes, nutty Pecorino and piquant balsamic dressing really complement the smokiness of the charred beef. Ask your butcher to prepare the fillet for you in one piece, […]
Beetroot Carpaccio with CuminGUEST RECIPE / SALADS AND SIDES / EAT TO BE HEALTHY / SUMMER
We are thrilled to share an exclusive recipe from “One Gun Ranch, Malibu: Biodynamic Recipes for Vibrant Living” by Alice Bamford & Ann Eysenring, a new book that offers home-grown wisdom, delectable biodynamic recipes and transformative information for sustainable wellbeing. Available to buy from Daylesford farmshops and our online shop, £33.99
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.
Carrots & Curd by Joey O’HareGUEST RECIPE / SALADS AND SIDES
This recipe is the result of our cook-off at our Summer Festival and was the invention of Masterchef the Professionals finalist JOSEPHINE O’HARE. Joey was competing against another Masterchef finalist, Giovanna Ryan – we provided a range of ingredients from our farm, set the timer to 25 minutes and stood back to see what these culinary talents would create. This dish […]