IN SEASON NOW
LAMB HOTPOTMAIN DISHES / SLOW COOKED / SPRING
To celebrate our pasture fed organic lamb, The Cookery School have created some new recipes for you to try at home this Spring including our lamb hotpot recipe. This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal. We prefer to use mutton when possible, which has […]
Organic whole roast turkey with all the trimmingsMAIN 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 230C Rub the turkey all over with […]
Slow braised shin of beef on the boneMAIN 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.
Venison and Cranberry PiesMAIN 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) […]
Braised Brisket with LentilsMAIN DISHES / SLOW COOKED / WINTER
The key to brisket is the thick layer of fat that melts while cooking, so don’t trim it first.
Slow-cooked Lamb Shoulder with White Beans and Salsa Verde MayonnaiseMAIN 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 […]