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This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.

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

We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round. 

We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.  

For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.  

This recipe can be made in the oven or slow cooker.

An extract from Seed Magazine Volume 5, available to order now. 

Seed magazine was founded on the belief that we need to live sustainably and consciously. Its philosophy is to lead by example: to gently inspire readers to make small changes with their own choices. 

The recipes in volume 05 demonstrate delicious ways we can reduce food waste and be more economical in the kitchen. This sticky beef brisket uses a cheaper cut of meat and an energy-saving slow cooker to help you feed more for less – without compromising on flavour. 

A light way to use up leftover turkey in the days after Christmas, a lovely combination of winter ingredients, it’s one of our favourites.

Steaming broth brings instant comfort to the airways, while quality chicken broth is revered as an antiviral remedy to support the immune system around the world.

There are recipes in this book that i love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

A recipe from A Portrait of British Cheese by Angus D. Birditt.

Roasting vegetables intensifies their naturally sweet flavour, and combining them with sharp, tangy mature cheddar makes for a classic flavour combination. This simple, versatile recipe is a great way to use up odds and ends in your fridge and the resulting delicious quiche is perfect for picnics, garden gatherings and light meals throughout the summer.

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

Nothing is more satisfying than a warming, nourishing bowl of broth on a winter’s day and this one is a celebration of winter vegetables from our organic market garden.

The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.

This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.

Recipe from Simply Good For You by Amelia Freer.

"This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required."

Slow roasted pumpkin, smoky pancetta and pappardelle with pickled walnut and crispy sage.

Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.

“We absolutely love pasta – our Achilles’ heel! Pumpkin is so delicious at the moment, and Delica is our favourite – we wanted to make something vibrant, comforting and luxurious and came up with this recipe – we loved it so much we have put it on our restaurant menu!

This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.

A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.

You could say that this is as 'meaty' as it gets for your microbiome, due to the feast of fibre the cauliflower provides. The curd or cheese is a natural fermented source of bacteria that is beneficial for our gut health, and a punchy green dressing delights the eyes as well as the taste buds.

Taken from Happy Gut, Happy Mind by Eve Kalinik. Photo by Nassima Rothacker.

Read more about the gut-brain connection by Eve Kalinik here.

The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning. 

These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.

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

An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.

This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.

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

Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.

This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues

A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.

With parmesan cheese & parsley oil.

Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

Recipe by Alex Hely Hutchinson, founder of 26 GRAINS.

This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses. 

I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below.

Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney.

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.

This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes. 

The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.

The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example. 

Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.

This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.

Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.

An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.

Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb.

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.

Recipe from From the Veg Patch by Kathy Slack.

“When I worked at Daylesford Organic Farm, the bakery made chocolate brownies that were out of this world. They were dark, fudgy and flecked with nuggets of white chocolate. I would buy one at the end of my shift in the kitchen garden, unable to resist tucking in straight away despite my mud-engrained fingers. They have been my brownie benchmark ever since, and so when I came to this recipe (beetroot and chocolate, after all, being a classic combination I could not omit), I knew mine too must be broodingly dark and have those signature morsels of solid chocolate hidden within. The result is a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”

Recipe from Simply Good For You by Amelia Freer.

Ideal as a side or main dish, this versatile gratin is packed with flavour and can be prepared in advance. Simply omit the pancetta to make a vegetarian version.

Recipe from From the Veg Patch by Kathy Slack.

"For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.”

Though it may look as though this recipe requires a number of steps, it is incredibly easy and provides a fresh approach to the Sunday roast.

With lemon, pistachio and spiced fruit.

World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.

This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.

Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”

Carole Bamford

With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.

Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.

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)

Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.

Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee. 

Recipe from Basics to Brilliance by Donna Hay.

Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.

This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.

Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.

We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.

Try alongside our recipe for Loin of Venison with Celeriac Purée.

This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal.

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.

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.

There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.

This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.