Light and fluffy and with a wonderfully thick crust.
Recipe from Honestly Healthy In A Hurry.
Bamford's home fragrance includes hand-poured scented candles with natural wax, fragrance oils and diffusers.
A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.
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.
Light and fluffy and with a wonderfully thick crust.
Recipe from Honestly Healthy In A Hurry.
This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.
This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.
A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them.
This recipe from the Tutors at our Cookery School is a celebration of the vegetables and salad leaves from our Market Garden that offer the most flavour and texture during the colder months. The recipe uses a number of different techniques, but you can make a pared down version if you prefer, or make larger batches of things like the pickled beetroot and crisp kale, so it's easier to assemble the salad next time.
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.
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 buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes.
This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.
This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.
The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.
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.
This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.
Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing.
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
Perfect for a quiet supper or a barbecue to feed a crowd, this really is a delicious number to have up your sleeve.
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.
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.
Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.
Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."
There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry. We like to serve this with jars of wholegrain mustard.
World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.
Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
Recipe by Alex Hely Hutchinson, founder of 26 GRAINS.
Here, a marinade of aromatic herbs, lemon, garlic and white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
This recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry.
Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.
We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.
Dicover how you can make the most of nature's bountiful larder by joining our Cookery School for an upcoming Wild & Foraged course.
Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients.
This Easter shortbread recipe is simple to follow and brilliant for children to get involved rolling, cutting and dipping.
There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney.
An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.
This English Garden cocktail is a true favourite. Bright and fresh with the addition of English elderflower cordial and garden mint.
Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
Brew a pot of your favourite tea, place the loaf in the middle of the table and let everyone pull it apart and share the soft, spiced bun.
Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread.
Recipe from Simply Good For You by Amelia Freer.
"I have a bit of a thing for biscuits and so tend to avoid buying them otherwise I’d easily eat a whole packet in one go. But going to the effort of making these (admittedly they don’t really require much effort) does slow me down as I want to savour them.
I use coconut sugar as I love the flavour and it has slightly heathier properties than refined white sugar, but use whatever sugar you wish. I make these when I have lots of mouths to feed and there are never any left over."
Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.
Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.
The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.
The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts.
This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
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.
We believe that our organic approach produces beef that is exceptional to eat, ours is dry-aged for a minimum of 28 days for optimal flavour.
We are immensely proud of the organic beef that we rear on our farms in Staffordshire and the Cotswolds. High welfare standards and a dedication to rearing our animals slowly at pasture are central to our ethos. We firmly believe that our organic approach produces beef that is exceptional to eat, and ours is dry-aged for a minimum of 28 days for optimal flavour. It is when dishes such a this are presented at the table that our farmers can truly take great pride in what they do.
This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.
A delicious, hydrating and nourishing non-alcoholic drink created by our resident nutritionist Rhaya Jordan. Originally a way to preserve ripe fruit, the traditional recipe simply muddles together equal parts of fruit, sugar and vinegar (choose a live vinegar for gut-friendly probiotics) to create a thick syrup that can be diluted with still or sparkling water. Shrubs are also a wonderful way of avoiding waste and using up scraps such as citrus peels and overripe fruit.
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.”
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.
Recipe from Simply Good For You by Amelia Freer.
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.
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.
Another award-winning soup. John Hardwick - ‘fantastically smooth and silky, with a great colour and just the right element of sweetness.’
Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.
When it comes to the garden’s ingredients, spring is the most uplifting time of year with the arrival of asparagus and Jersey Royals.
A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.
This golden almond milk is an ancient, natural way to enjoy turmeric and all its health-giving properties.
A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light summery dish.
An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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.
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.
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.
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
James Devonshire, our Head Tutor in the Daylesford Cookery School explains how to cook the perfect steak using a 35 day dry aged T-Bone from our new range of organic steaks. You can watch a video of him in action here.
Read more about what dry ageing is, how and how and why we dry age our meat and the benefits of dry aged steak in our blog, All You Need To Know About Dry Aged Steaks.
This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.
Romy Gill MBE will be joining us at our Summer Festival for a live cooking demonstration of recipes from her second book On The Himalayan Trail.
3:30pm, Sunday 18th June, Cookery School Tent
Discover Romy's top tips for making flatbreads at home in our journal here.
Photos by Matt Inwood.
This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.
This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.
This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
We love these pickled vegetables alongside the likes of seared mackerel, they also make beautiful garnishes for canapés and light salads.
To master the art of preserving, join the Cookery School for their Pickles, Preserves & Ferments course and learn how to fill your larder with intresting and delicious jars to turn to at any time.
Discover more about this course HERE.
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.
There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.
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.