Recipes Archive - Daylesford

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VENISON RAGU WITH PAPPARDELLE

MAIN DISHES / AUTUMN / WINTER

This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus. We produce our own venison on our organic farm in Staffordshire and our deer enjoy as wild a life as possible and are free to roam our lush organic pastures, maturing slowly […]

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Venison Ragu with Pappardelle

MAIN DISHES / AUTUMN / WINTER

This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus. We produce our own venison on our organic farm in Staffordshire and our deer enjoy as wild a life as possible and are free to roam our lush organic pastures, maturing slowly […]

1 HR

Butternut Squash, Adlestrop Cheese and Cavolo Nero Crumble

MAIN DISHES / AUTUMN / WINTER

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. Although we use butternut in this recipe, it will work beautifully with any variety of sweet autumn squash or pumpkin.

Easter 2019 Three ways with lamb butterflied leg of lamb recipe portrait
1 HR 30 MINS

Butterflied Leg of Lamb

MAIN DISHES / SPRING / SUMMER

The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb. If you’re able to allow the meat to marinade overnight, the result will be even more succulent and tender. We’ve suggested cooking the lamb on a chargrill and finishing in the oven, but […]

30 MINS

Rump of lamb with peas, broad beans and kale pesto

MAIN DISHES / SPRING / SUMMER

Seed is a biannual magazine, edited by Daylesford’s founder Carole Bamford. At its heart is the belief that we need to live sustainably and consciously, alongside nature and the rhythms of the seasons. Taken from the second volume of SEED MAGAZINE, this delicious recipe offers a lighter take on traditional lamb dishes and is full […]

Lamb Meatballs
40 MINS

Minted Lamb Meatballs with Fresh Peas & Asparagus

MAIN DISHES / SPRING / EASTER

Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients. Serve with brown rice or crushed Jersey Royal new potatoes doused with lemon and olive oil. Alternatively it is also delicious over fresh pasta – just replace the minted yoghurt with finely grated […]

 

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