Recipes Archive - Daylesford

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TRADITIONAL SODA BREAD WITH HOMEMADE BUTTER

BREAD & BAKING
50 MINS

With no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey. Quick and simple to put together, it is by no means a loaf exclusively for beginners. Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with […]

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OUR RECIPES

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 […]

venison-casserole
2 HRS

Venison Casserole with Thyme, Garlic & Celeriac Purée

MAIN DISHES / SLOW COOKED / AUTUMN / WINTER

Low in fat and high in protein, venison is perhaps one of the healthiest of all meats. Containing twice as much iron as beef or lamb, it is also full of essential omega 3 fatty acids and both vitamins B6 and B12. Venison is a staple on our menus at Daylesford at this time of […]

Smashed Broad Beans, Peas & Mint

SALADS AND SIDES / EAT TO BE HEALTHY / SPRING / SUMMER

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

24 HRS

Slow-cooked Lamb Shoulder with White Beans and Salsa Verde Mayonnaise

MAIN 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 […]

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 […]

 

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