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  1. Comforting Chicken Broth with Pearl Barley, Ginger & Watercress

    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.

  2. No-Fuss Flatbread - A Guest Recipe From Donna Hay

    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)
  3. Hot Cross Buns

    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.

  4. Asian-inspired Slaw with Peanut Butter, Soy & Lime Dressing

    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.  

     

     

  5. Pink Gooseberry & Elderflower Bakewell Tart

    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.

     

  6. Peanut Butter Cookies – A Guest Recipe from Amelia Freer

    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."

  7. Salsa Verde Mayonnaise

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

  8. Carrot Cake - A Guest Recipe From Donna Hay

    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)
  9. Simple Pickled Vegetables

    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.

  10. Carrot & Ginger Soup

    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.

  11. Epic Tarragon Roast Chicken - A Guest Recipe From Julius Roberts

    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.
  12. Pear & Walnut Upside-Down Cake - A Guest Recipe From Julius Roberts

    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.

  13. Winter Vegetable Broth

    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.

  14. Clementine Custard Tarts – a guest recipe by Wild by Tart

    Portuguese-style custard tarts with festive clementine curd.

    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 cook food that excites us, using ingredients we know work well together. We look to work with suppliers who have unique stories of sustainability or craftsmanship. Portuguese tarts are just so delicious. The traditional recipe is quite laborious, so we love this cheat recipe and were thrilled by the addition of the clementine curd which worked really well – a perfect festive treat.”

  15. Sticky Beef Brisket with Celeriac Remoulade

    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. 

  16. Hot Cross Cinnamon Twist

    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. 

  17. Beetroot, Tahini & Almond Brownies – a Guest Recipe by Kathy Slack

    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.”

  18. Lemon Crème Brûlée Tart - A Guest Recipe From Donna Hay

    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)
  19. Beetroot Soup - A Guest Recipe From Julius Roberts

    This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.

    Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
  20. Courgette, Cumin & Lime Fritters – a guest recipe by Kathy Slack

    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.”

  21. Winter Sprout Slaw

    This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of cold meat and baked potatoes. It is also a fantastic recipe to have up your sleeve when entertaining guests over Christmas as you can prepare it completely in advance.

    If you can’t find candy or golden beetroot, traditional ruby red will work beautifully and do add your own favourite raw vegetables such as carrots or cabbage to make the recipe your own.

  22. Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise

    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.

  23. Creamed Gratin of Cavolo Nero

    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.

  24. Leftover Turkey & Ham Pie

    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.

  25. Leek & Cheese Tart with Truffled Brie

    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.

  26. Instant Tomato & Cannellini Bean Soup – a guest recipe by Amelia Freer

    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."

     

  27. Barbecued Côte de Boeuf

    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.

  28. Blood Orange, Pink Peppercorn, & Bay Leaf Shrub

    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. 

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