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.
Light and fluffy and with a wonderfully thick crust.
Recipe from Honestly Healthy In A Hurry.
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.
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.
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.
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.
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.
Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.
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."
Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.
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 Easter shortbread recipe is simple to follow and brilliant for children to get involved rolling, cutting and dipping.
Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.
Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients.
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."
Here, a marinade of aromatic herbs, lemon, garlic and white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
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 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.
Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.
This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues
This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.
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.
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.
This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.
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.
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.
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.
A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them.
Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.
An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.
The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts.
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.
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
This English Garden cocktail is a true favourite. Bright and fresh with the addition of English elderflower cordial and garden mint.
This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes.
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.”
World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
Recipe from Simply Good For You by Amelia Freer.
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.
This golden almond milk is an ancient, natural way to enjoy turmeric and all its health-giving properties.
Discover Tait's top tips for wild cooking in our journal here.
This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.
This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.
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.
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.
This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.
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.”
This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.
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.
Another award-winning soup. John Hardwick - ‘fantastically smooth and silky, with a great colour and just the right element of sweetness.’
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.
A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.
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.
An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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.”
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.
This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served with salted MARCONA ALMONDS and NOCELLARA OLIVES.
With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.
Perfect for a quiet supper or a barbecue to feed a crowd, this really is a delicious number to have up your sleeve.
"There is little more refreshing in the summer months than the cool clinking of ice cubes in a jugful of homemade elderflower cordial."
Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.
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.
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.
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.
The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.
This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
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.
A guest recipe by Thomasina Miers.
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.
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
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.
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."
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 recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry.
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.