Autumn Archives - Daylesford

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ONE POT ROAST CHICKEN WITH FENNEL, NEW POTATOES & PESTO

MAIN DISHES / SPRING / SUMMER / AUTUMN / WINTER
1 HR 20 MINS

This is a dish that can be enjoyed year-round. In spring, we pair succulent organic chicken with a wild garlic and new season Jersey Royal potatoes, in summer we make pesto from fresh basil or other soft herbs (our BASIL PESTO works beautifully), in autumn and winter we might swap in other root vegetables to […]

SEE THE RECIPE

AUTUMN RECIPES

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.

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 […]

TP Baked Aubergine Imam Alexandra Dudley

Baked Aubergine Imam – A Guest Recipe from Alexandra Dudley

GUEST RECIPE / MAIN DISHES / SUMMER / AUTUMN

With our organic heritage tomato crop in full bloom at the farm, we are always on the look out for delicious recipes to make use of each sweet variety. Taken from the brilliant cookbook ‘Land and Sea’ by Alexandra Dudley this is just the dish for a hearty Meat Free Monday supper or a flavourful […]

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 […]

 

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