IN SEASON NOW
SMOKED PHEASANT SALAD WITH BLOOD ORANGE, RADICCHIO, FENNEL & TOASTED COBNUTSSALADS AND SIDES / WINTER / CHRISTMAS
Through the autumn and winter months, game and other seasonal wild food is celebrated at Daylesford. Pheasant, often only served as a roast whole bird, has a delicate gamey flavour and tender texture when cooked more gently. We have recently started smoking pheasant and have found it works beautifully in salads or served as a […]
Christmas Pudding & Whisky Ice CreamWINTER / CHRISTMAS
A super way not only to use up any leftover Christmas puddings but also a wonderful way to preserve those leftovers into January. The whisky is not strictly necessary but enhances the flavour and helps the consistency of the finished ice cream. METHOD Begin by heating the cream and milk together with half of the […]
The Ultimate Turkey SandwichWINTER / CHRISTMAS
If the bubble and squeak cakes are not your cup of tea, this sandwich is a fantastic Boxing Day treat. At home, we stack it as high as possible and enjoy together for a late lunch.
Leftover Bubble & Squeak cakes with grain mustard and a fried eggWINTER / CHRISTMAS
This is a fantastic way to use up your leftover roasted vegetables, sprouts and potatoes on Boxing Day. These little cakes could easily be brunch, late lunch or even a quick supper after a busy Christmas Day.
Classic Butter & Vanilla BiscuitsSWEET / SPRING / SUMMER / AUTUMN / WINTER / CHRISTMAS
Though a simple recipe, these classic butter and vanilla biscuits are a go-to as both accompaniments to creamy desserts, but also as a real favourite with the children. In the summer months, serve them alongside gooseberry and elderflower fool and in the winter with rich chocolate mousse. The children will enjoy them all year round […]
Almond & Saffron CakeGUEST RECIPE / SWEET / AUTUMN / WINTER / CHRISTMAS
Amandip Uppal makes bright, flavourful Indian dishes without the lengthy processes. This Almond and Saffron Cake from Amandip’s cookbook Indian Made Easy is a beautifully moist, featherlight number with bitter hints of orange peel and gentle pops of cardamom. A must for everyone’s baking repertoire.