Spring Archives | Daylesford

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BUTTER ROAST ASPARAGUS WITH POACHED EGGS AND CHORIZO

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING
15 MINS

A spring recipe from our chefs at DAYLESFORD COOKERY SCHOOL that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or as […]

SEE THE RECIPE

SPRING RECIPES

Asparagus, Spelt, Pea & Mint salad

MAIN DISHES / SALADS AND SIDES / EAT TO BE HEALTHY / SPRING

English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts. In this salad […]

2 HRS

Basic Asian-Style Poached chicken by Donna Hay

GUEST RECIPE / MAIN DISHES / EAT TO BE HEALTHY / SPRING / SUMMER / AUTUMN / WINTER

An extract from Donna Hay’s book Basics to Brilliance. Read Donna’s “5 minutes & a recipe” interview here. Once you have made this recipe, try it in Donna’s feel good chicken soup recipe.

2 HRS

beetroot, tahini and almond brownies

GUEST RECIPE / BREAD & BAKING / SWEET / SPRING / SUMMER / AUTUMN / WINTER

A GUEST RECIPE BY KATHY SLACK Taken From her new book FROM THE VEG PATCH To celebrate the publication of From the Veg Patch, award-winning cook and writer Kathy Slack shared some of her seasonal highlights on our blog, and a selection of her favourite recipes from the book. “When I worked at Daylesford Organic Farm, […]

August 2019 Ferments Launch Buckwheat Burrito with sauerkraut slaw
40 MINS

Buckwheat Burrito with Sauerkraut Slaw

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING / SUMMER

This buckwheat burrito with sauerkraut slaw recipe is jam-packed full of great ingredients including gut healing ferments, good fats and slow releasing carbohydrates. It’s a great way to start the day or as a filling lunch to power you through the afternoon. Combine our kefir with our new organic sauerkraut for a slaw which is not only […]

Asparagus Salad Daylesford Recipe
15 MINS

Butter Roast Asparagus with Poached Eggs and Chorizo

BREAKFAST AND BRUNCH / MAIN DISHES / SPRING

A spring recipe from our chefs at DAYLESFORD COOKERY SCHOOL that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or as […]

 

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