Winter Archives | Daylesford

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RHUBARB AND BLOOD ORANGE BREAKFAST CRUMBLE

BREAKFAST AND BRUNCH / SWEET / EAT TO BE HEALTHY / WINTER
30 MINS

Breakfast is one of those meals that is often neglected. Refined and unchanged through the year, it is commonly detached from the ingredients of the seasons, which in turn, can result in us missing out on valuable nutrition in the colder months. This recipe is one that we like to enjoy warm, while it is […]

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WINTER RECIPES

Daylesford Christmas 2019 Tea Infusion Recipe Featured Image
15 MINS

Winter Tea Infusion With Ginger, Cinnamon Sticks and Clementine

DRINKS / WINTER / CHRISTMAS

This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months. For a little extra sweetness, add a halved dried apricot to the brew or a spoonful of organic honey to each cupful. It goes particularly well with our organic savoury biscuits. To shop our […]

Daylesford Winter Spiced Sauerkraut

Winter Spiced Sauerkraut

CHRISTMAS / JAMS AND PRESERVES / SALADS AND SIDES / EAT TO BE HEALTHY / DRESSINGS AND DIPS / WINTER / CHRISTMAS

Prepare a jarful at the beginning of the festive period to enjoy with iron-rich venison or cold meats and salads for Boxing Day lunch. The joy of this recipe is the subtle sweetness that comes through with the addition of apple and gentle spices. The probiotic properties will offer a much needed digestive aid after […]

Winter Citrus Salad with Radicchio, Fennel & Soft Cheese

MAIN DISHES / SALADS AND SIDES / WINTER

This wonderfully light salad celebrates many of our most nutritious winter ingredients.  The bitter flavours found in radicchio help to stimulate the liver, with fennel acting as a wonderfully soothing digestive tonic and fresh orange providing valuable vitamin C, useful in these colder months. With such vibrant colours, this recipe makes for a beautiful dinner […]

20 MINS

Wild mushrooms with polenta

GUEST RECIPE / CHRISTMAS / AUTUMN / WINTER / CHRISTMAS

A GUEST RECIPE BY WILD BY TART Creamy polenta topped with buttery, herby wild mushrooms and an oozy poached egg 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 […]

Whole roast cauliflower with a mustard, blue cheese and sage topping

MAIN DISHES / SALADS AND SIDES / AUTUMN / WINTER

An extract from volume 3 of Seed magazine – ORDER YOURS NOW. Gentle, soothing and undemanding tends to characterise the cooking at this time of year. As the nights draw in, meals need to sustain, warm and nourish. Stockpots are left to simmer, the season’s earthy root vegetables surrendering their bite to soups and stews; and […]

 

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