LAST FATHER'S DAY DELIVERY | ORDER BY MIDNIGHT 13TH JUNE

Recipes

DELICIOUS RECIPES GUIDED BY THE SEASONS AND GATHERED FROM OUR KITCHENS OVER THE GROWING YEAR. FROM SEASONAL SALADS TO CELEBRATORY FEASTS, OUR RECIPES ARE DESIGNED TO NOURISH AND INSPIRE.

COMFORTING CHICKEN BROTH WITH PEARL BARLEY, GINGER & WATERCRESS

Steaming broth instantly comforts the airways, and high-quality chicken broth is esteemed globally as an antiviral remedy that supports the immune system.

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  1. Asian-inspired Slaw with Peanut Butter, Soy & Lime Dressing

    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.  

     

     

  2. Courgette, Cumin & Lime Fritters – a guest recipe by Kathy Slack

    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.”

  3. Sticky Beef Brisket with Celeriac Remoulade

    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. 

  4. Salsa Verde Mayonnaise

    This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.

  5. Roast Salmon with Peas, Bacon & Braised Little Gem

    “Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”

    Carole Bamford

     

  6. Warm Panzanella Salad with Daylesford Heritage Tomatoes

    A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes. We grow over 40 varieties of tomato in our organic Market Garden and every year we are in awe of their colours, texture and unrivalled sweetness. Most of the time we tend to enjoy them raw but every now and then a glut calls for a little variation and this quick cooking technique brings out their wonderful flavour.

  7. The Perfect Steak

    A juicy steak is the ultimate carnivorous treat when you are craving something meaty.

    We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri. When wild garlic is in season, this is a beautiful addition.

     

  8. Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise

    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.

  9. Pink Gooseberry & Elderflower Bakewell Tart

    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.

     

  10. Raw & Roasted Asparagus With Sauce Gribiche

    A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.

    Discover more seasonal recipes and cooking skills at our Cookery School.

  11. Clementine Custard Tarts – a guest recipe by Wild by Tart

    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.”

  12. Beetroot, Tahini & Almond Brownies – a Guest Recipe by Kathy Slack

    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.”

  13. Pan Seared Mackerel With Pickled Rhubarb & Land Cress

    This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.

  14. Instant Tomato & Cannellini Bean Soup – a guest recipe by Amelia Freer

    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."

     

  15. Traditional Soda Bread with Homemade Butter

    Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.

    Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.

  16. Pear & Blackberry Tarte Tatin

    We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.

    Dicover how you can make the most of nature's bountiful larder by joining our Cookery School for an upcoming Wild & Foraged course.

     

  17. Leek & Cheese Tart with Truffled Brie

    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.

  18. Simple Pickled Vegetables

    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.

  19. Pumpkin Pappardelle - a guest recipe by Wild by Tart

    Slow roasted pumpkin, smoky pancetta and pappardelle with pickled walnut and crispy sage.

    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 absolutely love pasta – our Achilles’ heel! Pumpkin is so delicious at the moment, and Delica is our favourite – we wanted to make something vibrant, comforting and luxurious and came up with this recipe – we loved it so much we have put it on our restaurant menu!

  20. Roasted Red Kuri Squash

    With braised red onions, pickled chillies, rocket & yoghurt dressing.

    This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.

    This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

  21. Seasonal Fruit Cobbler

    A recipe from our tutors at the Cookery School to celebrate the seasons throughout the year.

    The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit in summer. In the autumn months, chopped apples and blackberries are lovely and you could even swap the almonds for seasonal cobnuts.

  22. Pear & Walnut Upside-Down Cake - A Guest Recipe From Julius Roberts

    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.

  23. Baked plums with honey and juniper

    We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.

    Try alongside our recipe for Loin of Venison with Celeriac Purée.

  24. Winter Sprout Slaw

    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.

  25. Creamed Gratin of Cavolo Nero

    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.

  26. Creamed Brussels Sprouts

    This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold winter evenings. It’s also great for entertaining because you can prepare it in advance and simply popping in the oven to finish when your guests arrive.

  27. Winter Root Vegetable Salad

    This recipe from the Tutors at our Cookery School is a celebration of the vegetables and salad leaves from our Market Garden that offer the most flavour and texture during the colder months. The recipe uses a number of different techniques, but you can make a pared down version if you prefer, or make larger batches of things like the pickled beetroot and crisp kale, so it's easier to assemble the salad next time.

  28. Vegetarian Chilli with Coriander Yoghurt

    This vegetarian chilli combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.

    Join the Cookery School for their Plant Based Kitchen course and discover more ways of packing plant protein into meals at home!

     

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