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.

CHICKEN SALAD WITH CHARRED COURGETTES

This chicken salad with baby gem lettuce, charred courgettes and a tarragon yoghurt dressing is a great way to use up leftover chicken alongside fresh, crunchy leaves and tangy herbs. Serve as a standalone dish for a light lunch, or as part of a spread for a summer picnic or barbecue.

96 Items

Page
per page
Set Descending Direction
  1. Hot Cross Buns

    This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help.

  2. Instant Tomato & Cannellini Bean Soup

    This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required. Simply Good For You by Amelia Freer.

  3. Hot Cross Cinnamon Twist

    Brew a pot of your favourite tea, place the loaf in the middle of the table and let everyone pull it apart and share the soft, spiced bun. 

  4. Simple Pickled Vegetables

    We love these pickled vegetables alongside the likes of seared mackerel, they also make beautiful garnishes for canapés and light salads.

  5. 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.

  6. Barbecued Côte de Boeuf

    We believe that our organic approach produces beef that is exceptional to eat, ours is dry-aged for a minimum of 28 days for optimal flavour.

  7. 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.

96 Items

Page
per page
Set Descending Direction
© 2022 Daylesford Organic Limited. All Rights Reserved.