This golden almond milk is an ancient, natural way to enjoy turmeric and all its health-giving properties.
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Lamb Shoulder with Hasselback Potatoes & Herbed Jus
Though it may look as though this recipe requires a number of steps, it is incredibly easy and provides a fresh approach to the Sunday roast.
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Chocolate Dipped Easter Shortbread Biscuits
This Easter shortbread recipe is simple to follow and brilliant for children to get involved rolling, cutting and dipping.
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Rump Of Lamb with Peas, Broad Beans & Kale Pesto
This delicious recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.
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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 stir the mixture, shape the dough and pipe the crosses.
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Minted Lamb Meatballs with Fresh Peas & Asparagus
Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients.
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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.
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Lamb Hotpot
This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal.
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Mashed Potato with Leeks
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
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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. Discover more seasonal recipes and cooking skills at our Cookery School.
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Foraged Mushroom Linguine with Brown Butter & Thyme
There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.
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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.
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Loin of Venison With Celeriac Purée & Baked Plums
Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.
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Butternut Squash, Adlestrop Cheese & Cavolo Nero Crumble
Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb.
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Blood Orange, Pink Peppercorn, & Bay Leaf Shrub
A delicious, hydrating and nourishing non-alcoholic drink created by our resident nutritionist Rhaya Jordan. Originally a way to preserve ripe fruit, the traditional recipe simply muddles together equal parts of fruit, sugar and vinegar (choose a live vinegar for gut-friendly probiotics) to create a thick syrup that can be diluted with still or sparkling water. Shrubs are also a wonderful way of avoiding waste and using up scraps such as citrus peels and overripe fruit.
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Venison Ragu with Pappardelle
This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.
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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.
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Beetroot, Apple & Ginger Chutney
There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney.
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Vegetarian Chili with Coriander Yoghurt
This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
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Venison, Port & Bay Casserole
This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.
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Butternut Squash, Honey & Sage Soup
Another award-winning soup. John Hardwick - ‘fantastically smooth and silky, with a great colour and just the right element of sweetness.’
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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."
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Market Garden Summer Rolls with Kimchi Mayonnaise
A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them.
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Strawberry & Yoghurt Cheesecake Jars
The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.
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English Garden Cocktail With Elderflower & Lemon
This English Garden cocktail is a true favourite. Bright and fresh with the addition of English elderflower cordial and garden mint.
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Fig Salad With Burrata – A Guest Recipe From Wendy Rowe
World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.
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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.
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Grilled Chicken Burger With Lemon & Herb Mayonnaise
Perfect for a quiet supper or a barbecue to feed a crowd, this really is a delicious number to have up your sleeve.
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Iced Tea with Grapefruit
This iced tea recipe from Kirthanaa Naidu is so good we recommend having a jugful at hand to enjoy throughout the day. Kirthanaa has added our Daylesford Oxfordshire honey to make this iced tea not only delicious but free from refined sugars. It's simple to make, perfect for a hot day and easy to make in advance when hosting friends or family.
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Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing
This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
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New Potato Salad with Green Herb & Miso Dressing
Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing.
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Barbecued Fillet of Beef
A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light summery dish.
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Summer Dips with Market Garden Crudités
Perfect for picnics or enjoying with drinks, these summer dips with Market Garden crudités are simple to make with delicious raw vegetables.
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Daylesford Market Garden Spritz
This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served with salted MARCONA ALMONDS and NOCELLARA OLIVES.
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Herbed Salad of Jersey Royals, Asparagus & Pancetta
When it comes to the garden’s ingredients, spring is the most uplifting time of year with the arrival of asparagus and Jersey Royals.
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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.
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Warm Summer Salad with Broad Beans, Pancetta & Soft Boiled Eggs
The combination of richly yolked organic hen’s eggs, crispy, pancetta and our new-season broad beans ensures wonderfully satisfying salad.
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Market Garden Gazpacho
This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden.
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Smashed Broad Beans, Peas & Mint
This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues
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Homemade Elderflower Cordial
"There is little more refreshing in the summer months than the cool clinking of ice cubes in a jugful of homemade elderflower cordial."
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Chicken Salad with Charred Courgettes & Tarragon Yoghurt Dressing
This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.
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Daylesford G&E
Adding garnishes like juniper berries and cardamom pods add intriguing fruity, peppery, spicy notes. We serve this drink in our cafés using our organic fig leaf gin, which is hand-crafted and distilled using traditional methods.
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Heritage Tomato Salad with Green Tapenade Dressing
The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning.
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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.
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Courgette, Cumin & Lime Fritters
"Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day."
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Gluten Free Soda Bread
Light and fluffy and with a wonderfully thick crust, this brilliant recipe can be found in Natasha’s new book titled ‘Honestly Health In A Hurry‘.
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Comforting Chicken Broth with Pearl Barley, Ginger & Watercress
Steaming broth brings instant comfort to the airways, while quality chicken broth is revered as an antiviral remedy to support the immune system around the world.
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Winter Vegetable Broth
Nothing is more satisfying than a warming, nourishing bowl of broth on a winter’s day and this one is a celebration of winter vegetables from our organic market garden.
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Simple Salad Dressing with Honey & Apple Cider Vinegar
This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.
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Courgette, Basil, Lime & Pistachio Cake
Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
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Salmon Curry with Yoghurt & Spiced Cauliflower Rice
Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.
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Carrot & Ginger Soup
This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.
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High Protein Overnight Oats
Protein powder can help you feel fuller for longer, so we love this high protein overnight oats recipe for a great start to the day.
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Farmhouse Chicken Thighs with Fennel, Tarragon & Thyme
Here, a marinade of aromatic herbs, lemon, garlic and white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
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Pumpkin Pappardelle
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart.
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Winter Root Vegetable Salad
This dish 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.
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Dark & White Chocolate Brownies
A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.
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Clementine Custard Tarts
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart.
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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.
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Sherry Roast Parsnips with Chestnuts & Honey
Being glazed in the pan, this recipe also saves on space – useful on Thanksgiving or Christmas Day when the oven is probably at its fullest.
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Green Super Smoothie
Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.
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Feel-good Chicken Soup – A Guest Recipe From Donna Hay
An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe Here.
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Pancakes with Rhubarb Compote & Blood Orange
Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread.
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Baked Aubergine Imam – A Guest Recipe by Alexandra Dudley
Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.
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Ancient Grain Bread
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
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Beetroot, Tahini & Almond Brownies
"a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”
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Woodland Mushroom & Thyme Risotto
With parmesan cheese & parsley oil.
Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
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Perfect Pancakes Every Time
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
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Leftover Turkey & Ham Pie
There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry. We like to serve this with jars of wholegrain mustard.
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Penyston Brie & Celeriac Tartiflette
This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.
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Christmas Granola with Orange & Cranberries
Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.
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Fresh Pasta with Asparagus & Wild Garlic
A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.
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Butter Roast Asparagus with Poached Eggs & Chorizo
Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
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Kefir & Blackberry Smoothie
This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.
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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.
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Winter Tea Infusion with Ginger, Cinnamon Sticks & Clementine
This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
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Light Mushroom Broth
This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.
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Rhubarb & Blood Orange Breakfast Crumble
This recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry.