Autumn

An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.

There are recipes in this book that i love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.

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.

This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

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."

This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.

This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.

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.

This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.

This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.

This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.

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.

A light way to use up leftover turkey in the days after Christmas, a lovely combination of winter ingredients, it’s one of our favourites.

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.

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!

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.”

This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

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

Recipe from Simply Good For You by Amelia Freer.

Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

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.

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. 

Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.

Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time. 

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.

This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.

This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.

With lemon, pistachio and spiced fruit.

There is therefore no better time than the harvest season to dig out the preserving pan to make this delicious beetroot chutney.

These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.

Romy Gill MBE will be joining us at our Summer Festival for a live cooking demonstration of recipes from her second book On The Himalayan Trail.

3:30pm, Sunday 18th June, Cookery School Tent

Buy tickets

Discover Romy's top tips for making flatbreads at home in our journal here.

Photos by Matt Inwood. 

Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.

We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.

There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.

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.

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.

Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.

Recipe from Basics to Brilliance by Donna Hay.

Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.

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.