Autumn

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

With lemon, pistachio and spiced fruit.

Recipe from Simply Good For You by Amelia Freer.

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

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

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

A guest recipe from Amelia Freer.

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

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.

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.

Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart.

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

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

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

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

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

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.

"a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”

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.

An extract from Donna Hay’s book Basics to Brilliance. Once you have made this recipe, try it in Donna’s FEEL GOOD CHICKEN SOUP RECIPE.

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

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.

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

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

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.

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