Main Dishes

Laced with raw sprouts, herbs and spices, this leftover turkey salad is
perfect for feeding a crowd over the festive season.

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.

The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.

It’s the Valentine’s sugar-pink of the rhubarb, blushing under a blanket of melted Cheddar, that makes this feel like romantic food for me; though it’s the flavour – rhubarb’s intense earthy sourness counterbalanced by rich buttery pastry and melting cheese – that makes me long to eat it. As much as you might associate rhubarb with puddings and nursery fare, don’t be fooled: this is very much a savoury business and also very much a ‘grown-up’ dish. I’ll be honest: the portions here are more than generous for two, but to make half a tart seems mean, and this is one of those dishes that everyone always eats more of than seems sensible, so I prefer to err on the side of plenty. And while it really does taste its very best warm straight from the oven, the cheese melting in your mouth, I nonetheless always look forward to leftovers.

To go with it, you only need a salad: I can’t resist pairing this with a similarly pastel- hued salad of blush-pink radicchio rosa or dark red bitter chicory. Too much? Or just enough? One warning: this works best with long, thin, furiously pink rhubarb stems rather than the fatter ones, which take longer to cook and can taste a little too sharp.

A Table Full of Love by Skye McAlpine is published by Bloomsbury, £26.

Photography by Skye McAlpine

Skye is hosting a supper club upstairs at Daylesford in Pimlico on Thursday 29th June 2023. Spaces are limited and booking is essential; last few places remaining. Find out more.

A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light summery dish.

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

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 is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."

“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

This delicious recipe offers a lighter take on traditional lamb dishes and is full of the delicate flavours of summer.

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.

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

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

Photos by Matt Inwood. 

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. 

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.

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.

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.

This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.

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.

This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal.

A guest recipe by Thomasina Miers.

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.”

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