An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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One Pot Roast Chicken with Fennel, New Potatoes & Pesto
This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.
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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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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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Cauliflower & Spiced Toasted Grains Salad
With lemon, pistachio and spiced fruit.
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Comforting Chicken Broth with Pearl Barley, Ginger & Watercress
A good chicken broth is now known to be anti viral while its gentle effect on the immune system and airways brings instant comfort.
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Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
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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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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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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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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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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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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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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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Raw Kale, Turkey, Cranberry & Candied Chestnut Salad
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.
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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.
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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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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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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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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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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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Open Buckwheat Crêpes with Wilted Greens & Ricotta
A guest recipe by Thomasina Miers.
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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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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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Daylesford Orchard Salad with Flat-iron Chicken
The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts.
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Butterflied Leg of Lamb
The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.
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Millet Risotto with Asparagus
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens.
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Garlic & Thyme Mushrooms on Toast
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.
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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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Foraged Nettle Gnocchi With Wild Garlic Pesto
Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.
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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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Baked Pancakes with a Bubbling Mornay Sauce
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
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Shredded Turkey, Raw Sprout, Wild Rice & Quinoa Salad
Laced with raw sprouts, herbs and spices, this leftover turkey salad salad is
perfect for feeding a crowd over the festive season. -
Slow-cooked Lamb Shoulder with White Beans & Salsa Verde Mayonnaise
This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb."
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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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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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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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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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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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Whole Baked Heritage Squash with Garlic & Sage Butter
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.