Main Dishes

A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.

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.

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

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.

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients."

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

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.

We serve a version of this dish in the restaurants and on the food to go menus at Daylesford year-round. 

We’ve used our new peanut butter in this dressing but cashew butter is also excellent. Make extra and use the dressing to add punchy flavour to other dishes such as salads, grain bowls, noodles, fish and chicken.  

For the slaw, feel free to vary the ingredients depending on what’s in season, or what you have handy.  

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.

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.

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.

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

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

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.

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. 

Recipe from Simply Good For You by Amelia Freer.

When it comes to the garden’s ingredients, spring is the most uplifting time of year with the arrival of asparagus and Jersey Royals.

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

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.

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

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

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

Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens.

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.

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

This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden.

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

"Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day."

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

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, plus some beautiful wild garlic from our estate.

Elevate your culinary skills at our Cookery School's Steak Night and learn the all important techniques and secrets to cooking the perfect steak at home every time. 

With lemon, pistachio and spiced fruit.

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

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.

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.

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.

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

Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey. 

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.

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

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

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.

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.

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.

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 guest recipe by Thomasina Miers.

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

You could say that this is as 'meaty' as it gets for your microbiome, due to the feast of fibre the cauliflower provides. The curd or cheese is a natural fermented source of bacteria that is beneficial for our gut health, and a punchy green dressing delights the eyes as well as the taste buds.

Taken from Happy Gut, Happy Mind by Eve Kalinik. Photo by Nassima Rothacker.

Read more about the gut-brain connection by Eve Kalinik here.

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.