An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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Smashed Broad Beans, Peas & Mint
This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues
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Simple Salad Dressing with Honey & Apple Cider Vinegar
This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.
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Salsa Verde Mayonnaise
This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.
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Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
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Cauliflower & Spiced Toasted Grains Salad
With lemon, pistachio and spiced fruit.
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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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New Potato Salad with Green Herb & Miso Dressing
Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing.
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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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Heritage Tomato Salad with Green Tapenade Dressing
The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning.
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Market Garden Summer Rolls with Kimchi Mayonnaise
A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them.
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Butter Roast Asparagus with Poached Eggs & Chorizo
Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
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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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Warm Summer Salad with Broad Beans, Pancetta & Soft Boiled Eggs
The combination of richly yolked organic hen’s eggs, crispy, pancetta and our new-season broad beans ensures wonderfully satisfying salad.
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Simple Pickled Vegetables
We love these pickled vegetables alongside the likes of seared mackerel, they also make beautiful garnishes for canapés and light salads.
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Sherry Roast Parsnips with Chestnuts & Honey
Being glazed in the pan, this recipe also saves on space – useful on Thanksgiving or Christmas Day when the oven is probably at its fullest.
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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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Chicken Salad with Charred Courgettes & Tarragon Yoghurt Dressing
This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.
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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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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. -
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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Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dressing
A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.
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Courgette, Cumin & Lime Fritters
"Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day."
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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.
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Creamed Gratin of Cavolo Nero
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.
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Barbecued Fillet of Beef
A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light summery dish.
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Traditional Soda Bread with Homemade Butter
Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.
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Mashed Potato with Leeks
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
