Salads & Sides

43 Items

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  1. Asian-inspired Slaw with Peanut Butter, Soy & Lime Dressing

    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.  

     

     

  2. Winter Root Vegetable Salad

    This recipe from the Tutors at our Cookery School 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.

  3. Dukkah Cauliflower 'Steak' with Green Tahini, Spinach, Curd & Capers – a guest recipe by Eve Kalinik

    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.

     

  4. Salmon Ceviche with Bergamot Lemon & Pink Peppercorn Dressing

    This simple yet sophisticated dish would be ideal for a celebratory dinner party or as part of a festive spread. The fresh herb and citrus flavours in the crème fraiche and dressing complement the omega-3 rich salmon beautifully and you can impress your guests by carving slices from the whole side of salmon to serve at the table.

    This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

  5. Simple Pickled Vegetables

    We love these pickled vegetables alongside the likes of seared mackerel, they also make beautiful garnishes for canapés and light salads.

    To master the art of preserving, join the Cookery School for their Pickles, Preserves & Ferments course and learn how to fill your larder with intresting and delicious jars to turn to at any time.

    Discover more about this course HERE.

  6. 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.

  7. Baked plums with honey and juniper

    We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.

    Try alongside our recipe for Loin of Venison with Celeriac Purée.

  8. Winter Sprout Slaw

    This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of cold meat and baked potatoes. It is also a fantastic recipe to have up your sleeve when entertaining guests over Christmas as you can prepare it completely in advance.

    If you can’t find candy or golden beetroot, traditional ruby red will work beautifully and do add your own favourite raw vegetables such as carrots or cabbage to make the recipe your own.

  9. Courgette Paratha – a guest recipe by Romy Gill

    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. 

     

  10. Beetroot Soup - A Guest Recipe From Julius Roberts

    This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.

    Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
  11. Creamed Brussels Sprouts

    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.

  12. 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.

  13. Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise

    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.

  14. Pan Seared Mackerel With Pickled Rhubarb & Land Cress

    This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.

  15. 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.

    Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.

  16. 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. 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.

  17. Roasted Red Kuri Squash

    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.

  18. Raw & Roasted Asparagus With Sauce Gribiche

    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.

  19. Courgette, Cumin & Lime Fritters – a guest recipe by Kathy Slack

    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.”

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