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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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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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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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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Whole Roast Cauliflower With A Mustard, Blue Cheese & Sage Topping
An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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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.
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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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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.
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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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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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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
Discover Romy's top tips for making flatbreads at home in our journal here.
Photos by Matt Inwood.
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Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
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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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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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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.
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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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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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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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Mashed Potato with Leeks
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
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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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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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Cauliflower & Spiced Toasted Grains Salad
With lemon, pistachio and spiced fruit.
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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.
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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. -
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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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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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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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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Winter Root Vegetable Salad
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.
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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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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.
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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.
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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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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.
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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.
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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.