This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.
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Pumpkin Pappardelle - a guest recipe by Wild by Tart
Slow roasted pumpkin, smoky pancetta and pappardelle with pickled walnut and crispy sage.
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
“We absolutely love pasta – our Achilles’ heel! Pumpkin is so delicious at the moment, and Delica is our favourite – we wanted to make something vibrant, comforting and luxurious and came up with this recipe – we loved it so much we have put it on our restaurant menu!
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Gingerbread Decorations
This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses.
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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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Pink Gooseberry & Elderflower Bakewell Tart
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
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Christmas Granola with Orange & Cranberries
Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.
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Leftover Turkey & Ham Pie
There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry. We like to serve this with jars of wholegrain mustard.
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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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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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Hot Cross Cinnamon Twist
Brew a pot of your favourite tea, place the loaf in the middle of the table and let everyone pull it apart and share the soft, spiced bun.
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Winter Tea Infusion with Ginger, Cinnamon Sticks & Clementine
This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
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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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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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Sweet chestnut and apple stuffing – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.
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Chocolate Dipped Easter Shortbread Biscuits
This Easter shortbread recipe is simple to follow and brilliant for children to get involved rolling, cutting and dipping.
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Bubble & Squeak with Christmas Leftovers
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
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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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Blood Orange, Pink Peppercorn, & Bay Leaf Shrub
A delicious, hydrating and nourishing non-alcoholic drink created by our resident nutritionist Rhaya Jordan. Originally a way to preserve ripe fruit, the traditional recipe simply muddles together equal parts of fruit, sugar and vinegar (choose a live vinegar for gut-friendly probiotics) to create a thick syrup that can be diluted with still or sparkling water. Shrubs are also a wonderful way of avoiding waste and using up scraps such as citrus peels and overripe fruit.
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Hot Cross Buns
This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.
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Perfect Pancakes Every Time
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
