Spring

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.

Recipe from Simply Good For You by Amelia Freer.

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

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.

Protein powder can help you feel fuller for longer, so we love this high protein overnight oats recipe for a great start to the day.

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

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.

"a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”

This is an amalgamation of two classics: mayonnaise and salsa verde, the famous Italian green sauce, full of herbs with capers and anchovy.

This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.

Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. 

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

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.

Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time. 

This iced tea recipe from Kirthanaa Naidu is so good we recommend having a jugful at hand to enjoy throughout the day. Kirthanaa has added our Daylesford Oxfordshire honey to make this iced tea not only delicious but free from refined sugars. It's simple to make, perfect for a hot day and easy to make in advance when hosting friends or family.

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

“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.

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.

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

This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help.

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.

This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served with salted MARCONA ALMONDS and NOCELLARA OLIVES. 

This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues

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

"There is little more refreshing in the summer months than the cool clinking of ice cubes in a jugful of homemade elderflower cordial."

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

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

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.

A guest recipe from Amelia Freer.

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. 

Make a big batch of the compote to serve with your pancakes and store any extra in your fridge to enjoy with porridge, yoghurt or shortbread. 

A guest recipe by Thomasina Miers.