Spring

Recipe from Basics to Brilliance by Donna Hay.

Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.

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

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

Recipe from Simply Good For You by Amelia Freer.

"This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required."

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

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

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.

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.

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

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

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

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

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.  

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

Recipe from Simply Good For You by Amelia Freer.

Few sounds are more satisfying than a spoon cracking through the scorched golden top of a crème brûlée to reveal the creamiest vanilla custard core. This is one you need in your entertaining bag of tricks.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

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.

These super fluffy no-knead flatbreads will change your mind about making bread at home. They're the ultimate minimum-fuss flex, perfect for dipping, mopping or ferrying those tasty toppings.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

This is the only carrot cake you need in your life! Layers of super soft cake are warmly (but not overly) spiced and studded with nuts, then coated in the dreamiest lemony cream cheese frosting.

Extracted from Even More Basics to Brilliance by Donna Hay (Fourth Estate, £28)

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

For those seeking an indulgent seasonal centrepiece or an alternative to classic cauliflower cheese - chef Thomas Straker envelops purple sprouting broccoli, fresh from our Market Garden in the whole milk, butter, Adelstrop and Cheddar cheeses straight from our creamery on Daylesford farm.

This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.

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.

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

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. 

Thomas Straker shares a white bean, pancetta and spring garden vegetable broth to nurture and warm the soul which is as delicious as it is nutritious - using freshly picked, seasonal produce from our organic Market Garden.