Spring

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. 

A guest recipe by Thomasina Miers.

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

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.

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients."

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

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

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

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