Spring

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

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

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

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.

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 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.

“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.

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.

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.  

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.

Recipe from Simply Good For You by Amelia Freer.

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

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

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

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.

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

A guest recipe from Amelia Freer.

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

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

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

A juicy steak is the ultimate carnivorous treat when you are craving something meaty.

We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri, plus some beautiful wild garlic from our estate.

Elevate your culinary skills at our Cookery School's Steak Night and learn the all important techniques and secrets to cooking the perfect steak at home every time. 

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

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

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.

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.

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. 

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.

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.

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

Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee. 

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.

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.

A guest recipe by Thomasina Miers.