Spring

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  1. Comforting Chicken Broth with Pearl Barley, Ginger & Watercress

    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.

  2. Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise

    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.

  3. Salsa Verde Mayonnaise

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

  4. Asian-inspired Slaw with Peanut Butter, Soy & Lime Dressing

    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.  

     

     

  5. Leek & Cheese Tart with Truffled Brie

    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.

  6. 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.

     

  7. The Perfect Steak with Wild Garlic Sauce

    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. 

  8. 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.

  9. Instant Tomato & Cannellini Bean Soup

    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.

  10. Iced Tea with Grapefruit

    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.

  11. Beetroot, Tahini & Almond Brownies

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

  12. 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.

  13. Pan Seared Mackerel With Pickled Rhubarb & Land Cress

    This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.

  14. Raw & Roasted Asparagus With Sauce Gribiche

    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.

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