Summer

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)

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

The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.

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)

World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.

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

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)

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

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

This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.

The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning. 

This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden.

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.