Sweet

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. 

With a thick, lightly salted date caramel and a textured nutty base of ALMONDS and GINGER BISCUITS, this is the perfect festive treat.

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

A delicious, hydrating and nourishing non-alcoholic drink created by our resident nutritionist Rhaya Jordan. Originally a way to preserve ripe fruit, the traditional recipe simply muddles together equal parts of fruit, sugar and vinegar (choose a live vinegar for gut-friendly probiotics) to create a thick syrup that can be diluted with still or sparkling water. Shrubs are also a wonderful way of avoiding waste and using up scraps such as citrus peels and overripe fruit. 

This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.

This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes. 

This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.

A guest recipe from Amelia Freer.

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

A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.

This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses. 

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.”

As the berry season begins, we turn to our good friend Alex Hely Hutchinson, founder of 26 GRAINS for some summer porridge inspiration. 

A recipe from our tutors at the Cookery School to celebrate the seasons throughout the year.

The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit in summer. In the autumn months, chopped apples and blackberries are lovely and you could even swap the almonds for seasonal cobnuts.

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. 

Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.

Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.

The use of precious honey and fresh thyme in this recipe lends a slightly floral note to these delicious gluten-free friands.