Winter

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.

Nothing is more satisfying than a warming, nourishing bowl of broth on a winter’s day and this one is a celebration of winter vegetables from our organic market garden.

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

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.

There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.

Protein powder can help you feel fuller for longer, so we love this high protein overnight oats recipe for a great start to the day.

A light way to use up leftover turkey in the days after Christmas, a lovely combination of winter ingredients, it’s one of our favourites.

Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.

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

This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.

This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.

With parmesan cheese & parsley oil.

Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

This dish is a celebration of the vegetables and salad leaves from our Market Garden that offer the most flavour and texture during the colder months. The recipe uses a number of different techniques, but you can make a pared down version if you prefer, or make larger batches of things like the pickled beetroot and crisp kale, so it's easier to assemble the salad next time.

Recipe from Simply Good For You by Amelia Freer.

This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.

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 recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.

Ideal as a side or main dish, this versatile gratin is packed with flavour and can be prepared in advance. Simply omit the pancetta to make a vegetarian version.

Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb.

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

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.

This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.

With lemon, pistachio and spiced fruit.

A guest recipe from Amelia Freer.

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

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

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.

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.

Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.

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

Laced with raw sprouts, herbs and spices, this leftover turkey salad salad is
perfect for feeding a crowd over the festive season.

We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.

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.

The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.

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

With braised red onions, pickled chillies, rocket & yoghurt dressing.

This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.

This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

A guest recipe by Thomasina Miers.