Winter

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.

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

Recipe from Simply Good For You by Amelia Freer.

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

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

A guest recipe by Thomasina Miers.

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

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

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

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

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

A guest recipe from Amelia Freer.

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.

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

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

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

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

With lemon, pistachio and spiced fruit.

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

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

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.

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

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

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

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.

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

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

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.

A good chicken broth is now known to be anti viral while its gentle effect on the immune system and airways brings instant comfort.