This recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry.
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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.
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Chocolate Dipped Easter Shortbread Biscuits
This Easter shortbread recipe is simple to follow and brilliant for children to get involved rolling, cutting and dipping.
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Farmhouse Chicken Thighs with Fennel, Tarragon & Thyme
Here, a marinade of aromatic herbs, lemon, garlic and white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
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Pasta with Asparagus & Wild Garlic
A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.
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Light Mushroom Broth
This simple nourishing broth is full of minerals. The natural sweetness of leek and carrot balances and rounds out the flavours.
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Butternut Squash, Honey & Sage Soup
Another award-winning soup. John Hardwick - ‘fantastically smooth and silky, with a great colour and just the right element of sweetness.’
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Feel-good Chicken Soup – A Guest Recipe From Donna Hay
An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.
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Butter Roast Asparagus with Poached Eggs & Chorizo
Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too.
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Winter Root Vegetable Salad
This recipe from the Tutors at our Cookery School 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.
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Millet Risotto with Asparagus
Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens.
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Traditional Soda Bread with Homemade Butter
Quick and simple, with no kneading or proving required, soda bread is the perfect loaf for those just beginning on a bread making journey.
Prepare and bake if you are suddenly out of bread in the house, serve in hearty chunks with warm soup, or alongside smoked mackerel pâté, fresh salad leaves and pickled cucumber as a rustic starter. But without fail, the very best way to serve this delicious loaf is warm from the oven with generous layers of homemade butter – just as we do on our Artisan Bread Making courses at our Cookery School.
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Chargrilled Asparagus with Crispy Hen’s Eggs & Herb Dressing
A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.
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Christmas Granola with Orange & Cranberries
Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift.
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Golden Almond Milk with Turmeric & Gentle Spices
This golden almond milk is an ancient, natural way to enjoy turmeric and all its health-giving properties.
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Pumpkin Pappardelle - a guest recipe by Wild by Tart
Slow roasted pumpkin, smoky pancetta and pappardelle with pickled walnut and crispy sage.
Inspired by places and people they love, Jemima Jones and Lucy Carr-Ellison, founders of Tart London and Wild by Tart, cook food with big flavours and seasonal ingredients, sustainably sourced where possible.
“We absolutely love pasta – our Achilles’ heel! Pumpkin is so delicious at the moment, and Delica is our favourite – we wanted to make something vibrant, comforting and luxurious and came up with this recipe – we loved it so much we have put it on our restaurant menu!
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Carrot & Ginger Soup
This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.
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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.
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High Protein Overnight Oats
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.
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Dark & White Chocolate Brownies
A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.
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Peanut Butter Cookies – A Guest Recipe from Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
"I have a bit of a thing for biscuits and so tend to avoid buying them otherwise I’d easily eat a whole packet in one go. But going to the effort of making these (admittedly they don’t really require much effort) does slow me down as I want to savour them.
I use coconut sugar as I love the flavour and it has slightly heathier properties than refined white sugar, but use whatever sugar you wish. I make these when I have lots of mouths to feed and there are never any left over."
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Kefir & Blackberry Smoothie
This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.
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No-Fuss Flatbread - A Guest Recipe From Donna Hay
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)
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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.
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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.
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Strawberry & Yoghurt Cheesecake Jars
The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.
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Carrot Cake - A Guest Recipe From Donna Hay
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)
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New Potato Salad with Green Herb & Miso Dressing
Dressed while still warm, the tiny new potatoes in this salad absorb masses of flavour from the herbs and miso in the bright green dressing.
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Fig Salad With Burrata – A Guest Recipe From Wendy Rowe
World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.
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English Garden Cocktail With Elderflower & Lemon
This English Garden cocktail is a true favourite. Bright and fresh with the addition of English elderflower cordial and garden mint.
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Lemon Crème Brûlée Tart - A Guest Recipe From Donna Hay
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)
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Herbed Salad of Jersey Royals, Asparagus & Pancetta
When it comes to the garden’s ingredients, spring is the most uplifting time of year with the arrival of asparagus and Jersey Royals.
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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.
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Daylesford Market Garden Spritz
This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served with salted MARCONA ALMONDS and NOCELLARA OLIVES.
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Homemade Elderflower Cordial
"There is little more refreshing in the summer months than the cool clinking of ice cubes in a jugful of homemade elderflower cordial."
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Chicken Salad with Charred Courgettes & Tarragon Yoghurt Dressing
This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.
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Summer Dips with Market Garden Crudités
Perfect for picnics or enjoying with drinks, these summer dips with Market Garden crudités are simple to make with delicious raw vegetables.
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Warm Summer Salad with Broad Beans, Pancetta & Soft Boiled Eggs
The combination of richly yolked organic hen’s eggs, crispy, pancetta and our new-season broad beans ensures wonderfully satisfying salad.
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Smashed Broad Beans, Peas & Mint
This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues
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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.
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Heritage Tomato Salad with Green Tapenade Dressing
The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning.
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Market Garden Gazpacho
This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden.
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Daylesford G&E
Adding garnishes like juniper berries and cardamom pods add intriguing fruity, peppery, spicy notes. We serve this drink in our cafés using our organic fig leaf gin, which is hand-crafted and distilled using traditional methods.
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Gluten Free Soda Bread – a guest recipe by Natasha Corrett
Light and fluffy and with a wonderfully thick crust.
Recipe from Honestly Healthy In A Hurry.
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One Pot Roast Chicken with Fennel, New Potatoes & Pesto
This is a dish that can be enjoyed year-round. Quick to make, it creates minimal need for washing up and delivers on flavour.
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Buttermilk Scotch Pancakes
This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes.
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Ancient Grain Bread
An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.
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Baked Aubergine Imam – A Guest Recipe by Alexandra Dudley
Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.
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Blueberry Porridge – a guest recipe by 26 Grains
Recipe by Alex Hely Hutchinson, founder of 26 GRAINS.
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Minted Lamb Meatballs with Fresh Peas & Asparagus
Packed with fresh herbs and bright greens this recipe is all about celebrating some of our favourite spring and early summer ingredients.
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Courgette, Basil, Lime & Pistachio Cake
Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
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Pancakes with Rhubarb Compote & Blood Orange
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.
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Daylesford Orchard Salad with Flat-iron Chicken
The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts.
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Vegetarian Chili with Coriander Yoghurt
This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
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Simple Salad Dressing with Honey & Apple Cider Vinegar
This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.
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Blood Orange, Pink Peppercorn, & Bay Leaf Shrub
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.
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Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
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Raw Kale, Turkey, Cranberry & Candied Chestnut Salad
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.
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Green Super Smoothie
Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.
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Whole Roast Cauliflower With A Mustard, Blue Cheese & Sage Topping
An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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Butternut Squash, Adlestrop Cheese & Cavolo Nero Crumble
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.
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Winter Vegetable Broth
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.
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Baked Eggs With Greens, Yoghurt & Chilli Oil
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
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Mashed Potato with Leeks
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
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Honey Parfait with Poached Pears & Honeycomb
This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.
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Simple Pickled Vegetables
We love these pickled vegetables alongside the likes of seared mackerel, they also make beautiful garnishes for canapés and light salads.
To master the art of preserving, join the Cookery School for their Pickles, Preserves & Ferments course and learn how to fill your larder with intresting and delicious jars to turn to at any time.
Discover more about this course HERE.
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Foraged Mushroom Linguine with Brown Butter & Thyme
There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.
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Instant Tomato & Cannellini Bean Soup – a guest recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
"This is an ‘instant’ soup. Simply blend the raw ingredients together in a decent blender, and it’s ready. No cooking required."
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Baked plums with honey and juniper
We like to serve these baked plums with organic yoghurt and local honey for breakfast or a light dessert. They also make a delicious accompaniment to lean venison or seasonal game – spoon the juices through rich gravy for a little sweetness and colour.
Try alongside our recipe for Loin of Venison with Celeriac Purée.
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Dukkah Cauliflower 'Steak' with Green Tahini, Spinach, Curd & Capers – a guest recipe by Eve Kalinik
You could say that this is as 'meaty' as it gets for your microbiome, due to the feast of fibre the cauliflower provides. The curd or cheese is a natural fermented source of bacteria that is beneficial for our gut health, and a punchy green dressing delights the eyes as well as the taste buds.
Taken from Happy Gut, Happy Mind by Eve Kalinik. Photo by Nassima Rothacker.
Read more about the gut-brain connection by Eve Kalinik here.
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Cauliflower & Spiced Toasted Grains Salad
With lemon, pistachio and spiced fruit.
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Roasted Red Kuri Squash
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.
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Basic Asian-style Poached Chicken – a guest recipe by Donna Hay
Recipe from Basics to Brilliance by Donna Hay.
Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.
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Creamed Gratin of Cavolo Nero
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.
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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.
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Gingerbread Decorations
This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses.
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Rhubarb Polenta Cake – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.
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Winter Tea Infusion with Ginger, Cinnamon Sticks & Clementine
This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
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Whole Baked Heritage Squash with Garlic & Sage Butter
Try baking a variety for added colours and textures and serve as we have done here on a big platter, drizzled with the flavourful butter.
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Garlic & Thyme Mushrooms on Toast
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.