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Recipes

DELICIOUS RECIPES GUIDED BY THE SEASONS AND GATHERED FROM OUR KITCHENS OVER THE GROWING YEAR. FROM SEASONAL SALADS TO CELEBRATORY FEASTS, OUR RECIPES ARE DESIGNED TO NOURISH AND INSPIRE.

COMFORTING CHICKEN BROTH WITH PEARL BARLEY, GINGER & WATERCRESS

Steaming broth instantly comforts the airways, and high-quality chicken broth is esteemed globally as an antiviral remedy that supports the immune system.

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  1. Hot Cross Buns

    This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.

  2. Hot Cross Cinnamon Twist

    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. 

  3. Butter Roasted Asparagus, Poached Egg & Wild Garlic Hollandaise

    A delicous seasonal alternative to classic eggs benedict.

    In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.

    Discover more seasonal recipes and cooking skills at our Cookery School.

  4. The Perfect Steak

    A juicy steak is the ultimate carnivorous treat when you are craving something meaty.

    We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri. When wild garlic is in season, this is a beautiful addition.

     

  5. Rhubarb & Cheddar Tart - A Guest Recipe by Skye McAlpine

    It’s the Valentine’s sugar-pink of the rhubarb, blushing under a blanket of melted Cheddar, that makes this feel like romantic food for me; though it’s the flavour – rhubarb’s intense earthy sourness counterbalanced by rich buttery pastry and melting cheese – that makes me long to eat it. As much as you might associate rhubarb with puddings and nursery fare, don’t be fooled: this is very much a savoury business and also very much a ‘grown-up’ dish. I’ll be honest: the portions here are more than generous for two, but to make half a tart seems mean, and this is one of those dishes that everyone always eats more of than seems sensible, so I prefer to err on the side of plenty. And while it really does taste its very best warm straight from the oven, the cheese melting in your mouth, I nonetheless always look forward to leftovers.

    To go with it, you only need a salad: I can’t resist pairing this with a similarly pastel- hued salad of blush-pink radicchio rosa or dark red bitter chicory. Too much? Or just enough? One warning: this works best with long, thin, furiously pink rhubarb stems rather than the fatter ones, which take longer to cook and can taste a little too sharp.

    A Table Full of Love by Skye McAlpine is published by Bloomsbury, £26.

    Photography by Skye McAlpine

    Skye is hosting a supper club upstairs at Daylesford in Pimlico on Thursday 29th June 2023. Spaces are limited and booking is essential; last few places remaining. Find out more.

  6. Raw & Roasted Asparagus With Sauce Gribiche

    A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.

    Discover more seasonal recipes and cooking skills at our Cookery School.

  7. Sticky Beef Brisket with Celeriac Remoulade

    This recipe can be made in the oven or slow cooker.

    An extract from Seed Magazine Volume 5, available to order now. 

    Seed magazine was founded on the belief that we need to live sustainably and consciously. Its philosophy is to lead by example: to gently inspire readers to make small changes with their own choices. 

    The recipes in volume 05 demonstrate delicious ways we can reduce food waste and be more economical in the kitchen. This sticky beef brisket uses a cheaper cut of meat and an energy-saving slow cooker to help you feed more for less – without compromising on flavour. 

  8. Woodland Mushroom & Thyme Risotto

    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.

  9. Pear & Blackberry Tarte Tatin

    We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.

    Dicover how you can make the most of nature's bountiful larder by joining our Cookery School for an upcoming Wild & Foraged course.

     

  10. Beetroot, Tahini & Almond Brownies – a Guest Recipe by Kathy Slack

    Recipe from From the Veg Patch by Kathy Slack.


    “When I worked at Daylesford Organic Farm, the bakery made chocolate brownies that were out of this world. They were dark, fudgy and flecked with nuggets of white chocolate. I would buy one at the end of my shift in the kitchen garden, unable to resist tucking in straight away despite my mud-engrained fingers. They have been my brownie benchmark ever since, and so when I came to this recipe (beetroot and chocolate, after all, being a classic combination I could not omit), I knew mine too must be broodingly dark and have those signature morsels of solid chocolate hidden within. The result is a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”

  11. Courgette, Cumin & Lime Fritters – a guest recipe by Kathy Slack

    Recipe from From the Veg Patch by Kathy Slack.


    "For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.”

  12. Barbecued Côte de Boeuf

    We believe that our organic approach produces beef that is exceptional to eat, ours is dry-aged for a minimum of 28 days for optimal flavour.

    We are immensely proud of the organic beef that we rear on our farms in Staffordshire and the Cotswolds. High welfare standards and a dedication to rearing our animals slowly at pasture are central to our ethos. We firmly believe that our organic approach produces beef that is exceptional to eat, and ours is dry-aged for a minimum of 28 days for optimal flavour. It is when dishes such a this are presented at the table that our farmers can truly take great pride in what they do.

  13. Courgette Paratha – a guest recipe by Romy Gill

    Romy Gill MBE will be joining us at our Summer Festival for a live cooking demonstration of recipes from her second book On The Himalayan Trail.

    3:30pm, Sunday 18th June, Cookery School Tent

    Buy tickets

    Discover Romy's top tips for making flatbreads at home in our journal here.

    Photos by Matt Inwood. 

     

  14. Roast Salmon with Peas, Bacon & Braised Little Gem

    “Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients. The accompaniment is a twist on the classic French dish, ‘petit pois à la française’, something I’m quite partial to, in which peas and lettuce are braised in stock and butter. My husband likes the addition of the bacon, but you could happily leave it out to make it a meat-free dish.”

    Carole Bamford

     

  15. Pink Gooseberry & Elderflower Bakewell Tart

    The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example. 

    Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.

     

  16. Clementine Custard Tarts – a guest recipe by Wild by Tart

    Portuguese-style custard tarts with festive clementine curd.

    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 cook food that excites us, using ingredients we know work well together. We look to work with suppliers who have unique stories of sustainability or craftsmanship. Portuguese tarts are just so delicious. The traditional recipe is quite laborious, so we love this cheat recipe and were thrilled by the addition of the clementine curd which worked really well – a perfect festive treat.”

  17. Winter Sprout Slaw

    This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of cold meat and baked potatoes. It is also a fantastic recipe to have up your sleeve when entertaining guests over Christmas as you can prepare it completely in advance.

    If you can’t find candy or golden beetroot, traditional ruby red will work beautifully and do add your own favourite raw vegetables such as carrots or cabbage to make the recipe your own.

  18. Leftover Turkey & Ham Pie

    There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry. We like to serve this with jars of wholegrain mustard.

  19. 35 Day Dry Aged Steaks: How to Cook

    James Devonshire, our Head Tutor in the Daylesford Cookery School explains how to cook the perfect steak using a 35 day dry aged T-Bone from our new range of organic steaks. You can watch a video of him in action here.

    Read more about what dry ageing is, how and how and why we dry age our meat and the benefits of dry aged steak in our blog, All You Need To Know About Dry Aged Steaks.

     

  20. Creamed Brussels Sprouts

    This is a really indulgent recipe, perfect for Christmas Day and warming suppers on cold winter evenings. It’s also great for entertaining because you can prepare it in advance and simply popping in the oven to finish when your guests arrive.

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