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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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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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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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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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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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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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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Warm Panzanella Salad with Daylesford Heritage Tomatoes
A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes.
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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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Market Garden Summer Rolls with Kimchi Mayonnaise
A pleasure to make, these joyously colourful Market Garden summer rolls will bring a smile to your face as you make them.
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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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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.
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Grilled Chicken Burger With Lemon & Herb Mayonnaise
Perfect for a quiet supper or a barbecue to feed a crowd, this really is a delicious number to have up your sleeve.
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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."
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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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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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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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Barbecued Fillet of Beef
A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light summery dish.
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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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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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Courgette, Cumin & Lime Fritters
"Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day."
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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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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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Cauliflower & Spiced Toasted Grains Salad
With lemon, pistachio and spiced fruit.
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Comforting Chicken Broth with Pearl Barley, Ginger & Watercress
A good chicken broth is now known to be anti viral while its gentle effect on the immune system and airways brings instant comfort.
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Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
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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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Gluten Free Soda Bread
Light and fluffy and with a wonderfully thick crust, this brilliant recipe can be found in Natasha’s new book titled ‘Honestly Health In A Hurry‘.
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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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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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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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Foraged Nettle Gnocchi With Wild Garlic Pesto
Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.
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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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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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Penyston Brie & Celeriac Tartiflette
This brie and celeriac tartiflette is a twist on the classic French dish and the perfect recipe to showcase our soft, creamy penyston.
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Fresh 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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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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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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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.