Recipes

This side dish makes the most of fresh, seasonal flavours. It is particularly good with lamb and makes a good addition to summer barbecues

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

World renowned makeup artist, Wendy Rowe believes that the key to good skin is to feed it with the right nutrients.

This true favourite in The Legbar at our Cotswolds farm. We love ice cold and served with salted MARCONA ALMONDS and NOCELLARA OLIVES. 

The contrasting colours of the punchy green tapenade and the rich reds, oranges and yellows of our heritage tomatoes are stunning. 

"There is little more refreshing in the summer months than the cool clinking of ice cubes in a jugful of homemade elderflower cordial."

A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes.

The combination of freshly picked organic strawberries, vanilla and cardamom in this recipe is both fragrant and irresistible.

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.

“Wild salmon comes into season at the start of the summer, so this dish is based around pairing it with other seasonal ingredients."

When it comes to the garden’s ingredients, spring is the most uplifting time of year with the arrival of asparagus and Jersey Royals.

This salad s a great way to use up leftover chicken alongside baby gem lettuce, charred courgettes and a tarragon yoghurt dressing.

A real centrepiece, this barbecued fillet of beef recipe is perfect for entertaining and makes an elegant and light summery dish.

This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden.

"Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day."

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

With lemon, pistachio and spiced fruit.

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

Recipe from Simply Good For You by Amelia Freer.

This thick, moreish dressing is a staple with all manner of leafy salads throughout the year at Daylesford.

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

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

This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.

A guest recipe from Amelia Freer.

Make the most of springtime’s bright green shoots in this recipe which combines heady wild garlic and tender nettle leaves.

This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.

Taken from the brilliant cookbook ‘Land and Sea’ by ALEXANDRA DUDLEY this is just the dish for a hearty Meat Free Monday supper.

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

A recipe to celebrate the quintessential taste of spring: British asparagus. The perfect, fresh and seasonal supper from our Cookery School.

Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. 

An unleavened, gluten free loaf with aromatic toasty flavours, this bread is packed with energy and nutritional value.

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.