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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. 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.

  2. 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.’

  3. 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.

  4. 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.

  5. 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!

  6. 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.

  7. 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.

  8. 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."

  9. 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)
  10. 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.  

     

     

  11. 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.

  12. 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)
  13. 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)
  14. 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.

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. 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.

  20. 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.

  21. 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."

     

  22. 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. 

  23. 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.

     

  24. Seasonal Fruit Cobbler

    A recipe from our tutors at the Cookery School to celebrate the seasons throughout the year.

    The scone-like topping works just as well with stewed cinnamon pears in winter or ripe stone fruit in summer. In the autumn months, chopped apples and blackberries are lovely and you could even swap the almonds for seasonal cobnuts.

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