Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
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.
Steaming broth instantly comforts the airways, and high-quality chicken broth is esteemed globally as an antiviral remedy that supports the immune system.
Recipe by Alex Hely Hutchinson, founder of 26 GRAINS.
Bursting with bright, fresh flavours, this refreshingly light cake makes a show-stopping number if decorated with wild edible flowers.
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.
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.
I love a good cake and this is just that. Juicy, moist and wonderfully light, but most importantly, not too sweet. It sings with warm flavours from the spices, while the walnuts provide an earthy and satisfying crunch. The pears are first cooked in a caramel until sweet and tender, and you then pour the batter over and bake the cake upside down. Once cooked, you turn out the cake and let the caramel trickle into the sponge below.
Once cooked, you turn out the cake and let the caramel trickle into the sponge below. All it needs is a spoon of crème fraîche and you will be happy as can be. I find this cake lasts a good few days, especially if you keep it covered. Just gently warm any leftover slices in a low 140°C fan oven before you tuck in, which brings it back to life.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
Recipe from Simply Good For You by Amelia Freer.
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.
An ideal main course for vegetarians or as a side with roasted chicken anda selection of steamed greens.
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.
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
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.
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.
This delicious honey parfait recipe comes from our founder Carole Bamford’s new book NURTURE.
The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts.
A guest recipe by Thomasina Miers.
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
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."
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.
With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.
This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.
Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.
This is one of those recipes my family just live off, a dish we return to again and again, at its heart deeply simple and uplifting. Velvety and voluptuous, this soup bubbles away like a cauldron of lava and is wonderfully nourishing. Seasoned with a little cider vinegar to brighten the earthy richness, it’s a dinner party classic I often serve as a starter because of its striking colour, but it’s equally at home eaten on your knees. I’ve given you three toppings that will bring this soup to life, so you can vary how you eat it depending on what you have to hand.
Discover Tait's top tips for wild cooking in our journal here.
This vegetarian chili combines warming spices with chopped root vegetables and beans to make it satisfying and full of plant-based protein.
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.
There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.
Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.
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.”
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.
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.
There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.
Perfect enjoyed after a dinner party or with a cup of afternoon tea or coffee.
With lemon, pistachio and spiced fruit.
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.
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.
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.
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.
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.
Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.
This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses.
Discover Tait's top tips for wild cooking in our journal here.
This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.
Recipe from Basics to Brilliance by Donna Hay.
Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.
Pancakes are always a hit, their versatility means you can enjoy them at any time of day, with all manner of toppings and fillings.
Perhaps you prefer savoury flavours such silky Market Garden leeks in a cheese sauce, or lashings of maple syrup, or simply a traditional squeeze of lemon and sprinkle of crunchy sugar. Either way, this base recipe will never fail.
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.
Being glazed in the pan, this recipe also saves on space – useful on Thanksgiving or Christmas Day when the oven is probably at its fullest.
Laced with raw sprouts, herbs and spices, this leftover turkey salad is
perfect for feeding a crowd over the festive season.
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.
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
The use of precious honey and fresh thyme in this recipe lends a slightly floral note to these delicious gluten-free friands.
Discover Tait's top tips for wild cooking in our journal here.