GROCERY

An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.

There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.

This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.

This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.

Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.

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.

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.

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.

This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.

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.

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.

Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.

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.