Made with Omega 3 rich salmon, rich in healthy fatty acids to support brain function and healthy skin and hair, a Daylesford favourite.
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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.
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Seville Orange Marmalade
There is something so lovely at this time of year about buying a big box of fragrant citrus fruit to make into marmalade.
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Feel-good Chicken Soup – A Guest Recipe From Donna Hay
An extract from Donna Hay’s book Basics to Brilliance using the basic Asian-style poached chicken recipe here.
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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)
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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.
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Creamed Brussels Sprouts
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.
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Golden Almond Milk with Turmeric & Gentle Spices
This golden almond milk is an ancient, natural way to enjoy turmeric and all its health-giving properties.
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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)
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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.
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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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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."
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Epic Tarragon Roast Chicken - A Guest Recipe From Julius Roberts
There are recipes in this book that i love because they are interesting, there are those that I love for their simplicity, and there are those that I find myself making again and again. This is the latter, a great roast chicken, the heart of home cooking and one of life’s great pleasures. I relish the ritual, my family’s fight over the wings, the secret chef ’s treats of the oysters, the leftover sandwiches and bubbling stocks. There is no meal that makes me feel more at home. In my mind, there are three keys to a good roast chicken . . . juicy meat, brown salty skin and most importantly a ton of sauce. And it’s the sauce of this chicken that really sets it apart: handfuls of tarragon, lashings of cream and a proper dollop of mustard, which when combined with the cooking juices, garlic and wine creates a truly epic mouthful.
Extracted from The Farm Table by Julius Roberts (Ebury Press, £27). Photography by Elena Heatherwick.
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Beetroot Soup - A Guest Recipe From Julius Roberts
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.
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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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Clementine Custard Tarts – a guest recipe by Wild by Tart
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.”
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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.’
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Butternut Squash, Adlestrop Cheese & Cavolo Nero Crumble
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.
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Rhubarb & Blood Orange Breakfast Crumble
This recipe is one that we like to enjoy warm, while it is also delicious cold from the fridge with yoghurt when in a hurry.
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Daylesford Orchard Salad with Flat-iron Chicken
The candied pecans provide a delicious crunch, while the apple and dressing a subtle sweetness. A perfect dish while the kale season lasts.
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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."
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High Protein Overnight Oats
This high protein overnight oats recipe is a great start to the day and will leave you feeling fuller for longer.
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Fishcakes – A Guest Recipe by Amelia Freer
Recipe from Simply Good For You by Amelia Freer.
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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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Ginger Millionaire Slice
With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.
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Farmhouse Chicken Thighs with Fennel, Tarragon & Thyme
Here, a marinade of aromatic herbs, lemon, garlic and white wine or sherry transforms juicy thighs into a wonderfully flavourful dish.
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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)
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Kefir & Blackberry Smoothie
This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.
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Venison Ragu with Pappardelle
This recipe is one we have served at Daylesford for many years, full of flavour and a firm favourite on our winter menus.
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Baked Eggs With Greens, Yoghurt & Chilli Oil
We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.
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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.
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Basic Asian-style Poached Chicken – a guest recipe by Donna Hay
Recipe from Basics to Brilliance by Donna Hay.
Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.
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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.
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Woodland Mushroom & Thyme Risotto
With parmesan cheese & parsley oil.
Risotto is one of the most comforting foods, especially during colder months. It is worth sourcing the different mushrooms stipulated in this recipe so you get a variety of textures and flavours in every bite. The mushroom purée adds a velvety creaminess while the parsley oil lifts the dish and adds colour.
This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.
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Winter Tea Infusion with Ginger, Cinnamon Sticks & Clementine
This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.
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Lamb Hotpot
This traditional recipe makes the most of our organic lamb or mutton and is a wonderful family meal.
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Venison, Port & Bay Casserole
This warming winter venison casserole celebrates our venison, farmed organically on our Staffordshire estate.
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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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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.
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Baked Pancakes with a Bubbling Mornay Sauce
Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.
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Open Buckwheat Crêpes with Wilted Greens & Ricotta
A guest recipe by Thomasina Miers.
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Mashed Potato with Leeks
Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.
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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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Sherry Roast Parsnips with Chestnuts & Honey
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.
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Bubble & Squeak with Christmas Leftovers
The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.
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Leftover Turkey & Ham Pie
There is no better way to celebrate Christmas leftovers than with a creamy pie with a thick, crumbly pastry. We like to serve this with jars of wholegrain mustard.
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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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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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Loin of Venison With Celeriac Purée & Baked Plums
Thoroughly warming and made with nature’s true superfoods, this is a dish packed with the benefits of lean venison and seasonal ingredients.
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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.
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Beetroot, Tahini & Almond Brownies – a Guest Recipe by Kathy Slack
Recipe from From the Veg Patch by Kathy Slack.
“When I worked at Daylesford Organic Farm, the bakery made chocolate brownies that were out of this world. They were dark, fudgy and flecked with nuggets of white chocolate. I would buy one at the end of my shift in the kitchen garden, unable to resist tucking in straight away despite my mud-engrained fingers. They have been my brownie benchmark ever since, and so when I came to this recipe (beetroot and chocolate, after all, being a classic combination I could not omit), I knew mine too must be broodingly dark and have those signature morsels of solid chocolate hidden within. The result is a grown-up brownie, almost savoury, thanks to the beetroot and tahini. Good for dessert with a dollop of sour crème fraîche as contrast.”
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Roasted Red Kuri Squash
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.
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Winter Sprout Slaw
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.
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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.
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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.
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Gingerbread Decorations
This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses.
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Pear & Blackberry Tarte Tatin
We like to serve this pudding just warm and with a lightly spiced vanilla and kefir yoghurt.
Dicover how you can make the most of nature's bountiful larder by joining our Cookery School for an upcoming Wild & Foraged course.
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Sweet chestnut and apple stuffing – a guest recipe by Tait Miller
Discover Tait's top tips for wild cooking in our journal here.
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Baked plums with honey and juniper
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.
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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.
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Shredded Turkey, Raw Sprout, Wild Rice & Quinoa Salad
Laced with raw sprouts, herbs and spices, this leftover turkey salad is
perfect for feeding a crowd over the festive season.