Recipes

Recipe from Basics to Brilliance by Donna Hay.

Once you have made this recipe, try it in Donna’s Feel-Good Chicken Soup.

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.

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!

This recipe makes biscuits that are perfect for hanging decorations or gingerbread houses. 

The abundance of the festive period can lead to unnecessary waste, so mastering the art of making leftovers sing is a worthwhile skill.

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.

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.

We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.

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.

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.

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

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

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

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

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."

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

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

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.

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.

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

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

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

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

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

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

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

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.

This bright smoothie with blackberry, mint and honey is full of flavour and equipped with soothing and nourishing benefits.

There is no better way to celebrate the mushroom flavour than with generous doses of organic butter, garlic, salt, pepper and fresh herbs.

Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens.

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.  

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

Simple to make and delicious to eat, our Garlic & Thyme Mushrooms on Toast recipe is the perfect warming, speedy supper for autumn evenings.

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.

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.

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.

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. 

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

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.

Discover Tait's top tips for wild cooking in our journal here.

Recipe from Simply Good For You by Amelia Freer.

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)

A recipe from A Portrait of British Cheese by Angus D. Birditt.

Roasting vegetables intensifies their naturally sweet flavour, and combining them with sharp, tangy mature cheddar makes for a classic flavour combination. This simple, versatile recipe is a great way to use up odds and ends in your fridge and the resulting delicious quiche is perfect for picnics, garden gatherings and light meals throughout the summer.

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

A crisp, sugary topping gives way to the soft, smooth dark chocolate filling, decadent and rich, these are very hard to resist.

A Cookery School favourite, we love to serve this as a protein-rich breakfast, a first course at a dinner party or as a light spring lunch.

Discover Tait's top tips for wild cooking in our journal here.

Made using our ORGANIC LIVING GREEN FORMULA, a plant-based daily supplement containing 36 nutrient-rich ingredients.

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

Join the Cookery School for their Plant Based Kitchen course and discover more ways of packing plant protein into meals at home!

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)

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

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)

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

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

For those seeking an indulgent seasonal centrepiece or an alternative to classic cauliflower cheese - chef Thomas Straker envelops purple sprouting broccoli, fresh from our Market Garden in the whole milk, butter, Adelstrop and Cheddar cheeses straight from our creamery on Daylesford farm.

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

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.

Discover Tait's top tips for wild cooking in our journal here.

Everyone’s favourite comfort dish, a good mashed potato is always a winner at supper time.