Inspiration

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.

A guest recipe by Thomasina Miers.

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. 

This classic Easter recipe for Hot Cross Buns is a firm Daylesford favourite. Lots of fun to make, especially for children who can help stir the mixture, shape the dough and pipe the crosses.

Recipe from From the Veg Patch by Kathy Slack.

"For a tasty, fuss-free supper, you really can’t beat a fritter. Here, cumin, coriander and lime embellish an otherwise straightforward batter good for any grated veg, but do experiment with other flavourings – basil and lemon or smoked paprika and chilli – or leave out altogether. Our heroes are courgettes this time, but they could just as easily be grated carrot, beetroot, parsnips or cauliflower another day. And after you’ve made them for supper, try them cold for a packed lunch, or cook them small and serve as pre-dinner nibbles. Endlessly versatile, this is a real workhorse recipe.”

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

The use of precious honey and fresh thyme in this recipe lends a slightly floral note to these delicious gluten-free friands. 

Brew a pot of your favourite tea, place the loaf in the middle of the table and let everyone pull it apart and share the soft, spiced bun. 

This buttermilk pancake recipe makes the most deliciously light and fluffy Scotch pancakes. 

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. 

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.

Thomas Straker shares a white bean, pancetta and spring garden vegetable broth to nurture and warm the soul which is as delicious as it is nutritious - using freshly picked, seasonal produce from our organic Market Garden.