Inspiration

Recipe from Basics to Brilliance by Donna Hay.

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

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

A quick, filling and thoroughly easy dish for a vegetarian summer supper or as part of a delicious lunch, celebrating our heritage tomatoes. We grow over 40 varieties of tomato in our organic Market Garden and every year we are in awe of their colours, texture and unrivalled sweetness. Most of the time we tend to enjoy them raw but every now and then a glut calls for a little variation and this quick cooking technique brings out their wonderful flavour.

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.

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

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

This gluten-free cake recipe is taken from Seed Magazine Volume 6. Leave out the crème fraîche to make it dairy free.

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.

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.

Laced with raw sprouts, herbs and spices, this leftover turkey salad is
perfect for feeding a crowd over the festive season.

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.

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults, this delicious recipe proves why.

The combination of fennel seeds, fresh rosemary and thyme in this recipe is the perfect complement to our pasture fed organic lamb.

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.

Perfect for hosting a deliciously warming seasonal supper or to bring a new twist to Sunday lunch - Chef Thomas Straker shares his roast chicken recipe using our truly free-range, organic whole chicken and fresh produce from our Market Garden. 

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."

"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.