This piquant rhubarb pickle is the perfect complement to rich, oily mackerel. It is also lovely served alongside creamy soft cheese or smoked fish and will keep happily for a week or so in your fridge. Quick to make and pleasing to the eye, this is a dish The Cookery School often teaches on their Seasonal Dinner Party courses.
INSPIRED BY WHAT’S IN SEASON AND GROWING ON OUR ORGANIC FARM, JOIN OUR TEAM OF PASSIONATE COOKERY TUTORS IN OUR BEAUTIFUL SCHOOL FOR AN UNFORGETTABLE DAY OF DELICIOUS FOOD, CULINARY INSIGHTS AND PLENTY OF FUN.
If you have a Cookery School voucher with an expiry date before 15 June 2023 please call The Cookery School on 01608 731 620 or send an email to firstname.lastname@example.org
CHANGE THE WAY YOU COOK FOREVER
Let our Tutors teach you how to cook in tune with the seasons, whether you are a beginner wanting to learn new skills or a confident cook, our imaginative courses and in-depth masterclasses will inspire your cooking at home as you learn valuable skills, new recipes and artisan techniques.
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COOKERY SCHOOL VOUCHERS
A wonderful way to give new skills, memorable experiences and encourage budding passions.
Fabulous Seasonal Dinner Party Course
"I absolutely loved the Seasonal Dinner Party course. Steve and James were both brilliant - the recipes were delicious and can definitely be tried at home. Their love of food and cooking is infectious! I would definitely do another course."
Great Seasonal Dinner Party day!
"We spent a great day learning how to create a Seasonal Dinner Party along with various tips like knife skills and cooking techniques - James and James and their team were very informative, patient and relaxed and we came away with cookery confidence (and full tummies!)! It was lovely looking round the farm a little too! Thank you everyone!"
The Perfect Evening!
"Excellent evening at the Daylesford Cookery School, where James, Ione and Sophie hosted our family dinner to celebrate Dad’s 60th. Food was fabulous and great to see the chefs prepare it in front of us. Outstanding presentation and flavours, James really facilitated our enjoyment and was very engaging, explaining each dish and the paired wine, he’s a master of his trade. I’d highly recommend the chefs table experience for anyone wanting to celebrate; a very memorable and lovely time. Thanks James, Ione and Sophie."
Can't wait to come back
"I was finally able to do the Artisan Bread Course at Daylesford yesterday and it was so worth the wait!
I can’t believe how much we made, how much we ate and drank and how much we learnt. James is so knowledgeable and I learnt so many new kneading techniques and tips about bread making. Just ordered myself many kilos of their preferred flour and can’t wait to get on with some bread at home.
Honestly I would recommend their courses to anyone. It’s a highly enjoyable day and I can’t wait to book another."
There is nothing that feeds our souls more than gathering friends and family around the table, or cooking something satisfying simply for ourselves. Over the year we gather inspiration from our farm and kitchens to share recipes that reflect our commitment to seasonal, nutritious food that is full of flavour.
It’s the Valentine’s sugar-pink of the rhubarb, blushing under a blanket of melted Cheddar, that makes this feel like romantic food for me; though it’s the flavour – rhubarb’s intense earthy sourness counterbalanced by rich buttery pastry and melting cheese – that makes me long to eat it. As much as you might associate rhubarb with puddings and nursery fare, don’t be fooled: this is very much a savoury business and also very much a ‘grown-up’ dish. I’ll be honest: the portions here are more than generous for two, but to make half a tart seems mean, and this is one of those dishes that everyone always eats more of than seems sensible, so I prefer to err on the side of plenty. And while it really does taste its very best warm straight from the oven, the cheese melting in your mouth, I nonetheless always look forward to leftovers.
To go with it, you only need a salad: I can’t resist pairing this with a similarly pastel- hued salad of blush-pink radicchio rosa or dark red bitter chicory. Too much? Or just enough? One warning: this works best with long, thin, furiously pink rhubarb stems rather than the fatter ones, which take longer to cook and can taste a little too sharp.
A Table Full of Love by Skye McAlpine is published by Bloomsbury, £26.
Photography by Skye McAlpine
Skye is hosting a supper club upstairs at Daylesford in Pimlico on Thursday 29th June 2023. Spaces are limited and booking is essential; last few places remaining. Find out more.
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.
The classic Bakewell Tart filling is almond frangipane with raspberry jam, but we’ve used our new gooseberry & elderflower jam here for a seasonal variation. Feel free to play with this base recipe - hazelnuts with plum jam would be delicious in the autumn, for example.
Discover more recipes like this and pick up essential skills in the kitchen at our Cookery School's Cakes & Bakes course.
A great dinner party dish that combines different textures of raw and butter roasted asparagus with sauce gribiche, a classic French sauce that is both rich and sharp.
Discover more seasonal recipes and cooking skills at our Cookery School.
A delicous seasonal alternative to classic eggs benedict.
In cookery, hollandaise is a ‘mother’ sauce and has many variants which will add to your repertoire, while knowing how to poach an egg is a key skill.
Discover more seasonal recipes and cooking skills at our Cookery School.
A juicy steak is the ultimate carnivorous treat when you are craving something meaty.
We have paired the perfectly cooked steak with a piquant, herb-rich sauce that combines elements of salsa verde and chimichurri, plus some beautiful wild garlic from our estate.
Elevate your culinary skills at our Cookery School's Steak Night and learn the all important techniques and secrets to cooking the perfect steak at home every time.
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 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.
A guest recipe by Thomasina Miers.