Vibrant, bright and full of the flavours of spring, this quick risotto is made with nourishing ancient grains and plenty of greens from our organic Market Garden. You can add your favourite herbs and spring vegetables depending on the season and what might be in your garden.
As we approach Autumn, now is a great time to get out in to the countryside and forage for berries to put in to crumbles, pies and smoothies. This vitamin C rich smoothie is made with blackberry, mint and honey and equipped with all of the soothing and nourishing benefits of our organic milk kefir, which we make fresh on the farm from the milk of our pedigree British Friesians.
The combination of richly yolked organic hen’s eggs, crispy, salty pancetta and our new-season broad beans ensures that this protein-rich take on a Caesar salad is not only filling but wonderfully satisfying too. I love this as a quick mid-week supper dish, or piled onto big platters as part of a leisurely lunch with friends on summer weekends.
A good risotto has to be one of the best ways to celebrate seasonal ingredients. During July and August, our Market Garden is laden with delicious peas, beans and fresh herbs – all of which lend themselves perfectly to a bright, filling and utterly delicious summer risotto. Always remember, a good risotto is one that is well seasoned and cooked slowly with love.
A filling and satisfying soup that offers a wonderfully hearty and satisfying bowl around which family and friends can come together. Made using some of our favourite winter vegetables, fibre-rich lentils and the antioxidant properties of fresh turmeric it is truly brimming with nutritional value.
As we celebrate the notion of togetherness, time, nourishment and warmth this season, we thought we would share with you some of our most cherished soup and broth recipes for comfort.
Growing up as a child a bubbling pot of broth on a hot stove was a regular sight in our kitchen and a staple of many of my most loved soups and stews.
This recipe is one of my favourite addition to our Daylesford café menu this Christmas and so sharing the recipe with you all was a must.
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. Although we use butternut in this recipe, it will work beautifully with any variety of sweet autumn squash or pumpkin.
Low in fat and high in protein, venison is perhaps one of the healthiest of all meats. Containing twice as much iron as beef or lamb, it is also full of essential omega 3 fatty acids and both vitamins b6 and b12.
The combination of fragrant quince and earthy cobnuts in this tart really celebrates the flavours of the colder months. Served with a spoonful of whipped mascarpone or clotted cream to cut through the sweet caramel, it’s very moreish indeed! If you struggle to find quince, do replace them with pears – simply bake for a slightly shorter time, until just tender.
One of our award winning soups, this is one for the autumn, when the big winter beetroots are around and their earthiness combines beautifully with the smokiness of the bacon and the sweet, sharpness of the crème fraiche.
Shrove Tuesday is the traditional feast day before Ash Wednesday, when everyone would make pancakes to use up the last of their eggs and fats, before embarking on the 40 day fast of lent.
A favourite seasonal pudding and a great way to make the most of this autumn’s glut of blackberries. Serve with either custard of cream.
In autumn the fresh pears that come in from our orchard go beautifully with our Daylesford blue cheese from the creamery. The addition of chickpeas and quinoa lends this dish a little contrasting texture.
Celeriac and apples are harvested at the same time in autumn and they make a classic combination.
This is a vegetarian alternative to Shepherd’s Pie, which is perfect for Autumn.