With the warm weather, I’ve been eating outside at every opportunity recently and inviting friends to come and have lunch or dinner in the garden. I don’t really have a sweet tooth, but I do love serving puddings when I’m entertaining, and something fruity and light is a wonderful way to end a meal.
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.
April is my favourite month for foraging, and this simple gnocchi recipe is the perfect celebration of springtime’s bright green shoots, combining heady wild garlic and tender nettle leaves. Finishing the fluffy gnocchi off by pan-frying in a little butter gives a wonderful textural contrast to this simple yet stunning dish. Just the thing to tuck into after a morning of foraging.
On cold wintry days, this is a recipe to warm and nourish the body and soul. Lentils are a fibre-rich staple for winter larders, full of the vital mineral magnesium which promotes good sleep and helps keep us calm.
Shrove Tuesday – or Pancake Day, as many of us know it – is something we celebrate with great enthusiasm on the farm. But for me, this Tuesday is also an opportunity to reflect on the origins and meaning behind the celebration.
Bullshot is a close cousin of the much loved Bloody Mary, but this hot savoury drink is often overlooked.
Cocktails enjoyed with friends by a roaring fire are one of the delights of Christmas and this year The Wild Rabbit has come up with a special menu of festive cocktails. Here our head barman shares some of his favourite festive cocktail recipes for you to recreate at home.
The joy of this recipe is the subtle sweetness that comes through with the addition of apple and gentle spices. The probiotic properties will offer a much needed digestive aid after times of indulgence.
Combining local honey, vitamin c-rich citrus fruit and soothing ginger, this is a drink to restore in times of need.
As winter approaches, our bodies begin to yearn for hearty dishes that warm the body and comfort the mind. However, hearty needn’t mean unhealthy and now is the time to stock up on vegetables and nutrients, to keep your body strong during the colder months.
In Western cultures we tend to think of iced tea as a very sweet indulgence reserved for the summer months, but a homemade infusion can be a healthful, sugar free tonic year-round. When brewed with filtered, cold water, lighter teas such as green dragon well or white peony make a subtly sweet, golden infusion that can be flavoured gently with a variety of herbs, fruit and perhaps spices such as cardamom.
All good honey is said to have restorative, even healing properties, but certain batches of Manuka honey from New Zealand have been shown to have special antibacterial qualities – the Maoris traditionally put it on cuts to help fend off infection. Taken from our cookbook A Love For Food, this is admittedly not a cheap cake to make, but apart from being good for you it has a very distinctive, acquired flavour, quite potent and floral, from the Manuka.
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.
Eating well has a huge effect not only on how we feel, but also on how our how our brains and bodies function. This August we shall be considering the relationship between good nutrition and wellbeing at our Feed Your Mind day at our Cookery School. Designed in collaboration with our resident nutritionist, Rhaya Jordan, this course will include plenty of expert advice on how to incorporate important nutrients in your home cooking.
This beautiful layered pudding combines tart and effervescent Sparkling de Leoubé Rosé wine and sweet floral elderflower with rich delicious organic cream. We like to decorate it from within with fresh raspberries and pretty edible flowers for a stunning summer treat. If you do not have a narrow terrine mould as we have used here, small dariole moulds or ramekins will work perfectly.
This year has been possibly our best ever crop of strawberries in the Market Garden. With temperatures soaring over the previous few weeks, our strawberry varieties have ripened beautifully and are exquisitely sweet. To celebrate the bounty of summer our Cookery School has created three seasonal recipes that make the most of this favourite summer fruit.
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.
Tumeric is an anti-inflammatory but can be hard to absorb unless you serve it with a portion of good fats too.
As the autumn hedgerows heave with delicious blackberries, our foraging efforts often find us with baskets brimming with fruit.
The plum trees at the farm are now heavy with delicious fruit and every morning we forage the grass below the trees to collect the precious fruit for chutneys, poaching, baking, pickling and roasting.
This is a fantastic way of using up ripe tomatoes that are becoming too soft to use for salads.
Bircher muesli was first developed by Dr Maximilian Bircher-Benner, a Swiss doctor who wanted to create a perfectly balanced breakfast and believed wholeheartedly in increasing ones intake of raw foods.
Donna Hay is someone who I have long admired for her clean, fresh style and honest approach to natural, delicious food.
This year the team who look after our Cotswolds Market Garden have grown over 45 varieties of heritage tomatoes
Join Steve and his Cookery School team throughout the summer for regular courses on putting together the Perfect Summer Barbecue, but in the meantime have a go at these three favourites.
During July and August, our Market Garden is laden with delicious peas, beans and fresh herbs.
Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year
Green juices are a great way to start the day, helping to cleanse the body and boost the mind.
Our Daylesford Blue Legbar hens are a rare Gloucestershire breed that produces our award-winning blue eggs with yolks of a rich yellow colour and high in omega 3.
These bright, crunchy vegetable wraps are a recipe created by the Cookery School team. Light and vibrant, they make for a brilliant starter or canapé on a summers evening and can be prepped in advance.
Amy Chaplin is a vegetarian chef who is inspired by nature and the healing benefits of whole food ingredients.
Wild Garlic is one of my favourite foraged ingredients and something that I love to pick up on my daily walks with the dogs.
We make this in spring and early summer, when English asparagus is in season, and it pairs well with goat’s cheese.
English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts.
This recipe celebrates purple sprouting broccoli. The spelt adds a little texture, as do the garlic crisps and almonds. Crisping the garlic also gives softer bursts of flavour, which complement the broccoli, rather than overpowering it.
Wild Garlic & Pumpkin Seed Pesto
For a healthy twist this Easter, try our raw hot cross bites with spices, fruit, walnuts, honey and coconut oil.
As contributing editor of Vogue magazine Calgary Avansino is well-known for being at the cutting edge of well-being and lifestyle trends.
The hot cross bun is one of the most iconic British baked goods – dating as far back as Saxon times.
Rhubarb can be quite low in pectin, despite its tartness, and it does tend to break down in to a puree as it cooks, so the texture is a little different to other jams, but the flavour is wonderful.
A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. It does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used to simmer the beans, so that they soak up all its flavour – but it’s well worth it.
Artisan skills lie at the heart of everything that we do at the farm and this February we shall be holding a week-long series of classes at The Cookery School.
This is a tart for winter, since Jerusalem artichokes are always sweeter and more flavoursome after the first frost.
Beef brisket is one of my favourite recipes for this time of year. The key to brisket is the thick layer of fat that melts while cooking and a long, slow cook in a low heat oven.
Arabella Boxer is someone who I have admired for many years and her cookbook First Slice Your Cookbook has been a staple in my kitchen since it was published in 1964.
Refreshing, vitamin-dense citrus fruit is something that I crave at this time of year and one of my favourite January rituals is to make a big batch of Seville Marmalade.
Join us at the farm on Saturday 16th January for our Health & Wellbeing Open Day, from 9am – 6pm.
This is a great detox broth that really feels as though it is doing you good. It’s the perfect recipe for this time of year, when you need something warm and comforting to stave off the cold.
This is all about celebrating the arrival of purple sprouting broccoli around the end of February
Daylesford Cookery School has come up with some great recipes to make the most of your leftover food from Christmas Day.
The Daylesford Cookery School has provided this light dinner party starter, which is crammed full of useful techniques that can either be used individually or together.
A rich, spiced pudding that is perfect for this time of year.
These are lovely rich autumnal/winter pies in which the tartness of the cranberries really lifts the flavour.
This Sunday is Stir Up Sunday – the traditional day when families come together to make the Christmas pudding, with everyone giving the pudding a stir whilst making a wish.
The gentle cooking of the rice over a bain marie makes this pudding not only soft and creamy, but also incredibly easy to make.
I love pumpkin and spice and this is a great alternative to a meat casserole. Great with rice or couscous and a dollop of sour cream.
This autumnal tart can be made with cavolo nero as an alternative to kale if you prefer, or even spinach.
A wonderful seasonal soup, this is very rich – so you don’t need to serve enormous bowls of it – fantastically smooth and silky, with a great colour and just the right element of sweetness.
My daughter-in-law, Leonora, has recently launched a great new series of video blogs focusing on healthy, easy, family recipes.
A good chutney is about the balance of sweet and sour flavours; this one is a lovely accompaniment with cheese, terrines and roast pork.
For me, sloes signify the end of summer and the beginning of the autumn season.
Everything in this summer garden soup is raw, but as well as the bright, fresh flavours, the pleasure comes from the different textures.
This is the simplest of soups to celebrate summer.
Summer vegetables take on a different dimension on top of crunchy, griddled bread. This bruschetta-style toast captures the flavours of summer and is perfect as a colourful, bright, fresh starter or side dish for a barbecue.
This is a fantastic way of using up ripe tomatoes that are becoming too soft to use for salads. Because you cook the jam quite quickly it retains a beautiful colour and looks almost translucent in the jar.
This is good with fish or chicken. Fish and almonds are an especially fine marriage.
This is simply about celebrating the bounty of the summer garden on any given day.
It’s around this time of year that my mind turns to strawberries and I start thinking about summer recipes.
The perfect accompaniment to summer barbecues, this side dish makes the most of fresh, seasonal summer flavours and is particularly good with lamb.
Amelia Freer is a fantastic nutritional therapist whose new book, Eat, Nourish, Glow, I am particularly enjoying.
Make the most of the rhubarb season with this recipe for Rhubarb and apple butter, which is great for adding on top of chia puddings, porridge or toasted rye bread.
Madeleine Shaw is a nutritional health coach who will be joining us at the Summer Festival to demonstrate a handful of favourite recipes from her new cookbook Get The Glow
A cook at heart, Natasha is always updating her site with new healthy recipes and I particularly liked the sound of her foraged nettle soup.
I love to follow what is going on in the food world and find that social media is a great way to keep up-to-date on new cook books, trends, restaurant openings and food blogs.
At Daylesford we have a passion for conserving traditional breeds and I am particularly fond of our Blue Legbar hens.
Griddled Butternut Squash, Goat’s Cheese & Olive
This is an excellent venison starter that has been provided by the Cookery School.
These light & fluffy scotch pancakes would be ideal for Shrove Tuesday
Mixed Raw Vegetables & Cashew Nuts In Chilli, Soy & Ginger Dressing
Last week we hosted the press launch of Ella Woodward’s new cookbook at our Notting Hill farmshop.
Beetroot and swede add extra flavours and colours to what is essentially potato dauphinoise. This is a nice autumnal dish that pairs beautifully with venison.
This recipe for Butternut Squash & Kale tart is perfect for Harvest Time, when…
Taken from our cookbook A Love For Food, this is admittedly not a cheap cake to make, but apart from being good for you it has a very distinctive, acquired flavour…
From mid to late August through to September, we can gather cobnuts, the cultivated…
Bursting with goodness, this dish is one of the new super healthy breakfasts available from Daylesford’s café menu…
We grow thousands of heritage tomatoes in our organic market garden at Daylesford each year – right now, varieties include Gardener’s Delight, Tigerella, Golden Cherry, Sungold, Rosella, Oligold and Purple Russian…
So far this summer we’ve had wonderful strawberry weather, and we’ve loved picking the…
This is a great twist on a winter favourite, taken from the Daylesford cook…
This is a great, quick and easy summer recipe, making use of all the…
Mixed raw vegetables and cashew nuts in chilli, soy and ginger dressing. This is…
Peppery Radishes Straight from our market garden in Gloucestershire, our radishes are packed full…
Pea Shoots At Dayelsford farm we have some wonderful pea shoots from the market…
Rhubarb is a great tasting and versatile vegetable you can grow in your own…
Wild Garlic This is the perfect time of year for wild garlic, much like…
Hot Cross Buns Hot cross buns were originally eaten on Good Friday, though with…
Sea Kale (Crabe Maritima) A true Native Vegetable There is a traditional saying in…