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IN SEASON NOW

GREEN EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

BRUNCH / ANY SEASON

Breakfast and brunch is always a big deal for us at Daylesford. How could it not be when we have such deliciously vibrant organic eggs at our doorstep? Green eggs Benedict however has to be up there as one of our favourite of the breakfast options – and here is how we like to make […]

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BRUNCH

15 MINS

Almond Milk Porridge with Plum and Star Anise Compote

BRUNCH / HEALTHY / AUTUMN

When plums are in season, light poaching brings out their fragrant sweetness without taking away from their beautiful colour and texture. We’ve used star anise and cinnamon in this recipe, but vanilla, cardamom and ginger would all be welcome partners. As well as for breakfast alongside almond milk porridge, this compote is delicious for pudding […]

20 MINS

Baked Eggs with Winter Greens, Yoghurt & Chilli Oil

BRUNCH / HEALTHY / VEGETABLES / AUTUMN / WINTER

In the winter months, when our vitamin D levels are often depleted, eggs offer one of our few dietary sources. This recipe is a great way to set yourself up for the day with a delicious variation on a cooked breakfast – rich in B vitamins, fat soluble vitamins, fibre and complete protein, it is […]

BAKED PANCAKES WITH A BUBBLING MORNAY SAUCE

BRUNCH / MAIN DISH / WINTER

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults alike, this delicious recipe is exactly the reason why. We make it with broccoli from our Market Garden and CHEDDAR from our Creamery. Served straight out of the oven while the sauce is bubbling there is little better. A Tutors […]

BUTTER ROAST ASPARAGUS WITH POACHED EGGS AND CHORIZO

BRUNCH / VEGETABLES / SPRING

A spring recipe from our Tutors inspired by our Lazy Brunch course that combines three ingredients that go together like no other. Chorizo, fresh organic eggs and new season asparagus – a trio made even better when served with crispy chunks of sourdough too. Quick to make, it is a must for a springtime brunch or […]

asparagus-salad
20 MINS

CHARGRILLED ASPARAGUS WITH CRISPY HEN’S EGGS & HERB DRESSING

BRUNCH / HEALTHY / VEGETABLES / EASTER / SPRING

A favourite here at Daylesford COOKERY SCHOOL, this simple recipe makes the most of one of our most cherished spring ingredients, asparagus. We love to serve this as a protein-rich breakfast or lazy brunch, a first course at a dinner party or even as a light spring lunch with a glass of crisp white wine and […]

CHRISTMAS GRANOLA WITH ORANGE & CRANBERRIES

BRUNCH / CHRISTMAS / WINTER

This granola recipe carries all of our favourite flavours associated with Christmas. Make a big batch and package into jars or paper bags tied up with string for a wonderfully simple homemade gift. Serve on Christmas morning with fresh yoghurt and delicious stewed winter fruit. Tip: Often the outer edges of the granola will toast […]