IN SEASON NOW

CHARGRILLED ASPARAGUS WITH CRISPY HEN’S EGGS & HERB DRESSING

BREAKFAST / HEALTHY / VEGETABLES / EASTER / SPRING
20 MINS

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 […]

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HEALTHY

asparagus-salad
20 MINS

CHARGRILLED ASPARAGUS WITH CRISPY HEN’S EGGS & HERB DRESSING

BREAKFAST / 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 […]

SEARED LOIN OF VENISON WITH PICKLED BLACKBERRIES, BEETROOT AND CREAMED CABBAGE

FORAGED / FRUIT / HEALTHY / MAIN DISH / MEAT & GAME / THREE WAYS WITH / VEGETABLES / AUTUMN

Blackberries and venison tend to come into season at roughly the same time and in its wonderful way, nature has ensured that they are a delicious match. This recipe is a relatively quick one and combines the rich flavour of venison, tart pickled blackberries, earthy beetroot and salty, creamy cabbage just perfectly For more delicious […]

BLACKBERRY SHRUB

DRINKS / FORAGED / FRUIT / HEALTHY / THREE WAYS WITH / AUTUMN

Sometimes termed a ‘drinking vinegar’ a shrub is typically made with equal parts sugar, vinegar and fruit. Once well infused and full of flavour, it makes for the most delicious, non-alcoholic drink when diluted with sparkling water and lots of ice. We make ours with organic apple cider vinegar meaning that a well-made blackberry shrub […]

simple-pickled-vegetables
20 MINS

Simple Pickled Vegetables

BARBECUE / HEALTHY / SALADS & SIDES / VEGETABLES / ANY SEASON

Light pickling is a technique that we use frequently at Daylesford for the fresh acidity and nutritional value that it can bring to the plate. We love these pickled vegetables alongside the likes of seared mackerel or sardines, or in sandwiches with rare beef – they also make beautiful garnishes for canapés and light salads. Any number […]

COLD BREW ICED TEA

DRINKS / FORAGED / FRUIT / HEALTHY / AUTUMN / SUMMER

Over the years on our journey with tea, we have discovered that cold infusions are a staple for many in Asian cultures – an everyday infusion that is carried everywhere to maintain hydration. In Western cultures we tend to think of iced tea as a very sweet indulgence reserved for the summer months, but a […]

WILD RICE, RED CABBAGE, APPLE AND TOASTED COBNUTS SALAD

FORAGED / HEALTHY / SALADS & SIDES / VEGETABLES / AUTUMN

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]