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IN SEASON NOW

HASSELBACK CELERIAC WITH SEARED SPROUT TOPS

HEALTHY / MAIN DISH / VEGETABLES / WINTER

Try serving these healthy greens with hasselback celeriac for a delicious, quick and simple supper!

SEE THE RECIPE

MAIN DISH

Shuffle Oxtail Casserole

5 Hour Oxtail Casserole with Polenta & Cavolo Nero

MAIN DISH / MEAT & GAME / AUTUMN / WINTER

Rich with gut-boosting collagen, this slow-cooked oxtail casserole is brought to you by James Hearfield, Head Tutor here at the Daylesford Cookery School. Slowly cooked for 5 hours with fresh thyme and homemade bone broth, enjoy it served with well-seasoned buttered greens and a delicious Parmesan polenta. The perfect warming dish for colder days or […]

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 […]

RH Beetroot Gratin Daylesford Cookery School

Beetroot Gratin with Rosemary and Daylesford Cheddar

MAIN DISH / SALADS & SIDES / WINTER

When days are short and cold, nothing beats a warming, creamy gratin – and this beetroot number is a particular favourite. This recipe is one we turn to time and again, serving it alongside rare fillet of beef on a Sunday or as a standalone dish with greens and horseradish. It can be made ahead […]

RH Persimmon Salad

Beetroot, Prosciutto & Persimmon Salad

MAIN DISH / SALADS & SIDES / WINTER

We have so enjoyed using persimmons over the winter months here at the Cookery School and are always so thrilled to be able to teach another guest about this wonderful fruit – this recipe always goes down a treat. Paired with earthy beetroot from the Market Garden and salty, crispy prosciutto it works brilliantly as […]

2 HRS

Butterflied Leg of Lamb with a Fennel and Rosemary Rub

FORAGED / MAIN DISH / MEAT & GAME / THREE WAYS WITH / EASTER / SPRING

Let lamb be the hero of any occasion with our butterflied leg of lamb recipe, paired with a fennel and rosemary rub – this main dish is simply delicious!

Cedar-planked mustard glazed salmon with crushed new potatoes en cocotte

BARBECUE / MAIN DISH / SEAFOOD / THREE WAYS WITH / SUMMER

Cooking over charcoal is something we love to teach throughout the summer months at Daylesford Cookery School, using ingredients picked straight from our organic Market Garden. Our guests often arrive a little daunted at the prospect of cooking over coals but once armed with our simple techniques and principles, guests will leave confident about mastering […]