IN SEASON NOW

MISO-GLAZED AUBERGINE WITH PICKLED RADISH AND SESAME SEEDS

BARBECUE / MAIN DISH / MEAT & GAME / THREE WAYS WITH / VEGETABLES / SUMMER

A real favourite on our Vegetarian bbq course this delicious recipe hails from japan “Nasu Dengaku” and can be made in the oven but will not have the same smoky tones that you achieve on the barbecue. The pickled radish is a good foil to the sweet, charred aubergine and works with many other vegetables too!

SEE THE RECIPE

MEAT & GAME

Shuffle Oxtail Casserole

5 Hour Oxtail Casserole with Polenta & Cavolo Nero

MAIN DISH / MEAT & GAME / 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 serve with well-seasoned buttered greens and a delicious Parmesan polenta. The perfect warming dish for cold wintry days or […]

Braised Lamb Shoulder with Polenta

MEAT & GAME / SPRING

Braised lamb shoulder can often be a very underused cut – not only because it is relatively cheap, but because it can be so full of flavour and so wonderfully tender. The key is to give the meat time to slowly cook and to get those sauces reduced down nicely so that you have a […]

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!

12 HRS

BUTTERMILK CHICKEN THIGHS WITH FENNEL & BEETROOT SLAW

MEAT & GAME / SUMMER

This recipe requires a little preparation the day before, brining the chicken in buttermilk which results in beautifully tender meat. Served with this elegant slaw, it’s a real crowd pleaser, perfect for barbecues and al fresco eating. Our Smoke Without Fire Barbecue classes run throughout the warmer months and include simple, delicious and seasonal dishes […]

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

BARBECUE / MAIN DISH / MEAT & GAME / SEAFOOD / THREE WAYS WITH / SUMMER

Cooking over charcoal is something we love to teach throughout the summer months at the 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 not […]

Nourishing Soup
10 MINS

GRANDMA’S SOUP

HEALTHY / MEAT & GAME

Nourishing, rich and full of flavour, this traditional soup is incredibly quick to make and a great use for chicken stock. If you’re particularly hungry you can add cooked fine rice noodles, or angel hair pasta to the soup just before serving.