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BLACKBERRY CLAFOUTIS

BAKING / FORAGED / FRUIT / PUDDING / THREE WAYS WITH / AUTUMN

Clafoutis is one of those wonderfully versatile, yet thoroughly rewarding dishes that can be adapted as the seasons change and new seasonal berries and fruit come into their prime. At this time of year, blackberries offer a wonderful addition to the delicate batter and create an end result that is both vibrant in colour and […]

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THREE WAYS WITH

BLACKBERRY CLAFOUTIS

BAKING / FORAGED / FRUIT / PUDDING / THREE WAYS WITH / AUTUMN

Clafoutis is one of those wonderfully versatile, yet thoroughly rewarding dishes that can be adapted as the seasons change and new seasonal berries and fruit come into their prime. At this time of year, blackberries offer a wonderful addition to the delicate batter and create an end result that is both vibrant in colour 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 as ‘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 […]

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 […]

Spatchcock harissa chicken with bulghur wheat salad and a tahini yoghurt dressing

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

This recipe is perfect for a crowd, feeding up to 6 people and requiring very little attention once the chicken is on the barbecue. We always make our own harissa paste in The Cookery School, it is so much more vibrant and flavourful than shop bought. You will only need half of the harissa for […]

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!