IN SEASON NOW

KIMCHI, MUSHROOM AND NOODLE BROTH

BROTH / HEALTHY / MAIN DISH / VEGETABLES / AUTUMN / WINTER
30 MINS

Inspired by our Ferments to eat & drink course this kimchi broth is a great ‘go to’ dish for warming the chilliest of evenings and is packed full of bright, bold Asian flavours. Not only does it contain bone broth which is great for boosting the immune system and fighting off coughs and colds in the winter […]

SEE THE RECIPE

VEGETABLES

30 MINS

KIMCHI, MUSHROOM AND NOODLE BROTH

BROTH / HEALTHY / MAIN DISH / VEGETABLES / AUTUMN / WINTER

Inspired by our Ferments to eat & drink course this kimchi broth is a great ‘go to’ dish for warming the chilliest of evenings and is packed full of bright, bold Asian flavours. Not only does it contain bone broth which is great for boosting the immune system and fighting off coughs and colds in the winter […]

Market-Garden-Gazpacho
30 MINS

MARKET GARDEN GAZPACHO

CANAPES / MAIN DISH / VEGETABLES / SUMMER

This vibrant gazpacho showcases our favourite organic summer produce, straight from the Market Garden. By using ripe, seasonal heritage tomatoes, harvested only a stone’s throw from The Cookery School and our kitchens, this recipe captures the heady flavours and scents of summer. It is wonderful enjoyed outside as part of a picnic or to begin […]

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!

flavoured-butter

GRILLED CORN WITH FLAVOURED BUTTERS

BARBECUE / SALADS & SIDES / VEGETABLES / SUMMER

A stash of flavoured butters in the fridge is a sure-fire way to transform your summer barbecues and lunches into a truly special affair. Cut neatly and serve on a dish for bread, smother over barbecued sweetcorn with lashings of pepper, stir through fresh greens or drop on top of a succulent steak just before serving. These two recipes are […]

barbequed-carrots-with-miso-glaze

ROAST OR BARBECUED CARROTS WITH SWEET MISO AND LIME

BARBECUE / SALADS & SIDES / VEGETABLES / SUMMER

Sweet miso is one of our favourite ingredients for Summer and the BBQ season with it’s thick texture and bright, fresh flavour lending itself perfectly to all manner of dishes. We recommend doubling the dressing recipe below and saving half to serve over a crunchy Asian-inspired salad later in the week. If you are buying carrots with their tops […]

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 […]