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IN SEASON NOW

GREEN EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

BRUNCH / ANY SEASON

Breakfast and brunch is always a big deal for us at Daylesford. How could it not be when we have such deliciously vibrant organic eggs at our doorstep? Green eggs Benedict however has to be up there as one of our favourite of the breakfast options – and here is how we like to make […]

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RECIPES & TIPS

The Ultimate Steak

MEAT & GAME

INGREDIENTS 2 x 200g sirloin steaks 1/2 bunch watercress squeeze of lemon extra virgin olive oil

Slow-Cooked Lamb With White Beans

MEAT & GAME

INGREDIENTS 4 tablespoons olive oil, plus a little extra to finish 6 cloves of garlic, chopped 1 teaspoon fresh thyme leaves 1.5kg shoulder of lamb, boned and rolled 2 carrots, roughly chopped 1 large onion, chopped 1 leek, chopped 1 heaped tablespoon tomato purée 125ml red wine 1 litre good chicken stock salsa verde mayonnaise […]

Broad Bean, Bulgar Wheat & Herb

HEALTHY / VEGETABLES / SUMMER

INGREDIENTs sea salt & freshly ground black pepper 225g bulgar wheat 400g freshly podded baby broad beans 1/2 a cucumber 1/2 a medium red onion, finely chopped 1/2 a plump red chilli, finely chopped 3 cloves of garlic, crushed 1 small bunch of fresh mint, leaves roughly chopped 1 small bunch of fresh flat-leaf parsley, […]

Strawberries & Prosecco

FRUIT / PUDDING / SUMMER

What better way to enjoy the first of the British strawberries than with a simple and elegant accompaniment? We are using Prosecco but this recipe would work equally well with Champagne or a splash of Cassis. INGREDIENTS 1 punnet of strawberries 3 egg yolks 20g caster sugar 60ml Prosecco a few mint leaves icing sugar […]

Asparagus, Spelt, Peas & Mint

HEALTHY / VEGETABLES / SPRING

English asparagus will be around for about 6 weeks, and at the beginning of the season it will be tender enough to use every part of the spears; but as the weeks go on it will become a little more woody, so you will need to take off the lower, white parts. In this salad […]

Rhubarb Queen of Puddings

FRUIT / PUDDING

INGREDIENTS 3 egg yolks 210ml double cream 225ml milk zest of 1 lemon 30g caster sugar 20g butter 90g fresh white breadcrumbs For the rhubarb compote: 375g rhubarb, cut into small chunks zest and juice of 1 orange 175g sugar For the meringue: 3 egg whites 180g caster sugar a pinch of salt