IN SEASON NOW

PUMPKIN, ADLESTROP CHEESE AND CAVOLO NERO CRUMBLE

MAIN DISH / VEGETABLES / AUTUMN
1 HR

Bold enough to be served as a standalone lunch or supper dish, this recipe is also a great accompaniment to roast chicken, pork or lamb. Although we use pumpkin in this recipe, it will work beautifully with any variety of sweet autumnal squash.

SEE THE RECIPE

RECIPES & TIPS

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, James likes to serve it with well-seasoned buttered greens and a delicious Parmesan polenta. The perfect warming dish for cold […]

15 MINS

Almond Milk Porridge with Plum and Star Anise Compote

BREAKFAST / HEALTHY / AUTUMN

When plums are in season, light poaching brings out their fragrant sweetness without taking away from their beautiful colour and texture. We’ve used star anise and cinnamon in this recipe, but vanilla, cardamom and ginger would all be welcome partners. As well as for breakfast alongside almond milk porridge, this compote is delicious for pudding […]

ASPARAGUS, QUAILS EGG AND ANCHOVY TOASTS

CANAPES / HEALTHY / THREE WAYS WITH / SPRING

If you are having a gathering or early summer dinner party then these simple toasts are a must if you are making canapés – each ingredient from the crispy toasts to the soft boiled quails eggs to the asparagus can each be prepared in advance meaning that assembly just before you serve is a quick […]

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 […]

ASPARAGUS, WILD GARLIC & SPROUTING BROCCOLI SALAD

HEALTHY / SALADS & SIDES / THREE WAYS WITH / SPRING

There is little better than lightly salted charred asparagus and this recipe is a true favourite at this time of year. Light and fresh but with the punchy flavours of wild garlic and delicious olives it is quick to throw together and truly delivers on flavour.

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. A recipe from our team here at the Cookery School, it is one we turn to time and again to serve alongside rare fillet of beef on a Sunday or as a standalone dish […]