All Cookery School Courses have been cancelled until 1st MAY 2020.
Please check back regularly for updates.

IN SEASON NOW

FRESH PASTA WITH ASPARAGUS AND WILD GARLIC

FORAGED / MAIN DISH / EASTER / SPRING

A recipe to celebrate the quintessential taste of spring: Combining British asparagus with fresh wild garlic. The perfect, quick, simple, seasonal supper from our Tutors. Join us for our Pasta Masterclass and discover the art of the pasta making as our Tutors will guide you through creating different pasta doughs, the shaping process along with […]

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, enjoy it served with well-seasoned buttered greens and a delicious Parmesan polenta. The perfect warming dish for cold wintry days […]

7 Seed Sourdough

BAKING / ANY SEASON

One of our favourite loaves from our Bakery and a bestseller in our farmshops. The mixed seeds give this versatile bread incredible flavour, texture and nutrition. Join us for one of our Artisan Bread Making and learn how to create your own sourdough starter and either begin or expand your home-baking journey. Our tutors will guide […]

15 MINS

Almond Milk Porridge with Plum and Star Anise Compote

BRUNCH / 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.