IN SEASON NOW

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 serve with well-seasoned buttered greens and a delicious Parmesan polenta. The perfect warming dish for cold wintry days or […]

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RECIPES & TIPS

Yorkshire Rhubarb Fool

We are always delighted to see neon pink rhubarb arriving from Yorkshire to brighten up our lives, even happier when it comes from our Market Garden. In this recipe, we will make half jelly with a fool topping to create a real dinner party winner. INGREDIENTS Confectioner’s custard: 90ml whole milk 8g plain flour 1 […]

30 MINS

Winter Sprout Slaw

HEALTHY / SALADS & SIDES / VEGETABLES / WINTER

This slaw is a wonderful way to make use of seasonal winter vegetables, turning them into a colourful raw salad that is packed with nutritional value. We love to serve this as an accompaniment to festive platters of COLD MEAT and warming baked potatoes, while it is also a fantastic recipe to have up your […]

NW Jason Cookery School

Winter Sale at The Cookery School

To welcome in the New Year and to celebrate our inspiring range of exciting new courses launching this year at The Cookery School, we are inviting you to save 20% on full-day courses and 10% on half-day courses running until 31st March 2019. Choose from our full range of inspiring hands-on classes, from Quick & Simple […]

WILD RICE, RED CABBAGE, APPLE AND TOASTED COBNUTS SALAD

FORAGED / HEALTHY / SALADS & SIDES / VEGETABLES / AUTUMN

From mid to late August through to September, we can gather cobnuts, the cultivated version of wild hazelnuts, from the trees around the farm – you have to be quick, though, to beat the squirrels. In season you should be able to find the nuts in shops, greengrocers and markets. If you can’t find cobnuts, […]

10 MINS

Wild Garlic Butter

DIPS & SAUCES / VEGETABLES / SPRING / SUMMER

A delight to have in the fridge ready to serve on top of a steak, to toss through fresh greens or to smear onto warm bread. Incredibly simple to make and mouth wateringly satisfying, wild garlic butter is a must at this time of year!

Wild Garlic & Pumpkin Seed Pesto

VEGETABLES / SPRING

INGREDIENTS 130g sliced wild garlic leaves (or alternatively, watercress leaves) 3 tablespoons pumpkin seeds, lightly toasted in a dry pan 25g Parmesan cheese, grated 1 clove of garlic, thinly sliced 130ml olive oil sea salt and freshly ground black pepper