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PUMPKIN WALNUT & BLUE CHEESE MUFFINS

BAKING / BRUNCH / VEGETABLES / AUTUMN / WINTER
1 HR

Finding savoury alternatives for breakfast on the run can sometimes be a little tricky. Made in advance, these muffins will keep for a day or two, the pumpkin stopping them from drying out, perfect for breakfast on the go. They’re also delicious served warm from the oven – just right for brunch at the weekend.

SEE THE RECIPE

AUTUMN RECIPES

20 MINS

Baked Eggs with Winter Greens, Yoghurt & Chilli Oil

BRUNCH / HEALTHY / VEGETABLES / AUTUMN / WINTER

In the winter months, when our vitamin D levels are often depleted, eggs offer one of our few dietary sources. This recipe is a great way to set yourself up for the day with a delicious variation on a cooked breakfast – rich in B vitamins, fat soluble vitamins, fibre and complete protein, it is […]

30 MINS

Pumpkin Tumeric & Coconut Soup

HEALTHY / VEGETABLES / AUTUMN / WINTER

Rich and warming, this gently spiced soup is very simple to make and really celebrates the wonderfully velvety texture that pumpkin flesh gives. If you’re a fan of spice, you can add a fresh red chilli to the vegetables or a teaspoon of dried chilli flakes. We always make the most of seasonal, organic ingredients […]

1 HR

PUMPKIN, ADLESTROP CHEESE AND CAVOLO NERO CRUMBLE

MAIN DISH / VEGETABLES / AUTUMN

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.

pumpkin muffins
1 HR

Pumpkin Walnut & Blue Cheese Muffins

BAKING / BRUNCH / VEGETABLES / AUTUMN / WINTER

Finding savoury alternatives for breakfast on the run can sometimes be a little tricky. Made in advance, these muffins will keep for a day or two, the pumpkin stopping them from drying out, perfect for breakfast on the go. They’re also delicious served warm from the oven – just right for brunch at the weekend.

Shuffle Oxtail Casserole

5 Hour Oxtail Casserole with Polenta & Cavolo Nero

MAIN DISH / MEAT & GAME / AUTUMN / 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 colder days or […]

pasta-masterclass
1 HR

Filled Pumpkin Pasta with Kale Pesto

VEGETABLES / AUTUMN

Pasta making making is a great skill to have up your sleeve, being much simpler than you might think to make and one that will really impress family and friends. In this recipe we make triangular shaped pockets of ravioli, but the same pasta dough and filling can be used to make any shape you […]