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PENYSTON BRIE AND CELERIAC TARTIFLETTE

MAIN DISH / THREE WAYS WITH / SPRING / WINTER
1 HR

This classic French dish is the perfect recipe to showcase our soft, creamy Penyston. We use celeriac as well as potato, which gives the tartiflette extra depth of flavour and makes use of this delicious winter vegetable. Rich and warming, this is a wonderful dish for chilly evenings and hungry guests.

SEE THE RECIPE

WINTER RECIPES

20 MINS

Penyston Brie, Gloucester Ham and Harvest Chutney Sourdough Toasted Sandwich

MAIN DISH / THREE WAYS WITH / SPRING / WINTER
1 HR

Penyston Brie and Celeriac Tartiflette

MAIN DISH / THREE WAYS WITH / SPRING / WINTER

This classic French dish is the perfect recipe to showcase our soft, creamy Penyston. We use celeriac as well as potato, which gives the tartiflette extra depth of flavour and makes use of this delicious winter vegetable. Rich and warming, this is a wonderful dish for chilly evenings and hungry guests.

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. This recipe is one we turn to time and again, serving it alongside rare fillet of beef on a Sunday or as a standalone dish with greens and horseradish. It can be made ahead […]

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

40 MINS

WARMING DHAL WITH BUTTERNUT SQUASH AND FRESH TURMERIC

MAIN DISH / VEGETABLES / AUTUMN / WINTER

On cold days, this is a recipe to warm and nourish the body and soul. Lentils are a fibre-rich staple for winter larders, full of the vital mineral magnesium which promotes good sleep and helps keep us calm. Combined with the anti-inflammatory properties of fresh turmeric and gentle spices a bowlful of this ancient, Ayurvedic dish […]

RH Persimmon Salad

Beetroot, Prosciutto & Persimmon Salad

MAIN DISH / SALADS & SIDES / WINTER

We have so enjoyed using persimmons over the winter months here at the Cookery School and are always so thrilled to be able to teach another guest about this wonderful fruit – this recipe always goes down a treat. Paired with earthy beetroot from the Market Garden and salty, crispy prosciutto it works brilliantly as […]