For the latest information click here

IN SEASON NOW

PANCAKES WITH RHUBARB COMPOTE AND BLOOD ORANGE

BRUNCH / SPRING / WINTER
30 MINS

A much-loved date in the calendar year, Shrove Tuesday is a time to make use of our favourite winter ingredients as well as odds and ends from the fridge. Pancakes are such a versatile vessel for so many flavours and this rhubarb, ginger, blood orange and yoghurt combination is delicious, making use of the first […]

SEE THE RECIPE

WINTER RECIPES

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 […]

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 […]

BAKED PANCAKES WITH A BUBBLING MORNAY SAUCE

BRUNCH / MAIN DISH / WINTER

Every Shrove Tuesday we think, why don’t we make pancakes more often? Loved by children and adults alike, this delicious recipe is exactly the reason why. We make it with broccoli from our Market Garden and CHEDDAR from our Creamery. Served straight out of the oven while the sauce is bubbling there is little better. A Tutors […]

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 […]

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 […]

25 MINS

Bite-Sized Blue Cheese & Cranberry Fritattas

CANAPES / CHRISTMAS / WINTER

These bite-sized blue cheese and cranberry frittatas are the perfect prepare-ahead canapés and are made up of ingredients you’re likely to have in your fridge over the festive period. You can use any variety of strong cheese but we love using our award-winning DAYLESFORD BLEDINGTON BLUE. Come along to our Show-Stopping Canape Classes at The Cookery School throughout the […]