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SPRING LAMB SHOULDER WITH HASSELBACK POTATOES & HERBED JUS

MAIN DISHES / SLOW COOKED / SPRING
3 HRS 10 MINS

Though it may look as though this recipe requires a number of steps, it is actually incredibly easy and provides a fresh approach to the traditional Sunday roast this Easter. Highly rewarding in flavour, it offers a chance to savour the often undervalued flavour of lamb shoulder. Served alongside some of our most cherished springtime ingredients […]

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SLOW COOKED

3 HRS 10 MINS

Spring Lamb Shoulder with Hasselback Potatoes & Herbed Jus

MAIN DISHES / SLOW COOKED / SPRING

Though it may look as though this recipe requires a number of steps, it is actually incredibly easy and provides a fresh approach to the traditional Sunday roast this Easter. Highly rewarding in flavour, it offers a chance to savour the often undervalued flavour of lamb shoulder. Served alongside some of our most cherished springtime ingredients […]

3 HRS 30 MINS

Oxtail Ragu with Crushed Root Vegetables

MAIN DISHES / SLOW COOKED / WINTER

Though not commonly thought of as a superfood, a good stew or ragu is often extremely nutritionally rich. High in protein and beneficial fats, dishes such as this bring great comfort and a feeling of deep satisfaction – both sensations that are thought to help enable us to absorb more nutritional value from our food. Slow on […]

2 HRS

Venison Casserole with Thyme, Garlic & Celeriac Purée

MAIN DISHES / SLOW COOKED / AUTUMN / WINTER

Low in fat and high in protein, venison is perhaps one of the healthiest of all meats. Containing twice as much iron as beef or lamb, it is also full of essential omega 3 fatty acids and both vitamins B6 and B12. Venison is a staple on our menus at Daylesford at this time of […]

24 HRS

Slow-cooked Lamb Shoulder with White Beans and Salsa Verde Mayonnaise

MAIN DISHES / SLOW COOKED / SPRING / EASTER

This is a favourite of head chef Gaven Fuller: “A lovely, rustic, slow-cooked and warming stew that really showcases the lamb. IT does involve a little time, as the meat needs to go in the oven first, so that the fat melts through it and it becomes incredibly tender, then its cooking liquid is used […]

3 HRS 20 MINS

Braised Brisket with Lentils

MAIN DISHES / SLOW COOKED / WINTER

The key to brisket is the thick layer of fat that melts while cooking, so don’t trim it first.

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