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4 Comforting Recipes From Daylesford Farm To Dig Into This December

This festive season, we’ve teamed up with Daylesford Farm, presenting a collection of modern recipe choices that are bound to infuse your gatherings with holiday cheer. Whether you’re hosting pre-Christmas dinner parties or gearing up for Christmas Day celebration, these recipes—from easy starters and desserts warming leek and cheese tart —can be relished either as a delicious ensemble or as standalone dishes in their own right.

Carrot & Ginger soup

This is one of the first dishes we served when Daylesford first opened 20 years ago. The recipe is so popular we also sell pouches of carrot and ginger soup in our farmshops and online. Made in small batches on the farm with organic ingredients, the pouches are ready for customers to take home and gently heat through – easy, convenient and delicious.

SERVES 4-6

Ingredients
800g carrots, roughly diced
250g white onions, roughly diced
50g ginger, finely diced
50g butter
drizzle of olive oil
1.5litres vegetable stock
125ml double cream
salt and pepper to taste

Method
– Heat a thick bottomed saucepan on a moderate heat. Add the olive oil and butter until melted. Tip in the onions, a pinch of salt and pepper and half the ginger and cook until the onions are soft and translucent.
– Stir in the remaining ginger and carrots and cook until the carrots have started to soften.
– Pour over the vegetable stock, turn up the heat and bring to a rolling boil. Reduce the heat to a simmer and cook for five minutes or until the vegetables are soft.
Swirl in the cream, check for seasoning and adjust by adding more salt and pepper if necessary. Remove from the heat and blend in a jug blender until very smooth.

Roasted Red Kuri Squash

With braised red onions, pickled chillies, rocket & yoghurt dressing.
This vibrant seasonal dish packs enough flavour to be served as a standalone dish, or would make a great accompaniment to roast chicken or lamb. The pickled chillies give a peppery heat to the dish, balanced by the yogurt dressing.This recipe is inspired by a dish served in our cafés. Discover more seasonal recipes and cooking skills at our Cookery School.

Ingredients
1.1 kg red kuri or other seasonal squash, cut into 3-inch wedges
10g harissa powder
280g balsamic roast onions (see below)
200g yoghurt dressing (see below)
10g pickled chillies (see below)
80g rocket leaves
50g pomegranate seeds
10g coriander leaves
salt & pepper to taste
extra virgin olive oil

For The Balsamic Roast Red Onions
4-5 red onions
50g olive oil
15g balsamic vinegar
15g pomegranate molasses

For The Yoghurt Dressing
150g yoghurt
50g crème fraiche
5g chilli paste
8g garlic paste
10g lime juice

For The Pickled Chillies
100g cider vinegar
20g caster sugar
120g water
1g pink peppercorns
15g shallots
200g red chillies, sliced thinly

Method

– To make the pickled chillies, get a medium sized saucepan and pour in the cider vinegar, caster sugar, water, pink peppercorns and shallots. Bring to the boil and simmer for 3 minutes. Put the sliced red chillies into a clean jar and pour over the hot vinegar mixture. Screw on the lid and leave for at least 24 hours for best results.

– When you are ready to make the salad, preheat the oven to 180°C.

– To make the balsamic roast onions, cut the red onions into wedges, taking care to leave the root intact so they don’t fall apart. Place them in a shallow baking dish and drizzle over the olive oil, balsamic vinegar and pomegranate molasses. Toss to coat well, cover with foil and place in the oven. Cook for 25 minutes, then remove the foil for an additional 5 minutes until golden brown and soft. Remove from the oven and allow to cool.

– Sprinkle the squash wedges with the harissa powder, a drizzle of oil and some salt & pepper to taste and mix to coat evenly. Place on a roasting tray and roast for about 10 minutes or until the squash is golden and tender with crisp edges. Remove from the oven and allow to cool.

– To make the yoghurt dressing, stir together the yoghurt, crème fraiche, chilli paste, garlic paste and lime juice.

– To assemble the salad, arrange the rocket leaves on the base of your serving platter. Place the squash wedges and red onion on top and drizzle the yoghurt dressing around. Scatter with the pomegranate seeds, pickled chilli slices and coriander leaves and finish with a drizzle of olive oil.

Ginger Millionaire Slice

With a thick, lightly salted date caramel and a textured nutty base of almonds and ginger biscuits, this is the perfect festive treat.

Ingredients

TO MAKE THE BASE
250g ginger biscuits, cruahed
240g skinned almonds, roughly chopped
50g shelled pistachios
50g candied ginger
grated zest of 1 orange
200g unsalted butter, melted

TO MAKE THE CARAMEL
250g pitted Medjool dates
100g smooth almond butter
1 tsp vanilla extract
1 tsp ground ginger
pinch of ground cloves
1/4 tsp sea salt
100g unsalted butter

TO MAKE THE TOPPING
250g dark chocolate

Method
– For the base, pulse the ginger biscuits in a food processor to small chunks. Add the remaining ingredients and lightly pulse until incorporated.
– Grease and line a brownie tin with baking parchment and pour in the mixture. Spread it around the tray and press into the edges until even and smooth, then place in the fridge to set.
– Place all of the ingredients for the caramel in a high-speed blender and blend until you have a thick, smooth paste.
– Remove the tray from the fridge and spread over your layer of caramel, using a palette knife dipped in hot water to smooth the top, returning the tray to the fridge once more.
– Melt the chocolate by placing it in a heatproof bowl set over a pan of simmering water (do not allow the base of the bowl to touch the water). Pour the melted chocolate over the caramel and return the tray to the fridge to set for 1-2 hours.
– Once set, cut into neat slices or chunks to serve or gift.

WINTER TEA INFUSION WITH GINGER, CINNAMON STICKS & CLEMENTINE Seasonal Occasions

This simple winter tea infusion is warming and cleansing, gently easing digestion and providing plenty of comfort over colder winter months.

Ingredients
(For one teapot)
1 cinnamon stick
1 star anise
3 slices of fresh ginger
3 cardamom pods
1 clementine
boiling water (prepare based on number of servings)

Method
– Use a peeler to remove a few strips of skin from the clementine. Place these in a teapot with the remaining ingredients, pour over boiling water and leave to infuse for 3-5 minutes.

– Once it has brewed, pour the infusion into cups and enjoy it after supper, or to warm you from the inside out on a cold afternoon.

– For a little extra sweetness, add a halved dried apricot to the brew or a spoonful of organic honey to each cupful. It goes particularly well with our organic savoury biscuits.

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