A S U M M E R I N N AT U R E

S E V E N R E C I P E S F O R B A R B E C U E S &

A L F R E S C O D AY S

HERITAGE TOMATO SALAD WITH GREEN

TAPENADE DRESSING

THREE MARINADES

FLAVOURED BUTTERS

BARBECUED CÔTE DE BOEUF

ROAST OR BARBECUEDCARROTS WITH

SWEET MISO AND LIME

CHARRED SUMMER VEGETABLES WITH

TARRAGON YOGHURT

COCONUT SUGAR MERINGUES WITH PEACH

CURD AND BERRIES

We believe that when you eat natural, organic food, you can taste the difference - we believe you can feel it too.

At this time of year, our organic pastures and Market Garden produce an astonishing array of delicious abundance. Broad beans, courgettes and over 40 varieties of organic heritage tomatoes are thriving, the raspberry and redcurrant bushes are laden with fruit and the milk from our dairy is rich and nutritious thanks to the lush, verdant organic clover the herd grazes. Simple, light cooking is all that is needed to let the flavours of sun-drenched ingredients shine through. This summer we invite you to bring loved ones together in the great outdoors, to cook effortlessly with quality, natural ingredients and to enjoy every mouthful.

This short e-book of seven recipes is here to help with just that.

TOMATOES ARE THE PRIDE & JOY OF OUR MARKET GARDEN AT THIS TIME OF YEAR AND THIS DISH MAKES FOR THE PERFECT STARTER OR SIDE DISH ON SUMMER DAYS.

When it comes to wellbeing and balance, we always promote choosing ingredients because they are delicious and because they are in season. The Italians have been doing it for centuries and this recipe brings together many of their nutritious summertime Mediterranean heroes - the zip of capers, anchovies, garlic and herbs in the dressing, each the perfect foil for the fruity sweetness of ripe tomatoes and each rich with nutritional value.

Serves 4

GREEN TAPENADE:

70g green olives, pitted10 capers2 anchovy fillets1 clove garlic, roughly chopped15g parsley, roughly chopped2 sprigs thyme, leaves onlyzest of ½ a lemon

5 tsps lemon juice4 tbsp olive oilgenerous twist of pepper

SALAD:

500g tomatoes, assorted varieties1 tbsp olive oil2 tsp lemonpinch salt½ a shallot, finely sliced

Begin by making your green tapenade. Put all of the ingredients into a food processor and blitz until it reaches a coarse paste. Adjust the seasoning to taste before transferring to a jar.

When using heritage tomatoes from our Market Garden, we like to slice them in a variety of ways so as to show off their incredible detail and colour. Longer tomatoes are best when quartered lengthways, while rounder tomatoes look pretty when sliced horizontally across the centre. Play around with the different shapes and place into a bowl. Drizzle with olive oil and add the lemon, salt and shallots. Gently toss everything together.

Transfer the tomatoes to a platter and spoon over about 2 tablespoons of the tapenade. Serve straight away with delicious crusty bread, cold meats and more summertime favourites.

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HERITAGE TOMATO SALAD WITH GREEN

TAPENADE DRESSING

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THREE MARINADES

GINGER AND TAMARI MARINADE:

That classic combination of sweet honey and salty tamari (or soy sauce) is always a great success when it comes to marinades. Smother this thick, dark number over ribs, chicken, beef, tofu and vegetables of every kind before baking in the oven or sizzling over the barbecue.

4 tbsp tamari2 tbsp honeyknob of ginger, finely grated (roughly 5g)1 small or ½ a large clove of garlic finely choppedzest of ½ a lime½ a red chilli, finely chopped1 tsp toasted sesame oil

Combine all of the ingredients together in a bowl and stir together well.

KEFIR & TURMERIC MARINADE:

THIS CREAMY, VIBRANT MARINADE ADDS A SUBTLE HINT OF SPICE AND A STUNNING GOLDEN TONE TO MEAT FOR THE BARBECUE - SPATCHCOCK CHICKEN, PRAWNS OR MEATY WHITE FISH PAIR PARTICULARLY WELL.

Though we have called this a marinade, the combination of gentle spices, tangy milk kefir and aromatic coriander also means it works beautifully as a dressing for the likes of charred aubergine too. Weaving probiotic-rich food into your diet in a number of ways is a great goal when it comes to enhancing your wellbeing - and this is certainly one of our favourite ways to do so.

1 tsp cumin seeds, toasted and ground150ml milk kefir1 knob of turmeric (roughly 5g), finely gratedjuice and zest of ½ a lemon¼ tsp salt2 tbsps onion, finely choppedgenerous twist of pepper1 tbsp fresh coriander, finely chopped

Lightly toast the cumin seeds in a pan over a medium heat until just beginning to smoke. Remove from the heat and allow to cool slightly before crushing with a pestle and mortar. Add the ground cumin to a bowl with the remaining ingredients and combine. Taste and adjust the seasoning, adding a little more lemon should you wish. Allow to infuse for an hour or so before using.

CHIMICHURRI WITH SMOKED PAPRIKA:

The Argentines certainly know a good steak so it is understandable that this traditional sauce or marinade works perfectly with beef of every kind. Use fresh oregano if you can in this recipe – it is an underused herb but delivers such wonderful flavour.

2 cloves garlic, finely chopped1 red chilli, finely chopped2 tbsp fresh oregano, finely chopped3 tbsps parsley, finely chopped2 tbsp red wine vinegar5 tbsps olive oil ¼ tsp smoked paprika

Prepare the garlic, chilli and herbs and add to a bowl with the remaining ingredients. Stir everything together thoroughly before using as a marinade or serving with succulent organic meat straight from the barbecue.

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FLAVOURED BUTTERS

A STASH OF FLAVOURED BUTTERS IN THE FRIDGE IS A SURE-FIRE WAY TO TRANSFORM YOUR SUMMER BARBECUES AND LUNCHES INTO A TRULY SPECIAL AFFAIR.

Cut neatly and serve on a dish for bread, smother over barbecued sweetcorn with lashings of pepper, stir through fresh greens or drop on top of a succulent steak just before serving. These two recipes are perhaps our favourites and are always a hit when made with our rich butter from our organic Creamery on our Cotswolds farm.

ROSEMARY & GARLIC BUTTER:

½ tsp sea salt3 sprigs rosemary, stalks removed1 small or ½ a large clove of garlic75g organic unsalted butter, softened

Put the sea salt, rosemary and garlic into a pestle and mortar and grind until you get a coarse paste – this will require some elbow grease but grinding by hand will ensure maximum flavour.

Soften the butter and stir through the rosemary paste until evenly combined. Spoon neatly into a small bowl or roll into a long round with clingfilm. Store in the fridge until ready to serve.

CHARRED CHILLI & LIME BUTTER:

2 large red chillies (medium strength)drizzle of olive oil½ tsp salt¼ tsp chilli flakeszest of 1 limesqueeze of lime75g organic unsalted butter, softened

Rub the chillies in a little olive oil and char on a hot pan or a barbecue until nicely blackened. Transfer to a pestle and mortar and crush with the salt, chilli flakes, lime zest and juice until you get a lovely bright paste. Stir through the softened butter adding a few more chilli flakes to increase the heat should you wish. Spoon neatly into a small bowl or roll into a long round with clingfilm. Store in the fridge until ready to serve.

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WE ARE IMMENSELY PROUD OF THE ORGANIC BEEF THAT WE REAR ON OUR FARMS IN STAFFORDSHIRE AND THE COTSWOLDS.

High welfare standards and a dedication to rearing our animals slowly at pasture are central to our ethos. We firmly believe that our organic approach produces beef that is exceptional to eat, and ours is dry-aged for a minimum of 28 days for optimal flavor. It is when dishes such a this are presented at the table that our farmers can truly take great pride in what they do. Here we share some tips and tricks for cooking our favorite cut of beef on the barbecue.

Serves 4

BEEF:

700g organic côte de boeufgenerous twist of sea salt and black pepper drizzle of grapeseed oil or beef dripping, melted

The trick for getting this dish right lies in preparing ahead and getting your barbecue nice and hot. Take your steak out of the fridge a good hour before you

are going to cook it in order to bring it up to room temperature. Season each side well and smother evenly with a thin coating of grapeseed oil or beef dripping. Add any dry rubs or crushed spices at this stage too should you wish.

Make sure your barbecue is piping hot before placing your steak onto the grills. The aim is to achieve a lovely dark crust on the outside while ensuring that the meat is deliciously moist inside. However, if the barbecue is too hot, the meat will burn. If this is the case, move the steak to an outer part of the grill and turn regularly to avoid any burning.

Once the steak is seared on all sides, move it to a cooler area of the barbecue and close the lid. Cook for 3-4 minutes on one side and then flip and repeat.

When the beef feels soft but a little springy (similar to the fleshy part of your thumb) remove it from the heat and set aside to rest for a good 10-15 minutes.

Once rested, slice parallel to the bone and serve with delicious salads, grilled vegetables and our chimichurri sauce.

To further master the art of both butchery and cooking with meat, why not join us for a course at our COOKERY SCHOOL

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BARBECUED CÔTE DE BOEUF

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This summer we are proud to launch our new ONLINE BUTCHERY service. Browse our website for the finest beef, lamb and pork from our organic pastures - our butchers will cut them to order and deliver straight to your door.

ORGANIC FRENCH TRIM BEEF RIB£93.49 - £155.99

X5 LAMB CUTLETS£9.99

ORGANIC ROLLED PORK BELLY JOINT £19.49 – £38.49

DAYLESFORD WHOLE ORGANIC CHICKEN£14.99

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SWEET MISO IS ONE OF OUR FAVOURITE INGREDIENTS FOR SUMMER WITH ITS THICK TEXTURE AND BRIGHT, FRESH FLAVOUR LENDING ITSELF PERFECTLY TO ALL MANNER OF DISHES.

We recommend doubling the dressing recipe below and saving half to serve over a crunchy Asian-inspired salad later in the week. If you are buying carrots with their tops on, try tossing the tops in a little olive oil and salt before baking until crisp in the oven. Chop roughly and scatter over your finished dish.

Serves 4

CARROTS:

5 medium carrots, halved lengthways1 tsp olive oilgenerous twist of salt and pepper

DRESSING:

3 heaped tablespoons of sweet misozest of ½ a limejuice of 1 limedrizzle of honey 1 tbsp toasted sesame oil

TAMARI SEEDS:

2 tbsp pumpkin seeds1 tbsp tamaridrizzle of honey

Pre-heat the oven to 180°C or heat the barbecue until nice and hot.

In a large bowl, toss the carrot halves in the olive oil until lightly coated. Season and place into the oven or onto the barbecue for 15-20 minutes or until just soft.

Meanwhile, place all of the Ingredients for the dressing in a bowl and mix together thoroughly. Set aside.

Line a small baking tray with greaseproof paper. Toss the pumpkin seeds in the tamari and honey and scatter onto the baking tray. Bake in the oven for 8-10 minutes until the pumpkin seeds are thick and sticky and about to pop. If using a barbecue, toast directly over the flames in a pan or make a parcel of aluminium foil to place on the grill.

Arrange the carrots on a large plate. Drizzle over the dressing and scatter the seeds over the top. Serve warm.

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ROAST OR BARBEUCUEDCARROTS WITH

SWEET MISO AND LIME

CHARRED SUMMER VEGETABLES WITH

TARRAGON YOGHURT THIS IS A THOROUGHLY REWARDING DISH FOR SUMMER DAYS AS IT IS BOTH EFFORTLESSLY EASY TO MAKE AND STUNNINGLY BEAUTIFUL WHEN PILED HIGH ONTO A SIMPLE WHITE PLATTER.

Prepare either on the barbecue or a hot griddle pan on the hob – you’ll notice that the pink hues in the radishes will intensify when they hit the heat.

TARRAGON YOGHURT:

150g plain organic natural yoghurtzest of ½ a lemon2 tsps lemon juicepinch of salt10g tarragon leaves, finely chopped

VEGETABLES:

6 radishes 2 courgettes5 spring onions

5 spears of asparagus or tenderstem broccoli1 bulb of fennela little olive oilsea salt

TO TOP:

chives or other soft herbs, finely chopped50g feta or Greek-style cheese, crumbledscattering of toasted seeds

Begin by preparing your tarragon yoghurt – the longer you leave the flavours to develop, the better it will taste. Simply combine all of the ingredients together in a bowl and set aside.

Lightly toss the vegetables in a little olive oil and a pinch of sea salt. Add to a very hot griddle pan or barbecue grill and sear until just cooked through and nicely charred.

Transfer the vegetables to a platter and allow to cool slightly before drizzling over the tarragon yoghurt. Top with soft herbs such as chives or a little more fresh tarragon, the crumbled cheese and toasted seeds.

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THIS COMBINATION OF DELICATELY CRISP, PILLOWY MERINGUES, LIGHTLY WHIPPED CREAM AND FRAGRANT PEACHES IS WHAT SUMMER IS ALL ABOUT

Make the meringues and peach curd in advance for a lunch or dinner party you can enjoy and if you are limited on time, simply swap the peach curd for a jarful of our delicious ORGANIC LEMON CURD.

Serves 8

MERINGUES:

50g coconut sugar150g caster sugar4 egg whites

PEACH CURD:

4 large peaches50ml water4 egg yolks150g caster sugar100g butter, cubedjuice of ½ a lemon

TOPPING:

double cream, lightly whippedpeaches, berries or fresh, seasonal fruit of your choice

Pre-heat the oven to 150°C and line 2 large baking trays with greaseproof paper. Blitz the coconut sugar in a high speed blender until almost dust-like. Add to the caster sugar and stir to combine.

Beat the egg whites to stiff peaks before gradually beating in the sugars, one tablespoon at a time, until the mixture is thick and glossy. Spoon the meringue onto the lined baking trays into 8 generous rounds about 10cm in diameter.

Turn the oven down to 140°C and bake the meringues for one hour. Turn the oven off and leave the meringues in for at least another hour until the oven has cooled completely.

Meanwhile, make your peach curd. Peel and stone the peaches and chop roughly. Add to a pan with the water and simmer gently until soft. Transfer to a high-speed blender and blitz until you get a smooth purée.

In a pan, whisk together the egg yolks and sugar. Place over a low heat and gently whisk in the butter. Add the peach purée and stir until the mixture has thickened to a lovely rich curd. Remove from the heat and allow to cool slightly before adding the lemon juice.

Lightly whip some double cream and dollop into the centre of the meringues. Swirl through a teaspoonful of the peach curd and top with berries, peaches or fruit of your choice. Decorate with a little freshly chopped mint before serving.

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COCONUT SUGAR MERINGUES WITH PEACH CURD & BERRIES

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L E D B U R Y W I N E G L A S S£9.75

S K Y L I N E N T I L L E R N A P K I N S ( P A I R )£25.00

S T O N E L I N E N T I L L E R T A B L E C L O T H ( 1 6 0 C M X 2 8 0 C M ) : £115.00

S K Y B A N D S E R V E W A R E ( V A R I O U S S I Z E S ) From £15.00

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Update your summer dining with some of our favourite homeware pieces for the season. Each of our pieces are made with natural fabrics and materials and are designed to last.

Available in our farmshops, daylesford.com or call Personal Shopping: 0800 083 1233

Printed on 100% recycled FSC certified paper using sustainable vegetable-based inks and waterless printing technology.

Shop online at DAYLESFORD.COM

208-212 WESTBOURNE GROVELONDON W11 2RH020 7313 8050

DAYLESFORD NEAR KINGHAMGLOUCESTERSHIRE GL56 0YG01608 731 700

44B PIMLICO ROADLONDON SW1W 8LP020 7881 8060

@daylesfordfarm /daylesfordfarm thefarm@daylesford.com

6-8 BLANDFORD STREETMARYLEBONE, LONDON W1U 4AU 0203 696 6500

Our talented and experienced team of expert florists host several interactive floristry workshops each week, suitable for beginners and the more experienced – from foraged displays, table settings, plant-ups, hand-tied bouquets, vase arrangements, wreath making, wedding flowers and more. We can even create bespoke workshops upon request for special occasions.

As the long summer days continue our courses include a trip to our Daylesford Cutting Garden. Just a stroll away from our floristry workshop, here we grow an array of British flowers, branches and greenery for our gests to forage and work with.

A truly unique day out, book in via our website HERE or for more information please call the Daylesford Garden Shop on 01608 731 712

FLORISTRY COURSES