Daylesford Organic Ltd - A Love for Food: Recipes and Notes for Cooking and Eating Well

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This book is dedicated to my grandchildren: Tilly, Caspian, Teddy and Scarlet. It is a celebration of good food by our passionate team here at Daylesford, and a compilation of favourite caf and family recipes and styling details, and there are so many people to thank. I hope they all share my pride when they look through the pages.

A huge thank you to Louise Haines of Fourth Estate for her endless care with the detailed production of this book. To Sheila Keating for her patience and for being so gentle. To photographers Sarah Maingot and Martin Morrell for their beautiful photography both are a joy to work with. To Anna Jones and Emily Ezekiel, who prepared the food so sympathetically for photography, and to Joby Barnard for pulling everyones ideas together in the design. To Georgia Mason at Fourth Estate, for keeping everyone focused and on track, Annie Lee for her meticulous editing, and Ben Curtis of Daylesford who brought the whole project together, and to whom I am eternally grateful.

This book would never have been possible without John Hardwick, our trusted chef for many years: thanks for his support and for all the time he has put into the book on top of his Daylesford day job. As John says, the food at Daylesford has evolved over the years, and many chefs who have worked in the kitchens have contributed to the dishes and recipes we enjoy today. In particular we would like to thank the following people for their inspiration and input: head chef Gaven Fuller and Black Barn chef Andy Wheeler; Paul Collins, Karl MacEwan, Kuttiya Nimcean, Chris Webb, Alex Holder, Ivan Reid, Tom Kitchin, and Tom Aikens. A big thank you too, to Robin Gosse, Adam Caisley, Annabelle Briggs and Marianne Lumb for fine-tuning all the recipes so carefully for the home kitchen.

Thanks to Richard Smith for farming our land so well, and to everyone in the butchery and bakery, patisserie and production kitchens; to Jez Taylor and his team, for growing all the wonderful vegetables in the market garden, John Longman and his fellow cheese-makers in the creamery, and Eric Duhamel and his dedicated bread-makers, who know that good cheese and good loaves needs love, care, and above all, time. And to Tim Field, our environmental scientist, who helps guide us in our efforts to be as self-sustaining and ethical in our food production as is possible.

Thanks to Brooke Litchfield always a source of inspiration for me; and the team at the Mothership who are really the heartbeat of Daylesford, especially Mark Bright and Rosie Henderson; and to my PA, Michele, who manages to fit everything in the diary and without whom I couldnt perform.

Special thanks go to all the suppliers and food producers many small and artisan who help to make Daylesford what it is today, and to our many friends for their support and enthusiasm, particularly Rose Prince, Carlo Petrini, Raymond Blanc and Patrick Holden.

To my children Alice, Jo and George for all the help they have given in their own ways: they have always told me when something was good, and I hope they will be proud of this book and all we have achieved at the farm.

And finally a huge thank you to Anthony for his never-ending patience, especially during the making of this book, when every time he went into the kitchen, he would find yet another recipe being tried and tested. Without his support none of this would have been possible.

Carole Bamford

This is really a collection of favourite things that are rarely far from the kitchen menu and make a great brunch, sharing plate, starter, lunch or supper. Some of them feature ingredients from the garden that pop into season briefly and that we want to make the most of before they disappear; many are served on charred and toasted bread, which can be made smaller and daintier for picking up with fingers and nibbling with drinks, or left chunkier, to eat with a knife and fork. There is an art to making the perfect bruschetta-style toast that is crispy on the outside, and soft on the inside for chef John Hardwicks notes on how to do it, see .

There are also a couple of terrines, which pair beautifully with chutney, piccalilli or red tomato chilli jam (see for recipes). Terrines do take a little bit of effort, but they are great things to make ahead when you have friends coming round, as all the work is done in advance. The thing to do is make a big terrine more than you need in one go then it will keep in the fridge for the rest of the week, ready to be spooned out on to crusty bread or toast for a quick lunch or supper.

Garden Vegetables with Hot Cheddar Sauce and Salsa Verde Mayonnaise

This is simply about celebrating the bounty of the summer garden on any given day. It really sums up Daylesford for me, says chef John Hardwick. The vegetables can change as the season goes on, and you might want to add baby beetroots when they are young, tender and sweet. We tend to keep the root vegetables to just carrots and beets, however, so that the overall feeling is light, rather than too earthy. The only thing to consider is that there is no hiding place for the vegetables, so everything you choose has to have real freshness and flavour.

We serve the crudits on a board, with some boiled eggs nestling in amongst them, and a pot each of hot Cheddar sauce and cold salsa verde mayonnaise. Everyone has different ideas on how to achieve the best boiled egg, but our way is to start with the eggs at room temperature, so that they have less chance of cracking. Then lower them into boiling water not cold as this allows you to time them more accurately, from the moment they go in. For a medium-sized soft-boiled egg that you can dip soldiers into, boil for 5 minutes; for a medium egg which is what you want here that has a vibrant, slightly soft yolk boil for 7 minutes. If you want a really hard egg, for example, for egg mayonnaise, boil for 10 minutes. If you are peeling the eggs, as here, then as soon as you take the pan off the hob, put it under the cold tap until the eggs are cool, which will prevent a grey-blue line forming around the yolks. A pinch of salt in the cooking water helps stop the whites of the eggs clinging to the shells, and makes peeling easier.

SERVES 4

4 medium eggs

a pinch of sea salt

1 bunch of asparagus, woody ends removed

2 bunches of baby radishes, trimmed

1 bunch of baby carrots, trimmed, stalks left on

2 handfuls of sugar snap peas

2 baby gem lettuces, halved lengthways

3 stalks of vine cherry tomatoes (about 20 tomatoes)

5 or 6 spring onions, trimmed

4 slices of good bread, preferably sourdough

1 handful of pea shoots

1 quantity of , to serve

quantity of , to serve

Have the eggs at room temperature. Bring a medium pan of water to the boil and add a pinch of sea salt (this will make the eggs easier to peel). Gently lower in the eggs and simmer for exactly 7 minutes. Take off the heat and rinse them immediately in cold water to prevent discolouring, then peel the eggs.