An Earth Hour Tablescape & Recipe With Daylesford Organic

About Daylesford Organic

Daylesford Organic was founded over twenty years ago by Carole Bamford, who has devoted her life to championing organic farming, craftsmanship, sustainability and holistic living. Daylesford’s 2,350-acre regenerative, certified organic farm in the Cotswolds is home to animals including beef and dairy cattle, sheep and poultry, as well as an organic market garden which grows seasonal vegetables, fruits, and flowers. Daylesford raise all their animals organically, to the highest standards as laid out by the Soil Association. They choose native breeds and rear them slowly, in harmony with nature. Daylesford built their own abattoir to ensure the highest welfare possible at every step and to reduce food miles.

Daylesford is committed to working with nature and encouraging biodiversity on the farm, from their 17 acres of wetlands to their 30-acre agroforestry project, to support soil health and the resilience of Earth’s ecosystems as well as food production.

Personally, I’ve been shopping at Daylesford since moving to the UK over seven years ago. When I lived in London, I would go to one of Daylesford’s farmshops in Marylebone, but now that I live out of the city, I love that I can order my favourites online. They make wonderful edible goodies and have the most beautiful items for the home, from candles to table linens to throws.

How to Create my Earth Hour Meal

The Table – 

As Earth Hour occurs just after the Spring equinox, I wanted to bring spring colors to the table, so I went with Daylesford’s beautiful organic cotton tiller tablecloth and napkins in peony. For plates, I chose the peony dinner plate and for glasses the white tipped wine glasses. It wouldn’t be earth hour without an array of natural and nontoxic candles, and Daylesford has always made some of my favourite candles.

Shop My Table on Daylesford – 

Tiller Peony Tablecloth

Tiller Peony Napkin Set

Slip Peony Dinner Plate

Ledbury White Tipped Wine Glass

Chin Chin Matches

Set of 6 Chapel Dinner Candles

The Food – 

For my Earth Hour Dinner I wanted to use British seasonal ingredients grown at Daylesford, which is why I chose leeks and potatoes as the sides to their organic, grass-fed fillet steak. Daylesford raise all their animals to exceptional standards and their cows are not only grass fed, but they are native breeds too. Daylesford has also built their own abattoir to ensure the highest welfare possible and to reduce food miles. Their animals mature slowly while nourishing the soil they roam on, which in turn helps keep their land rich and thriving.

Appetizer – 

Sourdough with Daylesford’s Delicious Organic Chicken Liver Pate 

Main – 

Organic Truffled Fillet with Mashed Potatoes, Cheesy Leeks, and a Red Wine Gravy

For two people

For the Leeks 

4 leeks

25ml olive oil

Salt

Pepper

40g parmesan

Preheat the oven to 220C / 425F.  Trim any tough green tops from the leeks, then slice lengthwise and wash thoroughly. Place in an ovenproof dish and coat with olive oil, salt and pepper and arrange them cut side down. Roast for 20 minutes, remove from the oven and turn the leeks over, top with parmesan and roast for 5 more minutes until golden brown. 

For the Mashed Potato

500g potato

50ml milk

40g butter

Salt

Pepper

Peel and cut them into equal size pieces and boil potatoes until soft. Drain and leave to steam dry for 5 minutes before mashing with milk and butter. Season to taste.

For the Organic Steak

2x 200g Fillet Steak 

Olive oil

Salt

Truffle Salt 

Bring steak to room temperature, at least an hour before cooking. Season generously with salt and fry in butter hot pan to your liking. For a medium-rare steak, cook for roughly 3-4 minutes on each side. Leave to rest at least 5 minutes before serving whilst you make the gravy. Lightly sprinkle truffle salt onto the meat before serving. 

Red Wine Gravy

1 tbsp plain flour

250ml red wine

400ml beef stock

After cooking your steak, briefly cook the flour with the pan juices before adding the wine and beef stock, reduce on a high heat for a few minutes to burn off the alcohol and thicken the gravy.