Article Type: Blog

This month, we’ve teamed up with Penguin Books to review the seriously talented Sophie Wyburd’s debut cookbook, ‘Tucking In‘.

Sophie Wyburd is a cook, recipe writer and presenter from South London. With an incredible varied career life in food, Sophie has been a restaurant chef, food stylist and also headed up the food team at the iconic Mob. She now brings simple, comforting home cooking to the masses via social media and her newsletter, Feeder. You can also see her whipping up delicious dishes at supper clubs across London, as well as co-hosting I’ll Have What She’s Having and A Bit of a Mouthful podcasts – she’s certainly keeping busy!

With her main passion being simple, hearty recipes, what better what to celebrate this than publishing a cookbook FULL of comforting dishes.

Tucking In is all about good food not having to be complicated. It could be a bowl of something warming on a Tuesday night, or a weekend feast for friend. All that matters is that it’s comforting, filling, and flavour-packed.

Sophie has created these recipes to make cooking non-stressful. From everyday dishes including Harissa Braised Cod and Chipotle Vodka Gnocchi Bake, to more ‘fancier’ plates when you’re feeling a little more adventurous in the kitchen, such as Curried Chicken Legs with Cheesy Polenta.

In conversation with Sophie Wyburd…

• Sophie! HUGE congratulations on the launch of ‘Tucking In’ !  Can you tell us what inspired you to write this cookbook?

Thank you! I love having my friends and family round to eat, and so I’ve always wanted to write a book that gives people generous, comforting, simple recipes so that they can do the same. It isn’t overly complicated food that is going to stress you out – it is easy, hearty stuff that hopefully everyone will love.

• Your career in food has been incredibly varied, from working as a restaurant chef to food styling and leading Mob’s food team. How have these experiences influenced the recipes in your cookbook?

All the different places I’ve worked have informed the ways that I cook, and how I develop recipes. It’s about using classic techniques to make food as accessible as possible, whilst also being delicious. Accessibility is key to creating recipes that lots of people will actually use, and this is a skill I definitely practised whilst working at Mob.

• ‘Tucking In’ hosts a bundle a simple, hearty, comforting meals. Come on, you MUST have a favourite recipe?!

It’s like choosing a favourite child! But gun to my head, I think I’d go with the spicy lemongrass sausage smashburgers. Think lots of fish sauce, chilli and lemongrass in sausage patties, with american cheese and carrot pickle. 

• Good food doesn’t have to be complicated – what are some key tips or techniques you can share for home cooks to make delicious yet simple meals?

Cooking an onion properly is the main technique that I think takes an average meal to a good one. Onions take about 15-20 minutes to cook properly normally – get them on a low heat with lots of fat (olive oil or butter), and occasionally splash water into the pan if it looks like it is sticking. The foundation of flavour an onion lays is very important!

• Your strong social media presence and newsletter have been great platforms for sharing your recipes.  How do you see the role of digital platforms in shaping modern home cooking?

Social media has absolutely changed the way that we consume food media, and has democratised the landscape of who gets to write recipes. It means we have so many more recipes and inspiration at our fingertips at any one time, which is obviously great for home cooks to consume.

• Are there any current food trends / techniques that you’re LOVING at the moment?

I really like how many restaurants give the option for a big sharing portion these days – dishes to share between 2/3/4 people. It’s really nice to eat the same things as whoever you go out to eat with, and really feel like you are sharing the experience.

• What does a normal day in the life look like for you, Sophie?

A normal day normally looks like checking my emails, then heading to the shops to pick up ingredients for recipe testing and filming. I might film a recipe, then eat it for my lunch, and crack on with some recipe writing and planning in the afternoon. I’ll often test another recipe to have for my dinner, then get cosy on the sofa and watch some reality TV. 

• Name three things in the kitchen you simply can’t live without!

My little Victorinox tomato knife and an OXO speed peeler are such used items in my kitchen, and they also happen to be very affordable! I also couldn’t be without my big shallow Le Creuset casserole dish. I must use it about 5 times a week.

Spiced Blackened Salmon Taco with Orange Salsa

There is a reason why fajita night had every family in a chokehold in the 2000s, and it is because it is a really fun way to eat. Popping lots of things in the middle of a table and getting people to help themselves is relaxed, a little chaotic, and ultimately communal – the way I like all my meals to be. These tacos look much fancier than they are, but in reality this meal involves very little cooking; all you need to do is make a zingy salsa, and grill chunky sides of salmon in spices until the flesh is charred. It would make a brilliant dinner on a weekend, but is also easy to bang together on a Wednesday night after work.

Serves: 8 people

Allergie: Gluten Free and Dairy Free

Cook Time: 45 minutes

Ingredients:

• 2 tbsp sweet smoked paprika
• 2 tsp ground cumin
• 1½ tsp cayenne pepper
• 1 tsp dried oregano
• 2 tsp soft light brown sugar
• 2 × 600g sides of salmon
• 24 corn tortillas
• For the salsa:
• 1 red onion
• 2 red chillies
• small bunch of coriander
• 6 oranges
• Maldon Sea Salt
• olive oil

Method:

1. Spoon the paprika, cumin, cayenne pepper, dried oregano and
   soft brown sugar into a bowl, along with 2 teaspoons of Maldon Salt and
   4 tablespoons of olive oil. Mix until you have a paste.
2. Place your sides of salmon in a large baking tray, skin-sides down,
   and rub the spice paste all over the flesh.
3. Preheat your grill to high.
4. To make the salsa, peel and finely dice the red onion, and finely
   chop the red chillies. Mix together in a bowl. Roughly chop the
   coriander, and set it aside. Slice the top and bottom ends off the
   oranges so that you can stand them up flat, then work your knife
   around them to peel off the skin. Cut the flesh into 2cm rounds,
   then dice them into 1cm chunks.
5. Add the diced oranges to the bowl with the onion and chilli, along
   with any juices, then give it all a good mix to combine.
6. Place your salmon under the hot grill and cook for 7–8 minutes –
   the top will char and get a beautiful crust, while the flesh will stay
   tender and soft.
7. While your salmon cooks, heat your tortillas. Turn a small burner
   on your hob to high and place your tortillas one at a time on the
   grate above the flame. Cook for a few seconds on each side, turning
   them over with metal tongs. Keep them warm by wrapping them in
   a clean tea towel while you cook the rest. Alternatively, cook them
   for about 20 seconds on each side in a hot, dry frying pan.
8. Stir the coriander into the salsa. Pop your tortillas onto plates,
   and bring the salmon and salsa to the table, then let everyone serve
   themselves by flaking off the salmon, and adding it to their tortillas
   with a spoonful of salsa.

Buy ‘Tucking In’ and Recreate a Recipe Today!

You can find where to purchase Sophie’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Sophie’s recipes!

This month we’ve teamed up with Hardie Grant Books to explore Tim Anderson’s latest cookbook, ‘Microwave Meals’.

As a celebrated chef, writer, restaurateur, and MasterChef Winner, Anderson’s expertise shines through his eighth cookbook, Microwave Meals, offering a delightful blend of convenience and culinary excellence.

So long slow cookers and air fryers! This cookbook revolutionizes the way we view microwave cooking. With the microwave celebrating over five decades of existence, Tim ingeniously elevates it’s potential with over 60 delectable recipes designed to save time, effort and energy. From tantalising Pork with Miso and Stem Ginger Syrup to the comforting Spaghetti Carbonara, each dish is crafted to perfection using only the microwave, eliminating the need for additional cooking equipment. You can also indulge in the delights like Crab and Artichoke Gratin, or whip up an Emergency Mixing Bowl Cookie Cake for a quick sweet fix!

Beyond recipes, Anderson imparts essential microwave skills, including cooking rice, steaming vegetables and crafting stocks from scratch, making this cookbook an indispensable kitchen companion.

In conversation with Tim Anderson…

Tim, what a fun and creative cookbook you’ve made! Tell us, what inspired you to create a cookbook that focuses on microwaves meals?

I started cooking with my microwave as a result of my research for Japaneasy Bowls and Bento, which is all about how to make Japanese meals every day, for every meal of the day. I started following a lot of Japanese home cooking accounts on Instagram and was reminded of how important microwaves are in Japanese kitchens, which tend to be more compact and rarely have ovens. The many helpful ways that microwaves are used in Japan inspired me to cook with my own microwave more, which ultimately led to me pitching this book!

With over 60 recipes in your cookbook, are there any standout favourites that you think everyone should try?!

The crème pat method is so good and so easy I now never make it any other way. Cooking pasta in the microwave is also a game changer, especially in one-pot meals like the sausage and peppers with penne. But for me the most useful thing to cook in the microwave are simple vegetable side dishes, and my favourites among those are the buttery butter beans and the devilled mushrooms with Marmite and Boursin.

Could you share some tips for maximizing flavour and texture when cooking in the microwave, especially for those new to this method of cooking?

The microwave is generally very good at retaining flavour because it doesn’t break down aroma compounds as much as other heat sources, so then it’s just a matter of seasoning properly. This can be as simple as a pinch of salt, but why stop there? We have a whole arsenal of global flavours at our disposal now, available at any supermarket. This can be anything from ras el hanout to miso to oyster sauce to anchovies. The same stuff you’d use for any type of cooking, really. The microwave is also good at preserving texture, especially in vegetables because they can be cooked so precisely. If you want some extra crunch in your food you can always top it with things like crispy onions, nuts, seeds, or actual crisps.

What does a normal day in the life look like for you, Tim?

Mostly wrangling my children with some writing and cooking in between, interspersed with frequent and prolonged daydreaming about being somewhere that isn’t Lewisham. Usually Tokyo, Hokkaido, Los Angeles, or Malta.

Your ultimate comfort food dish?

Ramen. Kumamoto-style tonkotsu ramen in particular.

Name three things in the kitchen you can’t live without!

A sharp knife, MSG, and a jug of unsweetened iced tea in the fridge.

Do you have a current favourite cookbook that you’re reading?

Yes! Modern Pressure Cooking by Catherine Phipps. This book is incredible, and it’s convinced me that the pressure cooker is likely the only piece of kitchen equipment that can rival the microwave for versatility and efficiency. Thanks to Catherine I now use my pressure cooker almost as often as my microwave. They are perfect partners.

Loaded Twice-Baked Potatoes

Tim associates this dish with American sports bars and family restaurant chains. But with the help of his microwave, he can now enjoy this delicious and versatile side without having to leave his home!

Serves: 2 – 4 people

Ingredients:

• 4 slices of streaky bacon
• 2 baking potatoes, of average size
• Olive oil, as needed
• Maldon Sea Salt, as needed
• 2 shakes of garlic granules
• black pepper, to taste
• 1/4 teaspoons dried dill
• 50g sour cream
• 1 teaspoon wholegrain or Dijon mustard
• 1 dash of Worcestershire sauce and Tabasco sauce (both optional)
• a handful of chives, finely chopped
• a few pinches of paprika, plus extra for garnish

Method:

1. Lay the bacon out flat on a plate and cook, uncovered, on power level 6 for 4 minutes in the microwave. Make sure you turn the bacon and move it around the plate halfway through. Drape a piece of paper towel loosely over the top of the bacon, and continue to cook in 1-minute intervals until the bacon is crisped and browned to your liking – about 6 minutes in total.
2. Leave to cool, then coarsely chop.
3. Rub the potatoes all over with olive oil and Maldon Sea Salt, and prick them several times with a fork. Place them on the same plate you used to cook the bacon, then cook for 10-12 minutes, turning them halfway through, until soft throughout. Leave to cook completely.
4. Cut the cooled potatoes in half and scoop them out into a bowl, so you have four little potato skin ‘boats’ and a bowlful of soft, cooked potato. Mash the potato with all the remaining ingredients, but save a few pinches of chives to garnish. Taste and adjust seasoning as you like with Maldon Sea Salt. Spoon the mashed potato mixture back into the skins, then put them on a plate and cook, uncovered, for 7 minutes. To serve, garnish with the chopped bacon, chives and a pinch or two of paprika.

Buy ‘Microwave Meals’ and Recreate a Recipe Today!

You can find where to purchase Tim’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Tim’s recipes!

We welcome you to a cosy Q&A session with fellow Bold Bean icon and renowned recipe creator, Hannah Wilding, also known as @hans.hungry!

Get ready to dive into the world of culinary creativity with Hannah as she shares her insights, tips and mouth-watering recipes that will inspire your kitchen adventures.

Hey Hannah! We’re big fans of your (seriously) delicious recipes that you whip up across socials. Tell us, how did @hans.hungry come about?

It all started with a bowl of porridge. Yup! 

It’s a bit of a rollercoaster story – but I’ll try and keep it short and sweet. 

I actually grew up in the musical theatre industry, with big ambitions of being on the West End. But the year I graduated from drama school was the year of the dreaded covid. I was getting no auditions, theatres were put into blackout and I was truly lost.

So, I turned to my other passion – FOOD! I pretty much took over the kitchen in lockdown, experimenting with different flavours, ingredients, ended up taking pictures of everything (as us foodies do) and decided to document it all on an Instagram page, and so @hans.hungry was born. I kept it pretty consistent, posting a bunch of different recipes and overtime grew a following of fellow foodies – which still to this day makes me do a double take! 

Oh yes, the porridge – I became a bit of a porridge-fanatic over lockdown. We’re talking seriously “pimped up” bowls of hearty, creamy oats, loaded with the works – different nut butters, seeds, fruit, fancy flavours (lets face it, we had all the time in the world) and so a bowl of porridge was my first ever post, presented oh so elegantly on my..radiator. You’ll still find the odd porridge bowl on my feed but I’d say my cooking style is very veg-centric, feel good and homely. 

Can you share a memorable cooking experience that influenced your culinary journey?

I guess it was during lockdown, really! I’ve always been into the “eating” part of food but the “cooking” part only came towards the end of university. And so lockdown gave me that creative freedom and time to experiment in the kitchen. I’ve been incredibly lucky to have met such amazing food writers, stylists and brands within the industry who have shared such great knowledge with me and have been a huge influence to my culinary journey – and so weirdly, I’m very grateful for that time. 

Are there any culinary trends or techniques that you’re excited about?!

This isn’t a trend as such, but there’s a small but mighty handful of cookbooks that have just been/are soon to be released – Kitty Coles’ ‘Make more with Less’, Ed Smith’s ‘Good Eggs’ and Sophie Wyburd’s ‘Tucking In’ – these 3 INCREDIBLE food writers have been huge inspirations in my own writing and food creativity and so I can’t wait to get my hands on these books.

Your ultimate comfort food dish?

It has to be something beany. Usually a Queen Butter Bean stew using my trusty Bold Beans simmered in a rich tomato sauce, any veggies I’ve got going in the fridge, probably some olives, a good showering of parmesan and a generous glug of olive oil. 

What advice would you give to aspiring food creators who are just starting out?

Do it because YOU love it. Don’t go posting content that you “think” people will want to see, post content that YOU love, as that genuine passion will shine through and will generate a following of lovely, like minded people. Our uniqueness is what makes us brilliant, so although it’s natural to compare ourselves with others, trust the process and be yourself!

Name three things in the kitchen you can’t live without!

A trusty non-stick pan, a good quality olive oil + silicone spatula! 

What’s one dish you ALWAYS use Maldon Sea Salt for?

My go-to dish for when I’m in a rush or need a quick lunch is always eggs (in some form) on toast, and I’m always sprinkling a pinch of Maldon Sea Salt on top for that extra hit of flavour – it’s such a winner when you want to jazz up the flavour a little, say with chilli, garlic or a hint of smokiness. 

Looking for some recipe inspo?

Check out Hannah’s socials where she shares delicious recipes weekly that will certainly inspire you to get creative in the kitchen! We’ve shared one of our current favourite; creamy whipped Garlic Salt Ricotta with Spring Peas on Toast. The ricotta is infused with Maldon Garlic Sea Salt for a flavour burst of wild and roasted garlic!

Ingredients: (serves 2)

• 90g peas, fresh if you can get them, frozen will work just as well
• 100g ricotta cheese
• 1 lemon
• A good pinch of Maldon Garlic Sea Salt
• Sourdough or bread of choice
• Extra virgin olive oil, to serve

Method:

1. Blanch the peas in a pan of boiling salted water for just a couple minutes until tender.
2. To a mixing bowl, add the ricotta, zest of the whole lemon and a good pinch of Maldon Garlic Sea Salt and whip to a soft and pillow consistency.
3. Toast your bread. Slather the whipped ricotta onto the toast and tumble over the peas. Finish with a good drizzle of extra virgin olive oil and cracked black pepper.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Hannah’s recipes!

We are delighted to team up with Penguin Books this month to review the talented Anisa Karolia and her debut cookbook: ‘The Ramadan Family Cookbook’.

Anisa is one of the UK’s most popular Muslim food bloggers, with an online community of over 240,000 followers! Since 2015, her mission is to share all her favourite authentic, quick and accessible recipes, including favourites from her childhood.

Food is very important during Ramadan, both abstaining from it and coming together over it for Iftar. It’s this importance that Anisa wanted to dedicate her first cookbook to the holy month.

This is when ‘The Ramadan Family Cookbook’ was born! The book itself is an ultimate guide to cooking during the annual month of fasting observed throughout the Muslim world. With a collection of 80 delicious recipes to choose from, this cookbook will have you and your family covered for Ramadan. With dishes that everyone will enjoy, Anisa has included chapters of hearty family meals, sweets and drinks that are delicious, fillings, and quick and easy to prepare cooking recipes.

Enjoy immersing yourself on one-pot wonders, healthier alternatives, crowd-pleasing bites, baking and drink recipes. ‘The Ramadan Family Cookbook’ is a highly valuable resource for cooking and spending times with your loved ones during Ramadan.

In conversation with Anisa Karolia…

Anisa, we’re big fans of your cookbook! Tell us, what was the inspiration behind writing the book?

I always wanted to write a cookbook, but didn’t know where to start. I knew wanted to share my favourite childhood recipes that I loved and grew up with, so when Ebury reached out, I was like yes of course I’m in! 

My grandmother taught me a lot about cooking, she being my primary inspiration but I also found that not many people wanted to share their recipes, so I made it my mission to get people into cooking homemade food for themselves and their families.

Would you say food brings families together?

Yes, food plays a central role in bringing and connecting families together, creating memories and sharing experiences.

Sitting around the table, sharing meals having conversations and bonding is one of the best feelings in the world, appreciating how blessed we are. Food really does unite people. 

Do you have any top tips/pieces of advice for people preparing for Ramadan?

You want to make the most of this blessed month by spending time getting closer to our creator, removing bad habits and creating new ones.

Spending time in charity work, helping those less fortunate and self-reflection are important so I like to batch cook and prepare my savouries like samosas, spring rolls, pastries at least three weeks before Ramadan. I then store them in my freezer, giving me more time to focus on other important aspects during the holy month.

There are 80 delicious recipes to choose from! Come on, you must have a favourite!?

It’s so hard to choose just one, I have a few recipes that I love! In the One Pot section of my book, the Chicken Tikka Rice is so easy and quick to prepare, throw everything in and let in cook. It’s mouth-watering! 

What does a normal day in the life look like for you Anisa?

We have a very busy family life with three children and I also work in a Special Needs School so that keeps me super busy but I love it and it’s so rewarding.

I also love working as a content creator, sharing recipes online and interacting with my followers, giving recipe advice. Of course my husband Adam who works in IT helps me where he can too.

Name three things in the kitchen you can’t live without!

My air fryer:  I use it almost every day, it’s the best kitchen gadget I own. We use it for our savouries during Ramadan for a healthier iftar and it’s so good as only used a drop of oil. Our kids love the air fried chips too as they don’t find them any different to normal fried chips.

My portable induction hob: it’s so versatile, flexible and lightweight. I love cooking with it in the garden as well. 

My Kitchen knife: the only one that I use for my vegetables. I would be lost without it.

Do you have a favourite cookbook that you’re currently reading?

Of course I would say my first one, The Ramadan Cookbook!

But I also love baking, it’s a hobby of mine. I’ve been recently picking through Fast Cakes by Mary Berry picking out the recipes I want to try.

Desi Omelette Recipe

Desi omelette is a traditional Indian version of the classic omelette. Its beauty lies in its versatility – you can get creative and adjust it to your taste preference, adding
different spices, herbs and vegetables. It’s very popular at breakfast time, but is so
quick and easy to make that you can have it any time of the day. Serve with Masala Beans and chapati.

Serves: 4-5people

Prep: 5 minutes

Cook: 5-6 minutes

Ingredients:

• 6 eggs
• 1 teaspoon chilli powder
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 red onion, finely diced
• 1/2 red pepper, cut into small cubes
• 2 garlic cloves, crushed
• 2 spring onions, finely chopped
• 5g fresh coriander, finely chopped
• 1 green chilli, finely chopped (optional for an extra kick!)
• 2 tablespoons oil
• Maldon Sea Salt, to taste

Method:

1. Crack the eggs into a bowl and add the chilli powder, ground turmeric, ground cumin, black pepper, onion, red pepper, garlic, spring onions, coriander, fresh chilli, if using, and salt to taste. Whisk it all up with a fork.
2. Heat the oil in a medium frying pan on a medium heat. Pour the egg mixture into the heated pan and swirl the pan to spread the eggs evenly. You can cook the egg mixture in batches if needed. Cover the pan with a lid and cook for3–4 minutes until the bottom side is set and browned lightly.
3. Using a flat spatula, flip the omelette and cook the other side uncovered for 1–2 minutes.

Top Tip!

To make your omelette cheesy, sprinkle grated cheese over the top once flipped, then cover, and it will melt nicely.

Buy ‘The Family Ramadan Cookbook’ and Create a Recipe!

You can find where to purchase Anisa’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Anisa’s recipes!

We welcome the new year with a brand-new collaboration with Penguin Books and the incredibly talented Jon Kung!

Jon Kung grew up as a ‘third-culture’ child, born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit. After pivoting his career from a law school graduate, Jon learned to embrace his diasporic identity through cooking and eventually became a self-taught cook.

Jon begun working at supper clubs and pop-ups around the city of Detroit, assisting chefs before setting up his very own pop-up. When the pandemic struck, he turned to social media – not just as a means of creative expression, but as a way to teach and inspire!

Through his videos, Jon was able to share his third-culture identity through cooking. Delicious creations including pasta dishes seasoned with authentic Chinese condiments (Curry Mac and Cheese) to beloved Italian classics with an Asian twist (Dan Dan Lasagne).

The popularity of Jon’s tasty combinations led to the release of his debut cookbook: ‘Kung Food: Chinese American Recipes from a Third-Culture Kitchen’.

The cookbook explores the exciting and unexpected collection of 100 recipes that re-examine Chinese food.

The boundaries of flavours are broken down by:

• Snacky Snacks, Bites, and Cravings (Sesame Prawn Toast, Vegan Fried Oyster Mushroom Sandwich)
• Noodles & Dumplings (Ginger Spring Onion Noodles, Buffalo Chicken Rangoons)
• Rice & Congee (‘Clay Pot’ Rice Tahdig, Mushroom and Tempeh Fried Rice)
• Stir-Fries (Szechuan Paneer with Mexican Chillies, Motor City Orange Chicken)
• Kung Foo Means ‘with Effort’ (Hong Kong Chicken and Waffles)

Through beautiful, playful and high-energy photos and Jon’s wit and humility, he brings forward recipes that blended cultural traditions, ingredients and flavours with his ultimate goal of redefining what Chinese food can be!

In Conversation with Jon Kung

We were lucky enough to step into Jon’s kitchen and grab a few minutes to understand the talented chef a little bit more. From getting a sneak peek into what his day-to-day looks like, to his personal favourite recipe from the cookbook!

Jon, huge congratulations on the launch of your cookbook ‘Kung Food’! Tell us, what is it about your creative combinations and complexity in dishes that you want readers to learn from?

I’d like people to see how fun and familiar dishes from other cultures can be. Being able to fuse together two different cuisines requires some kind of common ground or a love of a taste, a sensation, an aroma can is the bases for the combination. It’s about finding the things we love in common that makes these dishes work and it celebrates one of the greatest benefits of a live open to diversity. 

In the book, we see a collection of seriously delicious recipes. Come on, you must have a favourite!

I’m so partial to the sauce and condiments in the book because – while the dishes are truly great – condiments are things that will last you up to a month in the fridge and they are things that can make a meal. Throw some noodles on ginger scallion oil or chili crisp and its delicious but you can put that chili crisp on the pizza, fried chicken, or mac and cheese that you have later that week. Or you can fry an egg in that ginger scallion oil for you BLT or work it in as the fat for your flour tortilla.

We love your ‘Curry Mac and Cheese’; we see it all the time on TikTok! Do you think social media plays a part in blending cultural traditions/cuisines together?

It absolutely does. Social media not only gave us the opportunity to reclaim our narratives and food stories but it also provided a platform that allows us to talk to each other.

What does a normal day in the life look like for you, Jon?

I wake up really early, around 5 am and I find a burst of productivity then so I’ll make myself a coffee and maybe edit a video before going doing my workout at 7. By 9 the rest of the world is a awake and it’s sometimes calls or meetings, or responding to email. If not then I’ll be filming content. By noon I’ll try to fix up a quick lunch for my partner and I who also works from home. And then it’s more filming (or writing, grocery shopping… all the production parts of content) and by 6 I try to be wrapped up for early dinner and tv time before bed.

Embedded in the day is plenty of time to walk, play, cuddle, and procrastinate with my two pitbulls Mochi and Boba.

Your ultimate comfort-food dish?

Something saucy full of carbs that someone else makes.

Name three things in the kitchen you can’t live without!

I immediately thought of boring basics like a knife a cutting board and a pot for water but more fun are things that are unique in my home kitchen that I thing people should consider:

A speed rack. A wheeled rack that holds large sheet pans. I use mine for pan storage, and some tiers are open shelving and a couple of tiers are actually dedicated to cooking food. It’s the most versatile storage space in my kitchen.

A huge hood: I designed my over-range ventilation to go over the countertop so if I have any  countertop appliances like an electric grill, deep fryer, or extra induction stove it still goes under a hood.

Electric everything: I don’t have any gas in my kitchen. It’s not energy efficient, its uncomfortable and it’s extremely bad for your health. I went full induction only over a decade ago at my underground private kitchen and I made sure my home kitchen would follow suit. I have my heath to over a decade next to a gas stove and I feel like I’m trying to make up for it now.

Do you have a current favourite cookbook that you’re reading?

Frist Generation by Frankie Gaw people need to know more about the artistry of Taiwanese cuisine and his third culture interpretations are stunning.

Cold Chilli Oil Noodles

Jon doesn’t remember when he first started eating cold noodles regularly, but before he got air-conditioning, they were on of his favourite ways to keep cool in the kitchen. Chilling the noodles after cooking also gives them a delightfully bouncy bite. Jon prefers Shanxi planed noodles, which are not as broad as those he used in the Ginger Spring Onion Noodles (recipes on page 125), but they are still thick and provide a satisfying chew. You can also use spaghetti-like Shanghai-style noodles for this.

Serves: 2 people

Ingredients:

• 225g noodles
• 2 tablespoons Fragrant Chilli
• Oil (page 45) or Chorizo Chilli Oil (page 47)
• 1 teaspoon Zhenjiang black vinegar
• 1 teaspoon light soy sauce
• 25g spring onions, thinly sliced
• 1 tablespoon toasted hulled sesame seeds
• Pinch of Maldon Sea Salt flakes
• Optional toppings: pickled vegetables, chopped roasted peanuts, poached egg, gan lan cai (Chinese preserved olive vegetable), slivered cucumber, kohlrabi, pak choi.

Method:

1. Cook the noodles according to the packet instructions and drain well.
   Fill a large bowl with ice and water and place the noodles in the ice bath to fully cool, then drain well again.
2. Transfer the noodles to a large bowl and add the chilli oil, vinegar and soy sauce. Add the spring onions and sesame seeds and use two spoons to toss and distribute the ingredients evenly. Serve with additional toppings alongside.

Buy ‘Kung Food’ and Create a Recipe!

You can find where to purchase Jon’s ’ NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Jon’s recipes!

In October 2023, Maldon Salt were going to dispose of a surplus amount of IT equipment that was no longer in use to employees. As a company, we are proud to support a variety of important charities around the UK, so we were keen to donate the kit to an establishment that could reuse the equipment and enjoy for future years.

A simple Google search for charities who reuse kit from companies led us to the wonderful charity, Every Child Online.

Every Child Online is a start-up charity based in Basildon Essex, whose goal is to help close the digital divide and help play a significant role in ending digital poverty. Their mission is to improve the online and digital education of children and young people. Since the start of their mission, they have received over 12,000 donated laptops and PCs from companies and the public across the UK. To this day, Every Child Online has received refurbished and donated 3.5 million pounds worth of devices to schools and other charitable organisations supporting underprivileged children and young adults.

Impressed by their ethos and work, we called Every Child Online to announce that we had a high amount of kit that was no longer in use and willing to give away. They were very welcoming to the kit donation, and within a few days we joined forces with PDQ IT Support to ensure that the kit was completely wiped out and ready to be used!

Every Child Online collected the kit, in which they do their own system wipe out as an additional layer of data protection, before reconfiguring and distributing across the UK to children and young people in need.

It’s important to recognise that whilst the kit may not be suitable for a corporate environment, it is certainly needed by schools and children. Most classrooms often just need a web browser to get them online to be able to use platforms such as Google Classroom. This can be achieved with a much older kit (like the ones we have donated), with simple configured systems/applications. This can provide a second lease of life and help a lot of children and organisations that need a laptop or PC.

To conclude, we ask on behalf of Every Child Online that UK companies, IT managers and individuals to please consider donating your old surplus PCs and laptops. If you’re planning to upgrade your IT equipment, or maybe if you are a business with shelves full of older PCs, laptops and monitors, don’t hesitate to contact.

Every Online Child provides professional and secure ITAD services to hundreds of UK businesses. They accept devices with or without hard drives and of all ages. In addition to repurposing your old technology, any broken or unusable devices are harvested for spare parts or broken down and fully recycled. Click here for details about their refurbishment services

Maldon Salt has released a new flavoured salt…Garlic Sea Salt! In this article we explore what garlic salt is and how it is different from your regular salts and seasonings.

After this, we delve into the different uses of garlic salt and how it can simplify the cooking process when making a meal. With tummies sure to be rumbling, we end things by looking at what recipes go well with garlic salt and sharing our personal favourite dishes that you can make during the week.

What is garlic salt?

Garlic salt is a blend of ground garlic and sea salt flakes or kosher salt. Maldon Garlic Sea Salt is a combination of our hand-harvested sea salt flakes mixed with roasted and wild garlic for delicious fragrant taste. The ratio is usually three parts salt to one part grounded garlic.

The premium blend of ingredients easily elevates the flavours of your creations, adding a delightful garlicky twist to every bite. With the combination of our unique pyramid-shaped crystals, Maldon Garlic Sea Salt provides an irresistible crunch with a burst of fresh intensity.

What is the difference between garlic salt and garlic powder?

As MasterClass states, ‘garlic salt and garlic powder are ground garlic, but the critical difference is salt’.

Garlic powder, also known as ground garlic, is dehydrated garlic that has been grounded continuously until it forms a powder-like consistency. The fine consistency allows the powder to disintegrate quickly into a dish. Due to the small, granule size of garlic powder, it is known to be the most concentrated and pungent of garlic flavours. In contrast, garlic salt is grinded garlic with sea salt added to the mixture. The typical ratio of salt to garlic is 3:1, having a gentle flavour of garlic in comparison to garlic powder.

If you are looking to enhance the flavour of your dish while wanting to include salt, garlic salt is a fantastic substitute for garlic powder! Garlic powder can be over-powering at times due to being solely comprised of dehydrated garlic, whereas garlic salt is ideal when you want to add a gentle hint of garlic to your dish. This is because garlic salt is a combination of both garlic powder and sea salt flakes, causing the garlic flavour to be less intense than garlic powder or granules. You can use garlic salt in any recipe that is calling for both salt and garlic.

As a result, if you are wanting a milder garlic flavour in your dishes, garlic salt is your go-to! Please make sure to take your daily salt intake into consideration when using this product- we recommend using garlic salt slowly to your dishes to ensure you are not over-salting when using this iconic, time-saving product.

How is garlic salt made, and what sets it apart from regular salt?

Our garlic sea salt flakes are made using our much-loved sea salt flakes, expertly blended with wild and roasted garlic.

We harvest the seawater from the Blackwater Estuary in Maldon, Essex, during the Spring tide, where through a perfected art in the temperature and timing, the brine solution in the salt pans is evaporated. This is where we hand-harvest the naturally formed pyramid-shaped crystals that has become Maldon’s signature for over 140 years.

This artisanal method is still used today, where our salt makers use the same time-honoured techniques with skilled hands poised over every small batch made. You can find out more where Maldon Sea Salt comes from and how it is made on our YouTube channel or through Marcus Wareing, where he visits Maldon to learn about salt making on Tales from a Kitchen Guide.

Once the salt has been harvested, we then professionally blend the sea salt flakes with premium wild and roasted garlic to provide a delicious garlic taste that has a sweet, nutty and rich undertones to it. No other additives or preservatives are added the Maldon Garlic Sea Salt, being an anti-cacking free product.

This makes it different from a regular salt, as there is an added ‘oomph’ to the flavouring of the flakes, making it ideal for when you are wanting to enhance the taste of a dish without having to use more seasoning products.

Best uses for garlic salt

Garlic salt is a quick way to enhance the flavour of any dish. Most home chefs mix their own flavoured salts already, combining Maldon Sea Salt Flakes with herbs and spices to add oomph to their food. For more time pressured cooks, a flavoured salt like Garlic Sea Salt is a much quicker and more efficient way to boost the flavour in their cooking!

You can use garlic salt on any savoury dish where both the taste for a garlicky flavour and fresh intensity of salt is required.

Substitute

If there’s a recipe requiring garlic cloves or fresh, minced garlic, you can easily substitute this for garlic salt instead. For example, stir-frying vegetables with garlic salt will add both a fresh intensity from the sea salt flakes, whilst adding a comforting flavour of wild and roasted garlic to the dish.

Seasoning

Garlic salt is perfect for seasoning dishes. You can use the flavoured salt as a dry rub or marinade for meats. Take our delicious Garlic and Tarragon Chicken, where we use Maldon Garlic Sea Salt in the stock to give a beautiful hint of garlic as it seeps into the tender chicken legs.

Dressing

You can create flavourful dressings for salads with the simple addition of garlic salt instead of having to mince your own garlic, (which can be highly time-consuming!) Our classic radicchio salad can be elevated further with the use of garlic salt with it’s citrus dressing. Lemon brings a kick of acidity to the dish, while garlic adds a warming, savoury flavour. The duo is a match-made-in-heaven for the salad and will certainly make you go up for seconds.

Recipes using Garlic Sea Salt

New Potatoes with Garlic Salt

Creamy, tender, and full of flavour, new potatoes are the ultimate comfort food. This recipe only uses four ingredients, with the main star being Maldon Garlic Sea Salt.

Tear and Share Garlic Bread

What’s not to love about freshly baked garlic bread?! Deliciously golden and crispy with an irresistibly soft and spongy centre. Maldon Garlic Sea Salt flakes is used to add extra garlicky flavour to the dish, providing notes of wild and roasted garlic to make your taste buds sing as you take in your first bite.

To Conclude…

Garlic Sea Salt is a versatile product that can enhance any dish, every day. Ideal for creatives and time-pressured cooks who want to add oomph to their cooking.

You can purchase our flavoured range on Amazon and direct retailers now.

• Maldon Garlic Sea Salt – Available to purchase on Amazon and Ocado.

• Maldon Chilli Sea Salt – Available to purchase on Amazon.

• Maldon Smoked Sea Salt – Available to purchase at Sainsburys.

Make sure you have your Maldon Salt ready when making any of these recipes! If you are running out, please feel free to browse our Where to Buy Page to find your nearest store that stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own culinary masterpieces!

Within this article, we will take you on a journey of learning everything you need to know about smoked salt and how to use it.

We first explore the basic composition and characteristics of smoked salt, before deep-diving into how the flavoured salt can enhance profiles of dishes and the many ways you can use the condiment in your cooking, baking and drinks!

What is smoked salt?

Our Maldon Smoked Sea Salt flakes is created through hand-harvesting our pyramid-shaped flakes and gently smoking over oak for a distinctively deep, rich and bold taste. Due to the way it is smoked over the wood, the sea salt flakes have a slightly brown/beige colourisation, holding a deliciously smoky flavour that is perfect for fish and grilled vegetables.

Smoked salt is suitable for vegetarians and often acts as a great alternative to bacon crumble/bits. The salt is a natural product, being completely different from a smoke-flavoured salt, as this would contain an additive, which is not natural.

Maldon Salt offers two formats of the Smoked Sea Salt:

Smoked Sea Salt 125g packet is the perfect size for everyday use in households. Available to purchase at Sainsburys.

Smoked Sea Salt 500g tub is a larger size, making it ideal for kitchens and cafes. Available to purchase via Wholesale only. Please get in touch for stocklists.

How to use smoked salt?

Maldon Smoked Sea Salt holds a signature, smoky flavour where a delicate blend of fresh sea salt flakes is hit with a balanced smokiness from the oak wood. Because it is our much-loved sea salt that is used and nothing else, the flakes allow a beautiful, textural crunch as you bite into your food, whilst obtaining that delicious grilled flavour – without having the need to grill!

Cooking with smoked salt

Sprinkled over griddled meat and vegetables, smoked salt elevates the food to add a richer, wood-smoked flavour that is perfect for both summer and winter dishes when you need a ‘smoky’ kick to warm yourself up!

Meats

Our beautiful seared steak recipe uses Maldon Smoked Sea Salt to elevate the flame-grilled flavour further. If you are craving the smoky flavour profile, but do not have a griddled pan to achieve this, sprinkle a good pinch of smoked salt before serving and you wouldn’t be able to tell the difference! We pair the juicy steak with purple sprouting broccoli and broad beans to give some earthy goodness to the dish.

Additionally, a delicious chilli & herb dressing is drizzled over the the dish, where smoked sea salt flakes is used to elevate the red chillies and herbs (parsley and coriander).

Vegetables

To make vegetables taste like they have been grilled over a smoky BBQ, make sure to generously sprinkle them with smoked sea salt straight after pulling them out of the oven. Our padron peppers showcase just how easy it can be to achieve a smoky flavour profile without having to grill/bbq the vegetables. Super easy and a great crowd-pleasing appetizer for a dinner party.

Baking with smoked salt

Did you know that smoked flavours work wonders with baked goods? Sprinkling a good handful of smoked sea salt into the mixture for a gingerbread loaf will make your taste buds sing as the smoky flavours compliment the spicy ginger notes perfectly!

To give chocolate a gentle smokiness, we also recommend adding a pinch of the smoked salt to fudgy brownies, both in the mixture and topped before serving. The smoky notes from the salt balances out the sweet, richness from the chocolate, creating the ultimate flavour sensation.

Drinks made with smoked salt

For a fun twist, try adding smoked salt to the rim of a glass to your classic margarita. Our refreshing mango and jalapeno margarita uses a blend of smoked salt and chilli powder to give a fiery kick to the drink, adding a perfect balance of sweet and spicy from the fresh mango juice.

If you prefer the tangy aroma of tomato juice, try our Bloody Mary recipe, where we incorporate a smoked salt rim to the glass to elevate the smoky notes of the drink further.

Get the grilled flavour without having to grill…

This article has explored the delicious flavour profile of Maldon Smoked Sea Salt and the many ways it can be used in your kitchens, whether that be cooking, baking or making drinks!

Make sure you have your Maldon Salt ready when making any of these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own culinary masterpieces!