Article Type: Recipe

Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.

Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.

You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.

Here is how to make our Chicken Noodle Soup…

1. Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).
2. Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.
3. Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.
4. After an hour or two you should be left with a wonderfully flavoursome broth or stock.
5. Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.
6. To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.
7. Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.
8. Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.
9. To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.
10. Finally drizzle with some EVOO and serve.

Both delicious and hearty, this pie recipe is a comfort food classic which is loved by many family and friends. Being the secondary part to the series of using chicken three ways, we use roughly 100g of leftover chicken from grilling it in our within Spatchcock BBQ Chicken recipe.

We use a filo pastry for a lighter topping option, however you are welcome to use shortcrust pastry instead for a firmer option.

You can serve this chicken pie with seasonal vegetables, including our delicious lemon & honey glazed roasted carrots, or our beautifully crispy Hasselback potatoes to complete the dish.

Here’s how to make our Chicken, Leek and Bacon Filo Pie…

1. Start by making the white sauce for your pie filling. In a large pan add 100g of butter and allow it to melt. When the butter begins to foam, add the plain flour and use a wooden spoon to stir it in and create a paste. Cook this for couple of minutes until it begins to smell biscuity.
2. Then take the pan off the heat and add a splash of the milk, use a whisk to immediately stir this in to avoid lumps. As soon as the milk is absorbed, add another splash making sure to whisk it in fully. Alternate doing this and placing the pan back on the heat to allow it to bubble and thicken between each addition. Keep going until all the milk has been added and you are left with a thick, creamy, and smooth sauce.
3. Turn the heat off the white sauce and stir in the wholegrain mustard, Maldon Salt and cracked black pepper to taste. Check the seasoning and then set aside.
4. In another pan, add the lardons and cook until they are beginning to turn crispy. Now add the sliced leeks and diced onions. Keep cooking these until they are fully softened and translucent.
5. Once the leeks and onion are soft, add the garlic and cook for a further couple of minutes. Then add the leftover shredded chicken and warm through.
6. Finally stir this mixture into the white sauce and add the chopped tarragon.
7. Preheat the oven to 180C Fan.
8. Take a small pie dish and pour the filling in.
9. Take one sheet of filo pastry at a time and lay it onto your board.
10. Brush both sides with the final 100g of melted butter, and then use your hands to scrunch the filo up and place on top of the pie filling. Continue to do this with the remaining filo sheets until the whole pie top is covered.
11. Place it into the preheated oven and bake for about 15 minutes until the filo is golden brown and crispy on top.
12. Remove from the oven and allow it to sit for a couple of minutes before serving alongside your favourite green vegetables.

To start off our series in using a chicken in three ways, we first cook a large chicken to make a delicious spatchcock BBQ chicken, a family favourite that is requested at most dinners during the summer.

With a cooking time of roughly 40 minutes on the outdoor grill, it’s a very easy, fuss-free recipe to follow that will certainly deliver in flavour. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.

Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!

Here is how to make our Spatchcock BBQ Chicken…

1. Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
2. Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
3. Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
4. Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
5. Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
6. When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
7. If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
8. Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
9. Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.

You only need a handful of ingredients to make our beautifully soft and creamy potato salad, the perfect side dish for your summer BBQ’s this year!

It’s fair to say, a good potato salad always starts with using the right variety of potatoes. The best potato to use for your salads are named ‘waxy potatoes’. These are low in starch yet hold a high sugar and water content. As a result, they tend to hold their shape more when they are cooking, and are notable less grainy than more starchier potatoes, like russets or Idaho’s. Therefore, we opt in using red potatoes for our salad, as they are best for boiling and maintain their soft, fluffy centre which is ideal for making a creamy potato salad.

When boiling your potatoes, make sure to add a pinch of Maldon Salt to the water. This is vital for a well-seasoned potato salad because when the starch in the potatoes begins to warm up from boiling, they will begin to open and absorb water, causing them to loose shape. Salting the water will allow the starch cells to close off, preventing the potatoes from becoming too soft and allowing them to maintain shape with a fluffy centre.

We recommend serving your potato salad with BBQ classics, including juicy burgers, delicious smoky chicken or perhaps as a topper to ‘bulk’ up a beautiful British Salad.

Here’s how to make our creamy potato salad…

1. Start by placing the red skinned potatoes in a large pan and filling it with water, lightly salt it and place it on the hob.
2. Bring to the boil and allow the potatoes to simmer for around 5 minutes until just tender but still holding their shape.
3. Drain the potatoes and allow to cool.
4. Once the potatoes are cool, cut them into quarters or halves depending on size. Place into a large bowl and mix together with the mayonnaise, capers, chives, dill, Maldon Salt and black pepper and lemon zest. Make sure everything is well coated but try not to break up the potatoes.
5. Transfer the potato salad onto a serving platter and garnish with some final sprinkling of herbs and a pinch of Maldon Salt.
6. This can be served straight away or kept in the fridge until serving. It can stay in the fridge for up to 5-days, if stored properly and securely.

Everyone needs to have a classic chocolate chip cookie recipe in their possession, and we wanted to share ours with you!

Follow this easy, fuss-free recipe to have deliciously soft biscuits that are perfectly buttery and sweet at the same time. The secret ingredient is to add a generous pinch of Maldon Salt to your cookies in the dry mix and as a final sprinkling for when they have baked.

Salt is a important component when baking, as it not only elevates and balances out the flavour of your cookies, but it’s vital for gluten structure and browning.

If you enjoy making these classic chocolate chip cookies, why not try our indulgent pistachio and dark chocolate cookies, perfect to make for your friends and family! Additionally, if you enjoy baking ‘lighter’ options, we have a delicious healthy cookie recipe which is perfect with a nice cup of tea on the side.

1. Place the softened butter and sugars into the bowl of a stand mixer and beat together until pale and fluffy. Add the vanilla extract and egg and beat again.
2. Sift in the plain flour, baking powder and Maldon Salt and mix again. Finally stir through the dark chocolate chunks until well incorporated.
3. Line two baking trays with baking parchment.
4. Make 25 equal balls of the cookie dough and space them out on the trays, leaving some space between then. Gently press the cookies down so they are a thick disc shape. Place them into the fridge overnight to rest – this step really helps with the texture of the cookie, if you are pushed for time, you can place the trays into the freezer for 30 minutes instead.
5. When you are ready to bake the cookies, preheat the oven to 180C fan. Place them into the warmed oven for 10 – 12 mins until lightly golden.
6. Remove from the oven and allow to cool on a wire rack.
7. Serve the cookies with an extra sprinkle of Maldon Salt.

We are delighted to team up with ManiLife in celebration of #BritishSandwichWeek to create these delicious satay Banh Mi’s. We use their iconic Deep Roast™ Smooth Peanut Butter to add a gorgeous creaminess to the filling.

Banh Mi is a classic Vietnamese dish comprising of a short baguette with a fusion of meats and vegetables, including pork sausage, cucumber and carrots. We fill ours with shredded chicken, coated in a delicious satay sauce with a gentle added kick of spice from the chilli flakes.

1. Preheat the oven to 190C.
2. Mix all the ingredients for the satay sauce together in a pan and then gently heat for 5 minutes.
3. Place the chicken pieces onto a baking tray and coat with most of the satay sauce – reserve a little for drizzling over at the end. Place the baking tray into the oven and cook the chicken for 15 minutes until cooked through and slightly charred in places. When cooked remove from the oven and cool slightly before slicing into strips.
4. To make the pickled vegetables, in a small bowl mix together the caster sugar, Maldon Salt and rice wine vinegar and mix well until the sugar and salt have dissolved. Next add the carrot, cucumber and spring onions and toss in the vinegar. Set aside to lightly pickle while you finish the sandwiches.
5. Meanwhile place the white baguette rolls into the oven to heat through.
6. Remove the baguettes from the oven and carefully slice open. Spoon in some of the kewpie mayonnaise and spread across. Then add some of the shredded lettuce. Next pile in the satay sliced chicken. Drizzle over a little more of the satay sauce.
7. Finally top with the pickled veg, some sliced red chilli and the fresh herbs.
8. Squeeze over the lime and they are ready to serve.

We’ve created a vibrant vegetable tart packed full of spring goodness, including radishes, asparagus and garden peas. With a generous helping of ricotta cheese to coat the base of the tart, you are met with a deliciously creamy flavour as you take your first bite.

This recipe is special as it represents the changing of seasons from the dark, cold Winter months to the bright, colourful Spring. It truly does encapsulate the springtime cooking with all it’s good, green and glory! Not to forget how quick and easy this dish is to prepare and enjoy amongst friend’s and family across a (hopefully) sunny weekend.

1. Preheat the oven to 180C.
2. Gently roll the puff pastry sheet onto a baking paper lined with paper. Use a sharp knife to carefully score a 1cm boarder all the way around the edges of the pastry, cutting most of the way through but not all the way. The brush the edges with the beaten egg and place into the preheated oven for 10 minutes until golden brown and puffed up.
3. Remove the pastry from the oven and gently press down the puffed-up pastry in the centre so you are left with just the boarder raised. Set aside to cool slightly.
4. In a bowl mix together the ricotta, lemon zest, chopped dill and parsley. Then season well with Maldon Salt and cracked black pepper. Set aside.
5. Put a pan of water on to boil. Once simmering, add the asparagus spears, broad beans, and peas. Blanch them for 2 minutes until just cooked and then remove from the pan with a slotted spoon and immediately place into a bowl of iced water – this will help the vegetables retain their green colour and some of the crunch. Once cold again, drain and set aside.
6. Add the julienned spring onion strips into another small bowl with iced water and submerge. This cold water will encourage the spring onion to coil up and create pretty curls.
7. To assemble the tart, spoon the ricotta mix onto the base of the pastry and spread evenly to the edges of the middle, leaving the boarders. Next arrange the asparagus spears, broad beans, and peas across the top. Finally top with the radishes, spring onion curls and pea shoots.
8. Drizzle over a little good quality olive oil and a final sprinkle of Maldon Salt and some cracked black pepper.