Article Type: Recipe

Who say’s you can’t have breakfast for dinner? The talented Jesse Jenkins, (Another Day in Paradise) created a delicious French omelette using simple ingredients and techniques, made better by a pinch of Maldon Salt.

A French omelette is served with light fillings and folded tightly with a fluffy soft interior. On the other hand, an American omelette is much thicker and crispier in texture, served with often heavier fillings.

1. One of the only dishes Jesse’s uses a non-stick pan for. If you have the skills, of course, can do it with a carbon steel or cast iron but it’s trickier to get a soft exterior – the pan needs to be well seasoned and pretty much only used to make eggs.
2. Add butter to a non-stick pan on medium heat. Pour in the egg mixture and whisk constantly.  When it looks like wet scrambled eggs – stop whisking and give it all a nudge into the top of the pan. Fold it from the bottom, then the sides, and finally give the handle a few light taps – when you see the edge of the omelette come over the lip of the pan, fold it over doing your best to make an almond shape. 
3. Flip the omelette out onto a plate bottom side up. Garnish with some extra herbs and a little pinch Maldon Salt. Jesse loves serving his with a simple salad (and usually has a dollop of mayo next to it).
4. A final note is that you shouldn’t really use a metal fork with non-stick pans as Jesse does here – Jesse learned it from a few chefs who did it this way. Ideally, you scramble the eggs while trying to keep the fork from hitting the pan. A plastic fork works too.

Looking for an oh-so-sippable drink for summer? One that’s sure to satisfy your sweet (and salty!) tooth? Try this Salted Caramel Iced Coffee! Deliciously refreshing and so much better than shop-bought options, this easy Salted Caramel coffee is a must-make!

We’ve teamed up with the lovely roasters at Two Chimps Coffee, a carbon neutral coffee roastery in Rutland, to create this dazzling iced coffee recipe. Combining hand-harvested Maldon Salt with fresh arabica coffee, we know you’ll be whipping up this caramelly coffee all summer long!  

For the Salted Caramel Sauce:

1. Tip the sugar into a heavy-based pan and add 2 tbsp of water. Place the pan over a medium heat and heat until the sugar has dissolved and doesn’t feel grainy on the bottom of the pan.
2. Increase the heat and bubble for 4-5 minutes or until it turns golden amber and syrupy. Don’t stir – swirl the pan gently instead.
3. Remove from the heat and stir in the cream, butter and Maldon Salt. Careful – it’ll be hot and will bubble when you add the cream!
4. Leave the sauce to cool.

For the Coffee:

1. Drizzle about 2 tbsp of the salted caramel and add the espresso or strong coffee. Stir to combine.
2. Add the ice.
3. Pour in your milk of choice.
4. Swirl cream on the top and add extra caramel sauce and a sprinkle of Maldon Salt
5. Stir, sip and smile!

It’s World Cocktail Day on the 13th May, 2023! We’re celebrating by teaming up with our good friends at Feragaia in creating a delicious Blackcurrant Lemon Sour.

Did you know that the Pantone colour of the year is #vivamagenta? We wanted to replicate this colour within our cocktail to promote empowerment and strength.

1. Mix everything in a shaker without ice and shake well.
2. Then add ice and shake again, for 30 seconds until it is nicely cold on the outside.
3. Strain into a coupe glass and garnish with a lemon twist.
4. Serve immediately and enjoy!

Transform your squid with a coating of Maldon Salt and Sichuan peppercorns. When fried in vegetable oil, you will receive a fantastically crispy squid ring, so crunchy in texture you be wanting more! We garnish our squid with spring onions, red chilli and coriander to give a gentle warmth to the side dish.

We serve these with a sweet chilli dipping sauce and lime wedges to be gently juiced over to create that perfect balance of spice and zesty.

1. Prepare the squid by cleaning under cold water. Pull the tentacles from the body, removing the ink sac and pull out the quill that is inside of the body. Rinse the body sac. Cut through the head, just below the tentacles and remove the beak-like piece. Make sure to remove the membrane from the body, discard and wash the pieces of squid remaining again.
2. In a large bowl, mix the flours with the ground peppers and Maldon Salt. Add the squid and mix well so the pieces are evenly coated.
3. Heat the vegetable oil in a large pan until it reaches 180C, you want it to be at least 3 inches high up the side of the pan.
4. Deep fry the squid in batches for roughly 2 mins or until golden and crispy.
5. Remove from the oil and drain on some kitchen roll, and sprinkle with some extra Maldon Salt.
6. Serve the squid immediately, garnished with the sliced spring onions, red chilli and coriander leaves and serve alongside a sweet chilli dipping sauce and lime wedges.

Pad Thai originated from Thailand in the mid 1930s, with the dish known to be created from Thailand’s focus on nation-building. It is for that reason why there are Chinese noodles within the dish and being named ‘pad thai’ (thai stir fry) to embrace nationalism between the two counties.

We use juicy, king prawns sprinkled with roasted peanuts and beansprouts to give a crunchy-like texture to the dish. With powerful flavours of tamarind paste, chili flakes and fish sauce, this recipe is lip-smackingly tasty and you’ll be begging for second helpings!

1. Start by cooking the rice noodles according to the packet, drain and set aside tossing in a little oil to stop them sticking together.
2. Heat 1 tbsp of the oil in a large wok. Cook the king prawns until pink and just cooked, remove from the pan, and set aside. In the same pan add the second tbsp of oil and then the sliced shallot and fry until softened. Next add the fish sauce, sugar, tamarind paste, Maldon Salt and cook until the sugar has dissolved.
3. Next add the cooked noodles, rice wine vinegar and chilli flakes and cook for a minute.
4. Then push the noodles to one side and add the beaten egg. Cook and scramble the egg on the bottom of the pan and then once cooked, stir back through the noodles.
5. Remove from the heat and add the beansprouts, prawns, and chives.
6. Serve topped with the chopped, roasted peanuts, some extra sliced chilli and lime wedges.

We join Jesse Jenkin’s (A.D.I.P) in creating a 70’s Californian classic…the delectable ‘protein style’ burger as the perfect fakeaway dish for you and your friends.

A ‘protein style’ burger means you have a burger wrapped in lettuce instead of a bun. The reason for it’s nickname is because you are essentially getting a burger without the carbs (from the bun), and instead you have a burger patty wrapped in shell of iceberg lettuce…more protein and less carbs! It’s believed that McDonald’s heightened this trend in Australia, where they added the lettuce wrapped burgers as part of their Create Your Taste Menu.

1. Mould 2 burger patties in to lose balls. Try not to overwork them as they can become rubbery. Jesse likes to season the top of his meat about 5 minutes before searing, giving the salt time to adhere to the meat. A note – avoid mixing the salt through the meat, this also results in a rubbery texture.
2. Add the butter and a splash of oil to a pan on medium heat. Sauté thinly sliced or diced white onions until soft and translucent – around 5 minutes. Add a pinch of Maldon Salt, brown sugar, Worcestershire sauce, and a splash of water. Cook until the water is gone and set aside.
3. Thinly slice red onion and tomatoes. Jesse likes to season his tomatoes with a small pinch of Maldon salt a few minutes before building the burger.
4. For the sauce – mince the sautéed onions, and pickles before mixing them with the mayonnaise, mustard, tomato paste, and pickle juice. A few twists of black pepper is a welcome addition here.
5. In a lightly oiled hot pan, smash the burger patties down using a small square of parchment paper – this helps achieves maximum contact with the pan and crispy edges. Weigh the burger down with the back of a spatula, another pan, or a chef’s press as I’ve used in the video. Once a good sear has formed, flip and add the cheese. After about a minute, turn off the heat and cover with a lid and a drop of water to create some steam – after about 30 seconds you should have some very melty cheese and a tender burger with a golden sear.
6. Pick the large outer leaves of an iceberg head and lay them out like a big flower. Jesse likes to start his build with sauce, then burger, adding sautéed onions, red onion, and tomato.
7. Fold the edges all around and create a parcel.
8. Enjoy!

These hand pies are the perfect accompaniment for your celebratory picnic this year!

We fill our pies with a gorgeous coronation chicken, using a delicious combination of shredded chicken, mayonnaise, yogurt and a mix of turmeric and curry powder to give that infamous golden colour we all know and love. We sprinkle a handful of sultanas to give a gentle sweetness to the pies as you take that first bite.

Along with the pies, we also show you how to make a delectable chutney to dip your pies into. It’s made from the use of chopped mangos and pineapple; stirred together with flavourful spice of cayenne and turmeric to give a hidden warmth to the recipe.

1. Start by making the chutney. Chop the mango and pineapple flesh into small pieces. Pour the vinegar and granulated sugar into a pan and heat until dissolved, then increase the heat and simmer for 10 minutes. In a separate pan toast the cumin and coriander seeds.
2. Tip the toasted seeds into a pestle and mortar and gently crush but leave some whole for texture. Tip this, plus the chopped fruit and the remaining ingredients into the vinegar pan. Simmer for 1 hour until thick and syrupy – then leave to sit for 10 minutes until cooled and thickened. You can serve this with the hand pies but can store any leftover in a sterilized jar in the fridge for up to 2 weeks.
3. Next start the pastry for the pies. Put the flours and butter in food processor, and then pulse a few times until it resembles fine breadcrumbs. Add 60ml cold water and 1 beaten egg and process until it comes together. Bring together until it forms a smooth dough and then press into a flat disc shape, wrap in cling film and chill in the fridge for 30 minutes.
4. Meanwhile, make the filling by mixing the yoghurt, mayonnaise, curry powder and turmeric to a smooth sauce. Mix in the shredded chicken, sultanas and chopped coriander and season well with Maldon Salt and cracked black pepper.
5. Once the pastry has chilled, remove 8 pieces. Roll into discs, add the filling, enclose to a half moon shape and then crimp the edges.
6. Brush with beaten egg and sprinkle with nigella seeds. Bake for 25 – 30 minutes.
7. Serve with the chutney.

How do you keep your pies from getting soggy?

Our best tip to avoid your pies from getting soggy bottoms is to create a barrier between the filling and the dough. You can do this by sprinkling breadcrumbs on the bottom of the crust before you fill them in and bake in the oven. As a result, this will stop the juices from the filling from seeping into the dough and turning the crust soggy.

Can you make this recipe vegan?

If you are wanting a plant-based alternative for this recipe, we recommend using chickpeas, mashed to the desired consistency to replicate the shredded chicken. For the sauce, you can swap out the dairy with a vegan mayonnaise instead, which are sold in most supermarkets.

These brioche rolls are the perfect addition to a picnic or street party, where we use a classic prawn cocktail filling to offer a level of nostalgia.

We give our rolls a ‘spicy’ twist with our sriracha mayonnaise, which is then topped with gorgeous ribbons of pickled cucumber, sliced avocado and shredded baby gem lettuce to give a delicious crunch.

We use cooked king prawns within this recipe, as we find that king prawns, (or tiger prawns), are more rich in flavour and deliciously juicy, in comparison to normal prawns. If you are looking for a sweeter prawn, you should try pink shrimp, as they contain less ammonia compared to other prawns, and have gentle suavity to them.

1. Start by pickling the cucumber ribbons. In a small bowl mix together the caster sugar, ½ tsp Maldon Salt and the rice wine vinegar until the salt and sugar have dissolved. Then add the cucumber ribbons and mix well, set aside to gently pickle whilst you make the rolls.
2. In a separate bowl, mix the mayonnaise, siracha and tomato ketchup. Season with Maldon Salt and cracked black pepper. Next add the cooked prawns and stir in so they are well coated in the sauce.
3. Slice open the brioche buns lengthways. First, pile in a little of the shredded baby gem lettuce, then top with the prawn cocktail mixture and a pinch of cayenne.
4. Finish with some slices of avocado and ribbons of the pickled cucumber.

What sauce is used for prawn cocktails?

The retro classic sauce used in prawn cocktails is a Marie Rose Sauce. This is made from using mayonnaise, ketchup and Worcestershire sauce. We add a few drops of Siracha to our recipe to give a gentle kick of heat to the sauce, which make the prawns sing in flavour!

What goes well with these rolls?

If you are looking to impress your guests at a picnic, we recommend serving these brioche rolls with our delicious arancini balls, with a side of homemade hummus for dipping!

Tiffin is a cake-like treat comprising of crushed biscuits, (which are usually digestive biscuits), syrup, cherries and cocoa powder, which were believed to have been invented in Scotland in the early 1900s, Unlike cookies, these do not require baking, so instead are made through being chilled until setting completely!

Our tiffin recipe is made with the addition of chopped pistachios and cranberries to give a gentle sweetness and nutty flavour to the dish. For best results, make sure to chill these in the fridge for a minimum of 2 hours for stability and texture!

1. Grease and line a 20cm square tin with baking paper.
2. Crush the digestive biscuits in a bowl, but still leaving some slightly larger pieces to add texture.
3. To a pan, add the butter, golden syrup, sugar and cocoa powder and heat gently to melt everything together.
4. Once it is all melted, remove from the heat and add the digestive biscuits, dried cranberries and chopped pistachios. Mix them in until everything is well combined.
5. Tip the mixture into the prepared tin and press down firmly to make a smooth top. Place into the fridge for 15 minutes.
6. Melt the milk chocolate in a bain-marie or microwave. Pour the melted chocolate over the tiffin base and smooth it into an even layer.
7. Place into the fridge for at least 2 hours to set fully.
8. Bring the tiffin out the fridge to allow to come to room temperature before slicing to avoid the chocolate cracking with the knife – or try a warmed-up knife. Slice and serve with a sprinkle of Maldon Salt.

The nostalgic knickerbocker glory is believed to have first made it’s appearance in London within the early 1920s. The name ‘knickerbocker’ comes from the surname of Dutch settlers in New York, which became a nickname for European-Americans and their distinctive rolled up trousers.

The classic dessert is known for it’s gloriously thick layers of cream, fruit and meringue / cake pieces in a large conical glass. Served with a long spoon, it’s a recipe that has been loved and treasured for many years!

We created this sweet dish to replicate the the Coronation of The King and The Queen Consort, with vivid colours of red, white and blue. We do this through adding delicious pieces of red velvet cake which are mixed with thick cream cheese and topped with fresh fruits of raspberries and blueberries.

1. To make the cream cheese yoghurt firstly beat together the soften butter in a stand mixer until smooth.
2. Then in batches add the icing sugar and beat in until light and fluffy.
3. Carefully fold in the cream cheese, Greek yoghurt, and a pinch of Maldon Salt until smooth.
4. To assemble the sundae, you want to layer up the red velvet cake pieces, raspberries, blueberries and cream cheese mixture into a tall sundae glass. Keep adding layers as you fill the glass so you can see the alternatively red, blue, and white colours.
5. When you have reached the top, finish the sundae with a scoop of vanilla ice cream, a drizzle of strawberry syrup and some final raspberries and blueberries.
6. Serve immediately