Article Type: Recipe

This salad really does showcase the flavours of spring! We build the base with deliciously crunchy baby chicory leaves, a handful of celery, fennel and thin slices of apple for a gentle hint of sweetness.

To make the dressing, we use Greek yogurt, lemon juice mint and olive oil which is then blitzed together until a strikingly vibrant green colour emerges.

Although you could leave it here, we want to add texture to this dish! Sprinkle a few candied walnuts from the use of the runny honey, and then torn burrata for a decadent, creaminess finish as your tear into the salad.

1. Preheat the oven to 180C.
2. Start by making the candied walnuts. Line a baking tray with paper and then add the walnuts. Drizzle over the runny honey and toss the walnuts so they are well coated. Sprinkle with a pinch of Maldon Salt and then place into the oven for 5 minutes until golden and sticky.
3. Remove from the oven and set aside to cool.
4. Next make the dressing. Add the yoghurt, lemon juice, mint and olive oil to a high-powered blender and blitz until it forms a lovely vibrant green dressing. Taste it and then season with Maldon Salt and some cracked black pepper.
5. Set aside.
6. Now you can assemble the salad. On a large platter arrange the chicory leaves, shaved fennel, celery, and apple matchsticks. Drizzle over the green yoghurt dressing. Then carefully tear over the burrata and top with the candied walnuts.
7. Finally add the reserved fennel fronds and serve.

It’s family meal night tonight within our collaboration series with Jesse Jenkins, A.D.I.P!

A Big ‘Green’ Mac & Cheese is a classic meal that Jesse’s wife and he often enjoy with their kids. A good pinch of Maldon Salt in the breadcrumb topping takes it to another level – and it’s easy to scrape aside for the kid’s portions if you have very little ones.

1. Cook the pasta for about a minute less than the packet instructions. Jesse then rinses it so it stops cooking, lightly coat it in olive oil and set aside.
2. For the topping – mix the breadcrumbs, grated cheese, olive oil, and a pinch or two of Maldon Salt.
3. Blend the greens in a food processor or blender with the ice. The frozen peas and ice cubes add moisture while keeping the mixture cool as it blends. You want the greens to stay as vibrant as possible. If you want a very smooth texture for the greens (sometimes easiest with kids) just add a little water as you blend.
4. Make a roux by cooking the butter and flour on a medium heat, stirring as you go. When it’s golden brown and the flour is fully mixed through add half the milk and whisk into the roux. When it becomes thick add the remaining milk and cheese. Stir until the cheese is melted then add the greens and cooked pasta.
5. Transfer to a baking tray or keep in the pan if it’s oven-safe.
6. Sprinkle all over with the bread crumb mix – bake at 225 for 10-15 minutes.
7. Serve immediately.

Loaded fries are deliciously easy to make but hold so much flavour you’ll be finding yourself grabbing for seconds! It is the ultimate comfort food to be shared amongst your guests whilst watching a game on the TV.

When it comes to the fries, there is no shame in using shop bought, especially if you are tight for time! However, if you would like to make your own, make sure you wash and peel your potatoes first. Peeling is very important for making fries as the skin can become quite bitter when kept on and baked.

For toppings , we used chorizo; spring onions and pickled jalapenos to give heat to the dish, whilst also adding cheese and sour cream to add a level of creaminess.

1. Start by cooking the fries according to the packet instructions (no shame in shop bought here!). Alternatively, if you would like to make your own, preheat your oven to 200C. Cut 600g worth of potatoes into finger length size, coating them in oil and a generous sprinkling of Maldon Salt. Bake for 40 minutes or until golden.
2. While the chips are cooking make the pickled red onions. Place the finely sliced red onion in a large bowl and add the Maldon Salt, then scrunch the salt into the onions to help soften them. In a small pan heat together the vinegar, water, and caster sugar until the sugar dissolves. Then pour the vinegar water over the onions and mix well, then set aside to pickle and cool.
3. When the fries come out the oven, spread them across a baking tray – if they aren’t already. Then sprinkle and toss in the smoked paprika. Grate over the cheddar cheese and then place them back into the oven until the cheese melts.
4. Remove from the oven and scatter over the crispy chorizo pieces, some pickled jalapenos, drizzle over the sour cream. Drain the pink pickled onions and then scatter some across the top too and finally finish with some sliced spring onions and coriander leaves before serving.

We are delighted to announce the second recipe to our collaboration with Jesse Jenkins, A.D.I.P, is the delectable bibimbap.

Bibimbap is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It’s one of Jesse’s favourites and a great way to make a meal for one using up the vegetable odds and ends you have to hand.

The simple combination of a pinch of Maldon Salt and sesame oil is delicious…A little Maldon goes a long way – there are 300 pinches in one 250g box!

1. Thinly slice cucumbers before seasoning with a pinch of Maldon Salt, sugar, and vinegar.
2. Set aside and drain before serving.
3. Roughly cut your vegetables into similar sizes before sautéing in a splash of oil on medium heat. Cook until just tender, around 3-5 minutes. Season with a pinch of Maldon Salt and sesame oil. You can sauté all the veggies together but Jesse prefers to keep them separate until serving as mixing them in the bowl before you eat is very enjoyable!
4. Put the vegetables, quick pickles, fried egg, sesame oil and spicy sauce over your rice and mix.
5. Serve immediately – delicious!

We’ve teamed up with Honest Toil to create a delicious panzanella salad, made with grilled artichoke, crispy croutons and toasted Marcona almonds to give a hearty bite.

A panzanella is known for being a chopped Tuscan and Umbrian salad, where bread, onions and tomatoes are used as the main components for the dish. However, we add a little bit of ‘Greek’ to the dish with the addition of Honest Toil’s Extra Virgin Olive Oil as the dressing for this recipe.

Honest Toil’s oil is pressed solely from their koroneiki olives, based just south of Kyparissia on the west coast of the Peloponnese, in Greece. It gives a beautiful, fresh flavour from being unblended and properly cold-pressed – causing it to be as pure as it gets!

We incorporate the flavoursome olive oil by not only drizzling it into the salad, but by creating a mouthwateringly good salsa verde! Adding herbs of parsley, basil and mint, we build the dressing with a variety of capers, cornichons and anchovy filet to give a gentle ‘umami’ kick to the dressing.

1. Start by making the salsa verde. Combine the finely chopped garlic, fresh herbs, capers, anchovy, cornichon, and red chilli. Stir in the Dijon mustard, red wine vinegar and Honest Toil olive oil until you can a nice consistency – you may need to add a little more vinegar or olive oil. Add Maldon Salt and cracked black pepper and then taste and check the seasoning.
2. Set aside.
3. Preheat the oven to 180C.
4. To make the ciabatta croutons, tear the ciabatta bread into bite size pieces. Place onto a baking tray and drizzle with the Honest Toil olive oil. Season with Maldon Salt and some black pepper and then toss well with your hands making sure the bread is evenly coated.
5. Place into the preheated oven for 8 minutes, checking them halfway through, until they are golden and toasted.
6. Remove from the oven and set aside.
7. To assemble the salad, pile the freekeh onto a platter and toss with the chargrilled artichoke pieces. Then scatter over the broad beans and toasted almonds.
8. Drizzle across the salsa verde and finally finish with the toasted ciabatta croutons and some fresh mint leaves.

We are delighted to announce our collaboration with the very talented Jesse Jenkins. Known to many as A.D.I.P (Another Day in Paradise), Jesse has taken over the London food scene recently with his highly creative, cinematic cooking videos.

Across the months of April and May 2023, we will be making a series of video-style recipes which surround the themes of producing midweek recipes to be enjoyed amongst family and friends. Maldon Salt is used in each and every one of these dishes to elevate even the simplest form of ingredients, where these recipes can be easily recreated in the comfort of your own home.

Starting the series off, we introduce A.D.I.P’ Dinner Party inspired recipe, which is a delicious Roast Chicken and Potatoes.

This recipe is all about seasoning…which is what Maldon certainly knows a thing or two about! You should season the chicken all over, from top to bottom – to even the inside cavity! This is because salt will change the structure of the chicken’s muscle proteins so that the juices are retained. When Maldon is added onto the chicken, juices from the inside of the meat are drawn to the surface, causing the protein to become beautifully succulent once roasted in the oven.

Method

1. Cover the chicken in olive oil, making sure to get it everywhere. Season with a generous pinch of Maldon Salt – a little salt on the top, bottom and inside the cavity. Leave it to rest in the fridge uncovered for a minimum of two hours. You can leave it overnight.
2. Slice the potatoes in to 2cm discs and leave to soak in cold water until your chicken is ready to roast.  Rinse and coat with a few tbsp of olive oil, a pinch of Maldon salt, some black pepper, and fresh rosemary. Place them in a sheet tray with the chicken on top / ideally on a wire rack. Add the lemon half and rosemary sprigs to the cavity of the chicken.
3. Roast at 100c for 1hour. Turn the heat up to 250c for 30 minutes or until the chicken reaches 160c internally and is golden brown all over. Jesse removes the chicken to rest and return the potatoes to the oven for 10 more minutes or until the entire tray has good colour.
4. For the mayonnaise – whisk the egg yolk and Dijon until combined. Continue whisking and slowly adding oil. When it starts to become thick, add a little lemon and continue adding oil. Then add the vinegar, alternating until you reach your desired consistency. There is almost no end to how much oil you can get in to a mayonnaise if you keep adding, lemon, vinegar, or water – so stop when you like the taste and texture. Add a pinch of Maldon Salt and some grated garlic.
5. Serve with a simple salad and enjoy.

Looking for a spicy, flavoursome side dish to jazz-up your dinner this week? Try our lip-smackingly good Bang-Bang Cauliflower! It’s quick, easy and packs a punch of flavour from the spices of smoked paprika and cayenne pepper. We also sweeten the dish through the use of runny honey and lime juice to give a zesty kick.

Why is it called ‘Bang-Bang’? It is actually derived from the Chinese cuisine and manner in which meat would be tenderized from using a stick or a hammer, creating a ‘banging’-like motion when hitting against the protein.

Make sure to add a generous sprinkle of Maldon Salt, as the salt will make sure the cauliflower retains its flavour and texture whilst roasting – avoiding a soggy cauli!

1. Heat the oven to 180C.
2. Line a large baking tray with paper.
3. In a large bowl mix together the flour, spices, Smoked Maldon Salt and cracked black pepper. Slowly whisk in the milk until you have a smooth batter.
4. Add the panko to a shallow bowl. First dip the cauliflower florets in the batter and then coat them in the panko, making sure each piece is well coated, before arranging on the baking tray.
5. Roast them in the oven for 25 – 30 mins, turning them halfway, until they are crispy and golden.
6. While they are cooking, add all the ingredients for the sauce in a small pan and gently heat so it is just warm and melted.
7. When the cauliflower is cooked remove from the oven and then toss in the sticky sauce and sprinkle with sesame seeds, spring onions and serve with lime wedges.

Did you know acai bowls originated in Brazil, where the classic pureed berry dish became globally loved for it’s refreshing smoothie like texture from the blending of the acai berry, causing it to have it’s classic purple-hued colour.

The bowl is then topped with a heap of sliced fruits, nuts and seeds. You can follow our homemade granola recipe to also add as a topped to your bowl, giving it a delectable, crunchy texture.

1. Place your bowls in the freezer – this will help keep the puree in form without melting.
2. Add the acai powder, frozen banana, frozen berries, ice cubes and pinch of Maldon Salt into a high powered blender and blend until smooth.
3. Pour the smoothie into 2 bowls, then top with any of the following toppings you like: sliced kiwi, diced mango, sliced strawberries, blueberries, coconut flakes, granola, chia seeds.
4. Serve immediately.

Have you ever tried baked ricotta before?! Try our recipe with Bold Bean Co and you will become hooked on the soft creaminess of this traybake, mixed with Queen red beans, beetroot and purple sprouting broccoli to give a nutty, earthiness to the dish. Sprinkle with a final pinch of Maldon Salt to enhance the sweetness of the gently baked ricotta cheese.

1. Preheat the oven to 220C (200C fan/gas 7).
2. Tip the red beans, beetroot, thyme, shallots and garlic into a large roasting tin (big enough to fit everything in in a single layer). Mix with the honey with a good pinch of Maldon Salt and olive oil.
3. Mix well, then put in the oven for 30 minutes.
4. Toss the broccoli with some olive oil and add to the tray, dotted throughout the beetroot & bean mix.
5. At the same time, make a space in the centre of the tin, and gently upend the ricotta into it.
6. Dress it with the olive oil, Maldon Sea Salt, the zest of half a lemon and freshly ground black pepper.
7. After this, return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
8. When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice, and scatter on a few more thyme sprigs and a final pinch of Maldon Salt before serving.

This can be made vegetarian or even vegan very easily. Simply substitute the kefir for water or nut milk and leave out the chorizo! These are so satisfying to eat and they keep so well so it is worth making ten of them.

The original filling, Olia’s dad’s favourite, has just the split peas and caramelised onion, but I do love to add the saltiness and spice of chorizo. Olia’s husband is vegetarian though, so she often split the peas and onions in two, and add chorizo to one and leave the other meatless.

1. To make the dough mix the kefir with yeast, sugar, Maldon Salt and add 350g of the flour, all in one go. Mix this using a spoon. The dough will look quite wet – that’s what you want. Cover it and leave somewhere warm for an hour to rise.
2. Meanwhile cook the split peas according to instructions. The packet might advise to soak the peas, but I don’t normally bother, the ones I use cook quickly enough. Cook them until they are soft, drain and let them cool.
3. Heat the oil in a frying pan and add the onions and a generous pinch of Maldon Salt. The salt will make the onions extract liquid and there will less chance for them to burn if you forget about them for a moment. Cook over a medium-low heat for about 15-20 minutes or until they look nice and brown. If the pan becomes dry during cooking, add little spaces of water and deglaze the pan.
4. Take the onions out and add to the bowl of peas.
5. Don’t rinse out the pan, add another small drizzle of oil and cook the chorizo for 3 minutes or until just cooked. Scrape the chorizo and the flavoursome oil into the peas and onions.
6. When the dough doubles in size, flour the surface really well and pour the dough out onto the surface. Then keep sprinkling the top of the dough with flour and using a dough scraper or floured hands keep on folding it in on itself. It should remain very soft, but should become less sticky.
7. Divide the dough into 10 pieces, they should each weigh about 70g.  Knead a little flour into each piece, so they become less sticky. Then one by one, flatten each piece out into a circle (about 12cm diameter) and add 2 tbsp of the filling in the middle. Bring two edges up and pinch them together, then flip it over onto a floured surface, seam-side down and flatten the bun gently with the palm of your hand. Keep them on a floured tray or board until ready to fry.
8. Have a plate lined with kitchen paper – to absorb the oil – at the ready.
9. Take a large frying pan and fill with oil. It should be a good 2-3 fingers deep. When the oil is hot and shimmering, carefully lay in the bun, put as many as the pan would fit to make turning comfortable for you. Cook them over a medium heat, lowering the heat if you feel the buns are starting to colour too quickly. Cook for about 2 minutes or until the underside is golden and gently flip (be careful not to splash yourself or people around you) and cook on the other side until golden brown.
10. Then lift out and drain on the kitchen paper. These are good as they are with some fresh salad on the side or alongside a simple chicken or vegetable broth.