Dukkah, also commonly spelt duqqa, is a Middle Eastern and Egyptian blend of nuts, seeds and warming spices, coarsely grounded to create a savory, sweet and slightly zesty flavour!
Typically used as a dip for breads or vegetables, we serve ours on a softly roasted sweet potato to really infuse the flavours and aromas of the blend. We use a pinch of Maldon Salt to heighten the earthy notes of pistachios, almonds and cumin within this dish.
Start by toasting the nuts. Heat the oven to 180C and place the nuts on to a baking tray and place in the oven for 5 minutes – keep an eye on them so they don’t burn but are nicely golden.
Remove from the oven and then when slightly cooled, chop or bash in a pestle and mortar. Then tip into a large bowl.
In a large frying pan start by toasting the sesame seeds, then add these to the nuts.
Next toast the fennel seeds, coriander seeds and cumin seeds until they are golden and smelling fragrant. Add these to the pestle and mortar and crush before adding to the bowl with the nuts. Add the smoked paprika, Maldon Salt and black sesame seeds and mix well.
You can now use this dukkah on several dishes – salads, on feta or burrata, meat and fish, roasted vegetables and hummus. We served ours on a soft roasted sweet potato.
Paccheri is a type of pasta that is commonly shaped of a very large tube, with origins of this pasta being traced back from Campania, Italy.
We’ve taken this classic pasta dish and given it a culinary twist with the use of butternut squash and chorizo for a comforting warmth of flavours. Remember to add Maldon Salt to your water when boiling the pasta as the salt will add an extra layer of flavour to the water, in which is then absorbed by the pasta when cooking.
Preheat the oven to 180C.
Peel and dice the butternut squash into rough chunks. Place onto a baking tray with the onion wedges and the garlic gloves still in their skins. Drizzle with 1 tbsp of olive oil, some Maldon salt, cracked black pepper and the chilli flakes. Toss them all together and then roast for 15 minutes until the squash is tender.
Cook the pasta according to the pasta instructions in a large pan of salted water.
In a large frying pan add the chorizo and fry until crispy. Once the butternut squash is cooked, remove from the oven, and add it to a blender with the onion and the garlic squished from their skins. Ladle in some of the pasta water and then blitz until smooth.
Tip the butternut squash sauce into the frying pan with the chorizo, then lift the cooked pasta into the sauce, adding some more pasta water if needed so it coats the pasta and turns into a glossy consistency.
In a small frying pan heat 2 tbsp of olive oil, then fry the sage leaves until crispy.
Spoon the pasta into bowls and top with the sage leaves, a drizzle of oil, some cracked black pepper and a good grating of parmesan.
The Belfast author become a viral sensation with nearly 2 million followers during lockdown, who shared the simplicity of home-style recipes in which can be made from the accessibility of a slow cooker or an air fryer. Simply prep the recipe in the morning and then you can get on with your day…returning home to a fantastic, tasting dish!
Nathan shows his passion for wanting to share easy-to-follow recipes for all home cooks, regardless whether they are skilled or not! Additionally, he delves into the amazing cost-effectiveness of the slow cooker, in which supports and helps busy families in creating beautifully tasting dishes without the added expense. With a bundle of delicious recipes to choose from including family favourites of the humble roast dinner, to ‘fakeaways’ like Chilli Beef Noodles, this cookbook is perfect for anyone who wants to create foolproof dishes that not only taste great but make you feel great!
Irish Stew
Being on the island of Ireland, it would make sense for Nathan to include the iconic Irish Stew. He stresses that everyone has their own recipe, but this is how HE makes his own. It may appear controversial to some, but he likes it this way a it is inspired by his mum who always made it this way in her slow cooker, which adds so much more flavour and succulents to the protein. Don’t worry if you do not like Guinness, you won’t taste it – the alcohol evaporates, leaving an amazing rich gravy to be tucked into.
600ml boiling water (or less less if you prefer thicker consistency)
1 tsp curry powder
1-2 bay leaves
3 garlic cloves, chopped
7 potatoes, peeled and quartered
Gravy granules, or 1 heaped tbsp of cornflour, mixed to a paste with 1 tbsp water (optional)
Fresh parsley, to garnish (optional)
Pinch of Maldon Salt
Black Pepper
Method:
Place all the ingredients in the slow cooker, stir and season to taste.
Cook on high for 4 hours or low for 8-9 hours.
Use a spoon to break up some of the potatoes in the sauce.
Garnish with chopped fresh parsley and a final pinch of Maldon Salt.
Tips:
All you need is crusty bread with lots of butter to mop up the succulent juices after.
If you prefer a thick sauce, add the gravy granules or cornflour paste, but Nathan prefers his without.
In Conversation with Nathan Anthony
We had the delightful opportunity to sit down with Nathan and discuss the real inspiration behind his cookbook. We delve into the meaning behind the title of the cookbook ‘Bored of Lunch’, with also discussing his own personal message of the energy efficient of the slow cooker.
Hi Nathan! We wanted to give you huge congratulations on the release of your cookbook; Bored of Lunch: The Healthy Slowcooker Book! What inspired you to write a cookbook where recipes are created through use of a slow cooker.
Thank you! I have always used a slow cooker because I am always on the move and super busy with my job, I work for one of the largest companies in the UK so throwing ingredients into a pot and coming back to a nutritious meal suits me. They are perfect for those who have a full time job or even those with a busy family. They pack in a lot of flavour and are very energy efficient so it’s a win win all round.
We love the name ‘Bored of Lunch’ because it’s so straightforward and to the point. However, why did you choose it – Is there a story behind it?
Bored of Lunch was born at the start of lockdown and focussed on lockdown lunches, slow cooker soups and trying to get people to eat healthier, nutritious food boosting their immune system. It has now evolved into a huge platform with almost 2M followers. I am occasionally bored of my lunch so tend to meal prep and use my slow cooker and airfryer as a method to do so.
You mention a huge focus is about how energy efficient a Slowcooker really is! Why do you want to spread this message to your readers?
I think everyone is feeling the pinch at the moment from every corner of life from food, heating, electric, clothes. Using a slow cooker will help save you by using just slightly more energy than a lightbulb, You don’t need to use any oil either so its perfect. It also saves you time and time I think you cant put a price on.
Come on, you must have a favourite recipe in your cookbook! Can you share it with us?
Garlic Mac and Cheese is definitely my favourite, the pasta cooks in with the milk, melted cheese and garlic then topped with more cheese and a gorgeous crumb. So moreish but a really money saving, proper comfort food.
Where did this appreciation for food come from? Have you always been inspired or was it something you grew to love growing up?
I have always loved food and been surrounded by foodies throughout my life, from grandparents and aunts its always been in me, I was fascinated watching cookery shows as a child. I didn’t actually start cooking until I went to university and had to fend for myself so its not something I have been doing for a long time or have years upon years of experience in.
You are a viral sensation on TikTok and Instagram, do you think this is helping younger generation appreciate food and cooking more?
Definitely, I find a lot of busy people make my recipes but I have found students at Uni who are just learning how to cook or want to save money make my recipes. Theres not one generic demographic of follower I have I have people from all ages which is amazing. I try to make recipes be accessible and ingredients easily purchased from local shops so no fancy delis or bespoke shops.
Name 3 things in the kitchen you can’t live without?
Cornflour – a lifesaver when it comes to helping thicken a sauce or gravy. I also use it to coat a lot of chicken etc for fakeaways in the airfryer
2. Garlic, if a recipe says use two cloves I use five. I LOVE garlic and use it in nearly every savoury meal
3. Kitchen scales, not remotely fancy but when adding pasta or noodles to a slow cooker its key you weigh them.
What does a normal day-in-the-life look like for you Nathan?
I will get up early, maybe load up the slow cooker and record what I put in, work all day, few coffees and lunch with colleagues then come back and finish recording a slow cooker recipe. Have dinner, head to the gym and then ill edit the video before bed, hopefully whilst watching Netflix and decompressing after a busy day. Everything I do I do it on my phone I don’t have any fancy cameras or equipment.
Want To Create a Recipe From This Book?!
You can find where to purchase Nathan’s debut cookbook here and start creating a bountiful of easy yet deliciously good recipes for yourself and your family!
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 Nathan’s recipes!
Bao (bow) Buns, also known as steamed buns, are thought to be derived within the Chinese culture as a filled version of ‘Mantou’, which is a steamed dumpling resembling a soft-like textured bread. However, a dumpling is commonly boiled or pan-fried, whereas bao bun’s are to be steamed in either a steamer or a slow cooker.
These buns are utterly delicious, being warm and fluffy in the inside from the sweet, white dough. You can learn how to make the dough from our Sticky Miso Roasted Aubergine Bao Buns recipe, primarily consisting of flour, Maldon Salt, sugar, yeast, milk and a dash of oil.
In this recipe, we fill our bao buns with the succulent protein of pulled pork (boneless pork shoulder), coated in soy sauce, Siracha and honey to add a touch of sweetness. We also combine layers of finely sliced carrot, radish and cucumber to add a layer of crunch for texture.
Start with the pulled pork. In a small bowl, mix the soy sauce, siracha, garlic, ginger, sesame oil, Maldon Salt, and runny honey.
Add the pork to a slow cooker and the pour over the sauce, mixing it well into the pork so it is fully coated. Place the lid on and cook on high for 4 -5 hours.
After this time the pork should be completely tender, and you can shred it with two forks. Toss in the remaining juices and set aside.
Make the pickled vegetables. In a large bowl mix the rice wine vinegar and caster sugar, whisking until the sugar dissolves. Peel the carrot and cucumber into long ribbons, and finely slice the radish, then place them into the vinegar bowl and toss well. Set aside to lightly pickle.
To serve, steam the bao buns until fluffy and soft. Then fill with the pulled pork and some hoisin sauce. Then sprinkle with sesame seeds and some finely sliced spring onions.
Serve alongside the pickled vegetables and some coriander for some extra crunch.
The only thing that survived this winter’s frost in Olia’s garden was kale, so she is using it in anything and everything! Use any dark greens that you have – spinach, cabbage, spring greens, wild garlic or nettles if you go foraging. Leeks give this pie a nice body and sweetness.
Clean the leeks well and slice lengthways in half, then slice thinly across. I only trim the dry edge of the green part of the leek, but use up the rest of the green part. Heat the butter and oil in a large frying pan or pot and add the leeks, cook over a medium-low heat until they soften, then add the garlic followed by the spinach and the kale and a generous pinch of Maldon Salt. At this point I cover the pan with a lid, this will help steam the greens. You want everything to yield and become nice and soft. Add the spring onions at the very end and cook for 2 minutes.
Let the filling cool down a little, then stir in the feta and plenty of black pepper. Butter a pie dish or a small deep tray and put the filling in.
Brush the melted butter over each filo sheet and crumple it on top of the filling.
Preheat the oven to 180C fan. Cook for 30 minutes or until the top is golden and the filling piping hot.
Store-bought granola’s can be quite expensive these days – Why don’t you save your pennies and make your own!
This recipe is packed full of nutrients from the blends of toasted nuts and seeds. Swap your honey with agave syrup for this recipe to be completely vegan-friendly as well.
Preheat the oven to 180C.
Line a large baking tray with baking paper.
In a large bowl mix together the oats, nuts and seeds with the cinnamon and Maldon Salt. In a small pan melt together the coconut oil and agave syrup gently. Then pour this over the oats and mix well, making sure everything is evenly coated.
Spread it across the baking tray and place into the oven. Bake for 10 – 15 minutes until lightly toasted and golden brown.
Remove from the oven and allow to cool slightly before stirring through the coconut flakes.
Add on top of your breakfast porridge, yogurt or even on a salad to add a new level of texture with the delicious crunch of the nuts and seeds!
We recently caught up with the talented Imogen Davis, co-founder of Native restaurant, situated in London’s Mayfair. As previously noted in our article; In Conversation with Imogen Davis, Native is a zero-waste eatery with a strong focus on ingredients being foraged and sourced locally.
Within this article, Imogen gets creative in making a deliciously good punch made with mushrooms! (Yes, really mushrooms!). Being a non-alcoholic beverage, this drink is perfect for Dry January – to be enjoyed over ice to infuse the wintery, warming notes of the forest and freshly ground coffee. Additionally, we also managed to sit down and share a few details with the creator herself, where we get to know her tips for making a low/no alcohol tipple to understanding her own personal inspirations.
Mushroom Milk Punch
Imogen’s clarified milk punch with mushroom coffee takes a little advance preparation, but is 100% worth the effort for a showstopper of a silky smooth, slightly earthy non-alcoholic beverage – enhanced by a sprinkle of our Maldon Salt. The reason you add a pinch of Maldon to this drink is to enhance the sweetness and counteract the bitter notes of the ground and mushroom coffee.
Ingredients:
10g coarsely ground coffee
10g mushroom powder (Imogen used nootropics adaptogenic coffee)
200ml water
10g sugar
Pinch of Maldon Salt
100ml organic whole milk
10ml lemon juice
Method:
Brew the coffee, sugar and mushroom powder with 200ml boiling water, leave to infuse for a minimum 12 hours and then filter. As the mushroom powder is very fine, leave plenty of time to drip through.
Bring the milk to a slow boil in a saucepan over low-medium heat.
Once boiling, add the lemon juice and remove from heat, slowly stirring as the curds separate from the whey. Leave for 30 minutes until cool.
Strain the curdled milk through a fine cheesecloth into a large jug and watch the clear liquid slowly separate from the solid curds – have patience!
Once it has fully filtered and you have a clear liquid, stir the mushroom coffee cold brew into the whey, remove the curds from your filter and set aside to enjoy as a snack or to make a salted lassi.
Now reuse the cheesecloth to filter the mushroom-whey mix. You should see a very clear, golden liquid. Filter until you have the desired finish – it took Imogen three trips of drips.
Now to reap your rewards! Add a pinch of Maldon Salt (subbing in Smoked Salt will give a more wintery, rich notes) and 150ml of the punch mix you have made to a highball glass. Stir over ice.
Notes:
You can batch prepare this and keep in the fridge for 1 month.
If you want to add an alcohol element to the drink, just restrain together for a super silky, clear drink!
Tips, Tricks and More with Imogen Davis
Once the making this delectable punch was done, we were able to sit down and have a chat with Imogen, getting to know her tips on creating a low/no alcohol tipple, the benefits of Dry January and what motivates her being the co-founder of a restaurant with a zero-waste ethos and foraging fanatic!
What are your tips for creating no/low alcohol cocktail creations?
Just like all of our drinks, we look at classics and try and give them a native twist, I try not to define a drink by specifying that it contains alcohol or not, but create something that is inspired by the seasons, or a special ingredient we’d like to spotlight.
What are the benefits of Dry January?
January is a great time to reset and refocus for the year ahead. I tend to steer clear of demanding a whole dry month upon myself, but it’s definitely welcomed after an indulgent festive period – especially with the no/lo options that are now out there!
Name 3 things in your kitchen that you can’t live without.
A multi-tool! It’s so versatile- it’s a knife, I can take it foraging as well as the kitchen and even use it to fix broken things.
Kilner jars – kilners are perfect for organising everything from spices to my daily kombucha, as well as ensuring my freezer is prepared for all eventualities! It makes the mission of having no single use plastic a joy.
Maldon salt, of course!
What inspires/motivate you?
Bringing joy to people through food and drink – it really is as simple as that! (the process of getting there is often less-so!)
Still Wanting More?
If you are interested in creating more low/no alcoholic beverages during the month of Dry January, we have many delicious recipes to choose from! Our delicious Paloma mocktail using Feragaia is perfect to replicate a warming, wintery spice in the dark evenings.
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 cocktail masterpieces on our socials.
This sweet and sour chutney is made with a variety of home-grown tomatoes – I’m using un-ripened tomatoes, which are left behind at the end of the harvest but are delicious when fried or used in chutneys.
Start by slicing the onions and dicing your tomatoes. Put both in a pan on a low heat along with cloves, star anise, sugar, wine, pepper and a good sprinkle of Maldon Salt.
Slowly cook the ingredients on a medium heat, stirring regularly.
The chutney is ready when it has reduced by about 3 quarters and the texture has turned jammy.
Serve on fresh toast with a poached egg, add pepper, a final pinch of Maldon Salt and enjoy!
Fermented food is great for your gut and this organic sauerkraut is such a treat to make and eat.
Chop the cabbage or put it through a mandolin, adding the spices or herbs of your choice. Put the cabbage into a mixing bowl and add Maldon Salt.
Massage the cabbage for about 3-5 minutes until moist. You should see liquid start to appear when you squeeze it. Salt plays a key role in the fermentation process, encouraging the growth of healthy bacteria whilst also killing off any bad bacteria.
Sterilize a jar with boiling water and then fill the jar with the cabbage, pushing it down so that the sauerkraut has no air bubbles in it. Ideally you want the cabbage to be fully submerged in the liquid.
Leave in your kitchen for at least 5 days. You can leave it for longer if you prefer a tangier flavour, but once open, be sure to store in the fridge.
A Premium Alternative to An Alcoholic Drink
We are delighted to team up Feragaia, the first ever working alcohol-free distillery in Scotland! Co-founders Bill Garnock and Jamie Wild combine traditional distillery methods with a bountiful of 14 botanicals from both land and sea, including seaweed, bay leaf and chamomile.
It is this reason that makes Feragaia so unique, as the brand does not rely on alcohol to carry it’s flavours unlike other alcohol-free spirits; they use natural flavours and qualities to transform the spirit into having a complex yet clean taste which is making powerful movements within the drinking scene.
Traditionally distilled and bottled in the beautiful Scottish Lowlands, the natural flavours go through distillation runs, which are then blended with fresh, Scottish water to create a perfect balance of earthy, spice notes.
In Conversation with Feragaia
We recently had the opportunity to sit down with Feragaia and explore the inspirations behind the brand, from Bill and Jamie’s story to them letting us know the perfect food pairings that go well with the spirit. Make sure to have a tea and biscuit in hand as this makes a perfect read!
We are BIG fans of your drinks! Tell us, what inspired you to make an alcohol-free spirit?
We love to hear it, thank you! We’re huge admirers of the heritage and quality of Maldon. For me, Feragaia started with a question that I kept on coming back to. It was ‘why do I feel so trapped by alcohol?’ Working in spirits gave me a high exposure to alcohol, combined with a traditional English drinking habit – I found it relentless and restricting. I concluded that confidence could answer my question and so I set about developing a premium, unapologetic and confident alternative. So people can have a equal choice – very democratic!
How would you describe the taste of Feragaia?
It’s an original and unique taste, with a refreshing depth of flavour. 14 carefully selected botanicals create a layered and wild journey through land~sea~spice.
We’ve done some research and found that ‘Feragaia’ translates to ‘wild earth’. Is there a correlation behind your name and your drinks?
You got me! In a small way perhaps, but Wild fortunately evokes so much more than just me. Like so many, Earth’s wild places are places that Bill and I greatly value and crave connection to. It was this shared core belief that established the Wild/Fera seed!
Courier – Food & Drink – Julia Bryce – Feragaia Distillery story – CR0038565 – Glenrothes – Picture Shows: Bill Garnock (31) and Jamie Wild (31) at Feragaia Distillery, Scotland’s First Alcohol Free Spirit Distillery – Tuesday 27th September 2022 – Steve Brown / DC Thomson
What an accomplishment in becoming the first working alcohol-free distillery in Scotland! We would love to know Jamie and Bill’s story on how Feragaia was born to where it is now.
Thank you. It is something we are incredibly proud of. We’ve always wanted to set the benchmark for transparency and quality in this category, there is too much ‘smoke and mirrors’ and it’s hurting the reputation of alcohol-free spirits. Bill is the Scottish one in Feragaia and was the driving force behind our provenance and process, out of which was born Feragaia’s respecting of Scotland’s rich heritage of premium spirits and progressive nature.
Would you say the alcohol-free movement is becoming more popular as the years go on?
Absolutely! Since launching Feragaia in 2019 we have sampled thousands of people. I can confidently say people’s curiosity and confidence in alcohol alternatives has and continues to grow. I expect this to be the case for some time.
We’ve seen you make many delicious cocktails, what would you say your top 3 favourites are?
In order of simplicity. I love our perfect serve ‘Wild Ginger’ 50ml Feragaia, Ginger ale and a slice of lime. Next up, our most popular cocktail serve – ‘Paloma’ 50ml Feragaia, Pinch of Maldon salt, squeeze of pink grapefruit and topped with tonic. Finally, it took me months to perfect this one, but the ‘Smokey Old Fashioned’ with a large ice block brings me great joy. Lapsang Souchung tea, ginger syrup, lime and Feragaia. It really redefines in my mind what an alcohol-free drink can be.
How would you try and convince someone who has never purchased an alcohol-free spirit to give it a try?
“I still drink alcohol, but sometimes I can’t or I’d rather not. In which case why should I sacrifice my experience, and feel left out?” Feragaia, is the original-free spirit that is redefining alcohol-free through its refreshing depth of flavour that’s distilled at our very own distillery in Fife, Scotland. It allows you to have a sophisticated and delicious drink to savour and enjoy during those moments where alcohol is to be avoided – how about a taste?”
What food would you say pairs well with Feragaia?
We talk about depth and length of flavour as this is what slows you down and makes Feragaia ‘a drink’ apart from a soft drink, juice, tea etc. The long finish is very complimentary when eating as there isn’t too much of a clash on the top of the pallet. I’ve always liked the combination of some savoury appetisers like roasted nuts and Feragaia in that aperitif moment. If I’m really pushing the boat out then the link between our land & sea botanicals and oysters are quite special!
Your bottle and cap are both 100% recyclable and the botanicals used are composted after distillation. Is this a topic in which you are passionate about?
We tried to register ourselves on B Corp before we registered on companies house! Then we realised we needed to have a registered business to apply for B Corp. At the core of our business lies a belief that truth, authenticity and purpose are ‘must haves’ today. We have developed a sustainable foundation on which Feragaia can grow and meaningfully support the changes that we need to make together in the world.
Now…we are very much excited to announce that Maldon Salt is in the Paloma recipe. What is your favourite way to enjoy Maldon Salt in a drink?
I love the story of land and sea, which could be more apt for Maldon Salt. Salinity when used in drinks correctly is really effective. You just can’t better the Paloma, bitter citrus, saline complexity and the defining depth of Feragaia – It is complete! Sláinte
Feragaia x Maldon Salt Cocktail
In celebration of Dry January, Feragaia and Maldon have come together to create a ‘Paloma Cocktail’.
This cocktail has a beautiful, fresh taste of citrus from the courtesy of Feragaia’s blackcurrant leaf and lemon verbena and Two Keys Pink Grapefruit Soda. Being naturally sweet, the flavour is hightended from a generous sprinkle of Maldon Salt on top to emphasise the sweet notes and counteract the bitterness…delicious!
Add 50ml Feragaia, 15ml Two Keys Pink Grapefruit Soda and a pinch of Maldon salt to a highball glass.
2.Stir until dissolved, add ice cubes and garnish with pink grapefruit.
Win a Bundle of Goodies!
You could be in the chance of winning one of our limited edition bundle packs, which includes a bottle of Feragaia, Two Keys Grapefruit Soda and an exclusive Maldon Salt Pinch Tin…the perfect combination to create our deliciously good Paloma cocktail!
Head over to our Instagram Giveaway now to enter… But be quick! There are only a number of limited bundles to win.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your cocktail masterpieces on our socials.
