Article Type: Recipe

Joe Woodhouse could happily eat this pie dish every week!

This recipes takes inspiration from spanakopita, which is classic, savoury Greek pie dish made from filo pastry and filled with spinach and creamy feta cheese. It’s the perfect dish that the whole family is happy to eat at any time of the year.

Joe adds sesame seeds to the dough to create an irresistible crunch, but you can also include toasted nuts to the filling, such as pine nuts or pistachios.

Here is how to make the spinach pie…

1. Heat the oil in a pan over a medium heat. Add the onions with a pinch of salt and cook for 10–12 minutes until soft and starting to colour. They still want to have texture but be at that stage when they go sweet and soft. Add to a large mixing bowl with the rest of the filling ingredients except the spinach.
2. In the same pan if it is big enough, add the spinach a couple of handfuls at a time and stir to wilt. Repeat until all the spinach is wilted. Remove to a sieve over a bowl and press out as much liquid as you can. Removing and draining in batches is also fine –whatever makes it most manageable.
3. Preheat the oven to 180C (350F), Gas Mark 4.
4. Roughly chop through the spinach and add to the rest of the filling. Mix well, taste for seasoning and add more Maldon Salt and black pepper as needed.
5. Brush your baking tin with butter. Add a sheet of filo and brush with butter. Repeat this for four more sheets. Then add the filling. Fold the overhanging filo sheets over the filling. Then brush the final two sheets with butter and lay on top of each other. Trim these fit the tin exactly. Put the trimmings in the middle of the tin to cover any exposed filling. Lay the final sheets on top. Score the top into six sections. Add the sesame seeds in an even layer. Bake for 45–55minutes. Remove from the oven and allow to sit for 10 –15 minutes before serving.

What could be more warming than a humble slice of apple crumble?

This recipe is made by @mushypeaz, where a generous glug of Graza “Sizzle” Extra Virgin Olive Oil is used to incorporate the dry ingredients and create that crumble-like texture that we all know and love. Plus, a good EVOO like “Sizzle” adds a wonderful, nuanced flavour to the baked dish, keeping the ‘crumb’ deliciously moist and not dry.

For a little extra crunch and flavour, add a pinch of Maldon Salt. The sea salt flakes gives balance to the dish, elevating the sweetness and counteracting the bitter tones.

When looking for a final topping, add a swirl of Graza “Drizzle” Extra Virgin Olive Oil to your ice cream scope. The EVOO not only allows the ice cream to hold a perfect silky and smooth texture, but also adds depth to the dish, creating a complex flavour profile.

Here is how to make the Olive Oil Apple Crumble…

1. Peel 1½ pound apples and slice thinly.
2. Preheat your oven to 350 F.
3. In a large bowl, mix apples, ¼ cup brown sugar, 1 tbsp flour, 1 tsp vanilla extract, a pinch of cinnamon, and a pinch of salt until well combined.
4. Add the apple mix to a 2 quart baking dish.
5. To make the crumble, thoroughly mix 1¼ cup flour, ⅔ cup brown sugar, ¼ cup pecans or walnuts, 1¼ tsp baking powder, and 1 tsp kosher salt in a medium bowl.
6. Squeeze in ½ cup of Sizzle and mix gently until dry ingredients are just incorporated. Make sure not to over-mix to maintain big clumps of crumble!
7. Evenly distribute crumble mixture over apples and dust with a tbsp or so of granulated or turbinado sugar.
8. Bake for 50-60 minutes until crumble is golden brown and filling is bubbling. Let cool before serving if you can!
9. Enjoy à la mode with a scoop of ice cream, a big swirl of Drizzle, and a pinch of Maldon Salt.

Where Can You Buy Graza “Sizzle” and “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Sizzle” and “Drizzle” EVOO directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Sizzle” is 100% Extra Virgin cooking oil. It’s made from peak season olives that yield a more mellow flavour. Use it every day, in every way.

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

This is a super easy dessert recipes that takes on the classic cookie cake. With a serving size for ten people, make sure to grab every spoon that you have in your kitchen and dig in! The perfect communal dessert to share amongst friends and family.

This recipe is made using Graza “Drizzle” Extra Virgin Olive Oil, where EVOO is generously drizzled over the ice cream and cookie base. This helps the ice cream to keep it’s deliciously creamy and smooth texture, whilst adding the subtle flavour notes of olive and pepperiness to the dish.

When topping your ice cream, make sure to add a good pinch of Maldon Salt. This will enhance the sweetness from the cream and counteract the bitter notes from the cacao nibs in the cookie dough.

Here is how to make the ten-spoon dessert:

1. Preheat the oven to 350 F.
2. Open the package of cookie dough (we love Trader Joe’s Chocolate Chip Cookie Dough) and place the entire pack into the bottom of a Dutch oven.
3. Press the cookie dough into an even layer and place dutch oven into the preheated oven.
4. Bake according to package directions or whenever the cookies (one giant cookie really) look golden brown and delicious!
5. Scoop most or all of your favourite vanilla ice cream (we love Noose Honey Vanilla Bean Gelato Frozen Yogurt) into the centre of the Big Cookie Doughnut.
6. While still warm, use a spoon or ice cream scoop to remove the center of the *Big Cookie,* turning it into a BIG COOKIE DOUGHNUT. “Save” the part you’ve removed as a chef’s treat!
7. Squeeze oodles of Drizzle over the ice cream and cookie.
8. Top with a generous sprinkling of flaky salt (a necessity!) and any other of your favourite ice cream toppings. When in season, we love fresh strawberries and blueberries.
9. Gather 10 of your favourite people, give them each a spoon and dig in! Enjoy!

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

Want to impress your guests at your next party? Mix up a classic dirty martini, made using Graza “Drizzle” Extra Virgin Olive Oil. Whilst holding the usual ingredients for an ordinary martini, adding EVOO will allow the cocktail to become silkier and smooth in texture, resulting in a ‘delicious’ experience.

Make sure to add a salt rim using Maldon Sea salt flakes to help bring balance to cocktail’s flavour, whilst elevating the sweetness and reducing the bitterness from the olive brine.

Here is how to make Graza’s Dirty Marg-tini

1. Using a spare olive, wet and rim a cocktail glass with Maldon Salt and set aside in a freezer to chill.
2. Add tequila, brine, Drizzle, lime, and agave nectar to a shaker tin and shake vigorously over ice for 10-15 seconds or until chilled and aerated. 
3. Using a Hawthorne and tea strainer, fine strain into your prepared cocktail glass.
4. Garnish with three Castelvetrano olives and enjoy.

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

We are delighted to team up with Chef Romy Gill in cooking a delicious sea bass made with a flavour-packed spice blend using Himalayan Pink Salt, Selected by Maldon.

There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.

Why buy line-caught Cornish sea bass

Cornish sea bass is relatively low-fat fish with a great source of protein. When purchasing your sea bass for this recipe, make sure that it is line caught in local waters.

• Line-caught sea bass is a sustainable, traditional fishing method of a simple hook and a line. This method of fishing has minimal environmental impact due to being small scale and not over-fishing., meaning there is no waste fishing. If small fish are caught, they are returned back to the water immediately.
• The quality and taste of line-caught fish is of a much higher quality compared to fish farms. It is believed to have a fresh taste as they are not exposed to pollution and debris.

Here is how to make Romy Gill’s Cornish sea bass recipe…

Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.

How to make the spice blend

1. To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.
2. Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.
3. Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.
4. Rub well, and then drizzle over olive oil and the juice of one lemon.
5. Once the fish is evenly covered, leave in the fridge for one hour before cooking.

Cooking and dressing for the sea bass

1. To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.
2. While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.
3. Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.
4. Finally, add 1 tsp of olive oil and take off the heat.
5. When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!

What can you serve with sea bass?

Romy created a dish of roasted stem broccoli, served on a bed of creamy feta that pairs perfectly well with sea bass. The tasty, green crunch of the stem broccoli compliments the succulent, light flakiness of the fish that makes your taste buds sing! When served with feta cheese, it will a subtle burst of creaminess and silkiness as you take your first bite.

If you are looking for a lighter option, you can serve your cooked sea bass along with a simple cucumber salad. Easy, refreshing and bursting with flavour, adding cucumber to the dish will actually help elevate the flavours of the sea bass, making a deliciously balanced dinner.

Romy Gill and Maldon Salt

If you enjoy Romy’s culinary creations as much as we do, then get ready to ‘feast’ your eyes on other delicious recipes that Romy has made using Maldon Salt. From sensational Moong Bean Dal’s to a showstopping Orange and Cocoa Cake, the options are endless!

Plus, we also had the opportunity to do a Q&A with Romy about her heritage and her top food recommendations when celebrating Diwali. Pour yourself a cup of tea and get seated for a wonderful read.

Join Michelin-star Chef Lisa Goodwin-Allen in creating the perfect starter for your dinner party! Warm cured Scottish Salmon, which is made from using our brand-new Himalayan Pink Salt, Selected by Maldon.

This is the dish to make if you want to really impress your guests this evening. Paired with fresh cucumber, pickle and dill, your taste buds will be singing as you serve up this dish.

Do you need ideas for a main course? Try Lisa’s delicious Harissa Spiced Sticky Lamb Belly, which is paired with a creamy whipped fetta and topped with pockets of pomegranate and almond flakes.

Salt cure:

1. Begin making the salt cure by blending all the ingredients until combined. Set aside.

Warm cured salmon:

1. Next, begin making the warm cured salmon.
2. Evenly cover the salmon loin with the salt cure, then wrap in clingfilm.
3. Leave to rest for about 40 minutes to let it cure.
4. Remove from the clingfilm and wash off the salt cure from the salmon, patting dry with a jay cloth.
5. Re-roll the salmon in clingfilm tight.
6. Cook on 38°c steam for 30 minutes.
7. Chill immediately, then cut in to 4 even portions.
8. To reheat, place back in the steamer or drop into a bath of olive oil and lemon at 52°c for 5/6 minutes.
9. Remove and plate on a dish.

Champagne sauce:

1. To make the champagne sauce, sweat the shallots in the butter for 3-4 minutes until soft, no colour.
2. Add the champagne and reduce until it forms a jam-like consistency. The liquid should start to coat the shallots.
3. Once reduce, add the crème fraiche, butter and fish stock.
4. Bring to the boil. Once boiled, place into a blender and blend until smooth. Pass through a fine sieve and season with Maldon Salt.
5. Finish with a splash of champagne to serve.

Dill Oil:

1. Chop through the dill with a knife before putting in a thermomixer with the sunflower oil and spinach. Blend at speed 6 for 6 minutes at 70c.
2. Hang in a tammy cloth over a bowl to drip clear.
3. Once finished, pour into a small bowl. Add into the diced cucumber and gherkins to to the oil. Mix together gently and season with a little pinch of Maldon Salt.

To plate:

1. Put a good spoon full of the dill oil mixture into the centre of the bowl.
2. Place the warm salmon on top.
3. Foam and spoon around with the hot Champagne sauce.
4. Garnish with salmon caviar and dill.

Try our succulent lamb belly recipe, where Michelin-star Chef Lisa Goodwin-Allen uses harissa and our brand-new Kalahari Desert Salt to make a beautifully sticky sauce.

Lisa pairs the dish with a deliciously creamy whipped feta cheese, which is then topped with pomegranate for pockets of sweetness and toasted almond flakes for an irresistible crunch.

We recommend making Lisa’s Honey Glazed Peach for dessert to finish off a very flavourful dinner party for your guests. The peach is accompanied with sheep’s milk ice cream and salted using our Maldon Sea Salt flakes. It’s topped with a honeycomb tuile for that added layer of sweetness.

Salt brine:

1. Place all the ingredients into a pan and warm over a medium heat until all the salt has dissolved.
2. Pour into a container and leave to completely cool in the fridge.

Lamb sauce:

1. In a hot pan, add the sunflower oil and onions, cook for 8-10 minutes until soft and nicely caramelized.
2. Add the thyme and garlic, cook for a further 2 minutes
3. Pour in the white win and reduce until the liquid starts to coat the ingredients.
4. Pour in the lamb stock, bring up the boil, then simmer for about 30 minutes and reduced 3/4.
5. Add the Harissa paste and whisk well, bring back to a boil and pour the sauce through a fine sieve.

Lamb belly:

1. Cut the lamb belly in half.
2. Place the belles into the cold salt brine and brine for 2 hours.
3. Remove the bellies from the brine and pat dry.
4. Place one belly on top of the other and wrap tight in cling film, vac packing it tighlty in a vac pack bag.
5. Steam at 85c for 12 hours.
6. Once cooked, place in the fridge to cool.
7. Remove from the fridge and cut the lamb into 4 equal pieces.
8. In a hot frying pan seal, cook the lamb on both sides until golden brown.
9. Place on to a tray and coat with a little bit of the lamb sauce.
10. Put into the oven at 180c for about 8 minutes until hot and soft.

Whipped feta:

1. In a blender, add the the feta, roast garlic, crème fraiche and cream.
2. Blend until smooth.
3. Season with lemon juice and Maldon Salt.

To serve:

1. Place the hot sticky glazed lamb belly on the plate.
2. Garnish the top of the lamb with pomegranate, flaked almonds, and a couple of coriander leaves.
3. Put a good spoonful of whipper feta next to the lamb and finish with the lamb sauce.
4. Garnish with pomegranate seeds, toasted flaked almonds.

We love to finish things on a ‘sweeter’ note! Join Michelin-star Chef Lisa Goodwin-Allen in creating a decadent dessert that focuses on a simple glazed peach made from using honey.

Lisa pairs the dish with sheep’s milk ice cream, which is salted using Maldon Sea Salt flakes for elevation and brightness! If you prefer a flavoured ice cream, we recommend making our homemade blackcurrant ice cream recipe, that requires no churning!

Peaches:

1. Cut the peaches in half and remove the stone.
2. Place the peaches into a medium pan, add the madeira wine, honey, sugar, and squeeze over the lime juice.
3. Bake in the oven at 180°C for about 8 minutes until the peaches are just turning soft and the skin is coming off.
4. Remove the peaches from the oven and allow them to cool slightly. Peel away the skin from each peach.
5. Reduce the remaining liquid and then pour back over the peaches to glaze.

Raspberry soup:

1. Place all ingredients into a small pan and put the lid on top, cook over a medium heat for about 5 minutes until the raspberries have broken down and released their juices.
2. Pour though a fine sieve and leave to cool in the fridge.
3. Serve cold.

Maldon Salted sheep’s milk ice cream:

1. Place the milk and milk powder into a medium pan.
2. Mix in a small bowl the glucose powder, sugar, ice cream stabilizer and Maldon Salt.
3. Warm the milk on a medium heat whisking until all the milk powder has dissolved.
4. Whisk in the remaining dry ingredients, bring to the boil and boil for about 2 minutes whisking continuously.
5. Pour though a fine sieve and leave to completely cool.
6. Churn in an ice cream machine.

Honeycomb tuile:

1. Place all the ingredients into a small bowl and whisk together until all incorporated.
2. Spread into the moulds and bake at 170c for 6 minutes until golden.
3. Remove from the mould and cool.

To serve:

1. In a cold bowl put 2 good spoon full of raspberry soup
2. Place half of glazed peach in the centre.
3. Put a Rocher of ice cream on to the peach finish with the honey tuile.
4. Garnish with flowers and herbs.

This is the only brownie recipe you need.

Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen. One bowl, one recipe, and made in less than an hour…what more could you want?

Why add salt to brownies?

Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.

The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!

Dark Chocolate Vs. Milk Chocolate

Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..

Here’s how to make classic fudgy brownies…

1. Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
2. Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
3. Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.  
4. Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
5. Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
6. Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
7. Remove from the oven and sprinkle with some more Maldon Salt.
8. Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.

What to serve with your brownies…

You can’t just have a brownie plated on it’s own!

Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.

If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!