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1. Set the oven to 200°C. Wash the beetroot. Cut a large piece of foil and place all but two of the beetroots on the foil, drizzle with a little olive oil, 2 tablespoons of water, salt and pepper and wrap the beetroot up into a parcel and place on a baking tray. Bake for 35 minutes in the centre of the oven. Open up the parcel and continue to bake for 25 minutes or until cooked through.
2. In the meantime prepare the remaining beetroot, wash, peel and slice very finely, if you have a mandolin this will do the job perfectly. If you’re using different coloured beetroot you’ll have to pickle them separately as the colours will bleed. Mix the water, vinegar, sugar and salt and stir until dissolved. Place the beets into a non reactive bowl and pour over the pickling solution. Leave to pickle for at least 25 minutes.
3. Brush the rye bread with a little olive oil and roughly chop the walnuts, bake in the oven until crisp and the nuts golden, approximately 5 minutes.
4. Wash and de-vein the kale, cut into approximately 4cm pieces. Have a pan of salted boiling water ready and blanch for 3 minutes, plunge into ice cold water. Drain and squeeze out any excess water, unfurl the leaves and place onto a piece of kitchen paper ready to sauté.
5. In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
6. Pour the milk into a saucepan, heat to boiling point and reduce the heat to low, crumble the chèvre into the pan and whisk vigorously.
7. Spoon the chèvre cream onto the plate, cut the roasted beetroot into quarters or sixths, depending on the size. Arrange on top of the chèvre cream along with the kale and then the slices of pickled beetroot. Top with the rye crisps and roasted nuts, serve warm.

How to create:

1. Pack your vegetables (or vegetable stalks, leaves, scraps!) into jars. Then heat the above ingredients in a pan of water to dissolve the salt, and taste – you may want to add either more sweetness or salt, be guided by your own taste buds! Pour it over (both hot or room temp is fine, but pouring it hot will soften your vegetables a bit which works nicely for cauliflower) the vegetables. Then let it all cool down, close the lid and keep in the fridge.
2. The pickles can be eaten as they are or they make for such a good winter salad!

This recipe enhances the Maldon Salt by flavouring it with the floral and fragrant taste of lavender.

Lavender has a distinctly floral flavour but as it is part of the mint family it has hints which are close in similarity to mint and rosemary – this means the lavender flavoured salt works brilliantly with sweet bakes such as shortbread biscuits, chocolate, and crème brûlée but also with savoury dishes such as lamb, fish, and chicken.

It could also be used to salt the rim of a homemade cocktail or sprinkled across cheese and crackers. The possibilities are endless, plus once you make a batch you can store it in an airtight container for 6 months.

How to make lavender salt?

1. You must make sure the lavender you use is dried – you can buy dried and edible lavender from the supermarkets, however if you are cutting from flowers at home then simply remove the flowers and allow to dry for a week before using.
2. Place the dried lavender into a pestle and mortar and crush until they are broken up and mostly ground.
3. Mix this with the Maldon salt and then store in an airtight container.

How to create:

1. Pop all the ingredients into a saucepan with a splash of cold water.
2. Mix to combine them and bring to a simmer over a medium-low heat, stirring constantly for 10 minutes.
3. Then cover and simmer on a very low heat for 1 hour stirring occasionally.
4. The figs will break down and you’ll be left with a delicious jam with textured bits from the soft fig skin.
5. Popping your jam into jars is a slightly lengthy process… but worth it to give it the longevity so you can enjoy it later in the year. Pop your glass jars on a tray and slide them into the oven at 130c/275f (don’t have it any hotter as they may shatter) leave them in the oven for at least 20 minutes. Be extremely careful taking them out one by one using oven gloves, popping them on to a heat proof mat or pad. Spoon the hot jam mix straight into the jars and seal the lid tightly. Pop your jam in the cupboard, once open keep in the fridge and consume within 2 months!

How to create:

1. Preheat the oven to 270 fan assisted and line a baking tray with some oven/baking paper. Once the oven reaches temperature, lay the bacon onto the tray and cook for 7 minutes until nice and crisp. Remove from oven, dab the excess fat off using a little kitchen paper and set aside.
2. Pop your sourdough bread into the toaster and meanwhile in a small bowl combine the ricotta with oregano, black pepper and a generously seasoning of Maldon sea salt and mix well.
3. Remove the bread from the toaster and spread the ricotta evenly onto the surface. Then top with the figs, sandwich the bacon slices in between the figs, sprinkle over with nigella seeds, chilli and some black pepper. Drizzle generously with clear honey and finish with a generous sprinkling of Maldon sea salt crystals and enjoy!

How to create:

1. Stir all ingredients together in this order and serve!

1. Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade.
2. Place the chillies in a 1 litre preserving jar, packing them down lightly.
3. Mix the remaining ingredients in a jug, then pour the liquid over the chillies.
4. Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour!

How to create:

1. Add all ingredients to the glass, stir well, add ice, garnish with a celery stick, cherry tomato and lemon wedge with cracked black pepper & enjoy!

How to create:

1. Shake all ingredients together over ice.
2. Salt rim 2 glasses.
3. Serve with a wedge of lime.