Tag: summer

Sweet, caramelised grapes, salty feta with a good seasoning of Maldon Smoked Sea Salt, served alongside warm pita. A simple yet deliciously bold starter for your next dinner party!

  1. Preheat oven to 200°C. Place the grapes onto a roasting tray and toss them in vinegar, honey and season with Maldon Smoked Sea Salt flakes.
  2. Place into the oven and roast for 20-25 minutes until jammy and caramelised.
  3. Serve the roasted grapes and feta with grilled pita bread.

Recipe by Helena Moursellas.

Is there anything better than sweetcorn cooked over the fire?! The perfect combination of smoky, sweet, spicy and salty with a sprinkling of Maldon Sea Salt. This method of cooking partially steams the corn initially when the husk is on as it heats up. The outer layers will slowly dry out and cook away to reveal the corn kernels, resulting in a lovely smoky and charred flavour. You can also do this on a regular gas BBQ or alternatively boil the corn and serve with the same dressing.

  1. Place the corn over hot coals with the husk on. Cook, turning occasionally for 10-15 minutes, or until the corn husk has cooked away and the cobs are slightly charred, smoky and cooked through.
  2. Meanwhile melt the butter in a small pot and bring it up to a simmer. Add in the hot sauce and stir through.
  3. Grate in the zest and juice from 1/2 a lime.
  4. Once the corn is cool enough to handle, cut into ribs lengthways and arrange on a serving plate. Pour over the chilli butter then season with sea salt flakes.
  5. Scatter with coriander and a grating of cheese before serving.

Recipe by Courtney Roulston

Fresh and full of flavour, this Salted Tuna & Tomato Tartare pairs tender bluefin tuna with sweet cherry tomatoes, a touch of chilli, and a hint of Maldon Sea Salt. Creamy Greek yoghurt and peppery nasturtium leaves add brightness, while salted crisps give the perfect crunch. Quick to assemble and stunning on the plate, it’s a show-stopping starter or light main.

  1. In a bowl combine, tuna, tomato, chives, shallot, chilli and season with Maldon Sea Salt. Drizzle with olive oil, lemon zest and juice and mix to combine.
  2. To serve, spread a serving platter with yoghurt, top with tuna mixture and scatter with nasturtium leaves and chives. Serve alongside crisps.

Recipe by Helena Moursellas