Tag: vegetarian

Golden, flaky cherry tomato and ricotta tarts. Heavenly when eaten warm from the oven, topped with creamy burrata and basil for the ultimate finishing touch! Simple, seasonal, and seriously delicious.

1. Pre heat oven to 200°C. Mix all the everything bagel seasoning ingredients and set aside.

2. Place the pastry onto a lined tray and slice into 4 squares. Mark a 1cm boarder by gently cutting with a knife, but don’t cut all the way through.

3. Mix ricotta, 1 tbsp of thyme, lemon zest, sea salt and pepper until smooth. Spread the ricotta mixture onto the inside part of the pastry.

4. Mix the tomatoes, onion, remaining thyme, oil and a pinch of Maldon Sea Salt until glossy. Arrange the tomato mixture on top of the ricotta. Brush the outside of the pastry with egg then sprinkle with everything bagel mix.

5. Bake for 30-35 minutes or until golden and fragrant.

6. Spoon with burrata, basil leaves and a drizzle of oil before serving.

Recipe by Courtney Roulston.

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