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Flavoursome Recipes for Nostalgic Eating

There are few places in British food culture as quietly iconic as The Sportsman. Now celebrating over 25 years, the once-run-down pub on the Kent coast has become culinary institution thanks to chef Stephen Harris, who took the rein in 1999 with a singular vision: to transform something ordinary into something extraordinary. With a pared-back style rooted in honesty, seasonality, and place, Harris has now only earned and retained a Michelin star but has been repeatedly named the UK’s best restaurant – a rare feat for a modest seaside pub that remains as beloved by it’s local regulars as it is revered by chefs across the world.

The Sportsman is a cult classic, cherished for it’s unpretentious brilliance and it’s unwavering commitment to flavour.

In The Sportsman at Home, Stephen Harris invites readers into his Whitstable kitchen, offering a deeply personal glimpse into the ingredients and philosophies behind his celebrated cooking. The book translated the simple, thoughtful ethos of his restaurant into dishes made for everyday kitchen, with chapters spanning ‘Dinner’, ‘Nostalgia’, ‘Christmas’ and ‘An Ode to Cream’. From Pork Chop with Charred Leeks to Coq au Vin, Cream of Soups and a Blackcurrant and Almond Tart, each recipe reimagines familiar flavours – made simpler made better, and always guided by the rhythms of seasonal, local produce. Paired with evocative photography of the Kent landscapes that inspire him, The Sportsman at Home is a heartfelt celebration of simple food done exceptionally well by one of the UK’s most respected self-taught chefs.

In Conversation with Stephen Harris

The Sportsman at Home brings Michelin-stared thinking into the domestic kitchen. What do you think is the biggest misconception home cooks have about restaurant-level food – and how does this book aim to dismantle it?

The short answer is salt but I am not trying to dismantle perceptions of home cooked food but instead I’m bringing a professional eye to the domestic kitchen- too many recipes are complicated without need so I have hones them to be better but easier.

The chapters – from Nostalgia toAn Ode to Cream – feel very personal. Was there a particular dish or chapter that holds a special place for you?

My editor noticed that I used a lot more cream than many modern recipes so we thought we should lean in to it! I love the baking and making section. How many times have you been stuck for a present or a ‘bit skint’? Just cook one of the recipes from that chapter -who wouldn’t love some biscuits and chocolate milk?

Seasonality and locality are central to both The Sportsman and this book. How has that connection to place shaped the way you cook?

In some ways it has made life harder because I don’t tend to use ingredients from further afield but I find seasonality as obvious as breathing and equally inspirational.

As a self-taught chef, what advice would you give to passionate home cooks about trusting their instincts with simple ingredients?

I think we all know instinctively what good ingredients are. It’s obvious if a fish is fresh -just smell and look – has it come out of the sea recently? Another way to test the freshness is with vegetables – does it smell like the vegetable? Test it out! Nick the vegetable with your thumbnail and smell – it should smell of what the vegetable is!

Tell us Stephen, what does a normal day in the life look like for you?

I get to work between 7- 8am – I have coffee and answer emails. I meet and chat to my chef Dan about the day, any new dishes or anything we need to order. I often go to the farmers market and look for good ingredients – they have great fish, meat, veg and dry stores. The kitchen let me know what they need. I go into the kitchen and do my daily checks and then I usually leave them to service unless I am doing the pass that day/night.

Name three things in the kitchen you can’t live without!

• Great butter
• Sea salt (i never use table salt)
• Great fish and seafood.

Do you have a favourite cookbook that you’re currently reading? We’d love to know!

I tend to use cookbooks for inspiration so I’m always re-reading, Elizabeth David, Jane Grigson et al

Pear, Walnut and Roquefort Salad Recipe

This is an early dish from The Sportsman that old customers and staff still talk about now. It was based on a salad from Café Pasqual’s Cookbook (a restaurant in Santa Fe), which Stephen got from his brief time cooking in a Mexican restaurant in Canterbury. They used pecan nuts, which Stephen changed to walnuts, and the blue cheese became Roquefort.

Serves: 4 people

Ingredients:

• 50 ml (25 fl oz/3 cups) red wine

• 2 tablespoons caster (superfine) sugar

• 1 cinnamon stick

• 1 star anise

• 3 cloves

• Pinch of chilli (hot pepper) flakes

• 4 Conference or Bosc pears, peeled

• 1 tablespoon neutral oil

• 2 teaspoons coffee liqueur (Tia Maria or Kahlúa)

• 2 teaspoons smoked paprika

• 1 teaspoon icing (powdered) sugar

• Small handful of walnut halves

• 1 romaine lettuce

• 200 g (7 oz) Roquefort
• Pinch of Maldon Sea Salt flakes
• Freshly ground black pepper

Method:

1. First, poach the pears. Put the wine, sugar, cinnamon stick, star anise, cloves and chilli flakes into a saucepan and add the pears. Ensure the pears are totally submerged in the wine by placing a circle of baking parchment on top and then weighing them down with a plate. Poach gently over a low heat for about 30 minutes, or until the pears are soft – check them with a sharp knife.
2. Once cooked, remove the pan from the heat and allow the pears to cool in the poaching liquid, then strain the poaching liquid into a clean saucepan. Boil the poaching liquid to reduce it until it is the consistency of a syrup. This will make about 200 ml (7 fl oz/scant 1 cup) syrup.
3. Next, make the walnuts. Preheat the oven to 180°C fan (400°F).
4. Put the oil, coffee liqueur, paprika and icing sugar into a bowl and mix together. Add the walnuts and toss to coat, then spread the nuts onto a baking sheet and toast in the oven for 30 minutes. Check and stir them regularly so they don’t burn. Remove from the oven and leave to cool.
5. Slice the cooled pears lengthways on a mandoline.
6. Put the large lettuce leaves on each plate, then toss the leaves with a mixture of the pears, walnuts and Roquefort. Drizzle the poaching syrup around the salad, then sprinkle the salad with a pinch of Maldon Sea Salt and a twist of black pepper.

Where to Buy The Sportsman at Home

You can buy The Sportsman at Home here, and start being creating with food and flavours in the comfort of your kitchen.

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 Stephen recipes!

1. Take the fillet beef out of the fridge 1 hour before cooking.
2. Begin by placing the unsalted butter and 1 tbsp of olive oil into a large frying pan and gently heating. Then add the finely diced onion and fry slowly until completely soft and translucent, then add the crushed garlic and fry for another minute or so.
3. Place the mushrooms into a food processor and pulse until they are finely diced with no big pieces. Then tip these mushrooms into the pan with the onion and garlic. Fry the mushrooms until all the liquid has completely evaporated and they are cooked through. This will take approximately 15 minutes. Add the picked thyme leaves and chopped parsley for the final 5 minutes of cooking.
4. Once the mushrooms are cooked, season them with a pinch of Maldon Original Sea Salt flakes and some cracked black pepper and set aside to cool. Once cool, set into the fridge to cool completely and firm up.
5. Next, take the fillet of beef and season it generously on all sides with Maldon Original Sea Salt flakes and cracked black pepper. Place a large frying pan onto a medium high heat and allow it to get very hot. Add 1 tbsp of oil to the pan and then sear the beef on all sides so it gets a lovely caramelisation all the way around. Do not take longer than 2 minutes in total to sear the beef, it should be very raw inside still. Remove from the pan and set aside to rest for 30 minutes.
6. After the beef has rested, remove any string and brush the outside with the Dijon mustard.
7. Place a couple of large pieces of clingfilm onto the kitchen surface. Then line this with the Parma ham slices in an even layer to ensure they will completely enclose the beef. Make sure there is a little excess clingfilm around the edges. Next take the chilled mushroom duxelles from the fridge and spoon this on top of the Parma ham, spreading it in an even layer. Finally place the beef fillet on one edge and then use the cling film to enclose the remaining fillings around the beef, rolling it as tightly as possible as you can. Twist the ends of the clingfilm to make a secure sausage shape.
8. Place the wrapped beef fillet into the fridge and leave to chill and firm up for at least 1 hour (this can be prepared the day before).
9. Next, unroll the pastry, keeping it on the parchment paper as this will help with the rolling. Take the beef from the fridge and place it in the middle of the pastry and close-up the sides – if you need to use some of the second sheet of pastry you can, just make sure the ends are well sealed and the seal is at the bottom. Then use the beaten egg to neatly secure the pastry around the beef, tucking the ends underneath. Any excess pastry can be used to cut thin strips and create a lattice pattern on the top.
10. Place the wellington onto a baking tray lined with baking paper and brush it all over with the beaten egg, then place in the fridge for another hour to firm up.
11. When ready to bake preheat the oven to 200c.
12. Place the beef wellington into the oven for 35 minutes, until the pastry is deep golden brown. Remove from the oven and allow it to rest for 20 minutes. Before serving, sprinkle the pastry with some Maldon Original Sea Salt and thyme leaves.
13. Slice into 1inch pieces and serve with creamy mash, seasonal spring vegetables and a beef jus.

1. Preheat the oven to 200c and place a baking tray into the oven.
2. Take 2 ramekins or dariole moulds and grease with butter. Then add the cocoa powder to one and tap it around to cover the sides, then tip the excess into the second mould and repeat. Tip out any excess cocoa powder then set the moulds aside.
3. Place the unsalted butter and chopped dark chocolate into a heatproof bowl, then place it over a pan of simmering water – making sure the base of the bowl does not touch the water. Stir continuously until the butter and chocolate have melted to make a smooth liquid. Remove the bowl from the pan and set aside to cool slightly.
4. Then to a large bowl add the whole egg and egg yolks, the caster sugar and a pinch of Maldon Original Sea Salt flakes. Then whisk this together until pale and fluffy. Then pour in the cooled melted chocolate and butter, along with the flour and fold in carefully.
5. Pour the mixture into the prepared moulds leaving a 2cm gap at the top. Place the moulds onto the preheated tray in the oven and bake for 10 minutes until the tops and edges are set.
6. Remove from the oven and allow them to sit for 30 seconds. Then place a plate on top, flip it over and carefully invert the fondant. Serve immediately with some extra cocoa powder dusted on top, a sprinkle of Maldon Original Sea Salt flakes and some vanilla ice cream.

1. Start by slicing the potatoes into 2cm thick slices, discarding the very small ends. Then place them into a pot of water and bring up to the boil. Let the potatoes boil for 2 minutes – you want them to just start to go tender but still uncooked and firm in the middle. This means they won’t break down when sauteed.
2. Drain the potatoes and allow them to sit to make sure they are fully dry. Then add half the butter and oil and begin frying the potato slices. You will need to do this in batches to ensure they can all get nice and golden, and crisp on each side. Remove from the pan as the slices cook and then add new ones.
3. Once all the potato slices are fried, add the remaining butter and oil to the pan and then add the finely sliced onion along with the Maldon Garlic Sea Salt flakes. Fry this for 8 minutes until soft, golden and caramelized.
4. Finally add the potatoes back to the pan to warm them through, adding some cracked black pepper. Then serve the Lyonnaise potatoes on a serving dish along with an extra sprinkle of Maldon Garlic Sea Salt flakes and the chopped parsley.

Wild garlic season brings one of the most anticipated flavours of the year – vibrant, aromatic, and beautifully green. When blended into creamy unsalted butter and lifted with Maldon Garlic Sea Salt flakes, it becomes a simple yet luxurious condiment perfect for sourdough, vegetables, steak, lobster, and more.

1. Start by placing the wild garlic and Maldon Garlic Sea Salt flakes into a food processor. Then pulse it a few times to break up the wild garlic until it is finely chopped. Then add the softened butter and pulse again until all the wild garlic is well dispersed throughout the butter, and it is a vibrant green colour.
2. Place a large piece of baking parchment onto the kitchen surface and then spoon the butter onto the paper. Roll the parchment around the butter to make a large round sausage and tightly twist the ends. You can either use the butter immediately or place into the fridge to firm up.
3. The wild garlic butter is delicious served with warm bread, and grilled steak or vegetables.

1. Start by prepping the vegetables. Remove the woody ends of the asparagus, then half the remaining into two long pieces. Brush-clean the mushrooms, then keep any small ones whole and half any larger ones.
2. In a large frying pan heat up the olive oil. Firstly, add the mushrooms and fry on a high heat until they soften but also go nicely golden and crisp. Then add the asparagus and fry for a couple of minutes before adding the garlic. Fry for another minute or so until the garlic is fragrant, and the asparagus is tender – the whole process should come together in about 10 minutes or less.
3. Finally season the sautéed vegetables with some Maldon Smoked Sea Salt flakes and serve.

1. Preheat the oven to 180c.
2. Keep some of the radish’s whole, and half any larger ones, then place onto a large baking tray. Lightly scrub the carrots and then place onto the baking tray too, keeping them whole.
3. Cut the garlic bulb in half through the middle so you have two cross-sections and place that onto the baking tray as well. Then drizzle all the vegetables with the olive oil and season with the smoked Maldon Original Sea Salt flakes and some cracked black pepper. Lightly toss the vegetables then place into the preheated oven.
4. Roast the vegetables for 35 minutes, until tender and lightly caramelised. Remove from the oven and serve on a platter with some thyme leaves and a drizzle of honey. 

Bring bold, classic American flavours into your kitchen with our latest collaboration featuring recipe creator Chloe Hood.

These Blueberry, Bacon & Maple Syrup Cookies are a deliciously unique twist on the sweet-and-salty (swalty) cookie trend, stacked high like an irresistible tower of pancakes and finished with a glossy drizzle of maple syrup.

Crafted with nutty brown butter, rich maple sweetness and chewy pops of dried blueberries, each cookie is studded with smoky, crispy bacon and elevated with the deep, rich flavour of Maldon Smoked Sea Salt flakes. The result is a cookie that’s decadent, surprising, and perfectly balanced – sweet, salty, smoky and buttery in every bite.

Perfect for adventurous bakers, weekend treats, or anyone craving a standout cookie recipe.

How to make Blueberry, Bacon and Maple Syrup Cookies

1. Heat butter in a saucepan over a medium heat, stirring continuously, until deep brown and smelling nutty. Cool to room temperature.
2. Using an electric mixer, beat together browned butter, sugars and maple syrup.
3. Briefly mix in the egg and vanilla to combine.
4. In a separate bowl, combine flour, cinnamon, bicarb and Maldon Smoked Sea Salt.
5. Gradually, using a spatula, fold the dry mixture into the wet.
6. Before the dough is fully combined, fold in the dried blueberries.
7. Divide the dough into 10 equal balls (approximately 70g each).
8. Roll the top half of each dough ball in the bacon pieces.
9. Place on baking paper, cover and rest in the fridge overnight.
10. When ready to bake, preheat oven to 180°C (fan).
11. Space dough balls out on cold, baking paper-lined trays. Bake for 9 minutes.
12. Remove from the oven and bang the tray on the kitchen counter three times. Then, apply a circular motion around the cookies, using a cookie cutter.
13. Bake for 4 more minutes.
14. Repeat tray bangs and circular motion.
15. Whilst they’re still hot, sprinkle with Maldon Smoked Sea Salt.
16. Leave for 15 minutes before transferring to a wire rack to finish cooling.
17. Stacked them up and drizzle over maple syrup!

Made This Recipe? We Want to See!

If you recreated this recipe, don’t forget to tag @maldonsalt so we can admire your delicious stack of cookies. You can find out more details about Maldon Smoked Sea Salt flakes here.

1. Preheat the oven to 180c. Start by roasting the cauliflower and sweet potato. Place the cauliflower florets and the sweet potato cubes into a roasting tray and drizzle over the olive oil. Then add the turmeric, some Maldon Sea Salt and cracked black pepper. Toss this around in the tray so all the pieces are evenly coated.
2. Place into the preheated oven and roast for 30 – 40 minutes until soft, and lightly charred.
3. While the vegetables are roasting, get a small bowl and add the lime juice, rice vinegar and caster sugar. Mix until the sugar dissolves. Then add the finely sliced radishes to the bowl and toss. Set aside and allow this to pickle and turn a beautiful pink colour as you prepare the rest of the bowls.
4. To make the dressing, simply add all the ingredients to a bowl and whisk together. Set aside to use later.
5. Fry two Burford brown eggs until just set but not too crispy on the edges, adding a splash of water to the frying pan near the end of the cooking can help achieve this.
6. Prepare the packet rice according to the packet instructions. Then divide between the two bowls. Add some of the roasted cauliflower and sweet potato. Then top with some sliced avocado, a fried egg, some cucumber and carrot ribbons and the pickled radishes.
7. Drizzle over some of the ponzu dressing and then garnish with finely chopped chives and furikake.