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Indulge in the irresistible allure of homemade tomato and pesto focaccia, a bread that not only delights the senses but also brings people together. This recipe elevates the classic focaccia with the exquisite touch of Kalahari Desert Salt, Selected by Maldon, known for its pure, delicate flavour. Ideal for tearing and sharing, this focaccia will make any gathering memorable, as its perfectly balanced taste and delightful texture invite guests to savour every bite.

The magic of this focaccia lies in the Kalahari Desert Salt, which is carefully integrated into the dough mixture. This exceptional salt enhances the natural flavours of the ingredients, creating a robust and well-rounded taste profile. The fresh pesto, made from vibrant basil leaves, toasted pine nuts, finely grated parmesan cheese, high-quality olive oil, zesty lemon, and aromatic garlic cloves, is further enriched by a pinch of Kalahari Desert Salt. This combination ensures that every piece of focaccia is bursting with flavor, making it the perfect centerpiece for any occasion.

How to a tomato and pesto focaccia

  1. In a large bowl, combine lukewarm water, olive oil, honey, and yeast. Whisk these together until well blended.
  2. Add the bread flour and mix using a large spoon until the mixture is thoroughly combined and hydrated. Then, incorporate the ground Kalahari Desert Salt, Selected by Maldon. Scrape down the sides of the bowl, cover, and let it rest for 30 minutes – 1 hr until doubled in size.
  3. Perform stretch and fold technique with wet hands every 30 minutes, repeating this process three times.
  4. After the final fold, leave the dough to proof for 1 hour at room temperature, or in the fridge overnight.
  5. Transfer the dough to an oiled baking tray, give it a final fold and allow it to proof for an additional 1 – 2 hours until doubled in size. If you proved it in the fridge overnight this may take an extra hour.
  6. Preheat the oven to 220°C (390°F).
  7. Using oiled fingers, create dimples in the dough, press in the cherry tomato halves, and drizzle the entire surface with olive oil. Sprinkle with the Kalahari Desert Salt, Selected by Maldon.
  8. Bake for 20-25 minutes or until the bread is beautifully golden brown.
  9. While the bread bakes, prepare the pesto. In a food processor, blend together fresh basil leaves, toasted pine nuts, Parmesan cheese, olive oil, lemon zest and juice, garlic cloves, and a pinch of Kalahari Desert Salt until smooth and well combined.
  10. Drizzle the freshly baked bread with the fragrant homemade pesto.

Introducing a delightful homemade butternut squash ravioli recipe that marries the sweet, nutty flavours of butternut squash with the rich, flaky goodness of Maldon Sea Salt flakes. This exquisite dish is elevated by a luscious brown butter sage sauce that compliments the creamy filling perfectly. The butternut squash filling, seasoned with salt and pepper, creates a smooth and and flavourful centre for the ravioli. We used a potato masher to puree the ingredients, but you can also use a food processor for a faster result!

Here are a few points that you need to remember when making a homemade butternut squash ravioli…

How to make butternut squash?

  1. Begin by roasting the butternut squash.
  2. Preheat the oven to 180c then place the peeled and roughly chopped butternut squash onto a roasting tray or baking sheets.
  3. Drizzle with a little oil, cover with tin foil and then roast for 30 minutes until soft and tender, and a knife can be inserted easily. Set aside to cool.
  4. Once the butternut squash is cooled, place it into a bowl and use a potato masher or ricer to puree it.
  5. Then to the pureed squash add the ricotta, parmesan, a pinch of Maldon Sea Salt, cracked black pepper and a grating of nutmeg. Set aside.

How to make ravioli pasta?

  1. While the butternut squash is roasting, make your pasta. Tip the OO pasta flour onto a clean work surface and form a circle with it.
  2. Then in the middle make a clear well so you are left with a ring of flour. Crack the 3 eggs into the middle. Then use a fork to break the yolks and gently whisk the eggs together so they are beaten.
  3. Once beaten, use the fork to slowly flick in little bits of flour onto the eggs, and continue to whisk them in. Keep doing this while it thickens, and when it becomes too thick discard the fork and use your hands to knead the flour and eggs. Continue to knead for 5 minutes until you have a smooth dough.
  4. Wrap it in clingfilm and then rest it in the fridge for 30 minutes.
  5. Once the dough has rested it is time to roll and shape the ravioli. Start with a smaller piece of pasta dough and flatten it out, then roll it through the widest setting of the pasta machine. Go through the widest setting again, and then continue to go down the settings until you have the thinnest pasta sheets – you should be able to see your hand through it when held to the light! Dust a tray with a little semolina and lay your pasta sheets on here to stop then sticking, whilst you continue with the rest.
  6. When you have all your pasta sheets ready, you can shape the ravioli. Place one sheet of pasta on the work surface and use a teaspoon amount of the butternut squash filling to dot along the sheet, keeping a 3cm gap between each. Wet your finger in a small bowl of water and run this around the edge of the filling, then place a second sheet of pasta over the top and gently seal the two together – making sure there aren’t any large air pockets. Then use a cutter to stamp each ravioli out and set aside on a semolina lined tray while you do the remaining.

How to make pasta without a machine?

If you don’t have a pasta maker or machine, you can you use a rolling pin and a chef’s knife!

  1. Lightly dust your surface with flour.
  2. Once your dough has been in the fridge for 30 minutes, cut the dough in half.
  3. Roll out one half the dough with a rolling pin into a rectangle around 16 inches and 8 inches wide. Make sure to continue to roll and stretch gently with your hands until the dough is as thin as you can make it.
  4. Repeat the process for the second half of the dough.
  5. Choose one sheet from the two, and begin spooning the butternut squash filling onto the pasta sheet, leaving around 1 inch between each ball of filling.
  6. With a brush, gently brush water between the balls of fillings and around the outside of the sheet so that the other sheet of pasta will stick to it.
  7. Lay the second sheet of pasta on top, pressing down gently between the filling mounds to seal the sheets together and remove any air pockets.
  8. Cut the ravioli into rectangles using a ravioli cutter or sharp knife. Make sure to press any edges down again to ensure they’re sealed.

How to cook ravioli?

  1. Place a large pan of salted water on to boil.
  2. Place the ravioli in to boil, they should only take a couple of minutes. You know they are ready when they float to the surface.

How to serve butternut squash ravioli?

  1. In a large sauté pan, add the butter and allow it to melt, when foaming add the sage leaves and let them bubble in the butter. Then add the hazelnuts and swirl them in.
  2. As soon as your ravioli are cooked, lift them from the pan with a slotted spoon or spider and place them directly into the butter pan.
  3. Toss them through the butter and serve immediately, with a good grating of parmesan cheese.

What goes well with butternut squash ravioli?

Butternut squash ravioli pairs wonderfully with a variety of side dishes and accompaniments that compliment it’s sweet and savoury flavours.

Radicchio salad

Salad

A fresh, crispy salad can balance the richness of the ravioli. Consider a delicious radicchio salad with shaved parmesan and toasted pine nuts. The peppery radicchio and the acidity of the dressing provides a delicious contrast to the sweet squash filling.

Bread

A warm, crust bread can be perfect for sopping up any leftover brown butter sage sauce. garlic bread or focaccia with rosemary and sea salt can also be a flavourful addition.

Bowl of brussel sprouts with bacon

Vegetables

Roasted or sauteed vegetables make a great side dish. Brussels sprouts, asparagus, or green beans with a touch of olive oil and Maldon Sea Salt can add a delightful crunch and vibrancy to your meal.

These pairings can enhance the flavours of your butternut squash ravioli, creating a well-rounded and satisfying dining experience.

Can you freeze fresh pasta?

Yes, you can freeze fresh pasta, and it’s a great way to preserve it for later use! Here’s a detailed guide on how to freeze freshly cooked pasta effectively.

  1. Cook the pasta al dente, as it will continue to cook slightly when reheated. Drain the pasta and let it cool completely.
  2. Toss the cooled pasta with a small amount of olive oil to prevent sticking.
  3. Divide the pasta into portions and place them in airtight containers or freezer bags. Remove as much air as possible from the bags.
  4. Label the containers or bags with the date and freeze up to 2 months.
  5. Reheat the pasta by dropping the frozen pasta directly into boiling water for 1-2 minutes.

Freezing fresh pasta is an excellent way to save time and reduce waste, ensuring you always have a quick and delicious meal option on hand!

Transform your next meal with a delectable Potato Gratin recipe that promises creamy, flavourful potatoes in every bite. Infused with Maldon Garlic Sea Salt flakes, this dish takes the classic comfort food to new heights! Perfect as a side dish, these au gratin potatoes are made with King Edwards or Maris Pipers for the ideal balance of fluffiness and flavour. Whether you’re hosting a dinner party or enjoying a family meal, this gratin dish will leave everyone asking for seconds.

What is potato gratin?

Potatoes au Gratin, also known as Dauphinoise Potatoes, is a classic French dish. It was first served during a state dinner held by Charles-Henri in France 1788 and his companions. Consisting of potatoes, thinly sliced but thicker than a penny, it’s then cooked in a cream sauce in a shallow baking dish with butter and garlic.

In contrast, Scalloped Potatoes are made with roux consisting of flour, butter and milk, whereas Potatoes au Gratin are made with cream and butter and sometimes cheese. However, purists would argue that a gratin doesn’t have to include cheese. This is because the French word for ‘gratin’ translates to ‘crust’. This delicious crust can be achieved not only from cheese, but with breadcrumbs, egg or butter.

How to make potato gratin?

  1. Begin by preheating the oven to 160Fan °C / 350°F / Gas Mark 4.
  2. Take a large shallow cast iron dish, gratin dish or baking tray and rub it all over with some butter. Then prepare the potatoes by thinly slicing them, or using a mandolin. We have kept the skins on in this recipe, but you can peel the potatoes if you like.
  3. Once you have thinly sliced potatoes, carefully lay them in a spiral shape in the pan or dish so they fan out in circles.
  4. In a saucepan add the double cream, crushed garlic cloves, fresh thyme leaves, Maldon Garlic Sea Salt and cracked black pepper. Place this on a gently heat and then bring up to scalding point. Take off the heat and then carefully pour all over the potatoes. This will create a irresistibly creamy texture.
  5. Finely grate a little parmesan over the top and cover with foil. Place into the preheated oven to bake for 1 hour 30 minutes until the potatoes are tender. Remove the foil and bake for additional 10 to 15 minutes to achieves a golden, bubbly top.
  6. Serve immediately. This simple yet elegant dish dish pairs beautifully with any main course, offering a rich and comforting additional to your dinner party.

How to cook potato gratin in the air fryer?

If you’re looking for a quicker way to cook your potato gratin, then try cooking it in an air fryer! Usually in the oven it takes over an hour, but using a standard air fryer can take half the time!

  1. Slice the potatoes into thin, 1/8 rounds using a sharp knife of mandolin.
  2. Combine the cream, milk, garlic, thyme and pepper in a heat-proof mug. Microwave for 2 – 3 minutes, allowing the flavours to blend together.
  3. Grease your baking dish with butter to avoid the creamy potatoes from sticking to the base.
  4. Arrange the potatoes slices into the dish, creating layers.
  5. Pour the cream mixture over the potatoes, ensuing they are evenly coated.
  6. Transfer the baking dish into the air fryer basket, covering with foil. Air Fryer at 200C for 25-45 minutes, or until the potatoes are tender. You should be able to pass through the potatoes to the bottom when using a knife.
  7. Add a sprinkling of parmesan cheese or breadcrumbs on top and cook for additional 4 to 5 minutes. This will create a beautiful, crunchy crust.
  8. Once golden and bubbling at the top, remove the dish from the air fryer basket, cooling for at least 10 minutes before serving.

What to serve with potato gratin?

Now that you’ve made the deliciously creamy au gratin potatoes, you’re probably wondering what you can serve with them?

Steak

Steak

Meat and potatoes is a classic pairing. This is because the textures and flavours compliment each other so well. The fluffy texture of the potatoes combines beautifully with the meat’s chewy consistency. Potatoes also have a mildness to them which pairs well with the sweeter, bolder flavours of steak and it’s juices.

Salmon

Baked Salmon

Grilled salmon is beautifully tender, complimenting the crispy exterior of gratin potatoes. We pair our salmon with fried greens and asparagus greens for a fresh, crips bite which harmonizes the creaminess of the potatoes.

Slow cooked lamb

Lamb Shoulder

This is one of our favourite flavour combinations. The lamb roast has a rich, deep aroma that pairs perfectly with creamy potatoes. Because lamb also holds a gamey flavour, it brings out the natural earthiness of the potatoes, making it an indulgent feast.

Can you freeze potato gratin?

We wouldn’t recommend freezing gratin au potatoes, as it’s extremely rich in diary. Dairy products, such as milk and cheese, will separate during the freezing and thawing process, leaving you with a stodgy, very wet gratin.

However, you can store leftovers in the refrigerator for up to 3 days if kept in an airtight container. The oils from the cream and butter may separate once reheated but the taste will still be delicious.

Spicy cucumber salad is a quick and easy dish that bursts with flavour, making it the perfect addition to any summer feast. This vibrant dish features baby cucumbers, also known as Persian cucumbers, sliced Hasselback style into delightful spirals. We tossed them in a mouth-watering mix of sesame oil, soy sauce, rice vinegar, crispy chilli oil, and a touch of honey for sweetness achieving the perfect balance between sweet and spicy. A pinch of Maldon Chilli Sea Salt adds a fiery kick, while a sprinkle of sesame seeds provides a nutty crunch. Finished with a handful of fresh coriander, this vibrant salad is sure to impress.

Here is how to make a spicy cucumber salad

  1. Start by cutting the cucumbers into spirals. In a similar method to Hasselback potatoes, place your cucumber between two chopsticks on your board, then use your knife to make small cuts all the way down in one direction. Next, turn the cucumber over and repeat the cuts again but in the other direction.
  2. Alternatively, if you don’t want to spiralise the cucumbers like this, you can cut the cucumbers into a rough chucks.
  3. Into a bowl, mix the sesame oil, soy sauce, rice vinegar, crispy chilli oil, honey, Maldon Chilli Sea Salt and toasted sesame seeds. Then toss the cucumbers throughout so they are evenly coated.
  4. Set aside for them to absorb the flavours and oils for a minimum of 10 minutes before serving.
  5. Scatter over the coriander leaves and serve.

This month, we’ve teamed up with Penguin Books to review the seriously talented Sophie Wyburd’s debut cookbook, ‘Tucking In‘.

Sophie Wyburd is a cook, recipe writer and presenter from South London. With an incredible varied career life in food, Sophie has been a restaurant chef, food stylist and also headed up the food team at the iconic Mob. She now brings simple, comforting home cooking to the masses via social media and her newsletter, Feeder. You can also see her whipping up delicious dishes at supper clubs across London, as well as co-hosting I’ll Have What She’s Having and A Bit of a Mouthful podcasts – she’s certainly keeping busy!

With her main passion being simple, hearty recipes, what better what to celebrate this than publishing a cookbook FULL of comforting dishes.

Tucking In is all about good food not having to be complicated. It could be a bowl of something warming on a Tuesday night, or a weekend feast for friend. All that matters is that it’s comforting, filling, and flavour-packed.

Sophie has created these recipes to make cooking non-stressful. From everyday dishes including Harissa Braised Cod and Chipotle Vodka Gnocchi Bake, to more ‘fancier’ plates when you’re feeling a little more adventurous in the kitchen, such as Curried Chicken Legs with Cheesy Polenta.

In conversation with Sophie Wyburd…

Thank you! I love having my friends and family round to eat, and so I’ve always wanted to write a book that gives people generous, comforting, simple recipes so that they can do the same. It isn’t overly complicated food that is going to stress you out – it is easy, hearty stuff that hopefully everyone will love.

All the different places I’ve worked have informed the ways that I cook, and how I develop recipes. It’s about using classic techniques to make food as accessible as possible, whilst also being delicious. Accessibility is key to creating recipes that lots of people will actually use, and this is a skill I definitely practised whilst working at Mob.

It’s like choosing a favourite child! But gun to my head, I think I’d go with the spicy lemongrass sausage smashburgers. Think lots of fish sauce, chilli and lemongrass in sausage patties, with american cheese and carrot pickle. 

Cooking an onion properly is the main technique that I think takes an average meal to a good one. Onions take about 15-20 minutes to cook properly normally – get them on a low heat with lots of fat (olive oil or butter), and occasionally splash water into the pan if it looks like it is sticking. The foundation of flavour an onion lays is very important!

Social media has absolutely changed the way that we consume food media, and has democratised the landscape of who gets to write recipes. It means we have so many more recipes and inspiration at our fingertips at any one time, which is obviously great for home cooks to consume.

I really like how many restaurants give the option for a big sharing portion these days – dishes to share between 2/3/4 people. It’s really nice to eat the same things as whoever you go out to eat with, and really feel like you are sharing the experience.

A normal day normally looks like checking my emails, then heading to the shops to pick up ingredients for recipe testing and filming. I might film a recipe, then eat it for my lunch, and crack on with some recipe writing and planning in the afternoon. I’ll often test another recipe to have for my dinner, then get cosy on the sofa and watch some reality TV. 

My little Victorinox tomato knife and an OXO speed peeler are such used items in my kitchen, and they also happen to be very affordable! I also couldn’t be without my big shallow Le Creuset casserole dish. I must use it about 5 times a week.

Spiced Blackened Salmon Taco with Orange Salsa

There is a reason why fajita night had every family in a chokehold in the 2000s, and it is because it is a really fun way to eat. Popping lots of things in the middle of a table and getting people to help themselves is relaxed, a little chaotic, and ultimately communal – the way I like all my meals to be. These tacos look much fancier than they are, but in reality this meal involves very little cooking; all you need to do is make a zingy salsa, and grill chunky sides of salmon in spices until the flesh is charred. It would make a brilliant dinner on a weekend, but is also easy to bang together on a Wednesday night after work.

Serves: 8 people

Allergie: Gluten Free and Dairy Free

Cook Time: 45 minutes

Ingredients:

Method:

  1. Spoon the paprika, cumin, cayenne pepper, dried oregano and
    soft brown sugar into a bowl, along with 2 teaspoons of Maldon Salt and
    4 tablespoons of olive oil. Mix until you have a paste.
  2. Place your sides of salmon in a large baking tray, skin-sides down,
    and rub the spice paste all over the flesh.
  3. Preheat your grill to high.
  4. To make the salsa, peel and finely dice the red onion, and finely
    chop the red chillies. Mix together in a bowl. Roughly chop the
    coriander, and set it aside. Slice the top and bottom ends off the
    oranges so that you can stand them up flat, then work your knife
    around them to peel off the skin. Cut the flesh into 2cm rounds,
    then dice them into 1cm chunks.
  5. Add the diced oranges to the bowl with the onion and chilli, along
    with any juices, then give it all a good mix to combine.
  6. Place your salmon under the hot grill and cook for 7–8 minutes –
    the top will char and get a beautiful crust, while the flesh will stay
    tender and soft.
  7. While your salmon cooks, heat your tortillas. Turn a small burner
    on your hob to high and place your tortillas one at a time on the
    grate above the flame. Cook for a few seconds on each side, turning
    them over with metal tongs. Keep them warm by wrapping them in
    a clean tea towel while you cook the rest. Alternatively, cook them
    for about 20 seconds on each side in a hot, dry frying pan.
  8. Stir the coriander into the salsa. Pop your tortillas onto plates,
    and bring the salmon and salsa to the table, then let everyone serve
    themselves by flaking off the salmon, and adding it to their tortillas
    with a spoonful of salsa.

Buy ‘Tucking In’ and Recreate a Recipe Today!

You can find where to purchase Sophie’s NEW cookbook here and start being creative 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 Sophie’s recipes!

Indulge in the perfect summer dessert with this exquisite Summer Berries Custard Tart, a delightful combination of creamy vanilla custard and a vibrant array of fresh berries. This tart, featuring the renowned Maldon Sea Salt flakes, elevates a classic favourite into a gourmet experience. Whether you are hosting a backyard barbecue or a sophisticated garden party, this berry custard tart promises to be the star of your summer celebrations.

Creating this delicious dessert starts with a buttery tart shell made from all-purpose flour, unsalted butter, and a hint of Maldon Sea Salt flakes. The dough comes together effortlessly in a food processor or blender, with cold water ensuring the perfect consistency. Once baked to golden perfection, the shell is filled with a smooth and rich pastry cream, crafted from egg yolks, milk, sugar, and vanilla bean paste or extract. The crowning glory is an assortment of fresh summer berries, which not only add a burst of colour but also balance the sweetness of the custard with their natural tartness. A light dusting of icing sugar completes this show-stopping fruit tart, making it as beautiful as it is delicious.

How to make pastry for tarts

  1. Start by making the pastry. Place the all-purpose flour and Maldon Sea Salt flakes into the food processor, and then add the cold cubed butter.
  2. Pulse the food processor until it resembles fine breadcrumbs. Then add the caster sugar and give it one more pulse to incorporate. Then add the egg yolk and pulse again until it starts to come together and form a dough – if it looks a little dry and chalky, simply add a teaspoon of cold water and pulse again.
  3. Once the dough is formed, remove from the food processor, and bring together with your hands so it is cohesive and smooth.
  4. Flatten into a disc shape and wrap in cling film, then place into the fridge for 30 minutes.
  5. Preheat the oven to 180c.

How to make custard filling for tarts

  1. While the pastry is chilling, start making the custard. Place the milk and vanilla bean paste into a large saucepan and place onto a gentle heat. Put the egg yolks, caster sugar and cornflour into a mixing bowl and use some electric beaters to whisk until pale and fluffy.

  2. Heat the milk until scalding point but not boiling, then remove from
    the heat and gradually pour it into the egg and sugar mixture very slowly,
    whisking all the time. Once all the milk is added, pour this mixture back into
    the pan and heat very gently, constantly stirring and moving it with a rubber
    spatula. The custard will thicken, you want to take this to quite a thick
    custard stage so it supports the fruit in the tart. Once thickened, remove from the heat and place into a clean bowl, and close cover with some clingfilm on the surface to stop it for getting a skin.

  3. Set aside in the fridge to cool.

How to cook a custard tart?

  1. After 30 minutes, remove the pastry from the fridge and on a lightly floured surface, roll it out into a circle which is a bit larger than the 23cm tart tin (you need the pastry to come up the sides and overhang slightly).
  2. Lift it and drape into the tart tin, using your finger to lightly press it in up all the sides and corners.
  3. Use some scrunched up baking paper in the middle and then fill with baking beans. Blind bake the pastry for 10 minutes to 15 minutes, then remove the paper and return for a further 5 until it is lightly golden and dry to the touch. Remove from the oven and use a whole beaten egg to lightly egg wash the pastry while it is still hot. This will help seal any cracks before adding the custard.
  4. Set aside to cool slightly and then use a serrated knife to trim off the top edge neatly. Then set aside to cool fully.

How to decorate a custard tart?

  1. Once both your pastry case and custard are cooled you are ready to assemble.
  2. Spoon the custard into the pastry case and smooth over with a palate knife.
  3. Assemble your summer fruits all over the top, and then dust with some icing sugar and a final pinch of Maldon Sea Salt.
  4. Serve immediately.

Other tart decorations

If you don’t want to top your custard tart with a medley of summer berries, why not try add a drizzle of homemade lemon curd or jam instead? The sweet, silky sauce compliments the buttery pastry of the tart perfectly, giving you a sudden burst of sweetness as you take your first bite.

If it’s not the season for summer berries, try decorating with sliced apples, paired with a sprinkling of cinnamon. This flavour profile is both warming and comforting, perfect on a cosy autumnal day when you’re stuck indoors and wanting to bake something. The beautiful display of sliced apples against the creamy custard filming is also striking and a great crowd-pleaser!

What to serve with summer berries custard tart?

Homemade ice cream

Now that you have a finished custard tart that’s ready to be enjoyed, let’s think of a few recipes you can serve along with this decadent dessert!

Our homemade blackcurrant ice cream is a match-made-in-heaven when paired with a custard tart. This is because the cold, soft texture of the ice cream compliments the buttery tart shell, creating a delicious symphony of textures as you take your first bite.

If you’re craving a summery tipple, we recommend whipping up a Fig Bellini. This cocktail is super quick and easy to make, infused with the flavours of sweet fig jam and a kick of zest through the use of lemon juice and prosecco, which matches the sweet burst of the summer berries on the custard tart.

Can you freeze custard tarts?

Because the custard tarts are made from eggs, cream and milk, it’s important to store any leftovers in the fridge for no longer than three days. The tarts are at their optimum taste and texture when served fresh the day of making it.

In terms of freezing your custard, you can freeze them up to 3 months if stored in an airtight container. However, please note that they may not hold their shape that well once thawed under room temperature. This is because of the moisture content in the creamy custard filling.

The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make all-in-one orzo with baked feta, tomatoes and olives…

This is an update on one of Rukmini’s favourite Green Roasting Tin recipes, a really
simple dish of baked orzo with fresh cherry tomatoes. Here, she adds in a big
square of feta to bake on top of the pasta, along with olives for a briny hit
of flavour – all your food groups in one go. It’s perfect for a light dinner on
a summer evening.

  1. Preheat the oven to 180°C fan/200°C/gas 6.
  2. Put the orzo into a medium roasting tin, pour over the boiling stock and stir, then top with the tomatoes and olives.
  3. Place the block of feta cheese in the middle of the dish, then drizzle over the olive oil, a scatter of fresh basil leaves (reserve some for later) and a good grind of freshly ground black pepper. Transfer to the oven to bake for 25 minutes.
  4. Carefully remove the baked feta with a fish slice and give the orzo a good mix with a wooden spoon before serving, then replace the feta as pictured. Scatter over the reserved basil leaves and top with a drizzle of extra virgin olive oil and a scatter of chilli flakes. Once cooked, let the dish stand for a few minutes before serving hot.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

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 Rukmini’s recipes!

The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make miso barley mushroom with coriander pesto…

This is one of Rukmini’s favourite recipes in the book. The combination of miso,
barley and mushrooms is inspired by Niki Segnit’s Flavour Thesaurus: More
Flavours, while the incredibly moreish coriander pesto is her version of Noor
Murad’s from Ottolenghi Test Kitchen: Extra Good Things – a happy melange
of inspiration where the pearl barley and mushrooms look after themselves
in the oven, leaving you to just blitz the pesto (and bask in the admiration
of your dinner guests when they take their first bite).

  1. Preheat the oven to 180°C fan/200°C/gas 6. Put the pearl barley, boiling water, miso paste, onion, black pepper and diced shiitake mushrooms in a lidded casserole dish or medium roasting tin, then cover with the lid or foil and roast in the oven for 1 hour.
  2. Put the mushrooms and red onion into another large roasting tin with the garlic, olive oil, haricot beans and a pinch of sea salt. Stir, then pop into the oven for 25–30 minutes until the mushrooms are cooked through.
  3. Blitz the coriander leaves and stems, coriander seeds, pine nuts, olive oil, sea salt and lemon juice in a high-speed blender or small food process or until smooth. Taste and adjust the salt and lemon juice, then set aside.
  4. Stir 2 tablespoons of the pesto through the hot pearl barley, then divide between four plates. Top with the mushrooms and remaining pesto and serve hot.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

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 Rukmini’s recipes!

The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make spiced roasted carrots and hazelnuts with silky butterbean mash…

Rukmini could eat an entire bowl of this in front of the television, but it’s really too
nice not to share with friends! The carrots roast beautifully with coriander
seeds under foil, while the rich, silky butterbean mash takes just 10 minutes
to put together. A substantial, flavour-packed dish which is, as her friend
Alex Dorgan would say, incidentally vegan!

  1. Preheat the oven to 180°C fan/200°C/gas 6.Lightly grind the coriander seeds and black peppercorns in a pestle and mortar, then add them to a medium roasting tin along with the carrots, olive oil, water and ½ teaspoon Maldon Sea Salt. Cover with foil, then roast in the oven for 40 minutes.
  2. After 40 minutes, remove the foil, drizzle the carrots with the agave or maple syrup, then return to the oven for a further 15 minutes to reduce the liquid and get some colour on the carrots. Put the hazelnuts on a small baking tray and pop them into the oven at the same time to toast.
  3. Meanwhile, put the olive oil, lemon zest, coriander seeds, spring onions and garlic into a small frying pan and warm through over a low heat for 5 minutes – you’re not aiming to get any colour on the garlic, so keep the heat down.
  4. Put the butterbeans and the infused oil, spring onions, etc. into a high-speed blender or food processor and blitz until very smooth. Adda squeeze of lemon juice, then taste and adjust the Maldon Sea Salt if needed. Warm the mash and spoon into shallow bowls, topped with the roasted carrots. Scatter the carrots with a little Maldon Sea Salt, the toasted hazelnuts and flat-leaf parsley and serve warm.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

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 Rukmini’s recipes!

Elevate your cocktail hour with a refreshing grapefruit Paloma, perfectly complimented by a Himalayan Pink Salt rim, Selected by Maldon. This tequila cocktail combines equal parts blanco tequila, pink grapefruit juice, club soda for fizz and a touch of agave for sweetness, resulting in a harmonious blend of flavours. The finishing touch of the salt rim not only elevates the presentation, but also perfectly balances the citrusy tang and smooth tequila notes, making this Paloma cocktail and unforgettable tipple!

What is in a paloma cocktail?

A classic paloma cocktail consists of tequila, lime juice, grapefruit and soda with salt being added to the rim of the glass as an added option. Paloma translates to ‘dove’ in Spanish, with the cocktails true origins unknown, although it is believed to have dated back to the 1950s. The legend Don Javier Delgado Corona, who was the former bartender and owner of La Capilla in Tequila, Mexico, is known to be the Paloma’s original creator. He wanted to create a cocktail that’s both sweet and sour, a little bitter and salty with plenty of bubbles and ice. What’s not to love about a refreshing Paloma!

How to make a paloma cocktail

There are many paloma cocktail recipes that have their own ‘tasty‘ twist to the original. Our recipe includes club soda, fresh pink grapefruit juice, blanco tequila and lime juice. We also include a salt rim using Himalayan Pink Salt, Selected by Maldon. This pink coarse rock salt is selected by our seasoned experts, from the foothill of the Himalayas and has been prized for centuries. It’s perfect for rimming the glass of your paloma as the the salt with counteract the bitterness from tequila, and elevate the sweetness of the grapefruit and lime. Additionally, is also adds texture to the drink, building up a pleasurable experience as you take your first sip.

  1. Start by rimming the glass with salt. Lightly crush the Himalayan Pink Salt, Selected by Maldon, then place onto a small plate.
  2. Take the glass and rub a little lime juice, grapefruit juice or agave around the rim of the glass.
  3. Then, invert it onto the plate and press the salt onto the rim firmly.
  4. In a cocktail shaker, add the blanco tequila , fresh pink grapefruit juice, lime juice and agave.
  5. Add a few ice cubes and then give it a shake until the outside feels cold.
  6. Add some ice cubes to the prepared glass with the rim and begin pouring in the cocktail mixture.
  7. Top up with club soda and then garnish with some pink grapefruit slices before serving.

How to slice a grapefruit?

This is the fastest, simplest and mess-free way of slicing a grapefruit.

  1. Place the grapefruit on a cutting board. Using a sharp chef’s knife, begin slicing off a half inch off the top and bottom of the fruit.
  2. Stand the grapefruit upright so the flesh is exposed and begin to cut the skin off. Make sure you are following the contour of the grapefruit and the white pith.
  3. Repeat the peeling technique.
  4. Using a sharp paring knife, hold the grapefruit in your hand, and begin to cut downward between the membrane and the segment.
  5. Once you have reached the centre of the grapefruit, stop and make a second angled cut. The segment should then pop out.
  6. Repeat until all segments have been removed.

How to use a cocktail shaker?

We used a two-piece cocktail shaker to make our paloma cocktail. These are also known as Boston or French Shaker. They comprise of two flat-bottomed cones, one larger than the other. The large cone is made of stainless steel usually, while the smaller cone can be glass, stainless or plastic.

  1. Start by combining your ingredients in the glass (the smaller cone).
  2. Fill the large cone with ice and quickly up-end over the smaller cone, quickly to avoid spilling any ice! Gently tap the top of with your palm to create a secure seal between the two parts.
  3. Begin lifting the shaker with one hand on the top and the other gripping the base.
  4. Shake quickly and vigorously to ensure the mix is blended well.
  5. After shaking for around 12 second, the large cone will start to feel cold to the touch. This is when you know it’s ready to serve. Hold the larger cone in one hand and break the seal by tapping the base with your palm.
  6. Before you pour your cocktail, place a strainer over the top of the cone and strain the mixture into the glass, leaving the ice behind. The ice that we used for shaking should be removed.

What to use instead of a cocktail shaker?

Creating a cocktail shaker alternative is very easy and you only need a few objects that can be found in your home. If you have a mason jar, or any other glass with with secure lid, it will make an effective cocktail shaker.

  1. Clean your mason jar thoroughly before using, ensuring it’s clean and safe to use.
  2. Add your cocktail ingredients into the jar.
  3. Add your ice cubes.
  4. Close the lid, fastening it on securely.
  5. Shake vigorously.
  6. Take the lid off and pour cocktail mix into your glass.

How to rim a glass with salt?

If you’re wanting to make a classic salt rim for a cocktail such as a margarita, we recommend starting of with a lime.

  1. Begin by cutting a lime in half, and then again until it forms a quarter or wedge.
  2. Cut a notch in the lime wedge, making sure to not cut all the way through. Near enough in the centre will do.
  3. Run the notch all around the glass until it’s the rim of the glass is completely wet from the lime juice.
  4. Add some Himalayan Pink Salt into a small dish that’s bigger than the diameter of your glass.
  5. Tip the glass over into the salt, almost like a cookie cutter going into the dough.
  6. Hold the glass up and you will find a perfect salt rim around your glass.