Category: Uncategorized

For the simple syrup, put the sugar and water in a small pan over a medium heat. Cook gently until the sugar has fully dissolved.
Put the strawberries, mint leaves, simple syrup and a pinch of Maldon Sea Salt in two tall glasses. Muddle until the strawberries are smushed and juicy.
Add a handful of crushed ice to each glass, followed by the lime juice and rum, if using. Use a cocktail stirrer or spoon to gently mix. Top up with more crushed ice and sparkling water. Garnish with mint leaves

For the nachos, cut the tortillas into nacho-sized triangles. Heat vegetable oil in a large, heavy-based pan. To test the temperature of the oil, add one piece of tortilla, if it sizzles and turns lightly golden within a minute or so, the oil is ready.
Fry the tortillas, working in batches to prevent overcrowding. Once lightly golden and crisp, transfer to a tray lined with kitchen paper to absorb any excess oil. Immediately sprinkle with Maldon salt.
For the pico de gallo, mix the finely chopped onion with the lime juice and a pinch of Maldon Sea Salt. Set aside to soften for 5 minutes or so as you chop the rest of the ingredients.
Stir through the tomatoes, jalapeños and coriander. Season with Maldon Sea Salt to taste.
For the salsa verde, char the peppers, either over a gas flame or under the grill until the skin is charred all over. Transfer the charred peppers to a large bowl and cover with a plate. This allows the peppers to steam and makes peeling off their skins easier.
As the peppers cool, mix the finely chopped onion with the lime juice and a pinch of Maldon Sea Salt. Set aside to soften for 5 minutes.
Once cool, remove and discard the charred pepper skins and seeds. Very finely chop the peppers. Add these to the onion mix, along with the jalapeños and coriander. Mix and season to taste.

Preheat the oven to 200C fan.
Spread the courgettes, peppers, cherry tomatoes and garlic cloves out on your largest roasting tray. Season with Himalayan Pink Salt, Selected by Maldon, black pepper and a pinch of chilli flakes. Drizzle very generously with olive oil and toss well. Roast for 25-30 minutes until the tomatoes have charred and released their juices, and the courgette and peppers are lightly golden. Slip the garlic out of their skins and smoosh with the back of a fork.
Bring a large pot of salted water to the boil and cook the pasta until just shy of al dente. Reserve a big mug of pasta water the drain. Return to the pot along with the roasted vegetables, all of the juices on the tray and the olives. Toss well over a medium heat, adding little splashes of the reserved pasta water to emulsify with the oil and create a light sauce that coats the pasta.
Toss through half of the basil and taste for seasoning. Spoon into bowls and top with the rest of the basil. Serve with parmesan.

For the raspberry layer, put the raspberries, lemon juice and caster sugar in a medium saucepan. Cook over a medium heat for 15 minutes or so until the raspberries have broken down, their juices have thickened and the mixture looks jammy. Leave to cool completely (you can spread out on a lipped tray to speed this up). As it cools, it will thicken.
Line a baking tray, approximately 20cm by 20cm, with parchment paper.
Preheat the oven to 170C fan.
Melt the butter, sugar and golden syrup in a large pan until the sugar has dissolved. Remove from the heat and stir through the oats and a good pinch of Maldon Sea Salt.
Spoon two thirds of the flapjack mix into the baking tray. Press down with the back of a spoon or spatula to create a packed, even layer. Spoon over the raspberry mixture, again spreading out evenly. Finally, dot over the remaining flapjack mix in clumps.
Bake in the middle of the oven for 30 minutes until golden. Leave to cool completely. Chill in the fridge for an hour or so to make cutting into slices easier.

In a small bowl, whisk the dressing ingredients together and season to taste.
In a large bowl, toss the cabbage, carrots, jalapeño, and most of the spring onions and coriander (hold back on some of each for serving). Drizzle over the dressing and toss to coat. Taste for seasoning.
Serve with the remaining spring onions and coriander scattered on top.

Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
Pour the syrup through a strainer. Discard the peel.
Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.

If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
Mix the marinade ingredients in a large bowl.
Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.
Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.
Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.

Tip the flour in the bowl of a stand mixer. Put the yeast on one side of the bowl and the Maldon Sea Salt on the other (this separation prevents the salt from killing the yeast). Put the mixer on low to evenly distribute the dry ingredients.
With the motor running, pour in 3 tbsp olive oil, followed by 350-370ml water. Add the water gradually until you have a slightly sticky dough (you may not need the full 370ml).
Leave the mixer running on a medium speed to knead the dough for 7-10 minutes until the dough is coming away from the sides of the bowl and feels stretchy when pulled. Transfer the dough to a clean bowl, cover with a tea towel and leave to prove for an hour or so until doubled in volume.
Grease a rectangular, shallow tin (about 25cm x 20cm) with olive oil. Gently tip the dough into the tin and use your fingertips to stretch the dough towards the edges of the tin. Cover with the tea towel and leave to prove for another 30-45 minutes.
Preheat the oven to 200C fan. Press your fingers into the dough to make dimples, scatter with rosemary leaves and drizzle with 3 tbsp olive oil. Bake for 35-40 minutes until golden. As soon as the focaccia comes out of the oven, drizzle with a final 2-3 tbsp olive oil. Sprinkle with Maldon Sea Salt and cut into squares.

This cherry tomato tart Tatin is a delightful twist on the classic French dessert, reimagined as a savoury dish bursting with rich, caramelised flavours. Juicy cherry tomatoes are slow-cooked in a buttery glaze and finished with a flaky puff pastry crust, creating a perfect balance of sweetness and and savoury.

The addition of Maldon Garlic Sea Salt flakes elevates the tart, infusing it with a subtle garlicky depth and enhancing every bite with a delicate crunch of mineral-rich sea salt flakes. Ideal as a light lunch, appetiser, or elegant side, this tart is an impressive as it is easy to make.

Here is how to make a cherry tomato tart Tatin

Preheat the oven to 200C fan.
In an ovenproof pan, about 23cm in diameter and preferably cast iron, warm the olive oil over a medium heat. Add the cherry tomatoes and season with Maldon Garlic Sea Salt. Stir to coat in the oil and cook for 10 minutes or so, stirring every so often, until the tomato skins have split. Transfer to a plate.
Return the pan to a medium heat, add the balsamic vinegar and honey. Simmer for a minute or so to create a syrupy mixture then immediately remove from the heat. Return the cherry tomatoes to the pan, leaving behind any juices that have collected on the plate, and arrange in a single layer. Tuck sprigs of thyme between the tomatoes then lay the pastry over the tomatoes, tucking it around the tomatoes at the edge.
Prick the pastry with a fork in a few places then bake for 25-30 minutes until the pastry is golden brown. Leave to settle for 5-10 minutes then run a knife around the edge to loosen the pastry. Place a large plate on top of the pan and, moving quickly and confidently, invert the tarte Tatin onto the plate. Sprinkle with Maldon Garlic Sea Salt to serve.

Preheat the oven to 130C fan. Line a large baking sheet with parchment paper.
Using a stand mixer, whisk the egg whites on a medium-high speed to soft peaks.
Lower the speed and start adding the sugar, a spoonful at a time, leaving a bit of time between each addition.
Once all of the sugar is in, turn the speed up to medium again and beat for at least 10 minutes until the meringue is at stiff peaks. It should look thick and shiny. Check that all the sugar has dissolved by rubbing a little meringue between your fingers. If not, keep whisking!
Mix the cornflour and vinegar a small bowl. When the meringue is ready, add a dollop of the meringue to the cornflour mixture, mix well. Put this back in the bowl of meringue and fold to combine.
Spoon the meringue onto the lined baking sheet and shape into a round about 25cm in diameter, with a shallower middle and taller edges.
Bake for 10 minutes then turn down to 100C fan and bake for a further 80 minutes. Turn the oven off and allow the pavlova to cool inside for a couple of hours at least, or longer if you have the time.
Just before serving, whisk the double cream and vanilla extract to soft peaks.
Fill the pavlova with the softly whipped cream, top with fresh berries, and sprinkle with Maldon Sea Salt.