What could be more warming than a humble slice of apple crumble?
This recipe is made by @mushypeaz, where a generous glug of Graza “Sizzle” Extra Virgin Olive Oil is used to incorporate the dry ingredients and create that crumble-like texture that we all know and love. Plus, a good EVOO like “Sizzle” adds a wonderful, nuanced flavour to the baked dish, keeping the ‘crumb’ deliciously moist and not dry.
For a little extra crunch and flavour, add a pinch of Maldon Salt. The sea salt flakes gives balance to the dish, elevating the sweetness and counteracting the bitter tones.
When looking for a final topping, add a swirl of Graza “Drizzle” Extra Virgin Olive Oil to your ice cream scope. The EVOO not only allows the ice cream to hold a perfect silky and smooth texture, but also adds depth to the dish, creating a complex flavour profile.
Here is how to make the Olive Oil Apple Crumble…
Peel 1½ pound apples and slice thinly.
Preheat your oven to 350 F.
In a large bowl, mix apples, ¼ cup brown sugar, 1 tbsp flour, 1 tsp vanilla extract, a pinch of cinnamon, and a pinch of salt until well combined.
Add the apple mix to a 2 quart baking dish.
To make the crumble, thoroughly mix 1¼ cup flour, ⅔ cup brown sugar, ¼ cup pecans or walnuts, 1¼ tsp baking powder, and 1 tsp kosher salt in a medium bowl.
Squeeze in ½ cup of Sizzle and mix gently until dry ingredients are just incorporated. Make sure not to over-mix to maintain big clumps of crumble!
Evenly distribute crumble mixture over apples and dust with a tbsp or so of granulated or turbinado sugar.
Bake for 50-60 minutes until crumble is golden brown and filling is bubbling. Let cool before serving if you can!
Enjoy à la mode with a scoop of ice cream, a big swirl of Drizzle, and a pinch of Maldon Salt.
Where Can You Buy Graza “Sizzle” and “Drizzle” Extra Virgin Olive Oil?
You can purchase Graza’s “Sizzle” and “Drizzle” EVOO directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!
“Sizzle” is 100% Extra Virgin cooking oil. It’s made from peak season olives that yield a more mellow flavour. Use it every day, in every way.
“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.
This is a super easy dessert recipes that takes on the classic cookie cake. With a serving size for ten people, make sure to grab every spoon that you have in your kitchen and dig in! The perfect communal dessert to share amongst friends and family.
This recipe is made using Graza “Drizzle” Extra Virgin Olive Oil, where EVOO is generously drizzled over the ice cream and cookie base. This helps the ice cream to keep it’s deliciously creamy and smooth texture, whilst adding the subtle flavour notes of olive and pepperiness to the dish.
When topping your ice cream, make sure to add a good pinch of Maldon Salt. This will enhance the sweetness from the cream and counteract the bitter notes from the cacao nibs in the cookie dough.
While still warm, use a spoon or ice cream scoop to remove the center of the *Big Cookie,* turning it into a BIG COOKIE DOUGHNUT. “Save” the part you’ve removed as a chef’s treat!
Squeeze oodles of Drizzle over the ice cream and cookie.
Top with a generous sprinkling of flaky salt (a necessity!) and any other of your favourite ice cream toppings. When in season, we love fresh strawberries and blueberries.
Gather 10 of your favourite people, give them each a spoon and dig in! Enjoy!
Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?
You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!
“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.
Want to impress your guests at your next party? Mix up a classic dirty martini, made using Graza “Drizzle” Extra Virgin Olive Oil. Whilst holding the usual ingredients for an ordinary martini, adding EVOO will allow the cocktail to become silkier and smooth in texture, resulting in a ‘delicious’ experience.
Make sure to add a salt rim using Maldon Sea salt flakes to help bring balance to cocktail’s flavour, whilst elevating the sweetness and reducing the bitterness from the olive brine.
Here is how to make Graza’s Dirty Marg-tini
Using a spare olive, wet and rim a cocktail glass with Maldon Salt and set aside in a freezer to chill.
Add tequila, brine, Drizzle, lime, and agave nectar to a shaker tin and shake vigorously over ice for 10-15 seconds or until chilled and aerated.
Using a Hawthorne and tea strainer, fine strain into your prepared cocktail glass.
Garnish with three Castelvetrano olives and enjoy.
Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?
You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!
“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.
We’ll first take you on a journey of understanding the two salt’s varying origins; their composition, taste and other relevant factors to help provide a clear comparison of the two.
After getting to know the history behind the salts, we then demonstrate the usage, knowing which salt is better suited for a particular dish or beverage to the other.
Once we have covered off all things cooking and seasoning, we touch upon the importance of ethical sourcing of the two salts, before letting you all know where you can purchase your very own pack of our Kalahari Desert Salt and Himalayan Pink Salt, Selected by Maldon.
Kalahari Salt vs. Himalayan Salt: Comparisons
Origin
Kalahari Salt:
Firstly, Kalahari Salt is sourced from the vast desert plains of the Kalahari Desert in South Africa, where natural salt formations occur from an underground salt deposit that has existed for millions of years. It is why Kalahari translates to the phrase ‘the land without water’, as salt lakes, like Lake Makgadikgadi, that had once existed have since dried up from continuous water evaporation, leaving a salt desert in its place.
The salt is extracted from the natural underground salt deposits, where water dissolves the salt to create a brine solution. After that, it brought to the surface and then it is then dried from the sun’s rays to leave a coarse rock salt as the finished product.
Himalayan Salt:
In contrast, Himalayan Pink Salt is sourced from the foothills of the Himalayas in Pakistan. Deposits were formed thousands of years ago when ancient seas came inland and slowly began to evaporate, leaving behind natural salt accumulations.
When continents shifted through tectonic activity, the rock that surrounded the seabed was forced to shift upward through constructive plate boundary pressures, creating a mountain range. This mountain range is now known to many as the Himalayas, where rock crystals of salt can be mined from areas close to the range to source the popular rock salt.
Composition
It is important to note that all types of salts are made of sodium chloride, with the nutrient content varying only slightly. These trace minerals are why composition may differ slightly in their structure and colourisation. Both salts are completely additive free, being of natural composition only.
Kalahari Salt:
Once extracted from the desert, the Kalahari salt holds a coarse grain size, containing many minerals and trace elements.
This is why Kalahari salt is white in colour, due to the evaporated water from the lake leaving a thin layer of trace minerals under a layer of pure white crystal salt, which is roughly 98% sodium chloride.
Himalayan Salt:
This rock salt is famous for its rosy pink hue due to the minerals within the underground salt deposits that it is mined from. Trace minerals of calcium, magnesium, potassium, copper and iron all play a big part in the colourisation of the Himalayan salt.
Himalayan salt, like Kalahari salt, is also coarsely ground in its most unrefined form, but can be purchased in a more finely grounded version if desired.
Taste
Kalahari Salt and Himalayan Salt:
Because all types of rock salt are composed of sodium chloride as the majority element, there is very little difference in taste.
Himalayan Pink Salt tends to hold a subtle sweetness to its flavour profile due to containing trace elements of iron oxide. In comparison, Kalahari Desert has been known to have a more delicate taste due to the way it is extracted.
Kalahari Salt vs Himalayan Salt: Usage
Kalahari Salt:
Kalahari Desert Salt is ideal for boosting the flavours of meat dishes. It can be used on meat for barbecuing and grilling (think of a traditional South African Braai). It is also great when added to fish, white meat and poultry.
Not only is Kalahari Salt used for just meats, you can incorporate the salt into baking. The delicate release of the saltiness is perfect for cooking authentic breads such as mealie bread, known as mealiebrood.
Himalayan Salt:
Many use Himalayan Salt as part of the cooking process for sauces and marinades – which is why it is perfect when used in curries, dhals and other authentic South Asian dishes.
Because the salt contains a beautiful pink hue, you tend to see the salt used as a salt rim on a delicious cocktail for both vibrancy and texture as you take your first sip.
Kalahari Salt and Himalayan Salt: Ethical Factors
We ensure all our suppliers have ethical standards in place. Both our Himalayan Pink Salt and Kalahari Desert Salt producers have had multiple audits and accreditation in relation to ethical and welfare standards.
We have spent years searching for the perfect partners and we have found producers who have multiple GFSI certificates (Global Food Safety Initiative i.e. BRC) and also have a state-of-the-art optical sorter to ensure only the correct grade of salt is selected. The finished product is then packed in our own BRC Accredited production site in the UK, under the careful eye of our quality assurance team.
Keep a lookout in your local supermarket or wholesaler who could be stocking our Merchants Range!
Kalahari Salt vs. Himalayan Salt Conclusion
This article has taken you on a journey to understanding the differences between Kalahari Salt and Himalayan Salt. From gaining insight to the origins of the salts, to what dishes suit best when choosing from the two.
Selected by seasoned experts, Maldon Salt continues to bring fantastic flavour at your fingertips!
There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.
Why buy line-caught Cornish sea bass
Cornish sea bass is relatively low-fat fish with a great source of protein. When purchasing your sea bass for this recipe, make sure that it is line caught in local waters.
Line-caught sea bass is a sustainable, traditional fishing method of a simple hook and a line. This method of fishing has minimal environmental impact due to being small scale and not over-fishing., meaning there is no waste fishing. If small fish are caught, they are returned back to the water immediately.
The quality and taste of line-caught fish is of a much higher quality compared to fish farms. It is believed to have a fresh taste as they are not exposed to pollution and debris.
Photography by: Matt Inwood
Here is how to make Romy Gill’s Cornish sea bass recipe…
Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.
How to make the spice blend
To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.
Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.
Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.
Rub well, and then drizzle over olive oil and the juice of one lemon.
Once the fish is evenly covered, leave in the fridge for one hour before cooking.
Cooking and dressing for the sea bass
To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.
While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.
Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.
Finally, add 1 tsp of olive oil and take off the heat.
When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all over the top of the fish and serve straight away and enjoy!
What can you serve with sea bass?
Romy created a dish of roasted stem broccoli, served on a bed of creamy feta that pairs perfectly well with sea bass. The tasty, green crunch of the stem broccoli compliments the succulent, light flakiness of the fish that makes your taste buds sing! When served with feta cheese, it will a subtle burst of creaminess and silkiness as you take your first bite.
If you are looking for a lighter option, you can serve your cooked sea bass along with a simple cucumber salad. Easy, refreshing and bursting with flavour, adding cucumber to the dish will actually help elevate the flavours of the sea bass, making a deliciously balanced dinner.
Romy Gill and Maldon Salt
If you enjoy Romy’s culinary creations as much as we do, then get ready to ‘feast’ your eyes on other delicious recipes that Romy has made using Maldon Salt. From sensational Moong Bean Dal’s to a showstopping Orange and Cocoa Cake, the options are endless!
Plus, we also had the opportunity to do a Q&A with Romy about her heritage and her top food recommendations when celebrating Diwali. Pour yourself a cup of tea and get seated for a wonderful read.
Credit: Urszula Soltys.
We are delighted to team up with Penguin Books once again to explore the incredibly talented Jane Dunn.
Jane is a bestselling food writer, blogger and photographer from the South of England, where her culinary creativity never ceases to fail! From birthday cake cookies to gin & tonic cupcakes, Jane’s recipes have become worldwide favourites, promising keen bakers recipes that are full to the brim with deliciousness and a touch of nostalgia.
So…it’s with no surprise that with the launch of Jane’s THIRD cookbook, ‘Jane’s Patisserie Everyday,’ it has also become the NUMBER ONE bestseller for Sunday Times. The book covers from loved classics of chunky cookies and cloud-like cupcakes, to delicious savoury tray bakes and cheesy breads!
With over 70 new and exclusive recipes that have been requested by fans, Jane has created a cookbook that has everything you need to produce showstopping bakes for your friends and families. Additionally, there are 30 classic favourites to choose from, including tips on how to freeze your bakes and also a section on free-from cooking.
A few recipes include: Carrot Cake Blondies, Marmite & Cheese Buns and Chocolate Cheesecake Muffins….and many more!
In Conversation with Jane Dunn
With a (big) slice of cake and a cup of tea, we managed to sit down with Jane and discuss all things about the release of her newest cookbook; from looking into the inspirations behind writing the book to what a normal day in the life looks like for her.
Hello Jane! BIG congratulations on the release of your THIRD book! Tell us, what inspired you create your brand-new cookbook?
Ohhh thank you so much! I genuinely can’t believe I’m on my third book already, it feels completely surreal. I wanted to make sure with my third book that I created something that people could genuinely use every day of the week, whether that was for something sweet or savoury, and have delicious recipes to enjoy. I have always aimed my recipes at people who have absolutely no ability to cook or bake, people who have started their cooking journey, or people who are fully fledged cooks and just want something tasty… it’s a book for everyone.
The book includes 70 new fan-requested recipes! (Which are all utterly delicious!) What was the most requested recipe from your fans?
I adore putting the exclusive recipes into the book as people are so excited to make them, and I adore seeing the bakes on social media! The most highly requested book by far was the cornflake brownies, and the tiramisu… they were tied for first place and I can see that so many people have made them already!
You also feature plenty of classics within your book…come on, you must have a favourite!
Classic bakes and meals are by far the best ones out there – you cannot beat a classic such as the custard creams, party rings, school cake and so on…. I struggle to pick however as I adore them all. I reckon I would eat the jam roly poly over and over again though, with LOTS and LOTS of custard to boot. My mum and dad however are superfans of the spotted dick recipe as it’s their favourite classic.
What would be your top tips for someone wanting to get into baking?
It may sound silly, but you just want to take it slow… make sure you read through the recipe, make sure you have some weighing scales, and if you’re nervous, grab a super cheap oven thermometer and you will be fine. Baking may be like a science, but it’s really easy once you have those bits sorted… baking is like therapy for me and I adore it, it’s nice to follow a process and take your time with it rather than having to rush about and feel stressed. You can enjoy making it, decorating it, and of course eating it! Bake what you want to bake, become confident with the basics, and then have fun experimenting!
There’s a whole chapter dedicated to ‘Free-From’ – is this something that you are passionate about sharing to your readers?
Oh yes I definitely wanted to bring some baking inspiration to free-from in my third book. It’s a chapter that is designed to help inspire people who haven’t done free-from baking before, and a chapter to help you out if you suddenly have a guest with dietary requirements. There are some simple recipes in there as go-to’s as well as swaps that can be super useful in the baking and cooking world to suit gluten free and also vegan. I have many friends who have dietary requirements and I always want to be able to cater for them as well.
What does a normal day in the life look for you, Jane?
I would say my days are probably the cosiest of days, and I am super lucky. I generally wake up, grab a coffee and walk my mad dog Thor, and then we go via the shop to my studio and bake. My studio is right next to a farm, so I usually have to drive past Lottie the donkey who I can hear throughout the day. I spend most of my time testing recipes over and over, whilst writing down my notes and editing videos whilst everything is cooling. I always have a team of trusty taste testers about to give feedback, and they are always super complimentary… it’s funny to watch people nab as much cake as they can get away with. I usually spend some time going through social media, answering any dilemmas and also interacting with my followers as I adore it, and it’s so nice to see people make my recipes and get involved. I am very lucky with what I do as it brings so many people so much joy, and I just love it myself.
Name three things in the kitchen you can’t live without!
I would have to say it’s my weighing scales, a decent spatula and my parchment paper stash. Genuinely I can’t think of how many weighing scales I have been through now after pouring liquids onto them one too many times, or simply using them too many times… they’re an absolute must. My spatulas have to have a decent 90º angle on them so they can get to every single drop of ingredients in a pan, with an ever so slight bend to use them in a bowl… I hate wasting ingredients so I am a firm believer in scraping that bowl clean with your spatula. And finally my parchment paper stash… you can’t be a baker without parchment paper in my opinion, the amount of tins I have to line on a daily basis, and it makes it so much easier!
These little parcels of heaven are so delightful and moreish. Jane loves to serve hers with plenty of clotted cream and a cherry conserve, but you can serve them however you like. These are a great ‘make-ahead’ option as you can prep the scone dough, shape and then freeze – you just need to add 2 minutes to the baking time.
Makes: 9
Prep: 30 minutes
Baking time: 10-13 minutes
Cool time: 30 minutes
Lasts: 3+ days, at room temperature
Ingredients:
100g chilled unsalted butter, cubed
325g self-raising flour, plus extra for dusting
150g ground almonds
50g caster sugar
1 tsp baking powder
½ tsp Maldon sea salt flakes
190ml whole milk
1 tsp lemon juice
1 tsp almond extract
150g glacé cherries, chopped
1 egg, beaten
30g flaked almonds
Method:
Preheat the oven to 220ºC/200ºC fan and line a large baking tray with parchment paper.
Place the tray in the oven to preheat.
Add the butter, flour, ground almonds, sugar, baking powder and Maldon Salt to a large bowl. Rub the ingredients together with your fingertips until the mixture resembles breadcrumbs. Warm the milk in a pan on the hob or in the microwave, then pour into the mixture with the lemon juice and almond extract. Mix the dough together with a spatula, adding the glacé cherries.
On a floured work surface, tip out the scone dough and flatten with your hands until 5cm thick. Cut out eight scones using a 6–7cm cutter. Carefully place onto the preheated tray, then glaze with the beaten egg.
Sprinkle over the flaked almonds, then bake in the oven for 10–13 minutes, or until golden.
Leave to cool slightly and then enjoy.
Want to create a recipe from this book?!
You can find where to purchase Jane’s NEW cookbook here and start baking delicious sweet treats and savoury snacks for your friends and family.
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 Jane’s recipes!
We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!
This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.
Here is how to make our Falafel with Chopped Salad & Hummus recipe…
Start by making the falafel.
Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
While the falafel is chilling, make the hummus.
Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.
This is the dish to make if you want to really impress your guests this evening. Paired with fresh cucumber, pickle and dill, your taste buds will be singing as you serve up this dish.
Do you need ideas for a main course? Try Lisa’s delicious Harissa Spiced Sticky Lamb Belly, which is paired with a creamy whipped fetta and topped with pockets of pomegranate and almond flakes.
Salt cure:
Begin making the salt cure by blending all the ingredients until combined. Set aside.
Warm cured salmon:
Next, begin making the warm cured salmon.
Evenly cover the salmon loin with the salt cure, then wrap in clingfilm.
Leave to rest for about 40 minutes to let it cure.
Remove from the clingfilm and wash off the salt cure from the salmon, patting dry with a jay cloth.
Re-roll the salmon in clingfilm tight.
Cook on 38°c steam for 30 minutes.
Chill immediately, then cut in to 4 even portions.
To reheat, place back in the steamer or drop into a bath of olive oil and lemon at 52°c for 5/6 minutes.
Remove and plate on a dish.
Champagne sauce:
To make the champagne sauce, sweat the shallots in the butter for 3-4 minutes until soft, no colour.
Add the champagne and reduce until it forms a jam-like consistency. The liquid should start to coat the shallots.
Once reduce, add the crème fraiche, butter and fish stock.
Bring to the boil. Once boiled, place into a blender and blend until smooth. Pass through a fine sieve and season with Maldon Salt.
Finish with a splash of champagne to serve.
Dill Oil:
Chop through the dill with a knife before putting in a thermomixer with the sunflower oil and spinach. Blend at speed 6 for 6 minutes at 70c.
Hang in a tammy cloth over a bowl to drip clear.
Once finished, pour into a small bowl. Add into the diced cucumber and gherkins to to the oil. Mix together gently and season with a little pinch of Maldon Salt.
To plate:
Put a good spoon full of the dill oil mixture into the centre of the bowl.
Place the warm salmon on top.
Foam and spoon around with the hot Champagne sauce.
Garnish with salmon caviar and dill.
Try our succulent lamb belly recipe, where Michelin-star Chef Lisa Goodwin-Allen uses harissa and our brand-new Kalahari Desert Salt to make a beautifully sticky sauce.
Lisa pairs the dish with a deliciously creamy whipped feta cheese, which is then topped with pomegranate for pockets of sweetness and toasted almond flakes for an irresistible crunch.
We recommend making Lisa’s Honey Glazed Peach for dessert to finish off a very flavourful dinner party for your guests. The peach is accompanied with sheep’s milk ice cream and salted using our Maldon Sea Salt flakes. It’s topped with a honeycomb tuile for that added layer of sweetness.
Salt brine:
Place all the ingredients into a pan and warm over a medium heat until all the salt has dissolved.
Pour into a container and leave to completely cool in the fridge.
Lamb sauce:
In a hot pan, add the sunflower oil and onions, cook for 8-10 minutes until soft and nicely caramelized.
Add the thyme and garlic, cook for a further 2 minutes
Pour in the white win and reduce until the liquid starts to coat the ingredients.
Pour in the lamb stock, bring up the boil, then simmer for about 30 minutes and reduced 3/4.
Add the Harissa paste and whisk well, bring back to a boil and pour the sauce through a fine sieve.
Lamb belly:
Cut the lamb belly in half.
Place the belles into the cold salt brine and brine for 2 hours.
Remove the bellies from the brine and pat dry.
Place one belly on top of the other and wrap tight in cling film, vac packing it tighlty in a vac pack bag.
Steam at 85c for 12 hours.
Once cooked, place in the fridge to cool.
Remove from the fridge and cut the lamb into 4 equal pieces.
In a hot frying pan seal, cook the lamb on both sides until golden brown.
Place on to a tray and coat with a little bit of the lamb sauce.
Put into the oven at 180c for about 8 minutes until hot and soft.
Whipped feta:
In a blender, add the the feta, roast garlic, crème fraiche and cream.
Blend until smooth.
Season with lemon juice and Maldon Salt.
To serve:
Place the hot sticky glazed lamb belly on the plate.
Garnish the top of the lamb with pomegranate, flaked almonds, and a couple of coriander leaves.
Put a good spoonful of whipper feta next to the lamb and finish with the lamb sauce.
Garnish with pomegranate seeds, toasted flaked almonds.
We love to finish things on a ‘sweeter’ note! Join Michelin-star Chef Lisa Goodwin-Allen in creating a decadent dessert that focuses on a simple glazed peach made from using honey.
Lisa pairs the dish with sheep’s milk ice cream, which is salted using Maldon Sea Salt flakes for elevation and brightness! If you prefer a flavoured ice cream, we recommend making our homemade blackcurrant ice cream recipe, that requires no churning!
Peaches:
Cut the peaches in half and remove the stone.
Place the peaches into a medium pan, add the madeira wine, honey, sugar, and squeeze over the lime juice.
Bake in the oven at 180°C for about 8 minutes until the peaches are just turning soft and the skin is coming off.
Remove the peaches from the oven and allow them to cool slightly. Peel away the skin from each peach.
Reduce the remaining liquid and then pour back over the peaches to glaze.
Raspberry soup:
Place all ingredients into a small pan and put the lid on top, cook over a medium heat for about 5 minutes until the raspberries have broken down and released their juices.
Pour though a fine sieve and leave to cool in the fridge.
Serve cold.
Maldon Salted sheep’s milk ice cream:
Place the milk and milk powder into a medium pan.
Mix in a small bowl the glucose powder, sugar, ice cream stabilizer and Maldon Salt.
Warm the milk on a medium heat whisking until all the milk powder has dissolved.
Whisk in the remaining dry ingredients, bring to the boil and boil for about 2 minutes whisking continuously.
Pour though a fine sieve and leave to completely cool.
Churn in an ice cream machine.
Honeycomb tuile:
Place all the ingredients into a small bowl and whisk together until all incorporated.
Spread into the moulds and bake at 170c for 6 minutes until golden.
Remove from the mould and cool.
To serve:
In a cold bowl put 2 good spoon full of raspberry soup
Place half of glazed peach in the centre.
Put a Rocher of ice cream on to the peach finish with the honey tuile.
