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Homemade custard is a thing of beauty, you could eat this straight with a spoon. Christmas spices such as brandy, nutmeg, cloves, cardamom, and cinnamon make this custard extra delicious and warming. A sprinkling of Maldon Sea Salt flakes in a sweet sauce always adds the perfect saltiness note. This would be great cold in a trifle, warmed on Christmas pudding or even with a mince pie.

1. Place the milk, cream, brandy, and spices into a saucepan and bring to a simmer (but do not boil), and gently simmer for a couple of minutes to allow the flavours to infuse. Remove from the heat.
2. In a large bowl whisk together the egg yolks and caster sugar until pale. Then slowly pour in the warm infused milk, through a sieve and whisk constantly. When all the milk is added and you have a smooth liquid, pour this back into a clean pan along with the vanilla bean paste and a good pinch of Maldon Sea Salt flakes.
3. Gently heat again, stirring continuously until the custard has thickened (it should coat the back of a spoon).
4. Serve the custard on top of warm Christmas pudding or cold in a Christmas trifle.

Bread sauce is a favourite at Christmas, but this one takes it to a whole new level. Using rye sourdough adds a nuttiness and malted flavour, plus Maldon Garlic Sea Salt is a wonderful addition. Lots of fresh nutmeg and crispy sage leaves elevate it from a humble sauce to a spectacular side.

1. Place the onion halves, garlic cloves, star anise, peppercorn, cloves, and bay leaves in a pan and pour over the milk. Bring to a boil and then reduce to a simmer for 5 minutes. Then turn the heat off and allow the milk to infuse for 1 hour or longer.
2. After an hour strain the milk to discard the onion and flavourings and place it back into the pan. Add the breadcrumbs and then simmer for 5 minutes until thickened. Then add the butter and double cream, stirring through. Season with Maldon Garlic Sea Salt and cracked black pepper.
3. In a small pan heat some olive oil and then when hot, fry the sage leaves until crispy
4. .Remove from the pan and scatter over the top of the bread sauce along with some of the sage oil.

Lobster, prawns and crayfish are often considered delicacies for a special occasion, so this BBQ recipe with smoky siracha mayonnaise and herbed butter is perfect for a showstopping Christmas feast.

1. Begin by mixing together the herb butter for your seafood. In a small bowl mix together the softened butter with Maldon Garlic Sea Salt, cracked black pepper, the chopped parsley and coriander. Set aside.
2. The perfect way to cook your seafood is on a hot BBQ, however if you don’t have one then a griddle pan will work too. Make sure it has reached a medium to high temperate, and start by grilling your lobster halves. Cook flesh side down on the griddle until the meat has turned pink and has some lovely charring on it. The shells will turn orangey pink too, and this is when you know your lobster are cooked. Do the same with the king prawns and crayfish, although these will take less time to cook.
3. While your seafood is cooking, it is also nice to griddle some lemon to serve alongside. Simply add your lemon halves cut side down onto the grill and allow them to cook and char for 3 minutes.
4. Once your seafood is all cooked, pile onto a large serving platter and using a pastry brush, brush all across the flesh with your delicious herb butter – letting it melt in. Place your griddled lemon onto the serving platter too.
5. In a small bowl mix together the mayonnaise and siracha. Serve this alongside the platter of BBQ seafood and allow everyone to tuck in!

This delicious starter can be ready to eat in a matter of minutes. All you need it some good quality king prawns, olive oil, garlic cloves, a handful of spices and of course a generous pinch of Maldon Chilli Sea Salt to really elevate that fiery kick!

To make this dish as a main, try serving with a handful of asparagus, or charred sweetcorn to pair the chilli sea salt flakes with the natural smokiness from the cooked vegetables.

Here is how to make Spicy Prawns with Garlic and Chilli Salt…

1. Heat the oil up in a heavy bottomed frying pan. When the oil is nice and hot, add the prawns, sliced garlic, and chilli. Fry them until the prawns are pink and slightly charred, and the garlic is golden – approximately 2-3 minutes.
2. Take them off the heat and stir the paprika and Maldon Chilli Sea Salt into the oily sauce, tossing to coat the prawns.
3. Serve the prawns immediately with some crusty bread for mopping up the juices.

This recipe is a classic to make for your family during the week!

Being a tasty cross between a roast and a stew, this traditional French dish is easy to make and can be ready to eat in under an hour!

We add Maldon Garlic Sea Salt into the stock for the chicken to really soak up the juices and have a beautiful fragrant taste of wild and roasted garlic.

Pair the roasted chicken with crispy, golden potatoes and a handful of lemon & honey glazed carrots to complete the perfect main course.

Here is how to make the Garlic and Tarragon Chicken…

1. Start by adding the olive oil in a large, shallow cast iron pan. When the oil has heated up, add the chicken legs to the pan skin side down.
2. Cook the chicken legs on a medium heat until the skin has gone golden brown and crispy (it is important not to rush this step, as this adds depth of flavour to the dish and tenderises the meat). When the skin is crispy, turn the legs over and cook on the flesh side until it has browned.
3. When the chicken legs are browned all over, remove them from the pan and set aside on a plate or tray. Turn the heat down and add the whole garlic cloves. Cook them until they are soft and caramelized and then remove from the pan and set aside with the chicken.
4. Next add the unsalted butter and melt gently. When the butter is foaming, add the plain flour and mix it in quickly with a wooden spoon. Cook the flour for a couple of minutes until it is golden and smelling biscuity. Then add the stock, a ladleful at a time, whisking in each addition to make sure there are no lumps. Allow the sauce to thicken each time before adding the next ladleful.
5. Once all the stock has been added allow the sauce to bubble and thicken. Then add the wholegrain mustard, lemon juice and zest and double cream. Stir it in and then add the Maldon Garlic Sea Salt and some cracked black pepper.
6. Place the chicken legs back into the sauce along with the caramelized garlic cloves. Place the lid on the pan and gently simmer this at a very low temperature for approximately 10 minutes or until the chicken legs are cooked through. The sauce should be glossy and creamy, however if it needs loosening add a splash of water or stock.
7. Finally sprinkle over the tarragon and then serve with your favourite sides – we like to serve it with creamy mashed potato and greens.

A classic margarita cocktail with a fiery twist!

Using Maldon Chilli Sea Salt for the rim, your taste buds will be greeted with the spicy, aromatic taste of Aleppo peppers and bird’s eye chilli which compliments tequila perfectly!

Here is how to make a Spicy Margarita…

1. Start by preparing your glasses. Rub the rim of your glass with some lime juice and then crust with the Maldon Chilli Sea Salt (it is easiest to do this by putting some salt in a saucer and turning the glass upside down to coat). Set aside.
2. In a cocktail shaker add the chopped chilli and fresh lime jucie, then muddle together making sure to really break down the chilli so it is well infused – you can use the end of a rolling pin if you don’t have a cocktail muddler.
3. Add the remaining ingredients to the cocktail shaker along with a couple of ice cubes, add the lid and then shake firmly for a few seconds until the outside of the shaker feels cold.
4. Add some ice cubes to your salt rimmed glasses then strain the margarita liquid in, using a fine sieve so you don’t get any of the chilli pieces.
5. Garnish with some slices of lime and jalapeno and enjoy! (Simply double up the ingredients accordingly to make bigger batches). 

Creamy, tender and full of flavour…New potatoes are the ultimate comfort food.

This recipe only contains four ingredients, with Maldon Garlic Sea Salt being the star of the show for this dish. The delicious blend of sea salt flakes with wild and roasted garlic elevates the humble potato to new heights, giving a fragrant taste that compliments the new potatoes.

What are new potatoes?

A new potato is basically an immature potato that is dug up before it reaches full size. As a result, the tend to have a sweeter taste and loose skins which can be gently rubbed off before being boiled or cooked. The flex is waxier than other potatoes, which is why many use new potatoes in salads when cold, and paired with butter when warmed up.

The best variety of new potatoes are ‘charlottes’. They offer a great resistance to blight and are generally resistant to scabbing.

What can you eat with new potatoes?

New potatoes make the perfect side to many dishes! From meats including spatchcock chicken and tender salt baked sea bass, to summer salads like a delicious caprese salad, the options are endless.

How to make New Potatoes with Garlic Salt

1. Place your new potatoes in a large pan of water so they are submerged. Put this onto the heat and bring to the boil. Allow the potatoes to cook for 5 – 8 minutes in the water, until they are just tender and you can insert a knife easily.
2. Drain the potatoes and allow to steam dry for a couple of minutes.
3. Tip into your favourite serving bowl and toss with the olive oil, Maldon Garlic Sea Salt and cracked black pepper.
4. Serve whilst still warm.

This is is brunch-time classic!

Deliciously creamy avocado, smothered on toasted sourdough and topped with a oozing poached egg. To really make these flavours sing, we add a pinch of Maldon Chilli Sea Salt to the dish to give a spicy, aromatic kick.

Here is how to make avocado on toast with poached egg and chilli salt…

1. Place a pan of water on the hob and bring up to a simmering boil.
2. Prepare your avocado toast first. Cut the avocado in half and then take the skin off each half and remove the stone. Place the cut side of each avocado half flat on your board and use your knife to cut thin slices, then gently press the avocado out to fan it out. Squeeze over some of the lemon juice (this will help stop the avocado from turning brown).
3. Lift each fan of avocado onto your slice of toast.
4. Next poach your eggs. Turn the heat down on the water so it is just a simmering heat. Crack each egg into a small ramekin. Use the stick end of a wooden spoon and swirl it around in the water to create a whirlpool, then quickly drop your egg from the ramekin into the middle. The ‘whirlpool’ will help keep the egg in a neat shape. Poach for 2 minutes until the white is just set but the yolk is still runny.
5. When cooked, lift the egg out with a slotted spoon and blot off any excess water on some kitchen towel. Then place each egg onto the avocado toast.
6. Garnish each toast with some Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and some coriander.
7. Serve with the remaining lemon cut into wedges.