Xanthe Gladstone is a chef and seasonal food advocate based in the beautiful countryside of the Hawarden Estate, North Wales. Being a strong activist for food sustainability, we delve into the importance of eating healthier, sustainable foods and Xanthe’s tips on how you can join in.
Could you tell us where your passion for nature and food sustainability first begun?
I think it’s been a very long time coming – if that makes sense. I was very lucky to grow up surrounded by nature and so I think I had a long appreciation and understanding of it. I lost this a little bit in my teens but it slowly started to come back towards the end of my time at University. After I graduated and was a little lost on what to do next, I started getting really interested in food sustainability and cooking, that interest turned into a bit of an obsession. I became fascinated with the work of Dan Barber and that led me into lots of different avenues like growing your own food, mushroom foraging, cooking seasonally, and understanding regenerative farming. I had my head in a book about one or other of these topics for the best part of two years and I soon realised that I couldn’t not at least try to turn this passion into a career.
Nailing that work / life balance can be hard, do you have any advice on this and what is your favourite way to relax?
It can be hard for sure, especially when you love what you do, it’s hard to switch off! My work is often very physical and fast paced, especially when I have lots of supper clubs on, so it can be exhausting for my body as well as my mind. For the last few months I’ve really got back into exercise, more specifically hot yoga, which has been an absolute game changer for me. Stretching out and sweating is something I love doing. Exercise is for some people and isn’t for others, but try to find an exercise that really suits you and what you like doing, if you actually enjoy it then you’re more likely to do it consistently. It’s really helped me switch off and as a result had a hugely beneficial effect on my mental health. I also try to spend some time away from my phone when I want to properly switch off too or leave my phone at home and walk the dogs.
You’re a strong advocate for Food and Sustainability, how can you become more sustainable when it comes to food?
It is a huge issue and one that has many different avenues but I think having a better understanding of where our food comes from is a good place to start. Luckily for us, the supermarkets make this very easy by having to display the country of origin of their fresh produce. So, when you are in the supermarket, have a look at the label and maybe try to stick to produce that comes from the UK, or maybe in winter Europe. It’s such an easy way to really get to know a bit more about seasonal eating, and you’ll realise that the UK actually has a lot to offer, especially in summer.
People perceive moving to the countryside is when you want to settle down and relax at an older age. You proved this wrong by returning back from the corporate life to focus on growing fresh produce and cookery, is this something you want to influence more of for the younger generation?
I think yes, but more generally I would like to be able to influence younger generations to have a bit more confidence in a pursuing a career that they truly love! If that involves moving to the countryside, then I hope seeing my journey will inspire them to do something similar. I am very aware that I was very lucky to have a home in the countryside to go back to as I didn’t grow up in London, before I moved into my own cottage, so moving back in with my parents gave me some time to test the waters and figure out whether this was definitely what I wanted to do, not everyone has the opportunity. I hope that younger generations realise that there are so many different options when starting your career, and that city life isn’t for everyone.
What would you recommend for people living in the city who still want to grow fresh produce with limited space?
There so much you can grow indoors or on a really small balcony. Tomato or chilli plants are such a fun thing to grow because they are Mediterranean plants anyway so like the heat of a home (to an extent). I always recommend growing herbs on a windowsill or balcony because some herbs are very hardy (like rosemary, thyme, sage) and others like parsley and basil will grow really well in summer. I use multiple herbs every single day so they are something that’s really worth growing for me.
Top 3 things you can’t live without whilst your baking/cooking?
What does a typical working day look like for you at the Hawarden Estate?
My days are very varied so it’s hard to say what a typical day is like but I will attempt. I’llstart by walking my dogs and while I’m walking them check on the hens, and water the garden if it’s been very dry. There are a team of three of us in the garden so I’ll usually try to catch up with them around 9am and talk through jobs for the day/week. Then I may spend a couple of hours in the garden first thing followed by meetings with the kitchen team at Hawarden Estate Farm Shop or the events team at The Good Life Society, our office is in the middle of the gardens. Usually at lunch I go home and try to film a recipe video for Instagram, I kill two birds with one stone by cooking/eating lunch and creating content as I don’t really have time otherwise to do so. Then in the afternoon I’ll probably work from home catching up on emails, on Zooms, and organising logistics of events I’ve got coming up. In the evening I do hot yoga at Hot Pod in Chester, and then eat, watch tv and chill.
Your favourite plant-based recipe to make?
Lots of pasta sauces I make are accidentally plant-based, and they’re a great thing to make to to get lots of veg in but also cook something delicious. My go to at the moment is a Slow Cooked Aubergine and Tomato Sauce. Not to be this person but there’s a recipe for it on my Instagram if you wanted to check it out.
Psst…Keep your eyes peeled on both our socials in the New Year, as Maldon Salt and Xanthe Gladstone are teaming up to celebrate all things veg and sustainability ahead of the upcoming Veganuary Month!
Interesting Recipe Ideas Using Clarence Court Eggs
Ever had that discussion whether the Christmas feast is at dinner time or lunch time? Believe me, it’s a constant quarrel we tend to hear as we head into the festive period!
So, why not put the spanner in the works and switch up the conversation completely…A Christmas Brunch?! It is the perfect way to create a relaxed environment on Christmas day amongst your family and friends as you tuck into dishes that you know and love…but with a festive twist! The reason we love a brunch here at Maldon is that there is never a set time, and you’re literally combining two meals in one, breakfast and lunch! Take your time; indulge in the delicious treats and share memories with loved ones around the table, building up the excitement for the rest of your plans on Christmas Day.
In our opinion, Clarence Court Eggsare better than most because they offer the widest variety of eggs sold across Britain; from the classical Burford Browns, to Quail’s Eggs and even Ostrich Duck! The reason why their eggs are adored by so many is that the Clarence Court birds are completely free-range, roaming freely across England’s green fields. This means that they lay at their own natural pace – never rushed – which causes the eggs to become deliciously distinctive and richer in flavour.
As soon as you spot The Clarence Court crown on a box, you know that behind the eggs is a team of dedicated, specialist farmers who nurture and provide specialist care for the birds to deliver the ‘finest, free range eggs’ on their farms. It is because of this that you will find an intense, golden yolk when you crack open a Clarence Court egg, due to the rich diet and care that the farmers give to their birds…resulting with dishes bursting with flavour from the use of their bounty.
Now let’s take a look into the delectable brunch recipes that we have cooked up with Clarence Court! But first and foremost, are you team savoury or team sweet?
Savoury Brunch Recipes
For those who want a hearty way to start the day, we’ve cooked up several brunch dishes that hold focus on savoury flavours. With dishes infused with the wintery herbs and spices, your guests will be giving you praise as you introduce them to a brunch-feast fit for a king.
Ah yes – the humble scotch egg. With the origins claiming to be derived from the renowned Fortnum & Mason department store in London within the early 1700s, this traditional dish consists of a hard-boiled egg wrapped in sausage meat and breadcrumbs. However, we wanted to take traditional and give it a festive sprinkle! Instead, we use turkey mince, spiced with the wintery flavours of cranberries, thyme and sage to enhance the spirit of Christmas with every bite you take. For the egg, we use the classic Clarence Court Burford Brown, soft boiled to give an oozing burst of taste. With a final sprinkle of Maldon Salt and our black peppercorns and you have created a savoury sensation to be loved by many over your Christmas brunch feast!
Pigs in blankets are a cult favourite in Britain around the festive period…but it could be considered a little ‘meat-heavy’ if you’re tucking into these in the morning/early afternoon. So, we’ve whipped up a ‘brunch’ friendly alternative…Eggs in blankets using Clarence Court’s Quail’s eggs! The reason we chose quail’s eggs is because they are beautifully bite-sized and can be cooked in a matter of minutes. Therefore, when wrapped around a buttery blanket of pastry, this recipe will create the perfect little treat to be shared around brunch-time with family and friends…dig in!
Cooked up a Christmas banquet and still have leftovers? Fear not, as we’ve created a glorious Croque Madame recipe packed with leftover turkey meat, stuffing and of course the renowned Burford Brown Eggs to be enjoyed around the table. Originating from France, the dish is the French version of a cheese toastie, but we’ve given it a Christmas touch with the use of shredded turkey meat and stuffing, sandwiched between sourdough bread. We fry the Burford Brown egg so that once you bite into the sandwich, you are met with a delicious ooze of rich yolk to give a burst of flavour. To give a node to the classic Croque Madame, we created a delectable béchamel sauce to be grilled on top of the sandwich, which is flavoured with parmesan and gruyere cheese and then sprinkled with the festive notes of nutmeg and a pinch ofMaldon Saltto make the dish sing!
Sweet Brunch Recipes
Who say’s brunches need to be completely savoury? We’ve dished up recipes that can be also be enjoyed and loved by your fellow sweet-tooth friend. With the delightful flavours of winter orange; almond, nutmeg and cinnamon, your guests will be transferred to recipes in which will keep them warm throughout the day as the gear up for the rest of Christmas Day.
The classic bread and butter pudding… treasured by many for its simplicity but greatness in flavour. Believed to have been created dating back the early 11th century, we’ve took classical and introduced it to festivity through the use of Gingerbread loaf and Eggnog Custard! Made by slices of ginger, cinnamon and mixed spice loaf, the layers are met with the warming blanket of vanilla cream and whole milk spiced with cinnamon. Oven baked, the dish comes out proclaiming with flavour and wintery aromas that will make your guests sing with praise. For the topping, theEggnog Custard is the final touch for this showstopping dish, where we use Clarence Court’s Leghorn White Egg Yolks to give warming, rich touch to the recipe.
These buns are filled with the Christmas flavours of orange, almond, and cinnamon which are perfect for a festive brunch. The dough comes out perfectly tender, which is great when you are tearing and sharing amongst friends and family. We also demonstrate the importance of an egg wash for these treats, using Clarence Court’s Burford Brown. The reason this holds importance is that the egg wash creates the pastry to become shiny and have a gorgeous, golden colour to them when baked in the oven. Not only is it significant in appearance, the egg wash also acts as a glue, helping the buns stick together and holding its shape within the baking process.
Ho-Ho-Ho…Delicious!
From reading this article we hope you become inspired to not become limited in creating the traditional dishes you would usually make around Christmas. Brunch is a way of exploring different flavours, whether that being savoury or sweet!
Make sure you have your Maldon Salt ready for these dishes! 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 ahead of the festive season…especially for our Smoked Salt for the deliciousFestive Turkey Scotch Eggs.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your culinary masterpieces on our socials.
Grease an ovenproof dish (roughly 25 x 25cm). Slice the gingerbread and butter each slice with the softened butter, then cut into triangles.
Arrange the slices in the dish and sprinkle with the sultanas, the orange zest and cinnamon. Continue until you have used up all the slices of the gingerbread.
Gently warm the double cream and milk together in a pan to scalding point but being careful to not let it boil. Crack the eggs into a large bowl and whisk together with the sugar and Maldon Salt until pale, then gradually pour in the milk mixture and whisk until smooth. Strain this through a sieve into a jug. Pour this custard mixture over the gingerbread. Preheat the oven to 180c.
Once the oven is hot, sprinkle the top of the custard-soaked pudding with a little extra demerara sugar and then place it into the oven and bake for 30 – 40 mins until set.
While the pudding is baking, make the eggnog custard.
In a pan gently heat the cream with the vanilla paste, cinnamon stick and nutmeg until scalding point but not boiling.
Place the egg yolks in a large bowl and whisk with the golden caster sugar and cornflour until pale and well combined. Then slowly add the warm cream mixture, whisking continuously to make a smooth custard base.
Pass the mixture through a sieve and back into a clean pan. Heat gently, while whisking until it thickens. Add a splash of brandy if desired.Serve the warm gingerbread and butter pudding from the oven alongside the eggnog custard. Sprinkle with a little Maldon Salt to help cut through the sweetness.
We are joined with the marvelous Harrison Webb; a talented food blogger who has recently launched their debut cookbook: H’s Cookbook. Within the book you are greeted with Harrison’s favourite dishes, both classic and contemporary in flavours to be shared and loved with people around the globe. With a huge variety in recipes from breakfast, lunch and dinners to sauces and drinks…there really is a dish for every occasion!
In this Q&A, Harrison shares his reasons behind creating his book, where we are given insight to his own favourite recipes, where his passion for cookery came from and of course the meaning behind his viral TikTok on the recreation of Salt Bae’s £1,500 steak in which led him to become a viral sensation!
We wanted to give you a huge congratulations you on releasing ‘H’s Cookbook’ this year! Can you tell us what inspired you to write this book?
Thank you so much, it’s been a goal of mine to do a cookbook for a while so it still hasn’t really sunk in yet. Friends, family and the people that follow me online inspired me to make one, they were always asking me “Why don’t you make a cookbook?” so I really owe it to them.
You must have a favourite recipe in your book! Can you share it with us?
I’ve thought about this a lot and it depends on what I’m in the mood for. The book is broken up into chapters for whatever you might fancy throughout the day. I think it has to either be the butter chicken or the roast potatoes with lemon rosemary salt. (Maldon salt to be specific!)
Where did your love and passion for food come from? Have you always been a ‘foodie’ or is it something that you’ve learnt to enjoy overtime?
I got my love and passion for food from my dad, we would always cook together and still do quite frequently. Food is such an important thing in my family, whenever we’d eat out at a restaurant I was always thinking about how I’d elevate a dish or would want to make it at home. So to answer your question I’ve definitely always been a ‘foodie’.
You became a viral sensation on TikTok from taking on Salt Bae’s £1,500 gold steak and replicating it for under £65! What was your purpose on showing people this?
I seriously was not expecting that video to go viral, I love that Salt Bae himself reposted the video so I think we’re on good terms. It was just an interesting take on how you could replicate this so-called gold steak without having to spend £1,500. There are of course loads of other things to factor in, but news outlets in the UK were quite literally eating up any press about him at the time.
Would you say the younger generation are being inspired into learning how to cook through the use of social media and their influencers?
100% Yes! Food content really is everywhere on social media. It’s crazy to think that recipes can go viral now, the baked feta and tomato pasta for example left some supermarkets with a shortage of feta cheese, which just goes to show how powerful social media can influence people into the world of cooking.
What would you say your favourite cuisine is?
I get this question a lot and it genuinely is one of the hardest questions to answer. I love Indian food a lot, but the idea of mixing different cuisines and having small plates of everything would be the dream.
We can see you like to create popular food trends on the internet. Would you say your cooking style is more modern, or do you prefer the classical side of cookery?
I’d say a mix of styles, as you can learn so many things from cookbooks, online videos and also from the people you meet.
What are the 3 things you can’t live without in the kitchen?
A silicone spatula
A Microplane grater
And of course, Maldon salt!
If you could give one piece of advice for people learning to cook, what would it be?
I became obsessed with spaghetti carbonara and made it 2 times a day for about a week until I perfected it. Maybe that’s a little excessive and not everyone is going to do that. I find the best way to learn is to focus on one dish you really love, as you will be a lot more familiar with how it tastes and dedicated to getting it right. As cliche as it sounds just give it a go! Because even if you fail, the next time you make that dish or cook in general, you’re always going to improve from your past mistakes.
…Thank you Harrison!
You can now purchase Harrison’s cookbook here and discover the huge variety of delicious recipes in which you can recreate in your very own kitchen!
Need to purchase some more of our very own Maldon Salt to make these recipes? Head over to our Where To Buy page to find your nearest store!
Start by making the bechamel. Heat the butter in a pan until foaming and then add the plain flour and cook out so it forms a paste and starts to smell toasty, then slowly add the milk whisking between each addition until you have a smooth and creamy sauce. Add the nutmeg and grated cheeses and stir through until melted. Season well with Maldon Salt and cracked black pepper.
Assemble the sandwiches – Start with one slice of sourdough and spread with the mustard then top with turkey meat and stuffing, followed by some cranberry sauce and some of the grated gruyere cheese. Then top with the second piece of sourdough, pressing down so everything is packed in well. Repeat with the second sandwich.
Heat a good knob of butter in a frying pan and then cook the sandwich for about 2 mins on each side until golden brown and the cheese is melting. Then heat up the grill.
Place the sandwiches on a baking tray and spread over the bechamel on the top piece of bread, followed by some more grated gruyere. Place them under the grill until bubbling, melted and lightly golden.
While the sandwiches are grilling, fry the Burford brown eggs. Top the sandwiches with the fried eggs, sprinkle with chopped chives and a final season of Maldon Salt and cracked black pepper. Serve alongside a peppery green salad and some extra mustard.
Preheat the oven to 180C.
Use a 12-hole miniature muffin tin and lay the sheet of puff pastry over the top. Use a knife to draw lines between each hole, so you end up with 12 squares of pastry. Gently press each square into each muffin hole so the tips of the square fold out and you have little cups.
Carefully crack each quail’s egg into the pastry cups and season each with some Maldon salt and cracked black pepper. Use some beaten egg to brush the edges of the pastry. Place into the oven for 5 -10 minutes until the pastry is lightly golden and the quail’s egg is set.
While the pastry cups are cooking, fry the streaky bacon until golden and very crispy. When cooked, place onto kitchen paper and allow to cool slightly before chopping into small bacon pieces.
When the quail’s eggs in blankets are cooked remove from the oven and scatter with the chopped chives. Sprinkle over the crispy bacon pieces and serve with a tomato chutney or truffle mayo if desired.
Preheat oven to 180C. Grease and line a 900g loaf tin.
Melt the butter, sugar, and treacle together until smooth and the sugar has dissolved. Remove from the heat and whisk in the milk. Set aside to cool slightly and then beat in the eggs.
Sift the flour, bicarbonate of soda, spices and Maldon salt into a large bowl and mix together, then make a well in the middle. Pour in the wet mixture and fold through to make a smooth batter, making sure there are no lumps. Give the bowl a tap on the work surface to get rid of any air bubbles.
Pour into prepared loaf tin and bake for 50 – 60 mins until a skewer comes out clean. Leave to cool in the tin before removing. Once cooled you can slice the gingerbread loaf and use it for the gingerbread and butter pudding.
Heat milk and butter in a pan until butter is melted. Allow to cool slightly until milk is lukewarm. Put the flour into a large mixing bowl with a pinch of Maldon Salt and mix through then add the yeast, sugar and orange zest and mix again.
Make a well in the middle and add the milk, then mix in with the dough hook. Gradually pour in the beaten egg and continue to knead until you have a smooth dough.
Place into lightly greased bowl and cover with clingfilm to prove for 1 hour (doubled in size).
Make the filling by mixing all the ingredients together to form a paste. Set aside.
After your dough has proved, roll out the dough into a large rectangle (30x 40cm) then spread with the filling. Fold the long side in by a third, and then the other side on top of that, like folding a letter. Roll lightly to press the layers together.
Cut into 16 strips long strips. Take each strip and slightly pull and stretch it so it is longer. Then pinch one end between your thumb and middle finger, then wrap it around once, then back around on top in the other direction and then twisting underneath to seal – you are creating a wrapped knot.
Place onto a lined baking tray and cover loosely with cling film and then allow to prove for 30 mins, until they are puffed up. Heat the oven to 175C.
Brush the buns with some egg wash and sprinkle with flaked almonds and sugar crystals then bake for 18-20 mins until golden. Remove from the oven and allow to cool slightly before serving still warm.
Soft boil the Burford browns for 6 minutes. Place into an iced water bath instantly. Allow to cool before carefully peeling. Set aside
Sweat the diced onion until soft and caramelized along with the thyme leaves and sage. Allow to cool before mixing with the turkey mince, diced cranberries, and plenty of Maldon salt and cracked black pepper.
Shape the filling around the peeled eggs carefully, pressing it well so they are tightly enclosed and then place them into the fridge for 30 minutes to set up.
Get three separate bowls, in the first add the plain flour and season well with Maldon salt and cracked black pepper. In the second, add the beaten egg. And in the final bowl, add the panko breadcrumbs.
To coat the eggs start by rolling in the flour, making sure it covered all over lightly, tapping off any excess. Then place it in the beaten egg and coat, then into the panko breadcrumbs. Use the wet egg to stick the breadcrumbs on and press it in firmly with your hands. Repeat with all 8 eggs.
In a large pan, add some vegetable oil so it comes up halfway up the pan, then heat until it reaches 180C on a thermometer.
When the oil has reached temperature, use a slotted spoon to lower the scotch egg into the oil and deep fry for 3-4 mins then remove and set onto kitchen paper. You will have to do this in small batches. Serve straight away with the sauces, some chopped chives, and a final sprinkle of Maldon salt and cracked black pepper.
Start by shredding the Brussel sprouts, making sure to remove any tough white parts.
In a large bowl whisk together the eggs with the milk, plain flour, baking powder and nigella seeds. Then season well with Maldon Salt and cracked black pepper. Finally stir in the shredded sprouts and ½ the lemon zest.
Heat a large non-stick frying pan with some oil. Then ladle in the pancake mixture and fry them off individually, for a few minutes on each side until slightly risen and golden brown. Keep them warm in a low temperature oven while you cook the rest – the mixture should make 4- 6 pancakes, depending on their size.
Mix the crème fraiche with the horseradish and remaining lemon zest. Season well with Maldon salt and cracked black pepper. Serve alongside the pancakes and some smoked salmon, topped with dill sprigs, lemon wedges and black pepper.
