Category: Uncategorized

Romy Gill creates the comforting dish of lemon rice paired with peanuts and curry leaves. Using pantry staples, this dish holds authentic Indian flavours whilst also being very easy to make for your guests. Romy adds peanuts to the rice to give a crunchy texture to the dish, whilst also adding curry leaves for a gentle aroma.

1. In a saucepan, add water and ½ tsp Maldon Salt, bringing it to boil for 6-7 minutes on medium heat. Drain the water and keep the rice aside.
2. In a pan dry toast the peanuts on a low heat. Toast them until light brown.
3. Remove them from heat and add to a bowl. In the same pan add ghee. Once the ghee has melted, add the mustard seeds and curry leaves.
4. Add in the toasted peanuts, Maldon Salt, turmeric, and mix together. Cook with a lid for 5 minutes on low heat.
5. Once all done, add the lemon juice, mix and serve hot as a side dish or on its own.

Join Romy Gill in creating these deliciously stuffed courgettes, filled with lamb mince and a bundle of spices to give a burst of flavour to the dish.

Courgettes can have a slightly sweet flavour when roasted in the oven. When they are stuffed with the gorgeous, succulent filling of lamb mince it causes the ordinary courgette to become much versatile when cooking. You can find over lamb dishes including our Slow Cooked Lamb Shoulder!

1. Cut the courgettes in half and then scoop the flesh out. Mash the flesh in a bowl, mixing in the lamb mince; garlic, banana shallot, ground black pepper, paprika, turmeric, ground coriander, 1tsp Maldon Salt, tomato purée and chopped mint.
2. Heat 3tsp of olive oil in a pan and add the mixture. Cook the mixture for 6-7 minutes on high heat.
3. Once the mixture is half cooked, keep aside to cool down.
4. Preheat the oven to 180C.
5. While the oven is getting hot, fill the courgettes with the mixture. Sprinkle over the top of the filled courgettes with Maldon Salt and add the panko bread crumbs for a crispy crunch.
6. Cook until golden brown for around 10 minutes.
7. Enjoy with flat breads and a leafy salad on the side.

After 30 years in the making, Piper’s Farm has recently released their new cookbook ‘The Sustainable Meat Cookbook: Recipes & Wisdom for Considered Carnivores’. With over 100 seasonal recipes, the book explores the celebration of meat and the ethicality that comes with it. Within the cookbook is the autumnal favourite, the humble Toad in the Hole.

A true classic that makes the perfect midweek meal. We have spruced up this family favourite by adding some beautiful squash to give you an extra portion of delicious vegetables, making the meat go even further. With a good pinch of Maldon Salt, the warming flavours are elevated amongst the succulent sausages. Serve with lashings of onion gravy and you have the ultimate crowd-pleasing dish.

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. To make the batter, add the flour to a mixing bowl with a good pinch of Maldon Salt and pepper. Add the eggs and gently whisk in the milk to form a smooth batter. Set aside to rest for 30 minutes.
3. Place the squash wedges in a wide baking tray with the sausages, a drizzle of olive oil, rosemary, garlic and Maldon Salt and pepper. Bake for 25 minutes until the squash is tender and the sausages are cooked.
4. To the roasting tin filled with squash and sausages, add the lard and place in the oven to heat up for about 5 minutes.
5. When the tray is very hot, add the batter and quickly return to the oven. Bake for 30 minutes. Five minutes before the toad in the hole is ready, sprinkle over the Cheddar and return to the oven to melt and bubble.
6. To make the gravy, add a drizzle of olive oil to a pan over a medium heat and slowly cook the onions for about 25 minutes until fully softened and lightly golden.
7. Then add the miso paste, Worcestershire sauce and water to the onions. Bring to the boil and season with Maldon Salt.
8. Serve the toad in the hole with the onion gravy and some seasonal greens.

Griddling leeks is a wonderful way to enhance the sweet flavours by adding a smoky, charred element. This pairs perfectly with a Romesco – which is a sauce originating from Catalonian Spain made from red peppers, almonds and zingy garlic, vinegar, and chilli. Labneh is simply strained, salted yoghurt – wonderfully simple to make but adds creaminess and sourness to this plate. Topped with a nutty savoury granola using homemade Dukkah, which adds crunch and toasted saltiness. 

1. Make the labneh a day ahead. Mix the yoghurt and salt in a bowl and then place in some muslin tied with string. Squeeze out any excess liquid and then place in the fridge in a sieve over a bowl overnight. The bowl will catch the drained excess liquid – the longer you leave it, the thicker your labneh will be.
2. Make the Romesco sauce – toast the almonds in a dry pan until golden, set aside to cool. Add some roasted red peppers from a jar to a food processor along with the toasted almonds, Maldon Salt, garlic, sherry vinegar, parsley and paprika and blitz to a paste. Drizzle in the olive oil, add plenty of seasoning and blitz again. Set aside.
3. Make the dukkah savoury granola – Place some hazelnuts, pistachios and sunflower seeds on a tray and roast in the oven for 10 minutes. When they are golden brown remove from the oven.  
4. Take a frying pan and toast your spices and Maldon Salt – cumin, coriander and fennel seeds. Once they are fragrant and beginning to pop, remove from the pan and crush in a pestle and mortar. Toast the sesame seeds in the pan and then add these to the crushed spices in a bowl. Roughly chop the hazelnuts, sunflower seeds and pistachios and add them to the bowl along with some salt and smoked paprika. Set aside to cool.
5. Heat a griddle pan on high. Slice the leeks in half and brush with oil. Griddle them for 5 minutes on each side until they have char lines and are soft and tender.
6. On a large platter, spread the labneh on the bottom. Pile up the griddled leeks on top. Spoon over some of the romesco sauce and then drizzle with oil. Sprinkle across your savoury dukkah mix, some final parsley leaves and serve.

Wanting to taste vibrant, citrus notes to your cocktail? We’ve paired up with Hayman’s in using their Exotic Citrus Gin, giving the Salty Dog a burst of flavour with a sharp twist of grapefruit and lime juice. We have also included our very own Maldon Salt rim to enhance the flavour of of the exotic fruit peels.

Why add a salt rim to your cocktail? Not only does it keep your garnish from falling into your cocktail and throwing the flavour off, but it adds flavour to the drink, allowing it to develop in stages. Did you know the taste of isolated salt can actually awaken your taste buds! Therefore this allows you to enjoy the variety of flavours within your cocktail…science and delicious!

1. Add all the ingredients to a mixing glass with ice and stir.
2. Shake and strain over ice in a Rock’s Glass.
3. Garnish the drink with a Maldon Salt rim and a slice of grapefruit.

Aubergine lends itself brilliantly here as it is such a meaty vegetable that works perfectly with Asian flavours. Sandwiched between fluffy homemade bao buns and topped with pickled smashed cucumber, salty peanuts, and lots of coriander – these are so good, and you really won’t miss the meat.

1. Start by making your bao buns – in a large bowl, mix together the flour, caster sugar and Maldon Salt. In a small bowl or jug mix together 1 tbsp of warm water with the yeast and a pinch of sugar and then make a well in the flour and add the yeast mixture along with the milk, oil, rice vinegar and water. Mix to make a dough.
2. In a kitchen aid, knead the dough with the dough hook for 5 minutes until smooth and springy. Place in an oiled bowl and cover with clingfilm, leaving it to prove until doubled in size.
3. Place the dough back into the kitchen aid and add the baking powder, kneading again for 5 minutes. Make into 18 balls of dough, rolling them in your hands and then placing onto a lightly oiled tray.
4. Roll them out with a rolling pin into an oval shape (makes roughly 18) and then use some oil and a chopstick to fold them into little envelopes. Place each one onto some baking parchment and leave to prove again until they double in size.
5. Once risen. Heat a steamer with some water at the bottom. Steam the buns on their sheets of parchment until puffed up and fluffy.
6. Before you steam the buns, make the aubergine filling. Mix together the miso, rice vinegar, agave and mirin in a small bowl. Cut the aubergine into chunks and toss well in the miso glaze. Place into the preheated oven and roast until soft, charred and sticky.
7. To make the pickled cucumber, cut the cucumber in half and then skin side up, bash the cucumber with the back of your knife so it breaks up on the board. Then roughly chop it into small pieces. Place in a bowl along with the garlic, rice vinegar, soy sauce, chilli oil, sugar, and sesame oil. Toss well so it is all coated and leave to infuse.
8. Serve the bao buns filled with the sticky aubergine, some of the smashed cucumbers, sliced radishes, chopped salted and roasted peanuts, sesame seed shichimi and coriander.

Want to know what gives a real fruity kick to your cake? Odysea’s preserved lemons are packed full of citrus flavours from the preserving of brine water & salt. The additions of honey and stem ginger will balance out this citrus cake, leaving you feel a certain warmth as the weather starts to cool down as we enter into the autumn season.

1. Preheat the oven to 180C. Thoroughly grease a Bundt tin and tap out with caster sugar. Set aside.
2. In a large bowl mix together the plain flour, baking powder, ground ginger, cinnamon, and Maldon salt.
3. In a food processor, add the preserved lemon and stem ginger and blitz together until it forms a nearly smooth paste.
4. In a stand mixer, add the softened butter and sugar and beat together until pale and fluffy. Add the eggs, one at a time, beating after each addition. Then add the honey, olive oil and preserved lemon ginger puree and beat again. Finally add the dry mix and fold through until fully incorporated and smooth.
5. Spoon into the prepared loaf tin and smooth over the top. Bake in the oven for 45 minutes until well risen, golden brown and a skewer comes out clean.
6. Remove from the oven and allow to cool. Garnish with lemon slices and a drizzle of lemon icing.

Of course we had to take part in the infamous TikTok trend of Baked Feta…The tangy, rich flavour of feta is perfect for a late summer treat with guests. Pairing up with Odysea, we used their delicious Flamed Roasted Red Peppers, giving a gentle sweetness as we slow bake the feta cheese. Don’t forget to add the Pomegranate Molasses either, as this will give the recipe the perfect sweet-and-sour tones to the savoury dish, almost acting like a balsamic.

1. Preheat the oven to 180C.
2. In a large baking tray place the block of feta in the middle. Then arrange the cherry tomatoes, shallot halves and sliced red peppers around the feta.
3. In a small bowl, whisk together the olive oil, garlic and herbs and then drizzle over the whole dish. Bake in the oven for 35 – 40 minutes until the feta is golden and the vegetable has softened. Remove from the oven and drizzle with pomegranate molasses and scatter with the pomegranate seeds and fresh oregano leaves. Add a pinch of Maldon Salt and serve with toasted sourdough bread.

Sweetcorn is sweet and nutty and one of my favourite vegetables. You can’t go wrong with a buttery corn on the cob in the summer but here I’m combining them with courgette and feta, to make the most delicious and moreish fritters. Topped with a crispy egg and a fragrant zhoug butter they make a seriously nice brunch.

1. Start by making the fritters – grate the courgette and then squeeze out any excess liquid in a tea towel, pop these into a large bowl. Add the sweetcorn, crumbled feta, chopped coriander, 1 beaten egg, self-raising flour and cumin seeds. Mix well to form a batter and season well.
2. Heat some oil in a pan and spoon in the fritter mix to make patties. Fry them for 3 minutes on each side until golden. Remove and place on a plate in the oven to keep warm.
3. To make the zhoug butter place chopped coriander, parsley, garlic and green chilli into a food processor. Add some cumin, a good pinch of Maldon Salt, lemon juice and olive oil and blitz until it forms a paste. Next add the softened butter and plenty of seasoning and blitz again. Set aside.
4. In a small frying pan heat some oil and fry off the eggs, you want the oil to be nice and hot so the edges of the egg go nice and crispy. Once the egg is nearly cooked, add some of the zhoug butter to the pan and baste the egg in it.
5. Plate up – serve 2 or 3 fritters piled up on a plate with a crispy fried egg and drizzle over the zhoug butter from the frying pan. Sprinkle over some coriander leaves and serve.