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The humble tomato salad with a twist! Adding sardines will give a smoky depth to the dish – the perfect accompaniment to a summer dinner party.

After washing and drying the tomatoes, chop each variety in a different way so they look more appealing (thicker cuts/thinner cuts), then simply season them with Maldon Salt and a dash of oil.
For this dish, the salad will be accompanied by smoked sardines, but it could also be seasoned with fresh herbs and served with a range of different ingredients. We are especially fond of combining tomatoes with tinned fish, whether oily, salted or smoked to give a underlying depth in flavour.

This simple yet delicious pasta salad is easy to make, perfect for the hot summer months when craving for something light but packed full of flavour.

Wash, dry and chop the tomatoes into eighths, place them in a salad bowl and season with Maldon Salt and pepper.
Add the drained mozzarella balls, olives, capers and chopped onion and drizzle with olive oil. Drain the anchovies and add to the mix. Wash and dry the basil and then remove the leaves from the stem.
Cook the pasta al dente in plenty of salted water, according to the instructions on the packet, then drain and cool under cold running water. Once fully drained, mix the pasta in with the rest of the ingredients in the salad bowl.
To plate up, place the anchovies on top, sprinkle on the pistachios and basil leaves and serve at room temperature.

Taste the summer from the grilling squid on the barbecue, elevated in flavour through the seasonings of Maldon Salt, black pepper and the juices of fresh lemon…delightful!

Defrost the squid in the fridge overnight. Once they have fully defrosted, wash and then dry on kitchen roll. Cover on all sides with 1 tbsp of olive oil, place them on a tray and leave them to rest at room temperature.
Wash and dry the lemons, then slice them into quarters or eighths. Heat the grill to 240º C. Close the lid and wait 10 minutes before opening. Distribute the squid over the grill and cook on full heat for 4 minutes on each side.
Arrange the squid on a serving dish, drizzle on the rest of the olive oil, season with Maldon Salt and pepper, and serve with the lemons.

Tip:

You can use fresh squid for the recipe, but we recommend frozen squid for the most tender result.

This orange and carrot salad, paired with barbecue grilled halloumi creates the perfect salad for any summer dinner party!

Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice ½ a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later.
Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl. Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together.
Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning.

‘This flavoursome showstopper is made for sharing, best placed in the middle of your table and enjoyed with friends and family. I’m going to be using the Weber crafted Sear Grate on the Genesis barbecue for this one – perfect for larger cuts, evenly conducting heat, while sealing in moisture. Adding Maldon Salt to the meat draws out its natural flavours and helps form a delicious crust’.

Season and cook the rump steak on the barbecue. (I’m doing mine medium).
While the steak is cooking, place the onions face down on the barbecue until dark and charred.
Boil the sugar and vinegar.
Mix coriander, parsley, shallots, and chili, add olive oil and Maldon Salt, set aside.
Check the steak with the Weber Connect probe and remove when its at your desired temperature, I’m going for 50 degrees.
Place the onions into the sugar and vinegar and simmer for 5 minutes on the barbecue.
Coat on both sides with the chimichurri sauce and rest for 10 minutes.
Carve the steak and season well.
Place the caramelised onions around and serve

‘A really simple and delicious recipe to impress your guests or loved ones at home, there’s nothing quite like scallops done on the barbecue. This calls for the best product you can afford, sourced from your fishmonger – ask them to clean them for you and keep the shells for cooking’.

First make a lovage butter by chopping lovage finely and combing with soft butter, Maldon Salt for seasoning, a little wine and chill.
Once that’s done, cut the butter into 20g pieces and place onto the scallop, one piece for each.
Place the scallop onto the Weber Genesis barbecue in the shell facing up.
Cut the apple into batons to garnish.
Allow the scallops to sizzle in the shell until cooked, remove and rest for 5 minutes.
Serve with the apple batons and the leftover butter.

‘This is the perfect summer dessert, so simple and yet a real showstopper. Here, I’m going to use the barbecue to gently caramelise the peaches, adding a little pinch of Maldon Salt to lift the flavours of the peach and the ricotta’.

Place the dried rose, sugar and water in a pan and bring the boil, reduce by half, and remove from the heat.
Cut the peaches into wedges, remove the stones and cook dry on the grates until charred.
Add the peaches to the syrup to steep.
Roughly chop the mint.
Gently mix the ricotta with the olive oil and lemon zest.
Place the peaches flat onto a plate.
Spoon over the ricotta.
Sprinkle over the mint and fresh rose petals.
Mix a little of the syrup with the olive oil and drizzle around. Add a sprinkle of Maldon Salt to finish. Summer in one bite.

‘Cauliflower is such a versatile ingredient and here we’re adding Maldon Salt and a bit of curry heat before charring on the Weber Genesis BBQ‘.

‘Of course, you don’t have to make your own pitta, but I promise these wild garlic and lemon breads are heavenly. I’m going to be using this crafted glazed Baking Stone to ensure they have an irresistible crust’.

Make your pitta dough and prove for an hour.
Mix the melted butter with the lemon and wild garlic and reserve.
Cut the cauliflower into florets and season with the curry spice and Maldon Salt.
Char on the barbecue until softening.
Place into a bowl with the yoghurt and onions seeds and cover for 20 minutes.
Roll and shape the pitta and cook on the baking stone.
Chop the cauliflower, add the coriander, place into to the centre of the cooked pitta.
Brush the pitta with the garlic and lemon butter and serve.

‘British lamb is such a beautiful product, incredible when barbecued. If you’re unsure how to butterfly the meat, consult your butcher. Today, I’ll be cooking on the Weber Genesis barbecue and I’m going to be using the Weber crafted Sear Grate which is perfect for larger cuts’.

Cut the top from the garlic, coat in olive oil and season with Maldon Salt, wrap securely and place on a low heat.
Cut the potatoes Hasselback-style, place in a tray and cover with the butter and season lightly.
Season the lamb with Maldon Salt and cook on a medium heat.
Combine the chopped herbs, the nasturtium, mustard, and olive oil and lightly season with Maldon Salt.
Turn the lamb, coating the cooked side with the Verde. Once the lamb hits 47 degrees on the display, remove from the BBQ, coat again and allow to rest for fifteen minutes.
Carve the lamb, add more of the verde, a good sprinkle of Maldon Salt and serve alongside the garlic and potatoes… Lovely.

‘This purple sprouting broccoli recipe makes the perfect side or veggie lunch dish. Most importantly it brings a brilliant British ingredient to the fore. I used the Weber Genesis gas barbecue and a sprinkle of Maldon Salt to bring out the natural sweetness of the broccoli, which works perfectly with the earthy hazelnuts and salty Parmesan‘.

First, peel the broccoli and blanch for 2 minutes in salted water.
Barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt.
Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious