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1. Preheat your oven to 200°C.
2. Pour the oil into a baking dish and pop it in the oven.
3. On a high heat add water to a pot, bring to a boil and season with Maldon Sea Salt. Once boiled, add your washed potatoes and let it simmer until tender.
4. Individually press down your potatoes gently, (we used a little ceramic dish), then get your baking dish of oil out of the oven and add the potatoes immediately. Season evenly with 5 spice powder, Maldon Sea Salt and pop them back into the oven. Roast them for 40 minutes. Half way through, flip them over.
5. Meanwhile, slice your spring onion and red chilli.
6. To make your sambal mayonnaise, mix one tablespoon of sambal with two tablespoons of mayonnaise.
7. Once your potatoes are golden and crispy, garnish with spring onions and red chilli. Pour over the remaining sambal, finish with Maldon Sea Salt and service with your sambal mayonnaise.

1. Shred your red cabbage, carrots and oyster mushrooms.
2. Mince your garlic with a sprinkle of Maldon Sea Salt.
3. Slice your spring onions and chilli, set aside for later.
4. Wash your beansprouts.
5. Add a good glug of vegetable oil to your pan, add your garlic alongside your shredded vegetables and beansprouts.
6. Add all your seasonings, sauces and a sprinkle of Maldon Sea Salt. Give it a good mix.
7. Whisk the egg.
8. Place a teaspoon of the filling onto the non-floury side of the pastry sheet. Fold over the opposite corner and seal tightly making sure the filling stays in the middle. Fold over the left and right sides, wipe with egg wash then roll away.
9. Add the oil to a wok and heat until the temperature reaches 180c. Fry the spring rolls in batches until they turn golden. Remove with a slotted spoon and place them on a paper lined plate.
10. Finish with a sprinkle of Maldon Sea Salt and serve with sweet chilli sauce.

1. Finely slice your garlic.
2. Heat a large casserole dish over a medium heat. Add a glug of olive oil, then tip in your garlic and tomato puree, and cook gently for 2 minutes.
3. Add your ‘Ndjua, and cook for 2 minutes, before deglazing your pan with white wine. Let it reduce and simmer for a few minutes.
4. Pour in your fish stock and a generous pinch of Maldon Sea Salt flakes, before tipping in your fregola. Simmer the mixture for 15 minutes.
5. Add your prawns to the pan, pop a lid on and simmer for another 5 minutes. They should be completely pink and curled up after this time.
6. Meanwhile, make your gremolata. Peel your lemon skin and finely chop it. Finely chop your garlic, adding a pinch of Maldon Sea Salt flakes to help it break down into a paste. Finely chop your parsley.
7. Mix all these together in a bowl with a pinch of Maldon Sea Salt to make a fragrant garnish. Finish your prawn dish with the juice of your lemon, then season to taste with Maldon Sea Salt Flakes.
8. Spoon into bowls, then top with your gremolata. Dig in!

1. Light your gas hob to a medium flame. Put your aubergine directly on top, and char for a few minutes on each side until it is totally soft and charred. Set aside to cool.
2. Very finely slice your sourdough bread, then pop it on a baking tray. Drizzle it with olive oil, then bake for 10 minutes until crisp and lightly golden.
3. Roughly chop your parsley. Pop this into a food processor along with your toasted bread, lemon zest, then whizz into bright green breadcrumbs.
4. Once your aubergine is cool enough to handle, peel of it’s skin and discard it. Shred the rest of your aubergine with a fork – it should be soft enough to mash.
5. Heat a large pan of salted water using Maldon Sea Salt flakes for taste. Add your pasta and cook until al dente – a couple of minutes less than the packet says normally.
6. Finely slice your garlic.
7. Heat a glug of olive oil in a sauté pan, then add your garlic and a pinch of Maldon Sea Salt and cook over a gentle heat for a couple of minutes until fragrant.
8. Add your tomato puree, harissa and butter.
9. Add your smoky aubergine, along with a splash of pasta water to emulsify the mixture.
10. Get your drained pasta in the pan and give it a good mix. Grate in your pecorino and squeeze in your lemon juice, then season to taste with a good pinch of Maldon Sea Salt and black pepper.
11. Spoon your pasta into bowls, then top with your breadcrumbs and a little more Maldon Sea Salt flakes. Dig in!

1. Preheat the oven to 230c fan. Add the aubergines to a large bowl with the oil, achiote,
   maple, chilli paste and Maldon Salt and mix well. Spread out on a large, flat, parchment-lined
   baking tray.
2. Add all the mango sauce ingredients to a medium high sided tray.
3. Place the aubergines on the top shelf of the oven and the mango sauce tray on the bottom shelf. Roast for 25 minutes, then flip the aubergines and roast for another 10 minutes, or until golden-brown on both sides. At this point the onions in the mango sauce should be nicely browned around the edges and the sauces should be the consistency of maple syrup. Set aside to cool.
4. Mix all the ingredients for the yoghurt together in a medium bowl.
5. Toast the sesame seeds in a very hot pan until golden brown and fragrant. Add all the sesame salt ingredients to a mortar and roughly crush (not too much, you do not want the sesame seeds to become a powder).
6. Serve once the aubergine and sauce have cooled (they should be just above room temperature or they’ll melt the yogurt). Spoon the yogurt onto a platter, then top with the roasted aubergines and the sauce. Avoid the allspice berries and cinnamon.
7. Finish with the spring onions, sesame salt and serve with lime wedges.

For the chocolate ganache:

Melt the chocolate and cream over a pan of gently simmering water. Stir in a good pinch of Maldon Sea Salt. Set aside to cool.

For the miso caramel:

Add all the ingredients to a medium saucepan and place on a medium heat. Cook for about 6 minutes, whisking continuously; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and set aside until completely cool.

For the cinnamon and coffee cream:

Add all the ingredients to a large bowl and mix, just until everything comes together. Do not overmix or you’ll split the cream.

Method:

1. Line a 20cm square cake tin with two layers of cling film. Spoon half the cream into the tin, then smooth the surface with the back of a spoon. Spoon over each of the cooled melted chocolate and cooled caramel and then swirl together.
2. Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
3. Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
4. Cover with cling film and chill overnight.
5. Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
6. Prepare a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the tray and quickly spread the chocolate out with a spatula. Leave to cool for a few minutes, then sprinkle generously with coffee grounds and Maldon Sea Salt. Transfer the paper to a large, flat tray that will fit in your fridge. Refrigerate until completely cool and set, about 2 hours.
7. Flip the set cake onto a large platter. Dust with cocoa powder and spritz with gold dust. Break the chocolate into random shards, then stud the cake with the shards as part of the decoration.

Bread and Butter Pudding is a novel favourite when it comes to British classic desserts. The combination of chocolate and orange gives the pudding a balance of richness with fresh, zesty tones.

1. Grease the base and sides of a deep baking dish (roughly 25 x 20cm).
2. Mix the melted butter with the marmalade. Use this to brush both sides of the brioche slices, and then slice them in half diagonally. Arrange the slices in the baking dish and scatter over half of the chocolate chips. Use a Pinch of Maldon Salt to sprinkle over the dish for taste.
3. In a large bowl whisk together the double cream, whole milk, eggs, caster sugar, orange zest and cinnamon. Pour the mixture over the brioche slices and then leave the mixture for 30 minutes for the brioche to absorb the custard.
4. Preheat the oven to 180c.
5. Once the pudding has sat for 30 minutes it is ready to bake. Sprinkle over the remaining chocolate chips and the demerara sugar then place into the preheated oven for 30 – 35 minutes until golden brown on top and the custard has just set.
6. Allow it to sit for a couple of minutes before serving with some extra cream.

This recipe shows you the easy way into making shortbreads, infused with the sweet flavours of lavender and rose – they are definitely moreish!

1. Place the plain flour in a large bowl and add the caster sugar and Maldon salt, mix them together. Next add the cold, cubed butter. Use your fingers to rub the butter into the flour and sugar until it resembles fine breadcrumbs. Now you can add the dried lavender or rose petals and mix it throughout.
2. To the mixture add 1 tbsp of cold water and mix it together using a cutlery knife (this is colder than using our hands to helps to ensure the mixture doesn’t get too warm). If the dough starts to come together then it is ready, but if it is a little dry still then add another tbsp of water. Bring the dough together with your hands now but be careful not to overwork it.
3. On a lightly floured surface, roll out the dough until its roughly 1cm thick. Scatter over any remaining lavender or rose petals and gently roll them into the surface of the dough. Line a baking tray (or 2 depending on how many you are making) with baking paper. Use a 5 or 6cm fluted or round cutter to cut out biscuits and place them onto the lined tray with a little space in between.
4. Place the trays into the fridge to firm up for 20 – 30 minutes. Preheat the oven to 170c.
5. Once the biscuits have firmed up, bake them in the preheated oven for 20-25 minutes until they are baked through but pale golden in colour. Remove them from the oven and sprinkle over some remaining caster sugar. Allow the biscuits to cool before serving.

This classic British treat combines the flavours of raspberry jam with the essence of almond from the frangipane, all encompassed by the buttery delicacy of a shortcrust pasty.

Begin by making the pastry:

1. In a food processor add the plain flour and icing sugar and pulse together until well mixed. Then add the cold cubed butter and pulse together again until it resembles fine breadcrumbs. Next add the beaten egg along with 1 tbsp of cold water and pulse again until it comes together.
2. Tip the dough out of the food processor and gently knead to make sure it is smooth. Lightly flour the work surface and then roll the pastry out until it is 1cm thick, then carefully lift the pastry to line a 23cm fluted tart tin. Trim off the top and gently prick the base with a fork. Place the lined tin into the fridge to chill for 30 minutes.
3. Preheat the oven to 180c.
4. Once the pastry has chilled, remove it from the fridge and fill with baking paper and baking beans. Place the tart onto a baking tray and into the preheated oven to blind bake. Bake it for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes. Once the pastry case is baked remove from the oven and set aside to cool slightly while you make the filling.

Make the filling:

1. To make the frangipane add the softened butter and sugar to a large bowl and beat together with an electric whisk until pale, light, and fluffy. Add the ground almonds, egg, almond extract, lemon zest and Maldon salt. Mix again together. 
2. To the cooled pastry case start with a layer of raspberry jam, spread this across the pastry evenly. Then on top of this spoon over the frangipane and carefully smooth with a palate knife, trying to ensure the raspberry jam and frangipane remain in layers.
3. Place the tart back in the oven for 20 – 30 minutes until golden brown and a skewer comes out clean. Remove the tart from the oven and set aside on a wire rack to cool completely.
4. While the tart is cooling you can prepare the fondant icing for the top. In a bowl add the icing sugar. Add the almond extract and roughly 2 tbsp of cold water to make a thick but smooth icing (add a splash more water if needed).
5. Place 2 tbsp of the icing into a separate small bowl and mix in the pink food colouring. Spoon this into a small piping bag with a small round nozzle attached.
6. Once the tart has cooled, spoon over the white fondant icing and smooth across evenly. Then pipe parallel lines of the pink icing across the surface. Then use a cocktail stick to create a feathered effect by dragging across in alternating directions. Pop a single glace cherry in the centre, if desired. Allow the icing to set before slicing and serving.