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Wild garlic is an abundance at this time of year and is very easy to make – it can be stored in the fridge for up to 2 weeks or frozen. It is delicious drizzled over meat, fish or vegetables, stirred through pasta or through scrambled eggs.

1. You can either make your pesto in a food processor or by hand in a pestle and mortar. If using a food processor, simply start by adding your wild garlic and pulsing a few times to break the leaves down. Then add the grated parmesan and hazelnuts and pulse again. Next you can slowly drizzle in the olive oil until it reaches your desired consistency – stop mixing earlier if you like a chunkier texture or keep mixing if you would like it smoother.
2. Finally add the lemon zest and a pinch of Maldon Salt and stir through. Put into a sterilised jar and it will keep for up to 2 weeks in the fridge or use straight away.

This samphire salad makes an elegant and delicious starter. Samphire is rich in vitamins and minerals and has a naturally fresh flavour. It pairs brilliantly with sweet crab, crunchy fennel, and peppery radish.

1. In a small bowl, make the dressing. Add the olive oil, the juice of ½ a lemon and 1 tbsp of cider vinegar. Add a good pinch of Maldon salt and some cracked black pepper before whisking together.
2. In a large serving bowl add the samphire, shredded fennel, radishes, herbs, and white crab meat. Drizzle over the dressing and toss so it is all well coated and combined. Finally zest over the remaining lemon and serve.

A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans.

1. Preheat the oven to 180C.
2. Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice a hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good 5 minutes on each side. You want good, deep caramelization on all sides of the meat.
3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10 – 12 minutes until tender and starting to char slightly.
4. Once the steak is cooked to your liking – we’ve served it medium rare here – remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing.
5. While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside.
6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.
7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.
8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve.

This recipe is for dark chocolate corn flakes cakes but a more luxury version with the inclusion of toasted pecans and a sprinkle of Maldon Salt. If stored in the fridge, these will keep for up to two weeks.

1. Place the butter, chocolate and golden syrup into a heatproof bowl and place onto a pan of simmering water. Heat this gently until the chocolate, butter and golden syrup melt together to a smooth mixture. Set aside to cool slightly.
2. In a separate bowl mix together the cornflakes and toasted pecans. Pour the slightly cooled chocolate mixture over the cornflakes and mix well together so everything is evenly coated.
3. Place 12 cupcake cases onto a tray and carefully fill them with the mixture. Once filled, place into the fridge and allow them to set for roughly 30 minutes. Before serving, sprinkle over some Maldon Salt and enjoy!

This recipe teaches you how to pipe little meringue kisses and the importance of baking them slowly at a low temperature. They are easy to store in an airtight container in room temperature – and they make the perfect little snack, or edible treat to decorate cakes.

1. Preheat the oven to 100C.
2. In the bowl of a stand mixer add the egg whites and whisk until they form medium peaks, then reduce the speed slightly and gradually add the caster sugar a teaspoon at a time. You need the sugar to dissolve fully before adding the next amount of sugar and so this can take roughly 15 – 20 minutes.
3. Once all the sugar has been added, check it is fully dissolved by rubbing a little of the meringue between your finger and thumb – if it still feels grainy then continue to whisk, it should be smooth and glossy.
4. Once the meringue is made you want to line a few baking sheets with baking paper. A good tip is to stick the baking paper down with a little dot of meringue in each corner – this stops the paper from flying up in the oven and ruining your meringues.
5. For each colour of kisses, you need to place a small nozzle in the end of a piping bag, then using a food safe paintbrush, brush the inside of the bag with a little food colouring of your choice. Spoon some of the meringue mixture into the bag and then pipe little kisses onto your lined baking sheets. Repeat this with as many colours as you like.
6. Once all your kisses are piped, place the trays into the middle of the oven and bake for 40 -45 minutes. They should be light and lift easily off the paper when they are baked – if they are still stuck then leave them in for a little longer.
7. Allow the meringues to cool slightly and then gently brush with edible gold and scatter across some Maldon salt before serving.

Salted caramel is glazed across these hot cross buns, which are filled with dark chocolate, sultanas, and spices. They are perfect when toasted and spread with lovely whipped, salted butter.

1. In a large bowl mix together the flour, yeast, caster sugar, mixed spice, cinnamon, and a large pinch of Maldon salt. In a separate bowl mix together the warm milk, egg, and melted butter. Make a well in the middle of the dry ingredients and then pour in the egg mixture. Mix this together in a stand mixer with the dough hook attachment for 5 minutes until smooth and elastic. If you don’t have a stand mixer you can knead by hand on the surface for approximately 10 minutes.
2. Place the dough into a clean, lightly greased bowl and cover with clingfilm or a tea towel in a slightly warm place until it has doubled in size – this will take roughly an hour.
3. Once the dough has risen, knock back the air and then tip the dough onto a lightly floured surface and stretch it out. Sprinkle across the chocolate chips and the sultanas and then knead once more until they are evenly incorporated throughout – you can do this in the stand mixer again, if available.
4. Divide the mixture into 8 equal balls and round them until smooth in your hands. Place them onto a lined baking sheet with a little gap between each to allow them to grow. Cover this loosely with some clingfilm and give them a second prove for 20 minutes until they have puffed up. Preheat the oven to 180C.
5. In a small bowl mix together the plain flour with roughly 50 ml of water (you may need more), until you have a thick paste. Spoon this mixture into a piping bag and then carefully pipe lines across the top of each bun to make the Hot Cross Bun’s crosses. Place them into the middle of the oven and back for 20 – 25 minutes until golden brown and puffed up.
6. Once baked, remove from the oven and then, whilst still warm, brush over the salted caramel sauce with a pastry brush. Finally sprinkle over a last pinch of Maldon Salt. Serve warm or toasted, alongside some whipped butter.

This rich, dark chocolate torte is made with a short and buttery dark chocolate pastry and a creamy ganache filling. The Maldon Salt on top pairs perfectly with the rich, dark chocolate for a sophisticated dessert.

Start by making the pastry.

1. Beat together the butter and caster sugar together until combined – you don’t need to whip until it’s light and fluffy though, only until the two are combined. Next add in the egg and mix until combined. In another bowl mix together the plain flour and the cocoa powder, then sieve this in batches to the butter mixture. Bring the pastry dough together until smooth and cohesive and then clingfilm and place into the fridge to chill for 30 minutes.
2. After it has chilled for 30 minutes, take the pastry out of the fridge, and carefully line a 23cm fluted tart tin and prick the base with a fork. Place the lined tart tin into the fridge and chill again for 20 minutes. Preheat the oven to 180C.
3. Fill the chilled tart case with baking paper and baking beans, and place on a tray in the oven to blind back for 15 minutes. Remove the paper and beans and then return to the oven for a further 5 – 10 minutes until it has a chalky texture and is no longer greasy. Remove from the oven and set aside.

To make the filling:

1. Put the cream, sugar and Maldon salt in a pan and bring to scalding point. Once the sugar has dissolved but before the cream starts to boil, take it off the heat and add the butter and broken chocolate. Allow it to sit for a minute before whisking it together to form a smooth ganache. Then add the milk and stir again, it should be lovely and smooth and glossy.
2. Pour the filling into your tart case and use the back of a spoon to create peaks in the chocolate. Allow the filling to set at room temperature for approximately 1 hour. Once set, sprinkle over some remaining Maldon salt for garnish and then serve.

The flavours of the chargrilled asparagus, creamy burrata and vibrant parsley oil all pair beautiful in this dish which would be an impressive starter or side dish.

1. Start by making the parsley oil. In a high-speed blender add the parsley and olive oil and blend until smooth and bright green. Pass this through a fine sieve till you are left with a vibrant oil, then stir in the capers and set aside.
2. Heat a frying pan or griddle pan. When hot, drizzle in some olive oil and add the asparagus. Toss and cook them for approximately 3 minutes until they are lightly charred and tender. Remove from the heat and set aside.
3. Now you can assemble your dish. Place the burrata in the middle of a serving dish, then scatter over the charred asparagus. Drizzle over the parsley and caper oil and grate over some lemon zest. Finally finish with a pinch of Maldon salt and some cracked black pepper. Delicious when served with some toasted sourdough bread.

This whole baked seabass recipe is full of aromatic flavours and is incredibly simple to create.

1. Preheat the oven to 180C.
2. Place the whole seabass on a baking tray large enough for it to fit comfortably. Lightly score the flesh with your knife – this helps let the flavours cook into the fish.
3. Inside the cavity of the fish place some ginger, lemongrass, half a chilli and some coriander. Scatter the remainder over the fish and some underneath it. Place the sliced lime onto the fish and drizzle over the soy sauce. Scatter across the sesame seeds and spring onions. Then place into the preheated oven for 25 – 30 minutes until the fish is just tender and the skin is crisp.
4. Serve the fish with a pinch of Maldon salt across the skin, and alongside some wok fried greens and fluffy jasmine rice.

This lemon tart is zesty and creamy with the right level of sweetness. Adding salt to desserts helps balance the sugar and gives an overall more satisfying mouthfeel. This lemon tart is best served at room temperature and delicious just served with a pinch of Maldon Salt or some tangy crème fraiche.

1. Start by making the pastry. In a food processor add the flour and icing sugar, and pulse this a couple of times so it is mixed well. Next add the cold, cubed, butter and pulse until it resembles fine breadcrumbs – be careful not to overmix. Then add the egg yolks and pulse again to incorporate. If the pastry still seems a little dry, add 1 – 2 tbsp of cold water and pulse until it forms a smooth and cohesive dough.
2. Tip it from the food processor and form a ball, wrap it in cling film and chill for 30 minutes.
3. After 30 minutes remove from the fridge and carefully line a 23cm fluted tart tin. Use a fork to gently prick the bottom of the pastry base and then place it back in the fridge for 20 minutes to chill again. Preheat the oven to 180C.
4. Remove the tart case from the fridge and fill with baking parchment and baking beans. Place on tray in the middle of the oven to blind back for 15 minutes. Remove the paper and beans and return to the oven for a further 5 – 10 minutes until chalky and pale golden.
5. While the tart case is baking, make the filling. In a large bowl whisk together the eggs, caster sugar and double cream until smooth. Add the lemon zest and mix again.
6. Once the tart is baked, carefully pour the filling in and return to the oven for 25 – 30 minutes until just set but still has a little wobble in the middle. Remove from the oven and allow to cool. Serve the tart with some icing sugar dusted over, and a pinch of Maldon Salt – this helps cut through the sweetness and pairs beautifully with the acidity of the lemon.