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This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish.

1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac, and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example).
2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelization to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender, and deliciously golden. Remove and set aside.
3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread.

Make the spice blend by mixing everything together in a small bowl. Take another bowl and make the dressing by stirring together the mayonnaise, garlic, parsley and gherkins. Stir through a couple of teaspoons of the spices, and set aside. In another little bowl, stir together the lime zest and Maldon, set aside.

Sprinkle the flour on a large plate and stir through the remaining spice blend.

Take a small sharp knife and carefully slice down the back of each prawn – this will allow them to open out on cooking, and mean you get more spicy flavour inside. As you slice the prawns, drop them onto the plate of flour. Once they are all cut toss them about to coat evenly, working a little of the spicy flour into the cut surfaces.

Fire up your barbecue ready for two zone grilling with the charcoal piled to one half so you can cook both directly and indirectly. This allows you to have control over the heat.

Once hot, rest the whole peppers directly over the fire and grill all over until soft and lightly charred. Slide away from the heat to keep warm.

Set a fireproof pan (no wooden or plastic handles) directly over the fire and add the butter. Once its foaming tip in the floured prawns and stir fry over a high heat until they are pink and cooked through and crispy in places.

To serve, slice the baguette though but leave top and bottom hinged together. If you like you can warm them briefly in the barbecue. Add lettuce to the base, followed by a whole pepper – I leave the stem on and just nibble around it! But cut into strips if you prefer…

Spoon a little dressing on top then scatter over the prawns and finish with a sprinkle of the lime salt. Tuck in whilst hot.

To cook inside:

Grill the peppers on a hot griddle pan, fry the prawns on the hob over a high heat, warm the baguette under the grill or in the oven.

Most people think of potato when they envisage gnocchi but adding butternut squash is a great alternative – it gives a nutty sweetness and a beautiful orange colour. Pan fried and then simply served tossed through a fresh cavolo nero and kale pesto – it is a perfect warmer for the colder, Autumn months. Just make sure you have enough pecorino or parmesan to top generously!

1. To make the gnocchi, cut the butternut squash in half and deseed, then cut into wedges. Place the chopped butternut squash onto a roasting tray. Drizzle and toss in oil, season well with Maldon Salt and add some sprigs of rosemary to the tray before roasting for 40 mins in the oven until soft.
2. Remove from the oven and allow the squash to cool slightly. When cool enough to handle, pass the pieces through a ricer.
3. Tip the pureed squash into a pan and cook gently for 30 – 40 mins until the juices evaporate and you are left with a dense, smooth puree. Leave to cool.
4. Once cooled, add to a bowl and mix in some grated nutmeg, seasoning, egg, flour, a pinch of Maldon Salt and grated parmesan. Mix until you have a soft pliable dough. On a lightly floured surface, roll the dough into a long, thin sausage and then cut into 3cm pieces. Roll them with a gnocchi board or gently press with the prongs of a fork. Set aside on a lightly floured tray whilst you roll the remaining.
5. To make the pesto – Add the cavolo nero and kale to a pan of salted boiling water and blanch for a minute or so. Remove from the pan and place straight into a bowl of iced cold water. Squeeze out any excess liquid from the leaves and then place them into a food processor along with the grated parmesan, toasted pine nuts, crushed garlic clove, a pinch of Maldon Salt and olive oil and blitz until it forms a paste. Season well.
6. Place another large pan of water onto boil and season well with salt. Once boiling pop the gnocchi to boil – they are cooked when they float to the surface. Remove with a slotted spoon. Heat a large frying pan with some oil and then add the gnocchi to the pan, tossing them until they are lightly golden.
7. Finally pour in some of the cavolo nero and kale pesto and toss through the gnocchi. Spoon into bowls and garnish literally with grated parmesan, toasted pine nuts and a final drizzle of olive oil.

Take the pastry out of the fridge 30-45 minutes before you want to use it – this just allows it to warm and soften a little so it won’t crack on unrolling.

Once the pastry has come to room temperature, unroll it onto the worktop. Use a small sharp knife to slice it into 6 equal square-ish pieces. Take a piece and lift it into one of the holes in the muffin tin, crimping and pressing it down to the base but leaving the frilled edges proud of the tin to contain the filling. Repeat with the other pieces of pastry then slide the tin in the fridge to chill for half and hour – this will help prevent the pastry shrinking when you cook it. so the filling

Whilst the pastry is chilling, make the filling. Add the raisins to a small bowl and pour over boiling water to cover. Leave to soak for 30 minutes before draining well.

Meanwhile add the brown sugar and butter to a bowl and beat until smooth and creamy with an electric whisk. You can also use a food mixer, or do it by hand with a wooden spoon and a bit of elbow grease. Add the egg, syrup, vanilla and salt and beat until smooth.

Remove the tin from the fridge and divide the drained raisins between each pastry case then pour over the filling mixture. Side the tin back into the fridge whilst you light the barbecue.

To bake in a barbecue you need to create and oven-like heat, so you cook using convection (or hot air) currents rather than the direct heat from the fire. The best way to do this is to light two small charcoal fires, one on either side of your barbecue, with a generous fire-free zone in the middle. you will need a barbecue with a lid you can close to trap the hot air inside.

Once the barbecue is hot (aim for a temperature of around 200C) set the tin of tarts in the centre between the two fires and shut the lid. Bake until the filling is just set and the pastry is golden – around 30 minutes, depending on the heat of your fire. The filling may ooze up and out a little. Allow to cool a little before easing from the tin. Serve warm or cold, sprinkling with a just a few extra flakes of Maldon just before eating.

To cook inside:

Pre-heat your oven to 200C fan temp and bake for around 20 minutes. These tarts cook slightly quicker in a conventional indoor oven.

This recipe shows you how to prepare radicchio for salad and combines apple, rocket, pecorino and pine nuts along with a beautiful dressing.

1. Start by preparing the dressing for the salad. In small bowl or jug, combine the lemon juice, olive oil, walnut oil and cider vinegar. Whisk together and then season with Maldon salt and cracked black pepper. Set aside.
2. To prepare the radicchio, carefully pluck the leaves off working your way into the centre core. Once you reach the inside white core, discard this as it can be bitter and tough.
3. Arrange the radicchio leaves on a large serving platter and toss with the apple matchsticks, wild rocket and dill.
4. Drizzle the dressing over the leaves and apple before topping with the pecorino shavings and toasted pine nuts, plus a final garnish of dill fronds.

FAQ

This recipe is packed full of hearty green vegetables and baked eggs. It is full of flavour from the spices, feta, herbs and lemon and makes a great brunch or lunch dish.  

1. Take a large frying pan – a cast iron pan works well for this, as it needs to be oven proof also – and place on a medium heat. Heat 1 tbsp of olive oil, and when hot, add the sliced spring onions and fry gently until softened.
2. Once softened add the crushed garlic, cumin seeds and ground coriander and continue to fry for another 2 minutes until starting to smell fragrant.
3. Next add the cavolo nero, spinach and lemon juice and zest. Cook this down gently, stirring often for 5 minutes until the cavolo nero and spinach has softened and wilted. Once they are cooked down, add the frozen peas, chopped coriander and dill fronds and cook for another 2 minutes.
4. Now you want to create 4 shallow wells in the vegetable mixture and carefully crack the eggs into each hole. Turn the heat down and gently cook the eggs on the hob for 3 minutes before placing into the preheated oven for 5 – 8 minutes. You want the whites to be just set but the yolks to still be runny, so it is worth keeping an eye on them. 
5. Remove the pan from the oven as soon as the eggs are cooked. Top the dish with the feta cheese crumbled over the top, the picked mint leaves and some extra dill fronds. Finally finish with a drizzle of olive oil, some Maldon salt and cracked black pepper. Serve the eggs immediately to the table for everyone to serve themselves alongside some toasted sourdough.

There’s something truly special about baking cookies that feel both indulgent and nourishing – and these homemade oat cookies are just that. Packed with wholesome rolled oats, rich dark chocolate, chewy dried fruits and a medley of chopped nuts, they’re bound together with creamy cashew and almond butter for a decadent texture and taste. The magic touch? A pinch of Maldon Sea Sat flakes, which enhances every flavour and adds a subtle crunch.

Finished with decorative chocolate swirls on top, these cookies are perfect for cosy autumn gatherings, thoughtful homemade gifts, or simply treating yourself after a long day. Every bite is a celebration of comfort, craft and a little salty-sweet sophistication!

How to Make Oat Biscuits With Dried Fruits, Nuts and Chocolate

1. Preheat the oven to 180C and line two baking trays with parchment paper.
2. In a large bowl mix together the oats, Maldon Sea Salt, baking powder, chopped nuts and dried fruit. Set aside.
3. In a smaller bowl, mix together the cashew butter, almond butter, maple syrup and coconut sugar. Stir until well combined and the coconut sugar has dissolved.
4. Pour this wet mixture into the larger bowl with the dry ingredients and mix together until well distributed and combined.
5. Take a small amount of the mixture and roll together in your hands – roughly the size of a golf ball. Place onto the lined baking sheets with a 2inch gap in between and press down gently to flatten slightly. Place into the preheated oven and bake for 10 – 12 minutes until golden brown on top. Remove from the oven and allow to cool on the baking sheets.
6. Once cool, use the melted dark chocolate to drizzle across the tops of the cookies. Sprinkle with a final pinch of Maldon salt and then allow the chocolate to set before serving.

FAQ

This recipe shows you how easy it is to make butternut squash spaghetti by spiralizing the squash, which makes a great and healthy alternative to pasta. You can make different sauces for your squash spaghetti; however, this is a lighter alternative which uses burrata, courgette, mint and lemon.

1. Begin my peeling and deseeding the butternut squash. Then cut into sections and using a spiralizer, create long ribbons which look like spaghetti. Place a large frying pan on the heat and drizzle with 1 tbsp olive oil. When the pan is hot, add the butternut squash spaghetti and sauté for 5 – 7 minutes until softened and golden. Remove from the heat.
2. While the butternut squash is cooking, place a second small frying pan onto the heat and drizzle in 1 tbsp olive oil. When the oil is hot, add the slices of courgette and fry for a few minutes on each side so they are golden and toasty – you made need to do this in batches. Remove them from the heat.
3. Now you can plate up – pile a golden heap of butternut squash spaghetti onto two plates. Top with some burrata, fried courgette slices, diced chilli, fresh mint leaves and some lemon zest. Finish each plate with a final pinch of Maldon salt, some cracked black pepper and a drizzle of olive oil.