Paneer is an Indian cheese that grills in a similar way to halloumi. It has a mild flavour and soaks up the spicy rub deliciously!
Cut each block of paneer in half and rest on a plate. Put the garam masala in a bowl, add the vegetable oil and salt and pepper to taste, then stir to a paste. Spoon a generous half of the paste over the paneer and rub all over. Cover and marinate in the fridge for an hour or so. Add the cherry tomatoes to the bowl with the rest of the spiced oil and toss well to mix. Thread the tomatoes onto skewers. To make the chutney, whizz the mint, coriander, garlic, lemon juice, chillies and sugar in a mini blender until smooth, adding a splash of water if needed. Season to taste with salt and pepper. You can also make in a pestle and mortar for a slightly more rustic version. When you are ready to cook, fire up the barbecue ready for direct grilling. Get the fire really hot and give the grill bars a clean with a wire brush to minimize sticking. Lay the paneer on the grill bars directly over the fire, lower the lid and cook for 2–3 minutes, or until a nice browned crust forms on the bottom. Using a metal spatula to ease the paneer away from the grill, flip over to cook the other side. If you have a vegetable grilling tray, this is a good time to use it. At the same time as you add the paneer, add the tomato skewers to the grill and cook until the tomatoes are lightly charred and starting to burst open. Serve the paneer on a bed of salad leaves with the tomato skewers on top. Drizzle over some of the chutney and serve the rest alongside. Add an extra pinch of Maldon little extra crunch!
The best and simplest way to mix a vinaigrette is in a jam jar. Add the olive oil, Aspall’s apple cider vinegar, lemon juice, runny honey, Dijon mustard, chopped tarragon and a generous grinding of black pepper and pinch of Maldon salt. Tightly seal the lid on and then shake the jar well to mix all the ingredients until you have a smooth dressing.
Use the vinaigrette on salads, new potatoes, steamed greens or even drizzled across BBQ meat or fish.
This bright summer salad is colourful and packed full of flavour! We use juicy, fresh peaches to compliment the creamy, rich mozzarella beautifully, which leaves a perfect balance between and sweet and savoury.
Grilling your peaches will help to intensify the fruit’s natural sweetness with a gentle light, smoky flavour. Make sure to season well with a pinch of Maldon Salt to really elevate the sweet notes of the peaches whilst cooking on the griddle pan.
Substitutions can easily be made for this dish, such as switching the mozzarella cheese for burrata, halloumi or feta. Instead of using serrano ham, you could use prosciutto or parma ham.If you do not want to to add meat to your salad, we offer a selection of vegetarian-based salads, including a classic caprese salad, made with juicy heirloom tomatoes
Heat up a griddle pan and lightly grease with oil.
Cut the peaches in half and remove the stone. Place the peaches onto the griddle pan and leave to cook for 3 minutes on each side (you want nice griddle lines across the fruit).
Place a small pan of water on to boil, and then boil the broad beans on to cook for 2 minutes until tender. Drain from the water and set aside.
In a small bowl whisk together the olive oil, lemon juice, cracked black pepper and pinch of Maldon Salt.
On a large serving platter arrange the wild rocket and then top with the griddled peaches torn mozzarella, serrano ham and scatter around the blanched broad beans.
Drizzle over the lemony dressing and then garnish with mint leaves.
Can this be made vegan?
This dish can easily be made vegan! There are many plant-based cheeses available in supermarkets, including Cathedral City Dairy Free, Violife and Applewood. You can also use nutritional yeast, which is known to be the best alternative to cheese as it closely resembles Parmesan with it’s nutty, rich and slightly salty flavour.
You can replace the meat with Tempeh, which is a high protein-packed product made from soybean. You could also using Tofu, which comes in many different varieties from soft silken to super-firm, allowing you to achieve your most preferred consistency.
How long can you keep leftovers for?
It’s advised that salads are normally okay to consumer for 1-2 days after making, and can be stored in the fridge for up to 5 days. However, if you do have any leftover, make sure to keep them in air-tight container or wrapped in shrink wrap before putting them in the fridge, or the meat and cheese will spoil.
Prepare the labneh the day before. In a large bowl, mix together the yoghurt and the Maldon salt. Then line a fine sieve with muslin cloth, and pour the yoghurt in. Tie the top of the muslin around the yoghurt so it is sealed and then place the sieve over a large bowl in the fridge. Allow the yoghurt to strain and the liquid to drip into the bowl below – leave this overnight. The next day you should have a much thicker and creamier consistency. The longer you leave it the thicker it will get – a more spreadable cheese. Once you have strained the labneh stir through the chopped dill and leave in the fridge until you are ready to use it.
You can also prepare the chicken to marinade the night before, as this will ensure the best flavour and help tenderise the meat.
In a large bowl mix together the olive oil, lemon zest and juice, crushed garlic, spices and oregano. Season the mixture well with cracked black pepper and a good pinch of Maldon salt. Add the chicken thighs and mix so they are well coated. Clingfilm the bowl and place in the fridge overnight.
The next day you are ready to prepare and cook your Shawarma. Start by making the shredded slaw by adding all the shredded vegetables in a large bowl and tossing through the Greek yoghurt, lemon juice, Maldon salt and the nigella seeds until it is all well combined.
Then prepare the skewers. Cut the chicken pieces into thick strips and thread onto the skewers – if you are using wooden skewers rather than metal, just ensure to soak them in water for 30 minutes before using (this stops the wood from burning).
Heat up the BBQ or alternatively you can use a griddle pan. Cook the chicken skewers for 4 – 5 minutes on each side until golden and charred and the chicken is cooked through. Place the flatbreads in the oven to warm up.
To serve, spread some labneh onto the warm flatbread, then top with shredded slaw, chicken shawarma and some pickled chillies. Garnish with an extra pinch of Maldon salt, some mint and parsley leaves and a squeeze of lemon juice.
Place the saffron in a glass with 1 tbsp water and allow it to steep and infuse.
Heat 2 tbsp olive oil in a paella pan, then add the finely chopped onion and red pepper with a pinch of Maldon salt. Cook the onion and pepper for 5 minutes until softened, then add the crushed garlic and chorizo. Fry this for a further 3 minutes until the garlic is soften and the chorizo is sizzling and fragrant.
Next add the smoked paprika and the paella rice. Stir this so it is well mixed with the other vegetables and chorizo and gently fry for a couple of minutes. Next add the white wine and allow this to bubble and mostly cook away before adding the chicken stock, saffron water and chopped tomatoes. Season the mixture with Maldon salt and cracked black pepper, mixing to combine. Now allow the mixture to bubble simmer for 5 minutes before dotting in the monkfish pieces, and then leaving to cook for a further 5 minutes.
After 5 minutes mix in the squid rings and tentacles, the frozen peas and the prawns. Allow these to cook for 3 minutes before finally adding the mussels to the top of the pan. Loosely cover the pan with tin foil and allow the mussels to steam and open up – this should only take 2 minutes.
Once all the seafood is perfectly cooked you are ready to serve. Top the paella with the chopped parsley, a final pinch of Maldon salt and the lemon wedges to be squeezed over. Bring the whole pan to the table to serve your guests.
Fresh blackberries with a savoury kick from the sprigs of thyme – a combination of flavours that work perfect together! This cocktail is sweet, refreshing and surprisingly easy to make.
It’s important to call out the use of thyme in this cocktail, as although subtle, it is a worthy addition. The thyme will help bring out the tequila’s spicy notes, whilst adding gentle, herbal notes to the drink.
Although you might think the Maldon Salt rim is just for decoration, it actually serves a purpose! The flaky sea salt adds balance to the drink due to counteracting the bitterness from the tequila and enhancing the sweetness from the blackberry. The rim also provides texture, stimulating your receptor cells.
Here is how to make our Blackberry & Thyme Margarita…
Mix together the Maldon Salt and the picked thyme leaves on a small plate. Set side.
Rub the rim of a lowball glass or short tumbler with the wedge of lime so it is wet. Then, turn the glass upside down into the salt and thyme mix and press, turning it so that t there is a good even coating of salt around the rim of each glass.
In a cocktail shaker add the 6 blackberries and 3 thyme sprigs. Muddle these well by pressing the the blackberries so that they burst and break down.
In the same shaker add the tequila, agave and lime juice.
Fill the shaker half full of ice, then pop the lid on and shake well for a minute until the shaker is cold to touch.
Add some ice cubes into your salt rimmed glasses.
Pour the margarita through a fine strainer into each glass.
Garnish with the remaining blackberries and a sprig of thyme in each glass.
Serve immediately and enjoy!
How to make this virgin / alcohol-free?
You can easily make this recipe virgin / alcohol-free by replacing the tequila and using a combination of ingredients:
Lime and lemon juice to bring citrus.
Tonic or Sparkling water to add bubbles.
Simple syrup / agave syrup to balance out the tartness.
What to serve with this cocktail?
As Mexico is the homeland for a classic margarita, it makes sense to pair a delicious Mexican dish with this drink! Serve our tacos to experience a perfect balance in flavours from the fiery zest of the pulled pork with the sweet and slightly bitterness of the blackberry and thyme.
We find that tequila also pairs beautifully well with grilled seafood, such as squid or prawns. Serve our BBQ prawns, tossed in a chilli and garlic marinade to give you a gentle kick of spice whilst you take a sip of your sweet, soothing margarita.
What other herbs would work instead of thyme?
If you are not a fan of thyme, blackberries pair well with mint and basil. Additionally, rosemary and sage work well with blackberry, but please do add sparingly as tend to be very strong in both taste and aroma.
Koftas (or Köfte) is a Middle Eastern dish comprising of meatballs made from minced meat, onions and a variety of spices. The word ‘kofta’ derives from the Persian phrase ‘to beat’ or ‘to grind’, which symbolises the grounding of meat used to make this ancient dish.
Our recipe for lamb kofta kebabs has a ‘fiery’ twist, as we add the spices and seasonings of cumin, smoked paprika and chilli flakes to give the dish some warmth. We also add a drop of runny honey to bring sweetness to the koftas, which is elevated further with a generous pinch of Maldon Salt.
We make a delicious salad to go with the lamb koftas – a Persian salad!
What is a Persian salad?
A Persian salad has a similar taste to a Greek salad, but it does not contain feta or any dairy in that sense! The dressing for the Persian salad is made of simple ingredients, including olive oil and a splash of lemon juice. We added a handful of parsley and coriander to add further depth to the dish. You can learn how to make the Persian SaladHow to make the spicy lamb koftas…
Half the cucumber and scrape the seeds out, then use a box grater to coarsely grate the cucumber.
Place the grated cucumber into a fine sieve and use your hands to push and squeeze out any excess liquid.
Place the cucumber into a large bowl and add the Greek yoghurt, chopped mint and dill, lemon zest and juice, Maldon Salt and some cracked black pepper.
Mix it all together and set aside in the fridge.
How to make a Persian Salad…
Prepare the Persian salad by finely dicing the red onion, lettuce, parsley and coriander into a large mixing bowl.
In a separate, small bow, mix the olive oil, lemon juice, Sumac, Maldon Salt and pepper. Whisk thoroughly until everything is combined together.
Add the dressing to the salad and toss until everything is evenly coated.
You can serve it immediately with the lamb koftas or let it rest for 30 minutes before serving to allow the flavours to settle in.
Cook the lamb koftas and serve…
Heat up the BBQ or alternatively, place it under the grill in the oven. Once hot, cook the koftas for 4 – 5 minutes on each side until dark golden brown and slightly charred.
Serve the koftas with the Persian salad, Tzatziki, pomegranate seeds and mint leaves.
Have some toasted pitta bread on the side.
Finally, drizzle the koftas with some pomegranate molasses, if desired add a last pinch of Maldon Salt.
What to serve with lamb koftas…
The best side dishes to serve with lamb koftas are recipes authentic to the region!
Baba ghanoush is a smoky, very creamy eggplant dip that pairs perfectly with the spicy lamb koftas. The flavoursome Middle Eastern dish comprises of roasted eggplant, tahini and garlic which compliments the very bold, fiery flavours of the koftas.
If you are struggling to find the ingredients to make a baba ghanoush, why not stay simple with green new potatoes instead? New potatoes are delicious and provide a gentle sweetness when boiled or roasted. The tender interior and slightly crispy outer allows a perfect contrast to the fiery flavours of the spicy lamb koftas.
Want a dish to impress your dinner guests? Make our succulent, melt in the mouth Nordic baked salmon, served with crisp fried greens, radicchio and asparagus.
This is a truly showstopping dish for any occasion, but particularly great for Easter, making it a great alternative to the classic lamb roast. With a pinch of Maldon Salt, a handful of dill and squeeze of lemon, this dish will cause your guests to have a second helping.
What Does ‘Nordic Baked’ Mean?
The Nordic baking style is known for being fuss-free, easy to follow yet equally delivering on impactful flavour!
This is why you will find our recipe easy to follow when baking the salmon, resulting in a juicy dish to enjoyed amongst a bed of crisp veg.
When Should You Salt Your Salmon?
You should add a pinch of Maldon Salt no more than 15 minutes before cooking. This is because if you add salt too early, it will dry out the fish when you cook it. As a result, you should always sprinkle a generous pinch of Maldon Salt just when you are about to bake your salmon. This will result in the fish to maintain beautiful succulency and flavour…delicious!
How to Nordic Baked Salmon, Stir Fried Greens, Radicchio & Asparagus
Preheat the oven to 180C.
On a foil lined baking tray place the two salmon fillets, skin side down. Drizzle over 1 tbsp olive oil and season with cracked black pepper and a pinch of Maldon Salt.
Place into the preheated oven for 15 minutes until cooked through.
Remove from the oven.
Whilst the fish is cooking, prepare the stir-fried vegetables. In a large frying pan heat up the other 1 tbsp olive oil. When hot, add the asparagus, spring greens and radicchio. Stir fry the vegetables for 3 minutes until they are just wilted and cooked through.
Season the vegetables with cracked black pepper, a pinch of Maldon Salt and a squeeze of lemon juice.
On two plates divide the vegetables. Place the fish fillet on top and then garnish with sprigs of dill and lemon wedges to squeeze over.
Preheat the grill to high setting.
First start by preparing the caramelized red onions. In a pan heat up 2 tbsp olive oil and add the sliced red onions along with a good pinch of Maldon salt. Turn the heat down low and allow the onions to slowly cook down for 10 minutes until soft.
While the onions are cooking, place the two portobello mushrooms onto a foil lined baking tray. Remove the stem and then stuff the mushroom with the crumbled stilton cheese. Season with some cracked black pepper and then place them under the grill for 5 minutes -until the mushroom is tender and the cheese is melted and bubbling.
Going back to the onions, after they have softened for 10 minutes add the balsamic vinegar and caster sugar and cook gently for another 5 minutes until sticky and caramelized. Remove from the heat.
Now you can assemble your burgers. Start with the toasted brioche bun base, spread a thin layer of Dijon mustard on, if desired. Next top with the stilton filled portobello mushroom, season with some Maldon salt and then pile on some of the caramelized onions. Finally top with the wild rocket and the brioche burger lid. Serve with some more Dijon mustard, if you’d like.
This recipe is deliciously quick and easy to make – whether that be on your BBQ or a trusty, griddle pan in your kitchen! We chose to barbecue our king prawn as the grilling process will allow the meat to retain more nutrients and juices in comparison to frying them.
We created a beautiful green sauce to brush over the king prawns to infuse a punch of zest from lime and gentle warmth from the ginger and garlic.
A pinch of Maldon Salt is important in this recipe because salt will ensure water is drawn out from the prawns to maintain an even cook without the shellfish drying out, resulting in a perfectly plump, sweet prawn.
In a high-powered blender or food processor, blitz together the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon Salt. Mix this until you have a smooth and vibrantly green butter.
Heat up the BBQ or alternatively you can you a griddle pan. Brush the prawns all over with the green butter until they are well coated. Place them on the griddle and cook for 2 minutes on each side until they are bright pink and cooked with light charring on their shells.
Remove the prawns from the griddle and brush with some more of the butter, allowing it to soak in. Add the lime wedges to the hot griddle pan and cook them for a minute on each side to char.
Remove the lime wedges and squeeze them over the prawns. Sprinkle over the finely diced chilli and coriander leaves and the prawns are ready to serve.
