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Start by placing the flour into a large bowl. On one side of the bowl add the yeast and on the other side add the Maldon salt, then mix everything together with a wooden spoon until combined. Create a well in the middle of the flour and pour in the lukewarm water and 2 tbsp of olive oil, and then mix until you have a sticky dough. You can either knead this on a lightly floured surface for 10 minutes, or you can do this in an electric mixer with the dough hook attachment – knead until the dough is smooth and slightly less sticky. Once kneaded place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place and allow the dough to prove for 1 hour until it has doubled in size.

Preheat the oven to 200C. After the dough has proved, knock the air out by kneading it again briefly and deflating it. Grease a 25 x 35 cm baking tin with olive oil. Pull and stretch the dough so it roughly fills the bottom of the tin, then place the tea towel back over it and leave it to prove once again for 30 minutes.

After 30 minutes your dough is ready to bake. Use your fingers to make dimples in the top of the dough and to help spread it into the corners of the tin. Dot the cherry tomato halves across the top and then add small sprigs of the rosemary in and around them. Drizzle over 2 tbsp olive oil and sprinkle with Maldon salt. Place into the hot oven and bake for 25 – 30 minutes until golden brown on top and the tomatoes have softened and charred slightly.

Remove from the oven and drizzle over the remaining 1 tbsp olive oil to soak into the warm bread. Allow to cool slightly before removing from the tin and slicing up whilst still warm. Serve with a mixture of olive oil and balsamic vinegar to dip the bread into.

Our BBQ sweetcorn dish brings together the natural sweetness of corn on the cob with the deliciously smoky flavours of harissa and Maldon Smoked Salt.

Sweetcorn on the barbecue or grill provides much more flavour then boiling in a pot, as the open flames will allow the cob to get gently charred, allowing a delectable taste of sweet-and-savoury as you take your first bite.

We have coated the sweetcorn with a tasty, flavoured butter recipe that includes chopped coriander, a touch of harissa and a pinch of Maldon Smoked Salt to add a dynamic taste experience, making each mouthful exciting and memorable.

Here is how to make the harissa and coriander butter…

1. In a small bowl, prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and Maldon Smoked Salt.
2. Place a piece of cling film to cover over the bowl and let is rest in a cool, dark place, ideally a fridge.

Now let’s begin cooking the sweetcorn…

1. Heat up the barbecue or alternatively you can use a griddle pan.
2. Use a pastry brush to brush the butter onto your sweetcorn, and then place them onto the barbecue and cook for 4 – 5 minutes on each side until the corn is bright yellow and cooked, with charred areas.
3. Once the corn is cooked, brush it with a little bit of the butter and a final sprinkling of Maldon Smoked Salt.
4. Your BBQ sweetcorn is now ready to be served. We recommend serving this dish with our Smokey Chargrilled Chicken recipe, which is perfect for a late summer’s evening supper!

Do you need to boil sweetcorn before barbecuing it?

There is no need to boil or steam sweetcorn before grilling or barbecuing it. This is because if you go straight to grilling, you gain a sweeter, perfect smoky taste to your corn with the pleasantries of charred edges, adding texture and depth to the dish. Boiling will only reduce the sweetness of the corn.

Grilling corn with husks…

A husk or hull, is the external, leafy shell that covers and protects the corn whilst it grows. Many people grill their sweetcorn with the husk still on because although it requires a bit of hard work and effort reaps with flavourful rewards.

1. Firstly, you need to make sure you remove the silk of the corn, which is the long stands that grow underneath the husk.
2. Now soak the cobs for 15-20 minutes. This will prevent the husks from catching on fire from the BBQ or pan griddle.
3. Once soaked, begin grilling the sweetcorn for 20-25 minutes, turning them evenly to get a blackened coating on the outside of the husk.

You now have deliciously moist, juicy BBQ sweetcorn corn with a hint of charr to it to give a gentle nuttiness.

Another popular method if grilling sweetcorn in foil, which also allows the sweetcorn to become beautifully moist, but it last the smoky grill flavour.

This summer we are proud to partner with Weber BBQ to bring you a series of summer inspired recipes from Sabrina Ghayour and Genevieve Taylor. Both chef’s will take you on a journey on how to cook tasty dishes from the use of a BBQ, sharing their methods and top tips for grilling.

Chef Sabrina Ghayour showcases a middle eastern dessert that focuses on the humble pineapple, coated in a salted brown sugar and spice mix. The recipe masterfully combines the sweet, tartness of the pineapple with the richness of brown sugar and chilli heat. When grilled, the coating will start to caramelize, turning a deep amber colour with a caramel-like taste. This is elevated further through adding a pinch of Maldon Salt, as the sea salt flakes will enhance the sweetness of the sugar and spice mix, and counteract the bitterness from the caramelized edges.

The pineapple is then topped with a velvety, sweet yogurt with a burst of lime zest and a few final sprinklings of chilli flakes to create the perfect harmony of sweet and spicy.

If you do not have access to a BBQ, you can use a simple cooking pan instead which is to be placed on top of you stove. You will still get the same end results, however you won’t get the authentic char taste from cooking on an open flame, which caramelized the sugar and spice mix beautifully.

Here is how to make salted brown sugar and spice pineapples…

1. Remove the tough central core from the wedges of pineapple by cutting them away lengthways into pineapple wedges.
2. Mix the cinnamon, cardamom, brown sugar and Maldon Salt in a small bowl.
3. Use half the mixture and sprinkle onto the side of each of the pineapple wedges.
4. Place on the BBQ on medium heat.
5. Grill for about 7-10 minutes or until they are nicely charred.
6. Begin sprinkling the remaining half of the mixture over the exposed pineapple before turning them over to char one last final time.

How to make the sweet yogurt…

1. Mix the Greek yogurt together with icing sugar, lime zest.
2. Plate up pineapple wedges and drizzle with yogurt or dolloped around each wedge.
3. Sprinkle with chilli, Maldon Salt and fresh mint ribbons and serve.

What side dishes go well with this dessert?

What is more perfect than pairing this decadent, grilled fruit dessert than with a scoop of creamy ice cream! Our homemade ice cream recipe has a delicious blackcurrant ripple going through it, which compliments the zesty burst of flavours from the pineapple.

If you are looking for a fancy tipple to drink alongside this dish, we recommend our spicy mango and jalapeno margarita. The perfect balance of spiciness from the jalapeno with the gentle sweetness of the mango, which compliments the grille pineapple’s tang! Eaten and drunk together will instantly make you feel like you are on holiday!

Begin by making the sweet shortcrust pastry. This can be done in a food processor or done by hand. Place the plain flour into the bowl of the processor and add a pinch of Maldon salt and the cold, cubed butter. Pulse this until resembles fine breadcrumbs (try not to overmix). Mix in the icing sugar. Next add the egg yolk and pulse again until it forms a dough.

If you are doing this by hand, instead use your fingertips to rub the butter into the flour. 

Tip the dough onto some clingfilm and press it to a disc shape and then wrap in the clingfilm and place into the fridge to chill for 20 minutes.

Preheat the oven to 180C.

After 20 minutes, remove from the fridge. Lightly dust a work surface with plain flour and then use a rolling pin to roll out the pastry to a large circle, roughly 1cm thick and large enough to fill a 20cm tart tin. Lift and line the tart case with the pastry, making sure to press it well into the corners. Use the rolling pin to roll off the excess across the top. Lightly prick the base of the pastry with a fork. Then use some baking parchment and baking beans to line the base of the filled tin ready to be blind baked.

Place the tart tin into the middle shelf of the preheated oven and bake for 15 minutes, then remove the paper and baking beans and return to bake for a further 10 minutes. It should be pale golden and chalky to the touch.

Remove the tart from the oven and set to one side. Now make the pistachio frangipane filling. Blitz the pistachios till the are fine. In a food processor or using electric hand whisks, beat the softened butter with the sugar and add a pinch of Maldon salt. Beat until the mixture is pale and light and fluffy. Next add the eggs and beat again. Then add the blitzed pistachios, ground almonds and 1 tbsp of plain flour and fold through until evenly mixed.

Tip this frangipane into the baked tart case and smooth over the top. Dot the cherries across the top and very lightly press them in. Sprinkle over the flaked almonds and then place into the oven to bake for 40 minutes until lightly golden on top and the frangipane has puffed up.

Remove from the oven and allow to cool for at least 20 minutes before slicing and serving dusted with icing sugar.

@thehonestgrazer

1. Pre-heat oven to 180ºC and bake the whole garlic for 45min until soft
2. In a bowl mix together the roasted garlic, butter and salt and truffle olive oil.
3. In a pan, cook the mushrooms in the butter with soy sauce and balsamic vinegar until caramelised.
4. Serve on toasted sourdough as is or add some hummus and thyme for a fuller meal.

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 roast lamb. 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!

The style is also known for it’s minimalism, where Bronte Aurell, the owner of ScandiKitchen in London and author of The Scandi Kitchen and Fika & Hygge told the The Independent, ‘We do things that make sense and that are functional. You see this in everything from our design to our food.”

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 Make Nordic Baked Salmon, Stir Fried Greens, Radicchio & Asparagus

1. Preheat the oven to 180C. 
2. 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.
3. Place into the preheated oven for 15 minutes until cooked through.
4. Remove from the oven. 
5. 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.
6. Season the vegetables with cracked black pepper, a pinch of Maldon Salt and a squeeze of lemon juice. 
7. 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.

@thehonestgrazer

1. Pre-heat oven to 180ºC and grease a square baking tin.
2. In a large mixing bowl: mash the bananas and then add remaining wet ingredients and combine.
3. In a separate bowl, whisk together the dry ingredients except for the pecans.
4. Then add dry mix to the wet ingredients, it will be a thick batter.
5. Pour the batter into the baking tin and then cover with chopped pecan nuts.
6. In another bowl, mix together the sauce ingredients until coconut sugar is dissolved.
7. Poke holes into the batter with a fork.
8. Pour the sauce (it will be very runny) over the batter until it completely covers the batter.
9. Bake for 30-35min until golden brown and serve immediately with dairy free ice cream, a drizzle of olive oil and more salt if desired.

We’ve teamed up with Chef Jason Whitehead to create a delicious beef fillet recipe, paired with a refreshing asparagus and leek terrine.

Beef fillet is the most tender of all steaks to eat, with it’s flavour often being described as having a mild, beefy flavour. It is not as flavoursome as other meaty cuts such as rump or sirloin. However, there is a reason why beef fillet is the most desired out of all cuts; it is very lean, with minimal marbling, meaning it is less fatty in taste and texture. As a result, you are greeted with a almost melt-in-your-mouth beef cut that is beautifully soft and tender.

Chef Jason Whitehead serves his beef fillet with a tasty asparagus and leek terrine. Nothing pairs better than green vegetables with a hearty protein! Both the asparagus and leek help balance the meal and add a gentle hint of sweetness as you cut into the dish. Jason composes the two vegetables into a terrine, where layers of each vegetable are delicately placed on top of one another and packed into a rectangular dish. It looks very impressive and makes a great side dish!

The charred leek puree brings a gentle warmth and smokiness to the dish, with a pinch of Maldon Salt to elevate the sweetness.

How to make the charred leek puree…

1. Pre-heat your oven to 200 degrees.
2. Cut your leeks in half straight down the middle, then drizzle some EVOO and season with some Maldon Salt.
3. Pop them into the oven and leave them there until they start to turn black / burn.  Keep an eye on them, and when the leeks are completely black, remove them from the oven.  While still warm, add them to a blender along with your garlic clove, rosemary sprigs and about 1/8 cup of EVOO.  Blend until smooth, scraping down the sides as you go and adding more EVOO as needed.  You want a thickish paste.  Pass this mixture through a sieve, then taste and adjust seasoning accordingly.  Place into a squeezy bottle and set aside. 

Here’s how to make the leek and asparagus terrine…

1. Blanch your spinach leaves for 20 seconds in hot water, then immediately place them into an ice bath.  Remove from the ice bath and dry thoroughly with a kitchen towel. Remove the thick white stem from the spinach leaves, trying to keep the leaves intact.
2. Cook your leeks whole in some salted water until tender, then drain and pat dry.
3. In a small saucepan, bring your veggie stock and agar-agar to a simmer for 2 minutes, then strain and set aside (it must remain warm or it will start to set).
4. Line a small loaf tin with clingfilm.  Now line the tin with your spinach leaves, making sure they overlap each other, and also hang over the sides of the loaf tin.  Place your asparagus spears and cooked leeks inside the loaf tin and press down gently to make sure they are nice and compact but not squashed. Pour over your veggie stock mixture, then fold in your overlapping spinach leaves to ‘close off’ the terrine.  Using another loaf tin of the same size, place it on top and fill it with some dried lentils or beans to weigh it down. Pop it into the fridge to set. 

How to make the charred tomato sauce..

1. Fry your shallot in the butter until nicely browned, then add in your tin of chopped tomatoes.  Season with Maldon Smoked Salt and brown sugar, then allow the sauce to reduce until it is thick and the tomatoes have mostly disintegrated.  
2. Blend until smooth, then pass through a sieve and set aside. 

Here’s how to cook beef fillets…

1. Make sure your fillets are at room temperature.  Rub them in some EVOO then season well with Maldon Salt and black pepper.  Get a frying pan nice and hot, then drizzle with a little more EVOO.
2.  Fry your fillets to your liking, then add in your butter, garlic and rosemary, and baste your steaks with this foamy mixture.  Allow your steaks to rest for at least 5 minutes before serving. 

To serve…

1. Gently remove your leek and asparagus terrine from your loaf tin, then remove the clingfilm.  Cut into 2cm slices and place onto a serving plate.
2. Place your fillets next to the terrine, then decoratively place dots of your charred leek puree and smoky tomato sauce around the plate.  Add some Maldon Salt to your steaks and then serve. 
3. Optional – drizzle a little red wine just around the plate.

Can you substitute beef fillet?

Beef fillet is expensive compared to other meats due to it’s time-consuming efforts of cleaning, trimming and preparing the meat cut. Gristle, and fatty tissue are taken out, which although results in a beautifully tender fillet, the price can be pretty costly!

Cheaper cuts of meat normally come from the rear end of an animal, resulting in a tougher, chewier texture. However, a great alternative to beef fillet would be shoulder cuts. This is a very economical cut of meat and rich in flavour! It may not be readily available at your local butcher, but they can either cut or order them for you if requested.

@eastafternoon

A deliciously light and fresh dish ideal for a crowd, this recipe for whole roasted trout with potatoes, asparagus and soft-boiled egg makes sustainable farmed ocean trout the star. The flavour combination of zesty lemon with the verdant lushness of dill and mint is heightened with generous sprinkles of Maldon’s delicately flaky salt while the recipe can be enjoyed either as a salad or as a main meal with salad on the side.

Preheat the oven to 200°C. Brush a little olive oil all over the trout and season inside the cavity with a sprinkle of Maldon salt and black pepper. Stuff the fish with the mint, dill and lemon slices and lay it flat on a lined baking sheet. Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking. Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.

Fill a small pot with water and set over high heat. Once boiling, lower the eggs into the water and cook for 8 minutes. Once cooked, drain the pot and cover the eggs with cold water to prevent them from cooking any longer. Set the eggs aside to be peeled and halved when needed.

In a large bowl, combine the boiled potatoes with the chopped herbs, asparagus, fennel, celery, and radishes. In a separate bowl, mix the yoghurt, mayonnaise, lemon juice and chives and season the dressing with a pinch of Maldon salt and grind of black pepper.

Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide across 6-8 plates. Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad with glasses of chilled Rosé.