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Let’s celebrate spring with a salad packed full of using the season’s delicious and vibrant produce, including jersey royal potatoes, asparagus and peas!

We give our salad a twist by making a fresh, wild garlic pesto which is drizzled on the potatoes and acts as a final salad dressing to the dish once assembled. We offer a full detailed recipe on how to make a wild garlic pesto which is also great to garnish over meat and vegetables, or stirred through a pasta dish.

If you would like to add additional elements to this salad, we welcome adding blue cheese, a handful of cherry tomatoes, red onion and a handful of fresh herbs. If you would like an alternative dressing to the dish, although ready-made sauces likes Salad Cream is a cult favourite, we also have a gorgeous apple cyder vinaigrette which made by using Aspall’s Apple Cyder Vinegar.

To finish off the dish, a generous sprinkling of Maldon Salt is a must. Not only does the sea salt flakes transform dull flavours to a more balance, brightened and elevated shine, it gives that perfect flaky crunch that you crave when you tuck into your salad.

1. Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves.
2. Set aside.
3. Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife.
4. While the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for 1 minutes until just tender. Remove the pan from the heat and drain.
5. Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in 2/3 of the wild garlic pesto.
6. On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
7. Drizzle with the remaining pesto, some cracked black pepper and some Maldon Salt. Garnish with the fresh pea shoots and serve.  

The classic galette. Ours is a deliciously golden, flaky pastry loaded with ricotta and spring vegetables including courgette, asparagus and fresh peas. Think of it as the close relation to the humble pie…but easier to make!

‘Galette’ derives from the Norman word of ‘gale’ meaning flat cake. In French cuisine ‘galette’ is often used to describe baked treats that do not require tin, which is why galettes are very popular to make due to the simplicity in it’s preparation. You simply roll out your pastry, fill it with your desired sweet or savoury toppings, and fold it up!

1. Start by making the wholewheat spelt pastry. In a large bowl mix together the spelt flour and Maldon Salt. Add the cold, cubed butter and rub it into the flour until it resembles fine breadcrumbs – it is ok here to have a few larger lumps of butter as it is a rougher textured pastry. Once the butter is incorporated, make a well in the middle and add the beaten egg. Mix this in, along with 1 or 2 tbsp of cold water to make it come together to form a smooth and slightly tacky dough.
2. Wrap the dough in clingfilm and allow it to rest in the fridge for 40 minutes.
3. While the dough is resting, prepare the fillings for the galette. In a small bowl mix together the ricotta, lemon zest, chopped chives and dill plus some cracked black pepper and Maldon Salt.
4. Heat a griddle pan and brush each side of the courgette slices with olive oil. When the pan is hot, grill the courgette slices on each side for 1 minute or so until they have nice char lines and have softened. Do this in batches and remove the slices from the pan as they are cooked onto a plate.
5. Preheat the oven to 180C.
6. Once the dough has rested, remove it from the fridge and remove the clingfilm. Lightly dust a surface with flour and then roll the pastry out until it is roughly ½ cm thick. The edges can remain fairly rustic as that is the style of this galette. Roll the pastry around your rolling pin and transfer onto a large baking tray lined with parchment paper.
7. Spread the ricotta mixture across the pastry, leaving a 1-inch gap around the edges. Top the ricotta with the fresh garden peas, and then scatter across the asparagus spears. Drizzle this with olive oil. Then carefully fold the edges of the pastry in and slowly crimp and fold as you work your way around. Brush the pastry edges with the beaten egg.
8. Place the galette in the middle of the oven and bake for 15 minutes. After 15 minutes, add the charred courgette slices to the top of the filling, giving them texture and shape by curling them amongst the peas and asparagus. Place the galette back in the oven for a further 5 – 10 minutes until the pastry is lightly golden brown and the courgette is warmed through.
9. Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.

Do you want to find out how to make the best hot cross buns? Well look no further – We’ve created a delicious recipe with a fun twist from the classic hot cross buns!

Using chopped dark chocolate and cacao powder in the dough, these buns hold a fantastic, rich flavour whilst also being super soft and dense in texture. We also infused mixed spiced and peel to give a comforting warmth to the bun. Once gently baked in the oven, the chocolate pieces and citrus fruits ooze with flavour, making it the perfect addition to your Easter Sunday Brunch when slathering a generous helping of butter on to the sweet treat!

If you want to become more creative in the way you make your hot cross buns, check out our delicious Salted Caramel and Dark Chocolate Hot Cross Buns to really impress your guests this Easter.

Why add Maldon Salt to your Hot Cross Buns?

Adding a pinch of Maldon Salt as a topper to your hot cross buns will allow the sweetness of the dark chocolate and raisins to enhance, whilst counteracting the bitterness of the citrus peel that is mixed within the dough.

A sprinkling of Maldon Salt will also give a gentle crunch of texture once you bite into these fluffy buns, creating a wonderful treat to be enjoyed amongst family and friends this Easter.

How to Make Chocolate Hot Cross Buns

1. In a small saucepan, heat together the butter and milk gently until the butter is melted and the mixture is lukewarm. Set aside to cool down.
2. In a large bowl mix together the flour, cocoa powder, mixed spice, Maldon Salt and yeast.
3. Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Now, begin mixing with your hands to form a soft dough.
4. Either tip the dough onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
5. In a separate bowl, lightly oil the inside and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
6. After 1 hour of proving, remove the clingfilm and knock the air out of the dough.
7. Tip the dough onto a lightly floured surface and add the chopped chocolate, raisins and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
8. Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even. Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
9. Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
10. Preheat the oven to 200C.
11. Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
12. Once the buns have proved and risen, carefully remove the clingfilm.
13. Pipe the crosses across the top of the buns. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
14. Remove from the oven and brush the tops with golden syrup so they are glistening and then sprinkle with Maldon Salt.
15. These buns are best served slightly warm so the chocolate chunks are oozy and melted.

The perfect hot cross bun really does exist if you follow this recipe! Our delicious buns are super fluffy, incredibly flavoursome and acquire the most flawless golden tops from a gentle golden syrup glaze…the perfect treat for your Easter Sunday feast or enjoyed all-year round!

What is a Hot Cross Bun?

A hot cross bun is a sweet, yeasted bun packed full of traditional spices and fruits including currants and raisins. It is believed that the iconic bun first appeared in 12th Century, where English Monks would decorate the freshly baked treat with a piped dough cross on Good Friday to commemorate the Day of the Cross.

The bun itself is symbolic within the Christian Faith. The white cross on top of the bun symbolises the crucifix in which Christ died upon, with the various spices and fruits used to represent the spices that were used to embalm Christ after death.

Why Add Maldon Salt To Hot Cross Buns?

Adding a pinch of Maldon Salt will reduce the bitterness of the cinnamon and grated lemon, and enhance the sweeter notes to come forward within the bake, causing the buns to become elevated and balanced in flavour.

Not only does it aid in producing a more well-rounded in flavour, but sprinkling a final pinch of Maldon Salt also gives texture! It will allow you to experience that satisfying, gentle crunch you crave as you take your first bite into the soft, fluffy bun…delicious!

How to Make Hot Cross Buns

1. In a large bowl mix together the flour, sugar, mixed spice, cinnamon and lemon zest.
2. Mix in the yeast and a Pinch of Maldon Salt.
3. In a saucepan add the butter and milk and allow it to melt over a gentle heat, you want the butter to melt and the mixture to be lukewarm in temperature.
4. Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Mix this again, followed by the remaining butter and milk mixture. Mix with your hands to form a soft dough.
5. Either tip this onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
6. Lightly oil a bowl and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
7. After an hour, remove the clingfilm and knock the air out of the dough. Tip it onto a lightly floured surface and add the sultanas and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
8. Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even.
9. Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
10. Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
11. Preheat the oven to 200C.
12. Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
13. Once the buns have proved and risen, carefully remove the clingfilm. Pipe the crosses across the top. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
14. Remove from the oven and brush the tops with golden syrup so they are glistening. Then set aside to cool slightly before serving.
15. These buns are best served toasted with some butter spread on and a sprinkling of Maldon Salt.

Tips for Perfect Hot Cross Buns

Making the perfect hot cross buns requires attention to detail. Here are some top tips:

1. Use the Right Flour – For soft, fluffy buns, use a strong bread flour instead of plain flour. This is because bread flour contains a higher protein content compared to plain flour, which helps develop gluten and allows the hot cross buns to become light and chewy in texture.
2. Hydration is Important – A slightly wetter dough results in softer, lighter hot cross buns. Don’t be tempted to add too much flour during the kneading process if it becomes sticky – this is completely normal.
3. Soak the Dried Fruit – You can plump up your dried fruits, such as raisins, currants or sultanas, by soaking them in warm orange juice, tea, or even a splash of rum before adding them to the dough mixture. This will prevent them from drawing moisture out of the dough while baking.
4. Maldon Sea Salt is Key – Make sure to use Maldon Sea Salt flakes in your dough. It’s delicate, flaky texture distributes more evenly in the mixture, enhancing the overall flavour of the hot cross buns without overpowering the sweetness. A tiny pinch sprinkled over the finished hot cross buns will also add an irresistible contrast.
5. Perfect the Prove – You must be patient! A slow first rise (at least 1-2 hours in a warm, room temperature spot) and a second proofing after shaping will give you beautifully light and airy hot cross buns.

How To Get Fluffy Hot Cross Buns?

It’s all about the dough. The smoother the dough means the better the gluten structure. This is because there is more trapped air within the mixture, meaning once your buns are baked, they come out super fluffy in texture!

To get a fluffy result, we recommend either adding the dried fruits/spices after kneading the dough until smooth, or adding them in after the first proof and folding them in until they are evenly mixed.

How To Get Your Hot Cross Buns to Rise?

Make sure you check the temperature of the room. The reason the dough may not be rising is because it needs to be rested in a warm place. If your worried your room temperature is cold, we recommend setting your oven to a low temperature, around 30-40C and place inside.

If not the room temperature, it could be that the yeast you are using has expired! Make sure to check the expiry date on the yeast packet before using. You should know it is still in date as a bubble will form in the milk before being added to the dough mixture.

Can You Add Anything Other Than Dried Fruits and Peels For Hot Cross Buns?

If you want to step away from the classic, we offer a variety of different flavourings to add to your hot cross buns!
Our delicious Chocolate Hot Cross Buns provide the perfect balance of dark chocolate and a kick of warmth through the use of mixed spices.

If you want something even more delectable, we also show you how to make our tantalizingly good Salted Caramel Hot Cross Buns with Dark Chocolate Chips! Be warned, you will definitely be going in for seconds when you bake these.

Can You Make Hot Cross Buns Gluten-Free?

Yes, you can make gluten-free hot cross buns! However, since gluten is what gives regular buns their structure and chewiness, you’ll need to make a few adjustments.

1. Use a High-Quality Gluten-Free Flour Blend – choose a blend that contains a mix of rice flour, tapioca starch, and potato starch for the best texture. Look for one that includes xanthan gum or guar gum – this helps mimic gluten’s elasticity. If your flour blend doesn’t contain it, add 1 tsp of xanthan gum per 250g of flour.
2. Add Extra Moisture – Gluten-free dough tends to be a lot drier compared to normal dough that contains gluten. Make sure to add an extra splash of milk or warm water to the dough mix to keep it soft. You can also add an extra help to bind the dough together, which will create the texture to be fluffier.
3. Use Maldon Sea Salt for Flavour – Gluten-free baked goods can sometimes taste bland. Using Maldon Sea Salt flakes enhances the overall flavour beautifully.

You’re really missing out if you haven’t had a go at making these beautifully crispy Turnip Chips, which make a great alternative to the classic potato chip. Not only perfect for a low-carb diet, the turnips when baked give a gorgeous, sweet and nutty flavour, with a texture almost like velvet in the middle, yet crispy on the outer.

These turnip chips can be enjoyed on their own with a dipping sauce, or can be paired perfectly well with our Slow Cooked Lamb Shoulder recipe to soak up all the juices!

1. Preheat the oven to 200ºC. Cover a baking sheet with parchment paper.
2. Toss the turnips with olive oil, paprika, garlic powder, onion powder, Maldon Salt and pepper.
3. Place in one layer on the baking sheet and bake for 18-20 minutes, turning them over after 10 minutes until they are nice and crispy.
4. Mix your sour cream with the chives and season with Maldon Salt and pepper.

We tasked chef and best selling author Olia Hercules with creating a simple dish which tastes extraordinary! here’s the recipe for her pilau pie…

This is a simplified version of the Azerbaijani Shakh Plov – a regal rice dish which sometimes also involves various nuts, saffron and even layers of meat or pumpkin. This is a simplified version, using the humblest of ingredients, but it still looks so impressive. It is a meal in itself, but you can serve it with some grilled chicken or slow-cooked lamb, or thick wedges of spiced roasted squash. It is a good recipe for using up those packets of dried fruit hanging out at the back of your cupboard. You can use humble raisins or sour cherries, cranberries, chopped apricots or a mixture! Originally, large sheets of Persian-style flatbread are used, but I tried it with supermarket tortilla wraps and it worked a treat. As a salad accompaniment make a soft herb salad – dissolve a pinch of Maldon salt in the juice of one lemon and add a slick of olive oil, then pick plenty of leaves of mint, coriander and basil and dress them.

1. First you need to parboil the rice. Have a large roasting tray or platter at the ready. Put the rice into a large saucepan and then on the hob, and cover it roughly with 2 litres of boiling water. Add the salt and turmeric and boil, uncovered, for 7 minutes.

2. Drain it well and spread out on a tray to cool down.

3. Put the dried fruit into a small bowl and cover with boiling water. Leave for a bit to plump up.

4. Meanwhile, heat 2 tbsp of ghee or butter in a large frying pan and add the onions. Add a good pinch of Maldon to help them release the juices. You want these to first soften and then caramelise a little. To speed up the process, I cover them with some crumpled up baking parchment, and if they start catching, I add small splashes of water and scrape with a spatula.

5. After about 5 minutes of cooking, add the spices and the drained dried fruit. Keep cooking, stirring from time to time and deglazing until the onions look golden. With the cartouche and the scraping technique 15 minutes cooking should be sufficient. Turn off the heat and let the onions cool a little.

6. Preheat the oven to 180C.

7. Now take a pot with a lid that you can put into an oven. I use a 20cm diameter cast iron pot. Put the tortilla wraps into a large bowl and then brush them very very generously with ghee or melted butter. They should be doused in butter as much as possible and become a little softer, more pliable.

8. Line the pot with the tortilla wraps in this manner. Put one of the tortilla wraps in, so one half of it covers a little bit of the bottom of the pan, and the rest goes up the side with a bit of an overhang. Do the same with the other two tortillas, so the bottom and sides of the pot are covered by the wraps. You are creating a kind of a shell for the rice to be encased in.

9. Now very gently mix the rice with the onions and, again very loosely, bit by bit, sprinkle the rice inside the tortilla-lined pot. With a back of a wooden spoon, make deep wholes in the rice, then trickle over the remaining ghee or melted butter.

10. Finally, fold the overhanging edges of the tortilla inwards, to encase all the rice inside the pot. Brush with a little butter on top to make sure the edges stick and don’t unfold.

11. Cover with a lid and put into the oven for 30 minutes. Then take the lid off and cook for a further 10-15 minutes or until the tortillas are looking crisp and golden.

12. Now get a large plate that you will serve the rice on and put it on top of the pot with the rice. Now very carefully, using oven gloves, holding the plate over, tip the pot upside down so the rice pie flips onto the plate.

13. You can serve it straight away, but it is also very good at room temperature. Take slices out, the rice will be aromatic and golden and the tortilla shell crispy and buttery.

1. Cut the swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
2. Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
3. Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper.
4. Heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned.
5. Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper, Maldon Salt and grated Parmesan.

1. Preheat the oven to 180ºC.
2. Lightly grease 2 ovenproof dishes with a little butter.
3. Place your streaky bacon into the prepared dishes, crack a couple of eggs on top and and place your cherry tomatoes in one corner.
4. Season with salt and pepper.
5. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.

How to create:
1. Grease the base and sides of an 18cm square cake tin.
2. Line with baking paper, allowing the sides to overhang.
3. Place peanuts, cacao, Maldon salt and half of the oats in a food processor and pulse until just finely chopped.
4. Add the raisins, oil, maple syrup and remaining oats. Process until well combined.
5. Press into base of prepared pan.
6. Use a straight-sided glass to smooth the surface.
7. Place in the fridge for 1 hour or until firm.
8. For the filling, blend the banana, peanut butter, raisins, oil, maple syrup, flour and Maldon salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.

9. For the chocolate topping, place the coconut oil and maple syrup in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).
10. When melted add the cacao powder and stir constantly for 3 minutes or until mixture is smooth and thickened.
11. Pour over the filling. Smooth the surface. Sprinkle with extra peanuts and Maldon salt.
12. Place in the fridge for 6 hours or overnight to set.