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How to create:
1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Remove the larger leaves from the cauliflower, and then immerse completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
3. Mix together the oil, curry powder, chilli flakes and Maldon salt.
4. Rub the cauliflower all over with the mixture.
5. Bake for 20 minutes.
6. Scatter the cauliflower with the toasted almonds, pomegranate seeds,
apricots and drizzle tahini. Add a pinch of Maldon salt to serve!

1. Preheat oven to 200°C.

2. Peel the sweet potatoes, cut up into 1 inch pieces, toss with the olive oil and spread evenly on a baking sheet.

3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.

4. Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.

5. Wash and roughly chop the greens and the red onion, roughly chop the pecans and dice the feta.

6. Whisk together the dressing ingredients of olive oil white wine vinegar and dijon mustard.

7. Toss the roasted sweet potatoes with the warm quinoa and greens. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.

This recipe is warm and hearty – perfect for a cold, damp winter’s day! With the bulk of the recipe being made with beetroot, this dish is packed full of essential nutrients including magnesium, potassium and vitamin C. If you are interested in more salad-based recipes, check out our Great British Spring Salad and Caprese Salad recipe.

1. Set the oven to 200°C / 400°F / Gas Mark 6
2. Wash the beetroot. Cut a large piece of foil and place all but two of the beetroots on the foil, drizzle with a little olive oil, 2 tablespoons of water, salt and pepper and wrap the beetroot up into a parcel and place on a baking tray.
3. Bake for 35 minutes in the centre of the oven. Open up the parcel and continue to bake for 25 minutes or until cooked through.
4. In the meantime prepare the remaining beetroot, wash, peel and slice very finely, if you have a mandolin this will do the job perfectly. If you’re using different coloured beetroot you’ll have to pickle them separately as the colours will bleed.
5. Mix the water, vinegar, sugar and Maldon Salt and stir until dissolved. Place the beets into a non reactive bowl and pour over the pickling solution. Leave to pickle for at least 25 minutes.
6. Brush the rye bread with a little olive oil and roughly chop the walnuts, bake in the oven until crisp and the nuts golden, approximately 5 minutes.
7. Wash and de-vein the kale, cut into approximately 4cm pieces. Have a pan of salted boiling water ready and blanch for 3 minutes, plunge into ice cold water. Drain and squeeze out any excess water, unfurl the leaves and place onto a piece of kitchen paper ready to sauté.
8. In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
9. Pour the milk into a saucepan, heat to boiling point and reduce the heat to low, crumble the chèvre into the pan and whisk vigorously.
10. Spoon the chèvre cream onto the plate, cut the roasted beetroot into quarters or sixths, depending on the size. Arrange on top of the chèvre cream along with the kale and then the slices of pickled beetroot. Top with the rye crisps and roasted nuts, serve warm.

How to create:

1. Pack your vegetables (or vegetable stalks, leaves, scraps!) into jars. Then heat the above ingredients in a pan of water to dissolve the salt, and taste – you may want to add either more sweetness or salt, be guided by your own taste buds! Pour it over (both hot or room temp is fine, but pouring it hot will soften your vegetables a bit which works nicely for cauliflower) the vegetables. Then let it all cool down, close the lid and keep in the fridge.
2. The pickles can be eaten as they are or they make for such a good winter salad!

Lavender flowers have a distinctive floral flavour, but as it is part of the mint family, which allows the flower to contain hints which are closely similar to mint and rosemary. This means that when lavender is dried and infused with sea salt, it works brilliantly with sweet bakes such as shortbread biscuits, chocolate, and crème brûlée. You can also cook with lavender to infuse it with savoury dishes such as lamb, fish, and chicken to give a gentle sweetness.

Whilst using lavender salt in both sweet and savoury dishes, did you know that you can add the flavoured sea salt into cocktails! For example, it could be used to salt the rim of a homemade cocktail to make a margarita with a twist! Or, you can use the lavender salt as part of the main ingredients with our delicious lavender nectarine whiskey sour cocktail – perfect to be enjoyed in the sun! Make sure to not discard of the lavender buds completely, as you can use them to garnish the cocktails and impress your guests.

The possibilities are endless with lavender salt, plus once you make a batch you can store it in an airtight container or mason jar for up to 6 months!

How to make lavender salt?

1. You must make sure the lavender you use is dried – you can buy dried and edible lavender from the supermarkets, however if you are cutting from flowers at home then simply remove the flowers and allow to dry for a week before using.
2. Place the dried lavender flowers into a pestle and mortar and crush until they are broken up and mostly ground.
3. Mix the grounded dried flowers with the Maldon Salt evenly. Store in an airtight container or mason jar.

What dishes can you use lavender salt with?

As lavender sea salt is completely edible, the combinations are completely up to you taste buds!

A dish that would really impress your guests would be lamb. Because lavender is similar to rosemary, the dried flower is a perfect accompaniment when it comes to cooking with lamb. The sea salt elevates the sweetness of the lavender, allowing the seasoning to cut through the rich, fattiness of the meat, resulting in a succulent, aromatic main course.

For a side dish recommendation, try sprinkling the lavender salt on some crispy, Hasselback potatoes. The fragrant, dried culinary lavender with the sea salt gives the roast potatoes a floral tone to it’s natural earthiness, allowing a sweet balance between both flavours and adding mystery to the dish.

If you are a dessert person, try adding lavender salt as a topper for your homemade ice cream! The floral accents from the lavender gives a natural, fresh sweetness to the ice cream, where the sea salt will elevate this further and balance out any bitterness.

Is all lavender safe to eat?

Please note, not all lavender is safe to eat! Culinary lavender is cultivated from  Lavandula angustifolia, which is known as ‘true’ lavender. This has a lot less oil than the usual lavender flowers used in perfumes or soaps.

You can tell if your lavender is edible by the flowering. Keep a look out for blooms with a much milder appearance – this means it’s safe to eat! You can also do a smell test. If it has a sweet, floral scent, this could indicate that it is angustifolia, which is safe to eat. On the other hand, if it has a strong, piney almost eucalyptus scent, this flower is recommended for perfume/soaps only.

Join us in creating the perfect gift of homemade fig jam for your friends and family. This recipe is great when accompanied with a fresh loaf of bread or used as a side condiment for a cheeseboard.

1. Pull the stems off the figs and cut them into chunks to give the jam some texture.
2. Add all the ingredients into a saucepan with a splash of cold water (roughly 150ml)
3. Mix to combine them and bring to a simmer over a medium-low heat, stirring constantly for 10 minutes.
4. Then cover and simmer on a very low heat for 1 hour stirring occasionally.
5. The figs will break down and you’ll be left with a delicious jam with textured bits from the soft fig skin.
6. Popping your jam into jars is a slightly lengthy process… but worth it to give it the longevity so you can enjoy it later in the year. Pop your sterilised glass jars on a tray and slide them into the oven at 130c/275f (don’t have it any hotter as they may shatter) leave them in the oven for at least 20 minutes. Be extremely careful taking them out one by one using oven gloves, popping them on to a heat proof mat or pad. Spoon the hot jam mix straight into the jars and seal the lid tightly.
7. Pop your jam in the cupboard, once open keep in the fridge and consume within 2 months!

Join us in creating our delicious Bellini cocktail; infused with the wintery flavours of sweet, fig jam with an added kick of zest and fizz through the use of lemon juice and prosecco. Head over to our Fig Jam recipe to make your very own fruit preserve in the comfort of your home. Homemade jam tastes much better than store bought due to the rich nutrients that your garden soil can bring, with also being a much healthier alternative due to having less sugar content than the usual store bought versions.

The origins of the renowned Bellini is believed to have come from the mid 1930-1940s, where Giuseppe Cipriani based in Italy, (founder of Harry’s Bar), named the drink after it’s striking ‘sunset’ colour in which reminded him of the paintings by Venetian artist Giovanni Bellini! This is why we use the flavoursome fig jam in our Bellini, as not only does it give a delectable, rich taste to the drink, it also gives a vibrant, peach colour which will ‘wow’ your guests as you serve them this tipple.

1. Add the ingredients into a shaker with plenty of ice, securing the lid or shaker tin tightly.
2. Shake with both hands until well chilled in a vigorous motion, horizontally over your shoulder. You will know you have shaken well when the shaker starts to frost up from the outside.
3. Strain your cocktail into a chilled glass with ice.
4. To finish, add a small pinch of Maldon Salt to enhance the sweet flavour of the fig jam.
5. Garnish the cocktail with dried orange and lemon slices.

Do you enjoy making cocktails?

You can find our Cocktail Club series with the talented Christie Knight on our YouTube Channel. The series includes how to make cocktail classics such as the Bloody Mary, to unique alcohol-free tipples including the Negroni.

We LOVE seeing your creations! Make sure to tag us on Instagram using #maldonsalt.

1. Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade.
2. Place the chillies in a 1 litre preserving jar, packing them down lightly.
3. Mix the remaining ingredients in a jug, then pour the liquid over the chillies.
4. Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour!

How to create:

1. Add all ingredients to the glass, stir well, add ice, garnish with a celery stick, cherry tomato and lemon wedge with cracked black pepper & enjoy!

The classic margarita is part of the ‘sour’ cocktail family, traditionally consisting of tequila, triple sec orange liqueur and lime juice.

There are many debates as to who created the iconic margarita, one of them being of legendary bartender Pancho Morales. Pancho was working at Tommy’s Place in Juarez, Mexico in 1942 when a woman requested a ‘magnolia’. Apparently, Pancho did not remember the ingredients for this drink, so instead combined a few ingredients together and named it after another flower instead, a daisy which is called ‘margarita’ in Spanish!

Today, the margarita cocktail is reportedly consumed by Americans 185,000 per hour, being the most popular cocktail in the United States. The reason for it’s popularity is due to the drink containing all five main tasting elements: sweet, sour, salty, bitter and umami, causing is to be a perfectly balanced drink. It also holds a fresh kick of citrus from the lime juice and triple sec, which is an orange-flavoured liqueur.

Using Maldon Salt for the rim is a vital step for serving a classic margarita. The salt helps mellow the bitter flavours, and enhances the sweet, citrus notes from the triple sec instead. Causing the sourness of the drink to appear more brighter in flavour, it allows the cocktail to become more pleasurable. It also adds texture to the drink from the flaky sea salt, allowing you to experience a subtle, satisfying crunch as you take your first sip.

Here is how to make our Classic Salted Margarita recipe…

1. Place a generous pinch of Maldon Salt onto a small plate. Set aside.
2. Run a lime wedge around the outer rims of a rock glass and dip the rims into the Maldon Salt. Set aside.
3. In a cocktail shaker, combine the tequila, Cointreau triple sec, and lime juice. Fill with ice and shake until thoroughly chilled, roughly 15 seconds. You will know when it has chilled because the bottom of the metal shaker should begin to frost over).
4. Fill the glass with fresh ice. Begin straining the margarita mix into the glass.
5. Garnish with a lime wedge and serve.

What alcohol is in a margarita?

The main alcohol in a margarita is tequila. This is then combined with lime juice and orange liqueur. We recommend using El Tequileño Blanco as your choice of tequila for this recipe, as it’s made with agaves from the Highlands of Jalisco, resulting in a slightly sweeter taste that pairs beautifully well with the lime juice and triple sec.

How to make this virgin / alcohol-free?

A virgin margarita is commonly made with lime juice, agave, orange juice and sparkling water or tonic water for bubbles. The combination of ingredients makes a well-balanced and sweet mocktail from the classic, allowing you to enjoy the flavours of a margarita but without the alcohol part!

What to serve with margarita cocktails?

It makes sense to serve delicious, Mexican-style dishes with a margarita cocktail! Our tacos are filled with deliciously tender pulled pork with fiery, zesty notes that pair perfect with the margarita’s citrus flavours.

Because margarita’s have a zesty, limey flavour, we also recommend dishes such as seafood to enhance this further. Try our deliciously tender grilled tuna steak with tomato and Salsa Verde to give a refreshing burst of flavour with a gentle kick of spice.