When Melissa was a teenager her parents took her to Tenerife. She won’t lie, they were all quite bored. And then they fell upon their very special potatoes, cooked in salty water – even seawater – until the liquid has all but evaporated leaving a sparkly sediment on their skin. It was served with a very simple roast chicken, all of which Melissa recreated here. It’s a celebration of great produce, fire and excellent Maldon Salt – when the foundations are this good, you need little else.
Here is how to make Salt-roasted Chicken with Potatoes and Canarian Mojo Rojo
Spatchcock your chicken by standing it up and holding with one hand, and using the other to cut down either side of the backbone to remove the back. You can also use meat scissors. Save the back to make a stock.
In a tray, lay the chicken breast-side down and pour over 1.5tbsp of oil. Rub it all over, and then sprinkle with 1.5tbsp Maldon Garlic Sea Salt. flip the chicken over and do the same to the other side. Leave to rest while setting up the barbecue.
Lay the chicken indirect, away from the coals. Put the onions directly in the coals and lay the red peppers on the grate, over the coals. Close the lid. Half-close the bottom vents and leave the top vents mostly open – you’re aiming for a temperature of between 160-180C.
Boil the potatoes in heavily salted water on a fast boil until a sharp knife goes easily into them and then drain. Drizzle with a little bit of oil and put on the grill, directly over the coals. Move them around every 5 minutes until they colour and then push to the indirect side.
Once the onions are soft when pressed, and the peppers blackened all over, remove from the heat. Once cool enough to handle, peel them and remove the seeds from the peppers. Add to a blender with the remaining mojo rojo ingredients and a pinch of Maldon Smoked Sea Salt flakes and blitz until smooth.
Flip the chicken after 30 minutes. After another 15 minutes, move over to the direct side, skin-side down, to crisp up the skin. Flip once more, and probe the chicken at its thickest point – once it reads 70C internal, remove to a tray to rest.
After 10 minutes, carve the chicken and serve with the mojo rojo in a big bowl and the potatoes on the side.
Discover how to make raspberry flapjacks with a jammy fruit layer and perfectly chewy oats. This easy traybake recipe uses golden syrup, light muscovado sugar, and a pinch of Maldon Sea Salt to balance the sweetness—ideal for lunchboxes, bake sales, or a cosy afternoon tea.
Cook the Raspberry Layer
Add raspberries, lemon juice, and caster sugar to a medium saucepan.
Cook over medium heat for 15 minutes, stirring, until berries break down and juices thicken to a jammy consistency.
Spread on a lipped tray to cool completely; it will thicken further as it cools.
Make the Flapjack Base
Line a 20cm square tin with parchment paper. Preheat oven to 170C fan.
Melt butter, light muscovado sugar, and golden syrup over low heat until sugar dissolves.
Remove from heat, stir in rolled oats and a good pinch of Maldon Sea Salt until evenly coated.
Layer & Bake
Press two-thirds of the oat mixture into the tin to form an even, compact base.
Spread the cooled raspberry mixture evenly on top.
Dot over the remaining oat mixture in clumps to create a pebbled topping.
Bake in the middle of the oven for about 30 minutes until golden at the edges.
Cool, Chill & Slice
Allow to cool completely in the tin.
Chill for 1 hour to set, then lift out and slice into bars or squares.
Tip: For neat edges, use a long serrated knife and wipe between cuts.
Tips & FAQs
Tips
For chewier flapjacks: don’t overbake; remove when edges are golden and centre still feels soft.
Oats: rolled or jumbo oats give the best texture; avoid instant oats.
Flavour boost: finish with a light sprinkle of Maldon Sea Salt flakes once cooled.
Faster cooling: 20–30 minutes in the fridge helps set clean slices.
Festive twist: add vanilla, orange zest, or a white chocolate drizzle; top with freeze-dried raspberries.
FAQs
Can I use frozen raspberries?
Yes. Cook from frozen; extend the jammy cooking stage by a few minutes to evaporate excess liquid.
How do I keep flapjacks chewy?
Bake until just golden at the edges, cool fully, then chill before slicing. Store airtight to retain moisture.
What’s the best oat for flapjacks?
Rolled oats (or a mix of rolled and jumbo) for a chewy, nubby texture; avoid instant oats which can turn pasty.
Can I make these vegan?
Yes—swap butter for a plant-based block butter (not spread) in equal weight.
Can I use raspberry jam instead?
You can, but use a thick, high-fruit jam and warm it slightly so it spreads in a thin, even layer.
Serving Suggestions
Serve as afternoon tea squares, picnic bars, or festive traybake bites.
For extra contrast, finish with a light dusting of Maldon Sea Salt flakes or a drizzle of melted white chocolate.
Cut into 16 squares for standard portions, or 25 small bites for party platters.
Storage & Reheating
Room temperature: Airtight container up to 3–4 days.
Fridge: Up to 1 week; bring to room temp before serving for best chew.
Freeze: Up to 2–3 months, well wrapped. Thaw overnight in the fridge or 1–2 hours at room temp.
Re-crisp edges: Briefly chill to firm before slicing; avoid reheating which can dry them out.
Tip the flour in the bowl of a stand mixer. Put the yeast on one side of the bowl and the Maldon Sea Salt on the other (this separation prevents the salt from killing the yeast). Put the mixer on low to evenly distribute the dry ingredients.
With the motor running, pour in 3 tbsp olive oil, followed by 350-370ml water. Add the water gradually until you have a slightly sticky dough (you may not need the full 370ml).
Leave the mixer running on a medium speed to knead the dough for 7-10 minutes until the dough is coming away from the sides of the bowl and feels stretchy when pulled. Transfer the dough to a clean bowl, cover with a tea towel and leave to prove for an hour or so until doubled in volume.
Grease a rectangular, shallow tin (about 25cm x 20cm) with olive oil. Gently tip the dough into the tin and use your fingertips to stretch the dough towards the edges of the tin. Cover with the tea towel and leave to prove for another 30-45 minutes.
Preheat the oven to 200C fan. Press your fingers into the dough to make dimples, scatter with rosemary leaves and drizzle with 3 tbsp olive oil. Bake for 35-40 minutes until golden. As soon as the focaccia comes out of the oven, drizzle with a final 2-3 tbsp olive oil. Sprinkle with Maldon Sea Salt and cut into squares.
There’s nothing quite like a summer pavlova to crown a sun-drenched afternoon – crisp on the outside, marshmallow-soft within, and generously topped with clouds of whipped cream and a riot of fresh berries. This fruit pavlova, kissed with vanilla extract and finished with a delicate sprinkle of Maldon Sea Salt flakes, bring together the finest elements of warm-weather indulgence.
How To Make Summer Fruits Pavlova
To make this summer pavlova truly shine, preheat the oven and prepare your baking trays with baking parchment. After shaping the meringue into a generous nest, reduce the temperature once it goes in – the secret to that perfect balance of crisp shell and soft centre. Resist the urge to peek; leave the oven door closed as it baked and cools completely inside. Once cooled, top with cream whipped to soft peaks. You can also add a touch of icing sugar for extra sweetness. Pile on fresh summer berries – strawberries, raspberries and blueberries – crowning it all with a final flourish of Maldon Sea Salt flake. Why add salt to a pavlova? The salt enhances the sweetness of the cream and fruit, elevating this classic dessert into something both elegant and unforgettable in flavour.
Step 1 – Prepare the Oven and Baking Sheet
Preheat the oven to 130°C fan. Line a large baking sheet with parchment paper.
Step 2 –Whisk the Egg Whites
Using a stand mixer, whisk the egg whites on medium-high speed until they form soft peaks.
Step 3 – Add Caster Sugar Slowly
Lower the mixer speed. Add the caster sugar, one spoonful at a time, allowing a little time between additions for the sugar to dissolve.
Step 4 – Whip to Stiff Peaks
Once all the sugar is added, increase the speed to medium. Whisk for at least 10 minutes until the meringue is thick, glossy, and forms stiff peaks. Check by rubbing a little between your fingers—if it feels gritty, keep whisking.
Step 5 – Add Cornflour and Vinegar
Mix the cornflour and white wine vinegar in a small bowl. Add a dollop of meringue, mix well, then fold this back into the main meringue mixture.
Step 6 – Shape the Meringue
Spoon the meringue onto the lined baking sheet and shape into a round about 25cm in diameter, with a shallower middle and taller edges.
Step 7 – Bake
Bake for 10 minutes at 130°C fan, then reduce the oven to 100°C fan and bake for a further 80 minutes. Turn off the oven and allow the pavlova to cool inside for at least 2 hours or longer.
Step 8 – Whip the Cream
Just before serving, whisk the double cream and vanilla extract to soft peaks.
Step 9 – Assemble and Serve
Fill the pavlova with whipped cream, top with fresh summer berries, and finish with a pinch of Maldon Sea Salt.
Pairing Suggestions
Sparkling Wine or Champagne – A dry sparkling wine, such as Brut Champagne or Prosecco, compliments the sweetness of the summer fruits pavlova and cuts through the richness of the fresh whipped cream.
Elderflower Cordial or Iced Tea – For a non-alcoholic options, try serving the pavlova with chilled elderflower cordial or a lightly sweetened iced tea with lemon and mint.
Mint or Basil Garnish – Fresh mint or thinly sliced basil leaves add a refreshing herbal note and a beautiful pop of colour against the red berries.
Stone Fruits – Depending on the season, add sliced peached, nectarines, or apricots to the berry mix for added depth and juiciness.
Flavoured Cream – Try infusing the fresh whipped cream with a hint of rosewater or orange blossom for a delicate floral note.
Serving Suggestions
Serve on a Cake Stand – Elevate the pavlova on a wide cake stand or rustic wooden board for a centre-piece worthy display at a dinner party.
Individual Pavlovas – For more formal gatherings, such as weddings or anniversary dinners, make mini pavlovas and serve individually, topped with fresh cream and a curated mix of berries.
Whipped-to-Order Cream – To maintain the perfect fluffy texture, whip the cream just before serving and dollop generously.
Storing and Reheating Your Pavlova
With the right storage, your summer fruits pavlova can remain light, crisp and celebration-ready for your party – even a day or two after baking! Here is how…
Meringue Base
Cool completely – Always allow the pavlova to cool completely in the oven with the door slightly ajar to prevent cracks caused by sudden temperature changes.
Airtight storage – Once cool, store the meringue base in an airtight container at room temperature. Keep it in a cool, dry place – not the fridge! This will add moisture to the meringue and cause sogginess, you want the base to be dry and crisp. For best texture, use the meringue base within 1-2 days of baking.
Drying out soft meringue – If your unassembled pavlova base has gone slightly soft due to humidity, you can ‘re-crisp’ it by placing in a preheated oven at 120°C for 15-20 minutes, then turning the oven off and letting it cool completely inside with the door adjar.
Assembled Pavlova
Refrigerate – If your pavlova is already topped with cream and fruit, cover it loosely with plastic wrap or a cake dome and store in the fridge. It’s best eaten within 6-8 hours to preserve the crispness of the shell. Please note, once you have topped your meringue with cream and fruit, the meringue will begin to soften, becoming more marshmallowy in texture.
Reheating – Do not reheat a pavlova that has already been topped with cream and fruit – it will collapse and become mushy!
Pro Tips When Making Pavlova
Use room temperature egg whites – You should always use room temperature egg whites when making a pavlova (or meringue) because they whip up faster and create a greater volume compared to cold egg whites, which are harder to whip up and don’t achieve the same level of fluffiness. Using room temperature egg whites will make the pavlova more staple and airy in texture.
Don’t rush adding sugar – Make sure the egg whites have been whisked to soft peaks before you add in your sugar. If you add in the sugar to soon and quickly, you won’t get an airy foam structure that you need for a thick and stable meringue.
Fully cool the meringue in the oven – Cooling the meringue in the oven after baking helps it to dry out evenly, leading to a crispier outer shell and softer, mashmallowy centre. You need to fully cool down the meringue in the oven to prevent it from cracking and ensure the structure is firm enough to hold the fresh whipped cream topping and medley of fruits.
Assemble just before serving – Assembling a pavlova before serving ensures the meringue remains crisp, the cream doesn’t become soggy, and the fruit is fresh. Moisture from the fresh whipped cream and berries can soften the meringue over time, create a soggy, unpleasant texture.
Separate components – If making ahead, keep the meringue base, whipped cream, and fruit separate until just before serving.
Avoid moisture – Always use dry utensils and containers when handling meringue to preserve it’s crisp texture.
How long do pavlovas last?
Once assembled with fresh whipped cream and fruit, pavlovas can be eaten within 1-2 days. When storing your pavlova, find somewhere that has no moisture and humidity. Do not store in the refrigerator, as this can cause the meringue to absorb moisture and become very soggy!
How do you stop a pavlova from cracking?
To prevent your pavlova from cracking, bake it at a low and consistent temperature, allowing it to cool slowly in the oven. This slow cooling process helps prevent the outer shell from hardening too quickly, which can cause cracks and an unstable structure.
Is pavlova gluten free?
Yes, a pavlova is naturally gluten-free! The core ingredients are egg whites and sugar, which are both gluten-free.
Can you freeze pavlova?
You can freeze the meringue shell of a pavlova by wrapping it tightly in plastic wrap or in an airtight container. This will last for a bout 1 month in the freezer. Although you could also freeze an assembled pavlova (topped with cream and fruits), the filling and decorations will become very soggy in texture and lose it’s delicious appearance.
When defrosting a pavlova, it’s recommended to thaw at room temperature for 5-7 hours, or in the fridge for 11-12 hours. Once defrosted, eat as soon as possible.
Why has my pavlova sunk?
If your pavlova has sunk or become flat, it is possible you have overbeating the egg whites, causing them to no longer hold air and will deflate during baking. Additionally, if your pavlova doesn’t reach 80°C , the marshmallow centre won’t fully be cooked and will collapse. Thirdly, undissolved sugar can attract moisture, making the meringue weep and potential to collapse. To avoid this, make sure the sugar is fully dissolved by rubbing a portion of the meringue mixture between your fingers; if you can feel any sugar granules, continue whisking!
Can you cook pavlova in the air fryer?
Yes, you can make pavlova in an air fryer. The air fryer method can significantly reduce the cooking time.
Heat the air fryer to 120°C. Line the air-fryer basket with baking parchment.
Make your meringue mix, which is made up of egg whites, sugar, cornflour, vinegar and vanilla extract.
Spoon out the meringue mixture onto the parchment and create a mount of meringue with a dip in the centre to hold the filling later.
Bake for 20 minutes. Reduce temperature to around 100°C. Bake for a further 1 hour, 15 minutes until the meringue is crisp on the outside. Turn off the air fryer, leaving the pavlova inside to cool completely.
Carefully lift out the meringue and put on a platter or plate.
Before serving, top with fresh whipped cream and fruit and a pinch of Maldon Sea Salt flakes.
Can you make pavlova without sugar?
Yes, you can make pavlova without sugar by using sugar alternatives such as erythritol or monk fruit.
Erythritol is a type of sugar alcohol, a naturally occurring sweetener found in some fruits and fermented foods. It’s a low-calorie sweetener and sugar substitute, around 70% as sweet as sugar.
Monk Fruit is a naturally occurring sweetener with a more intense sweetness than sugar. It’s often combined with erythritol for better results.
Tried this pavlova recipe? Let us know in the comments below! For more dessert recipes, visit our full collection.
How to Make Air Fryer Fish and Chips
There’s nothing quite like a classic British dinner of fish and chips – especially when it’s made healthier and faster in the air fryer! This easy air fryer recipe transforms flaky cod or hake fillets into irresistibly crispy air fryer fish, coated in panko breadcrumbs for that satisfying crunch. Paired with golden, homemade chips cooked to perfection in the air fryer basket, this is the ultimate quick fish dinner that doesn’t compromise on flavour or texture. Best of all, there’s no messy deep-frying required – just simply, delicious comfort food ready in under an hour!
The secret to elevating fish and chips lies in the seasoning. Each fillet and chip should be seasoned with Maldon Sea Salt flakes right after cooking. The delicate, pyramid-shaped flakes enhance the natural flavours of the fish and potatoes, adding a subtle crunch and clean salinity that ordinary table salt just can’t match. For best result, try arrange everything in a single layer in the air fryer to ensure even crisping. Serve immediately with a side of homemade mushy peas and a generous dollop of tangy tartar sauce for a truly authentic meal.
Prepare and Cook the Chips
Preheat the air fryer to 180C.
Peel the potatoes and cut the potatoes into thin batons. Toss with oil to coat and season with Maldon Sea Salt. Spread out evenly in the air fryer basket, ensuring not to overcrowd. Bake for 25-30 minutes until golden and crisp.
Bread and Air Fryer the Fish
For the fish, pat the fillets dry and season with Maldon Sea Salt. Put the flour in one shallow bowl, the beaten egg in another, and the panko breadcrumbs in another.
Coat the first fillet in flour, tap off any excess, then turn in the egg, let any excess drip off, and finally coat in the breadcrumbs. Use your hands to press the breadcrumbs onto the fillet to ensure even coverage. Repeat with the second fillet.
Drizzle the breaded fillets with a little oil then bake in the air fryer for 15 minutes until crisp on the outside and cooked through.
Make the Mushy Peas
For the mushy peas, briefly cook the peas in salted boiling water until tender. Drain, the return to the pan with the butter. Use a potato masher to crush the peas thoroughly. Season to taste with Maldon Sea Salt.
Prepare the Tartar Sauce
For the tartar sauce, simply mix all the ingredients in a bowl and season with plenty of black pepper.
Serve and Enjoy
As soon as the fish comes out of the air fryer, sprinkle with Maldon Sea Salt.
Serve the fish and chips with the mushy peas and tartar sauce.
What is the best fish for air fryer fish and chips?
Salt-baked Sea BassSalmon
The best fish for air fryer fish and chips is white, flaky, mild-flavoured fish that holds up well during cooking. Cod is the traditional favourite for British-style fish and chips because it’s tender, flaky and mild, which makes it perfect for a crispy coating when air frying! Alternatively, you can use Haddock, Hake or Pollock, which are all soft and have a flaky texture. The worst fish to use when making fish and chips is salmon or mackerel. This is because they have a high fat content which can lead to a greasy, unpleasant texture when fried.
Can you make air fryer fish and chips ahead of time?
You can make air fryer fish and chips ahead of time, but it’s not ideal if you want to preserve that signature crispiness. Crispy air fryer fish and golden chips are best served immediately after cooking, when the coating is at it’s crunchiest and the fish is perfectly flaky and moist inside. If you reheat air fryer fish and chips, the panko coating an soften and you could dry out the flaky cod or hake fillets.
If you want to prep ahead, you can bread the fish and cut the chips in advance, then store them in the fridge separately until ready to cook.
How do you reheat air fryer fish and chips?
To reheat air fryer fish and chips, preheat your air fryer to 160-175°C, place the fish and chips in a single layer in the basket, and cook for around 7-8 minutes, flipping halfway through.
Is air fryer fish and chips healthier than traditional fish and chips?
Traditional battered fish and chips with mushy peas
Yes, air fryer fish and chips are generally ‘healthier’ than traditional deep-fried versions. This is because there is less oil, which means fewer calories. Traditional fish and chips are deep-fried in oil, which significantly increases the fat and calorie content. Air Frying requires little to no oil, reducing overall fat whilst delivering a crispy air fryer fish and golden chips. Air frying is a smarter choice for a quick fish dinner that feels indulgent but fits into a balanced diet.
Can I use frozen fish fillets when making fish and chips?
Yes, you can use frozen fish fillets when making fish and chips in the air fryer. Make sure to thaw the fillets completely before breading. This helps the panko breadcrumbs stick better and ensures the fish cooks evenly. To speed up the process, you could use pre-breaded frozen fish. This can be air-fried straight from frozen – just check that they’re cooked through and finish with a generous pinch of Maldon Sea Salt flakes before serving.
How long to cook baked potatoes in air fryer?
If you’re swapping chips for baked potatoes in your air fryer fish and chips meal, you need to preheat your air fryer to 200°C and cook directly in the air fryer basket for 35-45 minutes, turning once halfway through for even crisping. Make sure you scrub and dry the potatoes before cooking (a Russet or Maris Piper potato would be best), pricking them a few times with a fork. Rub a little oil onto the baked potato and season with Maldon Sea Salt flakes.
Serving Suggestions
Crispy green leaf salad with lemonRadicchio salad with pine nutsCucumber Salad
Here are some delicious and well-balance pairings for air fryer fish and chips that help elevate the dish while keeping it true to it’s classic British dinner roots.
Homemade mushy peas – A must-have for fish and chips! Creamy, lightly seasoned with Maldon Sea Salt flakes and black pepper, and a perfect contrast to the crunch of crispy air fryer fish.
Tangy tartar sauce – The zing from capers, pickles and lemon cuts through the richness of the fish and adds moisture.
Lemon wedges – It may seem simple, but a fresh squeeze of a lemon brings brightness and enhances the flavour of the flaky code or hake fillets.
Pickled onions or gherkins – A sharp, vinegary bite balance the meal nicely. In London and among those in the fish and chips trade, a gherkin is also known as a ‘wally’. This originated in the late 19th century, believed to be a corruption of the word ‘olive’ and then later stuck for pickles and gherkins.
Green salad – Tossed with a light vinaigrette to add freshness and balance the heartiness of the fish and golden chips. Try pairing a radicchio salad with the air fryer fish and chips; the radicchio has a satisfying crunch that pairs beautifully with the soft, flaky fish.
Slaw – A crisp cabbage slaw with a vinegar-based dressing offers texture and tang to the air fryer fish and chips. We added jalapenos to our slaw to give a delicious spicy kick!
These serving suggestions turn a quick fish dinner into a well-rounded meal while letting the panko-breaded, crispy air fryer fish and chips shine.
Storing air fryer fish and chips
Storing and reheating air fryer fish and chips properly can help preserve the crispiness and flavour – though nothing beats enjoying them served immediately.
Storage Tips
Cool completely first – Let the crispy air fryer fish and golden chips cool to room temperature before storing to avoid steam build-up, which causes sogginess!
Store separately – Place the fish and chips in separate airtight containers, preferably lined with a paper towel to absorb moisture.
Refrigerate – Keep in the fridge for up to 2 days. Avoid freezing – especially if the fish was previously frozen before cooking.
Tried this air fryer fish and chips recipe? Let us know in the comments below! For more easy air fryer recipes, visit our full collection.
Welcome the fresh flavours of spring with this vibrant lemon and herb chicken with Maldon Garlic Sea Salt – a dish that sings with brightness and depth. Tender, juicy chicken thighs are infused with lemon juice, olive oil, thyme, parsley, pepper and a generous pinch of garlic sea salt to create a beautifully aromatic base. Paired with baby potatoes, crisp asparagus, and the rich umami of sundried tomatoes.
What sets this dish apart is the balance of flavours – zesty blood oranges add a touch of sweetness, while briny green olives provide a subtle contrast to the rich, golden-browned chicken. Maldon Garlic Sea Salt enhances every bite, bringing out the natural succulence of the ingredients. Roasting everything together allows the juices to mingle, creating a light yet flavourful sauce that perfectly coats the vegetables. It’s a simple, elegant meal that embodies the essence of springtime dining.
Here is how to make lemon and herb chicken
In a large bowl, mix the lemon juice, zest, olive oil, thyme, parsley, black pepper, and 1½ tsp of Maldon Garlic Salt.
Add the chicken thighs, turning to coat them fully in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
Preheat the oven to 200°C (180°C fan). Place the marinated chicken thighs and baby potatoes on a baking tray. Drizzle with a little extra olive oil and sprinkle with ½ tsp Maldon Garlic Salt.
Roast for 35–40 minutes, basting the chicken with its juices halfway through, until the skin is golden and crisp, and the potatoes are tender.
While the chicken roasts, heat a skillet over medium heat. Melt the butter, add the asparagus, and sauté for 3–4 minutes until tender but still bright green. Season lightly with Maldon Garlic Salt to taste.
Remove the chicken and potatoes from the oven, giving them a final sprinkle of Maldon Garlic Salt and some fresh blood orange segments, sundried tomatoes and olives for added flavour and texture.
Serve hot with the sautéed asparagus, and if you’re feeling fancy, mix together a squeeze of blood orange juice with some olive oil, garlic salt and pepper, for a lovely zingy drizzle to spoon over the chicken.
There are few things as deeply comforting as a well-made doughnut. Golden, light, and just the right side of sweet, they carry with them the scent of warm kitchens and childhood indulgences. These doughnuts, a true homage to Essex and its finest ingredients, bring together two of the county’s most beloved names: Maldon Salt and Tiptree Jam.
The jam-filled variety—Tiptree Raspberry Seedless Conserve, of course—is a nod to those glossy, sugar-dusted bakery counter treats. The ‘holeless’ doughnut, drenched in a rich Maldon Smoked Salt caramel, takes things to a new level—sweet, buttery, with just enough savoury edge to make you go back for another bite.
These are doughnuts that demand to be eaten with fingers, warm from the fryer, still soft at their core.
How to make homemade smoked salt caramel
Heat sugar and water in a pan over medium heat until dissolved. Stop stirring and let it bubble until deep amber.
Remove from heat, stir in butter, then slowly add cream.
Stir in Maldon Smoked Sea Salt flakes
Cool slightly, then jar. Store in the fridge.
Warm the milk gently until just warm to the touch. Stir in the yeast and let it sit for a few minutes.
How to make homemade doughnuts
In a large mixing bowl, combine the flour, sugar, salt, nutmeg, and mace. Rub in the butter and vegetable shortening until the mixture resembles fine crumbs.
Make a well in the centre and pour in the eggs, vanilla, and yeast-milk mixture. Stir to bring it together into a soft, slightly sticky dough.
Knead on a lightly floured surface for about 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover, and leave to rise in a warm place until doubled in size (about 1–1.5 hours).
Knock back the dough and roll out to about 2cm thick. Cut into rounds for filled doughnuts or rings if preferred. Place on a lined tray and let rise again for 30–40 minutes.
Heat oil in a deep pan to 170°C. Fry the doughnuts in batches, turning until golden brown on both sides. Drain on kitchen paper and coat in sugar while still warm.
How to fill doughnuts
For the jam-filled doughnuts, use a piping bag to fill with Tiptree seedless raspberry jam.
For the caramel doughnuts, drizzle with Maldon Smoked Salt caramel just before serving.
Eat while still warm, preferably with fingers sticky from caramel or jam, the way all good doughnuts should be.
There’s something about slow-cooked pork…its deep, smoky sweetness, the way it falls apart under the lightest touch. This one, kissed by Essex oak and cider, is worth the wait.
Annie-Mae Herring’s smoked Essex pork shoulder with a cider BBQ sauce is a true homage to Essex, celebrating it’s rich flavours and local ingredients. Seasoned with Maldon Chilli Sea Salt for a touch of heat and slow-smoked to perfection, this tender pork is finished with a tangy, cider-infused BBQ sauce made from the finest Essex cider. Perfect for gatherings, it’s best piled into soft buns for the ultimate BBQ feast!
Here is how to make smoked Essex pork shoulder
Photography by https://www.instagram.com/theculinarybee/
Rub the pork—massage in the Maldon Chilli Sea Salt, sugar, spices, a splash of oil. Let it sit while the barbecue comes to life.
Set for indirect cooking, low and slow, around 120°C. A tray of water beneath keeps things gentle.
Smoke for 6–8 hours, topping up the wood as needed. Mop with a little cider now and then.
Make the sauce—simmer everything until rich and glossy. Taste. Adjust.
When the pork pulls apart with ease, rest, shred, mix with sauce. Pile into buns, let it drip onto fingers, eat outside with the smell of wood smoke still clinging to your clothes. Essex on a plate.
Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon, made from scratch. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion. Whether you’re treating yourself to a leisurely weekend meal or impressing guests, this easy-to-make from-scratch pancake recipe delivers a satisfying balance of savoury, creamy, and crispy textures in every bite.
Here’s how to make the savoury eggs benedict pancakes with crispy bacon
Step 1
Start by making the pancake batter. In a large bowl, mix together the self-raising flour and Maldon Sea Salt. In a small jug, combine the milk and beaten egg. Create a well in the centre of the flour, then gradually add the milk mixture, whisking thoroughly after each addition to prevent lumps.
Step 2
Once all the milk and egg have been incorporated and you have a smooth batter, add the grated parmesan and finely chopped chives. Whisk again, then set aside.
Step 3
Preheat the oven to 180°C.
Step 4
Next, prepare the hollandaise sauce. Choose a small glass bowl that fits comfortably over a saucepan without touching the water. Fill the pan with approximately 1 inch of water and bring it to a gentle simmer. In the glass bowl, combine the egg yolks, vinegar, and one cube of butter. Place the bowl over the pan and whisk continuously until the egg yolks thicken slightly.
Step 5
Add the remaining butter, one cube at a time, whisking constantly to ensure each piece is fully incorporated before adding the next. Once all the butter has been added, the sauce should be thick and creamy. Squeeze in the lemon juice, season with Maldon Sea Salt and cracked black pepper, then taste and adjust as needed. Turn off the heat, but leave the bowl over the pan to keep the sauce warm. Whisk occasionally to prevent splitting while you prepare the rest of the dish.
Step 6
Place the streaky bacon on a tray and cook in the preheated oven for roughly 15 minutes, or until it reaches your desired level of crispiness.
Step 7
While the bacon is cooking, heat a medium non-stick frying pan over a medium-low heat. Melt a little butter in the pan, then spoon in some batter to form pancakes approximately 12cm in diameter. Cook for 2 minutes on one side, then flip and cook for another 2 minutes until golden and fluffy. Transfer the pancakes to a plate and repeat with the remaining batter.
Step 8
As you cook the pancakes, bring a pan of water to the boil. Reduce the heat to a gentle simmer, then poach two eggs. Adding a splash of white wine vinegar and swirling the water before dropping in the eggs helps create a neater shape.
Step 9
To serve, stack 3 or 4 pancakes on each plate, then top with crispy streaky bacon and a perfectly poached egg. Finish with a generous spoonful of hollandaise sauce, a pinch of cayenne pepper, and some finely chopped chives. Serve immediately.
How to perfectly poach eggs
Poaching the perfect egg with Maldon Sea Salt is all about precision and technique. Here’s how to achieve it:
Fill saucepan with 2-3 cups of water. Bring to a gentle simmer (not a rolling boil). Small bubbles should rise, but not break aggressively.
Crack each egg into a small bowl first. This prevents shell pieces and makes for an easier transfer.
Stir the water with a spoon to create a vortex/swirling of water. This helps wrap the egg whites around the yolk for a neater shape.
Gently slide the egg into the water. Let it cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer one.
Use a slotted spoon to lift the egg out. Place it on a paper towel to absorb excess water.
Sprinkle Maldon Sea Salt flakes generously over the egg. The delicate crunch and clean taste will elevate the dish. You can also add cracked black pepper and a drizzle of olive oil.
You can try adding your perfectly poached eggs on avocado toast, a salad, or paired with dishes like smoked haddock, sea bass or kedgeree.
Serving suggestions and variations for Eggs Benedict Pancakes with Crispy Bacon
Homemade ‘chunky’ chipsRadicchio salad with pine nuts
Eggs Benedict Pancakes with Crispy Bacon is already an indulgent and delicious dish, buy you can take it to the next level with these following serving suggestions and variations:
Serving suggestions:
Garnishes – Add a touch of freshly cracked black pepper or Maldon Chilli Sea Salt flakes for heat. You can also add chopped chives, parsley or microgreens for freshness.
Drizzles & Sauces – Swap up the classic Hollandaise sauce with a drizzle of maple syrup for that sweet-savoury contrast with the crispy bacon. Additionally, a spoonsful of truffle-infused hollandaise adds a gourmet touch to the dish.
Sides Dishes – Add a few has browns or homemade chips for extra crunch. If you’re wanting to balance the richness, pair the dish with a fresh salad with a lemon vinaigrette. You could also add a handful of grilled asparagus or sautéed spinach for a veggie boost.
Variations:
Smoked Salmon Twist – Swap the bacon for smoked salmon for a more refined, lighter dish. You can also add capers and red onion for extra depth.
Southern-Style Benedict – Use buttermilk pancakes and top with crispy fried chicken instead of bacon. You can drizzle with hot honey for a bold flavour.
Yes, you can make pancakes with plain flour! While many recipes, such as our pancake stack with caramelised apples, requires self-raising flour for fluffier pancakes, plain flour works just as well – you just need to add a raising agent like baking powder to help them rise.
Our iconic blueberry pancakes recipe uses plain flour instead of self-raising flour, and they are delicious!
Method:
In a bowl, whisk together plain flour, baking powder, sugar and salt.
In a separate bowl, whisk the egg, milk and melted butter.
Gradually pour the wet ingredients into the dry, whisking until smooth.
Heat a non-stick pan over medium heat, lightly greased with butter. Pour in small amounts of batter, flip and cook when bubbles form on the surface.
Stack your pancakes with syrup, fresh fruit, or even crispy bacon.
Can you use bread flour for pancakes?
Yes, you can use bread flour for pancakes, but it will change the texture.
What happens when you use bread flour?
Bread flour has a higher protein content (more gluten), which makes pancakes slightly chewier rather than light and fluffy.
If you prefer denser, hearty pancakes, bread flour works well, especially for American-style pancakes.
To keep pancakes soft, you can mix bread flour with plain flour or a bit of corn flour for balance.
How to use bread flour in pancakes
Add a bit more liquid (milk or water) to loosen the batter.
Let the batter rest for 10-15 minutes to relax the gluten, making the pancakes softer.
Use baking powder to help with the fluffiness.
Can you make pancakes without flour?
Believe it or not, you can actually make pancakes without flour! Here are a few flourless pancake options.
Banana Pancakes
1 ripe banana
2 eggs
Optional: cinnamon, vanilla or baking powder for fluffiness
Instructions:
Mash the banana with a fork and mix with the eggs.
Cook on a greased pan over medium heat for about 2 minutes per side.
Oatmeal Pancakes
1 cup of rolled oats, blended into oat flour
1 egg
1/2 cup milk, or nut-milk alternative
1/2 tsp baking powder
1/2 tsp vanilla
Optional: sweetener, cinnamon.
Instructions
Blend oats into flour, then mix with other ingredients.
Cook on a greased pan over medium heat for about 2 minutes per side.
Can you make pancakes without milk?
Yes, you can make pancakes without milk by using water or a milk substitute.
Instead of milk, you can use:
Water – leaves a neutral taste and slightly less rich pancakes.
Almond milk – makes light and slightly nutty pancakes .
Oat milk – makes creamy and slightly sweet pancakes.
Coconut milk – makes rich and flavourful pancakes.
Soy milk – adds protein and richness to your pancakes.
Can you make pancakes with corn flour?
Yes, you can make pancakes with corn flour. They turn out light and slightly sweet. Corn flour pancakes can also gluten free and dairy free.
Ingredients:
1 cup corn flour
1 tsp baking powder
1 tbsp sugar (optional)
1/4 tsp sea salt
1 egg
3/4 cup milk (or water for dairy-free)
1 tbsp melted butter or oil
Instructions:
In a bowl, whisk together all the dry ingredients; corn flour, baking powder, sugar and sea salt.
Stir in the egg, milk, melted butter. Mix until smooth.
Heat a greased pan over medium heat. Pour small amounts of batter.
When bubbles form, gently flip and cook until golden. Make sure to flip carefully, corn flour pancakes can be delicate.
Can you make pancakes with coconut flour?
Yes, you can make pancakes with coconut flour, but since it absorbs a lot of liquid, you’ll need more eggs and moisture than regular flour. Coconut flour pancakes are fluffy, slightly sweet and low in carbs.
Ingredients:
1/4 cup coconut flour
2 eggs
1/4 cup milk
1/2 tsp baking powder
1 tbsp melted butter, or oil
A pinch of sea salt
Instructions:
Mix the dry ingredients into a bowl.
Stir in eggs, milk and melted butter. Let it sit for a minute so that coconut flour absorbs the moisture.
Heat a greased pan over medium-low heat. Pour small amounts of batter in.
Flip carefully once bubbles start to form. Cook until golden brown.
Can you make pancakes with gluten free flour?
Yes, you can make pancakes using gluten free flour. Simply add the total amount of flour called for in the recipe, and use that amount of the gluten free flour instead. We like to use Freee Gluten Free Plain White Flour when making gluten free, American-style pancakes.
How long can you keep pancake batter?
How long you can keep pancake batter depends on the ingredients and storage method.
We do not recommend keeping pancake better stored at room temperature for longer than 1-2 hours after it’s been made. This is because batter contains eggs and dairy, which can grow bacteria and cause illness.
You can store in the refrigerator for up to 2 days in a airtight container. If the batter contains baking soda or baking powder, pancakes may be less fluffy overtime.
Can you freeze pancake batter?
Yes, you can freeze pancake batter for later us. Pour the batter into freezer-safe bags or airtight containers. Store in the freezer for up to 1-2 months, laying the bag flat to save space.
When you want to use the frozen pancake batter, make sure to thaw the mixture overnight in the fridge, or placing the sealed bag/container in warm water for quicker defrosting. Stir before using to re-incorporate any separated ingredients. Cook as usual on a greased pan.
Grease and line 3x 20cm round springform baking tins with baking paper and then set aside. Preheat the oven to 180c.
In the bowl of a stand mixer add the softened butter and caster sugar and then beat together for 5 minutes until soft, pale and fluffy. Then add the eggs, one at a time, beating each one in until all of them have been incorporated. Next add the ground almonds, plain flour, baking powder and spices and mix until incorporated (but ensure not to overmix).
Remove the bowl from the stand mixer and add the grated carrot, parsnip and chopped walnuts. Fold these through the mixture. Then divide the cake batter equally between the 3 lined baking tins and smooth over the top.
Place into the preheated oven and bake for 30 minutes until well risen and golden on top. You can check the cakes are cooked through by inserting a skewer or cocktail stick into the centre and making sure it comes out clean.
Remove the baked cakes from the oven and place onto a wire rack to cool completely.
While the cakes are cooling make the caramel. Place the granulated sugar into a pan and place onto a low heat. Gently melt the sugar, ensuring not to stir it but you can swirl it around the pan to encourage it. You want the sugar granules to melt completely and then turn to a deep golden caramel colour. At this moment, immediately take the pan off the heat and add the butter, stirring it through until it comes together. Then add the double cream and allow this to bubble before stirring through again until you have a smooth caramel. Then add the Maldon Sea Salt before setting aside to allow the caramel to cool, it will thicken as it cools also.
Now make the icing.
Add the softened butter to the bowl of your stand mixer and beat until its very soft and whipped. Then, with the motor running, add the icing sugar bit by bit until it is all incorporated.
Then remove the bowl from the stand mixer and add the cream cheese and vanilla, mix this in gently with a wooden spoon or spatula until just incorporated but make sure not to overmix. Place this into the fridge while you get your cakes ready to ice.
Take each cooled sponge and remove it from its tin. Then use a serrated knife to trim off the tops if they have domed when baking to ensure that each layer is even.
Spread a little icing onto the bottom of your cake plate or stand and then put the first sponge onto this. Spread some more icing on top and then add your second sponge, pressing down lightly. Then repeat with the third. Now ice the top and sides of your cake. It is easiest to do this with a palate knife and then smooth around the edges with a cake scraping tool.
Once you are happy with icing of the cake you can either pop it in the fridge until you are ready to serve or serve right away. To do the salted caramel drips simply add the cooled caramel into a small squeezy bottle and squeeze some drips and differing lengths around the cake – alternatively you can use a teaspoon if you don’t have a squeezy bottle.
Finally garnish the top with some finely chopped walnuts and serve.
