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How to create:

  1. Preheat the oven to 270 fan assisted and line a baking tray with some oven/baking paper. Once the oven reaches temperature, lay the bacon onto the tray and cook for 7 minutes until nice and crisp. Remove from oven, dab the excess fat off using a little kitchen paper and set aside.
  2. Pop your sourdough bread into the toaster and meanwhile in a small bowl combine the ricotta with oregano, black pepper and a generously seasoning of Maldon sea salt and mix well.
  3. Remove the bread from the toaster and spread the ricotta evenly onto the surface. Then top with the figs, sandwich the bacon slices in between the figs, sprinkle over with nigella seeds, chilli and some black pepper. Drizzle generously with clear honey and finish with a generous sprinkling of Maldon sea salt crystals and enjoy!

Vorgehensweise:

  1. Alle Zutaten in dieser Reihenfolge verrühren und servieren!
  1. Stechen Sie die Chilischoten mit einem kleinen Messer rundherum ein, damit sie die flüssige Marinade aufsaugen können.
  2. Anschließend die Chilis in ein 1-Liter-Einmachglas geben und leicht andrücken.
  3. Die restlichen Zutaten in einem Einmachglas verrühren, dann die Flüssigkeit über die Chilis gießen.
  4. Das Glas verschließen und an einem dunklen Ort bis zu einem Monat aufbewahren. Bis dahin sind die Chilis weich geworden und haben ein säuerliches Aroma bekommen!

Vorgehensweise:

  1. Alle Zutaten in das Glas geben, gut umrühren, Eis dazugeben, mit einer Selleriestange, einer Kirschtomate und einer Zitronenspalte garnieren und mit schwarzem Pfeffer bestreuen und genießen!

Vorgehensweise:

  1. Alle Zutaten zusammen über Eis im Shaker schütteln.
  2. 2 Gläser mit Salz bestreuen.
  3. Mit einer Limettenspalte servieren.
  1. For the sea bass, preheat the oven to 200C/400F/Gas 6.
  2. Stuff the thyme into the cavity of the sea bass.
  3. Whisk the egg whites in a bowl until soft peaks form, then fold in the salt. Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered. Bake the sea bass in the oven for 30-35 minutes, or until crisp. Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.

Vorgehensweise:

  1. Den Rosmarin in eine Schüssel geben und mit 6 EL des Olivenöls bestreichen.
  2. Mehl, Schnellhefe, Maldon-Salz und restliches Olivenöl in eine Schüssel geben, 175 ml Wasser hinzufügen und zu einem klebrigen Teig verkneten.
  3. Den klebrigen Teig auf einer leicht geölten Fläche ca. 10 Minuten kneten, bis er geschmeidig wird.
  4. Decken Sie ihn ab und lassen Sie ihn eine Stunde lang ruhen, bis er auf die doppelte Größe aufgegangen ist.
  5. Ein Backblech mit Pergamentpapier vorbereiten, den Teig in eine beliebige Form kneten und weitere 30 Minuten gehen lassen.
  6. Den Ofen auf 200 Grad vorheizen, mit dem Finger Löcher eindrücken und die Rosmarin-Olivenöl-Mischung darauf verteilen.
  7. Eine zusätzliche Prise Maldon-Salz hinzufügen und 20 Minuten lang backen.

How to create:

  1. Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 11⁄4-11⁄2hr, until tender. Set aside to cool.
  2. Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
  3. In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
  4. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out 1⁄3 of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (1⁄2in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle.
  5. Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
  6. Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.

Here’s our top tips to create the ultimate Christmas cheese board!

  1. Leave softer cheeses such as brie or blue cheeses whole, slice the harder cheeses such as red Leicester and cheddar.
  2. Leave gaps between your cheeses and fill with chutneys, grapes and nuts.
  3. Add variations of crackers and biscuits.
  4. For a final touch add fresh figs and apple slices!

How to create:

  1. Preheat the oven to 200 c/ 400 f/ gas 6.
  2. Peel the potatoes and cut them into 3 or 4 pieces, then rinse them.
  3. Place the potatoes in a large pan, cover with water and add 1 teaspoon of Maldon Salt.
    Bring to the boil and simmer for 10 minutes or until the potatoes are almost cooked.
  4. Drain the potatoes in a colander, and leave them in it; give them a good shake. The potatoes need to be shaken up to give them a rough exterior without breaking them up, as this will give them a crispy outside when cooked.
  5. Melt the goosefat in a pan. Place the potatoes in a heavy roasting pan and cover them with the fat. Add the sprigs of herbs and garlic and roast for 40 minutes or until golden brown.