Dietary: Dairy-Free

Simply delicious!

Let’s make a fresh batch of momos filled with juicy minced chicken that are served with a zingy tomato and chilli chutney sauce. We prepare the momos by using our NEW Himalayan Pink Salt, selected by Maldon.

Chicken momos are a very popular North Eastern dish, particularly in Tibet. Being a tasty treat for many within the region, the word ‘momo’ actually means ‘steamed bread’ in Chinese, where people can see the resemblance to a dumpling due to it’s doughy outer and succulent, juicy centre.

Here is how to make our Chicken Momos with Tomato Chilli Chutney…

  1. Start by making the dough for the momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well.
  2. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside.
  3. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed.
  4. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later.
  5. Now you can shape your momos. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can.
  6. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag.
  7. Continue with the rest of the balls and using the filling until you have all your shaped momos.
  8. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water.
  9. Steam the momos on the layers for approximately 10 minutes.
  10. Serve the momos warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping.

This refreshing cocktail is perfect for the warm summer months! We combine pink grapefruit and rosemary together as both compliment each other’s flavour profile perfectly.

Make sure to add a pinch of Maldon Salt your cocktail to enhance the sweetness and counteract the bitterness from the grapefruit. Salt also enhances the citrus in sours and adds both depth and texture when the soda water is incorporated into the drink.

You can serve this cocktail with many ‘picky’ bit dishes, including our delectable arancini balls filled with creamy mozzarella and parmesan. Additionally, we recommend pairing this cocktail with a bright, summery salad such as our classic Caprese salad made up with slices of fresh cheese, tomatoes and basil.

Here is how to make our Pink Grapefruit and Rosemary Spritz…

  1. Fill a large spritz glass with ice.
  2. Pour over the grapefruit juice, followed by the Aperol.
  3. Next pour over the prosecco and then a final splash of soda water to top up the glass.
  4. Add a pinch of Maldon Salt and give the whole glass a stir to combine.
  5. Garnish with a slice of grapefruit and a sprig of rosemary.
  6. Serve immediately and enjoy!

Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.

Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.

You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.

Here is how to make our Chicken Noodle Soup…

  1. Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).
  2. Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.
  3. Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.
  4. After an hour or two you should be left with a wonderfully flavoursome broth or stock.
  5. Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.
  6. To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.
  7. Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.
  8. Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.
  9. To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.
  10. Finally drizzle with some EVOO and serve.

To start off our series in using a chicken in three ways, we first cook a large chicken to make a delicious spatchcock BBQ chicken, a family favourite that is requested at most dinners during the summer.

With a cooking time of roughly 40 minutes on the outdoor grill, it’s a very easy, fuss-free recipe to follow that will certainly deliver in flavour. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.

Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!

Here is how to make our Spatchcock BBQ Chicken…

  1. Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
  2. Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
  3. Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
  4. Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
  5. Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
  6. When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
  7. If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
  8. Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
  9. Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.

You only need a handful of ingredients to make our beautifully soft and creamy potato salad, the perfect side dish for your summer BBQ’s this year!

It’s fair to say, a good potato salad always starts with using the right variety of potatoes. The best potato to use for your salads are named ‘waxy potatoes’. These are low in starch yet hold a high sugar and water content. As a result, they tend to hold their shape more when they are cooking, and are notable less grainy than more starchier potatoes, like russets or Idaho’s. Therefore, we opt in using red potatoes for our salad, as they are best for boiling and maintain their soft, fluffy centre which is ideal for making a creamy potato salad.

When boiling your potatoes, make sure to add a pinch of Maldon Salt to the water. This is vital for a well-seasoned potato salad because when the starch in the potatoes begins to warm up from boiling, they will begin to open and absorb water, causing them to loose shape. Salting the water will allow the starch cells to close off, preventing the potatoes from becoming too soft and allowing them to maintain shape with a fluffy centre.

We recommend serving your potato salad with BBQ classics, including juicy burgers, delicious smoky chicken or perhaps as a topper to ‘bulk’ up a beautiful British Salad.

Here’s how to make our creamy potato salad…

  1. Start by placing the red skinned potatoes in a large pan and filling it with water, lightly salt it and place it on the hob.
  2. Bring to the boil and allow the potatoes to simmer for around 5 minutes until just tender but still holding their shape.
  3. Drain the potatoes and allow to cool.
  4. Once the potatoes are cool, cut them into quarters or halves depending on size. Place into a large bowl and mix together with the mayonnaise, capers, chives, dill, Maldon Salt and black pepper and lemon zest. Make sure everything is well coated but try not to break up the potatoes.
  5. Transfer the potato salad onto a serving platter and garnish with some final sprinkling of herbs and a pinch of Maldon Salt.
  6. This can be served straight away or kept in the fridge until serving. It can stay in the fridge for up to 5-days, if stored properly and securely.

Simple yet refreshing. Our cucumber salad recipe is quick and easy to make within a matter of minutes…perfect for the summer!

When choosing your cucumber, we recommend using a seedless variety. English cucumbers are great for this as they are long, slim and hardly have any seeds. You can also opt for Persian cucumbers, however they are notably shorter in comparison to English cucumbers.

Pair this salad with summertime classics, including juicy burgers and chargrilled chicken on the BBQ for that perfect cool contrast from the warm meats.

  1. Finely slice the cucumber. In a bowl, toss the cucumber slices with Maldon Salt and a small pinch of sugar. Let this stand for roughly 5 minutes.
  2. Add the cucumber to a large bowl with the red onion, white wine vinegar, Maldon Salt and cracked black pepper.
  3. Transfer onto a serving plate and garnish with dill sprigs and Maldon Salt before serving.

This quick and easy edamame recipe is perfect as an appetizer for your dinner party. Seasoned generously with Maldon Salt, these beans are crunchy and seriously addicting to eat, especially if you have a side of soy sauce and lemon wedges to add a hit of citrus to the dish.

You can serve edamame beans with many other dishes, including a delicious prawn pad thai. The edamame bean has a faint pea almost buttery taste with a hint of sweet nuttiness to it, which compliments the sweet-savour fusion of the pad thai.

Here is how to make our salted edamame beans…

  1. Place a large pan of water on to boil.
  2. When simmering, add the frozen edamame beans and blanch for 5 minutes until bright green and cooked through.
  3. Drain the beans from the water and place in a large serving bowl, sprinkle generously with Maldon Salt.
  4. Serve immediately with soy sauce for dipping and lemon wedges.

Embrace the joy of home cooking with our delicious classic chip recipe. There is something special in making chips from scratch, from the glorious aroma to the satisfying crunch!

We season our homemade chips with a generous pinch of Maldon Salt, garlic and a few sprigs of rosemary to elevate the flavour to new heights. Whether you are a seasoned pro or a novice in the kitchen, this easy-to-follow recipe will allow you to dish up golden, crispy chips…the perfect alternative to any store-bought counterpart.

We recommend baking these chips with a juicy burger, ideal for the warm, summer evenings. Additionally, you can also have a go in making chips from another vegetable, perhaps our delicious baked turnip chips, which can be enjoyed on their own with a dipping sauce or paired with a succulent lamb shoulder.

  1. Preheat the oven to 180C.
  2. Start by cutting the potatoes into chips, keeping the skin on (you can make these as thin or chunky as you like).
  3. Place a large pan of lightly salted water on the hob and add the chips. Bring the water to the boil and let them simmer for 3 – 5 minutes until they are still holding their shape, but a sharp knife can be inserted.
  4. Drain the chips and allow them to steam for a few minutes in the colander – give the colander a little shake to gently rough up the edges too.
  5. While the chips are steaming, pour the vegetable oil into a large baking tray and place into the preheated oven to heat up the oil.
  6. After 5 mins, remove the tray from the oven and tip the chips into the hot oil – be very careful as the hot oil will spit. Flip and coat the chips in the oil. Add the bashed garlic cloves and a few sprigs of the rosemary. Season well with Maldon Salt and cracked black pepper and place the chips back in the oven.
  7. Roast the chips for 15 minutes, then take them out and flip and rotate the chips using a spatula. Place them back in the oven for another 15 – 20 mins depending on the size of your chips. You want them golden brown and crispy all over.
  8. Remove from the oven and sprinkle with a final pinch of Maldon Salt.

It’s World Cocktail Day on the 13th May, 2023! We’re celebrating by teaming up with our good friends at Feragaia in creating a delicious Blackcurrant Lemon Sour.

Did you know that the Pantone colour of the year is #vivamagenta? We wanted to replicate this colour within our cocktail to promote empowerment and strength.

  1. Mix everything in a shaker without ice and shake well.
  2. Then add ice and shake again, for 30 seconds until it is nicely cold on the outside.
  3. Strain into a coupe glass and garnish with a lemon twist.
  4. Serve immediately and enjoy!

Pad Thai originated from Thailand in the mid 1930s, with the dish known to be created from Thailand’s focus on nation-building. It is for that reason why there are Chinese noodles within the dish and being named ‘pad thai’ (thai stir fry) to embrace nationalism between the two counties.

We use juicy, king prawns sprinkled with roasted peanuts and beansprouts to give a crunchy-like texture to the dish. With powerful flavours of tamarind paste, chili flakes and fish sauce, this recipe is lip-smackingly tasty and you’ll be begging for second helpings!

  1. Start by cooking the rice noodles according to the packet, drain and set aside tossing in a little oil to stop them sticking together.
  2. Heat 1 tbsp of the oil in a large wok. Cook the king prawns until pink and just cooked, remove from the pan, and set aside. In the same pan add the second tbsp of oil and then the sliced shallot and fry until softened. Next add the fish sauce, sugar, tamarind paste, Maldon Salt and cook until the sugar has dissolved.
  3. Next add the cooked noodles, rice wine vinegar and chilli flakes and cook for a minute.
  4. Then push the noodles to one side and add the beaten egg. Cook and scramble the egg on the bottom of the pan and then once cooked, stir back through the noodles.
  5. Remove from the heat and add the beansprouts, prawns, and chives.
  6. Serve topped with the chopped, roasted peanuts, some extra sliced chilli and lime wedges.