Dietary: Dairy-Free

We are delighted to announce the second recipe to our collaboration with Jesse Jenkins, A.D.I.P, is the delectable bibimbap.

Bibimbap is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It’s one of Jesse’s favourites and a great way to make a meal for one using up the vegetable odds and ends you have to hand.

The simple combination of a pinch of Maldon Salt and sesame oil is delicious…A little Maldon goes a long way – there are 300 pinches in one 250g box!

  1. Thinly slice cucumbers before seasoning with a pinch of Maldon Salt, sugar, and vinegar.
  2. Set aside and drain before serving.
  3. Roughly cut your vegetables into similar sizes before sautéing in a splash of oil on medium heat. Cook until just tender, around 3-5 minutes. Season with a pinch of Maldon Salt and sesame oil. You can sauté all the veggies together but Jesse prefers to keep them separate until serving as mixing them in the bowl before you eat is very enjoyable!
  4. Put the vegetables, quick pickles, fried egg, sesame oil and spicy sauce over your rice and mix.
  5. Serve immediately – delicious!

We’ve teamed up with Honest Toil to create a delicious panzanella salad, made with grilled artichoke, crispy croutons and toasted Marcona almonds to give a hearty bite.

A panzanella is known for being a chopped Tuscan and Umbrian salad, where bread, onions and tomatoes are used as the main components for the dish. However, we add a little bit of ‘Greek’ to the dish with the addition of Honest Toil’s Extra Virgin Olive Oil as the dressing for this recipe.

Honest Toil’s oil is pressed solely from their koroneiki olives, based just south of Kyparissia on the west coast of the Peloponnese, in Greece. It gives a beautiful, fresh flavour from being unblended and properly cold-pressed – causing it to be as pure as it gets!

We incorporate the flavoursome olive oil by not only drizzling it into the salad, but by creating a mouthwateringly good salsa verde! Adding herbs of parsley, basil and mint, we build the dressing with a variety of capers, cornichons and anchovy filet to give a gentle ‘umami’ kick to the dressing.

  1. Start by making the salsa verde. Combine the finely chopped garlic, fresh herbs, capers, anchovy, cornichon, and red chilli. Stir in the Dijon mustard, red wine vinegar and Honest Toil olive oil until you can a nice consistency – you may need to add a little more vinegar or olive oil. Add Maldon Salt and cracked black pepper and then taste and check the seasoning.
  2. Set aside.
  3. Preheat the oven to 180C.
  4. To make the ciabatta croutons, tear the ciabatta bread into bite size pieces. Place onto a baking tray and drizzle with the Honest Toil olive oil. Season with Maldon Salt and some black pepper and then toss well with your hands making sure the bread is evenly coated.
  5. Place into the preheated oven for 8 minutes, checking them halfway through, until they are golden and toasted.
  6. Remove from the oven and set aside.
  7. To assemble the salad, pile the freekeh onto a platter and toss with the chargrilled artichoke pieces. Then scatter over the broad beans and toasted almonds.
  8. Drizzle across the salsa verde and finally finish with the toasted ciabatta croutons and some fresh mint leaves.

We are delighted to announce our collaboration with the very talented Jesse Jenkins. Known to many as A.D.I.P (Another Day in Paradise), Jesse has taken over the London food scene recently with his highly creative, cinematic cooking videos.

Across the months of April and May 2023, we will be making a series of video-style recipes which surround the themes of producing midweek recipes to be enjoyed amongst family and friends. Maldon Salt is used in each and every one of these dishes to elevate even the simplest form of ingredients, where these recipes can be easily recreated in the comfort of your own home.

Starting the series off, we introduce A.D.I.P’ Dinner Party inspired recipe, which is a delicious Roast Chicken and Potatoes.

This recipe is all about seasoning…which is what Maldon certainly knows a thing or two about! You should season the chicken all over, from top to bottom – to even the inside cavity! This is because salt will change the structure of the chicken’s muscle proteins so that the juices are retained. When Maldon is added onto the chicken, juices from the inside of the meat are drawn to the surface, causing the protein to become beautifully succulent once roasted in the oven.

Method

  1. Cover the chicken in olive oil, making sure to get it everywhere. Season with a generous pinch of Maldon Salt – a little salt on the top, bottom and inside the cavity. Leave it to rest in the fridge uncovered for a minimum of two hours. You can leave it overnight.
  2. Slice the potatoes in to 2cm discs and leave to soak in cold water until your chicken is ready to roast.  Rinse and coat with a few tbsp of olive oil, a pinch of Maldon salt, some black pepper, and fresh rosemary. Place them in a sheet tray with the chicken on top / ideally on a wire rack. Add the lemon half and rosemary sprigs to the cavity of the chicken.
  3. Roast at 100c for 1hour. Turn the heat up to 250c for 30 minutes or until the chicken reaches 160c internally and is golden brown all over. Jesse removes the chicken to rest and return the potatoes to the oven for 10 more minutes or until the entire tray has good colour.
  4. For the mayonnaise – whisk the egg yolk and Dijon until combined. Continue whisking and slowly adding oil. When it starts to become thick, add a little lemon and continue adding oil. Then add the vinegar, alternating until you reach your desired consistency. There is almost no end to how much oil you can get in to a mayonnaise if you keep adding, lemon, vinegar, or water – so stop when you like the taste and texture. Add a pinch of Maldon Salt and some grated garlic.
  5. Serve with a simple salad and enjoy.

Did you know acai bowls originated in Brazil, where the classic pureed berry dish became globally loved for it’s refreshing smoothie like texture from the blending of the acai berry, causing it to have it’s classic purple-hued colour.

The bowl is then topped with a heap of sliced fruits, nuts and seeds. You can follow our homemade granola recipe to also add as a topped to your bowl, giving it a delectable, crunchy texture.

  1. Place your bowls in the freezer – this will help keep the puree in form without melting.
  2. Add the acai powder, frozen banana, frozen berries, ice cubes and pinch of Maldon Salt into a high powered blender and blend until smooth.
  3. Pour the smoothie into 2 bowls, then top with any of the following toppings you like: sliced kiwi, diced mango, sliced strawberries, blueberries, coconut flakes, granola, chia seeds.
  4. Serve immediately.

Dukkah, also commonly spelt duqqa, is a Middle Eastern and Egyptian blend of nuts, seeds and warming spices, coarsely grounded to create a savory, sweet and slightly zesty flavour!

Typically used as a dip for breads or vegetables, we serve ours on a softly roasted sweet potato to really infuse the flavours and aromas of the blend. We use a pinch of Maldon Salt to heighten the earthy notes of pistachios, almonds and cumin within this dish.

  1. Start by toasting the nuts. Heat the oven to 180C and place the nuts on to a baking tray and place in the oven for 5 minutes – keep an eye on them so they don’t burn but are nicely golden.
  2. Remove from the oven and then when slightly cooled, chop or bash in a pestle and mortar. Then tip into a large bowl.
  3. In a large frying pan start by toasting the sesame seeds, then add these to the nuts.
  4. Next toast the fennel seeds, coriander seeds and cumin seeds until they are golden and smelling fragrant. Add these to the pestle and mortar and crush before adding to the bowl with the nuts. Add the smoked paprika, Maldon Salt and black sesame seeds and mix well.
  5. You can now use this dukkah on several dishes – salads, on feta or burrata, meat and fish, roasted vegetables and hummus. We served ours on a soft roasted sweet potato.

Bao (bow) Buns, also known as steamed buns, are thought to be derived within the Chinese culture as a filled version of ‘Mantou’, which is a steamed dumpling resembling a soft-like textured bread. However, a dumpling is commonly boiled or pan-fried, whereas bao bun’s are to be steamed in either a steamer or a slow cooker.

These buns are utterly delicious, being warm and fluffy in the inside from the sweet, white dough. You can learn how to make the dough from our Sticky Miso Roasted Aubergine Bao Buns recipe, primarily consisting of flour, Maldon Salt, sugar, yeast, milk and a dash of oil.

In this recipe, we fill our bao buns with the succulent protein of pulled pork (boneless pork shoulder), coated in soy sauce, Siracha and honey to add a touch of sweetness. We also combine layers of finely sliced carrot, radish and cucumber to add a layer of crunch for texture.

  1. Start with the pulled pork. In a small bowl, mix the soy sauce, siracha, garlic, ginger, sesame oil, Maldon Salt, and runny honey.
  2. Add the pork to a slow cooker and the pour over the sauce, mixing it well into the pork so it is fully coated. Place the lid on and cook on high for 4 -5 hours.
  3. After this time the pork should be completely tender, and you can shred it with two forks. Toss in the remaining juices and set aside.
  4. Make the pickled vegetables. In a large bowl mix the rice wine vinegar and caster sugar, whisking until the sugar dissolves. Peel the carrot and cucumber into long ribbons, and finely slice the radish, then place them into the vinegar bowl and toss well. Set aside to lightly pickle.
  5. To serve, steam the bao buns until fluffy and soft. Then fill with the pulled pork and some hoisin sauce. Then sprinkle with sesame seeds and some finely sliced spring onions.
  6. Serve alongside the pickled vegetables and some coriander for some extra crunch.

Store-bought granola’s can be quite expensive these days – Why don’t you save your pennies and make your own!

This recipe is packed full of nutrients from the blends of toasted nuts and seeds. Swap your honey with agave syrup for this recipe to be completely vegan-friendly as well.

  1. Preheat the oven to 180C.
  2. Line a large baking tray with baking paper.
  3. In a large bowl mix together the oats, nuts and seeds with the cinnamon and Maldon Salt. In a small pan melt together the coconut oil and agave syrup gently. Then pour this over the oats and mix well, making sure everything is evenly coated.
  4. Spread it across the baking tray and place into the oven. Bake for 10 – 15 minutes until lightly toasted and golden brown.
  5. Remove from the oven and allow to cool slightly before stirring through the coconut flakes.
  6. Add on top of your breakfast porridge, yogurt or even on a salad to add a new level of texture with the delicious crunch of the nuts and seeds!

We’ve teamed up with our good friend’s Bold Bean & Co in creating a perfectly spiced bean dish, accompanied with sweet, slow roasted carrots and crispy kale to add texture.

Bold Bean & Co’s Organic White Beans (haricot beans) are perfect to use for this dish as their bean’s are slow-cooked which allows them to hold their shape, creating the perfect, buttery and smooth flavour.

Amongst a bundle of spices such as chilli, cumin and garam masala, we add carrots to bring a gentle sweetness to the dish, with also a generous pinch of Maldon Salt to enhance the sweet notes and counteract the bitterness.

  1. Preheat the oven to 180C.
  2. Start by roasting the carrots. Peel the carrots and cut them into 2-inch pieces, then toss in some olive oil and 1 tsp of cumin seeds. Season with Maldon Salt and pepper and place in the oven to roast for 15 minutes.
  3. While the carrots are cooking, start the spiced beans.
  4. Melt the coconut oil in a large sauté pan. Add the diced onion and cook gently until softened. Then add the garlic, chilli, and ginger and cook for another minute. Then add the cumin seeds, turmeric, black mustard seeds, garam masala and ground coriander and cook for another minute. Follow this with the chopped tomatoes. Cook these down gently until they collapse and soften.
  5. Once the tomatoes are soft, add the Bold Beans & Co White Beans – including their juices – and the coconut milk to the pan, and mix. Then gently simmer this for 10 minutes until lovely and thickened. Season well with Maldon Salt and cracked black pepper.
  6. Once the carrots are cooked remove from the oven and tip out of the baking tray. In the same baking tray then add the kale leaves.
  7. Drizzle in olive oil and a good pinch of Maldon Salt and scrunch together with your hands so they are well coated. Place this back in the oven for 5 – 10 minutes until crispy but still green.
  8. Remove from the oven.
  9. To serve, spoon the beans into bowls and top with the cumin roasted carrots, crispy kale, and some coriander. Serve alongside some natural yoghurt and mango chutney.

For this Shakshuka dish, I’m using eggs from my hens, and cooking it over live fire, but this can just as easily be made on the hob at home.

  1. Finely slice a white onion, add a pinch of Maldon Salt and cook until softened.
  2. Add chopped garlic, cloves, smoked paprika, tinned tomatoes, sherry vinegar, pepper and another sprinkle of Maldon Salt.
  3. Reduce the tomatoes slightly. At this point you could also add other veg like chestnut mushrooms or finely chopped courgettes but on this occasion, I’m keeping it simple.
  4. Using the back of a spoon, make small divots in the tomato sauce for the eggs, cover, and leave to cook on the coals or place into the oven until the eggs are cooked.

This sweet and sour chutney is made with a variety of home-grown tomatoes – I’m using un-ripened tomatoes, which are left behind at the end of the harvest but are delicious when fried or used in chutneys.  

  1. Start by slicing the onions and dicing your tomatoes. Put both in a pan on a low heat along with cloves, star anise, sugar, wine, pepper and a good sprinkle of Maldon Salt.
  2. Slowly cook the ingredients on a medium heat, stirring regularly.
  3. The chutney is ready when it has reduced by about 3 quarters and the texture has turned jammy.
  4. Serve on fresh toast with a poached egg, add pepper, a final pinch of Maldon Salt and enjoy!