Dietary: Dairy-Free

Taste the summer from the grilling squid on the barbecue, elevated in flavour through the seasonings of Maldon Salt, black pepper and the juices of fresh lemon…delightful!

  1. Defrost the squid in the fridge overnight. Once they have fully defrosted, wash and then dry on kitchen roll. Cover on all sides with 1 tbsp of olive oil, place them on a tray and leave them to rest at room temperature.
  2. Wash and dry the lemons, then slice them into quarters or eighths. Heat the grill to 240º C. Close the lid and wait 10 minutes before opening. Distribute the squid over the grill and cook on full heat for 4 minutes on each side.
  3. Arrange the squid on a serving dish, drizzle on the rest of the olive oil, season with Maldon Salt and pepper, and serve with the lemons.

Tip:

You can use fresh squid for the recipe, but we recommend frozen squid for the most tender result.

‘This flavoursome showstopper is made for sharing, best placed in the middle of your table and enjoyed with friends and family. I’m going to be using the Weber crafted Sear Grate on the Genesis barbecue for this one – perfect for larger cuts, evenly conducting heat, while sealing in moisture. Adding Maldon Salt to the meat draws out its natural flavours and helps form a delicious crust’.

  1. Season and cook the rump steak on the barbecue. (I’m doing mine medium).
  2. While the steak is cooking, place the onions face down on the barbecue until dark and charred.
  3. Boil the sugar and vinegar.
  4. Mix coriander, parsley, shallots, and chili, add olive oil and Maldon Salt, set aside.
  5. Check the steak with the Weber Connect probe and remove when its at your desired temperature, I’m going for 50 degrees.
  6. Place the onions into the sugar and vinegar and simmer for 5 minutes on the barbecue.
  7. Coat on both sides with the chimichurri sauce and rest for 10 minutes.
  8. Carve the steak and season well.
  9. Place the caramelised onions around and serve

  1. Preheat your oven to 200°C.
  2. Pour the oil into a baking dish and pop it in the oven.
  3. On a high heat add water to a pot, bring to a boil and season with Maldon Sea Salt. Once boiled, add your washed potatoes and let it simmer until tender.
  4. Individually press down your potatoes gently, (we used a little ceramic dish), then get your baking dish of oil out of the oven and add the potatoes immediately. Season evenly with 5 spice powder, Maldon Sea Salt and pop them back into the oven. Roast them for 40 minutes. Half way through, flip them over.
  5. Meanwhile, slice your spring onion and red chilli.
  6. To make your sambal mayonnaise, mix one tablespoon of sambal with two tablespoons of mayonnaise.
  7. Once your potatoes are golden and crispy, garnish with spring onions and red chilli. Pour over the remaining sambal, finish with Maldon Sea Salt and service with your sambal mayonnaise.
  1. Shred your red cabbage, carrots and oyster mushrooms.
  2. Mince your garlic with a sprinkle of Maldon Sea Salt.
  3. Slice your spring onions and chilli, set aside for later.
  4. Wash your beansprouts.
  5. Add a good glug of vegetable oil to your pan, add your garlic alongside your shredded vegetables and beansprouts.
  6. Add all your seasonings, sauces and a sprinkle of Maldon Sea Salt. Give it a good mix.
  7. Whisk the egg.
  8. Place a teaspoon of the filling onto the non-floury side of the pastry sheet. Fold over the opposite corner and seal tightly making sure the filling stays in the middle. Fold over the left and right sides, wipe with egg wash then roll away.
  9. Add the oil to a wok and heat until the temperature reaches 180c. Fry the spring rolls in batches until they turn golden. Remove with a slotted spoon and place them on a paper lined plate.
  10. Finish with a sprinkle of Maldon Sea Salt and serve with sweet chilli sauce.
  1. Finely slice your garlic.
  2. Heat a large casserole dish over a medium heat. Add a glug of olive oil, then tip in your garlic and tomato puree, and cook gently for 2 minutes.
  3. Add your ‘Ndjua, and cook for 2 minutes, before deglazing your pan with white wine. Let it reduce and simmer for a few minutes.
  4. Pour in your fish stock and a generous pinch of Maldon Sea Salt flakes, before tipping in your fregola. Simmer the mixture for 15 minutes.
  5. Add your prawns to the pan, pop a lid on and simmer for another 5 minutes. They should be completely pink and curled up after this time.
  6. Meanwhile, make your gremolata. Peel your lemon skin and finely chop it. Finely chop your garlic, adding a pinch of Maldon Sea Salt flakes to help it break down into a paste. Finely chop your parsley.
  7. Mix all these together in a bowl with a pinch of Maldon Sea Salt to make a fragrant garnish. Finish your prawn dish with the juice of your lemon, then season to taste with Maldon Sea Salt Flakes.
  8. Spoon into bowls, then top with your gremolata. Dig in!
  1. Preheat the oven to 230c fan. Add the aubergines to a large bowl with the oil, achiote,
    maple, chilli paste and Maldon Salt and mix well. Spread out on a large, flat, parchment-lined
    baking tray.
  2. Add all the mango sauce ingredients to a medium high sided tray.
  3. Place the aubergines on the top shelf of the oven and the mango sauce tray on the bottom shelf. Roast for 25 minutes, then flip the aubergines and roast for another 10 minutes, or until golden-brown on both sides. At this point the onions in the mango sauce should be nicely browned around the edges and the sauces should be the consistency of maple syrup. Set aside to cool.
  4. Mix all the ingredients for the yoghurt together in a medium bowl.
  5. Toast the sesame seeds in a very hot pan until golden brown and fragrant. Add all the sesame salt ingredients to a mortar and roughly crush (not too much, you do not want the sesame seeds to become a powder).
  6. Serve once the aubergine and sauce have cooled (they should be just above room temperature or they’ll melt the yogurt). Spoon the yogurt onto a platter, then top with the roasted aubergines and the sauce. Avoid the allspice berries and cinnamon.
  7. Finish with the spring onions, sesame salt and serve with lime wedges.

This recipe shows you how tomatoes are packed full of flavour when roasted, causing it to be a delectable addition to any meal. The roasting process really does intensify the sweetness of the tomato, whilst also creating undertones of depth when they begin to char slightly.

  1. Preheat the oven to 180c.
  2. Slice the tomatoes into rounds and then place them into a large bowl with the olive oil, sugar, and plenty of cracked black pepper. Toss the tomatoes so they are well coated.
  3. Place the dressed tomatoes onto a baking tray and place into the oven for 30 minutes, turning them from time to time to ensure they don’t burn.
  4. They are ready when they are fully roasted and beginning to char. These are delicious when simply served with some olive oil and a pinch of Maldon salt.

Make the British cult-favourite but vegan style! This recipe shows how to make the decadent, soft pudding combining the flavours of sweet fruits and the rich toffee sauce.

  1. Grease a 25 x 20cm oven proof baking dish with dairy free butter and preheat the oven to 180c.
  2. Start by making the sponge mixture. Roughly chop the dates and place in a heatproof bowl along with the bicarbonate of soda. Add the oat or almond milk to a pan and onto the heat, gently bring up it to scalding point. Pour the hot milk over the dates and allow it to steam and soften the dates for 10 minutes. Once the dates have softened and the mixture has cooled, add them along with the milk mixture into a food processor or blender and mix until smooth.
  3. In a large bowl, beat together the dairy free butter and the soft brown sugar until light and fluffy and well incorporated. Next add the date and milk puree and mix through. Finally add the self-raising flour and spices, along with the Maldon salt. Fold this through the wet mixture so it smooth but making sure not to overmix the batter.
  4. Tip the batter into the greased baking dish and smooth over the top. Place into the middle of the preheated oven and bake for 40 minutes until well risen and a skewer comes out clean in the middle. Remove from the oven and set aside.
  5. While the sponge is baking you can make the sticky toffee sauce. In a small saucepan add the dark brown sugar and dairy free butter and melt together, then lower the temperate and cook together for 5 – 10 minutes until smooth and syrupy. Remove this from the heat and add the dairy free cream, stirring it in.
  6. Once the sponge has come out of the oven, pour most of the sticky toffee sauce over the pudding – but leave some for extra drizzling! Sprinkle the top of the pudding with Maldon salt.
  7. Serve the pudding while it is still warm with some dairy free ice cream and an extra drizzle of sticky toffee sauce.

This samphire salad makes an elegant and delicious starter. Samphire is rich in vitamins and minerals and has a naturally fresh flavour. It pairs brilliantly with sweet crab, crunchy fennel, and peppery radish.

  1. In a small bowl, make the dressing. Add the olive oil, the juice of ½ a lemon and 1 tbsp of cider vinegar. Add a good pinch of Maldon salt and some cracked black pepper before whisking together.
  2. In a large serving bowl add the samphire, shredded fennel, radishes, herbs, and white crab meat. Drizzle over the dressing and toss so it is all well coated and combined. Finally zest over the remaining lemon and serve.

This recipe teaches you how to pipe little meringue kisses and the importance of baking them slowly at a low temperature. They are easy to store in an airtight container in room temperature – and they make the perfect little snack, or edible treat to decorate cakes.

  1. Preheat the oven to 100C.
  2. In the bowl of a stand mixer add the egg whites and whisk until they form medium peaks, then reduce the speed slightly and gradually add the caster sugar a teaspoon at a time. You need the sugar to dissolve fully before adding the next amount of sugar and so this can take roughly 15 – 20 minutes.
  3. Once all the sugar has been added, check it is fully dissolved by rubbing a little of the meringue between your finger and thumb – if it still feels grainy then continue to whisk, it should be smooth and glossy.
  4. Once the meringue is made you want to line a few baking sheets with baking paper. A good tip is to stick the baking paper down with a little dot of meringue in each corner – this stops the paper from flying up in the oven and ruining your meringues.
  5. For each colour of kisses, you need to place a small nozzle in the end of a piping bag, then using a food safe paintbrush, brush the inside of the bag with a little food colouring of your choice. Spoon some of the meringue mixture into the bag and then pipe little kisses onto your lined baking sheets. Repeat this with as many colours as you like.
  6. Once all your kisses are piped, place the trays into the middle of the oven and bake for 40 -45 minutes. They should be light and lift easily off the paper when they are baked – if they are still stuck then leave them in for a little longer.
  7. Allow the meringues to cool slightly and then gently brush with edible gold and scatter across some Maldon salt before serving.