Dietary: Dairy-Free

This whole baked seabass recipe is full of aromatic flavours and is incredibly simple to create.

  1. Preheat the oven to 180C.
  2. Place the whole seabass on a baking tray large enough for it to fit comfortably. Lightly score the flesh with your knife – this helps let the flavours cook into the fish.
  3. Inside the cavity of the fish place some ginger, lemongrass, half a chilli and some coriander. Scatter the remainder over the fish and some underneath it. Place the sliced lime onto the fish and drizzle over the soy sauce. Scatter across the sesame seeds and spring onions. Then place into the preheated oven for 25 – 30 minutes until the fish is just tender and the skin is crisp.
  4. Serve the fish with a pinch of Maldon salt across the skin, and alongside some wok fried greens and fluffy jasmine rice.

This chargrilled chicken recipe which is cooked over a griddle or BBQ is packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish.

  1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac, and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it is evenly coated. Leave to marinade for 2 hours or can be done ahead of this (the day before for example).
  2. When you are ready to cook the chicken, heat the BBQ or a griddle pan. When hot, add the chicken, skin side down, and cook for 5 minutes on each side – you want to achieve nice, charred caramelization to the meat. Once the meat is cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a little more – 3 minutes each side, until soft, tender, and deliciously golden. Remove and set aside.
  3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread.

There’s something truly special about baking cookies that feel both indulgent and nourishing – and these homemade oat cookies are just that. Packed with wholesome rolled oats, rich dark chocolate, chewy dried fruits and a medley of chopped nuts, they’re bound together with creamy cashew and almond butter for a decadent texture and taste. The magic touch? A pinch of Maldon Sea Sat flakes, which enhances every flavour and adds a subtle crunch.

Finished with decorative chocolate swirls on top, these cookies are perfect for cosy autumn gatherings, thoughtful homemade gifts, or simply treating yourself after a long day. Every bite is a celebration of comfort, craft and a little salty-sweet sophistication!

How to Make Oat Biscuits With Dried Fruits, Nuts and Chocolate

  1. Preheat the oven to 180C and line two baking trays with parchment paper.
  2. In a large bowl mix together the oats, Maldon Sea Salt, baking powder, chopped nuts and dried fruit. Set aside.
  3. In a smaller bowl, mix together the cashew butter, almond butter, maple syrup and coconut sugar. Stir until well combined and the coconut sugar has dissolved.
  4. Pour this wet mixture into the larger bowl with the dry ingredients and mix together until well distributed and combined.
  5. Take a small amount of the mixture and roll together in your hands – roughly the size of a golf ball. Place onto the lined baking sheets with a 2inch gap in between and press down gently to flatten slightly. Place into the preheated oven and bake for 10 – 12 minutes until golden brown on top. Remove from the oven and allow to cool on the baking sheets.
  6. Once cool, use the melted dark chocolate to drizzle across the tops of the cookies. Sprinkle with a final pinch of Maldon salt and then allow the chocolate to set before serving.

FAQ

This recipe shows you how quick and easy it is to stir fry kale and is delicious and easy when served with golden garlic and fiery chilli. A perfect mid-week side dish, plus kale is packed full of vitamins and minerals to nourish your body. 

  1. Start by prepping your kale. The best way to prepare kale is to pull the leaves off the stem in the middle – the stem is very woody and takes a long time to cook down, it is also difficult to digest and so the leaves are the best part to eat. Once you have removed the stems just roughly tear the leaves.
  2. Heat the olive oil in a large frying pan over a medium heat. Then add the sliced garlic and finely diced chilli. Fry this off for a couple of minutes until the garlic begins to start turning golden and toasty.
  3. Next add the kale and stir fry along with the garlic and chilli for roughly 5 – 8 minutes until the kale has softened and collapsed without losing its green colour. Now you want to season your kale with a good pinch of Maldon Salt and a splash of sherry vinegar – the combination of the salt and the sweet vinegar enhances the earthy flavours of the kale and also helps reduce any bitterness.
  4. Tip the stir-fried kale into a serving bowl and serve immediately whilst warm.

This recipe for a Blood Orange Olive Oil cake combines beautiful seasonal Blood Oranges and the use of Olive oil makes it wonderfully moist and flavoursome without being too sweet. It is topped with Blood Orange slices for a real showstopper dessert. 

  1. Grease a 20cm round cake tin with olive oil and line the base with parchment paper. Preheat the oven to 190C.
  2. Take the blood oranges and carefully cut into thin rounds (as thin as you can go!). Start by sprinkling 30g of the golden caster sugar on the bottom of the cake tin, over the paper. Then arrange the slices on top of the in a nice circular pattern. Use the end pieces of the blood oranges to squeeze over any remaining juice and then set aside while you make the cake batter.
  3. In a large mixing bowl mix together the plain flour, semolina, baking powder and Maldon salt. Adding salt to your baking helps balance and enhance flavours, it balances sweetness and acidity.
  4. Next in a smaller bowl mix together the orange juice and zest, vanilla extract and olive oil.
  5. Place the eggs and sugar into a stand mixer – or you can use an electric whisk – and beat them together until they are pale and fluffy. Next add the dry ingredients, followed by the wet ingredients and beat until smooth.
  6. Pour the cake batter into the tin on top of the orange slices and smooth over the top. Place the cake tin into the preheated oven and bake for 30 – 40 minutes until golden brown on top and cooked through.
  7. Remove from the oven and allow to cool for 10 minutes. Then carefully remove from the cake tin before turning it upside down onto a plate and peeling off the baking paper. Allow the cake to then cool completely before slicing and serving with crème fraiche.

Start your day with a vibrant burst of flavour and nourishment with a green smoothie. Blending fresh spinach, creamy avocado and a hint of ginger, it’s finishing touch of Maldon Sea Salt flakes elevates every sip. The clean saltiness brings out the natural sweetness of the fruit and the earthiness of the greens, making this smoothie a refreshing, energising drink to have with your breakfast.

How to make a green smoothie

  1. Set up your blender on a cool, flat surface. Make sure it’s switched off whilst the plug is in.
  2. Start filling the blender with your ingredients in this order: water, half an avocado, fresh ginger, cored apples, frozen spinach and a final pinch of Maldon Sea Salt flakes to elevate the sweetness of the smoothie and counteract the bitterness.
  3. Place the lid securely onto the blender to prevent any spillage. Turn the switch/power button on.
  4. Select the appropriate speed setting and begin blending. You will know when the ingredients have blended nicely together because the liquid will become vivid green with a medium-thick texture.
  5. Pour the contents into a tall glass and drink immediately.

What are the benefits of a detox smoothie?

A detox smoothie helps detoxify your body, it can help with weight loss, it enhances immunity, improves digestion and is a great way of packing in extra vitamins and nutrients.

Are green smoothies good for you?

Medically reviewed by Dany P. Baby, green smoothies are nutrient-rich blends of fruits and vegetables which allow people to meet their recommended daily intake of vitamins and minerals all in one glass! Unlike juices, green smoothies retain beneficial fibre from whole foods that are blended together.

What to put in a green smoothie

Basic green smoothies contain leafy greens like spinach, kale and arugula. Alone, these greens blended can take quite bitter, however there are many combinations you can use to improve the flavour profile and add further nutritional value to the drink:

Are green smoothies good for breakfast?

Green smoothies make a great breakfast option! You can make it quickly for a blender, it’s fresh tasting and it’s packed with nutrition from the amount of fruit and vegetables used. It contributes to your 5-a-day and is the ideal breakfast for when you are on the go.

Can you freeze green smoothies?

Yes. You can store your smoothie in the freezer for up to 3 months! It keeps the flavour, mouthfeel, colour and nutrition! Make sure you store your smoothie contents in BPA-free plastic, glass or bags designed for sub-zero temperatures so that you avoid cracking and freezer burn.

Can I make green smoothies the night before?

You can store your smoothie in the fridge for up to 1-2 days before drinking. However, we do recommend consuming the smoothie within 24 hours for optimal freshness. Make sure you container is covered with a tight-fitting lid

This take on a classic gin sour uses Pink Marmalade gin alongside the zesty and citrus flavours of Cointreau, lemon and Campari. When served in a beautiful couple glass with edible flavours it makes an elegant cocktail for entertaining guests.

  1. Add all the ingredients apart from the ice into a shaker and shake vigorously for a few minutes. Then add the ice and shake again for a few minutes.

2. Strain into a chilled coupe glass, making sure to tap out all the frothy egg white. Top the glass with a few drops of angostura bitters and garnish with edible flowers.

Porchetta makes a wonderful alternative to Turkey for your festive centrepiece. Porchetta originates from Italy and is a rolled joint of pork belly stuffed full of fragrant herbs. It is slow cooked for soft tender meat but still with beautiful crispy crackling on the outside. Serve this Porchetta alongside rosemary roast potatoes and fresh sautéed greens.

Begin by prepping your pork. Score the skin of the pork belly with a knife in lines at an angle across the whole skin, then place in the fridge uncovered overnight – this will help dry out the moisture in the skin and ensure you have super crispy crackling.

Meanwhile you can make the stuffing for the porchetta. In the olive oil lightly fry the onion with a pinch of Maldon salt for 5 minutes until softened. Then add the crushed garlic and fennel seeds and fry for another 2 minutes. Remove from the heat and tip into a bowl to cool. Once cooled add the lemon zest, chopped pistachios, sage, parsley, breadcrumbs and season with Maldon salt and cracked black pepper. Mix well and set aside.

Preheat the oven to 200C.

Once you are ready to cook your pork remove from the fridge. Place it on a board skin side down, and then cover the flesh with your stuffing mixture. Using butchers string carefully roll your meat and bind together in 3 or 4 places tightly to keep it in a roll.

Place the rolled joint onto a baking tray and drizzle the skin with olive oil, rubbing it in and then sprinkle liberally with Maldon salt. Place the tray into your preheated oven for 30 minutes until the crackling is crispy and golden. Then turn your oven down to 180C and cook for a further 2 hours. If the crackling begins to look a little too dark, then you might want to cover it with some foil.

After the cooking time remove your porchetta from the oven and rest for 20 minutes until ready to serve!

This is a recipe for a delicious Rum spiced Ham, perfect for the festive period – this could be served on Christmas eve or New Year’s Eve and would be perfect alongside slow cooked red cabbage and dauphinoise potatoes. It is surprisingly easy to prepare and any leftovers make the best sandwiches!

Traditionally, a gammon joint would often require soaking overnight to remove some of the strong salt from the cure. However, more often these days the butchers use cures which don’t require this – check with your butcher first if you are unsure.

Take a large pan, big enough to hold your ham and to the pan fill it up halfway with water. To the water add the black treacle and mix in well. Then add your gammon joint and top up the pan with some more cold water until it just covers the ham. Then add the bay leaves, half an orange, cinnamon stick, star anise, black peppercorns and cloves. Then place on the hob and bring the liquid up the boil and then reduce to a low simmer and let it simmer for 2 hours 30 mins. Keep topping up the water level if necessary, to ensure the ham is evenly covered.

Preheat oven to 180C.

After 2 hours 30 mins remove the ham from the heat and allow to cool slightly before removing carefully from the pan of water.

Place the ham on a large baking tray and using a sharp knife, score the skin in a diamond pattern. In small bowl mix together the spiced rum, 2 tbsp black treacle, Dijon mustard, Maldon salt and 1 tbsp olive oil. Use a pastry brush to rub this glaze all over the ham. Then place into the oven for 15 – 20 minutes. Remove from the oven and brush again with any remaining glaze.

Let the ham rest for 30 minutes before slicing and serving.

Here is a classic Whiskey Sour recipe. A whiskey sour consists of malt whiskey, lemon juice, sugar syrup and egg white. Traditionally garnished with a glace cherry, this version uses a fresh cherry instead to nod towards Summer.

  1. In a cocktail shaker add the malt whiskey, lemon juice, Maldon Salt, sugar syrup and egg white.
  2. Fill the shaker with ice and shake well for 1 – 2 minutes. Fill a small rocks glass with ice and then strain the cocktail over.
  3. Garnish with a slice of orange and a fresh cherry on a cocktail stick.
  4. Finally add a couple of dashes of angostura bitters.