Dietary: Dairy-Free

The native Spanish dish, Patatas Bravas. This recipe shows how you can create spicy potatoes, paired with the spicy flavours of paprika and choricero pepper paste to give an underlying depth of heat.

Peel and chop the garlic and onion and tomato separately.. Heat the oil in a pan and fry the onion for 10 minutes over a low heat with 1 tsp of Maldon Smoked Salt. Add the garlic and tomato and stir and cook for 20 minutes.
Fill a deep bowl with cold water. Peel and cut the potatoes into eighths or chunks measuring about 3 cm. Leave the potato chunks in the cold water and set aside.
Add the choricero pepper paste and paprika to the sauce, stir and leave to cook. Mix the flour into the broth until it has completely dissolved. Add it to the frying pan, stir and leave to cook for 10 minutes. Blend the mixture and leave it to one side, still hot.
Heat the oven to 60ºC, and prepare a flat tray with several layers of absorbent kitchen roll. Heat a deep, narrow pot over medium heat with plenty of oil. Drain the potatoes and make sure they are completely dry—this is important so that the oil does not splash, to avoid burns.
When the oil is very hot, turn up the heat and fry the potatoes in four batches (this is important to make sure they are crispy) for 2-3 minutes until they are slightly golden brown. Check the cooking point before removing them with a skimmer and placing them on the tray with the kitchen roll so they finish draining. Repeat until all the potatoes have been fried. Between each batch of frying, keep the potatoes warm by inserting the tray into the preheated oven. Serve the potatoes with the spicy sauce on top. Add mayonnaise/Aioli on top and Maldon Salt flakes to taste.

The tender lamb chops is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb.

Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature.
Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside.
. Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made.

Sautéed mussels is simple yet effective dish with the pairings of lemon and garlic to bring out the flavours of the shellfish. By using a generous glug of larger, this will give the recipe a spiced, sweet-bitter taste that will impress your guests.

Heat up the wok with the oil. Peel ½ a lemon and cut it in half. Brown the crushed garlic and lemon peel and turn up the heat.
Squeeze the lemon over the mussels and add them to the wok. Add the lager, stir, cover and leave to cook for 5 minutes.
Drain off the resulting juice from the mussels and drizzle it over mussels. Sprinkle Smoked Maldon Salt on top and serve hot, or at room temperature with slices of bread to mop up the sauce.

The classic Paella, a cult favourite within the Spanish cuisine. Paired with saffron flavoured rice, this dish carries an abundance of flavours, including chicken; Norwegian Lobster, squid, mussels and monkfish.

For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels for a minute, remove from the heat and set aside without opening the lid.
Whilst the mussels are boiling, begin prepping the remainder of the vegetables, chopping them finely. Heat the paella pan, keeping the pan on a medium-high heat in the centre, whilst keeping the sides at a low hear.
Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic to the pan.
Brown the Norwegian Lobsters and prawns for 1 minute on either side and remove them.
For the sauté base, move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 minutes at a low heat. Add the tomato and stir the mixture together. Add a pinch of sugar and Maldon Salt.
Move the sauté mix to the sides of the paella pan where the heat is lower. Add another tablespoon of oil and fry the chicken for 5-10 minutes and the squid 5 for minutes more (until they are golden). Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
Sauté the green beans and peas for 2 minutes. Bring the sauté mixture back from the sides to the centre and stir everything together.
Add the remaining oil and the rice, stirring with the ingredients for 2 minutes over a high heat. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
Add the fish stock. When the water boils, lower the heat to the minimum and leave to simmer for 20 minutes. After 10 minutes, add the diced monkfish to the rice. Open the mussels, keeping only the shell with the mussel meat. Finally, place the prawns, Norwegian Lobsters and mussels on top of the rice.
After 20 minutes, turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes. Serve with eighths of lemon. Finish with a pinch of Maldon Salt.

The infamous French salad tossed in a flavoursome dressing that will impress your guests. Instead of using the typical tuna fish, we have used anchovies to give the dish a balance of umami and saltiness.

Wash and slice the tomatoes, toss them into a salad bowl and season with a pinch of Maldon Salt. Wash and dry the pepper and cucumber. Then, slice the pepper into thin strips, removing the stalk and pips as you go, and chop the cucumber into fine slices. Mix both in with the tomatoes.
Peel and chop the garlic clove and spring onion, add them to the salad bowl and throw in 2 pinches of Maldon Salt, 3-4 pinches of freshly ground pepper, and the vinegar. Mix well together.
Wash and dry the basil, remove the leaves from the stalk, chop them and add them to the salad dressing, along with the olive oil, then pour into the salad bowl.
Before serving, peel the eggs, cut each one into quarters and add to the salad with the anchovies.

The humble tomato salad with a twist! Adding sardines will give a smoky depth to the dish – the perfect accompaniment to a summer dinner party.

After washing and drying the tomatoes, chop each variety in a different way so they look more appealing (thicker cuts/thinner cuts), then simply season them with Maldon Salt and a dash of oil.
For this dish, the salad will be accompanied by smoked sardines, but it could also be seasoned with fresh herbs and served with a range of different ingredients. We are especially fond of combining tomatoes with tinned fish, whether oily, salted or smoked to give a underlying depth in flavour.

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!

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.
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.
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’.

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

Preheat your oven to 200°C.
Pour the oil into a baking dish and pop it in the oven.
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.
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.
Meanwhile, slice your spring onion and red chilli.
To make your sambal mayonnaise, mix one tablespoon of sambal with two tablespoons of mayonnaise.
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.

Shred your red cabbage, carrots and oyster mushrooms.
Mince your garlic with a sprinkle of Maldon Sea Salt.
Slice your spring onions and chilli, set aside for later.
Wash your beansprouts.
Add a good glug of vegetable oil to your pan, add your garlic alongside your shredded vegetables and beansprouts.
Add all your seasonings, sauces and a sprinkle of Maldon Sea Salt. Give it a good mix.
Whisk the egg.
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.
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.
Finish with a sprinkle of Maldon Sea Salt and serve with sweet chilli sauce.