Dietary: Dairy-Free

  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.

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.