In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated in the oil.
Heat up a frying or griddle pan to a medium high heat. Once hot, fry the peppers for a few minutes on each side until they get black char marks and soften.
Once cooked place the padron peppers onto a serving plate and sprinkle generously with Maldon salt before serving.
Tuna steaks are deliciously meaty and pack a lot of flavour when griddled or pan-fried.
This recipe shows you how to make a tuna steak that is beautifully tender, paired with a Salsa Verde infused with parsley, capers, mustard and of course Maldon Salt to elevate the flavours and release an irresistible tanginess to the sauce.
Because tuna steaks are impressive course to serve at a dinner party, it’s important to serve equally crowd-pleasing sides with this dish. Try our baked Hasselback potatoes what are delightfully golden and crispy which pair nicely with your tuna steak. If you are tight on time, you can whip up a cucumber salad, which is light, refreshing and easy to make!
When you are buying tuna steaks, you need to look for firm, red or dark red flesh and make sure it is from a sustainable source. Ideally you want you choose thicker steaks as these will cook better than thinner sized steaks/loins.
It’s important to note that tuna fish can dry out quickly, turning unpleasant and crumbly in texture. When cooking, you only need to place it on the pan/griddle/BBQ very briefly over high heat. Tuna can be served cooked to rare, or cooked to have a crust on the outside but remain raw in the centre – this is called ‘Tataki’ in Japan.
Join Ben Tish in creating the classic spring lamb with a twist! Salt crust baking is a great way to cook lamb – using Maldon Salt for the crust will allow the juices to become trapped, whilst also perfuming the meat without making it overly salty and enhancing the flavour.
You’ll not get a more tender result than this method of cooking your lamb which makes a great addition to your Sunday Roast. Accompanying the lamb are these beautiful, buttery jersey royals which are at their prime in Spring and make a great addition to the roasted lamb.
We have many other recipes including our delicious Salt Baked Sea Bass which showcases our to create a tender, juicy sea bass using the salt crust baking method.
Cooking lamb with a salt crust will lock in the natural juices of the meat. This is because when the lamb starts to cook in the oven, steam is then produced within the crust keeping it succulent and tender.
As the steam builds, some of the salt from the crust and natural oils of the meat will start to dissolve. This will then gently seep back into the lamb, giving it a rich, flavoursome taste.
You may worry that it seems like a lot of salt for this dish, however most of the crust is removed after cooking and only the correct amount of salt will season through the leg of lamb.
There’s no need to cover your leg of lamb with foil when it is roasting in the oven. You want a nice, slow roast to this meat so it can be enriched with flavour and covered in succulent juices. However, you may want to cover it with foil while it rests after cooking in order to retain the juices and keep it nice and warm before serving.
Do you enjoy cooking with lamb? We’ve also teamed up with chef Adam Byatt to create the delectable Buttery Lamb Leg with Weber. You may also be interested in our Lamb Chops with Parsley Aioli recipe in which shows you how to keep them tender and rich in taste!
We LOVE seeing your creations! Make sure to tag us on Instagram using #maldonsalt.
Preheat the oven to 200C.
Make sure the lamb has come up to room temperature before cooking.
Place the lamb shoulder into a roasting tin. Rub the skin all over with olive oil and then cut some incisions into the skin and insert some peeled garlic cloves and small sprigs of rosemary into the cuts. Season generously with cracked black pepper and Maldon salt.
Place the lamb into the hot oven and roast for 30 minutes until the skin has browned and crisped up. Then remove from the oven and turn the oven temperature down to 150C. Carefully pour the stock into the tin around the lamb and add the wedges of red onion and lemon around the lamb. Cover the tin with tin foil and seal the edges.
Place the lamb back into the oven and allow it to cook for 4 – 5 hours. After it has had this time the lamb should be meltingly soft and tender and pull away from the bone easily. Use the lamb cooking juices to make a gravy and serve alongside the rest of your Easter table sides; roasted carrots with thyme, minted new potatoes, steamed greens and mint sauce.
How to create:
1. Grease the base and sides of an 18cm square cake tin.
2. Line with baking paper, allowing the sides to overhang.
3. Place peanuts, cacao, Maldon salt and half of the oats in a food processor and pulse until just finely chopped.
4. Add the raisins, oil, maple syrup and remaining oats. Process until well combined.
5. Press into base of prepared pan.
6. Use a straight-sided glass to smooth the surface.
7. Place in the fridge for 1 hour or until firm.
8. For the filling, blend the banana, peanut butter, raisins, oil, maple syrup, flour and Maldon salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.
9. For the chocolate topping, place the coconut oil and maple syrup in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).
10. When melted add the cacao powder and stir constantly for 3 minutes or until mixture is smooth and thickened.
11. Pour over the filling. Smooth the surface. Sprinkle with extra peanuts and Maldon salt.
12. Place in the fridge for 6 hours or overnight to set.
How to create:
1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Remove the larger leaves from the cauliflower, and then immerse completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
3. Mix together the oil, curry powder, chilli flakes and Maldon salt.
4. Rub the cauliflower all over with the mixture.
5. Bake for 20 minutes.
6. Scatter the cauliflower with the toasted almonds, pomegranate seeds,
apricots and drizzle tahini. Add a pinch of Maldon salt to serve!
How to create:
Lavender flowers have a distinctive floral flavour, but as it is part of the mint family, which allows the flower to contain hints which are closely similar to mint and rosemary. This means that when lavender is dried and infused with sea salt, it works brilliantly with sweet bakes such as shortbread biscuits, chocolate, and crème brûlée. You can also cook with lavender to infuse it with savoury dishes such as lamb, fish, and chicken to give a gentle sweetness.
Whilst using lavender salt in both sweet and savoury dishes, did you know that you can add the flavoured sea salt into cocktails! For example, it could be used to salt the rim of a homemade cocktail to make a margarita with a twist! Or, you can use the lavender salt as part of the main ingredients with our delicious lavender nectarine whiskey sour cocktail – perfect to be enjoyed in the sun! Make sure to not discard of the lavender buds completely, as you can use them to garnish the cocktails and impress your guests.
The possibilities are endless with lavender salt, plus once you make a batch you can store it in an airtight container or mason jar for up to 6 months!
As lavender sea salt is completely edible, the combinations are completely up to you taste buds!
A dish that would really impress your guests would be lamb. Because lavender is similar to rosemary, the dried flower is a perfect accompaniment when it comes to cooking with lamb. The sea salt elevates the sweetness of the lavender, allowing the seasoning to cut through the rich, fattiness of the meat, resulting in a succulent, aromatic main course.
For a side dish recommendation, try sprinkling the lavender salt on some crispy, Hasselback potatoes. The fragrant, dried culinary lavender with the sea salt gives the roast potatoes a floral tone to it’s natural earthiness, allowing a sweet balance between both flavours and adding mystery to the dish.
If you are a dessert person, try adding lavender salt as a topper for your homemade ice cream! The floral accents from the lavender gives a natural, fresh sweetness to the ice cream, where the sea salt will elevate this further and balance out any bitterness.
Please note, not all lavender is safe to eat! Culinary lavender is cultivated from Lavandula angustifolia, which is known as ‘true’ lavender. This has a lot less oil than the usual lavender flowers used in perfumes or soaps.
You can tell if your lavender is edible by the flowering. Keep a look out for blooms with a much milder appearance – this means it’s safe to eat! You can also do a smell test. If it has a sweet, floral scent, this could indicate that it is angustifolia, which is safe to eat. On the other hand, if it has a strong, piney almost eucalyptus scent, this flower is recommended for perfume/soaps only.
Join us in creating the perfect gift of homemade fig jam for your friends and family. This recipe is great when accompanied with a fresh loaf of bread or used as a side condiment for a cheeseboard.
Join us in creating our delicious Bellini cocktail; infused with the wintery flavours of sweet, fig jam with an added kick of zest and fizz through the use of lemon juice and prosecco. Head over to our Fig Jam recipe to make your very own fruit preserve in the comfort of your home. Homemade jam tastes much better than store bought due to the rich nutrients that your garden soil can bring, with also being a much healthier alternative due to having less sugar content than the usual store bought versions.
The origins of the renowned Bellini is believed to have come from the mid 1930-1940s, where Giuseppe Cipriani based in Italy, (founder of Harry’s Bar), named the drink after it’s striking ‘sunset’ colour in which reminded him of the paintings by Venetian artist Giovanni Bellini! This is why we use the flavoursome fig jam in our Bellini, as not only does it give a delectable, rich taste to the drink, it also gives a vibrant, peach colour which will ‘wow’ your guests as you serve them this tipple.
Do you enjoy making cocktails?
You can find our Cocktail Club series with the talented Christie Knight on our YouTube Channel. The series includes how to make cocktail classics such as the Bloody Mary, to unique alcohol-free tipples including the Negroni.
We LOVE seeing your creations! Make sure to tag us on Instagram using #maldonsalt.
