The best and simplest way to mix a vinaigrette is in a jam jar. Add the olive oil, Aspall’s apple cider vinegar, lemon juice, runny honey, Dijon mustard, chopped tarragon and a generous grinding of black pepper and pinch of Maldon salt. Tightly seal the lid on and then shake the jar well to mix all the ingredients until you have a smooth dressing.
Use the vinaigrette on salads, new potatoes, steamed greens or even drizzled across BBQ meat or fish.
Place the saffron in a glass with 1 tbsp water and allow it to steep and infuse.
Heat 2 tbsp olive oil in a paella pan, then add the finely chopped onion and red pepper with a pinch of Maldon salt. Cook the onion and pepper for 5 minutes until softened, then add the crushed garlic and chorizo. Fry this for a further 3 minutes until the garlic is soften and the chorizo is sizzling and fragrant.
Next add the smoked paprika and the paella rice. Stir this so it is well mixed with the other vegetables and chorizo and gently fry for a couple of minutes. Next add the white wine and allow this to bubble and mostly cook away before adding the chicken stock, saffron water and chopped tomatoes. Season the mixture with Maldon salt and cracked black pepper, mixing to combine. Now allow the mixture to bubble simmer for 5 minutes before dotting in the monkfish pieces, and then leaving to cook for a further 5 minutes.
After 5 minutes mix in the squid rings and tentacles, the frozen peas and the prawns. Allow these to cook for 3 minutes before finally adding the mussels to the top of the pan. Loosely cover the pan with tin foil and allow the mussels to steam and open up – this should only take 2 minutes.
Once all the seafood is perfectly cooked you are ready to serve. Top the paella with the chopped parsley, a final pinch of Maldon salt and the lemon wedges to be squeezed over. Bring the whole pan to the table to serve your guests.
Fresh blackberries with a savoury kick from the sprigs of thyme – a combination of flavours that work perfect together! This cocktail is sweet, refreshing and surprisingly easy to make.
It’s important to call out the use of thyme in this cocktail, as although subtle, it is a worthy addition. The thyme will help bring out the tequila’s spicy notes, whilst adding gentle, herbal notes to the drink.
Although you might think the Maldon Salt rim is just for decoration, it actually serves a purpose! The flaky sea salt adds balance to the drink due to counteracting the bitterness from the tequila and enhancing the sweetness from the blackberry. The rim also provides texture, stimulating your receptor cells.
You can easily make this recipe virgin / alcohol-free by replacing the tequila and using a combination of ingredients:
As Mexico is the homeland for a classic margarita, it makes sense to pair a delicious Mexican dish with this drink! Serve our tacos to experience a perfect balance in flavours from the fiery zest of the pulled pork with the sweet and slightly bitterness of the blackberry and thyme.
We find that tequila also pairs beautifully well with grilled seafood, such as squid or prawns. Serve our BBQ prawns, tossed in a chilli and garlic marinade to give you a gentle kick of spice whilst you take a sip of your sweet, soothing margarita.
If you are not a fan of thyme, blackberries pair well with mint and basil. Additionally, rosemary and sage work well with blackberry, but please do add sparingly as tend to be very strong in both taste and aroma.
Start by placing the flour into a large bowl. On one side of the bowl add the yeast and on the other side add the Maldon salt, then mix everything together with a wooden spoon until combined. Create a well in the middle of the flour and pour in the lukewarm water and 2 tbsp of olive oil, and then mix until you have a sticky dough. You can either knead this on a lightly floured surface for 10 minutes, or you can do this in an electric mixer with the dough hook attachment – knead until the dough is smooth and slightly less sticky. Once kneaded place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place and allow the dough to prove for 1 hour until it has doubled in size.
Preheat the oven to 200C. After the dough has proved, knock the air out by kneading it again briefly and deflating it. Grease a 25 x 35 cm baking tin with olive oil. Pull and stretch the dough so it roughly fills the bottom of the tin, then place the tea towel back over it and leave it to prove once again for 30 minutes.
After 30 minutes your dough is ready to bake. Use your fingers to make dimples in the top of the dough and to help spread it into the corners of the tin. Dot the cherry tomato halves across the top and then add small sprigs of the rosemary in and around them. Drizzle over 2 tbsp olive oil and sprinkle with Maldon salt. Place into the hot oven and bake for 25 – 30 minutes until golden brown on top and the tomatoes have softened and charred slightly.
Remove from the oven and drizzle over the remaining 1 tbsp olive oil to soak into the warm bread. Allow to cool slightly before removing from the tin and slicing up whilst still warm. Serve with a mixture of olive oil and balsamic vinegar to dip the bread into.
Want a dish to impress your dinner guests? Make our succulent, melt in the mouth Nordic baked salmon, served with crisp fried greens, radicchio and asparagus.
This is a truly showstopping dish for any occasion, but particularly great for Easter, making it a great alternative to the classic roast lamb. With a pinch of Maldon Salt, a handful of dill and squeeze of lemon, this dish will cause your guests to have a second helping.
The Nordic baking style is known for being fuss-free, easy to follow yet equally delivering on impactful flavour!
The style is also known for it’s minimalism, where Bronte Aurell, the owner of ScandiKitchen in London and author of The Scandi Kitchen and Fika & Hygge told the The Independent, ‘We do things that make sense and that are functional. You see this in everything from our design to our food.”
This is why you will find our recipe easy to follow when baking the salmon, resulting in a juicy dish to enjoyed amongst a bed of crisp veg.
You should add a pinch of Maldon Salt no more than 15 minutes before cooking. This is because if you add salt too early, it will dry out the fish when you cook it. As a result, you should always sprinkle a generous pinch of Maldon Salt just when you are about to bake your salmon. This will result in the fish to maintain beautiful succulency and flavour…delicious!
@thehonestgrazer
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.
