- Put the potatoes in a large pot of salted water, bring up to a boil then reduce to a lively simmer for 5 minutes. Drain and leave to steam dry in the colander.
- Preheat the air fryer/oven to 190C fan.
- If using the oven, drizzle the oil in your largest roasting tray and put it in the oven for 10 minutes for the oil to heat up. Once hot, carefully add the potatoes, gently toss and season with a good pinch of Maldon garlic salt. Roast for 20 minutes then then add the garlic and herbs to the tray, toss gently, and return to the oven for a further 10-15 minutes until golden and crisp.
- If using the air fryer, toss the potatoes with the oil and a good pinch of Maldon Garlic Sea Salt. Tip into the bottom of the air fryer and cook for 25 minutes before adding the garlic and herbs, tossing gently, and returning to the air fryer for a further 10-20 minutes until golden and crisp.
Dietary: Dairy-Free
Recipe by Lacey Ostermann
A Bold, Citrusy Twist!
Lacey Ostermann brings the heat and zest to the breadboard with her unique Spicy Margarita Focaccia – a playful, flavour-packed recipe inspired by the classic cocktail. Infused with lime zest, a hint of orange and finished with Maldon Chilli Sea Salt flakes, this focaccia balances brightness with a gentle, smoky kick. It’s the kind of unexpected twist that turns a humble bake into a bold centrepiece, perfect for summer gathering, tapas spreads, or anyone craving a little spice with their slice!
Here Is How to Make Spicy Margarita Focaccia
Mix:
- Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later. Stir in bread flour and salt until well combined.
- Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
- Cover and rest at room temperature for 15minutes While the dough is resting, place the sugar and lime zest into a small bowl and rub them together using your fingers until well combined. Dice two jalapeños or chillies very finely.
Stretch & Fold and First Proof:
- Scatter half of the lime sugar and half of the diced jalapeños over the dough and then stretch & fold to incorporate them. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
- Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl. The dough should tighten up a bit after performing the stretch & folds.
- Cover and rest at room temp for 15minutes.Scatter the second half of the lime sugar and diced jalapeños over the dough and repeat the series of stretch & folds once more.
- Cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.
Transfer to Tray and Second Proof:
- Prepare a metal baking tray (see dimensions above in equipment list) with non-stick parchment paper and 2 tablespoons of melted coconut oil or another neutral oil of your choosing. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
- Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito).
- Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth
- Cover the dough with a piece of oiled parchment paper and leave it to proof at room temperature for 1-1.5 hours.
Dimple & Bake:
- Preheat the oven to 215C or 420F and move the baking rack to the lowest position.
- Drizzle 1 tablespoon coconut oil over the top of the focaccia dough and then dimple it into the dough.
- Bake the focaccia for 18-22 minutes or until the bread is golden brown.
Prepare the Margarita Syrup:
- While the focaccia is baking, make the margarita syrup by combining the sugar, tequila and lime juice in a small saucepan.
- Simmer over a medium heat and stir until all the sugar granules have dissolved. Remove from the heat and set aside.
- When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and glaze drizzles that may drip down.
- Poke the focaccia all over with a chopstick or skewer and then brush the margarita syrup over the bread using a pastry brush, allowing it to fully soak into the dimples and holes before adding more.
Prepare the Lime Glaze:
- Allow the focaccia to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lime zest and lime juice for the glaze. Add in the lime juice gradually until the glaze is drizzling consistency (you can add more lime juice if needed).
- Drizzle the glaze over the top of the focaccia and then use a pastry brush to brush it evenly over the top and sides of the bread.
- Garnish the focaccia as you would a spicy margarita…with fresh Jalapeño rings and a good sprinkle of Maldon Chilli Sea Salt. Be sure to add these on before the glaze hardens so they will stick in place!
- Place the focaccia on a cooling rack for about 20 minutes or until the glaze has hardened up and then cut in and enjoy!
A Summer Staple!
Lacey Ostermann has a way of turning simple ingredients into unforgettable experiences – and her Garlic Sea Salt and Rosemary Focaccia Sandwich Rolls are no exception. Infused with the deep, aromatic flavour of Maldon Garlic Sea Salt and fresh rosemary, these golden rolls are baked to perfection: crisp on the outside, pillowy within. Ideal for summer, they’re the perfect vessel for seasonal favourites like a caprese sandwich layered with pesto, peppery rocket, and juicy tomato slices. Whether for a picnic, lunch al fresco, or casual entertaining, these rolls are the ultimate upgrade to your summer sandwich game.
Mix
- Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later.
- Stir in bread flour and salt until well combined. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
- Cover and rest at room temperature for 15 minutes.
Stretch & Fold and First Proof
- Stretch & fold the dough. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
- Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl.
- The dough should tighten up a bit after performing the stretch & folds.
- Cover and rest at room temp for 15 minutes.
- Repeat the series of stretch & folds once more, cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.
Transfer to Tray and Second Proof:
- Prepare a large baking tray (see dimensions above in equipment list) with non-stick parchment paper and 3 tablespoons of extra virgin olive oil. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
- Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito). Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth.
- Cover the dough with a piece of oiled parchment paper and leave it to proof at room
temperature for 1-1.5 hours.
Shape & Bake
- Preheat the oven to 220C or 430F and move the baking rack to the lowest position.
- Sprinkle the rosemary over the top of the dough and drizzle over about a tablespoon of extra virgin olive oil. Dimple the rosemary into the dough, taking care not spread the dough all the way to the edges of the tray – there should be some empty tray bordering the dough (use the video tutorial for visual guidance). Use your hands gently guide the edges of the dough into a rectangular shape to it’s easy to cut the dough into evenly sized rolls.
- Use an oiled dough scraper or sharp knife to cut the rectangle in half. Cut each of those halves in half so you have four long roll shaped pieces of dough. Gently stretch the dough to the length of the tray (about 12-13 inches) and space them out evenly across the tray (see video).
Sprinkle each roll generously with Maldon Garlic Sea Salt and bake on the lowest rack of the oven for 18-22 minutes or until the rolls are a deep golden brown. Baking on the bottom rack should help to crisp up the bottom of the bread. - Once baked, remove from tray and transfer to a cooling rack. They’re best enjoyed fresh but can be stored in large freezer bags for up to 3 days at room temperature or frozen for up to 2 months. To bring back to life, wrap in foil at bake at 200C/400F for 10-15 minutes. Peel back the foil for the last few minutes so they can crisp back up.
- Fill the rolls with your favourite summer sandwich fillings. My go-to is a caprese sandwich with pesto, rocket, aged balsamic vinegar, basil, mozzarella and juicy heirloom tomato slices…seasoned with more Maldon Garlic Sea Salt, of course!
These griddled sweet potatoes deliver the best of both worlds: deep char from a hot cast‑iron griddle and a tender‑centre finish in the oven. Tossed with olive oil and seasoned with Maldon Original Sea Salt, the wedges pair perfectly with a zesty coriander‑mint mayo brightened with lime and a touch of chilli. An easy grilled sweet potato side for BBQs, weeknights and sharing platters.
How to Make Griddled Sweet Potatoes with Herby Mayo
Step 1 – Preheat & Prep
- Preheat oven to 180°C fan (200°C conventional / 400°F).
- Set a cast‑iron griddle pan over high heat (or preheat BBQ griddle).
- Toss sweet potato wedges with enough olive oil to coat and a generous pinch of Maldon Original Sea Salt. Tap the wedges dry before oiling for a better char result!
Step 2 – Griddle the Wedges
- Working in batches, place wedges cut‑side down on the hot griddle without overcrowding.
- Cook 5 minutes per side until well‑marked and lightly charred.
- Texture cue: pronounced grill lines; surface lightly crisping.
Step 3 – Finish in the Oven
- Transfer charred wedges to a baking tray.
- Bake 10–15 minutes until tender when pierced.
Step 4 – Make the Herby Mayo
- Mix mayonnaise, coriander, mint, chilli, lime zest and juice.
- Season to taste with Maldon Original Sea Salt.
Step 5 – Serve
- Pile wedges onto a platter, add lime wedges and a pinch more Maldon Original Sea Salt.
- Serve with herby mayo for dipping.
- Serving temperature: hot or warm.
Tips & FAQs
Tips
- Heat matters: preheat the griddle until smoking‑hot for defined char without sticking.
- Don’t overcrowd: cook in a single layer; steam prevents browning.
- Even wedges: aim for 2–3cm thick for consistent cooking.
- Short on time? Microwave wedges 3–4 minutes to jump‑start tenderness, then griddle briefly and finish in oven.
FAQs
- How long to grill sweet potato wedges?
- About 5 minutes per side on a very hot griddle, then 10–15 minutes in the oven until tender.
- Do I need to parboil sweet potatoes before grilling?
- No. High‑heat griddling plus oven‑finishing cooks them through. Par‑microwaving is a quick alternative.
- How do I stop sweet potatoes sticking to the griddle?
- Preheat thoroughly, oil the wedges (not the pan), and don’t move them for the first few minutes so a crust forms.
- Can I cook these on a BBQ?
- Yes. Grill over direct heat for colour, then move to indirect heat or a preheated tray with the lid down to finish.
- Can I make the herby mayo ahead?
- Yes, up to 2 days in the fridge. Stir and adjust lime/salt before serving.
Serving Suggestions:
- Add crumbled feta or toasted pumpkin seeds for extra contrast.
- Pair with grilled chicken, halloumi skewers, chimichurri steak or salmon.
- Make a platter with rocket, pickled red onions and extra lime.
- Turn into tacos: wedges + herby mayo + slaw + a sprinkle of Maldon.
Storage & Reheating
- tore wedges and mayo separately in airtight containers. Wedges: fridge up to 3 days; mayo: up to 2 days.
- Reheat wedges on a hot tray at 200°C (390–400°F) for 8–10 minutes or in an air fryer at 190°C (375°F) for 4–6 minutes, in a single layer.
- Refresh with a pinch of Maldon Original Sea Salt and a squeeze of lime.
This oven‑baked ratatouille layers thin slices of aubergine, courgette and tomato in neat concentric circles for maximum flavour and a beautiful finish. Seasoned with Maldon Original Sea Salt, oregano and olive oil, the vegetables bake until tender with lightly caramelised edges. It’s an easy ratatouille recipe that celebrates peak‑summer produce, delicious warm or at room temperature and perfect as a vegetarian side or light main with crusty bread.
How to Make Oven-Baked Ratatouille?
- Slice aubergine, courgette and tomato to 3 mm; season with Maldon Sea Salt.
- Arrange in concentric circles; add oregano and olive oil.
- Bake at 180°C fan for 30 minutes until tender and caramelised; finish with basil.
How to Make Oven-Baked Ratatouille (Detailed Version)
Step 1 – Heat the Oven & Slice Evenly
- Preheat oven to 180°C fan (200°C conventional / 400°F).
- Thinly slice aubergines, courgettes and tomatoes to pound‑coin thickness (~3 mm) using a mandolin or sharp knife for even cooking. Make sure you pat the wet tomatoes slices dry before arranging to avoid pooling which can cause the dish to become soggy!
- Sprinkle the slices with Maldon Original Sea Salt to season and draw out a little moisture.
Step 2 – Arrange the Vegetables
- In a round baking dish, lay slices in concentric circles, alternating aubergine, courgette and tomato.
- Sprinkle over dried oregano and drizzle generously with olive oil.
Step 3 – Bake to Tender & Caramelise
- Bake for about 30 minutes until the top is lightly caramelised and vegetables are tender when pierced. The edges of the dish should be lightly browned, centres soft but holding their shape.
- Rest 5 minutes; scatter basil leaves and finish with a final pinch of Maldon.
Tips & FAQs
Tips
- Even thickness is key: 3 mm slices cook at the same rate and layer neatly.
- Season in layers: a light pre‑salt plus a finishing sprinkle of Maldon brightens flavours.
- For extra colour, switch to grill/broiler for 1–2 minutes at the end.
- If your dish is deep, cover loosely with foil for the first 15 minutes, then uncover to caramelise.
FAQs
- What’s the difference between this and classic stewed ratatouille?
- This is a sliced, baked version (often called confit byaldi style) with neat layers; classic ratatouille is a chopped, stovetop stew.
- Can I add peppers or onions?
- Yes—very thinly sliced red pepper or onion can be tucked between layers without changing timing much.
- Do I need to salt and drain the aubergine?
- Not essential with thin slices and modern aubergines; a light pre‑salt is sufficient.
- How thick should I slice the vegetables?
- About 3 mm (pound‑coin thickness). Thicker slices may need 5–10 extra minutes.
- Can I make ratatouille ahead?
- Bake, cool and refrigerate up to 2 days. Reheat covered at 170°C (340°F) for 12–15 minutes or enjoy at room temperature.
Serving Suggestions
- Serve as a side with roast chicken, grilled fish, steak or lamb.
- Make it a main: add torn mozzarella or crumbled goat’s cheese after baking; serve with crusty bread, couscous or soft polenta.
- Finish with a drizzle of good olive oil, extra basil, or a splash of balsamic.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat at 170°C (340°F) until hot (10–15 minutes) or enjoy room‑temperature.
- Not ideal for freezing (tomatoes can become watery), but can be frozen for up to 1 month if needed; reheat from thawed and finish under the grill to re‑caramelise.
These easy marinated olives take minutes and taste like your favourite tapas bar. Lemon zest, soft garlic and a pinch of chilli infuse warm olive oil, then olives and fresh parsley soak up the flavours. Finished with a pinch of Maldon Original Sea Salt for clean, bright seasoning, this lemon‑garlic olives recipe is ideal for antipasti platters, last‑minute hosting or make‑ahead snacks.
How to Marinate Olives (Quick Steps)
- Gently warm olive oil with lemon zest and garlic; add chilli, then cool.
- Toss with olives, parsley and a pinch of Maldon Sea Salt.
- Marinate 30 minutes to overnight; serve at room temperature.
How to Make Marinated Olives (Detailed Version)
Step 1 – Infuse the Oil
- Add olive oil, lemon zest strips and sliced garlic to a small pan.
- Warm over medium‑low heat for 3–5 minutes until fragrant and the garlic softens; do not brown. You should see gentle bubbles around the garlic, with the colourisation being pale, not golden.
Step 2 – Add Heat & Cool
- Stir in a pinch of chilli flakes.
- Immediately remove from the heat and let the oil cool to room temperature.
Step 3 – Toss & Marinate
- In a bowl, combine olives, chopped parsley and a pinch of Maldon Original Sea Salt.
- Pour over the cooled oil and toss well to coat.
- Marinate at least 30 minutes; longer (up to overnight in the fridge) deepens flavour.
Step 4 – Serve
- Bring to room temperature. Taste and adjust salt or lemon zest.
- Spoon into a serving bowl with some infused oil.
- Serving suggestion: finish with a final pinch of Maldon flakes for crunchy contrast.
Tips & FAQs
Tips
- Use quality olives. Creamy Castelvetrano or meaty Kalamata work well; mix for colour and texture.
- Keep heat low. Browning garlic turns the oil bitter; you’re gently infusing.
- Cool the oil fully before adding parsley and olives to preserve freshness.
- For boards, marinate the day before; bring to room temp 20–30 minutes before serving so the oil isn’t congealed.
FAQs
- What olives are best for marinating?
- Mixed green and black, ideally firm and meaty. Pitted are convenient; whole hold shape better.
- Can I use dried herbs instead of fresh parsley?
- Yes—start with 1/2 tsp dried oregano or thyme. Add fresh parsley before serving for brightness if you like.
- How long should olives marinate?
- Minimum 30 minutes; 12–24 hours (refrigerated) gives deeper flavour. Always serve at room temperature.
- How long do marinated olives keep?
- Refrigerate in an airtight container and use within 3–4 days. Keep submerged in oil, and always return leftovers to the fridge. Do not store at room temperature when fresh garlic is used.
- Can I reuse the marinade oil?
- Use within 3–4 days in salad dressings or to drizzle over feta/roasted veg. Keep refrigerated; discard if in doubt.
Serving Suggestions
- Add to antipasti boards with cheeses, cured meats, nuts and crackers.
- Spoon over whipped feta or labneh with extra lemon zest and Maldon Sea Salt.
- Toss through warm roasted potatoes or salads as a quick dressing.
- Pair with chilled rosé, lager or a classic martini.
Storage & Make-Ahead
- Store refrigerated up to 3–4 days in a clean jar; ensure olives are mostly covered by oil.
- Bring to room temperature for 20–30 minutes before serving so the oil loosens.
- If the garlic browns during infusion, start again—browned garlic can taste bitter.
These quick pickled red onions are the easiest way to add tangy crunch and colour to everything from tacos to salads. A hot brine of apple cider vinegar, warm spices and honey is poured over thinly sliced onions, then finished with Himalayan Pink Salt, Selected by Maldon for clean, bright seasoning. They turn vivid pink in just a few hours and keep well in the fridge — an effortless, make‑ahead topping you’ll use all week.
How to Make Quick Pickled Red Onions?
- Pack sliced onions in a sterilised jar.
- Simmer vinegar, honey, spices and Himalayan Pink Salt, Selected by Maldon; pour over onions.
- Seal, cool and refrigerate until bright pink (2–12 hours).
- Keep refrigerated; use within 2 weeks.
How to Make Quick Pickled Red Onions (Detailed Version)
Step 1 – Prep the Jar & Onions
- Thinly slice red onions (a mandolin helps).
- Pack into a large, sterilised heatproof jar. To sterilise quickly, wash, then heat the jar in a 160°C (320°F) oven for 10 minutes; air-dry lids.
Step 2 – Make the Hot Brine
- Add vinegar, honey (or sugar), coriander seeds, peppercorns, bay leaves and Himalayan Pink Salt, Selected by Sea Salt to a small pan.
- Bring to a gentle simmer, stirring to dissolve, then remove from heat.
Step 3 – Pour & Seal
- Immediately pour hot brine over onions to fully submerge.
- Seal, cool to room temperature, then refrigerate.
Step 4 – Chill & Serve
- Leave to pickle a few hours until bright pink (flavour deepens overnight).
- Serve cold; keep onions submerged in brine.
Tips & FAQs
Tips
- Slice evenly (1–2 mm) for fast, even pickling.
- Pack tightly and submerge fully; top up with a splash more vinegar if needed.
- For softer bite, blanch slices in boiling water for 10 seconds; drain before jarring.
- Use caster sugar or maple syrup to make the recipe vegan.
FAQs:
- How long do pickled red onions last?
- Up to 2 weeks refrigerated in a clean, sealed jar. Always use clean utensils and keep onions submerged.
- Can I use different vinegar?
- Yes. White wine or red wine vinegar work; avoid malt vinegar for this style (overly strong).
- Do I need to sterilise the jar?
- Recommended for best quality. This is a refrigerator pickle (not canned); always store in the fridge.
- Can I reduce the sweetness?
- Yes. Adjust honey/sugar to taste; salt and acid provide the primary preservation.
- When are they ready to eat?
- After 1–2 hours for a quick pickle; best flavour and colour after 12–24 hours.
- Can I add other flavours?
- Try chilli flakes, fennel seeds, citrus peel, or garlic. Keep the basic acid‑salt ratio.
Serving Suggestions
- Tacos, burritos and quesadillas
- Burgers, hot dogs and pulled pork sandwiches
- Grain bowls, salads and slaws
- Avocado toast, fried eggs or shakshuka
- Cheese and charcuterie boards (drain lightly, sprinkle Maldon flakes)
Storage & Safety
- Refrigerate immediately after cooling; keep onions submerged.
- Use within 14 days. Discard if cloudy, fizzy, mouldy or off‑smelling.
- Always use clean utensils to avoid contamination.
- Do not shelf‑store; this is not a canned product.
Blend up a frozen mango margarita with bold mango sweetness, fresh lime and smooth tequila — finished with a punchy Maldon Chilli Sea Salt rim. This easy blender margarita pours ice‑cold with a perfectly slushy texture, balancing sweet, tart and gently spicy notes in every sip. Ideal for summer parties, BBQs or whenever you need a sunshine‑bright cocktail in minutes.
How to Make a Frozen Mango Margarita with Chilli Salt Rim
Step 1 – Blend the Margarita
- Add tequila, triple sec, lime zest and juice, frozen mango, agave (if using) and ice to a blender.
- Blend on high until smooth and slushy, 20–40 seconds.
- Taste; adjust sweetness or lime to preference.
- Texture cue: thick but pourable, like a soft‑serve slush.
Step 2 – Prepare the Chilli Salt Rim
- Run a lime wedge around the rim of a chilled margarita glass or coupe.
- Tip Maldon Chilli Sea Salt onto a small plate, then dip and roll the rim to coat evenly. Shake off any excess.
Step 3 – Pour & Garnish
- Pour the blended margarita into the rimmed glass.
- Garnish with a lime wedge or slice and serve immediately.
Tips & FAQs
Tips
- Use frozen mango for body and chill; if using fresh mango, add more ice and a few frozen mango cubes.
- A pinch of salt inside the blend can lift flavour, but the Maldon Chilli Sea Salt rim adds the perfect finishing contrast.
- For a thicker slush, add extra frozen mango or ice; for a looser pour, add a splash of cold water.
- Blanco tequila highlights bright fruit; reposado adds vanilla‑oak depth.
FAQs:
- Can I make a mango margarita without triple sec?
- Yes. Replace with 15–25ml agave syrup and a splash of water (or orange juice) to balance.
- What’s the best tequila for a frozen margarita?
- A good 100% agave blanco showcases mango and lime; reposado works if you prefer a rounder, mellow finish.
- How do I make it spicy?
- Keep the Maldon Chilli Sea Salt rim and optionally blend in 1–2 thin jalapeño slices or a pinch of chilli flakes.
- Can I batch this for a party?
- Multiply ingredients, blend in batches, and keep a jug in the freezer for 10–15 minutes to hold the slushy texture. Rim glasses to order.
- How do I fix a too‑sweet or too‑tart margarita?
- Add lime juice for sweetness balance, or a touch of agave for tartness. A small pinch of Maldon Sea Salt enhances balance.
Serving Suggestions
- Serve as a welcome drink with salty snacks (salted almonds, tortilla chips with pico de gallo).
- Add tropical twists: passion fruit pulp, pineapple or a dash of coconut water.
- Create a frozen mango‑chilli “float”: small scoop of mango sorbet on top, dust with Maldon Chilli Sea Salt.
Storage & Reheating
- Best enjoyed immediately.
- For make‑ahead, blend the base without ice and freeze in ice‑cube trays; blend cubes with fresh ice just before serving.
- If the drink separates, pulse the blender a few seconds to re‑slush.
When the heat of summer sets in, nothing hits the spot quite like a chilled bowl of gazpacho. This classic Andalusian soup is a vibrant blend of ripe tomatoes, crisp cucumbers and punchy onions, all pureed to smooth perfect. Light, hydrating, and bursting with garden-fresh flavour. It’s the ultimate warm-weather dish.
What takes this gazpacho to the next level is a finishing touch of Maldon Chilli Sea Salt. It’s delicate flakes and gentle heat from the Aleppo pepper and bird’s eye chilli adds a kick to the natural sweetness of the tomatoes whilst adding a subtle heat that lingers just enough to keep each spoonful exciting. Serve it topped with diced cucumber, juicy tomato halves, a drizzle of extra virgin olive oil, and fresh basil leaves.
How to Make Gazpacho
Step 1 – Tame the Onion
- Boil a full kettle. Put the chopped onion in a sieve over the sink.
- Pour the boiling water over to soften bite and mellow raw flavour. Drain well and cool.
Step 2 – Blend the Soup
- Add onion, tomatoes, peeled cucumber, red pepper, garlic, sherry vinegar and olive oil to a blender.
- Season with a big pinch of Maldon Chilli Sea Salt.
- Blend until smooth (or leave slightly chunky). Taste and adjust salt and vinegar to balance. The texture should be silky and pourable but not watery.
Step 3 – Chill
- Transfer to a jug or container, cover and chill at least 2 hours (longer improves flavour).
- Stir before serving as natural separation can occur.
Step 4 – Make the Topping & Serve
- Toss diced cucumber, cherry tomatoes, basil and a pinch of Maldon Chilli Sea Salt with a drizzle of olive oil.
- Pour soup into bowls or small glasses, add 1–2 ice cubes per serving, spoon over the topping and finish with a little olive oil. Serve the soup well-chilled.
Tips & FAQs:
Tips
- Use ripe, in‑season tomatoes for natural sweetness and colour.
- Don’t skip chilling — it rounds acidity and lets flavours meld.
- For extra body, blend longer to emulsify the olive oil thoroughly.
- Prefer a super‑smooth finish? Blend, then pass through a fine sieve.
- Adjust heat with Maldon Chilli Sea Salt at the table for clean, crunchy warmth.
FAQs:
- What’s the best vinegar for gazpacho?
- Sherry vinegar delivers classic depth and balance; red wine vinegar works in a pinch.
- Can I make gazpacho ahead?
- Yes. Make 1–2 days ahead; flavours improve. Stir and re‑season with salt/vinegar just before serving.
- Can you freeze gazpacho?
- You can freeze for up to 2 months. Thaw overnight in the fridge and re‑blend to restore texture.
- How do I thicken gazpacho without bread?
- Emulsify longer, or add extra tomato and a little more olive oil. If desired, blend in a small piece of peeled cucumber for body.
- How do I make it spicier?
- Add a small fresh chilli to the blend or increase the Maldon Chilli Sea Salt sprinkle when serving.
- Is this gazpacho vegan and gluten‑free?
- Yes — as written, it’s naturally vegan and gluten‑free.
Serving Suggestions
- Serve in small glasses as a canapé shot for summer parties or alongside a tapas spread.
- Pair with tortilla Española, grilled prawns, or crusty bread with olive oil.
- Garnish variations: diced roasted pepper, finely chopped red onion, or a swirl of basil oil.
- For a lighter lunch, add a side of leafy salad with lemon vinaigrette.
Storage & Make-Ahead
- Refrigerate in an airtight jug or container for 3–4 days.
- Keep toppings separate; add just before serving to maintain crunch.
- Not intended for reheating. If separation occurs, stir or briefly re‑blend.
When Melissa was a teenager her parents took her to Tenerife. She won’t lie, they were all quite bored. And then they fell upon their very special potatoes, cooked in salty water – even seawater – until the liquid has all but evaporated leaving a sparkly sediment on their skin. It was served with a very simple roast chicken, all of which Melissa recreated here. It’s a celebration of great produce, fire and excellent Maldon Salt – when the foundations are this good, you need little else.
Here is how to make Salt-roasted Chicken with Potatoes and Canarian Mojo Rojo
- Spatchcock your chicken by standing it up and holding with one hand, and using the other to cut down either side of the backbone to remove the back. You can also use meat scissors. Save the back to make a stock.
- In a tray, lay the chicken breast-side down and pour over 1.5tbsp of oil. Rub it all over, and then sprinkle with 1.5tbsp Maldon Garlic Sea Salt. flip the chicken over and do the same to the other side. Leave to rest while setting up the barbecue.
- Light a full chimney of coals and zone your Weber Master-Touch 5750 Charcoal Barbecue, pouring the coals on just one side of the grate.
- Lay the chicken indirect, away from the coals. Put the onions directly in the coals and lay the red peppers on the grate, over the coals. Close the lid. Half-close the bottom vents and leave the top vents mostly open – you’re aiming for a temperature of between 160-180C.
- Boil the potatoes in heavily salted water on a fast boil until a sharp knife goes easily into them and then drain. Drizzle with a little bit of oil and put on the grill, directly over the coals. Move them around every 5 minutes until they colour and then push to the indirect side.
- Once the onions are soft when pressed, and the peppers blackened all over, remove from the heat. Once cool enough to handle, peel them and remove the seeds from the peppers. Add to a blender with the remaining mojo rojo ingredients and a pinch of Maldon Smoked Sea Salt flakes and blitz until smooth.
- Flip the chicken after 30 minutes. After another 15 minutes, move over to the direct side, skin-side down, to crisp up the skin. Flip once more, and probe the chicken at its thickest point – once it reads 70C internal, remove to a tray to rest.
- After 10 minutes, carve the chicken and serve with the mojo rojo in a big bowl and the potatoes on the side.