Dietary: Dairy-Free

We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!

This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.

Here is how to make our Falafel with Chopped Salad & Hummus recipe…

  1. Start by making the falafel.
  2. Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
  3. Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
  4. While the falafel is chilling, make the hummus.
  5. Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
  6. Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
  7. Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
  8. When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
  9. In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
  10. Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
  11. Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
  12. To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
  13. Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.

Looking for a delicious and super easy recipe to make? Our bruschetta recipe is the perfect appetizer, paired with juicy tomatoes and fresh, red onion for a burst of summertime flavour! We also add a few anchovy fillets on top of the veg to give a rich, umami flavour to the dish.

What is bruschetta?

Did you know ‘bruschetta’ actually refers to the bread! The word is derived from the verb ‘bruscare’ which means to char or toast. The word was invented to name stale slices of bread which had been toasted and then smothered in olive oil, garlic and salt.

However, commonly today bruschetta is known as a classic Italian antipasto, comprising of bread that is toasted in the oven/grilled, rubbed with garlic and salt and then topped with tomatoes.

What do you eat with bruschetta?

We recommend pairing bruschetta with a delicious caprese salad…light and refreshing, it’s a match made in heaven! The use of fresh tomatoes, mozzarella and basil compliment the flavours and textures of the crunchy bruschetta.

If you’re looking to expand your selection of antipastos, try cooking our padron peppers along with your bruschetta – bold and hearty in flavour, the textures of both dishes compliment each other beautifully!

Here is how to make our Tomato, Red Onion and Anchovy Bruschetta…

  1. Start by toasting your bread – we like to use a griddle pan for this as the charred edges add a lovely flavour, but using a toaster also works well.
  2. When the toast is still warm, drizzle with a little oil and then use garlic clove cut in half and rub it all over the bread – this will infuse it and compliments the tomatoes.
  3. In a small bowl, add the chopped mixed tomatoes and finely sliced red onion. Season this with the Maldon Salt and cracked black pepper, and add the 2 tbsp of olive oil. Toss this together.
  4. Spoon the tomatoes onto your prepared toasts. You could finish it here with some basil however we like to add some anchovy fillets too.
  5. Garnish with the basil leaves and serve while the toast is still a little warm.

Join us in making a delicious Nepalese Lamb Curry using our NEW Himalayan Pink Salt, selected by Maldon.

Did you know that lamb is one of the most desired meats in Nepal? One of the many ways to celebrate this meat is by preparing a lamb curry dish, usually made with lamb chops that are charcoal grilled and then sautéed in a chilli sauce. We have adapted this slightly by using lamb shoulder, as shoulder is a much richer and fattier cut of meat that works wonders when oven cooked for a period of time. This results in a deliciously succulent curry dish that will make you want to go up for second helpings!

We serve our curry with steamed turmeric rice and warm roti flatbreads on the side – which are perfect for dipping!

Here is how to make our Nepalese Lamb Curry…

  1. Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant.
  2. Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour.
  3. Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down.
  4. Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up.
  5. After an hour the sauce should be thickened and the lamb tender.
  6. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads.

Simply delicious!

Let’s make a fresh batch of momos filled with juicy minced chicken that are served with a zingy tomato and chilli chutney sauce. We prepare the momos by using our NEW Himalayan Pink Salt, selected by Maldon.

Chicken momos are a very popular North Eastern dish, particularly in Tibet. Being a tasty treat for many within the region, the word ‘momo’ actually means ‘steamed bread’ in Chinese, where people can see the resemblance to a dumpling due to it’s doughy outer and succulent, juicy centre.

Here is how to make our Chicken Momos with Tomato Chilli Chutney…

  1. Start by making the dough for the momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well.
  2. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside.
  3. Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed.
  4. Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later.
  5. Now you can shape your momos. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can.
  6. Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag.
  7. Continue with the rest of the balls and using the filling until you have all your shaped momos.
  8. Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water.
  9. Steam the momos on the layers for approximately 10 minutes.
  10. Serve the momos warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping.

This recipe is a real crowd pleaser! We use our NEW Kalahari Desert Salt, Selected by Maldon to make these tasty pork sosaties.

Sosaties are a classic South African kebab, normally comprised of lamb and apricot to bring an infusion of both sweet and savoury. We tweaked this cult favourite and used pork instead to give you a meatier bite with a slightly sweet undertone.

Did you know the name ‘sosaties’ is broken down to reflect ‘sate’, meaning skewered meat, and ‘saus’, which is a spicy sauce in Afrikaans.

Here is how to make our pork sosaties…

  1. Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated.
  2. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead).
  3. After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers.
  4. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr.
  5. Serve the skewers immediately along with the charred lemon squeezed on top.

A classic chakalaka – refreshing spicy tomato bean relish that will make you go up for second helpings! We use our NEW Kalahari Desert Salt, Selected by Maldon to elevate the spices of cumin and cayenne pepper and make your taste buds sing!

Chakalaka originates from South Africa and is a staple throughout the country! This pairs perfect with barbecues, known as braais. It is believed that the dish was developed by men who worked within the goldmines, combining vegetables with beans to form a tasty relish to give them enough energy for the day.

Here is how to make our Chakalaka…

  1. Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent.
  2. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute.
  3. Add the diced peppers and cook for a couple of minutes to allow them to soften.
  4. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes.
  5. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes.
  6. Check the seasoning and then serve.

This refreshing cocktail is perfect for the warm summer months! We combine pink grapefruit and rosemary together as both compliment each other’s flavour profile perfectly.

Make sure to add a pinch of Maldon Salt your cocktail to enhance the sweetness and counteract the bitterness from the grapefruit. Salt also enhances the citrus in sours and adds both depth and texture when the soda water is incorporated into the drink.

You can serve this cocktail with many ‘picky’ bit dishes, including our delectable arancini balls filled with creamy mozzarella and parmesan. Additionally, we recommend pairing this cocktail with a bright, summery salad such as our classic Caprese salad made up with slices of fresh cheese, tomatoes and basil.

Here is how to make our Pink Grapefruit and Rosemary Spritz…

  1. Fill a large spritz glass with ice.
  2. Pour over the grapefruit juice, followed by the Aperol.
  3. Next pour over the prosecco and then a final splash of soda water to top up the glass.
  4. Add a pinch of Maldon Salt and give the whole glass a stir to combine.
  5. Garnish with a slice of grapefruit and a sprig of rosemary.
  6. Serve immediately and enjoy!

Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.

Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.

You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.

Here is how to make our Chicken Noodle Soup…

  1. Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).
  2. Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.
  3. Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.
  4. After an hour or two you should be left with a wonderfully flavoursome broth or stock.
  5. Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.
  6. To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.
  7. Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.
  8. Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.
  9. To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.
  10. Finally drizzle with some EVOO and serve.

To start off our series in using a chicken in three ways, we first cook a large chicken to make a delicious spatchcock BBQ chicken, a family favourite that is requested at most dinners during the summer.

With a cooking time of roughly 40 minutes on the outdoor grill, it’s a very easy, fuss-free recipe to follow that will certainly deliver in flavour. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.

Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!

Here is how to make our Spatchcock BBQ Chicken…

  1. Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
  2. Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
  3. Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
  4. Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
  5. Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
  6. When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
  7. If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
  8. Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
  9. Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.

You only need a handful of ingredients to make our beautifully soft and creamy potato salad, the perfect side dish for your summer BBQ’s this year!

It’s fair to say, a good potato salad always starts with using the right variety of potatoes. The best potato to use for your salads are named ‘waxy potatoes’. These are low in starch yet hold a high sugar and water content. As a result, they tend to hold their shape more when they are cooking, and are notable less grainy than more starchier potatoes, like russets or Idaho’s. Therefore, we opt in using red potatoes for our salad, as they are best for boiling and maintain their soft, fluffy centre which is ideal for making a creamy potato salad.

When boiling your potatoes, make sure to add a pinch of Maldon Salt to the water. This is vital for a well-seasoned potato salad because when the starch in the potatoes begins to warm up from boiling, they will begin to open and absorb water, causing them to loose shape. Salting the water will allow the starch cells to close off, preventing the potatoes from becoming too soft and allowing them to maintain shape with a fluffy centre.

We recommend serving your potato salad with BBQ classics, including juicy burgers, delicious smoky chicken or perhaps as a topper to ‘bulk’ up a beautiful British Salad.

Here’s how to make our creamy potato salad…

  1. Start by placing the red skinned potatoes in a large pan and filling it with water, lightly salt it and place it on the hob.
  2. Bring to the boil and allow the potatoes to simmer for around 5 minutes until just tender but still holding their shape.
  3. Drain the potatoes and allow to cool.
  4. Once the potatoes are cool, cut them into quarters or halves depending on size. Place into a large bowl and mix together with the mayonnaise, capers, chives, dill, Maldon Salt and black pepper and lemon zest. Make sure everything is well coated but try not to break up the potatoes.
  5. Transfer the potato salad onto a serving platter and garnish with some final sprinkling of herbs and a pinch of Maldon Salt.
  6. This can be served straight away or kept in the fridge until serving. It can stay in the fridge for up to 5-days, if stored properly and securely.