Dietary: Dairy-Free

Simple yet refreshing. Our cucumber salad recipe is quick and easy to make within a matter of minutes…perfect for the summer!

When choosing your cucumber, we recommend using a seedless variety. English cucumbers are great for this as they are long, slim and hardly have any seeds. You can also opt for Persian cucumbers, however they are notably shorter in comparison to English cucumbers.

Pair this salad with summertime classics, including juicy burgers and chargrilled chicken on the BBQ for that perfect cool contrast from the warm meats.

  1. Finely slice the cucumber. In a bowl, toss the cucumber slices with Maldon Salt and a small pinch of sugar. Let this stand for roughly 5 minutes.
  2. Add the cucumber to a large bowl with the red onion, white wine vinegar, Maldon Salt and cracked black pepper.
  3. Transfer onto a serving plate and garnish with dill sprigs and Maldon Salt before serving.

This quick and easy edamame recipe is perfect as an appetizer for your dinner party. Seasoned generously with Maldon Salt, these beans are crunchy and seriously addicting to eat, especially if you have a side of soy sauce and lemon wedges to add a hit of citrus to the dish.

You can serve edamame beans with many other dishes, including a delicious prawn pad thai. The edamame bean has a faint pea almost buttery taste with a hint of sweet nuttiness to it, which compliments the sweet-savour fusion of the pad thai.

Here is how to make our salted edamame beans…

  1. Place a large pan of water on to boil.
  2. When simmering, add the frozen edamame beans and blanch for 5 minutes until bright green and cooked through.
  3. Drain the beans from the water and place in a large serving bowl, sprinkle generously with Maldon Salt.
  4. Serve immediately with soy sauce for dipping and lemon wedges.

Embrace the joy of home cooking with our delicious classic chip recipe. There is something special in making chips from scratch, from the glorious aroma to the satisfying crunch!

We season our homemade chips with a generous pinch of Maldon Salt, garlic and a few sprigs of rosemary to elevate the flavour to new heights. Whether you are a seasoned pro or a novice in the kitchen, this easy-to-follow recipe will allow you to dish up golden, crispy chips…the perfect alternative to any store-bought counterpart.

We recommend baking these chips with a juicy burger, ideal for the warm, summer evenings. Additionally, you can also have a go in making chips from another vegetable, perhaps our delicious baked turnip chips, which can be enjoyed on their own with a dipping sauce or paired with a succulent lamb shoulder.

  1. Preheat the oven to 180C.
  2. Start by cutting the potatoes into chips, keeping the skin on (you can make these as thin or chunky as you like).
  3. Place a large pan of lightly salted water on the hob and add the chips. Bring the water to the boil and let them simmer for 3 – 5 minutes until they are still holding their shape, but a sharp knife can be inserted.
  4. Drain the chips and allow them to steam for a few minutes in the colander – give the colander a little shake to gently rough up the edges too.
  5. While the chips are steaming, pour the vegetable oil into a large baking tray and place into the preheated oven to heat up the oil.
  6. After 5 mins, remove the tray from the oven and tip the chips into the hot oil – be very careful as the hot oil will spit. Flip and coat the chips in the oil. Add the bashed garlic cloves and a few sprigs of the rosemary. Season well with Maldon Salt and cracked black pepper and place the chips back in the oven.
  7. Roast the chips for 15 minutes, then take them out and flip and rotate the chips using a spatula. Place them back in the oven for another 15 – 20 mins depending on the size of your chips. You want them golden brown and crispy all over.
  8. Remove from the oven and sprinkle with a final pinch of Maldon Salt.

It’s World Cocktail Day on the 13th May, 2023! We’re celebrating by teaming up with our good friends at Feragaia in creating a delicious Blackcurrant Lemon Sour.

Did you know that the Pantone colour of the year is #vivamagenta? We wanted to replicate this colour within our cocktail to promote empowerment and strength.

  1. Mix everything in a shaker without ice and shake well.
  2. Then add ice and shake again, for 30 seconds until it is nicely cold on the outside.
  3. Strain into a coupe glass and garnish with a lemon twist.
  4. Serve immediately and enjoy!

Pad Thai originated from Thailand in the mid 1930s, with the dish known to be created from Thailand’s focus on nation-building. It is for that reason why there are Chinese noodles within the dish and being named ‘pad thai’ (thai stir fry) to embrace nationalism between the two counties.

We use juicy, king prawns sprinkled with roasted peanuts and beansprouts to give a crunchy-like texture to the dish. With powerful flavours of tamarind paste, chili flakes and fish sauce, this recipe is lip-smackingly tasty and you’ll be begging for second helpings!

  1. Start by cooking the rice noodles according to the packet, drain and set aside tossing in a little oil to stop them sticking together.
  2. Heat 1 tbsp of the oil in a large wok. Cook the king prawns until pink and just cooked, remove from the pan, and set aside. In the same pan add the second tbsp of oil and then the sliced shallot and fry until softened. Next add the fish sauce, sugar, tamarind paste, Maldon Salt and cook until the sugar has dissolved.
  3. Next add the cooked noodles, rice wine vinegar and chilli flakes and cook for a minute.
  4. Then push the noodles to one side and add the beaten egg. Cook and scramble the egg on the bottom of the pan and then once cooked, stir back through the noodles.
  5. Remove from the heat and add the beansprouts, prawns, and chives.
  6. Serve topped with the chopped, roasted peanuts, some extra sliced chilli and lime wedges.

We are delighted to announce the second recipe to our collaboration with Jesse Jenkins, A.D.I.P, is the delectable bibimbap.

Bibimbap is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It’s one of Jesse’s favourites and a great way to make a meal for one using up the vegetable odds and ends you have to hand.

The simple combination of a pinch of Maldon Salt and sesame oil is delicious…A little Maldon goes a long way – there are 300 pinches in one 250g box!

  1. Thinly slice cucumbers before seasoning with a pinch of Maldon Salt, sugar, and vinegar.
  2. Set aside and drain before serving.
  3. Roughly cut your vegetables into similar sizes before sautéing in a splash of oil on medium heat. Cook until just tender, around 3-5 minutes. Season with a pinch of Maldon Salt and sesame oil. You can sauté all the veggies together but Jesse prefers to keep them separate until serving as mixing them in the bowl before you eat is very enjoyable!
  4. Put the vegetables, quick pickles, fried egg, sesame oil and spicy sauce over your rice and mix.
  5. Serve immediately – delicious!

We’ve teamed up with Honest Toil to create a delicious panzanella salad, made with grilled artichoke, crispy croutons and toasted Marcona almonds to give a hearty bite.

A panzanella is known for being a chopped Tuscan and Umbrian salad, where bread, onions and tomatoes are used as the main components for the dish. However, we add a little bit of ‘Greek’ to the dish with the addition of Honest Toil’s Extra Virgin Olive Oil as the dressing for this recipe.

Honest Toil’s oil is pressed solely from their koroneiki olives, based just south of Kyparissia on the west coast of the Peloponnese, in Greece. It gives a beautiful, fresh flavour from being unblended and properly cold-pressed – causing it to be as pure as it gets!

We incorporate the flavoursome olive oil by not only drizzling it into the salad, but by creating a mouthwateringly good salsa verde! Adding herbs of parsley, basil and mint, we build the dressing with a variety of capers, cornichons and anchovy filet to give a gentle ‘umami’ kick to the dressing.

  1. Start by making the salsa verde. Combine the finely chopped garlic, fresh herbs, capers, anchovy, cornichon, and red chilli. Stir in the Dijon mustard, red wine vinegar and Honest Toil olive oil until you can a nice consistency – you may need to add a little more vinegar or olive oil. Add Maldon Salt and cracked black pepper and then taste and check the seasoning.
  2. Set aside.
  3. Preheat the oven to 180C.
  4. To make the ciabatta croutons, tear the ciabatta bread into bite size pieces. Place onto a baking tray and drizzle with the Honest Toil olive oil. Season with Maldon Salt and some black pepper and then toss well with your hands making sure the bread is evenly coated.
  5. Place into the preheated oven for 8 minutes, checking them halfway through, until they are golden and toasted.
  6. Remove from the oven and set aside.
  7. To assemble the salad, pile the freekeh onto a platter and toss with the chargrilled artichoke pieces. Then scatter over the broad beans and toasted almonds.
  8. Drizzle across the salsa verde and finally finish with the toasted ciabatta croutons and some fresh mint leaves.

We are delighted to announce our collaboration with the very talented Jesse Jenkins. Known to many as A.D.I.P (Another Day in Paradise), Jesse has taken over the London food scene recently with his highly creative, cinematic cooking videos.

Across the months of April and May 2023, we will be making a series of video-style recipes which surround the themes of producing midweek recipes to be enjoyed amongst family and friends. Maldon Salt is used in each and every one of these dishes to elevate even the simplest form of ingredients, where these recipes can be easily recreated in the comfort of your own home.

Starting the series off, we introduce A.D.I.P’ Dinner Party inspired recipe, which is a delicious Roast Chicken and Potatoes.

This recipe is all about seasoning…which is what Maldon certainly knows a thing or two about! You should season the chicken all over, from top to bottom – to even the inside cavity! This is because salt will change the structure of the chicken’s muscle proteins so that the juices are retained. When Maldon is added onto the chicken, juices from the inside of the meat are drawn to the surface, causing the protein to become beautifully succulent once roasted in the oven.

Method

  1. Cover the chicken in olive oil, making sure to get it everywhere. Season with a generous pinch of Maldon Salt – a little salt on the top, bottom and inside the cavity. Leave it to rest in the fridge uncovered for a minimum of two hours. You can leave it overnight.
  2. Slice the potatoes in to 2cm discs and leave to soak in cold water until your chicken is ready to roast.  Rinse and coat with a few tbsp of olive oil, a pinch of Maldon salt, some black pepper, and fresh rosemary. Place them in a sheet tray with the chicken on top / ideally on a wire rack. Add the lemon half and rosemary sprigs to the cavity of the chicken.
  3. Roast at 100c for 1hour. Turn the heat up to 250c for 30 minutes or until the chicken reaches 160c internally and is golden brown all over. Jesse removes the chicken to rest and return the potatoes to the oven for 10 more minutes or until the entire tray has good colour.
  4. For the mayonnaise – whisk the egg yolk and Dijon until combined. Continue whisking and slowly adding oil. When it starts to become thick, add a little lemon and continue adding oil. Then add the vinegar, alternating until you reach your desired consistency. There is almost no end to how much oil you can get in to a mayonnaise if you keep adding, lemon, vinegar, or water – so stop when you like the taste and texture. Add a pinch of Maldon Salt and some grated garlic.
  5. Serve with a simple salad and enjoy.

Did you know acai bowls originated in Brazil, where the classic pureed berry dish became globally loved for it’s refreshing smoothie like texture from the blending of the acai berry, causing it to have it’s classic purple-hued colour.

The bowl is then topped with a heap of sliced fruits, nuts and seeds. You can follow our homemade granola recipe to also add as a topped to your bowl, giving it a delectable, crunchy texture.

  1. Place your bowls in the freezer – this will help keep the puree in form without melting.
  2. Add the acai powder, frozen banana, frozen berries, ice cubes and pinch of Maldon Salt into a high powered blender and blend until smooth.
  3. Pour the smoothie into 2 bowls, then top with any of the following toppings you like: sliced kiwi, diced mango, sliced strawberries, blueberries, coconut flakes, granola, chia seeds.
  4. Serve immediately.

Dukkah, also commonly spelt duqqa, is a Middle Eastern and Egyptian blend of nuts, seeds and warming spices, coarsely grounded to create a savory, sweet and slightly zesty flavour!

Typically used as a dip for breads or vegetables, we serve ours on a softly roasted sweet potato to really infuse the flavours and aromas of the blend. We use a pinch of Maldon Salt to heighten the earthy notes of pistachios, almonds and cumin within this dish.

  1. Start by toasting the nuts. Heat the oven to 180C and place the nuts on to a baking tray and place in the oven for 5 minutes – keep an eye on them so they don’t burn but are nicely golden.
  2. Remove from the oven and then when slightly cooled, chop or bash in a pestle and mortar. Then tip into a large bowl.
  3. In a large frying pan start by toasting the sesame seeds, then add these to the nuts.
  4. Next toast the fennel seeds, coriander seeds and cumin seeds until they are golden and smelling fragrant. Add these to the pestle and mortar and crush before adding to the bowl with the nuts. Add the smoked paprika, Maldon Salt and black sesame seeds and mix well.
  5. You can now use this dukkah on several dishes – salads, on feta or burrata, meat and fish, roasted vegetables and hummus. We served ours on a soft roasted sweet potato.