Dietary: Gluten Free

Whether you use a pestle and mortar in this recipe or a hand blender – Maldon Salt flakes will help grind down the herbs and butter into a beautiful paste. This is a big ratio of herbs to butter and that’s how I love it. You can add the garlic or leave it out, as chives give a nice hit of allium. If you can’t grind sorrel, add watercress or spinach and a gentle spritz of lemon. This is good with grilled chicken and also with simple barbecued vegetables.

  1. Put the potatoes into cold water and add a half of the Maldon Salt. Boil for 10-15 minutes or until a knife can easily go through.
  2. Meanwhile pound or blitz the herbs, butter, garlic (if using) and the remaining Maldon Salt. You will have this amazing emerald l-green buttery herb paste.
  3. Drain the potatoes and dress in the buttery herbs while still hot. Serve immediately.

Squashing the chicken with a weight while cooked on a plancha or a cast iron pan is a Georgian technique, yet basting it with lots of honeyed and spiced kefir is my Ukrainian dad’s technique. It cooks rather quickly and is so delicious. Salting the chicken a little in advance ensures tender flesh and crispy skin. Watch the flames if you are cooking it over fire, they shouldn’t be too fierce, but a bit of char is of course welcome.

  1. To spatchcock the chicken, simply cut along the backbone with some scissors or cut with a meat knife. Press on the breast to flatten it.
  2. Rub 2/3rds of Maldon Salt into the chicken’s skin, then rub in the oil and leave for 15 minutes to an hour. If your chicken was in the fridge it should come to room temp in that time.
  3. Mix the kefir with the rest of the Maldon Salt salt and paprika.
  4. Heat the fire pit or barbecue or otherwise lightly oil a large cast iron frying pan or even an oiled baking tray which you can place on the bottom shelf of a 200C preheated oven.
  5. Start cooking the chicken cut side down, for about 7 minutes, then turn the it skin-side down and place a pan and a weight on (be careful that this is all stable enough and does not collapse) and cook for about 10 minutes. Check that the skin is not becoming too black, if it is lower the flames (by pushing coals to the side if doing it over fire), and cook on cut side down under a weight for another 5 minutes. Your small chicken will likely need a further 5 under a weight and another 5 minutes when you baste the chicken with the kefir marinade.
  6. To check that the chicken is done, pull away at the leg (it should pull away from the joint easily) and pierce the thigh and breast, then pressing on it to see if the juices run clear.
  7. Serve with the green potatoes and a simple lettuce salad.

Pork and apple is a classic combination. Any variety of sharp apple will do here, but the red ones add a beautiful splash of colour to your kebabs.

  1. Cut the pork steaks into 3cm (1 ¼ inch) cubes, dropping them into a mixing bowl as you go. Add the mustard, olive oil and a good pinch of Maldon Salt and freshly ground black pepper. Stir well to coat the meat in the marinade, cover, then transfer to the fridge to marinate for 2 hours, or overnight if you have time.
  2. When you are ready to cook, light the barbecue and set up the fire for direct cooking.
  3. Chop the apples into quarters, remove the cores, then cut each piece in half – you should have 16 wedges. Add the apple to the pork and stir to coat in the marinade. Thread alternating pieces of pork and apple onto the skewers.
  4. Once the barbecue is hot, lay the skewers onto the grill bars a little away from the fire – you want to cook over a moderate heat. Shut the lid and cook for 20 minutes, or until the pork is cooked through; the internal temperature should read 63c (145 F) for medium or 71c (160 F) for well done on a digital thermometer.
  5. Serve with salad leaves and mustard on the side if you like.

Dredging clumps of crispy green beans through chilli sauce spiced mayonnaise is rather a wonderful way to eat. This pairs well with a cold beer and friends. I like to pile the lightly coated green beans to encourage a bit of clumping. But do still cook in manageable batches. Draining each in-between piling on to a plate. Then you can tear away sections that way you eat form a perfect dredging apparatus.

In terms of adding chilli to the mayonnaise, play with your favourite sauce options. Go with a hot sauce for a more vinegar led kick. For a spicy funk, try XO sauce or chilli rayu.

  1. In a large bowl, beat the egg whites until fluffy with soft peaks. Whisk in the flour and sparkling water.
  2. Heat the oil in a wide, deep pan until about 180C or when a little bit of batter fries well in contact with the oil.
  3. Meanwhile mix together the chilli sauce and the mayonnaise.
  4. Dredge the beans through the batter, allowing any excess to fall off. Gently lay the batter-covered beans in the pan, crisscrossing the beans to form tangled masses. Fry in batches for 3 minutes, turning once to cook evenly. Drain on kitchen paper and repeat until the beans are cooked. Add a generous pinch of Maldon Salt to each batch you make.
  5. Arrange on a platter with the chilli mayonnaise in a deep dipping bowl. Take great pleasure in dredging chunks of green beans through the chilli mayonnaise.

Make the classic whiskey sour with a flowery twist from the infused flavours of lavender and nectarine syrup to give a subtle sweetness to the cocktail…delicious!

  1. Prepare the syrup the day before by mixing the water, sugar, a pinch of Maldon Salt and the cut nectarine in a saucepan. Let it boil for 5 minutes, add the lavender and remove from the heat. Cover and leave to cool.
  2. Mix the ingredients in a liquidiser at full power until the ice has started to crush and a thick foam has formed.
  3. Serve and garnish with a sprig of lavender.

Create the perfect pistachio ice cream, but make it vegan! The buttery, nutty flavour of the humble pistachio really is intensified when combined with the rich, creamy coconut milk as the vegan alternative to the ice cream. Sprinkled with a pinch of Maldon Salt and chocolate cocoa and you’ll want to go for seconds!

  1. Put all the ingredients in a liquidiser and blend at full power until the mixture is a smooth cream with no chunks.
  2. Pour the cream mixture into the cake mould, cover it with baking paper and freeze it for at least 6 hours, preferably overnight.
  3.  Chop and toast the pistachios for the topping for a 2-3 minutes. Scrape one side of the chocolate bar with a knife to get chocolate shavings.
  4. If you want, create balls with a special spoon or make quenelles with the help of two soup spoons. Sprinkle each portion with pistachios, chocolate shavings and a pinch of Maldon Salt.

The perfect summer dessert – freshly baked apricots coated with a rosemary, butter glaze. Sprinkle a generous pinch of Maldon Salt to enhance the sweetness of the fresh apricots.

  1. Cut the butter into slices, put it in the liquidiser together with the washed and prepared rosemary. Add the sugar and blend at maximum speed for 2 minutes. Put the mixture into a bowl, let it soften at room temperature. Heat the oven to 160ºC.
  2. Wash the apricots and cut into the top of each apricot. Open up the cut with a knife and insert a portion of butter into each cut. Spread the rest of the butter over the dish.
  3. Put the dish in the oven and bake for 20-30 minutes on indirect heat. Once they begin to brown slightly, take out of the oven and serve with a sprinkle of Maldon Salt. On a hot summer’s day, serve with vanilla ice cream, cream or frozen yogurt.

The tender lamb chops is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb.

  1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature.
  2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside.
  3. . Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made.

The classic Paella, a cult favourite within the Spanish cuisine. Paired with saffron flavoured rice, this dish carries an abundance of flavours, including chicken; Norwegian Lobster, squid, mussels and monkfish.

  1. For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels for a minute, remove from the heat and set aside without opening the lid. 
  2. Whilst the mussels are boiling, begin prepping the remainder of the vegetables, chopping them finely. Heat the paella pan, keeping the pan on a medium-high heat in the centre, whilst keeping the sides at a low hear.
  3. Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic to the pan.
  4. Brown the Norwegian Lobsters and prawns for 1 minute on either side and remove them.
  5. For the sauté base, move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 minutes at a low heat. Add the tomato and stir the mixture together. Add a pinch of sugar and Maldon Salt.
  6. Move the sauté mix to the sides of the paella pan where the heat is lower. Add another tablespoon of oil and fry the chicken for 5-10 minutes and the squid 5 for minutes more (until they are golden). Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
  7. Sauté the green beans and peas for 2 minutes. Bring the sauté mixture back from the sides to the centre and stir everything together.
  8. Add the remaining oil and the rice, stirring with the ingredients for 2 minutes over a high heat. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
  9. Add the fish stock. When the water boils, lower the heat to the minimum and leave to simmer for 20 minutes. After 10 minutes, add the diced monkfish to the rice. Open the mussels, keeping only the shell with the mussel meat. Finally, place the prawns, Norwegian Lobsters and mussels on top of the rice.
  10. After 20 minutes, turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes. Serve with eighths of lemon. Finish with a pinch of Maldon Salt.

The infamous French salad tossed in a flavoursome dressing that will impress your guests. Instead of using the typical tuna fish, we have used anchovies to give the dish a balance of umami and saltiness.

  1. Wash and slice the tomatoes, toss them into a salad bowl and season with a pinch of Maldon Salt. Wash and dry the pepper and cucumber. Then, slice the pepper into thin strips, removing the stalk and pips as you go, and chop the cucumber into fine slices. Mix both in with the tomatoes.
  2. Peel and chop the garlic clove and spring onion, add them to the salad bowl and throw in 2 pinches of Maldon Salt, 3-4 pinches of freshly ground pepper, and the vinegar. Mix well together.
  3. Wash and dry the basil, remove the leaves from the stalk, chop them and add them to the salad dressing, along with the olive oil, then pour into the salad bowl.
  4. Before serving, peel the eggs, cut each one into quarters and add to the salad with the anchovies.