Place whole aubergines onto BBQ and blister on both sides until they collapse. Allow to cool, scoop out flesh, drain in a sieve and add into a mixing bowl. Add the garlic, herbs, pomegranate seeds, yogurt and a generous amount of pepper and Maldon salt and mix very well. Decant onto a large platter and spread to edges. Sprinkle with remaining pomegranate seeds, herbs, a drizzle of olive oil and the pomegranate molasses and serve with warm flatbread.
Dietary: Gluten Free
The day before you want to cook, dry brine the steaks. Simply sprinkle the Maldon on both sides of each steak and set on a rack hung over a tray. Slide into the fridge and leave uncovered overnight.
To make the blue cheese and chive butter, mash the butter, cheese and chives in a small bowl using a fork. Season with black pepper. Scoop onto a sheet of baking parchment, roll up into a log and twist the ends of the paper in opposite directions to form a neat cylinder. Chill in the fridge.
When you are ready to cook, light the barbecue and set up the fire for direct cooking. High heat is essential for searing steak, so give the grill time to heat up thoroughly.
Drizzle the steaks with olive oil and season generously with salt. Lay the steaks on the grill bars directly over the fire and cook for 5–6 minutes, flipping every 30 seconds, or until nicely caramelized. If the steaks have a strip of fat on the outside edges, use tongs to hold them vertically on their side to allow some of the fat to render off.
Using a digital probe thermometer, like the Weber Connect, is the best way to eliminate
guesswork. Insert the thermometer into the thickest part of the steak, ensuring the tip is in the centre; if you go too far the probe will be too close to the grill bars on the other side and give an inaccurate reading. The internal temperature should read 52°C for rare, 60°C for medium and 71°C for well done. If you want to rest your steaks a little before serving, remove from the grill when they’re 5–8°C below your preferred serving temperature. The temperature will continue to rise as it rests. Resting steak is a little controversial – I’m not convinced its worth it and prefer to slice and eat hot form the grill.
To serve, scatter the rocket over a large platter, adding the tomato slices and a drizzle of balsamic vinegar. Slice the steaks into thick, juicy ribbons and pile on top of the salad. Top with slices of the blue cheese and chive butter, which will melt as you eat.
Place your prawns into a tupperware container with a lid (or bowl with clingfilm). Mix all the remaining ingredients together in a small bowl until nice and even. Season generously with Maldon salt and pepper and pour over the prawns. Place the lid tightly on the container and shake to marinate the prawns. You can leave them for 30 minutes if you wish but can cook immediately too.
Sear prawns on the BBQ on both sides until opaque and bright coral in colour, adding a touch more Maldon salt on each side. Once cook, serve immediately.
Paneer is an Indian cheese that grills in a similar way to halloumi. It has a mild flavour and soaks up the spicy rub deliciously!
Cut each block of paneer in half and rest on a plate. Put the garam masala in a bowl, add the vegetable oil and salt and pepper to taste, then stir to a paste. Spoon a generous half of the paste over the paneer and rub all over. Cover and marinate in the fridge for an hour or so.
Add the cherry tomatoes to the bowl with the rest of the spiced oil and toss well to mix. Thread the tomatoes onto skewers.
To make the chutney, whizz the mint, coriander, garlic, lemon juice, chillies and sugar in a mini blender until smooth, adding a splash of water if needed. Season to taste with salt and pepper.
You can also make in a pestle and mortar for a slightly more rustic version.
When you are ready to cook, fire up the barbecue ready for direct grilling.
Get the fire really hot and give the grill bars a clean with a wire brush to minimize sticking. Lay the paneer on the grill bars directly over the fire, lower the lid and cook for 2–3 minutes, or until a nice browned crust forms on the bottom. Using a metal spatula to ease the paneer away from the grill, flip over to cook the other side. If you have a vegetable grilling tray, this is a good time to use it.
At the same time as you add the paneer, add the tomato skewers to the grill and cook until the tomatoes are lightly charred and starting to burst open.
Serve the paneer on a bed of salad leaves with the tomato skewers on top. Drizzle over some of the chutney and serve the rest alongside. Add an extra pinch of Maldon little extra crunch!
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.
This bright summer salad is colourful and packed full of flavour! We use juicy, fresh peaches to compliment the creamy, rich mozzarella beautifully, which leaves a perfect balance between and sweet and savoury.
Grilling your peaches will help to intensify the fruit’s natural sweetness with a gentle light, smoky flavour. Make sure to season well with a pinch of Maldon Salt to really elevate the sweet notes of the peaches whilst cooking on the griddle pan.
Substitutions can easily be made for this dish, such as switching the mozzarella cheese for burrata, halloumi or feta. Instead of using serrano ham, you could use prosciutto or parma ham. If you do not want to to add meat to your salad, we offer a selection of vegetarian-based salads, including a classic caprese salad, made with juicy heirloom tomatoes
- Heat up a griddle pan and lightly grease with oil.
- Cut the peaches in half and remove the stone. Place the peaches onto the griddle pan and leave to cook for 3 minutes on each side (you want nice griddle lines across the fruit).
- Place a small pan of water on to boil, and then boil the broad beans on to cook for 2 minutes until tender. Drain from the water and set aside.
- In a small bowl whisk together the olive oil, lemon juice, cracked black pepper and pinch of Maldon Salt.
- On a large serving platter arrange the wild rocket and then top with the griddled peaches torn mozzarella, serrano ham and scatter around the blanched broad beans.
- Drizzle over the lemony dressing and then garnish with mint leaves.
Can this be made vegan?
This dish can easily be made vegan! There are many plant-based cheeses available in supermarkets, including Cathedral City Dairy Free, Violife and Applewood. You can also use nutritional yeast, which is known to be the best alternative to cheese as it closely resembles Parmesan with it’s nutty, rich and slightly salty flavour.
You can replace the meat with Tempeh, which is a high protein-packed product made from soybean. You could also using Tofu, which comes in many different varieties from soft silken to super-firm, allowing you to achieve your most preferred consistency.
How long can you keep leftovers for?
It’s advised that salads are normally okay to consumer for 1-2 days after making, and can be stored in the fridge for up to 5 days. However, if you do have any leftover, make sure to keep them in air-tight container or wrapped in shrink wrap before putting them in the fridge, or the meat and cheese will spoil.
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.
Here is how to make our Blackberry & Thyme Margarita…
- Mix together the Maldon Salt and the picked thyme leaves on a small plate. Set side.
- Rub the rim of a lowball glass or short tumbler with the wedge of lime so it is wet. Then, turn the glass upside down into the salt and thyme mix and press, turning it so that t there is a good even coating of salt around the rim of each glass.
- In a cocktail shaker add the 6 blackberries and 3 thyme sprigs. Muddle these well by pressing the the blackberries so that they burst and break down.
- In the same shaker add the tequila, agave and lime juice.
- Fill the shaker half full of ice, then pop the lid on and shake well for a minute until the shaker is cold to touch.
- Add some ice cubes into your salt rimmed glasses.
- Pour the margarita through a fine strainer into each glass.
- Garnish with the remaining blackberries and a sprig of thyme in each glass.
- Serve immediately and enjoy!
How to make this virgin / alcohol-free?
You can easily make this recipe virgin / alcohol-free by replacing the tequila and using a combination of ingredients:
- Lime and lemon juice to bring citrus.
- Tonic or Sparkling water to add bubbles.
- Simple syrup / agave syrup to balance out the tartness.
What to serve with this cocktail?
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.
What other herbs would work instead of thyme?
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.
This recipe is deliciously quick and easy to make – whether that be on your BBQ or a trusty, griddle pan in your kitchen! We chose to barbecue our king prawn as the grilling process will allow the meat to retain more nutrients and juices in comparison to frying them.
We created a beautiful green sauce to brush over the king prawns to infuse a punch of zest from lime and gentle warmth from the ginger and garlic.
A pinch of Maldon Salt is important in this recipe because salt will ensure water is drawn out from the prawns to maintain an even cook without the shellfish drying out, resulting in a perfectly plump, sweet prawn.
- In a high-powered blender or food processor, blitz together the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon Salt. Mix this until you have a smooth and vibrantly green butter.
- Heat up the BBQ or alternatively you can you a griddle pan. Brush the prawns all over with the green butter until they are well coated. Place them on the griddle and cook for 2 minutes on each side until they are bright pink and cooked with light charring on their shells.
- Remove the prawns from the griddle and brush with some more of the butter, allowing it to soak in. Add the lime wedges to the hot griddle pan and cook them for a minute on each side to char.
- Remove the lime wedges and squeeze them over the prawns. Sprinkle over the finely diced chilli and coriander leaves and the prawns are ready to serve.
Our BBQ sweetcorn dish brings together the natural sweetness of corn on the cob with the deliciously smoky flavours of harissa and Maldon Smoked Salt.
Sweetcorn on the barbecue or grill provides much more flavour then boiling in a pot, as the open flames will allow the cob to get gently charred, allowing a delectable taste of sweet-and-savoury as you take your first bite.
We have coated the sweetcorn with a tasty, flavoured butter recipe that includes chopped coriander, a touch of harissa and a pinch of Maldon Smoked Salt to add a dynamic taste experience, making each mouthful exciting and memorable.
Here is how to make the harissa and coriander butter…
- In a small bowl, prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and Maldon Smoked Salt.
- Place a piece of cling film to cover over the bowl and let is rest in a cool, dark place, ideally a fridge.
Now let’s begin cooking the sweetcorn…
- Heat up the barbecue or alternatively you can use a griddle pan.
- Use a pastry brush to brush the butter onto your sweetcorn, and then place them onto the barbecue and cook for 4 – 5 minutes on each side until the corn is bright yellow and cooked, with charred areas.
- Once the corn is cooked, brush it with a little bit of the butter and a final sprinkling of Maldon Smoked Salt.
- Your BBQ sweetcorn is now ready to be served. We recommend serving this dish with our Smokey Chargrilled Chicken recipe, which is perfect for a late summer’s evening supper!
Do you need to boil sweetcorn before barbecuing it?
There is no need to boil or steam sweetcorn before grilling or barbecuing it. This is because if you go straight to grilling, you gain a sweeter, perfect smoky taste to your corn with the pleasantries of charred edges, adding texture and depth to the dish. Boiling will only reduce the sweetness of the corn.
Grilling corn with husks…
A husk or hull, is the external, leafy shell that covers and protects the corn whilst it grows. Many people grill their sweetcorn with the husk still on because although it requires a bit of hard work and effort reaps with flavourful rewards.
- Firstly, you need to make sure you remove the silk of the corn, which is the long stands that grow underneath the husk.
- Now soak the cobs for 15-20 minutes. This will prevent the husks from catching on fire from the BBQ or pan griddle.
- Once soaked, begin grilling the sweetcorn for 20-25 minutes, turning them evenly to get a blackened coating on the outside of the husk.
You now have deliciously moist, juicy BBQ sweetcorn corn with a hint of charr to it to give a gentle nuttiness.
Another popular method if grilling sweetcorn in foil, which also allows the sweetcorn to become beautifully moist, but it last the smoky grill flavour.