Dietary: Gluten Free

You may think making ice cream from scratch is difficult, but it’s really not! Following this non-churn method will leave you with a gorgeously smooth ice cream without the faff of investing in an ice cream maker.

We make a delicious blackcurrant coulis to act as the ripple for the ice cream. All you need for the coulis is berries, sugar and lemon, in which you heat up on the stove to gain a consistency similar to jam. This is perfect to drizzle on top of the ice cream. Make sure to include the sweetness of the condensed milk and double cream to balance out the sharp tang of the blackcurrants.

Please note, if you can’t get hold of fresh blackcurrants then frozen will do, you will just have to simmer the coulis for a little longer to thicken. You can also use any other seasonal berries if you are making this at another time of year!

You can serve this ice cream with a delicious slice of chocolate cake, or even incorporated as one of the layers within our classic within our classic Knickerbocker Glory, which is perfect to be enjoyed in the sun.

  1. Start by making the blackcurrant coulis for the ripple. In a saucepan add the blackcurrants, sugar and lemon juice.
  2. Heat up the mixture and allow it to simmer for 10 minutes so it thickens and resembles jam.
  3. Tip the blackcurrant coulis into a bowl and place in the fridge to cool it.
  4. Whilst it cools, make the ice cream base. In a large bowl add the double cream and use electric beaters (or you can do by hand) to beat the cream until it forms stiff peaks.
  5. In a separate bowl, whisk together the ricotta, condensed milk, vanilla bean paste and pinch of Maldon Salt. Add the double cream into the ricotta mix and fold the mixture through so it is smooth.
  6. Tip this mixture into a freezer safe container and place into the freezer.
  7. Once the coulis mixture has cooled, take the ice cream out the freezer and then dollop some of it across the top, then use a cutlery knife to ripple this throughout the ice cream. You won’t need to use all the coulis, and if you have some leftover then it is delicious drizzled over the ice cream when serving!
  8. Once the blackcurrant has been rippled through then place the container back in the freezer and freeze overnight.

Does it matter if I use fresh or frozen berries?

If you are blending your berries for a coulis, you can use either fresh or frozen. However, it is known that frozen fruit is often softer and sweeter in taste than fresh fruit. This is because the water in the fruit expands when frozen, releasing delicious, natural sugars as they slowly begin to melt.

Can this recipe be made in an ice cream maker?

Absolutely! Brands like Magimix and Ninja have wonderful appliances that can transform homemade ice cream and sorbets in less than 40 minutes. However, the non-churn method works just as well…you will just need to have a little more patience. We recommend freezing the ice cream overnight for best results.

Can I use clotted cream instead of double cream?

To make sure your homemade ice cream will come out deliciously creamy, we recommend using heavy cream. A heavy cream, also known as heavy whipping cream, is a thicker part of milk that rises to the top because of it’s high fat content. Although clotted cream has a very high fat contents, when frozen, the cream becomes dry and crumbly when defrosted and it’s looses it’s iconic creamy texture. As a result, we recommend double cream, as it is easy to whip and when frozen it still retains is silky, rich texture.

Why don’t you try swapping your classic roasties for these delicious hasselback potatoes! These baked potatoes are thinly sliced down the middle and drizzled with plenty of juicy, garlic butter to create a perfectly crisp outside and fluffy centre – ideal as a side dish for your Sunday roast.

These potatoes would pair well with our deliciously good Slow Cooked Lamb Shoulder or our Rolled Porchetta recipe to give an extra added ‘oomph’ to your menu.

  1. If you’re using larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF. For smaller, new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF.
  2. Take one potato at a time and place in a wooden spoon (like you would carry it in an egg-and-spoon race), and cut vertical slits about 3mm / one-eighth of an inch interval.
  3. When you have cut the slits in all the potatoes you are using, put the baking tin on the hob, adding the butter, garlic and oil into the tin and heating up until sizzling.
  4. Add the potatoes cut-side down first onto the tray, spooning the buttery juice over them. Make sure to turn them well to coat evenly.
  5. Sprinkle each potato well with Maldon Salt and your rosemary and put in the oven. Cook the large potatoes for about 1 hour and 10 minutes , testing to see whether the flesh is soft (you may need another 10 minutes for this). If you are using the new potatoes, cook for around 40 minutes.
  6. Transfer to a warmed plate, and serve.

Join Ben Tish in creating the classic spring lamb with a twist! Salt crust baking is a great way to cook lamb – using Maldon Salt for the crust will allow the juices to become trapped, whilst also perfuming the meat without making it overly salty and enhancing the flavour.

You’ll not get a more tender result than this method of cooking your lamb which makes a great addition to your Sunday Roast. Accompanying the lamb are these beautiful, buttery jersey royals which are at their prime in Spring and make a great addition to the roasted lamb.

  1. Mix Maldon Salt with the egg whites to form a thick “paste”. Add some water to loosen if its too thick, you’ll need to be able to roughly mould around the lamb.
  2. Heat the oven to 160°C/ 350°F/ Gas Mark 4
  3. Season the lamb leg and then seal in a large sauté pan to brown on all sides. Turn off the heat and lay the rosemary stalks on top of the leg.
  4. Spoon some of the Maldon Salt mix into a roasting tin and place the lamb on top. Nestle around the garlic and then mould the rest of the salt mix around the lamb to seal but leave the end bones protruding out.
  5. Place the lamb in the oven and slowly cook for 2.5 – 3 hours until the meat is soft and tender with an internal temp of around 65c. Remove from the oven and rest for at least 20 minutes before cracking the crust open and carefully discarding. The lamb should come away from the bone very easily.
  6. Whilst the lamb is cooking, boil the potatoes until just tender and then drain and cool before slitting lengthwise halfway through the middle and inserting a bay leaf. Place the potatoes on a roasting tin, season with Maldon Salt and drizzle with olive oil. Place in the oven and cook for 20 minutes or until golden and crispy. We find this the best way to cook jersey royals because it creates them to have a nice, crispy finish. Reserve and keep warm.
  7. Serve chunks of the lamb alongside the bay potatoes and some garlicky aioli. Spring greens tossed in olive oil would also be a good addition. Baked lamb also pairs well with seasonal vegetables roasted in goose fat or vegetable oil, and sprinkled with Maldon Salt and pepper of course!

Interested in Salt Baking?

We have many other recipes including our delicious Salt Baked Sea Bass which showcases our to create a tender, juicy sea bass using the salt crust baking method.

What does salt crusting do?

Cooking lamb with a salt crust will lock in the natural juices of the meat. This is because when the lamb starts to cook in the oven, steam is then produced within the crust keeping it succulent and tender.

As the steam builds, some of the salt from the crust and natural oils of the meat will start to dissolve. This will then gently seep back into the lamb, giving it a rich, flavoursome taste.

You may worry that it seems like a lot of salt for this dish, however most of the crust is removed after cooking and only the correct amount of salt will season through the leg of lamb.

Should lamb be cooked in foil when roasting?

There’s no need to cover your leg of lamb with foil when it is roasting in the oven. You want a nice, slow roast to this meat so it can be enriched with flavour and covered in succulent juices. However, you may want to cover it with foil while it rests after cooking in order to retain the juices and keep it nice and warm before serving.

Do you enjoy cooking with lamb? We’ve also teamed up with chef Adam Byatt to create the delectable Buttery Lamb Leg with Weber. You may also be interested in our Lamb Chops with Parsley Aioli recipe in which shows you how to keep them tender and rich in taste!

We LOVE seeing your creations! Make sure to tag us on Instagram using #maldonsalt.

Let’s celebrate spring with a salad packed full of using the season’s delicious and vibrant produce, including jersey royal potatoes, asparagus and peas!

We give our salad a twist by making a fresh, wild garlic pesto which is drizzled on the potatoes and acts as a final salad dressing to the dish once assembled. We offer a full detailed recipe on how to make a wild garlic pesto which is also great to garnish over meat and vegetables, or stirred through a pasta dish.

If you would like to add additional elements to this salad, we welcome adding blue cheese, a handful of cherry tomatoes, red onion and a handful of fresh herbs. If you would like an alternative dressing to the dish, although ready-made sauces likes Salad Cream is a cult favourite, we also have a gorgeous apple cyder vinaigrette which made by using Aspall’s Apple Cyder Vinegar.

To finish off the dish, a generous sprinkling of Maldon Salt is a must. Not only does the sea salt flakes transform dull flavours to a more balance, brightened and elevated shine, it gives that perfect flaky crunch that you crave when you tuck into your salad.

  1. Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves.
  2. Set aside.
  3. Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife.
  4. While the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for 1 minutes until just tender. Remove the pan from the heat and drain.
  5. Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in 2/3 of the wild garlic pesto.
  6. On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
  7. Drizzle with the remaining pesto, some cracked black pepper and some Maldon Salt. Garnish with the fresh pea shoots and serve.  

Preheat the oven to 200C.

Make sure the lamb has come up to room temperature before cooking.

Place the lamb shoulder into a roasting tin. Rub the skin all over with olive oil and then cut some incisions into the skin and insert some peeled garlic cloves and small sprigs of rosemary into the cuts. Season generously with cracked black pepper and Maldon salt.

Place the lamb into the hot oven and roast for 30 minutes until the skin has browned and crisped up. Then remove from the oven and turn the oven temperature down to 150C. Carefully pour the stock into the tin around the lamb and add the wedges of red onion and lemon around the lamb. Cover the tin with tin foil and seal the edges.

Place the lamb back into the oven and allow it to cook for 4 – 5 hours. After it has had this time the lamb should be meltingly soft and tender and pull away from the bone easily. Use the lamb cooking juices to make a gravy and serve alongside the rest of your Easter table sides; roasted carrots with thyme, minted new potatoes, steamed greens and mint sauce.

You’re really missing out if you haven’t had a go at making these beautifully crispy Turnip Chips, which make a great alternative to the classic potato chip. Not only perfect for a low-carb diet, the turnips when baked give a gorgeous, sweet and nutty flavour, with a texture almost like velvet in the middle, yet crispy on the outer.

These turnip chips can be enjoyed on their own with a dipping sauce, or can be paired perfectly well with our Slow Cooked Lamb Shoulder recipe to soak up all the juices!

  1. Preheat the oven to 200ºC. Cover a baking sheet with parchment paper.
  2. Toss the turnips with olive oil, paprika, garlic powder, onion powder, Maldon Salt and pepper.
  3. Place in one layer on the baking sheet and bake for 18-20 minutes, turning them over after 10 minutes until they are nice and crispy.
  4. Mix your sour cream with the chives and season with Maldon Salt and pepper.
  1. Preheat the oven to 180ºC.
  2. Lightly grease 2 ovenproof dishes with a little butter.
  3. Place your streaky bacon into the prepared dishes, crack a couple of eggs on top and and place your cherry tomatoes in one corner.
  4. Season with salt and pepper.
  5. Place in the hot oven for 8 to 10 minutes, or until the whites are set but the yolks are still runny, then serve straight away.

How to create:
1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Remove the larger leaves from the cauliflower, and then immerse completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
3. Mix together the oil, curry powder, chilli flakes and Maldon salt.
4. Rub the cauliflower all over with the mixture.
5. Bake for 20 minutes.
6. Scatter the cauliflower with the toasted almonds, pomegranate seeds,
apricots and drizzle tahini. Add a pinch of Maldon salt to serve!

  1. Preheat oven to 200°C.

2. Peel the sweet potatoes, cut up into 1 inch pieces, toss with the olive oil and spread evenly on a baking sheet.

3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.

4. Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.

5. Wash and roughly chop the greens and the red onion, roughly chop the pecans and dice the feta.

6. Whisk together the dressing ingredients of olive oil white wine vinegar and dijon mustard.

7. Toss the roasted sweet potatoes with the warm quinoa and greens. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.

How to create:

  1. Pack your vegetables (or vegetable stalks, leaves, scraps!) into jars. Then heat the above ingredients in a pan of water to dissolve the salt, and taste – you may want to add either more sweetness or salt, be guided by your own taste buds! Pour it over (both hot or room temp is fine, but pouring it hot will soften your vegetables a bit which works nicely for cauliflower) the vegetables. Then let it all cool down, close the lid and keep in the fridge.
  2. The pickles can be eaten as they are or they make for such a good winter salad!