Discover a charred broccoli salad with caramelised edges, creamy feta and fresh mint, all tossed in a zesty lemon‑garlic dressing. Roasted at high heat for maximum flavour and tender‑crisp bite, this easy broccoli salad is a vibrant side for weeknights and a standout on festive tables. Finished with a pinch of Maldon Garlic Sea Salt for clean, bright seasoning.
How to char broccoli?
Toss florets with oil and salt, spread on a hot tray in a single layer. Roast at 240°C fan for 15–20 minutes until edges are deeply browned and stems are tender‑crisp. Finish with Maldon Garlic Sea Salt flakes.
How to Make Charred Broccoli Salad with Feta, Almonds & Mint
Step 1 Roast the Broccoli
Preheat oven to 240°C fan (465–480°F) or its highest setting. Preheat the tray for extra char on the broccoli; make sure to rotate the pan halway.
Toss florets with 3 tbsp olive oil and a good pinch of Maldon Original Sea Salt.
Spread in a single layer on your largest baking tray (use two if needed so broccoli browns, not steams).
Roast 15–20 minutes until tender with deeply charred edges. Texture cue: tender‑crisp with caramelised tips.
Step 2 – Make the Lemon-Garlic Dressing
Whisk lemon zest and juice, 5 tbsp olive oil, honey, grated garlic and chilli flakes.
Season with a pinch of Maldon Garlic Sea Salt to taste.
Step 3 – Assemble and Serve
Pile warm broccoli onto a large platter.
Top with crumbled feta, toasted almonds and mint leaves.
Drizzle over half the dressing; serve the rest alongside so guests can add more. You can serve at either warm or room remperature.
Tips & FAQs:
Tips:
Dry broccoli well and cut similar‑sized florets for even charring.
Don’t overcrowd the tray—space equals char.
For extra smoky notes, finish under a hot grill/broiler for 1–2 minutes or on a BBQ.
Finish with a final pinch of Maldon Original Sea Salt at the table for crunch and clean salinity.
FAQs:
How do you char broccoli without burning it?
Use very hot oven, large tray, and oil lightly. Roast until edges caramelise (15–20 mins), then check every 2 minutes.
Can I make charred broccoli salad ahead?
Roast broccoli and make dressing up to 2 days ahead. Dress just before serving; add mint and feta last for freshness.
Can I use frozen broccoli?
Yes. Roast from frozen on a preheated tray at high heat; expect a couple of extra minutes and slightly softer texture.
How do I make it vegan or nut‑free?
Swap feta for a vegan alternative (or omit), honey for maple syrup; replace almonds with toasted seeds (pumpkin/sunflower).
Can I grill instead of roast?
Toss florets with oil and salt, thread onto skewers or use a grill basket. High heat, 8–10 minutes, turning for even char.
Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
Pour the syrup through a strainer. Discard the peel.
Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.
If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
Mix the marinade ingredients in a large bowl.
Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.
Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.
Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.
If you’re after a quick, crowd-pleasing side or the perfect party snack, these air fryer mini baked potatoes are your new go-to. Made with mall new potatoes, tossed in olive oil and cooked until golden and crispy in the air fryer, they delivery big flavour in bite-sized form. Fork-tender on the inside with irresistibly crispy skins on the outer, each potato is then split and stuffed with cool sour cream, finely chopped chives and crispy bacon piece. A final pinch of Maldon Smoked Sea Salt adds a rich, bold finish that takes these humble spuds to the next level.
How to Make Air Fryer Mini Baked Potatoes with Sour Cream, Chives & Crispy Bacon
Using the air fryer means no fuss and no long oven times – just line the basket with parchments paper, cook the potatoes in a single layer, and in minutes you’ll have perfectly crispy air fryer potatoes ready to serve.
This quick potato recipe is ideal for parties, BBQs, or even a fun side dish for weeknight dinners. They’re also a smart way to use up leftover potatoes – simply reheat and top before serving. Whether you’re entertaining a crowd or treating yourself – these mini loaded baked potatoes are guaranteed to disappear fast!
Prepare and Cook the Potatoes
Preheat the air fryer to 200C. Line the air fryer basket with parchment paper for easy clean-up.
Toss the new potatoes with 2 tbsp olive oil and a pinch of Maldon Smoked Sea Salt. Add the potatoes to the air fryer basket and cook for 15-20 minutes until the potatoes are crisp and fork-tender.
Cook the Bacon
Set the potatoes aside to cool slightly as you add the lardons to the air fryer basket, this time lined with parchment paper. Cook for 5-7 minutes until crisp. Transfer to a plate lined with kitchen paper to soak up any excess oil.
Assemble and Serve
Cut slits on the tops of the potatoes. Dollop each potato with a little sour cream. Scatter over the lardons and chives. Finish with Maldon Smoked Sea Salt and lots of freshly ground black pepper.
Tips
What’s the best potato for this recipe?
The best potato for air fryer mini baked potatoes is a waxy, small variety, such as baby new potatoes, Charlotte potatoes and baby Yukon Golds. This is because these types of potatoes hold their shape well, have a creamy texture inside and create a beautifully crispy skin in the air fryer. Make sure to look for potatoes that are evenly sized for consistent cooking, and avoid starchy varieties like russets that can dry out and crumble when cooked small.
Can this be made vegetarian or vegan?
Yes, this air fryer mini baked potatoes recipes can be easily adapted for a vegetarian or vegan. For the vegetarian version, instead of using bacon, try swapping to a vegetarian bacon alternative. such as Richmond Meat Free Bacon Rashers or THIS Isn’t Bacon Plant Based Rashers. To make this suitable for a vegan, swap sour cream with a plant-based alternative, such as Greenvie Vegan Sour Cream or cashew-based cream.
Can you make air fryer mini baked potatoes ahead of time?
Yes, you can make this recipe ahead of time.
Cook the potatoes in advance. Air fry the mini potatoes until fork-tender and crispy. Store in an airtight container in the fridge for up to 2 days.
Prep the toppings. Chop the chives, cook the bacon (or vegan alternative) and mix the sour cream ahead of time. Keep topping stored separately in the fridge.
Reheat before serving. Reheat the mini potatoes in the air fryer at 180/200C for 5-8 minutes, until hot and re-crisped. Slice, stuff and season just before serving for best texture and taste.
These methods make this recipe ideal for party prep or hosting a dinner party, so you can enjoy the moment without rushing around in the kitchen.
Serving Suggestions
KimchiMaldon Garlic Sea SaltAvocado
Here are some delicious and versatile serving suggestions for mini baked potatoes – perfect as party bites, sides, or even a fun main course!
Let the mini baked potatoes cool completely. Store in an airtight container lined with paper towel to absorb moisture. Store in the fridge for up to 3-4 days. When reheating, pop into the air fryer at 180/200C for 5-8 minutes.
How to store mini baked potatoes in the freezer
Place the mini baked potatoes on a tray lined with parchment and freeze until solid (roughly 1-2 hours). Transfer to a freezer-safe bag or container and store for up to 3 months. When reheating, pop into the air fryer at 180/200C for 12-15 minutes. To speed things up, thaw in the fridge overnight to speed up the reheating time.
If you try this recipe, let us know in the comments! For more easy air fryer recipes, browse our full collection.
Steak with frites and garlic butter is the epitome of timeless dining, made famous by the legendary Le Relais de l’Entrecôte in Paris. A favourite for date nights, especially on Valentine’s Day, or any celebratory meal for two, this dish combines simple ingredients with impeccable flavour. Juicy, tender steak paired with crisp, golden fries (or chips), and a decadent garlic butter creates a meal that’s as it is elegant. This recipe ensures restaurant-quality results, perfect for recreating the romance and charm of a French bistro at home.
For the steak, we use thick-cut sirloin from Hawksmoor, celebrated for it’s robust flavour and beautifully marbled texture. Seasoned simply with Maldon Sea Salt flakes, freshly cracked pepper, and sprigs of thyme, the steak is seared to perfection, ensuring a rich, caramelised crust. The frites, made from skin-on Maris Piper potatoes, are fried until crisp and golden, retaining their natural flavour and texture. To complete the dish, we whip up a silky garlic butter infused with fresh parsley, adding an aromatic richness that elevates every bite. Together, these components create a culinary masterpiece that feels both luxurious and comforting.
How to make steak frites with garlic butter
Step 1
Start by preparing your chips. Cut your potatoes into skinny chip pieces – you can peel them or keep the skin on, but we kept the skin on for more flavour. Then place them in a large bowl and cover with cold water – toss them around then leave them in the water for 1 hour. This will help remove the starch from the potatoes which means they will be crispier when fried.
Step 2
After 30 minutes take the steak out the fridge to allow it to come to room temperature.
Step 3
Now you can prepare the garlic butter. In a bowl beat the softened butter until smooth with a spoon, then add the chopped parsley, crushed garlic cloves and plenty of Maldon Sea Salt and cracked black pepper. Then place two sheets of clingfilm onto your worktop and spoon the butter into the middle. Use the clingfilm to shape the butter into a thick sausage shape and roll it tightly, twisting each end to keep it secure. Then place the butter into the fridge.
Step 4
After 1 hour, remove the chips from the water and dry them very well on some kitchen paper. Preheat the oven to 180c.
Step 5
Pour in the veg oil into a large high-sided pan so it comes up 2 third of the way up the sides. Then place it on the heat and heat until it reaches 140c. Then add the chips to the oil and fry for about 5 to 6 minutes until they are cooked through but only lightly golden in colour – you may need to do this in batches. Remove them from the oil with a slotted spoon when ready and place on a tray lined with kitchen paper.
Step 6
While the chips are frying, we can get started on the steak. Season the steaks liberally with Maldon Sea Salt and cracked black pepper on both sides. Take a large frying pan, heat to a medium high temperature. Start by adding the steak on the side with the biggest part of fat and rendering this down – you may need to hold it in place with some tongs. You want the fat to go lovely deep golden and crisp. Then you can place the steak on one of the flesh sides and cook for 1 – 2 minutes on each side. When you are cooking the final side, add a knob of butter along with the bunch of thyme. Use a spoon to baste the steak with the butter and thyme.
Step 7
Once the steaks have a good level of colour and caramelization on each side, place the pan into the preheated oven for 6 minutes. Ensure you have an oven safe pan before you do this, if not simply transfer to a baking tray along with the pan juices. After the 6 minutes, remove the steaks from the oven and place onto a plate and pour over any cooking juices. Let this rest while you finish the chips.
Step 8
Turn the temperature up on the veg oil, so it reaches 180c. Then fry the chips again for approximately 2-3 minutes until very crisp and golden. Remove from the oil with a slotted spoon onto the tray again with kitchen paper to soak up any excess oil. Then add the chips to a large bowl while still hot and toss well with Maldon Sea Salt and cracked black pepper.
Step 9
In a small bowl, whisk together the Dijon mustard, olive oil and lemon juice to make a dressing. Drizzle and toss this over the butterhead lettuce along with the finely chopped chives.
Step 10
Now you can serve! Serve each rested steak on a plate or serving board. Take the garlic butter from the fridge and unwrap it, then cut some discs to put onto the steak, allowing it to melt. Add the chips to a bowl and serve with the mustardy green salad. Feel free to serve with any additional sauces you like, such as bearnaise or peppercorn. Perfect for a special Valentine’s Day dinner.
What is steak frites?
Steak frites is a dish consisting of a steak paired with fried potatoes, also known as ‘frites’. It’s commonly served in Belgium and French brasseries.
Tim Menger (Head Chef of Entrecôte in Melbourne’s Prahran) says steak frites is a dish that’s ’emblematic’ of France’s approach to food, going on to say it ‘encompasses a lot of what French bistro cooking is’. On the other hand, many claim that the steak frites is Belgium’s national dish due to the invention of the ‘frite’ in the 17th century – and let’s face it – without frites, there no such thing as steak frites!
Both have their differences, with Belgium serving Belgian fries with their steak, which is traditionally pre-cooked and cooled, then refried in oil again when ordered, creating the ultimate crispy, golden chip with a soft, fluffy interior. Belgian fries tend to be thicker in size, needing to be at least 10mm on each side. Whereas, France cut them between 6mm-9mm, creating a ‘skinnier’ chip.
France also adds a delicious Bearnaise sauce to their steak, covering the cut of meat to add refinement and flavour. This sauce is made of butter, egg yolk, white wine vinegar and herbs and is sometimes referred to as the ‘child’ of hollandaise sauce. This is because a bearnaise sauce uses shallot, black pepper and tarragon, whereas hollandaise uses white pepper and a pinch of cayenne. This creamy richness
What kind of steak is steak frites?
The bistro/brasserie staple of steak frites was traditionally made from the rump cut, however nowadays many chefs make steak frites from a variety of parts of the cow, including hanger (also known as onglet), rib-eye, porterhouse or flank. We used sirloin for our steak frites recipe. This is because sirloin is a tender cut of beef that’s affordable and easy to find at the grocery store. It’s also suitable for quick, high-heat cooking in the pan when searing.
What’s the best way to cook a perfect steak?
Cooking the perfect steak begins with choosing the right cut and understanding the best appliance to cook it on. Popular cuts like ribeye, sirloin, fillet and rump all offer distinct texture and flavours.
Ribeye is known for its marbled fat and rich taste
Fillet is tender and lean.
Sirloin balances flavour and tenderness
Rump provides a bolder, meatier bite.
Regardless of the cut, achieving a beautifully seared crust while maintaining a juicy interior requires the right equipment. Cast iron skillets are ideal for their ability to retain high, even heat whilst heavy-bottomed frying pan or a grill will also yield excellent results. For maximum flavour, make sure the steak is at room temperature before cooking and the pan is smoking hot to achieve a proper sear!
The stages of cooking a steak
Understanding the ‘doneness’ levels of steak is essential to tailoring it to your preference. Here’s a guide to each stage:
Blue: The steak is seared on the outside while the inside remains almost entirely raw by being cooked at a very high temperature for a short period of time. It feels very soft to the touch and is cooked to about 46–49°C (115–120°F) for a maximum time of 1-2 minutes on each side.
Rare: Warm on the outside with a cool red centre. Rare steak is tender and juicy. It reaches an internal temperature of 49–52°C (120–125°F). Cooked for 2-3 minutes per side over medium-high heat.
Medium Rare: The sweet spot for many steak lovers. Medium rare is warm with a red-to-pink centre. The texture is juicy but slightly firmer, cooked to 54–57°C (130–135°F) for 3-4 minutes per side.
Medium: This steak is firm and pink in the centre, with less moisture than medium rare. It’s cooked to 60–63°C (140–145°F) for 4-6 minutes per side.
Medium Well: A slight hint of pink remains, but the steak is mostly cooked through and noticeably firmer. It reaches 65–69°C (150–155°F) for around 11-16 minutes in total.
Well Done: The steak is cooked through completely, with no pink, and is firm to the touch. It’s cooked to 71°C (160°F) or higher for 18 minutes, depending on the thickness of the meat.
To check doneness, use an instant-read thermometer for precision or press the steak gently. The softer it feels, the rarer it is. Always allow the steak to rest for a few minutes after cooking to let the juices redistribute, ensuring every bite is as succulent as possible.
What’s the difference between fries and frites
‘Fries’ are long, thin pieces of fried potato, cut julienne or batonnet style and deep-dried in oil. It’s country of origin is from Belgium and France. It is believed that American soldiers stationed in Belgium were first introduced to French fries during World War I. Because the language of the Belgium army was French, soldiers nicknamed the fried potatoes as ‘French fries’.
‘Frites’ is the French word for French fries. It is a shortened version of the French phrase ‘pommes frites’ which means fried potatoes.
This style of fried potato is very popular amongst fast food chains that serve French fries, including McDonald’s, Five Guys and Arby’s.
Serving suggestions and variations
Radicchio salad with pine nutsCrispy green leaf salad with lemonHomemade ‘chunky’ chipsHomemade tomato sauce
Steak frites is a classic French bistro dish, but there are plenty of ways to elevate and customise it. Here are a few serving suggestions and variations you could following.
Serving suggestions:
Finish with Maldon Salt. A generous pinch of flaky Maldon Sea Salt over the steak just before serving will enhance the flavours with a delicate crunch. It also works well on the fries for extra seasoning!
Pair with a side salad. A simple arugula salad with a lemon vinaigrette or a crunchy radicchio salad balances the richness of the dish.
Dipping sauces for fries. Serve with a classic homemade tomato sauce, aioli, Dijon mustard or Sriracha mayonnaise for extra indulgence.
Wine pairing. A bold red wine like a Cabernet Sauvignon or a Syrah compliments the richness of the juicy steak and butter.
Variations:
Truffle garlic butter. Mix in a small amount of truffle oil or finely shaved truffle into the garlic butter for an earthy depth of flavour.
Herb & Citrus twist. Add chopped fresh herbs, such as parsley, thyme or tarragon, and squeeze lemon juice into the garlic butter for a fresh take.
Bright, fresh and busting with vibrant flavours, this Garlicky Green Medley is a simple yet elegant side dish that pairs beautifully with roast meats or fish. A crisp combination of green beans, sugar snap peas and broad beans is tossed with crunchy blanched hazelnuts and fragrant fresh meat, creating a delightful contrast of textures and flavours. The magic touch? A generous pinch of Maldon Garlic Sea Salt flakes, enhancing every bite with a subtle garlicky depth that ties the dish together. Light, flavourful and effortlessly impressive, this medley is a must-try for any occasion.
Why this Green Medley works
The Garlicky Green Medley works well as a dish because it strikes the perfect balance of flavours, textures and freshness. Here’s why:
Vibrant Greens & Crisp Texture – The combination of green beans, sugar snap peas and broad beans offer a satisfying crunch and a burst of natural sweetness, making the dish both refreshing and hearty!
Nutty Depth – Blanched hazelnuts introduce a toasty richness that compliments the greens, adding both texture and a subtle buttery flavour.
Umami & Garlick Kick – Maldon Garlic Sea Salt flakes bring a delicate garlicky warmth that enhances the natural flavours of the vegetables without overpowering them, creating a well-rounded, savoury depth.
Altogether, this dish is a perfect mix of crunch, freshness and subtle seasoning, making it a standout side for any occasion!
How to make this Garlicky Greens Medley
Place a large pan of water on to boil. When it is simmering, add the green beans and sugar snap peas. Let them blanch for just 2 minutes then remove with a slotted spoon or tongs onto a large plate with some kitchen paper. Then add the frozen peas and broad beans to the pan of water and do the same, after 2 minutes drain them into a sieve.
Place a large frying pan onto a medium heat and add the olive oil, once warm add the sliced garlic and let them gently fry for 1 minute. Then add the beans and sugar snap peas to the pan. Sauté them so they start to pop and char in places. If the garlic looks like its catching, then simply add a splash of water. Finally add the peas and broad beans to the pan, and sauté just until they warm back through.
Tip all the veg onto a large serving platter and season well with Maldon Garlic Sea Salt and some cracked black pepper. Then garnish with orange zest, chopped toasted hazelnuts and some mint leaves before serving.
Variations of a Garlicky Green Medley:
Citrus Zing – Add a squeeze of fresh lemon for a bright, tangy lift that pairs beautifully with the garlic and greens.
Cheesy Indulgence – Crumble a few cubes of feta, parmesan shavings, or goat cheese over the medley for a creamy, salty contrast.
Spicy Kick – toss in a pinch of Maldon Chilli Sea Salt flakes for a subtle heat that compliments the garlic flavour perfectly.
Extra Crunch – swap the blanched hazelnuts for toasted almonds, walnuts or pine nuts for a different nutty dimension.
Earthy Twist – Stir in sautéed mushrooms or roasted artichokes for a deeper, more umami-rich version.
Serving suggestions for a Garlicky Green Medley:
With Roasted Meats – A perfect side for roast lamb, chicken, beef or pork, balancing the richness with fresh, crisp flavours.
Alongside Fish – Compliments grilled salmon, sea bass, or cod, enhancing the dish with it’s garlicky and herbaceous notes.
Tossed in a Salad – Serve at room temperature with quinoa, couscous, or farro for a more substantial dish, turning it from a side to a main!
As a Pasta Addition – Mix gently with cooked pasta, olive oil, and parmesan for a light yet flavourful-packed meal.
With Poached Eggs – Top the medley with a runny poached egg for a simple but delicious brunch/lunch option.
For a quick and delicious side dish, these caramelised air fryer carrots are a game-changer. Lightly crisp on the outside, tender on the inside, and packed with natural sweetness, they’re elevated by the signature crunch of Maldon Sea Salt flakes. This effortless recipe takes 15 minutes at 200°C, making it the perfect addition to weeknight meals or special occasions.
Pair these sweet and savoury carrots with roast meats for a classic combination, or toss them into warm salads for a burst of flavour and texture. The air fryer ensures perfectly caramelised edges with minimal effort, letting the natural flavours shine with just a hint of seasoning. Simple, quick, and incredibly satisfying!
How to air-fry carrots perfectly
Make sure the carrots are scrubbed clean and preheat the air fryer to 200c. There is a no need to peel the carrots or remove the tops.
Place the carrots into the basket and drizzle with the olive oil and honey, then place into the air fryer for 15 minutes until they are tender and starting to caramelize on the outside.
Remove from the air fryer and transfer onto a serving platter. Season with Maldon Sea Salt and cracked black pepper to taste and then scatter over a few thyme leaves before serving.
Recipes to make with carrots
Here are a few delicious carrot recipes to try out during the week. Each recipe brings out the natural sweetness of carrots, beautifully balance by the clean, crisp finish of Maldon Sea Salt flakes.
Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it adds a tasty citrusy kick, whilst a generous smothering of honey enhances the natural sweetness of the carrots.
This recipe was created by Rukmini Iyer, a celebrated author and culinary innovator, known as the queen of fuss-free flavour. The dish focuses on roasting carrots with coriander seeds under foil whilst making a rich, silky butter bean mash to pair with the carrots and soak up any leftover juices.
This versatile chickpea salad is perfect as a min dish, a side, or even for meal prep. Combining the creaminess of chickpeas with the vibrant pomegranate seeds, butternut squash and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect plant-based option for any day of the week.
This quick and easy air fryer salmon recipe is the perfect way to enjoy a delicious and healthy meal without the hassle. In just a fraction of the time it takes to cook traditional salmon, the air fryer delivers perfectly crispy, golden-brown skin with tender, flaky fillets. Paired with colourful stem broccoli and seasoned with Maldon Sea Salt flakes, this salmon and veggies dish is both flavourful and nutritious. The best part? It’s all cooked in one air fryer basket, making clean-up a breeze and the cooking time quicker – ideal for busy weeknights or a light weekend dinner.
Air frying salmon and vegetables
The beauty of this dish lies in it’s simplicity and speed. The air fryer ensures that the salmon achieve a perfectly flaky texture with a golden, crisp skin, while the vegetables retain their crunch and natural flavours. With minimal prep and clean up, this recipe is ideal for busy weeknights or when you want a wholesome meal without the hassle. Pair the salmon and veggies with a a packet of ready-cooked rice for a complete meal that’s both satisfying and healthy. Embrace the ease of air frying and make healthy eating in January a breeze.
How to cook salmon in an air fryer
To make this air fryer salmon and veggies, start by seasoning your salmon fillets with olive oil, Maldon Sea Salt and cracked black pepper. You can also add a pinch of garlic powder and a touch of brown sugar for subtle sweetness. Place the fillets skin-side down on a sheet of parchment paper in the air fryer basket. You can also arrange a few sliced bell peppers around the fish if you only have a one-basket air fryer. Air fry the salmon at the perfect temperature for a few minutes, ensuring the skin crisps up nicely while keeping the flesh moist and tender. After about 10-12 minutes, you can squeeze fresh lemon juice over the top, and serve your delicious fried salmon and roasted veggies right from the air fryer. With minimal prep and just a few simple ingredients, this air fryer recipe is a winning dinner choice that tastes like a gourmet meal.
Step 1
Place the salmon fillets skin-side down into the air fryer drawer.
Step 2
Brush the salmon skin with olive oil and sprinkle with a generous amount of Maldon Sea Salt flakes. Add a little black pepper and set to one side.
Step 3
In the second drawer, or alongside the salmon if you’re using a single-drawer air fryer, add the vegetables. Drizzle with olive oil, season generously with Maldon Garlic Sea Salt and a pinch of pepper, then give everything a good shake to ensure even coating. Place both drawers into the air fryer, ready to cook.
Step 4
Air fryer for 10 minutes at 200ºC, giving the vegetables a shake half way through cooking.
Step 5
Meanwhile, heat up your rice as per the packet instructions.
Step 6
Once everything is ready, share the rice between two plates, top each with a piece of perfectly cooked salmon and finish with the tasty vegetables. Make sure you eat the salmon skin, it’s the best bit!
What other vegetables can I serve with salmon?
There are many vegetables that go well with salmon such as tender asparagus spears, mild courgette slices, and sweet carrot batons, all of which are delicious when roasted or air-fried. Crisp green beans and sugar snap peas add a fresh, crunchy texture, while blistered cherry tomatoes provide juicy bursts of flavour. Hearty butternut squash cubes bring a slightly nutty depth, and a handful of spinach can be added at the end to wilt gently alongside the cooked salmon. These vibrant choices create a perfect balance of flavours, textures, and colours to complement your salmon dish.
Can you air fry frozen salmon?
Yes, you can cook frozen salmon in an air fryer. It’s a quick and convenient way to cook salmon without thawing it first. Simply preheat the air fryer to the desired temperature (around 199°C/390°F). Lightly coat the air fryer basket with oil or cooking spray to prevent sticking. Alternatively, you can use baking paper/parchment paper. Place the frozen salmon fillet in a single layer in the basket. You’re probably wondering how long does it take to air fry salmon? We recommend air frying the salmon for around 8-9 minutes, or until the salmon reaches an internal temperature of 145°F.
Is air frying salmon healthy?
Yes, air frying salmon can be a very healthy way to cook this nutrient-rich fish. The air fryer uses hot air circulation to cook food, which requires less oil than traditionally frying in a pan. This results in a lower-fat dish without sacrificing flavourful. Here are three benefits of air frying salmon, including how Maldon Sea Salt can enhance the dish.
Lower Fat Content – Air frying reduces the amount of oil needed to cook salmon, compared to methods like deep frying or pan-frying. The hot air in the air fryer crisps up the salmon’s skin and helps lock in moisture without saturating the fish with excess fat. Since salmon already contained healthy fats (such as Omega-3 fatty acids, using minimal oil ensures that the dish stays light yet flavourful.
Preserves Nutrients – Salmon is packed with essential nutrients, including Omega-3 fatty acids, protein, and vitamins D and B12. Air frying cooks the fish quickly and evenly, helping to retain these beneficial nutrients. The method also avoids overcooking the salmon, which can cause a loss of nutrients. The crispy skin create din the air fryer is an added bonus, as it adds a delicious texture without compromising the nutritional profile.
Better Control Over Seasoning – When using Maldon Sea Salt in your air fryer salmon recipe, you get a better control over the seasoning. Maldon Salt is renowned for it’s delicate, flaky texture, which allows it to dissolve easily and evenly on the surface of the fish. It’s an excellent way to enhance the natural flavours of the salmon without overpowering the dish. Just a light pinch of Maldon Sea Salt after air frying gives the salmon a perfectly balances taste while also adding the mineral benefits of sea salt.
Looking for a hearty and satisfying meal to warm up those cold evenings? This comforting chorizo and butter bean stew is the perfect solution, brimming with bold flavours and velvety texture. Whether you’re embracing Veganuary or simply craving a wholesome plant-based dish, this easy butterbean stew recipe is sure to become a family favourite. Infused with the smoky warmth of smoked paprika, tender butter beans and a hint of Maldon Sea Salt flakes, this stew pairs beautifully with a slice of crusty bread for the ultimate cosy dinning experience.
Here’s how to make a chorizo and butterbean stew
This butter bean stew is a delicious and hearty dish that’s perfect for any time of year. Packed with vibrant flavours from rosemary, garlic, and chorizo, it’s both comforting and nourishing.
Step 1:
Start by taking a large shallow pan and placing on a medium heat.
Step 2:
Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt flakes. Cook these gently for 2-3 minutes until softened.
Step 3:
Add the sliced garlic, rosemary, smoked paprika and chorizo and fry for another 5 minutes until the garlic smells fragrant and the chorizo begins to crisp.
Step 4:
Add the tinned tomatoes, followed by the butterbeans. (We used Bold Beans butter beans, but you can use lima beans or white beans if preferred). Stir well and allow the mix to bubble and thicken for 5 minutes. You should have a rich tomato base to create the perfect balance of flavours.
Step 5:
Stir the spinach and allow it to wilt into the sauce. Zest the lemon into the pan and season with more Maldon Sea Salt flakes and cracked black pepper.
Step 6:
Serve the stew sprinkled with parsley, crumbled feta (or vegan alternative ), and some toasted sourdough for dunking and soaking up the last of the juices!
How long can you keep the chorizo and butter bean stew in the fridge?
Once your stew is cooked, you can store it in the fridge for up to three to four days. You need to make sure that the stew is packed in a secure, airtight container before refrigerating it within two hours of cooking.
Please note that stews made with fish or shellfish should only be refrigerated for no more than a day.
Can you freeze cooked chorizo and butter bean stew?
You can freeze the chorizo and butter bean stew for up to three months once cooked. We recommend not eating it after three months because although it would still be safe to eat, it might not taste as good!
Make sure to store the stew in a secure, airtight container. When you are ready to eat the stew, place the frozen stew in the refrigerator to thaw slightly for at least 24 hours but no more than 2 days before reheating. You can reheat the stew by placing it in a saucepan on the stovetop over low heat, stirring occasionally until heated through.
Alternatively, you can reheat it in the oven at a low temperature, ensuring you stir periodically to prevent burning and ensure even heating throughout.
If you want to reheat the stew in a microwave, you need to make sure that the stew is covered with a microwave-safe lid or plastic wrap. This will trap steam and keep the stew nice and moist. Microwave on high for 1-2 minutes, or until the stew is warmed through.
Easy, butter bean recipes
If you’re looking for more easy butter bean recipes to make during the week, why not try a few of our favourites from our friends at Maldon Salt.
This is Rukimini Iyer’s butterbean recipe from ‘The Green Cookbook’. She roasts carrots with coriander seeds under foil, while the rich, silky butter bean mash takes just 10 minutes to put together. This recipe is a substantial, flavour-packed dish which is incidentally vegan!
Scorched by Genevieve Taylor (6th-7th September 2023)
Genevieve Taylor loves fish and meat proteins, but she also adores pulses and tries to eat them several times a week! Cheap and cheerful, a bowlful of beans is an excellent way of making your mackerel go a little further. Fresh oregano is one of Gen’s favourite herbs, giving a slightly floral note to the pesto-style dressing.
Although white beans are not the same as butter beans, they are both types of white beans. White beans have a creamy, mild taste and can often be used interchangeably in recipes. This recipe, we used Bold Bean & Co’s Organic White Beans (haricot beans), which are perfect to use for this dish as their bean’s are slow-cooked which allows them to hold their shape when simmering in a stew, creating the perfect, buttery and smooth flavour.
Celebrate the holidays in style with a Christmas Spiced Orange Roast Duck recipe that is sure to become the star of your Christmas dinner. This elegance dish features succulent duck roasted to golden brown perfection, infused with festive flavours and aromatic spices. The tender meat is beautifully complimented by a rich orange glaze, offering a citrusy brightness that balances the deep, savoury notes of the duck. With crispy skin seasoned with Maldon Sea Salt flakes and a warming blend of Christmas spices, this roast duck promises a memorable dining experience, perfect for special occasions!
The combination of orange and spices elevates the natural richness of the dusk, creating a dish that’s both indulgent and full of holiday spirit. You can make the glaze with freshly squeezed oranges (we used clementines), caramelized shallots, and a hit of cinnamon to enhance the duck’s succulent meat, while the crispy skin adds an irresistible crunch. Try adding a pinch of star anise to bring a sophisticated flavour to the dish! Whether you’re hosting a family gathering or a festive dinner party, this spiced roast duck recipe is a showstopping centrepiece that captures the warmth and comfort of Christmas in every bite.
How to Roast Duck Perfectly
Roasting duck perfectly involves ensuring the skin is crispy while keeping the meat tender and succulent. Start by patting the skin dry and rubbing Maldon Smoked Sea Salt into it. Place the duck breast side down initially to allow the fat to render out, ensuring a crispy skin as it roasts evenly. Always keep an eye on it and baste regularly to maintain moisture.
Making the Christmas Spiced Orange Roast Duck
Prepare the Ingredients:
Preheat your oven to 180°C. Pat dry the skin of the duck and rub 1 tsp of Maldon Smoked Sea Salt into it. Peel and halve the banana shallots and set aside. Halve the clementines and prepare your potatoes for roasting.
Roast the Duck:
Place the duck breast side down in a roasting tin with the shallots and roast for 1 hour. While the duck is roasting, boil the potatoes until tender and set aside to steam and fluff.
Turn and Season the Duck:
After 1 hour, drain off the fat (reserving for the potatoes). Carefully turn the duck breast side up, surround it with 3 halved clementines, a cinnamon stick, and bay leaves. Continue roasting for another hour, basting occasionally.
Crispy the Potatoes:
In a separate roasting tin, roast the potatoes in the reserved duck fat, seasoning with Maldon Smoked Sea Salt. Ensure they are crispy and golden brown.
Create the Glaze:
In the final stages of cooking the duck, reduce the juice of the remaining 3 clementines in a small pan. Add honey and Seville orange marmalade and simmer until it forms a sticky glaze. Brush this over the duck and roast for the final 10 minutes.
How to Make Christmas Spiced Orange Roast Duck
Preheat oven to 180C. Pat the skin of the duck dry and rub 1tsp of the Maldon Sea Salt into the skin. Place the bird breast side down in a roasting tin with the shallots and roast for 1 hour.
While this is roasting, peel and halve any large potatoes. Place them in a pan of water and boil them for 8 minutes, or until a knife can be inserted. Then tip the potatoes into a colander in the sink and allow them to steam. Shake the colander a little to fluff up the potatoes and then set aside.
After 1 hour, drain off all the fat reserving it to cook your potatoes in! Then carefully lift and turn the duck in the tray. Surround it with 3 clementines, halved, the cinnamon and bay and return to the oven for a further one hour (keep watching and basting).
Meanwhile, roast the potatoes in the duck fat adding a good pinch of Maldon Sea Salt.
Before the end of the cooking, add the juice of the 3 remaining clementines to a small pan and simmer until reduced by half, then add the honey and marmalade. Brush the duck with the sticky glaze and return to the oven for the final 10 minutes.
Serve the duck with the roast potatoes, braised red cabbage and sprouts.
Can You Freeze Cooked Duck?
Yes, you can freeze cooked duck. Once fully cooled, wrap the duck tightly in foil or plastic wrap and then place it in a freezer-safe bag. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator before reheating.
Marmalade Glaze for Duck
A marmalade glaze adds a sweet and tangy dimension to roast duck. Reduce the clementine juice until it thickens slightly, then stir in honey and Seville orange marmalade. Brush over the duck in the final stages of roasting for a glossy and flavourful finish.
