Dietary: Gluten Free

This recipe is a real crowd pleaser! We use our NEW Kalahari Desert Salt, Selected by Maldon to make these tasty pork sosaties.

Sosaties are a classic South African kebab, normally comprised of lamb and apricot to bring an infusion of both sweet and savoury. We tweaked this cult favourite and used pork instead to give you a meatier bite with a slightly sweet undertone.

Did you know the name ‘sosaties’ is broken down to reflect ‘sate’, meaning skewered meat, and ‘saus’, which is a spicy sauce in Afrikaans.

Here is how to make our pork sosaties…

  1. Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated.
  2. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead).
  3. After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers.
  4. Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr.
  5. Serve the skewers immediately along with the charred lemon squeezed on top.

A classic chakalaka – refreshing spicy tomato bean relish that will make you go up for second helpings! We use our NEW Kalahari Desert Salt, Selected by Maldon to elevate the spices of cumin and cayenne pepper and make your taste buds sing!

Chakalaka originates from South Africa and is a staple throughout the country! This pairs perfect with barbecues, known as braais. It is believed that the dish was developed by men who worked within the goldmines, combining vegetables with beans to form a tasty relish to give them enough energy for the day.

Here is how to make our Chakalaka…

  1. Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent.
  2. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute.
  3. Add the diced peppers and cook for a couple of minutes to allow them to soften.
  4. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes.
  5. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes.
  6. Check the seasoning and then serve.

This refreshing cocktail is perfect for the warm summer months! We combine pink grapefruit and rosemary together as both compliment each other’s flavour profile perfectly.

Make sure to add a pinch of Maldon Salt your cocktail to enhance the sweetness and counteract the bitterness from the grapefruit. Salt also enhances the citrus in sours and adds both depth and texture when the soda water is incorporated into the drink.

You can serve this cocktail with many ‘picky’ bit dishes, including our delectable arancini balls filled with creamy mozzarella and parmesan. Additionally, we recommend pairing this cocktail with a bright, summery salad such as our classic Caprese salad made up with slices of fresh cheese, tomatoes and basil.

Here is how to make our Pink Grapefruit and Rosemary Spritz…

  1. Fill a large spritz glass with ice.
  2. Pour over the grapefruit juice, followed by the Aperol.
  3. Next pour over the prosecco and then a final splash of soda water to top up the glass.
  4. Add a pinch of Maldon Salt and give the whole glass a stir to combine.
  5. Garnish with a slice of grapefruit and a sprig of rosemary.
  6. Serve immediately and enjoy!

You only need a handful of ingredients to make our beautifully soft and creamy potato salad, the perfect side dish for your summer BBQ’s this year!

It’s fair to say, a good potato salad always starts with using the right variety of potatoes. The best potato to use for your salads are named ‘waxy potatoes’. These are low in starch yet hold a high sugar and water content. As a result, they tend to hold their shape more when they are cooking, and are notable less grainy than more starchier potatoes, like russets or Idaho’s. Therefore, we opt in using red potatoes for our salad, as they are best for boiling and maintain their soft, fluffy centre which is ideal for making a creamy potato salad.

When boiling your potatoes, make sure to add a pinch of Maldon Salt to the water. This is vital for a well-seasoned potato salad because when the starch in the potatoes begins to warm up from boiling, they will begin to open and absorb water, causing them to loose shape. Salting the water will allow the starch cells to close off, preventing the potatoes from becoming too soft and allowing them to maintain shape with a fluffy centre.

We recommend serving your potato salad with BBQ classics, including juicy burgers, delicious smoky chicken or perhaps as a topper to ‘bulk’ up a beautiful British Salad.

Here’s how to make our creamy potato salad…

  1. Start by placing the red skinned potatoes in a large pan and filling it with water, lightly salt it and place it on the hob.
  2. Bring to the boil and allow the potatoes to simmer for around 5 minutes until just tender but still holding their shape.
  3. Drain the potatoes and allow to cool.
  4. Once the potatoes are cool, cut them into quarters or halves depending on size. Place into a large bowl and mix together with the mayonnaise, capers, chives, dill, Maldon Salt and black pepper and lemon zest. Make sure everything is well coated but try not to break up the potatoes.
  5. Transfer the potato salad onto a serving platter and garnish with some final sprinkling of herbs and a pinch of Maldon Salt.
  6. This can be served straight away or kept in the fridge until serving. It can stay in the fridge for up to 5-days, if stored properly and securely.

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.

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.

Who say’s you can’t have breakfast for dinner? The talented Jesse Jenkins, (Another Day in Paradise) created a delicious French omelette using simple ingredients and techniques, made better by a pinch of Maldon Salt.

A French omelette is served with light fillings and folded tightly with a fluffy soft interior. On the other hand, an American omelette is much thicker and crispier in texture, served with often heavier fillings.

  1. One of the only dishes Jesse’s uses a non-stick pan for. If you have the skills, of course, can do it with a carbon steel or cast iron but it’s trickier to get a soft exterior – the pan needs to be well seasoned and pretty much only used to make eggs.
  2. Add butter to a non-stick pan on medium heat. Pour in the egg mixture and whisk constantly.  When it looks like wet scrambled eggs – stop whisking and give it all a nudge into the top of the pan. Fold it from the bottom, then the sides, and finally give the handle a few light taps – when you see the edge of the omelette come over the lip of the pan, fold it over doing your best to make an almond shape. 
  3. Flip the omelette out onto a plate bottom side up. Garnish with some extra herbs and a little pinch Maldon Salt. Jesse loves serving his with a simple salad (and usually has a dollop of mayo next to it).
  4. A final note is that you shouldn’t really use a metal fork with non-stick pans as Jesse does here – Jesse learned it from a few chefs who did it this way. Ideally, you scramble the eggs while trying to keep the fork from hitting the pan. A plastic fork works too.

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.

This salad really does showcase the flavours of spring! We build the base with deliciously crunchy baby chicory leaves, a handful of celery, fennel and thin slices of apple for a gentle hint of sweetness.

To make the dressing, we use Greek yogurt, lemon juice mint and olive oil which is then blitzed together until a strikingly vibrant green colour emerges.

Although you could leave it here, we want to add texture to this dish! Sprinkle a few candied walnuts from the use of the runny honey, and then torn burrata for a decadent, creaminess finish as your tear into the salad.

  1. Preheat the oven to 180C.
  2. Start by making the candied walnuts. Line a baking tray with paper and then add the walnuts. Drizzle over the runny honey and toss the walnuts so they are well coated. Sprinkle with a pinch of Maldon Salt and then place into the oven for 5 minutes until golden and sticky.
  3. Remove from the oven and set aside to cool.
  4. Next make the dressing. Add the yoghurt, lemon juice, mint and olive oil to a high-powered blender and blitz until it forms a lovely vibrant green dressing. Taste it and then season with Maldon Salt and some cracked black pepper.
  5. Set aside.
  6. Now you can assemble the salad. On a large platter arrange the chicory leaves, shaved fennel, celery, and apple matchsticks. Drizzle over the green yoghurt dressing. Then carefully tear over the burrata and top with the candied walnuts.
  7. Finally add the reserved fennel fronds and serve.