Dietary: Gluten Free

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.

Looking for an oh-so-sippable drink for summer? One that’s sure to satisfy your sweet (and salty!) tooth? Try this Salted Caramel Iced Coffee! Deliciously refreshing and so much better than shop-bought options, this easy Salted Caramel coffee is a must-make!

We’ve teamed up with the lovely roasters at Two Chimps Coffee, a carbon neutral coffee roastery in Rutland, to create this dazzling iced coffee recipe. Combining hand-harvested Maldon Salt with fresh arabica coffee, we know you’ll be whipping up this caramelly coffee all summer long!  

For the Salted Caramel Sauce:

  1. Tip the sugar into a heavy-based pan and add 2 tbsp of water. Place the pan over a medium heat and heat until the sugar has dissolved and doesn’t feel grainy on the bottom of the pan.
  2. Increase the heat and bubble for 4-5 minutes or until it turns golden amber and syrupy. Don’t stir – swirl the pan gently instead.
  3. Remove from the heat and stir in the cream, butter and Maldon Salt. Careful – it’ll be hot and will bubble when you add the cream!
  4. Leave the sauce to cool.

For the Coffee:

  1. Drizzle about 2 tbsp of the salted caramel and add the espresso or strong coffee. Stir to combine.
  2. Add the ice.
  3. Pour in your milk of choice.
  4. Swirl cream on the top and add extra caramel sauce and a sprinkle of Maldon Salt
  5. Stir, sip and smile!

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.

We are delighted to announce our collaboration with the very talented Jesse Jenkins. Known to many as A.D.I.P (Another Day in Paradise), Jesse has taken over the London food scene recently with his highly creative, cinematic cooking videos.

Across the months of April and May 2023, we will be making a series of video-style recipes which surround the themes of producing midweek recipes to be enjoyed amongst family and friends. Maldon Salt is used in each and every one of these dishes to elevate even the simplest form of ingredients, where these recipes can be easily recreated in the comfort of your own home.

Starting the series off, we introduce A.D.I.P’ Dinner Party inspired recipe, which is a delicious Roast Chicken and Potatoes.

This recipe is all about seasoning…which is what Maldon certainly knows a thing or two about! You should season the chicken all over, from top to bottom – to even the inside cavity! This is because salt will change the structure of the chicken’s muscle proteins so that the juices are retained. When Maldon is added onto the chicken, juices from the inside of the meat are drawn to the surface, causing the protein to become beautifully succulent once roasted in the oven.

Method

  1. Cover the chicken in olive oil, making sure to get it everywhere. Season with a generous pinch of Maldon Salt – a little salt on the top, bottom and inside the cavity. Leave it to rest in the fridge uncovered for a minimum of two hours. You can leave it overnight.
  2. Slice the potatoes in to 2cm discs and leave to soak in cold water until your chicken is ready to roast.  Rinse and coat with a few tbsp of olive oil, a pinch of Maldon salt, some black pepper, and fresh rosemary. Place them in a sheet tray with the chicken on top / ideally on a wire rack. Add the lemon half and rosemary sprigs to the cavity of the chicken.
  3. Roast at 100c for 1hour. Turn the heat up to 250c for 30 minutes or until the chicken reaches 160c internally and is golden brown all over. Jesse removes the chicken to rest and return the potatoes to the oven for 10 more minutes or until the entire tray has good colour.
  4. For the mayonnaise – whisk the egg yolk and Dijon until combined. Continue whisking and slowly adding oil. When it starts to become thick, add a little lemon and continue adding oil. Then add the vinegar, alternating until you reach your desired consistency. There is almost no end to how much oil you can get in to a mayonnaise if you keep adding, lemon, vinegar, or water – so stop when you like the taste and texture. Add a pinch of Maldon Salt and some grated garlic.
  5. Serve with a simple salad and enjoy.

Have you ever tried baked ricotta before?! Try our recipe with Bold Bean Co and you will become hooked on the soft creaminess of this traybake, mixed with Queen red beans, beetroot and purple sprouting broccoli to give a nutty, earthiness to the dish. Sprinkle with a final pinch of Maldon Salt to enhance the sweetness of the gently baked ricotta cheese.

  1. Preheat the oven to 220C (200C fan/gas 7).
  2. Tip the red beans, beetroot, thyme, shallots and garlic into a large roasting tin (big enough to fit everything in in a single layer). Mix with the honey with a good pinch of Maldon Salt and olive oil.
  3. Mix well, then put in the oven for 30 minutes.
  4. Toss the broccoli with some olive oil and add to the tray, dotted throughout the beetroot & bean mix.
  5. At the same time, make a space in the centre of the tin, and gently upend the ricotta into it.
  6. Dress it with the olive oil, Maldon Sea Salt, the zest of half a lemon and freshly ground black pepper.
  7. After this, return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
  8. When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice, and scatter on a few more thyme sprigs and a final pinch of Maldon Salt before serving.

Dukkah, also commonly spelt duqqa, is a Middle Eastern and Egyptian blend of nuts, seeds and warming spices, coarsely grounded to create a savory, sweet and slightly zesty flavour!

Typically used as a dip for breads or vegetables, we serve ours on a softly roasted sweet potato to really infuse the flavours and aromas of the blend. We use a pinch of Maldon Salt to heighten the earthy notes of pistachios, almonds and cumin within this dish.

  1. Start by toasting the nuts. Heat the oven to 180C and place the nuts on to a baking tray and place in the oven for 5 minutes – keep an eye on them so they don’t burn but are nicely golden.
  2. Remove from the oven and then when slightly cooled, chop or bash in a pestle and mortar. Then tip into a large bowl.
  3. In a large frying pan start by toasting the sesame seeds, then add these to the nuts.
  4. Next toast the fennel seeds, coriander seeds and cumin seeds until they are golden and smelling fragrant. Add these to the pestle and mortar and crush before adding to the bowl with the nuts. Add the smoked paprika, Maldon Salt and black sesame seeds and mix well.
  5. You can now use this dukkah on several dishes – salads, on feta or burrata, meat and fish, roasted vegetables and hummus. We served ours on a soft roasted sweet potato.

Store-bought granola’s can be quite expensive these days – Why don’t you save your pennies and make your own!

This recipe is packed full of nutrients from the blends of toasted nuts and seeds. Swap your honey with agave syrup for this recipe to be completely vegan-friendly as well.

  1. Preheat the oven to 180C.
  2. Line a large baking tray with baking paper.
  3. In a large bowl mix together the oats, nuts and seeds with the cinnamon and Maldon Salt. In a small pan melt together the coconut oil and agave syrup gently. Then pour this over the oats and mix well, making sure everything is evenly coated.
  4. Spread it across the baking tray and place into the oven. Bake for 10 – 15 minutes until lightly toasted and golden brown.
  5. Remove from the oven and allow to cool slightly before stirring through the coconut flakes.
  6. Add on top of your breakfast porridge, yogurt or even on a salad to add a new level of texture with the delicious crunch of the nuts and seeds!