Dietary: Vegetarian

Romy Gill creates the delicious Moong Bean Dal ahead of the Diwali festivities. Moong Bean Dal is a highly popular vegetarian dish and contains a bundle of nutrients and high protein.

Did you know the that Moong dal is the split version of the whole mung bean? When melting away in the pot whilst cooking, the bean retains a gentle softness and gives a whole vegetal and beany taste towards to the dish. Romy enhances this further through the use of adding tadka, where ground spices are heated in ghee and then mixed together with the Moong Beans.

  1. Soak the lentils for couple of hours or overnight. Wash and drain the water from the soaked lentils.
  2. Add the lentils to a medium-sized saucepan with Maldon Salt, turmeric and water.
  3. Cook the lentils until soft for about 40 minutes on medium heat and occasionally stir.
  4. While the lentils are cooking, we make the tadka. Heat the ghee in a frying pan, once the ghee has melted, add chopped spring onions and cook for 1 minute.
  5. Add the grated ginger, chopped green chillies and cook for 3 minutes. Add the chopped tomato and chopped coriander into the pan and cook for another 4 minutes.
  6. Lowering the heat, add yogurt and garam masala, combining well together. Add the tadka to the moong dal. Add the rest of the water to the pan.
  7. Whilst mixing slowly together, cook on low heat for about 5 minutes.
  8. Leave to rest before eating with any flat bread or rice.

Stem Broccoli is packed with nutrients and infused with the flavours of sweet and earthy goodness. Romy Gill shows how roasting this vegetable actually enhances the flavours, whilst also adding a crisp-tender texture to the dish. The broccoli is laid on a bed of creamy feta, which brings a briny, tangy flavour to the dish.

The feta is easily creamed due to the cheese being made from sheep and Goat’s milk, which is much more softer than normal cheeses.

  1. Preheat oven at 170C.
  2. On a baking tray, add the stem broccoli and remaining ingredients, mixing them well together. Roast for 8-10 minutes.
  3. For the creamy feta, crumble the feta in a food processor, adding in the ingredients until a fine paste is made.
  4. Serve by spreading the feta on a large plate, and then place the roasted broccoli on top. Sprinkle with toasted almond flakes and a final generous pinch of Maldon Salt to elevate the flavours.

Join Romy Gill in creating these delicious roasted sweet potatoes, perfect to accompany her Hot and Spicy Whole Roasted Chicken.

Sweet potatoes are a great addition to a roasted chicken due to the sweet, earthy and nutty flavour that the wholesome root vegetable gives, elevating the spiciness of the chicken that Romy infuses. With a generous pinch of Maldon Salt, chilli flakes and garlic the seasonings will burst in flavour for the dish.

  1. Preheat oven at 180C.
  2. While the oven is getting hot, marinate the potatoes with Maldon Salt, pepper, chilli flakes, garlic granules and a good glug of olive oil.
  3. Layer them on the baking tray and bake 40 minutes.
  4. Serve with the whole roasted chicken.

Romy Gill showcases how to create the decadent orange and cocoa cake, a definite show stopper to finish a feast for any occasion! Orange and cocoa are an ‘match-made-in-heaven’ pairing – the cocoa is rich and indulgent, with the fresh, zesty tones of the orange. Bundled together, this creates a pudding that is full of flavours.

Why add peanut butter to the cake mix? Adding a generous spoonful to your mixture actually elevates the flavour into giving a warming, nuttier taste to the cake mixture. Also, this creates the cake to be a little more dense in texture, creating a rich cake to be enjoyed by many!

  1. Preheat the oven to 170C.
  2. Prepare a 20cm baking sheet, spread a little bit of butter inside the tin’s edges, and then place the baking sheet inside the tin. Keep aside.
  3. In a bowl add sugar, melted butter and whisk. Then crack the eggs, and add the buttermilk slowly in. Beat the mixture all together.
  4. Sift the flour, baking powder, cocoa powder, ½ tsp Maldon Salt, peanut butter, juice of the oranges, 1/2tsp orange zest, and then combine properly.
  5. Spoon the mixture into the prepared tin, spread evenly.
  6. Bake the cake for 25 minutes until it is well risen.
  7. Remove from the oven, leaving the cake in the tin until cool.
  8. Carefully turn the cake of on to the wire rack and peel off the baking sheet.
  9. To finish, sprinkle Maldon Salt and orange zest on top.

Romy Gill creates the comforting dish of lemon rice paired with peanuts and curry leaves. Using pantry staples, this dish holds authentic Indian flavours whilst also being very easy to make for your guests. Romy adds peanuts to the rice to give a crunchy texture to the dish, whilst also adding curry leaves for a gentle aroma.

  1. In a saucepan, add water and ½ tsp Maldon Salt, bringing it to boil for 6-7 minutes on medium heat. Drain the water and keep the rice aside.
  2. In a pan dry toast the peanuts on a low heat. Toast them until light brown.
  3. Remove them from heat and add to a bowl. In the same pan add ghee. Once the ghee has melted, add the mustard seeds and curry leaves.
  4. Add in the toasted peanuts, Maldon Salt, turmeric, and mix together. Cook with a lid for 5 minutes on low heat.
  5. Once all done, add the lemon juice, mix and serve hot as a side dish or on its own.

Griddling leeks is a wonderful way to enhance the sweet flavours by adding a smoky, charred element. This pairs perfectly with a Romesco – which is a sauce originating from Catalonian Spain made from red peppers, almonds and zingy garlic, vinegar, and chilli. Labneh is simply strained, salted yoghurt – wonderfully simple to make but adds creaminess and sourness to this plate. Topped with a nutty savoury granola using homemade Dukkah, which adds crunch and toasted saltiness. 

  1. Make the labneh a day ahead. Mix the yoghurt and salt in a bowl and then place in some muslin tied with string. Squeeze out any excess liquid and then place in the fridge in a sieve over a bowl overnight. The bowl will catch the drained excess liquid – the longer you leave it, the thicker your labneh will be.
  2. Make the Romesco sauce – toast the almonds in a dry pan until golden, set aside to cool. Add some roasted red peppers from a jar to a food processor along with the toasted almonds, Maldon Salt, garlic, sherry vinegar, parsley and paprika and blitz to a paste. Drizzle in the olive oil, add plenty of seasoning and blitz again. Set aside.
  3. Make the dukkah savoury granola – Place some hazelnuts, pistachios and sunflower seeds on a tray and roast in the oven for 10 minutes. When they are golden brown remove from the oven.  
  4. Take a frying pan and toast your spices and Maldon Salt – cumin, coriander and fennel seeds. Once they are fragrant and beginning to pop, remove from the pan and crush in a pestle and mortar. Toast the sesame seeds in the pan and then add these to the crushed spices in a bowl. Roughly chop the hazelnuts, sunflower seeds and pistachios and add them to the bowl along with some salt and smoked paprika. Set aside to cool.
  5. Heat a griddle pan on high. Slice the leeks in half and brush with oil. Griddle them for 5 minutes on each side until they have char lines and are soft and tender.
  6. On a large platter, spread the labneh on the bottom. Pile up the griddled leeks on top. Spoon over some of the romesco sauce and then drizzle with oil. Sprinkle across your savoury dukkah mix, some final parsley leaves and serve.

Wanting to taste vibrant, citrus notes to your cocktail? We’ve paired up with Hayman’s in using their Exotic Citrus Gin, giving the Salty Dog a burst of flavour with a sharp twist of grapefruit and lime juice. We have also included our very own Maldon Salt rim to enhance the flavour of of the exotic fruit peels.

Why add a salt rim to your cocktail? Not only does it keep your garnish from falling into your cocktail and throwing the flavour off, but it adds flavour to the drink, allowing it to develop in stages. Did you know the taste of isolated salt can actually awaken your taste buds! Therefore this allows you to enjoy the variety of flavours within your cocktail…science and delicious!

  1. Add all the ingredients to a mixing glass with ice and stir.
  2. Shake and strain over ice in a Rock’s Glass.
  3. Garnish the drink with a Maldon Salt rim and a slice of grapefruit.

Aubergine lends itself brilliantly here as it is such a meaty vegetable that works perfectly with Asian flavours. Sandwiched between fluffy homemade bao buns and topped with pickled smashed cucumber, salty peanuts, and lots of coriander – these are so good, and you really won’t miss the meat.

  1. Start by making your bao buns – in a large bowl, mix together the flour, caster sugar and Maldon Salt. In a small bowl or jug mix together 1 tbsp of warm water with the yeast and a pinch of sugar and then make a well in the flour and add the yeast mixture along with the milk, oil, rice vinegar and water. Mix to make a dough.
  2. In a kitchen aid, knead the dough with the dough hook for 5 minutes until smooth and springy. Place in an oiled bowl and cover with clingfilm, leaving it to prove until doubled in size.
  3. Place the dough back into the kitchen aid and add the baking powder, kneading again for 5 minutes. Make into 18 balls of dough, rolling them in your hands and then placing onto a lightly oiled tray.
  4. Roll them out with a rolling pin into an oval shape (makes roughly 18) and then use some oil and a chopstick to fold them into little envelopes. Place each one onto some baking parchment and leave to prove again until they double in size.
  5. Once risen. Heat a steamer with some water at the bottom. Steam the buns on their sheets of parchment until puffed up and fluffy.
  6. Before you steam the buns, make the aubergine filling. Mix together the miso, rice vinegar, agave and mirin in a small bowl. Cut the aubergine into chunks and toss well in the miso glaze. Place into the preheated oven and roast until soft, charred and sticky.
  7. To make the pickled cucumber, cut the cucumber in half and then skin side up, bash the cucumber with the back of your knife so it breaks up on the board. Then roughly chop it into small pieces. Place in a bowl along with the garlic, rice vinegar, soy sauce, chilli oil, sugar, and sesame oil. Toss well so it is all coated and leave to infuse.
  8. Serve the bao buns filled with the sticky aubergine, some of the smashed cucumbers, sliced radishes, chopped salted and roasted peanuts, sesame seed shichimi and coriander.

Want to know what gives a real fruity kick to your cake? Odysea’s preserved lemons are packed full of citrus flavours from the preserving of brine water & salt. The additions of honey and stem ginger will balance out this citrus cake, leaving you feel a certain warmth as the weather starts to cool down as we enter into the autumn season.

  1. Preheat the oven to 180C. Thoroughly grease a Bundt tin and tap out with caster sugar. Set aside.
  2. In a large bowl mix together the plain flour, baking powder, ground ginger, cinnamon, and Maldon salt.
  3. In a food processor, add the preserved lemon and stem ginger and blitz together until it forms a nearly smooth paste.
  4. In a stand mixer, add the softened butter and sugar and beat together until pale and fluffy. Add the eggs, one at a time, beating after each addition. Then add the honey, olive oil and preserved lemon ginger puree and beat again. Finally add the dry mix and fold through until fully incorporated and smooth.
  5. Spoon into the prepared loaf tin and smooth over the top. Bake in the oven for 45 minutes until well risen, golden brown and a skewer comes out clean.
  6. Remove from the oven and allow to cool. Garnish with lemon slices and a drizzle of lemon icing.

Of course we had to take part in the infamous TikTok trend of Baked Feta…The tangy, rich flavour of feta is perfect for a late summer treat with guests. Pairing up with Odysea, we used their delicious Flamed Roasted Red Peppers, giving a gentle sweetness as we slow bake the feta cheese. Don’t forget to add the Pomegranate Molasses either, as this will give the recipe the perfect sweet-and-sour tones to the savoury dish, almost acting like a balsamic.

  1. Preheat the oven to 180C.
  2. In a large baking tray place the block of feta in the middle. Then arrange the cherry tomatoes, shallot halves and sliced red peppers around the feta.
  3. In a small bowl, whisk together the olive oil, garlic and herbs and then drizzle over the whole dish. Bake in the oven for 35 – 40 minutes until the feta is golden and the vegetable has softened. Remove from the oven and drizzle with pomegranate molasses and scatter with the pomegranate seeds and fresh oregano leaves. Add a pinch of Maldon Salt and serve with toasted sourdough bread.