Dietary: Vegetarian

Bread sauce is a favourite at Christmas, but this one takes it to a whole new level. Using rye sourdough adds a nuttiness and malted flavour, plus Maldon Garlic Sea Salt is a wonderful addition. Lots of fresh nutmeg and crispy sage leaves elevate it from a humble sauce to a spectacular side.

  1. Place the onion halves, garlic cloves, star anise, peppercorn, cloves, and bay leaves in a pan and pour over the milk. Bring to a boil and then reduce to a simmer for 5 minutes. Then turn the heat off and allow the milk to infuse for 1 hour or longer.
  2. After an hour strain the milk to discard the onion and flavourings and place it back into the pan. Add the breadcrumbs and then simmer for 5 minutes until thickened. Then add the butter and double cream, stirring through. Season with Maldon Garlic Sea Salt and cracked black pepper.
  3. In a small pan heat some olive oil and then when hot, fry the sage leaves until crispy
  4. .Remove from the pan and scatter over the top of the bread sauce along with some of the sage oil.

Creamy, tender and full of flavour…New potatoes are the ultimate comfort food.

This recipe only contains four ingredients, with Maldon Garlic Sea Salt being the star of the show for this dish. The delicious blend of sea salt flakes with wild and roasted garlic elevates the humble potato to new heights, giving a fragrant taste that compliments the new potatoes.

What are new potatoes?

A new potato is basically an immature potato that is dug up before it reaches full size. As a result, the tend to have a sweeter taste and loose skins which can be gently rubbed off before being boiled or cooked. The flex is waxier than other potatoes, which is why many use new potatoes in salads when cold, and paired with butter when warmed up.

The best variety of new potatoes are ‘charlottes’. They offer a great resistance to blight and are generally resistant to scabbing.

What can you eat with new potatoes?

New potatoes make the perfect side to many dishes! From meats including spatchcock chicken and tender salt baked sea bass, to summer salads like a delicious caprese salad, the options are endless.

How to make New Potatoes with Garlic Salt

  1. Place your new potatoes in a large pan of water so they are submerged. Put this onto the heat and bring to the boil. Allow the potatoes to cook for 5 – 8 minutes in the water, until they are just tender and you can insert a knife easily.
  2. Drain the potatoes and allow to steam dry for a couple of minutes.
  3. Tip into your favourite serving bowl and toss with the olive oil, Maldon Garlic Sea Salt and cracked black pepper.
  4. Serve whilst still warm.

This is is brunch-time classic!

Deliciously creamy avocado, smothered on toasted sourdough and topped with a oozing poached egg. To really make these flavours sing, we add a pinch of Maldon Chilli Sea Salt to the dish to give a spicy, aromatic kick.

Here is how to make avocado on toast with poached egg and chilli salt…

  1. Place a pan of water on the hob and bring up to a simmering boil.
  2. Prepare your avocado toast first. Cut the avocado in half and then take the skin off each half and remove the stone. Place the cut side of each avocado half flat on your board and use your knife to cut thin slices, then gently press the avocado out to fan it out. Squeeze over some of the lemon juice (this will help stop the avocado from turning brown).
  3. Lift each fan of avocado onto your slice of toast.
  4. Next poach your eggs. Turn the heat down on the water so it is just a simmering heat. Crack each egg into a small ramekin. Use the stick end of a wooden spoon and swirl it around in the water to create a whirlpool, then quickly drop your egg from the ramekin into the middle. The ‘whirlpool’ will help keep the egg in a neat shape. Poach for 2 minutes until the white is just set but the yolk is still runny.
  5. When cooked, lift the egg out with a slotted spoon and blot off any excess water on some kitchen towel. Then place each egg onto the avocado toast.
  6. Garnish each toast with some Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and some coriander.
  7. Serve with the remaining lemon cut into wedges.

What’s not to love about a freshly baked garlic bread?! Deliciously golden and crispy with an irresistibly soft and spongy centre. This super easy garlic and herb tear and share bread is made using Maldon Garlic Sea Salt; where the flavours of both wild and roasted garlic hugs you as you take your first bite.

What is a tear and share?

A tear and share bread is baked by rolling balls of dough so that they almost take on the form of mini bread rolls. With each corner of the roll, you are allowing a delicious pool of juices to occur, perfect for dipping and soaking up all those tasty, garlic flavours.

A tear and share bread is ideal for dinner party if you are wanting to make a show-stopping dish for your friends and family. You can pair the bread with other dips, including hummus, salsa verde or a herb butter & siracha mayonnaise which all pair nicely with the dough balls.

Garlic bread toppings

We topped our garlic bread with extra garlic cloves and parsley to give a kick of pepperiness to the bread.

Another topping you could do for your garlic bread could be adding shreds of creamy mozzarella, which will transform your garlic bread into a sensational ‘cheesy’ garlic bread. Make sure to melt the cheese under a high temperature to elevate those mild, milky notes of the cheese and really nail that ‘Instagram-worthy’ cheese pull!

If you want to impress your guests, why not transform your garlic bread into a bruschetta. Keep the base of the recipe the same, whilst adding the elements that you would normally find within a classic bruschetta; tomato, onion and anchovy fillets! The flavour combinations are are a match-made-in-heaven with the garlicy undertones.

Here is how to make our tear and share garlic bread recipe…

  1. Lightly oil a 26cm round cake tin.
  2. Place the flour, yeast, salt, sugar, and dried herbs in the bowl of your stand mixer and mix together so it is fully combined. Next place the water, butter and milk into a small pan and gently heat. You want the butter to melt and the liquid to be just tepid – if it is too hot, leave it for a few minutes to allow it to cool slightly. Then pour this liquid into the flour bowl and mix together.
  3. Add the dough hook attachment and knead the dough on a medium speed for about 5 minutes until the dough is smooth and elastic.
  4. Cover the bowl with clingfilm and leave in a warm place for 45mins – 1 hour or until it has doubled in size.
  5. Once the dough has doubled in size, knock all the air out of it and then shape into 30 small, equal sized balls. Place an ovenproof ramekin in the middle of the cake tin and then arrange the balls around the ramekin in circles. Cover the cake tin loosely with clingfilm and then set aside again for approximately 30 mins or until it has doubled in size again.
  6. Preheat the oven to 200C.
  7. Once the bread has had its second prove, it is ready to bake. Place in the preheated oven for 30 minutes until golden brown all over and cooked through. When it comes out the oven brush it all over with a little of the softened butter and sprinkle with the chopped parsley and a pinch of Maldon Garlic Sea Salt.
  8. With the remaining softened butter, mix in the 2 crushed garlic cloves. When it has cooled slightly, remove the bread from the cake tin and place on a serving board. Put the garlicky softened butter in the ramekin in the middle gather round to tear the bread balls and dunk in the garlicky butter! Delicious.

What meals go well with garlic bread?

It goes without saying that garlic bread and pasta is a sensational food pairing. It’s a classic main-and-side dish combo that has been going around for years!Take a delicious rigatoni, infused with smoked aubergine and harissa to give a fiery kick to the dish. Garlic bread will mop up those juices in no time, which giving you that comforting taste of garlic cloves.

If you are looking for something on the lighter side, try pairing your garlic bread with soup. Dipping your garlic bread into a bowl of soup feels like a warm hug on a winter’s day, whilst the flavours from the garlic bread elevate the simple dish even further.

A pairing you should try with your garlic bread is with a bowl of freshly sauteed mussels. The natural broth that is released from when the mussels are steamed allows the perfect amount of dipping and soaking for your garlic bread.

Joe Woodhouse; talented Food & Drink Photographer and Cookbook author of ‘More Daily Veg‘ brings us the comforting dish of whole baked baby squash – perfect with a cold, damp autumn day.

When Joe visited Wilding Cider in Chew Magna, North Somerset, run by Beccy and Sam Leach, Sam made this vegetarian dish for their supper. The pair used to run the restaurant Birch in Bristol before setting their sights on cider making.

This simple but warming dish is a perfect foil to coming in from a cold and drizzly day in an orchard. They sat in the barn, swapping ciders and wines for everyone to taste with a roasting fire going in the wood burner.

Joe added a green sauce to cut the richness a bit, but if you get a good-quality sharp Cheddar, it doesn’t need it!

Here is how to make the whole baked baby squash…

  1. Preheat the oven to 200C (400F), Gas Mark 6. With a small knife, cut the tops off the squash in a circular motion to form caps. Scoop out and compost the seeds.
  2. Mix together the cheese, crème fraiche and oats, and add a good couple of pinches of Maldon Salt and a healthy few grinds of black pepper.
  3. Fill the squash with the oat mixture. Replace their lids. Rub each all over with a tablespoon of oil, place on a tray and bake for 25–35 minutes until a knife pierces the flesh easily.
  4. Meanwhile, blend all the sauce ingredients together with salt and pepper. For a coarser sauce, hand chop everything and mix with the oil, which is equally as good, if not better.
  5. Serve the squash with a salad, maybe a few potatoes to make it into a main. Add the sauce on the side and a good bottle of cider, from Wilding preferably!

Creamy, crunchy, spicy and caramalized.

Food & Drink Photographer and Cookbook author, Joe Woodhouse created a sensational dish which holds the perfect balance of textures and flavours to elevate the humble Brussels sprouts.

All elements can be prepped ahead and then assembled when you are ready to serve. The Brussels take no time to cook. Joe loves to roast the vegetable to create a lovely crispy and caramelized outer, with soft, steamed centres. You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.

Here is how to make the roast brussels sprouts…

Preheat the oven to 200.C (400.F), Gas Mark 6.Toss the bread in 2–3 tablespoons of oil. Add to a baking tray and toast in the oven for 10–12 minutes until golden. Blitz to crumbs in a blender, or leave whole or hand cut if you prefer.

Meanwhile, add 2 tablespoons of oil to a medium pan over a medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for 5–7 minutes. Add the tomatoes. Half-fill the can with water and add to the pan. Bring to a simmer and bubble away for 15minutes until thickened. It still wants to be loose but not watery. Add the honey and check if it needs more Maldon Salt. Set aside.

Increase the oven temperature to 220.C (425.F),Gas Mark 7. Using the same tray as the croutons, brushout any remaining crumbs and add the Brussels with 3 tablespoons of oil and a good pinch of salt. Roast for 12 minutes. You want to roast them quickly, getting colour on the outside and cooking through without going overly soft in the middle. If they need a bit more, keep them in a minute or two longer. Feel free to give the tray a shake once or twice to aid them in cooking evenly.

Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep working it with a whisk and adding water until you get a smooth consistency which holds its shape. If it gets too loose, just add a spoon or two of tahini and combine it to help firm up the mix.

Spoon the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts. Then dot around the tomato chutney. You made not need it all, see how you go. Finish with the crouton crumbs and a drizzle of oil.

Joe Woodhouse could happily eat this pie dish every week!

This recipes takes inspiration from spanakopita, which is classic, savoury Greek pie dish made from filo pastry and filled with spinach and creamy feta cheese. It’s the perfect dish that the whole family is happy to eat at any time of the year.

Joe adds sesame seeds to the dough to create an irresistible crunch, but you can also include toasted nuts to the filling, such as pine nuts or pistachios.

Here is how to make the spinach pie…

  1. Heat the oil in a pan over a medium heat. Add the onions with a pinch of salt and cook for 10–12 minutes until soft and starting to colour. They still want to have texture but be at that stage when they go sweet and soft. Add to a large mixing bowl with the rest of the filling ingredients except the spinach.
  2. In the same pan if it is big enough, add the spinach a couple of handfuls at a time and stir to wilt. Repeat until all the spinach is wilted. Remove to a sieve over a bowl and press out as much liquid as you can. Removing and draining in batches is also fine –whatever makes it most manageable.
  3. Preheat the oven to 180C (350F), Gas Mark 4.
  4. Roughly chop through the spinach and add to the rest of the filling. Mix well, taste for seasoning and add more Maldon Salt and black pepper as needed.
  5. Brush your baking tin with butter. Add a sheet of filo and brush with butter. Repeat this for four more sheets. Then add the filling. Fold the overhanging filo sheets over the filling. Then brush the final two sheets with butter and lay on top of each other. Trim these fit the tin exactly. Put the trimmings in the middle of the tin to cover any exposed filling. Lay the final sheets on top. Score the top into six sections. Add the sesame seeds in an even layer. Bake for 45–55minutes. Remove from the oven and allow to sit for 10 –15 minutes before serving.

What could be more warming than a humble slice of apple crumble?

This recipe is made by @mushypeaz, where a generous glug of Graza “Sizzle” Extra Virgin Olive Oil is used to incorporate the dry ingredients and create that crumble-like texture that we all know and love. Plus, a good EVOO like “Sizzle” adds a wonderful, nuanced flavour to the baked dish, keeping the ‘crumb’ deliciously moist and not dry.

For a little extra crunch and flavour, add a pinch of Maldon Salt. The sea salt flakes gives balance to the dish, elevating the sweetness and counteracting the bitter tones.

When looking for a final topping, add a swirl of Graza “Drizzle” Extra Virgin Olive Oil to your ice cream scope. The EVOO not only allows the ice cream to hold a perfect silky and smooth texture, but also adds depth to the dish, creating a complex flavour profile.

Here is how to make the Olive Oil Apple Crumble…

  1. Peel 1½ pound apples and slice thinly.
  2. Preheat your oven to 350 F.
  3. In a large bowl, mix apples, ¼ cup brown sugar, 1 tbsp flour, 1 tsp vanilla extract, a pinch of cinnamon, and a pinch of salt until well combined.
  4. Add the apple mix to a 2 quart baking dish.
  5. To make the crumble, thoroughly mix 1¼ cup flour, ⅔ cup brown sugar, ¼ cup pecans or walnuts, 1¼ tsp baking powder, and 1 tsp kosher salt in a medium bowl.
  6. Squeeze in ½ cup of Sizzle and mix gently until dry ingredients are just incorporated. Make sure not to over-mix to maintain big clumps of crumble!
  7. Evenly distribute crumble mixture over apples and dust with a tbsp or so of granulated or turbinado sugar.
  8. Bake for 50-60 minutes until crumble is golden brown and filling is bubbling. Let cool before serving if you can!
  9. Enjoy à la mode with a scoop of ice cream, a big swirl of Drizzle, and a pinch of Maldon Salt.

Where Can You Buy Graza “Sizzle” and “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Sizzle” and “Drizzle” EVOO directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Sizzle” is 100% Extra Virgin cooking oil. It’s made from peak season olives that yield a more mellow flavour. Use it every day, in every way.

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

This is a super easy dessert recipes that takes on the classic cookie cake. With a serving size for ten people, make sure to grab every spoon that you have in your kitchen and dig in! The perfect communal dessert to share amongst friends and family.

This recipe is made using Graza “Drizzle” Extra Virgin Olive Oil, where EVOO is generously drizzled over the ice cream and cookie base. This helps the ice cream to keep it’s deliciously creamy and smooth texture, whilst adding the subtle flavour notes of olive and pepperiness to the dish.

When topping your ice cream, make sure to add a good pinch of Maldon Salt. This will enhance the sweetness from the cream and counteract the bitter notes from the cacao nibs in the cookie dough.

Here is how to make the ten-spoon dessert:

  1. Preheat the oven to 350 F.
  2. Open the package of cookie dough (we love Trader Joe’s Chocolate Chip Cookie Dough) and place the entire pack into the bottom of a Dutch oven.
  3. Press the cookie dough into an even layer and place dutch oven into the preheated oven.
  4. Bake according to package directions or whenever the cookies (one giant cookie really) look golden brown and delicious!
  5. Scoop most or all of your favourite vanilla ice cream (we love Noose Honey Vanilla Bean Gelato Frozen Yogurt) into the centre of the Big Cookie Doughnut.
  6. While still warm, use a spoon or ice cream scoop to remove the center of the *Big Cookie,* turning it into a BIG COOKIE DOUGHNUT. “Save” the part you’ve removed as a chef’s treat!
  7. Squeeze oodles of Drizzle over the ice cream and cookie.
  8. Top with a generous sprinkling of flaky salt (a necessity!) and any other of your favourite ice cream toppings. When in season, we love fresh strawberries and blueberries.
  9. Gather 10 of your favourite people, give them each a spoon and dig in! Enjoy!

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

Want to impress your guests at your next party? Mix up a classic dirty martini, made using Graza “Drizzle” Extra Virgin Olive Oil. Whilst holding the usual ingredients for an ordinary martini, adding EVOO will allow the cocktail to become silkier and smooth in texture, resulting in a ‘delicious’ experience.

Make sure to add a salt rim using Maldon Sea salt flakes to help bring balance to cocktail’s flavour, whilst elevating the sweetness and reducing the bitterness from the olive brine.

Here is how to make Graza’s Dirty Marg-tini

  1. Using a spare olive, wet and rim a cocktail glass with Maldon Salt and set aside in a freezer to chill.
  2. Add tequila, brine, Drizzle, lime, and agave nectar to a shaker tin and shake vigorously over ice for 10-15 seconds or until chilled and aerated. 
  3. Using a Hawthorne and tea strainer, fine strain into your prepared cocktail glass.
  4. Garnish with three Castelvetrano olives and enjoy.

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.