Dietary: Vegetarian

We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!

This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.

Here is how to make our Falafel with Chopped Salad & Hummus recipe…

  1. Start by making the falafel.
  2. Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
  3. Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
  4. While the falafel is chilling, make the hummus.
  5. Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
  6. Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
  7. Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
  8. When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
  9. In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
  10. Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
  11. Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
  12. To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
  13. Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.

We love to finish things on a ‘sweeter’ note! Join Michelin-star Chef Lisa Goodwin-Allen in creating a decadent dessert that focuses on a simple glazed peach made from using honey.

Lisa pairs the dish with sheep’s milk ice cream, which is salted using Maldon Sea Salt flakes for elevation and brightness! If you prefer a flavoured ice cream, we recommend making our homemade blackcurrant ice cream recipe, that requires no churning!

Peaches:

  1. Cut the peaches in half and remove the stone.
  2. Place the peaches into a medium pan, add the madeira wine, honey, sugar, and squeeze over the lime juice.
  3. Bake in the oven at 180°C for about 8 minutes until the peaches are just turning soft and the skin is coming off.
  4. Remove the peaches from the oven and allow them to cool slightly. Peel away the skin from each peach.
  5. Reduce the remaining liquid and then pour back over the peaches to glaze.

Raspberry soup:

  1. Place all ingredients into a small pan and put the lid on top, cook over a medium heat for about 5 minutes until the raspberries have broken down and released their juices.
  2. Pour though a fine sieve and leave to cool in the fridge.
  3. Serve cold.

Maldon Salted sheep’s milk ice cream:

  1. Place the milk and milk powder into a medium pan.
  2. Mix in a small bowl the glucose powder, sugar, ice cream stabilizer and Maldon Salt.
  3. Warm the milk on a medium heat whisking until all the milk powder has dissolved.
  4. Whisk in the remaining dry ingredients, bring to the boil and boil for about 2 minutes whisking continuously.
  5. Pour though a fine sieve and leave to completely cool.
  6. Churn in an ice cream machine.

Honeycomb tuile:

  1. Place all the ingredients into a small bowl and whisk together until all incorporated.
  2. Spread into the moulds and bake at 170c for 6 minutes until golden.
  3. Remove from the mould and cool.

To serve:

  1. In a cold bowl put 2 good spoon full of raspberry soup
  2. Place half of glazed peach in the centre.
  3. Put a Rocher of ice cream on to the peach finish with the honey tuile.
  4. Garnish with flowers and herbs.

This is the only brownie recipe you need.

Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen. One bowl, one recipe, and made in less than an hour…what more could you want?

Why add salt to brownies?

Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.

The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!

Dark Chocolate Vs. Milk Chocolate

Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..

Here’s how to make classic fudgy brownies…

  1. Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
  2. Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
  3. Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.  
  4. Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
  5. Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
  6. Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
  7. Remove from the oven and sprinkle with some more Maldon Salt.
  8. Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.

What to serve with your brownies…

You can’t just have a brownie plated on it’s own!

Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.

If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!

‘The best way to increase flavour in a dish is to add spice…and it doesn’t have to be complicated!’ – Spice Kitchen.

The faces behind Spice Kitchen are iconic mother and son duo, Shashi and Sanjay Aggarwal. The team specialise in producing small batches of freshly ground spice and tea blends from sourcing only the best, freshest raw ingredients across the globe. From this, they then hand-blend, roast and grind to authentic, delicious recipes in which are then sent on to customers.

Well known for their exquisite spice tins, there are various collections to choose from, including their iconic Indian Spice Tin and their Middle Eastern & African Spice Tin, each holding an assembly of 9 vibrant and gorgeously fresh spices that have been carefully selected to make recipes from the comfort of your home. It’s no surprise that due to the exceptional quality of the spices, Spice Kitchen has won 4 Great Taste Awards and went on to win the 2018 Gift of the Year Award!

Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

We are delighted to team up with Spice Kitchen to delve into one of their tasty recipes from the team’s recent cookbook: ‘Spice Kitchen‘. The book is all about empowering you to become confident in cooking with spices and blends, showing you how to transform your mealtimes and add HUGE flavour from the use of one simple spice blend.

Sanjay wants to demystify the inner-panic that you may have around spices and blends, reassuring you that you do not need to waste time, invest in fancy equipment or stock a full cupboard on herbs and mixes to create a delicious dish…simply following the book will unlock you to cook a meal fuss-free and deliver on fantastic flavour!

Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

When we were exploring the book, we came across a delicious frittata recipe made from an infusion of vibrant curry spices and Maldon Salt to elevate the flavours to new heights. The frittata is also paired with a fresh, leafy salad to give that satisfying crunch as you take in your first bite.

Spiced Frittata with a Leafy Salad

Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

Sanjay makes this all the time with any potatoes left in the fridge after the weekend. It’s also a great lunch for the team at Spice Kitchen when they’ve got a busy day, because it serves a few and it really quick to throw together!

Serves: 4 people

Ingredients:

Method:

  1. Heat your oven to 180°C fan/200°C/400°F/gas mark 6.
  2. Scrub the potatoes, add to a small saucepan and cover with cold water. Bring to the boil, then turn down to simmer for 10 minutes, until the potatoes can be pierced with a fork. Drain and set aside to cool a little.
  3. Slice the potatoes in half or in thirds. Warm the oil in a frying pan (skillet), ideally one that can go in the oven, add the potatoes and sprinkle over the spice mix. Cook for a couple of minutes until everything smells gorgeously fragrant, then add the kale.
  4. Continue to cook until the potatoes are crisp and golden at their edges and the kale is crisp but still vibrant green. Stir through the peas, then from from the heat. If you don’t have an ovenproof frying pan you can tip the vegetables into a baking dish once they’re cooked.
  5. Beat the eggs with the cream, season with Maldon Salt, and add the chives. Pour over the vegetables and transfer to the oven.
  6. Cook for 8 minutes until puffed and brown. Meanwhile whisk together the yogurt, olive oil, lemon juice and tandoori blend. Taste for seasoning.
  7. Wash and dry the salad leaves if needed, then toss through the dressing.
  8. Serve the frittata hot, in large slices, with the salad.
Spice Kitchen by Sanjay Aggarwal (Quadrille Books, £22) Photography by Dan Jones

Buy Your Very Own Copy Today!

With this book you can enjoy creating recipes from around the world! From the likes of a authentic Mamma Spice’s Dal Makhani, to a fiery blackened Cajun chicken feast, the ideas are endless and it showcases just how versatile spices can be!

Sanjay also shares his own top tips in making the spice blends from scratch, including classics from Garam Masala, Za’atar, Harissa and Tandoori.

You can purchase your very own ‘signed’ copy of Spice Kitchen Cookbook here, and begin transforming your mealtimes to culinary masterpieces!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Spice Kitchen’s recipes!

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.

This quick and easy edamame recipe is perfect as an appetizer for your dinner party. Seasoned generously with Maldon Salt, these beans are crunchy and seriously addicting to eat, especially if you have a side of soy sauce and lemon wedges to add a hit of citrus to the dish.

You can serve edamame beans with many other dishes, including a delicious prawn pad thai. The edamame bean has a faint pea almost buttery taste with a hint of sweet nuttiness to it, which compliments the sweet-savour fusion of the pad thai.

Here is how to make our salted edamame beans…

  1. Place a large pan of water on to boil.
  2. When simmering, add the frozen edamame beans and blanch for 5 minutes until bright green and cooked through.
  3. Drain the beans from the water and place in a large serving bowl, sprinkle generously with Maldon Salt.
  4. Serve immediately with soy sauce for dipping and lemon wedges.

Everyone needs to have a classic chocolate chip cookie recipe in their possession, and we wanted to share ours with you!

Follow this easy, fuss-free recipe to have deliciously soft biscuits that are perfectly buttery and sweet at the same time. The secret ingredient is to add a generous pinch of Maldon Salt to your cookies in the dry mix and as a final sprinkling for when they have baked.

Salt is a important component when baking, as it not only elevates and balances out the flavour of your cookies, but it’s vital for gluten structure and browning.

If you enjoy making these classic chocolate chip cookies, why not try our indulgent pistachio and dark chocolate cookies, perfect to make for your friends and family! Additionally, if you enjoy baking ‘lighter’ options, we have a delicious healthy cookie recipe which is perfect with a nice cup of tea on the side.

  1. Place the softened butter and sugars into the bowl of a stand mixer and beat together until pale and fluffy. Add the vanilla extract and egg and beat again.
  2. Sift in the plain flour, baking powder and Maldon Salt and mix again. Finally stir through the dark chocolate chunks until well incorporated.
  3. Line two baking trays with baking parchment.
  4. Make 25 equal balls of the cookie dough and space them out on the trays, leaving some space between then. Gently press the cookies down so they are a thick disc shape. Place them into the fridge overnight to rest – this step really helps with the texture of the cookie, if you are pushed for time, you can place the trays into the freezer for 30 minutes instead.
  5. When you are ready to bake the cookies, preheat the oven to 180C fan. Place them into the warmed oven for 10 – 12 mins until lightly golden.
  6. Remove from the oven and allow to cool on a wire rack.
  7. Serve the cookies with an extra sprinkle of Maldon Salt.

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.