Dietary: Vegetarian

  1. Preheat the oven to 230c fan. Add the aubergines to a large bowl with the oil, achiote,
    maple, chilli paste and Maldon Salt and mix well. Spread out on a large, flat, parchment-lined
    baking tray.
  2. Add all the mango sauce ingredients to a medium high sided tray.
  3. Place the aubergines on the top shelf of the oven and the mango sauce tray on the bottom shelf. Roast for 25 minutes, then flip the aubergines and roast for another 10 minutes, or until golden-brown on both sides. At this point the onions in the mango sauce should be nicely browned around the edges and the sauces should be the consistency of maple syrup. Set aside to cool.
  4. Mix all the ingredients for the yoghurt together in a medium bowl.
  5. Toast the sesame seeds in a very hot pan until golden brown and fragrant. Add all the sesame salt ingredients to a mortar and roughly crush (not too much, you do not want the sesame seeds to become a powder).
  6. Serve once the aubergine and sauce have cooled (they should be just above room temperature or they’ll melt the yogurt). Spoon the yogurt onto a platter, then top with the roasted aubergines and the sauce. Avoid the allspice berries and cinnamon.
  7. Finish with the spring onions, sesame salt and serve with lime wedges.

For the chocolate ganache:

Melt the chocolate and cream over a pan of gently simmering water. Stir in a good pinch of Maldon Sea Salt. Set aside to cool.

For the miso caramel:

Add all the ingredients to a medium saucepan and place on a medium heat. Cook for about 6 minutes, whisking continuously; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and set aside until completely cool.

For the cinnamon and coffee cream:

Add all the ingredients to a large bowl and mix, just until everything comes together. Do not overmix or you’ll split the cream.

Method:

  1. Line a 20cm square cake tin with two layers of cling film. Spoon half the cream into the tin, then smooth the surface with the back of a spoon. Spoon over each of the cooled melted chocolate and cooled caramel and then swirl together.
  2. Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
  3. Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
  4. Cover with cling film and chill overnight.
  5. Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
  6. Prepare a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the tray and quickly spread the chocolate out with a spatula. Leave to cool for a few minutes, then sprinkle generously with coffee grounds and Maldon Sea Salt. Transfer the paper to a large, flat tray that will fit in your fridge. Refrigerate until completely cool and set, about 2 hours.
  7. Flip the set cake onto a large platter. Dust with cocoa powder and spritz with gold dust. Break the chocolate into random shards, then stud the cake with the shards as part of the decoration.

Bread and Butter Pudding is a novel favourite when it comes to British classic desserts. The combination of chocolate and orange gives the pudding a balance of richness with fresh, zesty tones.

  1. Grease the base and sides of a deep baking dish (roughly 25 x 20cm).
  2. Mix the melted butter with the marmalade. Use this to brush both sides of the brioche slices, and then slice them in half diagonally. Arrange the slices in the baking dish and scatter over half of the chocolate chips. Use a Pinch of Maldon Salt to sprinkle over the dish for taste.
  3. In a large bowl whisk together the double cream, whole milk, eggs, caster sugar, orange zest and cinnamon. Pour the mixture over the brioche slices and then leave the mixture for 30 minutes for the brioche to absorb the custard.
  4. Preheat the oven to 180c.
  5. Once the pudding has sat for 30 minutes it is ready to bake. Sprinkle over the remaining chocolate chips and the demerara sugar then place into the preheated oven for 30 – 35 minutes until golden brown on top and the custard has just set.
  6. Allow it to sit for a couple of minutes before serving with some extra cream.

This recipe shows you the easy way into making shortbreads, infused with the sweet flavours of lavender and rose – they are definitely moreish!

  1. Place the plain flour in a large bowl and add the caster sugar and Maldon salt, mix them together. Next add the cold, cubed butter. Use your fingers to rub the butter into the flour and sugar until it resembles fine breadcrumbs. Now you can add the dried lavender or rose petals and mix it throughout.
  2. To the mixture add 1 tbsp of cold water and mix it together using a cutlery knife (this is colder than using our hands to helps to ensure the mixture doesn’t get too warm). If the dough starts to come together then it is ready, but if it is a little dry still then add another tbsp of water. Bring the dough together with your hands now but be careful not to overwork it.
  3. On a lightly floured surface, roll out the dough until its roughly 1cm thick. Scatter over any remaining lavender or rose petals and gently roll them into the surface of the dough. Line a baking tray (or 2 depending on how many you are making) with baking paper. Use a 5 or 6cm fluted or round cutter to cut out biscuits and place them onto the lined tray with a little space in between.
  4. Place the trays into the fridge to firm up for 20 – 30 minutes. Preheat the oven to 170c.
  5. Once the biscuits have firmed up, bake them in the preheated oven for 20-25 minutes until they are baked through but pale golden in colour. Remove them from the oven and sprinkle over some remaining caster sugar. Allow the biscuits to cool before serving.

This classic British treat combines the flavours of raspberry jam with the essence of almond from the frangipane, all encompassed by the buttery delicacy of a shortcrust pasty.

Begin by making the pastry:

  1. In a food processor add the plain flour and icing sugar and pulse together until well mixed. Then add the cold cubed butter and pulse together again until it resembles fine breadcrumbs. Next add the beaten egg along with 1 tbsp of cold water and pulse again until it comes together.
  2. Tip the dough out of the food processor and gently knead to make sure it is smooth. Lightly flour the work surface and then roll the pastry out until it is 1cm thick, then carefully lift the pastry to line a 23cm fluted tart tin. Trim off the top and gently prick the base with a fork. Place the lined tin into the fridge to chill for 30 minutes.
  3. Preheat the oven to 180c.
  4. Once the pastry has chilled, remove it from the fridge and fill with baking paper and baking beans. Place the tart onto a baking tray and into the preheated oven to blind bake. Bake it for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes. Once the pastry case is baked remove from the oven and set aside to cool slightly while you make the filling.

Make the filling:

  1. To make the frangipane add the softened butter and sugar to a large bowl and beat together with an electric whisk until pale, light, and fluffy. Add the ground almonds, egg, almond extract, lemon zest and Maldon salt. Mix again together. 
  2. To the cooled pastry case start with a layer of raspberry jam, spread this across the pastry evenly. Then on top of this spoon over the frangipane and carefully smooth with a palate knife, trying to ensure the raspberry jam and frangipane remain in layers.
  3. Place the tart back in the oven for 20 – 30 minutes until golden brown and a skewer comes out clean. Remove the tart from the oven and set aside on a wire rack to cool completely.
  4. While the tart is cooling you can prepare the fondant icing for the top. In a bowl add the icing sugar. Add the almond extract and roughly 2 tbsp of cold water to make a thick but smooth icing (add a splash more water if needed).
  5. Place 2 tbsp of the icing into a separate small bowl and mix in the pink food colouring. Spoon this into a small piping bag with a small round nozzle attached.
  6. Once the tart has cooled, spoon over the white fondant icing and smooth across evenly. Then pipe parallel lines of the pink icing across the surface. Then use a cocktail stick to create a feathered effect by dragging across in alternating directions. Pop a single glace cherry in the centre, if desired. Allow the icing to set before slicing and serving.

Learn how to create the classic Chelsea Bun, infused with the flavours of sweet and spicy from the Chai tea, paired with cardamom to give warmth to the dessert.

Start by making the dough:

  1. In a small pan add the milk and butter and gently heat until the butter is melted. Take off the heat and allow to cool slightly, you want it to be lukewarm. In a stand mixer add the strong white flour, yeast, caster sugar, cardamom, and Maldon salt, mix this together so the sugar and spices are mixed well in the flour. Then make a well in the middle of the flour mixture and add the beaten egg along with the milk and butter mixture. Then turn the stand mixer onto low and mix. Using the dough hook attachment on the stand mixer, continue to mix and knead the dough for 5 – 10 minutes until smooth, supple and elastic.
  2. Cover the bowl in cling film and leave the bowl in warm place for approximately 1 hour, or until the dough has doubled in size.

While the dough is proving, you can make the filling:

  1. In a large bowl mix together the softened butter with the light brown sugar, cinnamon, and cardamom. Grease a 20 x 30cm baking tin with some of the softened butter.
  2. When the dough has doubled in size, knock the air out with your first. Then, tip the dough onto a lightly floured surface and roll it out till its roughly 30 x 50cm. Leaving a space along one of the long edges to start your rolling, spread the spiced butter filling across the rest of the dough and smooth it out. Then sprinkle evenly across the top of this with the currants and dried cranberries, using your hands to press them in slightly to the dough.
  3. Using the long board you have kept clean, tightly tuck this under and roll the dough until you have a neat spiral with the filling. Once rolled, use a sharp knife to trim off the messy ends, and then cut into 12 equal rolls. Then place the rolls, spiral side up, in the greased baking tin with a 1cm gap between them. Loosely cover the tray with cling film and allow them to prove for a second time in a warm place for 30 minutes until well risen again.

Whilst the buns are proving preheat the oven to 180c.

  1. When the buns have risen and doubled again, they are ready to bake. Place them in the middle of the oven and bake for 20 – 25 minutes until golden brown and baked through. While they are baking, place the 2 tbsp golden caster in a small bowl and add a tbsp of boiling water, stir until the sugar has dissolved and then set aside to cool. Remove from the oven and then brush all over with the caster sugar syrup, then allow the buns to cool.
  2. For the final icing garnish, mix together the icing sugar with the spices. Then add 2 – 3 tbsp of water until it is smooth but with a good drizzle consistency. Place the icing into a small piping bag and snip off the end. Pipe and drizzle the buns with the icing in a zig zag pattern.

A decadent, light Victoria sponge with a generous filling of strawberry jam and cream – gently rolled up to form a perfect swiss roll.

  1. Preheat the oven to 180c.
  2. Grease a 33 x 23cm swiss roll tin with a little vegetable oil and then line base with baking paper. Grease this again with some oil and then sprinkle some caster sugar into the tin and move it around to make sure it evenly covers the base and sides of the tin. Tap out any excess.
  3. Place the sugar and eggs into a large bowl and use and electric whisk to beat for approximately 10 minutes until the mixture has volumized considerably and it is pale in colour. This is when you can test it has reached ‘ribbon stage’ – when the whisk is lifted out the mixture and you run it across the top, it will leave a trail of mixture that sits on top, like a ribbon.
  4. Carefully sift the flour into the mixture in stages, folding it in after each addition. Take time to do this as it is important to keep the mixture light, fluffy and aerated. Add a pinch of Maldon Salt within the mixture.
  5. Once all the flour has been incorporated, pour it into the prepared tin and smooth over the top. Place the tin into the preheated oven for 10 – 12 minutes until well risen, golden and baked throughout.
  6. While the sponge is baking, place a piece of baking paper slightly larger than your swiss roll tin onto the kitchen surface. Sprinkle this liberally with some more caster sugar.
  7. Once the sponge has baked, remove it from the oven. Run a knife carefully around the edges to make sure it isn’t stuck and then tip and invert it onto the sugar-coated baking paper. Using a knife, draw a small cut line roughly 1cm from the edge of one of the long sides. Then starting here, carefully roll the sponge, making sure to tight the edge in tightly to create a neat spiral. Once it is rolled, keep it like this with the paper surrounding it, until the sponge has cooled.
  8. While the sponge is cooling prepare the fillings. In a large bowl add the double cream and icing sugar, then whisk until it forms soft peaks. In a separate bowl add some strawberry jam, along with 1 tbsp water and mix so it is easier to spread. Finally, roughly chop some strawberries for the filling, leaving some whole for the top.
  9. Once the sponge has cooled, carefully unroll it. Start by spreading a layer of the strawberry jam, then sprinkle across some of the chopped strawberries. Top this with a layer of the softly whipped cream. Make sure not to make the layers too thick as it will be difficult to roll again. Once all the layers are added, carefully re roll the sponge.
  10. Using a sharp serrated knife, trim off the ends so you have a neat sponge. Decorate the top with some of the cream and fresh strawberries.

This recipe shows you how tomatoes are packed full of flavour when roasted, causing it to be a delectable addition to any meal. The roasting process really does intensify the sweetness of the tomato, whilst also creating undertones of depth when they begin to char slightly.

  1. Preheat the oven to 180c.
  2. Slice the tomatoes into rounds and then place them into a large bowl with the olive oil, sugar, and plenty of cracked black pepper. Toss the tomatoes so they are well coated.
  3. Place the dressed tomatoes onto a baking tray and place into the oven for 30 minutes, turning them from time to time to ensure they don’t burn.
  4. They are ready when they are fully roasted and beginning to char. These are delicious when simply served with some olive oil and a pinch of Maldon salt.

Make the British cult-favourite but vegan style! This recipe shows how to make the decadent, soft pudding combining the flavours of sweet fruits and the rich toffee sauce.

  1. Grease a 25 x 20cm oven proof baking dish with dairy free butter and preheat the oven to 180c.
  2. Start by making the sponge mixture. Roughly chop the dates and place in a heatproof bowl along with the bicarbonate of soda. Add the oat or almond milk to a pan and onto the heat, gently bring up it to scalding point. Pour the hot milk over the dates and allow it to steam and soften the dates for 10 minutes. Once the dates have softened and the mixture has cooled, add them along with the milk mixture into a food processor or blender and mix until smooth.
  3. In a large bowl, beat together the dairy free butter and the soft brown sugar until light and fluffy and well incorporated. Next add the date and milk puree and mix through. Finally add the self-raising flour and spices, along with the Maldon salt. Fold this through the wet mixture so it smooth but making sure not to overmix the batter.
  4. Tip the batter into the greased baking dish and smooth over the top. Place into the middle of the preheated oven and bake for 40 minutes until well risen and a skewer comes out clean in the middle. Remove from the oven and set aside.
  5. While the sponge is baking you can make the sticky toffee sauce. In a small saucepan add the dark brown sugar and dairy free butter and melt together, then lower the temperate and cook together for 5 – 10 minutes until smooth and syrupy. Remove this from the heat and add the dairy free cream, stirring it in.
  6. Once the sponge has come out of the oven, pour most of the sticky toffee sauce over the pudding – but leave some for extra drizzling! Sprinkle the top of the pudding with Maldon salt.
  7. Serve the pudding while it is still warm with some dairy free ice cream and an extra drizzle of sticky toffee sauce.

What could be any more of a British classic than scones, clotted cream and strawberry jam! This recipe delves into how to create the perfect centre piece for any tea-party…the only debate to be had is if it is cream first or jam.

  1. Line two baking trays with baking paper and preheat the oven to 200c.
  2. Add the flour, sugar, pinch of Maldon salt and baking powder into a food processor and then add the butter in small pieces. Pulse the mixture until it resembles fine breadcrumbs but be careful not to over mix. Alternately if you do not have a food processor you can rub the butter in by hand.
  3. In a small bowl beat together the two eggs and add the whole milk. Slowly add this to the breadcrumb flour mixture, incorporating each time as you may not need all the liquid, until you have a soft dough with no dry patches.
  4. Tip the dough onto a lightly floured surface and knead gently to make the dough smooth. Then use a rolling pin to roll the dough out until it is roughly 2cm thick.
  5. Use a 6cm fluted cutter to stamp out as many scones as you can, and then place them onto the lined baking trays with a little room between them. Once you are left with the offcuts, you can knead them lightly back together and re roll the dough and repeat the stamping until you have as many as the dough makes (ours made 18).
  6. Brush the tops of the scones with a little milk and then place the trays into the preheated oven for 15 minutes. They should be well risen and lightly golden on top. Remove the trays from the oven when baked and allow the scones to cool.
  7. Serve the scones with Rodda’s clotted clean and Tiptree strawberry jam – and a big pot of tea!