Dietary: Vegetarian

This drizzle cake recipe explores the flavours of zest from the lemon and the natural piney, sweetness from the pistachio nuts.

Grease a 900g loaf tin with some butter and line with a strip of baking paper. Preheat your oven to 180c.
Place the pistachios into a food processor or blender and blitz them until they resemble a fine crumb – like ground almonds. In a large bowl whisk together the butter and sugar with an electric whisk until light and fluffy. Next add the blitzed pistachios, natural yoghurt, eggs, flour, baking powder, pinch of Maldon salt and the zest of the two lemons. Whisk together until smooth.
Use a rubber spatula to tip the cake mixture into the prepared loaf tin, then smooth over the top. Place into the oven on the middle shelf and bake for 45 minutes until risen and a metal skewer comes out clean.
Remove from the oven and allow to cool before lifting out of the tin. Place onto a wire rack to cool fully. Meanwhile, make the icing.
In bowl add the icing sugar and then squeeze the juice of the lemons into a separate bowl, making sure to remove any pips. Add a tsp of lemon juice at a time to the icing and mix after each addition until you have a smooth drizzle icing. Spoon the icing over the cooled cake and allow it to drip down the sides. Decorate with some more chopped pistachios and some sugared lemon zest.

A classic Battenberg cake with a twist! Celebrating the colours of Maldon Salt with green and orange accents – it’s sure to be a delicious treat for any dinner party.

Preheat the oven to 180c. Grease a 20cm square tin.
Cut a sheet of baking paper into a 40cm x 20cm rectangle, then fold this rectangle in half (short side to short side). Hold the fold in the middle of the tin and then press down each side so you create a divide across the middle of the tin. To make sure the divide is sturdy, you can use some foil along the fold also. Your tin now has two equal halves.
Using an electric whisk, beat together the butter and sugar in a large bowl until it is pale and fluffy. Add the eggs and whisk in. Add the self-raising flour and a pinch of Maldon Salt and gently fold in the mixture.
Split this mixture into two equal parts and spoon the other half into a separate bowl. To this bowl add the ground pistachios, green food colouring and 2 tbsp of milk. Mix together until it is smooth and has a good dropping consistency (add a splash more milk if needed).
To the original bowl add the ground almonds, orange food colouring, orange zest and 2 tbsp of milk. Mix and check the consistency to match that of the other bowl.
Spoon each flavour mixture into each half of the cake tin and smooth over the top. Place into the preheated oven for 30 minutes until baked and a skewer comes out clean. Set the cake on a wire rack to cool completely.
Once cool, remove from the tin and use a serrated knife to trim off the tops and edges. Then slice both flavours in half lengthways so you have two long pieces of cake of each flavour. Check to make sure the pieces are the same size and trim any if necessary.
Dust your work surface with icing sugar and then roll out the marzipan until it is a large rectangle roughly 20 x 35cm in size.
Use the apricot jam to brush the edges of cake slices and then place them in the middle of the marzipan with a green piece next to an orange piece and then alternating on top. Brush the excess marzipan around the cake with apricot jam and then lift it up around the cake to tightly enclose it. Trim off any excess marzipan and then seal it together. Flip the cake so the seal is at the bottom. Trim off both ends of the cake neatly with the serrated knife and then serve in slices to your guests.

What is Eton Mess?

Eton Mess is a classic British dessert, consisting of meringue, whipped cream, and fresh strawberries or strawberry sauce. The elements are layered and served together before resembling a delicious ‘mess recipe’. This dessert is ideal for serving when strawberries are in season in the UK (April – July) and is typically known for being a relatively easy dessert to make for your dinner guests.

Eton Mess origin

The classic Eton Mess supposed origin dates back to 1893 from Eton College. This is where a decadent strawberry pavlova was made to celebrate a cricket match against the opposing Harrow School. However, it’s believed there was an accident and the pudding was crushed! However, the students didn’t care about the mess that was made, and thus the famed ‘Eton Mess’ was born from that day onwards.

Conversely, the first written mention of an Eton Mess was found in 1893 when Queen Victoria attended a party for her eldest son, and was served a dish called Eton Mess aux fraises which translates to ‘Eton Mess of strawberries‘.

How to make Eton Mess

Preheat the oven to 100C.
Begin by making the meringues. Add the egg whites to the bowl of a stand mixer and turn the whisk attachment on to high. Whip the egg whites until they form stiff peaks and then turn the speed down to medium-low. Slowly add the caster sugar, a teaspoon at a time, allowing each addition to be properly incorporated before adding the next. You can also add a few drops of vanilla extract for a gentle sweetness. You need to make sure the caster sugar is dissolved after each addition. The best way to check this is by rubbing a little bit of the meringue between your thumb and forefinger. The mixture should feel smooth and not grainy. If it is still grainy then continue to whisk until smooth and all the sugar has been added.
The meringue should now form stiff peaks, be voluminous, and glossy. Add the tablespoon of lemon juice and whisk again to incorporate. The lemon juice helps to stabilise the meringue.
Alternatively, you can buy store brought meringue from various UK supermarkets, however homemade meringue tastes much better and fresher!
Once you have made your meringues, line two large baking sheets with baking sheets or parchment paper, and use a little of the meringue mixture on the corner of the baking sheets to stick it to the pan / tray. With our recipe we have chosen to bake some large meringues to crumble throughout the Eton Mess but also some smaller, meringue kisses to decorate the top – but this is optional.
To make the pink and white meringue kisses, use a a piping bag with a small nozzle attached, then paint pink gel food colouring up the inside of the piping bag with a food safe brush. Then, simply spoon some meringue mixture into the piping bag and pipe small kisses onto the baking tray. These small kisses take roughly 45 minutes to bake.
With the larger meringues, you can simply spoon these straight onto the baking sheet. We left some of ours white. Then with the remaining meringue mixture we marbled some pink through by folding pink food colouring through, stopping before it was fully mixed. Then we spooned this onto the baking sheet in the same way. These larger meringues take approximately 1 hour to bake. The best way to tell if the meringue is baked is if they lift very easily off the baking sheet or parchment paper.
Once all the meringues are baked, remove from the oven, and allow to cool. Once the meringues are cooled you can assemble the Eton Mess. Lightly crush the large meringues and leave the kisses to garnish.
Pour the double cream into a clean bowl and add the icing sugar. Use an electric whisk to beat this to soft peaks. You can whisk this by hand, it just takes longer and a little more elbow grease! Finally add the vanilla extract (or vanilla bean paste), and Maldon Sea Salt flakes before folding through gently. Adding Maldon Sea Salt is both a delicious and vital element as it helps cut through the sweetness of the dessert and enhances the flavours of the strawberries and vanilla.
In a large trifle dish, you want to start layering up – there is no correct way to do this, hence why it’s named a ‘Mess‘. Simply alternate between layering the softly whipped cream, strawberries, crushed meringues pieces, and strawberry sauce. If you want to make your own sauce, try our delicious homemade fig jam that works perfectly with the sweetness of the meringue. Finish the top of the layers with some soft peaks of the whipped cream.
Finally, garnish with the meringue kisses (we decorated ours with little flecks of gold leaf), strawberry halves and edible flowers. Serve immediately.

Can you freeze Eton Mess?

Yes, you can freeze Eton Mess! Make sure you store the Eton Mess in an air-tight container before placing in the freezer. You can freeze for up to 1 month.

However, you must be very careful when defrosting Eton Mess as you do not want the dessert to absorb any moisture as this will soften the outside the meringue, ruining it’s delicious crispness! To thaw or defrost the pudding, remove from the air-tight container and put it onto a wire rack. It shouldn’t take more than one hour to completely thaw and should be consumed immediately after!

How long does Eton mess keep in the fridge?

Although Eton Mess is best served immediately after assembling, we recommend storing the dessert in the fridge for up to 2 days. After the second day, the meringue will start to soften and the fresh strawberries will start to go squishy and unpleasant.

How far in advance can you make Eton Mess?

You can certainly make a Eton Mess in advance! For example, the cream can be whipped an hour earlier and stored in the fridge. Additionally, if you made your own strawberry sauce or coulis instead of store bought, then making the sauce from scratch can be made up to two days in advance, ensuring it’s covered in the fridge!

What is the difference between Eton Mess and Pavlova?

Although both puddings have a meringue base, whipped cream and topped with fruits or a sweet sauce, the main difference between an Eton Mess and pavlova is how they are presented. Eton Mess is assembled in a way that resembles a ‘mess‘ (pun intended!). It has broken pieces of meringue, folded up or mixed altogether before being presented in a glass. In contrast, a pavlova is an unbroken meringue, topped gently with whipped cream and fresh fruits.

What is the origin of the Pavlova?

The meringue-based dessert originates from either Australia or New Zealand in the early 20th century, with the two countries still debating to this day where it’s true origin came from. The name ‘pavlova’ derives from the Russian ballet dancer Anna Pavlova, who toured in Australia in the 1920s, in which the country is believed to have celebrated her through patisserie. However, Helen Leach of the University of Otago revealed a paper stating the a recipe for pavlova appeared in New Zealand in 1929.

Wild garlic is an abundance at this time of year and is very easy to make – it can be stored in the fridge for up to 2 weeks or frozen. It is delicious drizzled over meat, fish or vegetables, stirred through pasta or through scrambled eggs.

You can either make your pesto in a food processor or by hand in a pestle and mortar. If using a food processor, simply start by adding your wild garlic and pulsing a few times to break the leaves down. Then add the grated parmesan and hazelnuts and pulse again. Next you can slowly drizzle in the olive oil until it reaches your desired consistency – stop mixing earlier if you like a chunkier texture or keep mixing if you would like it smoother.
Finally add the lemon zest and a pinch of Maldon Salt and stir through. Put into a sterilised jar and it will keep for up to 2 weeks in the fridge or use straight away.

This recipe is for dark chocolate corn flakes cakes but a more luxury version with the inclusion of toasted pecans and a sprinkle of Maldon Salt. If stored in the fridge, these will keep for up to two weeks.

Place the butter, chocolate and golden syrup into a heatproof bowl and place onto a pan of simmering water. Heat this gently until the chocolate, butter and golden syrup melt together to a smooth mixture. Set aside to cool slightly.
In a separate bowl mix together the cornflakes and toasted pecans. Pour the slightly cooled chocolate mixture over the cornflakes and mix well together so everything is evenly coated.
Place 12 cupcake cases onto a tray and carefully fill them with the mixture. Once filled, place into the fridge and allow them to set for roughly 30 minutes. Before serving, sprinkle over some Maldon Salt and enjoy!

This recipe teaches you how to pipe little meringue kisses and the importance of baking them slowly at a low temperature. They are easy to store in an airtight container in room temperature – and they make the perfect little snack, or edible treat to decorate cakes.

Preheat the oven to 100C.
In the bowl of a stand mixer add the egg whites and whisk until they form medium peaks, then reduce the speed slightly and gradually add the caster sugar a teaspoon at a time. You need the sugar to dissolve fully before adding the next amount of sugar and so this can take roughly 15 – 20 minutes.
Once all the sugar has been added, check it is fully dissolved by rubbing a little of the meringue between your finger and thumb – if it still feels grainy then continue to whisk, it should be smooth and glossy.
Once the meringue is made you want to line a few baking sheets with baking paper. A good tip is to stick the baking paper down with a little dot of meringue in each corner – this stops the paper from flying up in the oven and ruining your meringues.
For each colour of kisses, you need to place a small nozzle in the end of a piping bag, then using a food safe paintbrush, brush the inside of the bag with a little food colouring of your choice. Spoon some of the meringue mixture into the bag and then pipe little kisses onto your lined baking sheets. Repeat this with as many colours as you like.
Once all your kisses are piped, place the trays into the middle of the oven and bake for 40 -45 minutes. They should be light and lift easily off the paper when they are baked – if they are still stuck then leave them in for a little longer.
Allow the meringues to cool slightly and then gently brush with edible gold and scatter across some Maldon salt before serving.

Salted caramel is glazed across these hot cross buns, which are filled with dark chocolate, sultanas, and spices. They are perfect when toasted and spread with lovely whipped, salted butter.

In a large bowl mix together the flour, yeast, caster sugar, mixed spice, cinnamon, and a large pinch of Maldon salt. In a separate bowl mix together the warm milk, egg, and melted butter. Make a well in the middle of the dry ingredients and then pour in the egg mixture. Mix this together in a stand mixer with the dough hook attachment for 5 minutes until smooth and elastic. If you don’t have a stand mixer you can knead by hand on the surface for approximately 10 minutes.
Place the dough into a clean, lightly greased bowl and cover with clingfilm or a tea towel in a slightly warm place until it has doubled in size – this will take roughly an hour.
Once the dough has risen, knock back the air and then tip the dough onto a lightly floured surface and stretch it out. Sprinkle across the chocolate chips and the sultanas and then knead once more until they are evenly incorporated throughout – you can do this in the stand mixer again, if available.
Divide the mixture into 8 equal balls and round them until smooth in your hands. Place them onto a lined baking sheet with a little gap between each to allow them to grow. Cover this loosely with some clingfilm and give them a second prove for 20 minutes until they have puffed up. Preheat the oven to 180C.
In a small bowl mix together the plain flour with roughly 50 ml of water (you may need more), until you have a thick paste. Spoon this mixture into a piping bag and then carefully pipe lines across the top of each bun to make the Hot Cross Bun’s crosses. Place them into the middle of the oven and back for 20 – 25 minutes until golden brown and puffed up.
Once baked, remove from the oven and then, whilst still warm, brush over the salted caramel sauce with a pastry brush. Finally sprinkle over a last pinch of Maldon Salt. Serve warm or toasted, alongside some whipped butter.

This rich, dark chocolate torte is made with a short and buttery dark chocolate pastry and a creamy ganache filling. The Maldon Salt on top pairs perfectly with the rich, dark chocolate for a sophisticated dessert.

Start by making the pastry.

Beat together the butter and caster sugar together until combined – you don’t need to whip until it’s light and fluffy though, only until the two are combined. Next add in the egg and mix until combined. In another bowl mix together the plain flour and the cocoa powder, then sieve this in batches to the butter mixture. Bring the pastry dough together until smooth and cohesive and then clingfilm and place into the fridge to chill for 30 minutes.
After it has chilled for 30 minutes, take the pastry out of the fridge, and carefully line a 23cm fluted tart tin and prick the base with a fork. Place the lined tart tin into the fridge and chill again for 20 minutes. Preheat the oven to 180C.
Fill the chilled tart case with baking paper and baking beans, and place on a tray in the oven to blind back for 15 minutes. Remove the paper and beans and then return to the oven for a further 5 – 10 minutes until it has a chalky texture and is no longer greasy. Remove from the oven and set aside.

To make the filling:

Put the cream, sugar and Maldon salt in a pan and bring to scalding point. Once the sugar has dissolved but before the cream starts to boil, take it off the heat and add the butter and broken chocolate. Allow it to sit for a minute before whisking it together to form a smooth ganache. Then add the milk and stir again, it should be lovely and smooth and glossy.
Pour the filling into your tart case and use the back of a spoon to create peaks in the chocolate. Allow the filling to set at room temperature for approximately 1 hour. Once set, sprinkle over some remaining Maldon salt for garnish and then serve.

The flavours of the chargrilled asparagus, creamy burrata and vibrant parsley oil all pair beautiful in this dish which would be an impressive starter or side dish.

Start by making the parsley oil. In a high-speed blender add the parsley and olive oil and blend until smooth and bright green. Pass this through a fine sieve till you are left with a vibrant oil, then stir in the capers and set aside.
Heat a frying pan or griddle pan. When hot, drizzle in some olive oil and add the asparagus. Toss and cook them for approximately 3 minutes until they are lightly charred and tender. Remove from the heat and set aside.
Now you can assemble your dish. Place the burrata in the middle of a serving dish, then scatter over the charred asparagus. Drizzle over the parsley and caper oil and grate over some lemon zest. Finally finish with a pinch of Maldon salt and some cracked black pepper. Delicious when served with some toasted sourdough bread.

This lemon tart is zesty and creamy with the right level of sweetness. Adding salt to desserts helps balance the sugar and gives an overall more satisfying mouthfeel. This lemon tart is best served at room temperature and delicious just served with a pinch of Maldon Salt or some tangy crème fraiche.

Start by making the pastry. In a food processor add the flour and icing sugar, and pulse this a couple of times so it is mixed well. Next add the cold, cubed, butter and pulse until it resembles fine breadcrumbs – be careful not to overmix. Then add the egg yolks and pulse again to incorporate. If the pastry still seems a little dry, add 1 – 2 tbsp of cold water and pulse until it forms a smooth and cohesive dough.
Tip it from the food processor and form a ball, wrap it in cling film and chill for 30 minutes.
After 30 minutes remove from the fridge and carefully line a 23cm fluted tart tin. Use a fork to gently prick the bottom of the pastry base and then place it back in the fridge for 20 minutes to chill again. Preheat the oven to 180C.
Remove the tart case from the fridge and fill with baking parchment and baking beans. Place on tray in the middle of the oven to blind back for 15 minutes. Remove the paper and beans and return to the oven for a further 5 – 10 minutes until chalky and pale golden.
While the tart case is baking, make the filling. In a large bowl whisk together the eggs, caster sugar and double cream until smooth. Add the lemon zest and mix again.
Once the tart is baked, carefully pour the filling in and return to the oven for 25 – 30 minutes until just set but still has a little wobble in the middle. Remove from the oven and allow to cool. Serve the tart with some icing sugar dusted over, and a pinch of Maldon Salt – this helps cut through the sweetness and pairs beautifully with the acidity of the lemon.