Dietary: Vegetarian

Preheat the grill to high setting.

First start by preparing the caramelized red onions. In a pan heat up 2 tbsp olive oil and add the sliced red onions along with a good pinch of Maldon salt. Turn the heat down low and allow the onions to slowly cook down for 10 minutes until soft.

While the onions are cooking, place the two portobello mushrooms onto a foil lined baking tray. Remove the stem and then stuff the mushroom with the crumbled stilton cheese. Season with some cracked black pepper and then place them under the grill for 5 minutes -until the mushroom is tender and the cheese is melted and bubbling.

Going back to the onions, after they have softened for 10 minutes add the balsamic vinegar and caster sugar and cook gently for another 5 minutes until sticky and caramelized. Remove from the heat.

Now you can assemble your burgers. Start with the toasted brioche bun base, spread a thin layer of Dijon mustard on, if desired. Next top with the stilton filled portobello mushroom, season with some Maldon salt and then pile on some of the caramelized onions. Finally top with the wild rocket and the brioche burger lid. Serve with some more Dijon mustard, if you’d like.

Start by placing the flour into a large bowl. On one side of the bowl add the yeast and on the other side add the Maldon salt, then mix everything together with a wooden spoon until combined. Create a well in the middle of the flour and pour in the lukewarm water and 2 tbsp of olive oil, and then mix until you have a sticky dough. You can either knead this on a lightly floured surface for 10 minutes, or you can do this in an electric mixer with the dough hook attachment – knead until the dough is smooth and slightly less sticky. Once kneaded place the dough in a lightly oiled bowl and cover with a clean tea towel. Leave in a warm place and allow the dough to prove for 1 hour until it has doubled in size.

Preheat the oven to 200C. After the dough has proved, knock the air out by kneading it again briefly and deflating it. Grease a 25 x 35 cm baking tin with olive oil. Pull and stretch the dough so it roughly fills the bottom of the tin, then place the tea towel back over it and leave it to prove once again for 30 minutes.

After 30 minutes your dough is ready to bake. Use your fingers to make dimples in the top of the dough and to help spread it into the corners of the tin. Dot the cherry tomato halves across the top and then add small sprigs of the rosemary in and around them. Drizzle over 2 tbsp olive oil and sprinkle with Maldon salt. Place into the hot oven and bake for 25 – 30 minutes until golden brown on top and the tomatoes have softened and charred slightly.

Remove from the oven and drizzle over the remaining 1 tbsp olive oil to soak into the warm bread. Allow to cool slightly before removing from the tin and slicing up whilst still warm. Serve with a mixture of olive oil and balsamic vinegar to dip the bread into.

Our BBQ sweetcorn dish brings together the natural sweetness of corn on the cob with the deliciously smoky flavours of harissa and Maldon Smoked Salt.

Sweetcorn on the barbecue or grill provides much more flavour then boiling in a pot, as the open flames will allow the cob to get gently charred, allowing a delectable taste of sweet-and-savoury as you take your first bite.

We have coated the sweetcorn with a tasty, flavoured butter recipe that includes chopped coriander, a touch of harissa and a pinch of Maldon Smoked Salt to add a dynamic taste experience, making each mouthful exciting and memorable.

Here is how to make the harissa and coriander butter…

  1. In a small bowl, prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and Maldon Smoked Salt.
  2. Place a piece of cling film to cover over the bowl and let is rest in a cool, dark place, ideally a fridge.

Now let’s begin cooking the sweetcorn…

  1. Heat up the barbecue or alternatively you can use a griddle pan.
  2. Use a pastry brush to brush the butter onto your sweetcorn, and then place them onto the barbecue and cook for 4 – 5 minutes on each side until the corn is bright yellow and cooked, with charred areas.
  3. Once the corn is cooked, brush it with a little bit of the butter and a final sprinkling of Maldon Smoked Salt.
  4. Your BBQ sweetcorn is now ready to be served. We recommend serving this dish with our Smokey Chargrilled Chicken recipe, which is perfect for a late summer’s evening supper!

Do you need to boil sweetcorn before barbecuing it?

There is no need to boil or steam sweetcorn before grilling or barbecuing it. This is because if you go straight to grilling, you gain a sweeter, perfect smoky taste to your corn with the pleasantries of charred edges, adding texture and depth to the dish. Boiling will only reduce the sweetness of the corn.

Grilling corn with husks…

A husk or hull, is the external, leafy shell that covers and protects the corn whilst it grows. Many people grill their sweetcorn with the husk still on because although it requires a bit of hard work and effort reaps with flavourful rewards.

  1. Firstly, you need to make sure you remove the silk of the corn, which is the long stands that grow underneath the husk.
  2. Now soak the cobs for 15-20 minutes. This will prevent the husks from catching on fire from the BBQ or pan griddle.
  3. Once soaked, begin grilling the sweetcorn for 20-25 minutes, turning them evenly to get a blackened coating on the outside of the husk.

You now have deliciously moist, juicy BBQ sweetcorn corn with a hint of charr to it to give a gentle nuttiness.

Another popular method if grilling sweetcorn in foil, which also allows the sweetcorn to become beautifully moist, but it last the smoky grill flavour.

This summer we are proud to partner with Weber BBQ to bring you a series of summer inspired recipes from Sabrina Ghayour and Genevieve Taylor. Both chef’s will take you on a journey on how to cook tasty dishes from the use of a BBQ, sharing their methods and top tips for grilling.

Chef Sabrina Ghayour showcases a middle eastern dessert that focuses on the humble pineapple, coated in a salted brown sugar and spice mix. The recipe masterfully combines the sweet, tartness of the pineapple with the richness of brown sugar and chilli heat. When grilled, the coating will start to caramelize, turning a deep amber colour with a caramel-like taste. This is elevated further through adding a pinch of Maldon Salt, as the sea salt flakes will enhance the sweetness of the sugar and spice mix, and counteract the bitterness from the caramelized edges.

The pineapple is then topped with a velvety, sweet yogurt with a burst of lime zest and a few final sprinklings of chilli flakes to create the perfect harmony of sweet and spicy.

If you do not have access to a BBQ, you can use a simple cooking pan instead which is to be placed on top of you stove. You will still get the same end results, however you won’t get the authentic char taste from cooking on an open flame, which caramelized the sugar and spice mix beautifully.

Here is how to make salted brown sugar and spice pineapples…

  1. Remove the tough central core from the wedges of pineapple by cutting them away lengthways into pineapple wedges.
  2. Mix the cinnamon, cardamom, brown sugar and Maldon Salt in a small bowl.
  3. Use half the mixture and sprinkle onto the side of each of the pineapple wedges.
  4. Place on the BBQ on medium heat.
  5. Grill for about 7-10 minutes or until they are nicely charred.
  6. Begin sprinkling the remaining half of the mixture over the exposed pineapple before turning them over to char one last final time.

How to make the sweet yogurt…

  1. Mix the Greek yogurt together with icing sugar, lime zest.
  2. Plate up pineapple wedges and drizzle with yogurt or dolloped around each wedge.
  3. Sprinkle with chilli, Maldon Salt and fresh mint ribbons and serve.

What side dishes go well with this dessert?

What is more perfect than pairing this decadent, grilled fruit dessert than with a scoop of creamy ice cream! Our homemade ice cream recipe has a delicious blackcurrant ripple going through it, which compliments the zesty burst of flavours from the pineapple.

If you are looking for a fancy tipple to drink alongside this dish, we recommend our spicy mango and jalapeno margarita. The perfect balance of spiciness from the jalapeno with the gentle sweetness of the mango, which compliments the grille pineapple’s tang! Eaten and drunk together will instantly make you feel like you are on holiday!

Begin by making the sweet shortcrust pastry. This can be done in a food processor or done by hand. Place the plain flour into the bowl of the processor and add a pinch of Maldon salt and the cold, cubed butter. Pulse this until resembles fine breadcrumbs (try not to overmix). Mix in the icing sugar. Next add the egg yolk and pulse again until it forms a dough.

If you are doing this by hand, instead use your fingertips to rub the butter into the flour. 

Tip the dough onto some clingfilm and press it to a disc shape and then wrap in the clingfilm and place into the fridge to chill for 20 minutes.

Preheat the oven to 180C.

After 20 minutes, remove from the fridge. Lightly dust a work surface with plain flour and then use a rolling pin to roll out the pastry to a large circle, roughly 1cm thick and large enough to fill a 20cm tart tin. Lift and line the tart case with the pastry, making sure to press it well into the corners. Use the rolling pin to roll off the excess across the top. Lightly prick the base of the pastry with a fork. Then use some baking parchment and baking beans to line the base of the filled tin ready to be blind baked.

Place the tart tin into the middle shelf of the preheated oven and bake for 15 minutes, then remove the paper and baking beans and return to bake for a further 10 minutes. It should be pale golden and chalky to the touch.

Remove the tart from the oven and set to one side. Now make the pistachio frangipane filling. Blitz the pistachios till the are fine. In a food processor or using electric hand whisks, beat the softened butter with the sugar and add a pinch of Maldon salt. Beat until the mixture is pale and light and fluffy. Next add the eggs and beat again. Then add the blitzed pistachios, ground almonds and 1 tbsp of plain flour and fold through until evenly mixed.

Tip this frangipane into the baked tart case and smooth over the top. Dot the cherries across the top and very lightly press them in. Sprinkle over the flaked almonds and then place into the oven to bake for 40 minutes until lightly golden on top and the frangipane has puffed up.

Remove from the oven and allow to cool for at least 20 minutes before slicing and serving dusted with icing sugar.

@thehonestgrazer

  1. Pre-heat oven to 180ºC and bake the whole garlic for 45min until soft
  2. In a bowl mix together the roasted garlic, butter and salt and truffle olive oil.
  3. In a pan, cook the mushrooms in the butter with soy sauce and balsamic vinegar until caramelised.
  4. Serve on toasted sourdough as is or add some hummus and thyme for a fuller meal.

@thehonestgrazer

  1. Pre-heat oven to 180ºC and grease a square baking tin.
  2. In a large mixing bowl: mash the bananas and then add remaining wet ingredients and combine.
  3. In a separate bowl, whisk together the dry ingredients except for the pecans.
  4. Then add dry mix to the wet ingredients, it will be a thick batter.
  5. Pour the batter into the baking tin and then cover with chopped pecan nuts.
  6. In another bowl, mix together the sauce ingredients until coconut sugar is dissolved.
  7. Poke holes into the batter with a fork.
  8. Pour the sauce (it will be very runny) over the batter until it completely covers the batter.
  9. Bake for 30-35min until golden brown and serve immediately with dairy free ice cream, a drizzle of olive oil and more salt if desired.

PREPRATION:

  1. Wash the potatoes in cold water and wrap each potato tightly in tinfoil.
  2. Peel and wrap the onions in foil, add a little butter, crushed garlic, and a dash of balsamic vinegar before wrapping them up.
  3. Add the wrapped potatoes and onions directly on the coals, towards the edge of the fire, and then position the odd coal around and on top of them. After 30 minutes, move the onions away from the heat and keep warm on the edge. The potatoes should be done after approximately 50 minutes. You will know when they are done as you’ll be able to easily pierce them with a knife.
  4. Once the potatoes and onions are cooked, remove from the fire and shake off any ash.
  5. Cut a cross into the top of each potato through the tinfoil using a large knife. Use your thumbs and forefingers to press open each potato from all four sides so that the potato opens like a flower.
  6. Unwrap the onions and the potatoes, sprinkle with Maldon Salt, and spoon over the mushroom sauce.

MUSHROOM SAUCE PREP:

  1. Fry the chopped mushrooms in the oil until soft.
  2. In a pot, add the cream, season generously with Weber Flame Grilled Vegetable Spice, and bring to the boil.
  3. Beat the egg and then add about half a cup of the warm cream-and-mushroom mix to the egg, stirring continuously.
  4. Add the egg mixture into the rest of the mushroom cream in the pot. 
  5. Stir in the cream cheese until everything is combined, heat until it simmers.

In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated in the oil.

Heat up a frying or griddle pan to a medium high heat. Once hot, fry the peppers for a few minutes on each side until they get black char marks and soften.

Once cooked place the padron peppers onto a serving plate and sprinkle generously with Maldon salt before serving.

The classic Caprese salad originates from Italy, which is made of sliced fresh mozzarella, tomatoes, basil and seasoned generously with salt and olive oil. What is interesting with this dish is that, like the Margherita Pizza, the colours of the food resemble the Italian flag of green, red and white.

There are many variations to a Caprese salad, including a pesto dressing instead of olive oil, or even using balsamic vinegar. You can also substitute the olive oil for a delicious vinaigrette with tarragon to really make the tomatoes sing in flavour.

  1. To prepare the caprese salad, slice the tomatoes and arrange on a large platter.
  2. Tear the mozzarella and arrange this around the tomatoes.
  3. Drizzle over some extra virgin olive oil and season well with Maldon Salt and cracked black pepper.
  4. Finally garnish with some fresh basil leaves and then serve!

What to serve with Caprese Salad?

A Caprese salad is typically served as a side or appetizer, although it can be enjoyed as a lighter lunch/dinner option. However, you can serve many things with a Caprese salad to elevate the dish even further.

Grilled vegetables pair well with the salad to give texture and a gentle smoky flavour. Try peppers, eggplant or perhaps delicious charred courgettes, topped with tarragon dill and basil.

Additionally, adding a protein like chicken, shrimp, or steak make great additions to the dish to make a heartier main course option.

Our favourite is adding starch to the dish! Adding some crusty bread or pasta will transform the dish to have texture, whilst also having something to soak up the dressing. By adding your favourite pasta, you are essentially making a delicious pasta salad that can be enjoyed with friends and family.

What other cheeses could work in this recipe?

Instead of using the classic Mozzarella cheese in a Caprese salad, burrata cheese in a fantastic substitute due to it’s molten middle of cream. If you are using burrata, make sure to layer the tomatoes and basil first on the dish, and then place the ball of burrata on top…buon appetito!

What are the best tomatoes to use for a Caprese Salad?

The most used tomatoes for a Caprese salad are heirloom tomatoes, due to their balanced flavour in being sweet and hearty. You can also use fresh cherry tomatoes or even vine tomatoes. If you want something more substantial, try using beefsteak tomatoes in the mix to bulk up the salad.

How to present a Caprese salad?

Start of by using a large serving plate or platter as the base for the salad. The bigger the plate, the more room it will allow you to showcase the beautiful red, white and green colours of the food.

You need to arrange the tomatoes and mozzarella on the platter in an alternating pattern. After you have laid these ingredients down, you can then scatter the basil leaves over the tomatoes and mozzarella.

After this, season generously with Maldon Salt and cracked black pepper to elevate the sweetness of the tomatoes and counteract the bitterness of the basil.

With a final glug of olive oil, you are able to serve immediately with a serving spoon.