Dietary: Vegetarian

  1. Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
  2. Pour the syrup through a strainer. Discard the peel.
  3. Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.
  1. If using wooden skewers, soak in water for at least 30 minutes before you plan to BBQ/griddle.
  2. Mix the marinade ingredients in a large bowl.
  3. Cut each halloumi block into 8 large chunks. Thinly slice the courgettes lengthways to about 3mm thick, ideally with a mandolin (go carefully!) or with a sharp knife. Halve and de-stone the nectarines then cut each half into 4 chunks.
  4. Toss the halloumi chunks, courgette strips and nectarine chunks in the marinade. Thread everything onto the skewers, alternating between chunks of halloumi, pieces of nectarine and courgette slices (thread these on in squiggly S shapes). Set aside on a tray or plate as you preheat the BBQ or griddle pan.
  5. Cook on the BBQ or griddle pan until nicely charred on both sides of the halloumi chunks. Transfer to a platter, scatter with mint leaves and drizzle with honey. Serve with lemon wedges.
  1. Tip the flour in the bowl of a stand mixer. Put the yeast on one side of the bowl and the Maldon Sea Salt on the other (this separation prevents the salt from killing the yeast). Put the mixer on low to evenly distribute the dry ingredients.
  2. With the motor running, pour in 3 tbsp olive oil, followed by 350-370ml water. Add the water gradually until you have a slightly sticky dough (you may not need the full 370ml).
  3. Leave the mixer running on a medium speed to knead the dough for 7-10 minutes until the dough is coming away from the sides of the bowl and feels stretchy when pulled. Transfer the dough to a clean bowl, cover with a tea towel and leave to prove for an hour or so until doubled in volume.
  4. Grease a rectangular, shallow tin (about 25cm x 20cm) with olive oil. Gently tip the dough into the tin and use your fingertips to stretch the dough towards the edges of the tin. Cover with the tea towel and leave to prove for another 30-45 minutes.
  5. Preheat the oven to 200C fan. Press your fingers into the dough to make dimples, scatter with rosemary leaves and drizzle with 3 tbsp olive oil. Bake for 35-40 minutes until golden. As soon as the focaccia comes out of the oven, drizzle with a final 2-3 tbsp olive oil. Sprinkle with Maldon Sea Salt and cut into squares.

Whip up the ultimate avocado toast in minutes Piles high with creamy avocado and a zesty cherry tomato topping, this avocado on toast recipe is fresh, satisfying and finished with a pinch of crunchy Maldon Sea Salt flakes for perfect balance. Ideal for a quick breakfast, healthy brunch or light lunch.

Step 1 – Make the Tomato Topping

Step 2 – Toast and Top

Step 3 – Serve

Tips & FAQs

Tips

FAQs:

Serving Suggestions

Storage & Reheating

  1. Dissolve the honey in the lemon and orange juice. Add a pinch of Maldon Sea Salt flakes. Then add to a shaker with the remaining ingredients apart from the ginger beer, then add some ice and shake well for 30 seconds.
  2. Stain this into a glass filled with ice and top with ginger beer.
  3. Garnish with the fresh ginger and orange and serve.

Recipe created by Lujain’s Kitchen

A rich, fudgy brownie cookie with a hint of espresso and a perfect finish of Maldon Sea Salt. The flaky sea salt enhances the chocolate, making every bite even more indulgent.

A little sweet, a little salty, just right for Valentine’s Day.

Here’s how to make the chocolate espresso brownie cookie

1. Preheat the oven to 175°C and line a large baking sheet with parchment paper. Set aside.

2. Place dark chocolate chips and unsalted butter into a heat-proof bowl. Melt in the microwave by heating in 15-second intervals (stirring between) or by using a double boiler. (Make sure you don’t overheat the chocolate, or it can seize up and become chunky). Heat and stir until the chocolate is fully melted and the mixture is smooth. Set aside to cool.

3. In a separate bowl, vigorously whisk together granulated sugar, egg, instant espresso, and a sprinkle of Maldon Sea Salt. Whisk for 5 minutes to incorporate air into the mixture till light in colour.

4. Pour the slightly cooled chocolate/butter mixture into the egg mixture. Whisk together until combined.

5. Sift all-purpose flour, cornstarch, and baking soda into the chocolate egg mixture. Mix until the batter is smooth and the dry ingredients are fully incorporated.

6. Let the dough cool for a couple of minutes, or until it runs off your whisk in thick ribbons when lifted. Then add in the chocolate chips.

8. Use a cookie scoop to make 6 uniformly sized cookie dough balls on the prepared baking sheet. These cookies spread as they bake, so place them at least 3 inches apart.

9. Bake for 12-13 minutes and rotate the pans halfway through to make sure the cookies bake evenly. Garnish with a sprinkle of Maldon Sea Salt.

10. Let the cookies cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.

Bright, fresh and busting with vibrant flavours, this Garlicky Green Medley is a simple yet elegant side dish that pairs beautifully with roast meats or fish. A crisp combination of green beans, sugar snap peas and broad beans is tossed with crunchy blanched hazelnuts and fragrant fresh meat, creating a delightful contrast of textures and flavours. The magic touch? A generous pinch of Maldon Garlic Sea Salt flakes, enhancing every bite with a subtle garlicky depth that ties the dish together. Light, flavourful and effortlessly impressive, this medley is a must-try for any occasion.

Why this Green Medley works

Green beans, sugar snap peas and broad beans mixed with blanched hazelnuts and Maldon Garlic Sea Salt in a pale blue bowl.

The Garlicky Green Medley works well as a dish because it strikes the perfect balance of flavours, textures and freshness. Here’s why:

  1. Vibrant Greens & Crisp Texture – The combination of green beans, sugar snap peas and broad beans offer a satisfying crunch and a burst of natural sweetness, making the dish both refreshing and hearty!
  2. Nutty Depth – Blanched hazelnuts introduce a toasty richness that compliments the greens, adding both texture and a subtle buttery flavour.
  3. Umami & Garlick Kick – Maldon Garlic Sea Salt flakes bring a delicate garlicky warmth that enhances the natural flavours of the vegetables without overpowering them, creating a well-rounded, savoury depth.

Altogether, this dish is a perfect mix of crunch, freshness and subtle seasoning, making it a standout side for any occasion!

How to make this Garlicky Greens Medley

  1. Place a large pan of water on to boil. When it is simmering, add the green beans and sugar snap peas. Let them blanch for just 2 minutes then remove with a slotted spoon or tongs onto a large plate with some kitchen paper. Then add the frozen peas and broad beans to the pan of water and do the same, after 2 minutes drain them into a sieve.
  2. Place a large frying pan onto a medium heat and add the olive oil, once warm add the sliced garlic and let them gently fry for 1 minute. Then add the beans and sugar snap peas to the pan. Sauté them so they start to pop and char in places. If the garlic looks like its catching, then simply add a splash of water. Finally add the peas and broad beans to the pan, and sauté just until they warm back through.
  3. Tip all the veg onto a large serving platter and season well with Maldon Garlic Sea Salt and some cracked black pepper. Then garnish with orange zest, chopped toasted hazelnuts and some mint leaves before serving.

Variations of a Garlicky Green Medley:

A block of feta seasoned with olive oil and black pepper on a silver plate
Toasted almonds on a cloth
  1. Citrus Zing – Add a squeeze of fresh lemon for a bright, tangy lift that pairs beautifully with the garlic and greens.
  2. Cheesy Indulgence – Crumble a few cubes of feta, parmesan shavings, or goat cheese over the medley for a creamy, salty contrast.
  3. Spicy Kick – toss in a pinch of Maldon Chilli Sea Salt flakes for a subtle heat that compliments the garlic flavour perfectly.
  4. Extra Crunch – swap the blanched hazelnuts for toasted almonds, walnuts or pine nuts for a different nutty dimension.
  5. Earthy Twist – Stir in sautéed mushrooms or roasted artichokes for a deeper, more umami-rich version.

Serving suggestions for a Garlicky Green Medley:

Salmon on a bed of leafy salad and fresh lemon wedges
Spatchcock chicken with garlic and lemon
Slow cooked lamb shoulder amongst seasonal vegetables

For a quick and delicious side dish, these caramelised air fryer carrots are a game-changer. Lightly crisp on the outside, tender on the inside, and packed with natural sweetness, they’re elevated by the signature crunch of Maldon Sea Salt flakes. This effortless recipe takes 15 minutes at 200°C, making it the perfect addition to weeknight meals or special occasions.

Pair these sweet and savoury carrots with roast meats for a classic combination, or toss them into warm salads for a burst of flavour and texture. The air fryer ensures perfectly caramelised edges with minimal effort, letting the natural flavours shine with just a hint of seasoning. Simple, quick, and incredibly satisfying!

How to air-fry carrots perfectly

  1. Make sure the carrots are scrubbed clean and preheat the air fryer to 200c. There is a no need to peel the carrots or remove the tops.
  2. Place the carrots into the basket and drizzle with the olive oil and honey, then place into the air fryer for 15 minutes until they are tender and starting to caramelize on the outside.
  3. Remove from the air fryer and transfer onto a serving platter. Season with Maldon Sea Salt and cracked black pepper to taste and then scatter over a few thyme leaves before serving.

Recipes to make with carrots

Here are a few delicious carrot recipes to try out during the week. Each recipe brings out the natural sweetness of carrots, beautifully balance by the clean, crisp finish of Maldon Sea Salt flakes.

Lemon & Honey Roasted Carrots

Roasted carrots on blue plate

Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it adds a tasty citrusy kick, whilst a generous smothering of honey enhances the natural sweetness of the carrots.

Spiced Roasted Carrots and Hazelnuts with Silky Butter Bean Mash

Spiced roasted carrots on a bed of creamy butter bean mash and chopped hazelnuts.

This recipe was created by Rukmini Iyer, a celebrated author and culinary innovator, known as the queen of fuss-free flavour. The dish focuses on roasting carrots with coriander seeds under foil whilst making a rich, silky butter bean mash to pair with the carrots and soak up any leftover juices.

Chickpea Salad with Baby Carrots

Chickpea Salad with baby carrots, pomegranate seeds, butternut squash and kale

This versatile chickpea salad is perfect as a min dish, a side, or even for meal prep. Combining the creaminess of chickpeas with the vibrant pomegranate seeds, butternut squash and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect plant-based option for any day of the week.

Recipe created by Air Fryer Girl

Creamy, flavourful and effortlessly quick, these Creamy Garlic Butter Beans with Spinach are a game changer for busy weeknight or anyone looking for a quick and easy vegan dish! Elevated by the rich, aromatic Maldon Garlic Sea Salt, this recipe transforms humble ingredients into a dish bursting with savoury goodness. Whether you’re embracing Veganuary or simply seeking a nourishing, plant-based meal, this is the perfect go-to option. Plus, it’s air-fryer friendly, making clean-up a breeze!

Ready in just 25 minutes, this recipe requires minimal effort, yet delivers maximum flavour. The butter beans become velvety and indulgent, while fresh baby spinach wilts beautifully, creating a perfect balance of texture and taste. The air fryer works it’s magic, infusing the dish with the deep, garlicky notes of Maldon Garlic Sea Salt as you stir every five minutes for even cooking. Pure comfort in a bowl, made easy by your air fryer.

How to cook creamy garlic butter beans with spinach using an air fryer

  1. Start by removing the crisper tray from the air fryer drawer.
  2. Place the olive oil and rosemary into the drawer and air fry for 5 minutes at 200ºC.
  3. Once the 5 minutes is up, pour the butter beans (including the liquid) into the air fryer drawer, along with the red wine
    vinegar, a generous pinch of Maldon Garlic Sea Salt and a little pepper. Mix everything together (at this point, if the rosemary leaves have come away from the stalk you can remove the stalks).
  4. Air fry for 15 minutes at 200ºC, stirring every 5 minutes.
  5. Meanwhile, prepare your tomatoes and sourdough. I like to cook the tomatoes in the air fryer for 5-6 minutes on
    190ºC, until soft and heated through and the sourdough takes around 4-5 minutes to turn into perfectly crisp toast.
  6. Once the beans have finished cooking, stir in the spinach and pop back in the air fryer for a final 4 minutes at 190ºC.
  7. To plate up, place your sourdough on a plate, top with the butter beans mixture, followed by the tomatoes and tuck in!
  8. If you like to have a bit of meat with your meals – a bit of crunchy streaky bacon goes perfectly with this dish! (air fry the bacon for 8 minutes at 190ºC).
  9. Enjoy!

Indulge in the perfect autumn dish with our air fryer pumpkin gnocchi, served with a rich, creamy sauce. Roasted pumpkin, caramelised onions, and soft gnocchi come together, topped with crispy sage, toasted walnuts, and a sprinkle of parmesan. This comforting homemade meal is easy to prepare and bursting with seasonal flavours, offering a flavour-packed experience. This air fryer pumpkin gnocchi recipe will transform pillowy gnocchi into a golden, slightly crisp delight, enhanced by a luscious pumpkin-infused sauce!

Whether you’re a fan of a classic potato gnocchi or a lover of seasonal pumpkin puree, this dish brings together the earthy richness and the aromatic crunch of fried sage, and the creamy decadence of parmesan cheese. Ready in no time, this dish is a celebration of simplicity and flavour, perfect for weeknights or impressing dinner guests.

Here’s how to make the pumpkin gnocchi and crispy sage recipe…

Step 1

Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at 180c. Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black pepper.

Step 2

Cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and onions. Place the basket into the air fryer and roast for 15 – 20 minutes until the pumpkin is tender and the onions have softened and charred, remove from the basket and set aside. Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap them again and place back in the air fryer for 5 minutes more.

Step 3

In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside. Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.

Step 4

Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.

Step 5

Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.

Step 6

Tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s looking a little thick – you want a nice glossy sauce.

Step 7

Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan.

Alternative sauces you can use for your gnocchi

Here are three delicious sauces to try instead of pumpkin for your gnocchi recipe:

Pesto Sauce

Wild Garlic Pesto Close Shot

Brighten your gnocchi with a vibrant basil pesto. Blend fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil and a pinch of Maldon Sea Salt until you get a smooth sauce. Toss in your cooked gnocchi for a fresh, herbaceous twist. This sauce is perfect for those looking for a light yet flavourful option!

Creamy Parmesan Alfredo Sauce

For a rich and indulgent option, whisk together cream, butter, and freshly grated parmesan cheese over medium heat until smooth and velvety. The creamy Alfredo sauce coats the gnocchi beautifully, creating a luxurious dish for a cosy dinner. Add a touch of nutmeg for extra depth.

Tomato Butter Sauce

A simple yet irresistible choice, this sauce combined the tanginess of tomatoes with the richness of butter. Simmer crushed tomatoes with a generous amount of butter, garlic and a pinch of Maldon Sea Salt until thickened. Toss the gnocchi in the sauce and finish with fresh basil and parmesan for a comforting, hearty meal.

Each of these sauces offers a unique flavour profile, ensuring there’s something for evert palate. However, one of our favourites is a classic brown butter sauce. This is made by cooking unsalted butter in a pan until the milk solids turn slightly brown, giving a nutty, toasty flavour. The French name for brown butter is ‘beurre noisette’ which translates to ‘hazelnut butter’.

How to make brown butter sauce

If you’re looking to elevate your classic potato gnocchi recipe, brown butter sauce is a game-changer. Brown butter’s nutty caramelised richness perfectly compliments the light, pillowy texture of potato gnocchi, creating a luxurious yet simple dish. To make this alternative sauce, melt 150g unsalted butter in a pan over medium heart, stirring until it turns golden brown and develops a warm, toasty aroma. Add crispy sage leaves for an earthy kick and a pinch of Maldon Sea Salt and cracked black pepper to elevate the flavours. The brown butter sauce clings to each gnocchi, creating a dish that’s indulgent, aromatic, and incredibly satisfying. Top with freshly grated parmesan for a final touch of decadence.

How to make gnocchi without using potatoes

Here are three creative ways to make gnocchi without using potatoes:

Pumpkin or Sweet Potato Gnocchi

Replace traditional potatoes with pumpkin puree or mashed sweet potato for a flavourful twist. These ingredients add a hint of natural sweetness and vibrant colour to the gnocchi. Mix the puree with flour, egg, Maldon Sea Salt and a pinch of nutmeg or cinnamon for an autumn-inspired version that pairs beautifully with brown butter or cream sauces.

Cauliflower Gnocchi

For a low-carb and gluten-free option, use cauliflower! Steam or boil cauliflower florets until tender, then blend them into a smooth puree. Combine the puree with almond flour, an egg and Maldon Sea Salt to form a dough. This version is healthy and still satisfying, with a slightly nutty taste.

Ricotta Gnocchi

Craving indulgence? Swap the potatoes for creamy ricotta cheese to create light and tender gnocchi bites. Ricotta gnocchi, also known as ‘gnocchi di ricotta’ originates from Italy, and is similar to ‘Gnudi’ which is gnocchi-like dumplings filled with ricotta cheese and semolina.

Simply mix ricotta with flour, parmesan cheese and a pinch of Maldon Sea Salt. The dough comes together quickly and requires less kneading, resulting in soft, melt-in-your-mouth gnocchi with a subtle cheesy flavour.