Dietary: Vegetarian

You may think making ice cream from scratch is difficult, but it’s really not! Following this non-churn method will leave you with a gorgeously smooth ice cream without the faff of investing in an ice cream maker.

We make a delicious blackcurrant coulis to act as the ripple for the ice cream. All you need for the coulis is berries, sugar and lemon, in which you heat up on the stove to gain a consistency similar to jam. This is perfect to drizzle on top of the ice cream. Make sure to include the sweetness of the condensed milk and double cream to balance out the sharp tang of the blackcurrants.

Please note, if you can’t get hold of fresh blackcurrants then frozen will do, you will just have to simmer the coulis for a little longer to thicken. You can also use any other seasonal berries if you are making this at another time of year!

You can serve this ice cream with a delicious slice of chocolate cake, or even incorporated as one of the layers within our classic within our classic Knickerbocker Glory, which is perfect to be enjoyed in the sun.

  1. Start by making the blackcurrant coulis for the ripple. In a saucepan add the blackcurrants, sugar and lemon juice.
  2. Heat up the mixture and allow it to simmer for 10 minutes so it thickens and resembles jam.
  3. Tip the blackcurrant coulis into a bowl and place in the fridge to cool it.
  4. Whilst it cools, make the ice cream base. In a large bowl add the double cream and use electric beaters (or you can do by hand) to beat the cream until it forms stiff peaks.
  5. In a separate bowl, whisk together the ricotta, condensed milk, vanilla bean paste and pinch of Maldon Salt. Add the double cream into the ricotta mix and fold the mixture through so it is smooth.
  6. Tip this mixture into a freezer safe container and place into the freezer.
  7. Once the coulis mixture has cooled, take the ice cream out the freezer and then dollop some of it across the top, then use a cutlery knife to ripple this throughout the ice cream. You won’t need to use all the coulis, and if you have some leftover then it is delicious drizzled over the ice cream when serving!
  8. Once the blackcurrant has been rippled through then place the container back in the freezer and freeze overnight.

Does it matter if I use fresh or frozen berries?

If you are blending your berries for a coulis, you can use either fresh or frozen. However, it is known that frozen fruit is often softer and sweeter in taste than fresh fruit. This is because the water in the fruit expands when frozen, releasing delicious, natural sugars as they slowly begin to melt.

Can this recipe be made in an ice cream maker?

Absolutely! Brands like Magimix and Ninja have wonderful appliances that can transform homemade ice cream and sorbets in less than 40 minutes. However, the non-churn method works just as well…you will just need to have a little more patience. We recommend freezing the ice cream overnight for best results.

Can I use clotted cream instead of double cream?

To make sure your homemade ice cream will come out deliciously creamy, we recommend using heavy cream. A heavy cream, also known as heavy whipping cream, is a thicker part of milk that rises to the top because of it’s high fat content. Although clotted cream has a very high fat contents, when frozen, the cream becomes dry and crumbly when defrosted and it’s looses it’s iconic creamy texture. As a result, we recommend double cream, as it is easy to whip and when frozen it still retains is silky, rich texture.

Why don’t you try swapping your classic roasties for these delicious hasselback potatoes! These baked potatoes are thinly sliced down the middle and drizzled with plenty of juicy, garlic butter to create a perfectly crisp outside and fluffy centre – ideal as a side dish for your Sunday roast.

These potatoes would pair well with our deliciously good Slow Cooked Lamb Shoulder or our Rolled Porchetta recipe to give an extra added ‘oomph’ to your menu.

  1. If you’re using larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF. For smaller, new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF.
  2. Take one potato at a time and place in a wooden spoon (like you would carry it in an egg-and-spoon race), and cut vertical slits about 3mm / one-eighth of an inch interval.
  3. When you have cut the slits in all the potatoes you are using, put the baking tin on the hob, adding the butter, garlic and oil into the tin and heating up until sizzling.
  4. Add the potatoes cut-side down first onto the tray, spooning the buttery juice over them. Make sure to turn them well to coat evenly.
  5. Sprinkle each potato well with Maldon Salt and your rosemary and put in the oven. Cook the large potatoes for about 1 hour and 10 minutes , testing to see whether the flesh is soft (you may need another 10 minutes for this). If you are using the new potatoes, cook for around 40 minutes.
  6. Transfer to a warmed plate, and serve.

We have teamed up with the talented Chef Ben Tish to create a British-loved classic with a twist – toast! This recipe is perfect as a breakfast or brunch to enjoy amongst friends and family on a dreary Sunday.

Ben whips creamy ricotta cheese to spread on each slice of homemade sourdough bread, toasted so that it is deliciously golden and warm. Laying cooked asparagus on top of the whipped ricotta creates a perfect flavour balance between sweet and savoury, which is only elevated further with a pinch of Maldon sea salt flakes!

Take this recipe even further by adding a perfect soft-boiled egg on top of the dish, sprinkled with an Aleppo pepper salt mix, which again incorporates Maldon Salt to enhance the fiery kick.

What is Aleppo pepper?

Aleppo pepper is named after the Syrian city of Aleppo, where it is largely grown in the area. It is also known as the Halaby pepper, where the pods, once ripened, are semi-dried, de-seeded and crushed to form the spice that we all know and love today.

It has a mild to moderate heat of around 10,000 on the Scoville scale, with almost cumin-like undertones. When combined with Maldon Salt flakes, it enhances the flavour to have a slightly sweet, raisin-like taste, counteracting the bitterness from the chilli itself.

What can you use instead of Aleppo pepper?

You can substitute Aleppo pepper with a mixture of paprika and cayenne pepper. It’s very easy to make! Since Aleppo pepper is mild in heat, we recommend only using 3-4 times as much paprika as cayenne pepper to replicate the gentle spice. Feel free to add more cayenne pepper if you desire a more fiery kick!

How to make asparagus, ricotta toast with egg and Aleppo pepper…

  1. Firstly, place the eggs in a saucepan and cook for 6 minutes on medium heat.
  2. After 6 minutes, carefully drain the water out of the saucepan.
  3. Run cold water on the eggs for a minute. This will cool the shells off quickly and make it easier for you to peel the shell off.
  4. When cool enough to handle, carefully begin to peel. Set aside in a bowl.
  5. Set a pan of salted water on medium heat.
  6. Add the asparagus and gently boil for 3 minutes until just tender.
  7. Remove from the water and drain well.
  8. Season with a generous pinch of Maldon Salt, black pepper, lemon juice and olive oil. Set aside.
  9. In a small bowl, whisk the ricotta with the lemon zest and some black pepper.
  10. Mix the Aleppo pepper with 1 tsp of Maldon salt.
  11. When ready to serve, toast the sourdough lightly on both sides. Spread each slice with the whipped ricotta and then top with the asparagus.
  12. Cut each egg in half and place this on the toast with the asparagus.
  13. Finally, sprinkle the Aleppo pepper salt over the top and finish with a small pouring of olive oil.
  14. Serve immediately.

Can you make this vegan?

You can easily make this vegan by replacing the soft-boiled eggs with tofu. Tofu is made out of pressed soybean curd which contains a high protein content. Since tofu contains moisture, it allows the texture to replicate that of an egg, making it a great alternative for vegans wanting to gain that flavour/taste experience of this recipe.

In this beautifully seasonal recipe, Maldon Salt is used to cure and preserve fresh limes which adds a really special mellow tang to the dish. The further in advance you can do the limes, the better they will be. You want to cure them for a minimum of 3 days. This recipe will give you a little too much wild garlic butter but makes a great addition to your fridge and can be used to make deluxe garlic bread or used instead of butter to add extra flavour to stews or pasta sauces.

Slice the limes as thinly as you can. Take your jar and place them in layers, sprinkling the Maldon salt equally between them. Press down as you go so they are all compressed and then pour over the oil. It is really important that the limes are totally submerged in the oil or else they will mould. Seal tightly and leave in a cool dark place or the fridge for at least 3 days. 

Place your wild garlic, butter, preserved limes and a pinch of Maldon Salt in the blender and blitz until smooth. Transfer to a container and set aside. 

Next, for your crispy panko garnish: heat 1tbsp olive oil in a pan, add your panko and stir until all the crumbs are coated in the oil. Toast on a medium heat until golden brown, season with a pinch of Maldon and set aside.

To blanch your asparagus, bring a pan of water to the boil, and season with 1tsp table salt. Trim the woody stems from your asparagus and blanch for 3 mins.

Take a small pan and add 50g of the wild garlic butter and 100ml of double cream. Bring to the boil, stir and season to taste with Maldon and lemon juice. 

To serve, spoon the garlic sauce onto the bottom of your serving dish, top with the asparagus and sprinkle with the breadcrumbs and remaining preserved lime. 

I put Maldon Salt in all sweet dishes I make – it has a way of adding balance so nothing is ever overly sweet, as well as bringing out other flavours and making them shine. Here, it is paired with ras el hanout, which translates to ‘spice of the house’. I know it seems a little strange to use these spices in a cookie, but trust me on this one – the overall flavour is of warming, subtle spice. If you want to make a big batch of ras el hanout, multiply the quantities by 10 and just use 20g for the recipe.

Pre heat the oven to 180c fan. 

Place all the ingredients for the ras el hanout in a spice grinder and blend to a fine powder. Set aside. Place the rose petals for the decoration into the spice ginger, blend roughly and toss with the remaining ingredients. Set aside.

Beat the butter and sugar until pale and fluffy. Add and beat to combine. In a separate bowl, combine the flour, baking powder, Maldon Salt and cranberries with the ras el hanout and stir to combine. Beat into the butter mixture until fully incorporated. Transfer the mixture to a sheet of cling film – the mix should be a rough ball. Refrigerate until firmed up – about 45mins – 1 hour. 

Line two baking trays with baking parchment and divide the mixture into 50g balls – you should get about 15 cookies out of the mixture. Spread the balls out evenly over the two trays, making sure they have enough space to spread as they cook. Press lightly and bake for 12 mins. As soon as you remove the cookies from the oven, sprinkle them with the rose mix to garnish and leave to cool. 

Let’s celebrate spring with a salad packed full of using the season’s delicious and vibrant produce, including jersey royal potatoes, asparagus and peas!

We give our salad a twist by making a fresh, wild garlic pesto which is drizzled on the potatoes and acts as a final salad dressing to the dish once assembled. We offer a full detailed recipe on how to make a wild garlic pesto which is also great to garnish over meat and vegetables, or stirred through a pasta dish.

If you would like to add additional elements to this salad, we welcome adding blue cheese, a handful of cherry tomatoes, red onion and a handful of fresh herbs. If you would like an alternative dressing to the dish, although ready-made sauces likes Salad Cream is a cult favourite, we also have a gorgeous apple cyder vinaigrette which made by using Aspall’s Apple Cyder Vinegar.

To finish off the dish, a generous sprinkling of Maldon Salt is a must. Not only does the sea salt flakes transform dull flavours to a more balance, brightened and elevated shine, it gives that perfect flaky crunch that you crave when you tuck into your salad.

  1. Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves.
  2. Set aside.
  3. Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife.
  4. While the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for 1 minutes until just tender. Remove the pan from the heat and drain.
  5. Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in 2/3 of the wild garlic pesto.
  6. On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
  7. Drizzle with the remaining pesto, some cracked black pepper and some Maldon Salt. Garnish with the fresh pea shoots and serve.  

The classic galette. Ours is a deliciously golden, flaky pastry loaded with ricotta and spring vegetables including courgette, asparagus and fresh peas. Think of it as the close relation to the humble pie…but easier to make!

‘Galette’ derives from the Norman word of ‘gale’ meaning flat cake. In French cuisine ‘galette’ is often used to describe baked treats that do not require tin, which is why galettes are very popular to make due to the simplicity in it’s preparation. You simply roll out your pastry, fill it with your desired sweet or savoury toppings, and fold it up!

  1. Start by making the wholewheat spelt pastry. In a large bowl mix together the spelt flour and Maldon Salt. Add the cold, cubed butter and rub it into the flour until it resembles fine breadcrumbs – it is ok here to have a few larger lumps of butter as it is a rougher textured pastry. Once the butter is incorporated, make a well in the middle and add the beaten egg. Mix this in, along with 1 or 2 tbsp of cold water to make it come together to form a smooth and slightly tacky dough.
  2. Wrap the dough in clingfilm and allow it to rest in the fridge for 40 minutes.
  3. While the dough is resting, prepare the fillings for the galette. In a small bowl mix together the ricotta, lemon zest, chopped chives and dill plus some cracked black pepper and Maldon Salt.
  4. Heat a griddle pan and brush each side of the courgette slices with olive oil. When the pan is hot, grill the courgette slices on each side for 1 minute or so until they have nice char lines and have softened. Do this in batches and remove the slices from the pan as they are cooked onto a plate.
  5. Preheat the oven to 180C.
  6. Once the dough has rested, remove it from the fridge and remove the clingfilm. Lightly dust a surface with flour and then roll the pastry out until it is roughly ½ cm thick. The edges can remain fairly rustic as that is the style of this galette. Roll the pastry around your rolling pin and transfer onto a large baking tray lined with parchment paper.
  7. Spread the ricotta mixture across the pastry, leaving a 1-inch gap around the edges. Top the ricotta with the fresh garden peas, and then scatter across the asparagus spears. Drizzle this with olive oil. Then carefully fold the edges of the pastry in and slowly crimp and fold as you work your way around. Brush the pastry edges with the beaten egg.
  8. Place the galette in the middle of the oven and bake for 15 minutes. After 15 minutes, add the charred courgette slices to the top of the filling, giving them texture and shape by curling them amongst the peas and asparagus. Place the galette back in the oven for a further 5 – 10 minutes until the pastry is lightly golden brown and the courgette is warmed through.
  9. Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.

Do you want to find out how to make the best hot cross buns? Well look no further – We’ve created a delicious recipe with a fun twist from the classic hot cross buns!

Using chopped dark chocolate and cacao powder in the dough, these buns hold a fantastic, rich flavour whilst also being super soft and dense in texture. We also infused mixed spiced and peel to give a comforting warmth to the bun. Once gently baked in the oven, the chocolate pieces and citrus fruits ooze with flavour, making it the perfect addition to your Easter Sunday Brunch when slathering a generous helping of butter on to the sweet treat!

If you want to become more creative in the way you make your hot cross buns, check out our delicious Salted Caramel and Dark Chocolate Hot Cross Buns to really impress your guests this Easter.

Why add Maldon Salt to your Hot Cross Buns?

Adding a pinch of Maldon Salt as a topper to your hot cross buns will allow the sweetness of the dark chocolate and raisins to enhance, whilst counteracting the bitterness of the citrus peel that is mixed within the dough.

A sprinkling of Maldon Salt will also give a gentle crunch of texture once you bite into these fluffy buns, creating a wonderful treat to be enjoyed amongst family and friends this Easter.

How to Make Chocolate Hot Cross Buns

  1. In a small saucepan, heat together the butter and milk gently until the butter is melted and the mixture is lukewarm. Set aside to cool down.
  2. In a large bowl mix together the flour, cocoa powder, mixed spice, Maldon Salt and yeast.
  3. Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Now, begin mixing with your hands to form a soft dough.
  4. Either tip the dough onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
  5. In a separate bowl, lightly oil the inside and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
  6. After 1 hour of proving, remove the clingfilm and knock the air out of the dough.
  7. Tip the dough onto a lightly floured surface and add the chopped chocolate, raisins and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
  8. Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even. Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
  9. Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
  10. Preheat the oven to 200C.
  11. Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
  12. Once the buns have proved and risen, carefully remove the clingfilm.
  13. Pipe the crosses across the top of the buns. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
  14. Remove from the oven and brush the tops with golden syrup so they are glistening and then sprinkle with Maldon Salt.
  15. These buns are best served slightly warm so the chocolate chunks are oozy and melted.

The perfect hot cross bun really does exist if you follow this recipe! Our delicious buns are super fluffy, incredibly flavoursome and acquire the most flawless golden tops from a gentle golden syrup glaze…the perfect treat for your Easter Sunday feast or enjoyed all-year round!

What is a Hot Cross Bun?

A batch of freshly baked hot cross buns with a glaze on top

A hot cross bun is a sweet, yeasted bun packed full of traditional spices and fruits including currants and raisins. It is believed that the iconic bun first appeared in 12th Century, where English Monks would decorate the freshly baked treat with a piped dough cross on Good Friday to commemorate the Day of the Cross.

The bun itself is symbolic within the Christian Faith. The white cross on top of the bun symbolises the crucifix in which Christ died upon, with the various spices and fruits used to represent the spices that were used to embalm Christ after death.

Why Add Maldon Salt To Hot Cross Buns?

A sliced hot cross bun with a smothering of butter and a pinch of Maldon Sea Salt flakes. A cup of coffee is in the background.

Adding a pinch of Maldon Salt will reduce the bitterness of the cinnamon and grated lemon, and enhance the sweeter notes to come forward within the bake, causing the buns to become elevated and balanced in flavour.

Not only does it aid in producing a more well-rounded in flavour, but sprinkling a final pinch of Maldon Salt also gives texture! It will allow you to experience that satisfying, gentle crunch you crave as you take your first bite into the soft, fluffy bun…delicious!

How to Make Hot Cross Buns

  1. In a large bowl mix together the flour, sugar, mixed spice, cinnamon and lemon zest.
  2. Mix in the yeast and a Pinch of Maldon Salt.
  3. In a saucepan add the butter and milk and allow it to melt over a gentle heat, you want the butter to melt and the mixture to be lukewarm in temperature.
  4. Make a well in the middle of the dry ingredients and slowly pour half the butter and milk mixture. Mix this together and then add the beaten egg. Mix this again, followed by the remaining butter and milk mixture. Mix with your hands to form a soft dough.
  5. Either tip this onto a lightly floured surface and knead by hand or you can use a stand mixer with a dough hook attachment. Knead the dough for 10 minutes until smooth, soft and elastic.
  6. Lightly oil a bowl and place the dough into it. Cover with clingfilm and allow it to prove for 1 hour in a warm place, or until it has doubled in size.
  7. After an hour, remove the clingfilm and knock the air out of the dough. Tip it onto a lightly floured surface and add the sultanas and citrus peel by stretching and folding the dough to incorporate, making sure the fruit is evenly distributed throughout.
  8. Now divide the dough into 12 equal size balls. Shape them by rolling between your palm and the surface so they are smooth and even.
  9. Place the balls onto a baking tray lined with baking paper and space them with roughly 2 – 3cm gap between them.
  10. Loosely cover the tray with clingfilm and leave again in a warm place for 45 – 60 minutes until they have doubled in size again. They should be puffed up and just touching.
  11. Preheat the oven to 200C.
  12. Make the flour mixture by mixing together the plain flour, olive oil and water. Beat together until it forms a smooth paste and then transfer into a piping bag.
  13. Once the buns have proved and risen, carefully remove the clingfilm. Pipe the crosses across the top. Then place into the middle of the oven and bake for 15 – 20 minutes until lightly golden brown.
  14. Remove from the oven and brush the tops with golden syrup so they are glistening. Then set aside to cool slightly before serving.
  15. These buns are best served toasted with some butter spread on and a sprinkling of Maldon Salt.

Tips for Perfect Hot Cross Buns

A bowl full of bread flour with a wooden spoon
Soaked raisins scattered on a table top

Making the perfect hot cross buns requires attention to detail. Here are some top tips:

  1. Use the Right Flour – For soft, fluffy buns, use a strong bread flour instead of plain flour. This is because bread flour contains a higher protein content compared to plain flour, which helps develop gluten and allows the hot cross buns to become light and chewy in texture.
  2. Hydration is Important – A slightly wetter dough results in softer, lighter hot cross buns. Don’t be tempted to add too much flour during the kneading process if it becomes sticky – this is completely normal.
  3. Soak the Dried Fruit – You can plump up your dried fruits, such as raisins, currants or sultanas, by soaking them in warm orange juice, tea, or even a splash of rum before adding them to the dough mixture. This will prevent them from drawing moisture out of the dough while baking.
  4. Maldon Sea Salt is Key – Make sure to use Maldon Sea Salt flakes in your dough. It’s delicate, flaky texture distributes more evenly in the mixture, enhancing the overall flavour of the hot cross buns without overpowering the sweetness. A tiny pinch sprinkled over the finished hot cross buns will also add an irresistible contrast.
  5. Perfect the Prove – You must be patient! A slow first rise (at least 1-2 hours in a warm, room temperature spot) and a second proofing after shaping will give you beautifully light and airy hot cross buns.

How To Get Fluffy Hot Cross Buns?

It’s all about the dough. The smoother the dough means the better the gluten structure. This is because there is more trapped air within the mixture, meaning once your buns are baked, they come out super fluffy in texture!

To get a fluffy result, we recommend either adding the dried fruits/spices after kneading the dough until smooth, or adding them in after the first proof and folding them in until they are evenly mixed.

How To Get Your Hot Cross Buns to Rise?

A close up shot of a sliced hot cross bun, smothered in butter and a sprinkling of Maldon Sea Salt flakes on top

Make sure you check the temperature of the room. The reason the dough may not be rising is because it needs to be rested in a warm place. If your worried your room temperature is cold, we recommend setting your oven to a low temperature, around 30-40C and place inside.

If not the room temperature, it could be that the yeast you are using has expired! Make sure to check the expiry date on the yeast packet before using. You should know it is still in date as a bubble will form in the milk before being added to the dough mixture.

Can You Add Anything Other Than Dried Fruits and Peels For Hot Cross Buns?

A batch of salted caramel hot cross buns with a Maldon Salt Pig in cream in the background and a jar of caramel sauce
A batch of chocolate chip hot cross buns

If you want to step away from the classic, we offer a variety of different flavourings to add to your hot cross buns!
Our delicious Chocolate Hot Cross Buns provide the perfect balance of dark chocolate and a kick of warmth through the use of mixed spices.

If you want something even more delectable, we also show you how to make our tantalizingly good Salted Caramel Hot Cross Buns with Dark Chocolate Chips! Be warned, you will definitely be going in for seconds when you bake these.

Can You Make Hot Cross Buns Gluten-Free?

Yes, you can make gluten-free hot cross buns! However, since gluten is what gives regular buns their structure and chewiness, you’ll need to make a few adjustments.

  1. Use a High-Quality Gluten-Free Flour Blend – choose a blend that contains a mix of rice flour, tapioca starch, and potato starch for the best texture. Look for one that includes xanthan gum or guar gum – this helps mimic gluten’s elasticity. If your flour blend doesn’t contain it, add 1 tsp of xanthan gum per 250g of flour.
  2. Add Extra Moisture – Gluten-free dough tends to be a lot drier compared to normal dough that contains gluten. Make sure to add an extra splash of milk or warm water to the dough mix to keep it soft. You can also add an extra help to bind the dough together, which will create the texture to be fluffier.
  3. Use Maldon Sea Salt for Flavour – Gluten-free baked goods can sometimes taste bland. Using Maldon Sea Salt flakes enhances the overall flavour beautifully.

You’re really missing out if you haven’t had a go at making these beautifully crispy Turnip Chips, which make a great alternative to the classic potato chip. Not only perfect for a low-carb diet, the turnips when baked give a gorgeous, sweet and nutty flavour, with a texture almost like velvet in the middle, yet crispy on the outer.

These turnip chips can be enjoyed on their own with a dipping sauce, or can be paired perfectly well with our Slow Cooked Lamb Shoulder recipe to soak up all the juices!

  1. Preheat the oven to 200ºC. Cover a baking sheet with parchment paper.
  2. Toss the turnips with olive oil, paprika, garlic powder, onion powder, Maldon Salt and pepper.
  3. Place in one layer on the baking sheet and bake for 18-20 minutes, turning them over after 10 minutes until they are nice and crispy.
  4. Mix your sour cream with the chives and season with Maldon Salt and pepper.