Dietary: Vegetarian

This salt baked celeriac recipe from Adam Byatt makes a fantastic, vegetarian dish for your dinner party. Although it may look complex, it’s actually very easy to make! Serve with a splash of olive oil and a pinch of Maldon Salt and your guests will be wanting seconds!

  1. Preheat oven to 190C/ Gas Mark 5.
  2. Line a baking tray with parchment paper.
  3. Begin making the crust by whisking the egg whites until stiff peaks form. Then, fold in the salt until a firm paste forms that holds it’s shape.
  4. Flatten 1/4 of the paste into a circle on the baking sheet. Set aside.
  5. Wash the celeriac, trimming off any roots and cutting off a small amount from the base so that the celeriac can sit flat on the baking tray.
  6. Put the celeriac on top of the paste, covering with the remaining paste. Make sure it is completely sealed in an even layer.
  7. Bake in the oven for at least 3 hours, 30 minutes. If you want to know whether it is cooked, poke a skewer through the crust into the celeriac. It is ready when there is no resistance to poking.
  8. Once cooked, rest for 1 hour within it’s salt crust.
  9. After the celeriac has rested, cut the top of the crust off with a bread knife. Make sure to keep this to one side!
  10. Now, begin cutting the top off the celeriac. Mash the flesh with a fork gently. Add a splash of olive oil, Maldon Salt, rosemary and cracked black pepper. Mix with a fork again until evenly combined.
  11. Place the whole celeriac onto a board or plate and serve.

Fluffy Blueberry Pancakes

What could be more delicious than super fluffy pancakes with warm, juicy blueberries inside! This recipe shows you how to create the perfect American-style pancakes with beautifully golden edges and soft centres. Topped with a generous knob of melted butter or maple syrup, you’ll be asking for seconds!

This easy recipe is bursting with sweet blueberries and enhanced with a pinch of Maldon Sea Salt flakes. Whether you’re enjoying a lazy Sunday brunch or a quick weekday treat, these American-style pancakes are sure to delight.

Why Should You Add Salt To Your Pancake Batter?

Salt is a actually a vital step within your pancake cookery. Adding a pinch of Maldon Salt to the mixture ensures that the pancake doesn’t taste bland, enhancing the sweetness of the pancakes without them tasting salty.

How to Make Blueberry Pancakes?

  1. In a large bowl, mix together 225g plain flour, 2 tsp baking powder, 1 tsp of caster sugar and a pinch of Maldon Salt.
  2. In a separate bowl, beat the 2 eggs together and add the 300ml milk until mixed together.
  3. Make a well in the centre of the dry ingredients bowl and gently whisk in the wet ingredients mixture to make a thick batter.
  4. Whilst stirring, gently add 75g blueberries into the batter.
  5. Melt a tablespoon of butter into a frying pan over medium heat. Once the melted butter bubbles slightly, it’s time to cook the pancakes.
  6. To make the pancakes, you need to drop a tablespoon size of batter into the pan over medium heat.
  7. Cook for roughly 3 minutes until small bubbles appear on the surface of the pancake. After this, you need to turn the pancake over and cook for another 3 minutes until golden. and slightly crisp on the edges.
  8. Repeat the process with the remaining batter, adding a knob of butter to the pan in between pancake batches if required.
  9. Once you have your pancakes, stack them up and drizzle them in golden or maple syrup, the remaining handful of blueberries and a pinch of Maldon Salt to enhance the sweetness.