Dietary: Vegetarian

Creamy, crunchy, spicy and caramalized.

Food & Drink Photographer and Cookbook author, Joe Woodhouse created a sensational dish which holds the perfect balance of textures and flavours to elevate the humble Brussels sprouts.

All elements can be prepped ahead and then assembled when you are ready to serve. The Brussels take no time to cook. Joe loves to roast the vegetable to create a lovely crispy and caramelized outer, with soft, steamed centres. You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.

Here is how to make the roast brussels sprouts…

Preheat the oven to 200.C (400.F), Gas Mark 6.Toss the bread in 2–3 tablespoons of oil. Add to a baking tray and toast in the oven for 10–12 minutes until golden. Blitz to crumbs in a blender, or leave whole or hand cut if you prefer.

Meanwhile, add 2 tablespoons of oil to a medium pan over a medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for 5–7 minutes. Add the tomatoes. Half-fill the can with water and add to the pan. Bring to a simmer and bubble away for 15minutes until thickened. It still wants to be loose but not watery. Add the honey and check if it needs more Maldon Salt. Set aside.

Increase the oven temperature to 220.C (425.F),Gas Mark 7. Using the same tray as the croutons, brushout any remaining crumbs and add the Brussels with 3 tablespoons of oil and a good pinch of salt. Roast for 12 minutes. You want to roast them quickly, getting colour on the outside and cooking through without going overly soft in the middle. If they need a bit more, keep them in a minute or two longer. Feel free to give the tray a shake once or twice to aid them in cooking evenly.

Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep working it with a whisk and adding water until you get a smooth consistency which holds its shape. If it gets too loose, just add a spoon or two of tahini and combine it to help firm up the mix.

Spoon the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts. Then dot around the tomato chutney. You made not need it all, see how you go. Finish with the crouton crumbs and a drizzle of oil.

Joe Woodhouse could happily eat this pie dish every week!

This recipes takes inspiration from spanakopita, which is classic, savoury Greek pie dish made from filo pastry and filled with spinach and creamy feta cheese. It’s the perfect dish that the whole family is happy to eat at any time of the year.

Joe adds sesame seeds to the dough to create an irresistible crunch, but you can also include toasted nuts to the filling, such as pine nuts or pistachios.

Here is how to make the spinach pie…

Heat the oil in a pan over a medium heat. Add the onions with a pinch of salt and cook for 10–12 minutes until soft and starting to colour. They still want to have texture but be at that stage when they go sweet and soft. Add to a large mixing bowl with the rest of the filling ingredients except the spinach.
In the same pan if it is big enough, add the spinach a couple of handfuls at a time and stir to wilt. Repeat until all the spinach is wilted. Remove to a sieve over a bowl and press out as much liquid as you can. Removing and draining in batches is also fine –whatever makes it most manageable.
Preheat the oven to 180C (350F), Gas Mark 4.
Roughly chop through the spinach and add to the rest of the filling. Mix well, taste for seasoning and add more Maldon Salt and black pepper as needed.
Brush your baking tin with butter. Add a sheet of filo and brush with butter. Repeat this for four more sheets. Then add the filling. Fold the overhanging filo sheets over the filling. Then brush the final two sheets with butter and lay on top of each other. Trim these fit the tin exactly. Put the trimmings in the middle of the tin to cover any exposed filling. Lay the final sheets on top. Score the top into six sections. Add the sesame seeds in an even layer. Bake for 45–55minutes. Remove from the oven and allow to sit for 10 –15 minutes before serving.

What could be more warming than a humble slice of apple crumble?

This recipe is made by @mushypeaz, where a generous glug of Graza “Sizzle” Extra Virgin Olive Oil is used to incorporate the dry ingredients and create that crumble-like texture that we all know and love. Plus, a good EVOO like “Sizzle” adds a wonderful, nuanced flavour to the baked dish, keeping the ‘crumb’ deliciously moist and not dry.

For a little extra crunch and flavour, add a pinch of Maldon Salt. The sea salt flakes gives balance to the dish, elevating the sweetness and counteracting the bitter tones.

When looking for a final topping, add a swirl of Graza “Drizzle” Extra Virgin Olive Oil to your ice cream scope. The EVOO not only allows the ice cream to hold a perfect silky and smooth texture, but also adds depth to the dish, creating a complex flavour profile.

Here is how to make the Olive Oil Apple Crumble…

Peel 1½ pound apples and slice thinly.
Preheat your oven to 350 F.
In a large bowl, mix apples, ¼ cup brown sugar, 1 tbsp flour, 1 tsp vanilla extract, a pinch of cinnamon, and a pinch of salt until well combined.
Add the apple mix to a 2 quart baking dish.
To make the crumble, thoroughly mix 1¼ cup flour, ⅔ cup brown sugar, ¼ cup pecans or walnuts, 1¼ tsp baking powder, and 1 tsp kosher salt in a medium bowl.
Squeeze in ½ cup of Sizzle and mix gently until dry ingredients are just incorporated. Make sure not to over-mix to maintain big clumps of crumble!
Evenly distribute crumble mixture over apples and dust with a tbsp or so of granulated or turbinado sugar.
Bake for 50-60 minutes until crumble is golden brown and filling is bubbling. Let cool before serving if you can!
Enjoy à la mode with a scoop of ice cream, a big swirl of Drizzle, and a pinch of Maldon Salt.

Where Can You Buy Graza “Sizzle” and “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Sizzle” and “Drizzle” EVOO directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Sizzle” is 100% Extra Virgin cooking oil. It’s made from peak season olives that yield a more mellow flavour. Use it every day, in every way.

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

This is a super easy dessert recipes that takes on the classic cookie cake. With a serving size for ten people, make sure to grab every spoon that you have in your kitchen and dig in! The perfect communal dessert to share amongst friends and family.

This recipe is made using Graza “Drizzle” Extra Virgin Olive Oil, where EVOO is generously drizzled over the ice cream and cookie base. This helps the ice cream to keep it’s deliciously creamy and smooth texture, whilst adding the subtle flavour notes of olive and pepperiness to the dish.

When topping your ice cream, make sure to add a good pinch of Maldon Salt. This will enhance the sweetness from the cream and counteract the bitter notes from the cacao nibs in the cookie dough.

Here is how to make the ten-spoon dessert:

Preheat the oven to 350 F.
Open the package of cookie dough (we love Trader Joe’s Chocolate Chip Cookie Dough) and place the entire pack into the bottom of a Dutch oven.
Press the cookie dough into an even layer and place dutch oven into the preheated oven.
Bake according to package directions or whenever the cookies (one giant cookie really) look golden brown and delicious!
Scoop most or all of your favourite vanilla ice cream (we love Noose Honey Vanilla Bean Gelato Frozen Yogurt) into the centre of the Big Cookie Doughnut.
While still warm, use a spoon or ice cream scoop to remove the center of the *Big Cookie,* turning it into a BIG COOKIE DOUGHNUT. “Save” the part you’ve removed as a chef’s treat!
Squeeze oodles of Drizzle over the ice cream and cookie.
Top with a generous sprinkling of flaky salt (a necessity!) and any other of your favourite ice cream toppings. When in season, we love fresh strawberries and blueberries.
Gather 10 of your favourite people, give them each a spoon and dig in! Enjoy!

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

You can purchase Graza’s “Drizzle” directly from their website. You have the option to buy as a one-time purchase, or subscribe & save to have a frequent delivery of EVOO at a lower price – what more could you want!

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

Want to impress your guests at your next party? Mix up a classic dirty martini, made using Graza “Drizzle” Extra Virgin Olive Oil. Whilst holding the usual ingredients for an ordinary martini, adding EVOO will allow the cocktail to become silkier and smooth in texture, resulting in a ‘delicious’ experience.

Make sure to add a salt rim using Maldon Sea salt flakes to help bring balance to cocktail’s flavour, whilst elevating the sweetness and reducing the bitterness from the olive brine.

Here is how to make Graza’s Dirty Marg-tini

Using a spare olive, wet and rim a cocktail glass with Maldon Salt and set aside in a freezer to chill.
Add tequila, brine, Drizzle, lime, and agave nectar to a shaker tin and shake vigorously over ice for 10-15 seconds or until chilled and aerated.
Using a Hawthorne and tea strainer, fine strain into your prepared cocktail glass.
Garnish with three Castelvetrano olives and enjoy.

Where Can You Buy Graza “Drizzle” Extra Virgin Olive Oil?

“Drizzle” is 100% Extra Virgin finishing oil. It’s made from olives that are picked early, when flavour is bold and antioxidants are highest.

We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!

This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.

Here is how to make our Falafel with Chopped Salad & Hummus recipe…

Start by making the falafel.
Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
While the falafel is chilling, make the hummus.
Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.

We love to finish things on a ‘sweeter’ note! Join Michelin-star Chef Lisa Goodwin-Allen in creating a decadent dessert that focuses on a simple glazed peach made from using honey.

Lisa pairs the dish with sheep’s milk ice cream, which is salted using Maldon Sea Salt flakes for elevation and brightness! If you prefer a flavoured ice cream, we recommend making our homemade blackcurrant ice cream recipe, that requires no churning!

Peaches:

Cut the peaches in half and remove the stone.
Place the peaches into a medium pan, add the madeira wine, honey, sugar, and squeeze over the lime juice.
Bake in the oven at 180°C for about 8 minutes until the peaches are just turning soft and the skin is coming off.
Remove the peaches from the oven and allow them to cool slightly. Peel away the skin from each peach.
Reduce the remaining liquid and then pour back over the peaches to glaze.

Raspberry soup:

Place all ingredients into a small pan and put the lid on top, cook over a medium heat for about 5 minutes until the raspberries have broken down and released their juices.
Pour though a fine sieve and leave to cool in the fridge.
Serve cold.

Maldon Salted sheep’s milk ice cream:

Place the milk and milk powder into a medium pan.
Mix in a small bowl the glucose powder, sugar, ice cream stabilizer and Maldon Salt.
Warm the milk on a medium heat whisking until all the milk powder has dissolved.
Whisk in the remaining dry ingredients, bring to the boil and boil for about 2 minutes whisking continuously.
Pour though a fine sieve and leave to completely cool.
Churn in an ice cream machine.

Honeycomb tuile:

Place all the ingredients into a small bowl and whisk together until all incorporated.
Spread into the moulds and bake at 170c for 6 minutes until golden.
Remove from the mould and cool.

To serve:

In a cold bowl put 2 good spoon full of raspberry soup
Place half of glazed peach in the centre.
Put a Rocher of ice cream on to the peach finish with the honey tuile.
Garnish with flowers and herbs.

This is the only brownie recipe you need.

Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen. One bowl, one recipe, and made in less than an hour…what more could you want?

Why add salt to brownies?

Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.

The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!

Dark Chocolate Vs. Milk Chocolate

Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..

Here’s how to make classic fudgy brownies…

Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.
Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
Remove from the oven and sprinkle with some more Maldon Salt.
Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.

What to serve with your brownies…

You can’t just have a brownie plated on it’s own!

Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.

If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!

A classic chakalaka – refreshing spicy tomato bean relish that will make you go up for second helpings! We use our NEW Kalahari Desert Salt, Selected by Maldon to elevate the spices of cumin and cayenne pepper and make your taste buds sing!

Chakalaka originates from South Africa and is a staple throughout the country! This pairs perfect with barbecues, known as braais. It is believed that the dish was developed by men who worked within the goldmines, combining vegetables with beans to form a tasty relish to give them enough energy for the day.

Here is how to make our Chakalaka…

Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent.
Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute.
Add the diced peppers and cook for a couple of minutes to allow them to soften.
Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes.
Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes.
Check the seasoning and then serve.

A South African classic! We use our NEW Kalahari Desert Salt, Selected by Maldon to create a delicious mealie bread (mealiebrood).

Mealie bread is a quick and easy bread found in South Africa and Eswatini. It ‘s a baked good which is leavened with baking powder, mealies (sweetcorn), flour and eggs. We add a pinch of paprika to give a gentle layer of spice to the bread!

You can serve mealie bread at a braai (barbeque), but can equally be enjoyed on it’s as a snack, smothered with a generous helping of butter.

Here is how to make our Mealie Bread…

Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle.
In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well.
In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in.
Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes.
Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size.
Line a 20cm springform cake tin with baking paper.
Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm.
Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean.
Remove from the oven and allow it to cool slightly, before removing from the tin and serving.
It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka.