Add vibrant colour and irresistible smoky flavour to your next BBQ with these easy smoky grilled peppers. Charred until perfectly tender and finished with a drizzle of red wine vinegar, olive oil, and Maldon Smoked Sea Salt, these grilled peppers are the ultimate summer side dish for picnics, parties, or alfresco dining.
How to Make Smoky Grilled Peppers
Step 1 – Prepare the Peppers
Cut peppers into large pieces, removing pith and seeds.
Step 2 – Grill the Peppers
Preheat BBQ or griddle pan to high.
Place peppers skin side down and grill in batches if needed until nicely charred. Make sure to press peppers gently with tongs to ensure even charring.
Step 3 – Finish and Serve
While still hot, drizzle with red wine vinegar and season with Maldon Smoked Sea Salt.
Finish with olive oil before serving.
Tips
Use a mix of red, yellow, and orange peppers for maximum colour and sweetness.
Grill peppers just before serving for best flavour and texture.
For extra smokiness, close the BBQ lid while grilling for a minute or two. This will add depth to the flavour.
This recipe be made indoors on a griddle pan.
Can I make smoky grilled peppers ahead of time?
Yes, you can make smoky grilled peppers ahead of time. Make sure you prepare your grill or smoker beforehand if barbecuing outdoors. Grill the peppers until the skins are nicely charred and blistered. Once cooled, store in the refrigerator in an airtight container. You can peel the skins off from the grilled peppers if you prefer the taste and texture, especially in dishes like pasta sauces and salads.
How long do grilled peppers last in the fridge?
Grilled peppers can last up to 5-10 days in the fridge if stored in an airtight container. If you want to extend this further, you can freeze them for up to 2 months.
Can I use other types of vinegar?
Yes, you can absolutely use other vinegars instead of red wine vinegar, although the flavour will be slightly different. You can use white wine vinegar, although you won’t get a slightly pink/red hue like red wine vinegar gives. You can also use apple cider vinegar, which has a fruiter flavourful compared to red wine vinegar. Alternatively, sherry vinegar is a slightly sweeter option, which is often used in Spanish cuisine.
Are grilled peppers vegan and gluten-free?
Yes, grilled peppers are both vegan and gluten-free. This is because peppers are naturally plant-based and do not contain any gluten.
Store cooled grilled peppers in an airtight container in the fridge for up to 3 days.
Best served at room temperature—no need to reheat.
Drizzle with extra olive oil to refresh before serving.
If you try these smoky grilled peppers, let us know in the comments! For more BBQ inspiration, explore our summer recipe collection.
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
In a bowl, mix chopped cherry tomatoes with red wine vinegar, 1 tbsp olive oil, and a pinch of Maldon Sea Salt flakes.
Toss and leave for 5 minutes to lightly macerate; tomatoes should look glossy and juicy.
Step 2 – Toast and Top
Toast the sourdough until golden and crisp.
Fan the avocado slices over each toast. Drizzle with the remaining olive oil.
Season generously with black pepper and Maldon Sea Salt flakes.
Step 3 – Serve
Spoon the tomatoes over the avocado.
Serve immediately while the toast is still crisp.
Tips & FAQs
Tips
Ripeness: Use a ripe Hass avocado that yields slightly to gentle pressure.
Extra zing: Add a squeeze of lemon or lime to the avocado to prevent browning and boost freshness.
Texture swap: Prefer “smashed”? Lightly mash the avocado with a fork before spreading.
Bread: Sourdough gives the best crunch and structure; thick slices hold toppings well.
Finish strong: A final pinch of Maldon Sea Salt flakes enhances sweetness in the tomatoes and balances richness.
FAQs:
What’s the best bread for avocado toast?
Thick-cut sourdough or country bread—sturdy, with an open crumb that toasts crisp without getting soggy.
How do I keep avocado from browning?
Toss sliced or smashed avocado with 1–2 tsp lemon or lime juice and cover tightly until serving.
Can I make this ahead?
Assemble just before serving for crisp toast. Prep the tomato topping up to 24 hours ahead; store chilled in an airtight container.
Is avocado toast vegan?
Yes—this recipe is naturally vegan. Add-ons like poached eggs or feta make it vegetarian, not vegan.
Serving Suggestions
Add-ons: chilli flakes, basil, chives, or a drizzle of balsamic glaze.
Protein boosts: poached egg, smoked salmon, or marinated chickpeas (keep base recipe vegan).
Plate with a simple green salad or fruit for brunch.
Portioning: serve as two open-faced toasts or cut into halves/quarters for canapés.
Storage & Reheating
Best enjoyed fresh.
Tomato topping: refrigerate up to 24 hours.
Avocado: prep to order; if prepping, coat with citrus and press cling film directly on the surface.
Toast: toast just before serving; reheating softens the crumb.
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.
Stain this into a glass filled with ice and top with ginger beer.
Garnish with the fresh ginger and orange and serve.
Grease and line 3x 20cm round springform baking tins with baking paper and then set aside. Preheat the oven to 180c.
In the bowl of a stand mixer add the softened butter and caster sugar and then beat together for 5 minutes until soft, pale and fluffy. Then add the eggs, one at a time, beating each one in until all of them have been incorporated. Next add the ground almonds, plain flour, baking powder and spices and mix until incorporated (but ensure not to overmix).
Remove the bowl from the stand mixer and add the grated carrot, parsnip and chopped walnuts. Fold these through the mixture. Then divide the cake batter equally between the 3 lined baking tins and smooth over the top.
Place into the preheated oven and bake for 30 minutes until well risen and golden on top. You can check the cakes are cooked through by inserting a skewer or cocktail stick into the centre and making sure it comes out clean.
Remove the baked cakes from the oven and place onto a wire rack to cool completely.
While the cakes are cooling make the caramel. Place the granulated sugar into a pan and place onto a low heat. Gently melt the sugar, ensuring not to stir it but you can swirl it around the pan to encourage it. You want the sugar granules to melt completely and then turn to a deep golden caramel colour. At this moment, immediately take the pan off the heat and add the butter, stirring it through until it comes together. Then add the double cream and allow this to bubble before stirring through again until you have a smooth caramel. Then add the Maldon Sea Salt before setting aside to allow the caramel to cool, it will thicken as it cools also.
Now make the icing.
Add the softened butter to the bowl of your stand mixer and beat until its very soft and whipped. Then, with the motor running, add the icing sugar bit by bit until it is all incorporated.
Then remove the bowl from the stand mixer and add the cream cheese and vanilla, mix this in gently with a wooden spoon or spatula until just incorporated but make sure not to overmix. Place this into the fridge while you get your cakes ready to ice.
Take each cooled sponge and remove it from its tin. Then use a serrated knife to trim off the tops if they have domed when baking to ensure that each layer is even.
Spread a little icing onto the bottom of your cake plate or stand and then put the first sponge onto this. Spread some more icing on top and then add your second sponge, pressing down lightly. Then repeat with the third. Now ice the top and sides of your cake. It is easiest to do this with a palate knife and then smooth around the edges with a cake scraping tool.
Once you are happy with icing of the cake you can either pop it in the fridge until you are ready to serve or serve right away. To do the salted caramel drips simply add the cooled caramel into a small squeezy bottle and squeeze some drips and differing lengths around the cake – alternatively you can use a teaspoon if you don’t have a squeezy bottle.
Finally garnish the top with some finely chopped walnuts and serve.
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.
Celebrate Easter with a vibrant Spring Vegetable Quiche, bursting with fresh, seasonal flavors. A buttery, flaky crust holds a creamy, savory filling packed with tender asparagus, sweet peas, baby spinach, and colorful bell peppers. Light, wholesome, and perfect for brunch, this quiche is a delightful centrepiece that captures the essence of spring in every bite. Serve warm or chilled for an easy, elegant Easter dish.
Here is how to make a vegetable quiche
Start by making the pastry. Place the flour and Maldon Sea Salt into a large bowl and mix together. Then add the cold, cubed butter and use your fingers to rub the butter into the flour until it resembles fine breadcrumbs and there are no large lumps of butter left. Alternatively, you can do this by pulsing it a few times in a food processor. Then add the cold water (start with 3 tbsp and see if you need more) and mix together until it starts to clump and there are no floury or dry patches. Tip onto the work surface and gently knead until it comes together as a smooth pastry.
Then lightly flour the work surface and roll the pastry out with a rolling pin until it is £1 in thickness. Carefully lift it and line a 23cm fluted tart tin, pressing gently into the sides, but leaving some pastry to overhang. Use a cutlery fork to prick some holes onto the base and then place the lined tin into the fridge to chill for 30 minutes.
Preheat the oven to 180c.
After 30 minutes, take the pastry case out of the fridge and put onto a flat baking sheet. Scrunch up some baking paper and put this onto the pastry then fill with baking beans. Blind bake the pastry for 15 mins, then remove the baking beans and paper and return for another 5 – 7 mins, until the pastry is very lightly golden and feels chalky to the touch.
Remove from oven and set aside to allow to cool slightly. Then take a sharp serrated knife and carefully trim off the excess pastry overhangs so it has a nice, neat edge.
Heat a frying pan on a medium heat and add the knob of butter and 1 tbsp of olive oil. Then add the sliced leek and sauté gently until soft and starting to caramelize. Place a pan of water on to boil, and then add the asparagus and frozen peas – you just want to blanch them quickly for 2 minutes, then remove from the pan and place into a bowl with iced water to stop them cooking any further.
In a jug, whisk together the eggs, cream, milk and chives and season well with Maldon Sea Salt and cracked black pepper.
Spoon the veg into the pastry case and crumble over the goat’s cheese. Then pour over the egg mixture and bake in the oven for 30 mins until the filling is set and the top is golden.
Remove from the oven and allow to cool slightly then serve with a green salad.
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
The Garlicky Green Medley works well as a dish because it strikes the perfect balance of flavours, textures and freshness. Here’s why:
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!
Nutty Depth – Blanched hazelnuts introduce a toasty richness that compliments the greens, adding both texture and a subtle buttery flavour.
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
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.
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.
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:
Citrus Zing – Add a squeeze of fresh lemon for a bright, tangy lift that pairs beautifully with the garlic and greens.
Cheesy Indulgence – Crumble a few cubes of feta, parmesan shavings, or goat cheese over the medley for a creamy, salty contrast.
Spicy Kick – toss in a pinch of Maldon Chilli Sea Salt flakes for a subtle heat that compliments the garlic flavour perfectly.
Extra Crunch – swap the blanched hazelnuts for toasted almonds, walnuts or pine nuts for a different nutty dimension.
Earthy Twist – Stir in sautéed mushrooms or roasted artichokes for a deeper, more umami-rich version.
Serving suggestions for a Garlicky Green Medley:
With Roasted Meats – A perfect side for roast lamb, chicken, beef or pork, balancing the richness with fresh, crisp flavours.
Alongside Fish – Compliments grilled salmon, sea bass, or cod, enhancing the dish with it’s garlicky and herbaceous notes.
Tossed in a Salad – Serve at room temperature with quinoa, couscous, or farro for a more substantial dish, turning it from a side to a main!
As a Pasta Addition – Mix gently with cooked pasta, olive oil, and parmesan for a light yet flavourful-packed meal.
With Poached Eggs – Top the medley with a runny poached egg for a simple but delicious brunch/lunch option.
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
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.
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.
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.
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.
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.
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.
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
Start by removing the crisper tray from the air fryer drawer.
Place the olive oil and rosemary into the drawer and air fry for 5 minutes at 200ºC.
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).
Air fry for 15 minutes at 200ºC, stirring every 5 minutes.
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.
Once the beans have finished cooking, stir in the spinach and pop back in the air fryer for a final 4 minutes at 190ºC.
To plate up, place your sourdough on a plate, top with the butter beans mixture, followed by the tomatoes and tuck in!
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).
Enjoy!
This aubergine traybake with tahini dressing is a Middle Eastern-inspired dish that combines bold flavours with vibrant textures in a single roasting tin. Perfect for busy weeknights or effortless entertaining, this recipe transforms tender roasted aubergine into a show-stopping centrepiece. The smoky heat of rose harissa pairs beautifully with creamy tahini dressing, while a sprinkle of Maldon Sea Salt flakes enhances every bite. Ready in just 45 minutes, this dish is finished with chopped parsley, but you can also use fresh mint leaves, toasted pine nuts and a touch of lemon juice for a extra burst of freshness.
Step 1
Preheat the oven to 180c.
Step 2
Prepare the aubergine but slicing them in half lengthways, keeping the stalk on, so you have 4 halves. Then score the flesh of each half with a sharp knife in a crisscross pattern – making sure to only cut the flesh and leave the skin intact.
Step 3
Then take a large baking tray and add the chickpeas, red onion wedges and red pepper chunks to the tray. In a small bowl, mix together the harissa and olive oil. Drizzle most of this in the tray and toss so all the ingredients are well coated.
Step 4
Next add the aubergine halves on top of the other veg in the tray so the cut side is facing up and then brush with the remaining harissa paste mix. Season well with Maldon Sea Salt flakes and cracked black pepper.
Step 5
Place the tray into the preheated oven for 25 minutes until everything is starting to look charred and softened. At this stage add the cherry tomatoes on the vine and nestle them in the tray around the aubergine, drizzling with a little extra oil. Then place the tray back in the oven for an additional 20 mins.
Step 6
While the veg is cooking, prepare the tahini dressing. Simply whisk together the tahini, lemon juice and olive oil. Then add as much water as needed until you reach a drizzle consistency – start with a tablespoon at a time. Season well with Maldon Sea Salt flakes and cracked black pepper.
Step 7
When the traybake is ready, remove from the oven and drizzle over the tahini dressing and the chopped parsley. Serve alongside some charred pitta bread, if you like.
Can you keep cooked aubergine in the fridge?
Yes, you can keep cooked aubergine in the fridge. Make sure to store it in an airtight contained for up to 3-5 days, however it’s best consumed within a few days for optimal freshness.
Can you keep cooked aubergine the freezer?
Yes, you can store cooked aubergine in the freezer for up three months in an airtight container. When you are defrosting your aubergine, thaw it in the fridge for 24 hours. Make sure to drain any excess water and pat dry to prevent it from becoming mushy!
