Difficulty: Hard

These arancini balls are deliciously golden and crispy, filled with a beef and creamy mozzarella centre. This filling is more classic in comparison to our butternut squash and fontina arancini balls, where our meat ‘ragu’ option is one of the best-loved Sicilian snacks and street food across Italy and the world!

The rice is flavoured with saffron in which the balls are then rolled in breadcrumbs before frying them gently in oil. They are traditionally made with caciocavallo cheese, however as this is difficult to source outside of Southern Italy, we use parmesan cheese to give a fruity and nutty taste to the recipe.

These delectable rice balls can either be eaten as an appetizer, or as a meal when paired with a soup or a salad. Make sure to dip your arancini balls with a delicious marinara sauce of Salsa Verde!

Heat 1 tbsp of olive oil and 1 tbsp of butter in a saucepan, toasting the saffron and stirring it with a wooden spoon so that it does not burn.
Add the rice and sauté it for a few minutes, add the broth and Maldon Salt and cook for 10 minutes over a high heat without a lid. Lower the heat, then cook for 5 minutes more.
Cover the saucepan, turn off the heat, and let it stand for 5 minutes. Remove the lid, add 1 tbsp of butter and parmesan cheese, mix and pour over a bowl. Spread it out well with a spatula, cover it with film and leave to cool at room temperature.
Heat the rest of the butter in a pan, sauté the meat over a high heat for 5 minutes, add the white wine and tomato paste, lower the heat, and cook for 15 minutes with a lid. Chop the mozzarella. When the meat is cold, mix it with the mozzarella.
Once the rice has cooled, divide it into 8 portions. Cut a piece of cling film and place it over one hand. Spread a portion of rice over the film and compact it into a ball shape.
Sink your thumb in the centre of the rice ball to make room and add a tablespoon of the filling. Shape the rice back into a ball or cone shape.
Whisk the water with the flour in a bowl until smooth. Put the breadcrumbs on a deep plate, and heat abundant oil in a small frying pan or on a ladle.
First, dip each arancino in the bowl with the batter. Drain it a little and roll it through the breadcrumbs until it is completely covered. Fry the arancini two at a time until they are golden. Remove them from the heat with a skimmer and leave them to drain on the tray with absorbent kitchen roll. If you are going to serve them hot, put them to one side in an oven preheated to 60ºC while the others are frying. Sprinkle with a pinch of Maldon Salt to finish.

Can you choose different arancini fillings?

A classic arancini is made up using meat, cheese and peas, however there are many filling variations to choose from!

Arancini al pistachio is a very traditionally-loved across Italy, where the rice balls are stuffed with a beautiful pistachio béchamel sauce. The pistachios are usually grown near Mount Etna, where this variety is considered to be made from.

Continuing with the theme of vegetarian-friendly options, you could also try our butternut squash and fontina arancini balls. The butternut squash gives a beautiful, nutty and earthy feel to the rice balls, with the addition of fontina cheese to give a gentle sweetness.

If you are a big cheese lover, why not try a Neapolitan Arancini, where the only filling consists of cheese! You only need arborio rice and pecorino cheese, which is a hard cheese perfect for grating!

Do you have a sweet tooth? Well Arancini con cioccolato are traditional italian rice balls filled with chocolate sauce! The filling is usually dark chocolate, vanilla and a pinch of cinnamon.

How to store arancini?

You can keep arancini balls in the fridge for up to 5 days. When you are wanting to consume, please reheat in an oven at 400F/200c for 10 to 15 minutes. This will allow the outer to become crispy again and the centre to become beautifully creamy and melty. You can eat them cold if you like them that way, but we can’t guarantee a showstopping cheese-pull from this!

If you are wanting to freeze these, they can be stored in the freezer for 2 to 3 months. Make sure to freeze them on a baking sheet. When you are wanting to bake from frozen, place them in the oven at 400F/200c for around 15 to 20 minutes.

‘Cauliflower is such a versatile ingredient and here we’re adding Maldon Salt and a bit of curry heat before charring on the Weber Genesis BBQ‘.

‘Of course, you don’t have to make your own pitta, but I promise these wild garlic and lemon breads are heavenly. I’m going to be using this crafted glazed Baking Stone to ensure they have an irresistible crust’.

Make your pitta dough and prove for an hour.
Mix the melted butter with the lemon and wild garlic and reserve.
Cut the cauliflower into florets and season with the curry spice and Maldon Salt.
Char on the barbecue until softening.
Place into a bowl with the yoghurt and onions seeds and cover for 20 minutes.
Roll and shape the pitta and cook on the baking stone.
Chop the cauliflower, add the coriander, place into to the centre of the cooked pitta.
Brush the pitta with the garlic and lemon butter and serve.

‘British lamb is such a beautiful product, incredible when barbecued. If you’re unsure how to butterfly the meat, consult your butcher. Today, I’ll be cooking on the Weber Genesis barbecue and I’m going to be using the Weber crafted Sear Grate which is perfect for larger cuts’.

Cut the top from the garlic, coat in olive oil and season with Maldon Salt, wrap securely and place on a low heat.
Cut the potatoes Hasselback-style, place in a tray and cover with the butter and season lightly.
Season the lamb with Maldon Salt and cook on a medium heat.
Combine the chopped herbs, the nasturtium, mustard, and olive oil and lightly season with Maldon Salt.
Turn the lamb, coating the cooked side with the Verde. Once the lamb hits 47 degrees on the display, remove from the BBQ, coat again and allow to rest for fifteen minutes.
Carve the lamb, add more of the verde, a good sprinkle of Maldon Salt and serve alongside the garlic and potatoes… Lovely.

For the chocolate ganache:

Melt the chocolate and cream over a pan of gently simmering water. Stir in a good pinch of Maldon Sea Salt. Set aside to cool.

For the miso caramel:

Add all the ingredients to a medium saucepan and place on a medium heat. Cook for about 6 minutes, whisking continuously; the mixture should bubble away and thicken to the consistency of butterscotch sauce. Transfer to a bowl and set aside until completely cool.

For the cinnamon and coffee cream:

Add all the ingredients to a large bowl and mix, just until everything comes together. Do not overmix or you’ll split the cream.

Method:

Line a 20cm square cake tin with two layers of cling film. Spoon half the cream into the tin, then smooth the surface with the back of a spoon. Spoon over each of the cooled melted chocolate and cooled caramel and then swirl together.
Dip the biscuits briefly in the coffee two at a time and arrange in a layer on top of the caramel and chocolate.
Repeat these layers: cream, caramel, chocolate, coffee soaked biscuits once more.
Cover with cling film and chill overnight.
Melt the chocolate for the shards in a bowl set over a pan of gently simmering water.
Prepare a large sheet of parchment on a flat work surface. Pour the melted chocolate onto the tray and quickly spread the chocolate out with a spatula. Leave to cool for a few minutes, then sprinkle generously with coffee grounds and Maldon Sea Salt. Transfer the paper to a large, flat tray that will fit in your fridge. Refrigerate until completely cool and set, about 2 hours.
Flip the set cake onto a large platter. Dust with cocoa powder and spritz with gold dust. Break the chocolate into random shards, then stud the cake with the shards as part of the decoration.

This classic British treat combines the flavours of raspberry jam with the essence of almond from the frangipane, all encompassed by the buttery delicacy of a shortcrust pasty.

Begin by making the pastry:

In a food processor add the plain flour and icing sugar and pulse together until well mixed. Then add the cold cubed butter and pulse together again until it resembles fine breadcrumbs. Next add the beaten egg along with 1 tbsp of cold water and pulse again until it comes together.
Tip the dough out of the food processor and gently knead to make sure it is smooth. Lightly flour the work surface and then roll the pastry out until it is 1cm thick, then carefully lift the pastry to line a 23cm fluted tart tin. Trim off the top and gently prick the base with a fork. Place the lined tin into the fridge to chill for 30 minutes.
Preheat the oven to 180c.
Once the pastry has chilled, remove it from the fridge and fill with baking paper and baking beans. Place the tart onto a baking tray and into the preheated oven to blind bake. Bake it for 15 minutes, then remove the paper and beans and return to the oven for a further 5 minutes. Once the pastry case is baked remove from the oven and set aside to cool slightly while you make the filling.

Make the filling:

To make the frangipane add the softened butter and sugar to a large bowl and beat together with an electric whisk until pale, light, and fluffy. Add the ground almonds, egg, almond extract, lemon zest and Maldon salt. Mix again together.
To the cooled pastry case start with a layer of raspberry jam, spread this across the pastry evenly. Then on top of this spoon over the frangipane and carefully smooth with a palate knife, trying to ensure the raspberry jam and frangipane remain in layers.
Place the tart back in the oven for 20 – 30 minutes until golden brown and a skewer comes out clean. Remove the tart from the oven and set aside on a wire rack to cool completely.
While the tart is cooling you can prepare the fondant icing for the top. In a bowl add the icing sugar. Add the almond extract and roughly 2 tbsp of cold water to make a thick but smooth icing (add a splash more water if needed).
Place 2 tbsp of the icing into a separate small bowl and mix in the pink food colouring. Spoon this into a small piping bag with a small round nozzle attached.
Once the tart has cooled, spoon over the white fondant icing and smooth across evenly. Then pipe parallel lines of the pink icing across the surface. Then use a cocktail stick to create a feathered effect by dragging across in alternating directions. Pop a single glace cherry in the centre, if desired. Allow the icing to set before slicing and serving.

Learn how to create the classic Chelsea Bun, infused with the flavours of sweet and spicy from the Chai tea, paired with cardamom to give warmth to the dessert.

Start by making the dough:

In a small pan add the milk and butter and gently heat until the butter is melted. Take off the heat and allow to cool slightly, you want it to be lukewarm. In a stand mixer add the strong white flour, yeast, caster sugar, cardamom, and Maldon salt, mix this together so the sugar and spices are mixed well in the flour. Then make a well in the middle of the flour mixture and add the beaten egg along with the milk and butter mixture. Then turn the stand mixer onto low and mix. Using the dough hook attachment on the stand mixer, continue to mix and knead the dough for 5 – 10 minutes until smooth, supple and elastic.
Cover the bowl in cling film and leave the bowl in warm place for approximately 1 hour, or until the dough has doubled in size.

While the dough is proving, you can make the filling:

In a large bowl mix together the softened butter with the light brown sugar, cinnamon, and cardamom. Grease a 20 x 30cm baking tin with some of the softened butter.
When the dough has doubled in size, knock the air out with your first. Then, tip the dough onto a lightly floured surface and roll it out till its roughly 30 x 50cm. Leaving a space along one of the long edges to start your rolling, spread the spiced butter filling across the rest of the dough and smooth it out. Then sprinkle evenly across the top of this with the currants and dried cranberries, using your hands to press them in slightly to the dough.
Using the long board you have kept clean, tightly tuck this under and roll the dough until you have a neat spiral with the filling. Once rolled, use a sharp knife to trim off the messy ends, and then cut into 12 equal rolls. Then place the rolls, spiral side up, in the greased baking tin with a 1cm gap between them. Loosely cover the tray with cling film and allow them to prove for a second time in a warm place for 30 minutes until well risen again.

Whilst the buns are proving preheat the oven to 180c.

When the buns have risen and doubled again, they are ready to bake. Place them in the middle of the oven and bake for 20 – 25 minutes until golden brown and baked through. While they are baking, place the 2 tbsp golden caster in a small bowl and add a tbsp of boiling water, stir until the sugar has dissolved and then set aside to cool. Remove from the oven and then brush all over with the caster sugar syrup, then allow the buns to cool.
For the final icing garnish, mix together the icing sugar with the spices. Then add 2 – 3 tbsp of water until it is smooth but with a good drizzle consistency. Place the icing into a small piping bag and snip off the end. Pipe and drizzle the buns with the icing in a zig zag pattern.

A classic Battenberg cake with a twist! Celebrating the colours of Maldon Salt with green and orange accents – it’s sure to be a delicious treat for any dinner party.

Preheat the oven to 180c. Grease a 20cm square tin.
Cut a sheet of baking paper into a 40cm x 20cm rectangle, then fold this rectangle in half (short side to short side). Hold the fold in the middle of the tin and then press down each side so you create a divide across the middle of the tin. To make sure the divide is sturdy, you can use some foil along the fold also. Your tin now has two equal halves.
Using an electric whisk, beat together the butter and sugar in a large bowl until it is pale and fluffy. Add the eggs and whisk in. Add the self-raising flour and a pinch of Maldon Salt and gently fold in the mixture.
Split this mixture into two equal parts and spoon the other half into a separate bowl. To this bowl add the ground pistachios, green food colouring and 2 tbsp of milk. Mix together until it is smooth and has a good dropping consistency (add a splash more milk if needed).
To the original bowl add the ground almonds, orange food colouring, orange zest and 2 tbsp of milk. Mix and check the consistency to match that of the other bowl.
Spoon each flavour mixture into each half of the cake tin and smooth over the top. Place into the preheated oven for 30 minutes until baked and a skewer comes out clean. Set the cake on a wire rack to cool completely.
Once cool, remove from the tin and use a serrated knife to trim off the tops and edges. Then slice both flavours in half lengthways so you have two long pieces of cake of each flavour. Check to make sure the pieces are the same size and trim any if necessary.
Dust your work surface with icing sugar and then roll out the marzipan until it is a large rectangle roughly 20 x 35cm in size.
Use the apricot jam to brush the edges of cake slices and then place them in the middle of the marzipan with a green piece next to an orange piece and then alternating on top. Brush the excess marzipan around the cake with apricot jam and then lift it up around the cake to tightly enclose it. Trim off any excess marzipan and then seal it together. Flip the cake so the seal is at the bottom. Trim off both ends of the cake neatly with the serrated knife and then serve in slices to your guests.

Salted caramel is glazed across these hot cross buns, which are filled with dark chocolate, sultanas, and spices. They are perfect when toasted and spread with lovely whipped, salted butter.

In a large bowl mix together the flour, yeast, caster sugar, mixed spice, cinnamon, and a large pinch of Maldon salt. In a separate bowl mix together the warm milk, egg, and melted butter. Make a well in the middle of the dry ingredients and then pour in the egg mixture. Mix this together in a stand mixer with the dough hook attachment for 5 minutes until smooth and elastic. If you don’t have a stand mixer you can knead by hand on the surface for approximately 10 minutes.
Place the dough into a clean, lightly greased bowl and cover with clingfilm or a tea towel in a slightly warm place until it has doubled in size – this will take roughly an hour.
Once the dough has risen, knock back the air and then tip the dough onto a lightly floured surface and stretch it out. Sprinkle across the chocolate chips and the sultanas and then knead once more until they are evenly incorporated throughout – you can do this in the stand mixer again, if available.
Divide the mixture into 8 equal balls and round them until smooth in your hands. Place them onto a lined baking sheet with a little gap between each to allow them to grow. Cover this loosely with some clingfilm and give them a second prove for 20 minutes until they have puffed up. Preheat the oven to 180C.
In a small bowl mix together the plain flour with roughly 50 ml of water (you may need more), until you have a thick paste. Spoon this mixture into a piping bag and then carefully pipe lines across the top of each bun to make the Hot Cross Bun’s crosses. Place them into the middle of the oven and back for 20 – 25 minutes until golden brown and puffed up.
Once baked, remove from the oven and then, whilst still warm, brush over the salted caramel sauce with a pastry brush. Finally sprinkle over a last pinch of Maldon Salt. Serve warm or toasted, alongside some whipped butter.

This rich, dark chocolate torte is made with a short and buttery dark chocolate pastry and a creamy ganache filling. The Maldon Salt on top pairs perfectly with the rich, dark chocolate for a sophisticated dessert.

Start by making the pastry.

Beat together the butter and caster sugar together until combined – you don’t need to whip until it’s light and fluffy though, only until the two are combined. Next add in the egg and mix until combined. In another bowl mix together the plain flour and the cocoa powder, then sieve this in batches to the butter mixture. Bring the pastry dough together until smooth and cohesive and then clingfilm and place into the fridge to chill for 30 minutes.
After it has chilled for 30 minutes, take the pastry out of the fridge, and carefully line a 23cm fluted tart tin and prick the base with a fork. Place the lined tart tin into the fridge and chill again for 20 minutes. Preheat the oven to 180C.
Fill the chilled tart case with baking paper and baking beans, and place on a tray in the oven to blind back for 15 minutes. Remove the paper and beans and then return to the oven for a further 5 – 10 minutes until it has a chalky texture and is no longer greasy. Remove from the oven and set aside.

To make the filling:

Put the cream, sugar and Maldon salt in a pan and bring to scalding point. Once the sugar has dissolved but before the cream starts to boil, take it off the heat and add the butter and broken chocolate. Allow it to sit for a minute before whisking it together to form a smooth ganache. Then add the milk and stir again, it should be lovely and smooth and glossy.
Pour the filling into your tart case and use the back of a spoon to create peaks in the chocolate. Allow the filling to set at room temperature for approximately 1 hour. Once set, sprinkle over some remaining Maldon salt for garnish and then serve.

Most people think of potato when they envisage gnocchi but adding butternut squash is a great alternative – it gives a nutty sweetness and a beautiful orange colour. Pan fried and then simply served tossed through a fresh cavolo nero and kale pesto – it is a perfect warmer for the colder, Autumn months. Just make sure you have enough pecorino or parmesan to top generously!

To make the gnocchi, cut the butternut squash in half and deseed, then cut into wedges. Place the chopped butternut squash onto a roasting tray. Drizzle and toss in oil, season well with Maldon Salt and add some sprigs of rosemary to the tray before roasting for 40 mins in the oven until soft.
Remove from the oven and allow the squash to cool slightly. When cool enough to handle, pass the pieces through a ricer.
Tip the pureed squash into a pan and cook gently for 30 – 40 mins until the juices evaporate and you are left with a dense, smooth puree. Leave to cool.
Once cooled, add to a bowl and mix in some grated nutmeg, seasoning, egg, flour, a pinch of Maldon Salt and grated parmesan. Mix until you have a soft pliable dough. On a lightly floured surface, roll the dough into a long, thin sausage and then cut into 3cm pieces. Roll them with a gnocchi board or gently press with the prongs of a fork. Set aside on a lightly floured tray whilst you roll the remaining.
To make the pesto – Add the cavolo nero and kale to a pan of salted boiling water and blanch for a minute or so. Remove from the pan and place straight into a bowl of iced cold water. Squeeze out any excess liquid from the leaves and then place them into a food processor along with the grated parmesan, toasted pine nuts, crushed garlic clove, a pinch of Maldon Salt and olive oil and blitz until it forms a paste. Season well.
Place another large pan of water onto boil and season well with salt. Once boiling pop the gnocchi to boil – they are cooked when they float to the surface. Remove with a slotted spoon. Heat a large frying pan with some oil and then add the gnocchi to the pan, tossing them until they are lightly golden.
Finally pour in some of the cavolo nero and kale pesto and toss through the gnocchi. Spoon into bowls and garnish literally with grated parmesan, toasted pine nuts and a final drizzle of olive oil.