Ingredient: Cheese

The nostalgic knickerbocker glory is believed to have first made it’s appearance in London within the early 1920s. The name ‘knickerbocker’ comes from the surname of Dutch settlers in New York, which became a nickname for European-Americans and their distinctive rolled up trousers.

The classic dessert is known for it’s gloriously thick layers of cream, fruit and meringue / cake pieces in a large conical glass. Served with a long spoon, it’s a recipe that has been loved and treasured for many years!

We created this sweet dish to replicate the the Coronation of The King and The Queen Consort, with vivid colours of red, white and blue. We do this through adding delicious pieces of red velvet cake which are mixed with thick cream cheese and topped with fresh fruits of raspberries and blueberries.

  1. To make the cream cheese yoghurt firstly beat together the soften butter in a stand mixer until smooth.
  2. Then in batches add the icing sugar and beat in until light and fluffy.
  3. Carefully fold in the cream cheese, Greek yoghurt, and a pinch of Maldon Salt until smooth.
  4. To assemble the sundae, you want to layer up the red velvet cake pieces, raspberries, blueberries and cream cheese mixture into a tall sundae glass. Keep adding layers as you fill the glass so you can see the alternatively red, blue, and white colours.
  5. When you have reached the top, finish the sundae with a scoop of vanilla ice cream, a drizzle of strawberry syrup and some final raspberries and blueberries.
  6. Serve immediately

This salad really does showcase the flavours of spring! We build the base with deliciously crunchy baby chicory leaves, a handful of celery, fennel and thin slices of apple for a gentle hint of sweetness.

To make the dressing, we use Greek yogurt, lemon juice mint and olive oil which is then blitzed together until a strikingly vibrant green colour emerges.

Although you could leave it here, we want to add texture to this dish! Sprinkle a few candied walnuts from the use of the runny honey, and then torn burrata for a decadent, creaminess finish as your tear into the salad.

  1. Preheat the oven to 180C.
  2. Start by making the candied walnuts. Line a baking tray with paper and then add the walnuts. Drizzle over the runny honey and toss the walnuts so they are well coated. Sprinkle with a pinch of Maldon Salt and then place into the oven for 5 minutes until golden and sticky.
  3. Remove from the oven and set aside to cool.
  4. Next make the dressing. Add the yoghurt, lemon juice, mint and olive oil to a high-powered blender and blitz until it forms a lovely vibrant green dressing. Taste it and then season with Maldon Salt and some cracked black pepper.
  5. Set aside.
  6. Now you can assemble the salad. On a large platter arrange the chicory leaves, shaved fennel, celery, and apple matchsticks. Drizzle over the green yoghurt dressing. Then carefully tear over the burrata and top with the candied walnuts.
  7. Finally add the reserved fennel fronds and serve.

It’s family meal night tonight within our collaboration series with Jesse Jenkins, A.D.I.P!

A Big ‘Green’ Mac & Cheese is a classic meal that Jesse’s wife and he often enjoy with their kids. A good pinch of Maldon Salt in the breadcrumb topping takes it to another level – and it’s easy to scrape aside for the kid’s portions if you have very little ones.

  1. Cook the pasta for about a minute less than the packet instructions. Jesse then rinses it so it stops cooking, lightly coat it in olive oil and set aside.
  2. For the topping – mix the breadcrumbs, grated cheese, olive oil, and a pinch or two of Maldon Salt.
  3. Blend the greens in a food processor or blender with the ice. The frozen peas and ice cubes add moisture while keeping the mixture cool as it blends. You want the greens to stay as vibrant as possible. If you want a very smooth texture for the greens (sometimes easiest with kids) just add a little water as you blend.
  4. Make a roux by cooking the butter and flour on a medium heat, stirring as you go. When it’s golden brown and the flour is fully mixed through add half the milk and whisk into the roux. When it becomes thick add the remaining milk and cheese. Stir until the cheese is melted then add the greens and cooked pasta.
  5. Transfer to a baking tray or keep in the pan if it’s oven-safe.
  6. Sprinkle all over with the bread crumb mix – bake at 225 for 10-15 minutes.
  7. Serve immediately.

Loaded fries are deliciously easy to make but hold so much flavour you’ll be finding yourself grabbing for seconds! It is the ultimate comfort food to be shared amongst your guests whilst watching a game on the TV.

When it comes to the fries, there is no shame in using shop bought, especially if you are tight for time! However, if you would like to make your own, make sure you wash and peel your potatoes first. Peeling is very important for making fries as the skin can become quite bitter when kept on and baked.

For toppings , we used chorizo; spring onions and pickled jalapenos to give heat to the dish, whilst also adding cheese and sour cream to add a level of creaminess.

  1. Start by cooking the fries according to the packet instructions (no shame in shop bought here!). Alternatively, if you would like to make your own, preheat your oven to 200C. Cut 600g worth of potatoes into finger length size, coating them in oil and a generous sprinkling of Maldon Salt. Bake for 40 minutes or until golden.
  2. While the chips are cooking make the pickled red onions. Place the finely sliced red onion in a large bowl and add the Maldon Salt, then scrunch the salt into the onions to help soften them. In a small pan heat together the vinegar, water, and caster sugar until the sugar dissolves. Then pour the vinegar water over the onions and mix well, then set aside to pickle and cool.
  3. When the fries come out the oven, spread them across a baking tray – if they aren’t already. Then sprinkle and toss in the smoked paprika. Grate over the cheddar cheese and then place them back into the oven until the cheese melts.
  4. Remove from the oven and scatter over the crispy chorizo pieces, some pickled jalapenos, drizzle over the sour cream. Drain the pink pickled onions and then scatter some across the top too and finally finish with some sliced spring onions and coriander leaves before serving.

Have you ever tried baked ricotta before?! Try our recipe with Bold Bean Co and you will become hooked on the soft creaminess of this traybake, mixed with Queen red beans, beetroot and purple sprouting broccoli to give a nutty, earthiness to the dish. Sprinkle with a final pinch of Maldon Salt to enhance the sweetness of the gently baked ricotta cheese.

  1. Preheat the oven to 220C (200C fan/gas 7).
  2. Tip the red beans, beetroot, thyme, shallots and garlic into a large roasting tin (big enough to fit everything in in a single layer). Mix with the honey with a good pinch of Maldon Salt and olive oil.
  3. Mix well, then put in the oven for 30 minutes.
  4. Toss the broccoli with some olive oil and add to the tray, dotted throughout the beetroot & bean mix.
  5. At the same time, make a space in the centre of the tin, and gently upend the ricotta into it.
  6. Dress it with the olive oil, Maldon Sea Salt, the zest of half a lemon and freshly ground black pepper.
  7. After this, return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
  8. When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice, and scatter on a few more thyme sprigs and a final pinch of Maldon Salt before serving.

The only thing that survived this winter’s frost in Olia’s garden was kale, so she is using it in anything and everything! Use any dark greens that you have – spinach, cabbage, spring greens, wild garlic or nettles if you go foraging. Leeks give this pie a nice body and sweetness.

  1. Clean the leeks well and slice lengthways in half, then slice thinly across. I only trim the dry edge of the green part of the leek, but use up the rest of the green part. Heat the butter and oil in a large frying pan or pot and add the leeks, cook over a medium-low heat until they soften, then add the garlic followed by the spinach and the kale and a generous pinch of Maldon Salt. At this point I cover the pan with a lid, this will help steam the greens. You want everything to yield and become nice and soft. Add the spring onions at the very end and cook for 2 minutes.
  2. Let the filling cool down a little, then stir in the feta and plenty of black pepper. Butter a pie dish or a small deep tray and put the filling in.
  3. Brush the melted butter over each filo sheet and crumple it on top of the filling.
  4. Preheat the oven to 180C fan. Cook for 30 minutes or until the top is golden and the filling piping hot.

This recipe will show you how to bake a potato in an air fryer to achieve a deliciously crispy skin and a fluffy centre.

Air-fried foods, like jacket potatoes, are taking the world by storm due to the many benefits it can bring, from being energy efficient to speeding up the cooking by 40 minutes! In contrast, baking a jacket potato in the oven at 200C will take roughly 1 hour – 1 hour 20 minutes – that’s a pretty long time when you can have a perfectly baked potato in minutes. Plus, it’s a easy to make, you simply put the potato in the air fryer basket and bake!

You can use two methods to make a showstopping jacket potato in the air fryer:

  1. Microwave them first, and then finish off the baking process in the air fryer.
  2. Air frying them for the full length of time.

Our recipe follows the second method, where we will be air frying the jacket potato for the whole duration. This is the easier method to follow as you do not need any further equipment!

If you are wanting to microwave the potatoes first, we recommend cooking on high for 8 minutes, and then air frying for a further 8 minutes. This method will is quicker than our method, as you are speeding up the cooking process with heating the jacket potato in the microwave first, softening the outer, hard skin.

When choosing what type of jacket potato to bake with, we recommend medium to large varieties that have soft, fluffy centres. Specific types of potatoes you need to look for are Maris Piper or King Edwards as these are considered the best for baking. If you are based in America, we recommend looking for Russet Potatoes, which are also known as Idaho potatoes.

How to cook jacket potatoes in an air dryer?

  1. Start by washing the potatoes to remove any dirt and impurities. Then, pat dry with kitchen paper or a towel.
  2. Begin pricking the potatoes with a fork. We recommend pricking about 4 times around each potato.
  3. Transfer the potatoes to a plate or bowl, rubbing with olive oil and a generous sprinkle of Maldon sea salt flakes. Set aside.
  4. Spray the air fryer basket with cooking spray or cooking oil to create a non-stick layer so that the potatoes will not stick together.
  5. Arrange the potatoes in a single layer in the air fryer basket.
  6. Set the air fryer to 200c and cook for 40 minutes until the potatoes are crispy on the outside and fluffy in the middles. We rotated the potatoes after 20 minutes to have an even bake on each side. The baked potatoes should be done when a sharp knifes can go through them easily.
  7. When baked, the skin on the jacket potatoes should be perfectly crisp and the inside tender and fluffy as you cut through the centre.

What to have with jacket potatoes?

Toppings and fillings:

We chose to fill our jacket potato with a classic tuna mayonnaise. The combination of tuna, creamy mayonnaise with a handful of spring onion and chives gives this lunchtime favourite plenty of flavour and is easy to make.

Here is how to make tuna mayonnaise:

  1. Drain the tuna and add to a bowl.
  2. Mix with the mayonnaise, a pinch of Maldon sea salt flakes, cracked black pepper, chopped chives and spring onions.
  3. Open the jacket potatoes and melt some butter on first.
  4. Spoon in the tuna mayonnaise, and top with grated cheddar. Sprinkle with a final few chives.

Other toppings can include:

What to serve with jacket potatoes:

Can you cook frozen jacket potatoes in an air fryer?

The simple answer is yes!

You can certainly cook frozen jacket potatoes in the air fryer. We used McCain Ready Baked Jacket Potatoes, which are already pre-oven baked and are super convenient if you are struggling for time and want a tasty, fuss-free meal!

As the jacket potatoes are already pre-oven baked, simply put them in the air fryer at 180C for around 20 minutes. Depending on the size of the potato, cooking time may vary slightly so keep having intervals between baking to see if they are baking evenly.

  1. Start by making the bechamel. Heat the butter in a pan until foaming and then add the plain flour and cook out so it forms a paste and starts to smell toasty, then slowly add the milk whisking between each addition until you have a smooth and creamy sauce. Add the nutmeg and grated cheeses and stir through until melted. Season well with Maldon Salt and cracked black pepper.
  2. Assemble the sandwiches – Start with one slice of sourdough and spread with the mustard then top with turkey meat and stuffing, followed by some cranberry sauce and some of the grated gruyere cheese. Then top with the second piece of sourdough, pressing down so everything is packed in well. Repeat with the second sandwich.
  3. Heat a good knob of butter in a frying pan and then cook the sandwich for about 2 mins on each side until golden brown and the cheese is melting. Then heat up the grill.
  4. Place the sandwiches on a baking tray and spread over the bechamel on the top piece of bread, followed by some more grated gruyere. Place them under the grill until bubbling, melted and lightly golden.
  5. While the sandwiches are grilling, fry the Burford brown eggs. Top the sandwiches with the fried eggs, sprinkle with chopped chives and a final season of Maldon Salt and cracked black pepper. Serve alongside a peppery green salad and some extra mustard.

Salmon pate is one of our favourites to tuck into! What is so delicious about smoked salmon is that it gives off the perfect ‘smoky’ flavour which pairs well with the rich, creaminess of the crème fraiche. Combined together creates an excellent side dish to be shared and enjoyed with family and friends.

  1. Put the ingredients into a mixing bowl.
  2. Mix together so everything is combined with a generous pinch of Smoked Maldon Salt to give a ‘smoky’ warmth to the pate.
  3. Serve with Rye bread, lemon wedge and an extra sprinkle of dill.

Stem Broccoli is packed with nutrients and infused with the flavours of sweet and earthy goodness. Romy Gill shows how roasting this vegetable actually enhances the flavours, whilst also adding a crisp-tender texture to the dish. The broccoli is laid on a bed of creamy feta, which brings a briny, tangy flavour to the dish.

The feta is easily creamed due to the cheese being made from sheep and Goat’s milk, which is much more softer than normal cheeses.

  1. Preheat oven at 170C.
  2. On a baking tray, add the stem broccoli and remaining ingredients, mixing them well together. Roast for 8-10 minutes.
  3. For the creamy feta, crumble the feta in a food processor, adding in the ingredients until a fine paste is made.
  4. Serve by spreading the feta on a large plate, and then place the roasted broccoli on top. Sprinkle with toasted almond flakes and a final generous pinch of Maldon Salt to elevate the flavours.