Ingredient: Cheese

Paneer is an Indian cheese that grills in a similar way to halloumi. It has a mild flavour and soaks up the spicy rub deliciously!

Cut each block of paneer in half and rest on a plate. Put the garam masala in a bowl, add the vegetable oil and salt and pepper to taste, then stir to a paste. Spoon a generous half of the paste over the paneer and rub all over. Cover and marinate in the fridge for an hour or so.
Add the cherry tomatoes to the bowl with the rest of the spiced oil and toss well to mix. Thread the tomatoes onto skewers.
To make the chutney, whizz the mint, coriander, garlic, lemon juice, chillies and sugar in a mini blender until smooth, adding a splash of water if needed. Season to taste with salt and pepper.
You can also make in a pestle and mortar for a slightly more rustic version.
When you are ready to cook, fire up the barbecue ready for direct grilling.
Get the fire really hot and give the grill bars a clean with a wire brush to minimize sticking. Lay the paneer on the grill bars directly over the fire, lower the lid and cook for 2–3 minutes, or until a nice browned crust forms on the bottom. Using a metal spatula to ease the paneer away from the grill, flip over to cook the other side. If you have a vegetable grilling tray, this is a good time to use it.
At the same time as you add the paneer, add the tomato skewers to the grill and cook until the tomatoes are lightly charred and starting to burst open.
Serve the paneer on a bed of salad leaves with the tomato skewers on top. Drizzle over some of the chutney and serve the rest alongside. Add an extra pinch of Maldon little extra crunch!

This bright summer salad is colourful and packed full of flavour! We use juicy, fresh peaches to compliment the creamy, rich mozzarella beautifully, which leaves a perfect balance between and sweet and savoury.

Grilling your peaches will help to intensify the fruit’s natural sweetness with a gentle light, smoky flavour. Make sure to season well with a pinch of Maldon Salt to really elevate the sweet notes of the peaches whilst cooking on the griddle pan.

Substitutions can easily be made for this dish, such as switching the mozzarella cheese for burrata, halloumi or feta. Instead of using serrano ham, you could use prosciutto or parma ham. If you do not want to to add meat to your salad, we offer a selection of vegetarian-based salads, including a classic caprese salad, made with juicy heirloom tomatoes

  1. Heat up a griddle pan and lightly grease with oil.
  2. Cut the peaches in half and remove the stone. Place the peaches onto the griddle pan and leave to cook for 3 minutes on each side (you want nice griddle lines across the fruit).
  3. Place a small pan of water on to boil, and then boil the broad beans on to cook for 2 minutes until tender. Drain from the water and set aside.
  4. In a small bowl whisk together the olive oil, lemon juice, cracked black pepper and pinch of Maldon Salt.
  5. On a large serving platter arrange the wild rocket and then top with the griddled peaches torn mozzarella, serrano ham and scatter around the blanched broad beans.
  6. Drizzle over the lemony dressing and then garnish with mint leaves.

Can this be made vegan?

This dish can easily be made vegan! There are many plant-based cheeses available in supermarkets, including Cathedral City Dairy Free, Violife and Applewood. You can also use nutritional yeast, which is known to be the best alternative to cheese as it closely resembles Parmesan with it’s nutty, rich and slightly salty flavour.

You can replace the meat with Tempeh, which is a high protein-packed product made from soybean. You could also using Tofu, which comes in many different varieties from soft silken to super-firm, allowing you to achieve your most preferred consistency.

How long can you keep leftovers for?

It’s advised that salads are normally okay to consumer for 1-2 days after making, and can be stored in the fridge for up to 5 days. However, if you do have any leftover, make sure to keep them in air-tight container or wrapped in shrink wrap before putting them in the fridge, or the meat and cheese will spoil.

Preheat the grill to high setting.

First start by preparing the caramelized red onions. In a pan heat up 2 tbsp olive oil and add the sliced red onions along with a good pinch of Maldon salt. Turn the heat down low and allow the onions to slowly cook down for 10 minutes until soft.

While the onions are cooking, place the two portobello mushrooms onto a foil lined baking tray. Remove the stem and then stuff the mushroom with the crumbled stilton cheese. Season with some cracked black pepper and then place them under the grill for 5 minutes -until the mushroom is tender and the cheese is melted and bubbling.

Going back to the onions, after they have softened for 10 minutes add the balsamic vinegar and caster sugar and cook gently for another 5 minutes until sticky and caramelized. Remove from the heat.

Now you can assemble your burgers. Start with the toasted brioche bun base, spread a thin layer of Dijon mustard on, if desired. Next top with the stilton filled portobello mushroom, season with some Maldon salt and then pile on some of the caramelized onions. Finally top with the wild rocket and the brioche burger lid. Serve with some more Dijon mustard, if you’d like.

PREPRATION:

  1. Wash the potatoes in cold water and wrap each potato tightly in tinfoil.
  2. Peel and wrap the onions in foil, add a little butter, crushed garlic, and a dash of balsamic vinegar before wrapping them up.
  3. Add the wrapped potatoes and onions directly on the coals, towards the edge of the fire, and then position the odd coal around and on top of them. After 30 minutes, move the onions away from the heat and keep warm on the edge. The potatoes should be done after approximately 50 minutes. You will know when they are done as you’ll be able to easily pierce them with a knife.
  4. Once the potatoes and onions are cooked, remove from the fire and shake off any ash.
  5. Cut a cross into the top of each potato through the tinfoil using a large knife. Use your thumbs and forefingers to press open each potato from all four sides so that the potato opens like a flower.
  6. Unwrap the onions and the potatoes, sprinkle with Maldon Salt, and spoon over the mushroom sauce.

MUSHROOM SAUCE PREP:

  1. Fry the chopped mushrooms in the oil until soft.
  2. In a pot, add the cream, season generously with Weber Flame Grilled Vegetable Spice, and bring to the boil.
  3. Beat the egg and then add about half a cup of the warm cream-and-mushroom mix to the egg, stirring continuously.
  4. Add the egg mixture into the rest of the mushroom cream in the pot. 
  5. Stir in the cream cheese until everything is combined, heat until it simmers.

The classic Caprese salad originates from Italy, which is made of sliced fresh mozzarella, tomatoes, basil and seasoned generously with salt and olive oil. What is interesting with this dish is that, like the Margherita Pizza, the colours of the food resemble the Italian flag of green, red and white.

There are many variations to a Caprese salad, including a pesto dressing instead of olive oil, or even using balsamic vinegar. You can also substitute the olive oil for a delicious vinaigrette with tarragon to really make the tomatoes sing in flavour.

  1. To prepare the caprese salad, slice the tomatoes and arrange on a large platter.
  2. Tear the mozzarella and arrange this around the tomatoes.
  3. Drizzle over some extra virgin olive oil and season well with Maldon Salt and cracked black pepper.
  4. Finally garnish with some fresh basil leaves and then serve!

What to serve with Caprese Salad?

A Caprese salad is typically served as a side or appetizer, although it can be enjoyed as a lighter lunch/dinner option. However, you can serve many things with a Caprese salad to elevate the dish even further.

Grilled vegetables pair well with the salad to give texture and a gentle smoky flavour. Try peppers, eggplant or perhaps delicious charred courgettes, topped with tarragon dill and basil.

Additionally, adding a protein like chicken, shrimp, or steak make great additions to the dish to make a heartier main course option.

Our favourite is adding starch to the dish! Adding some crusty bread or pasta will transform the dish to have texture, whilst also having something to soak up the dressing. By adding your favourite pasta, you are essentially making a delicious pasta salad that can be enjoyed with friends and family.

What other cheeses could work in this recipe?

Instead of using the classic Mozzarella cheese in a Caprese salad, burrata cheese in a fantastic substitute due to it’s molten middle of cream. If you are using burrata, make sure to layer the tomatoes and basil first on the dish, and then place the ball of burrata on top…buon appetito!

What are the best tomatoes to use for a Caprese Salad?

The most used tomatoes for a Caprese salad are heirloom tomatoes, due to their balanced flavour in being sweet and hearty. You can also use fresh cherry tomatoes or even vine tomatoes. If you want something more substantial, try using beefsteak tomatoes in the mix to bulk up the salad.

How to present a Caprese salad?

Start of by using a large serving plate or platter as the base for the salad. The bigger the plate, the more room it will allow you to showcase the beautiful red, white and green colours of the food.

You need to arrange the tomatoes and mozzarella on the platter in an alternating pattern. After you have laid these ingredients down, you can then scatter the basil leaves over the tomatoes and mozzarella.

After this, season generously with Maldon Salt and cracked black pepper to elevate the sweetness of the tomatoes and counteract the bitterness of the basil.

With a final glug of olive oil, you are able to serve immediately with a serving spoon.

This pizza dough recipe is incredibly simple and only requires one prove before its ready to use. This recipe is topped with tomato, mozzarella, prosciutto, parmesan and rocket but you can top with whatever you like!

Start by making the pizza dough. Place the flour into a large bowl and sprinkle in the Maldon salt, mixing well. Then make a well in the middle of the flour. In a jug mix together the warm water, yeast, sugar and olive oil and whisk it together. Let this sit for 3 minutes.

After 3 minutes pour the mixture into the well in the flour. Use a wooden spoon to slowly incorporate the flour into the wet mixture. When it starts to come together then use your hands to bring the dough together. Tip it onto a clean work surface and knead the dough to help bring it together. Then continue to knead for 10 minutes until you have a smooth, supple dough.

Lightly grease a large bowl and then place the dough into the bowl and cover with clingfilm. Place the bowl in a warm place and allow it to prove for 1 hour until it doubles in size.

Preheat the oven to 220C and place either a pizza stone (if you have!) or a large baking sheet into the oven so it warms up.

While the dough is proving, mix up the tomato base for the pizzas. In a small bowl mix together the passata, grated garlic, dried oregano and plenty of Maldon salt and cracked black pepper. Set aside.

After an hour the dough should have doubled in size. Then remove the clingfilm and knock back the dough by punching out the air from dough and giving it a quick knead. Then divide the dough into 4 equal balls.

On a piece of baking parchment sprinkle generously with semolina before rolling out one of the pizza balls to roughly 25cm in diameter, leaving a slightly thicker ring around the edge for the crust. Then spoon on some of the passata mix and spread out a thin, even layer on the base but leaving a gap for the crust. Top with some torn mozzarella and prosciutto. Then slide the pizza onto the hot tray in the oven and cook for 10 minutes.

The pizza is ready when the crust has puffed up and gone golden brown, and the mozzarella has melted and gone oozy. Remove the pizza from the oven and top with chilli flakes, parmesan shavings and fresh rocket. Finally drizzle with some extra virgin olive oil and a final pinch of Maldon salt and cracked black pepper. Cut the pizza up and enjoy.

We have teamed up with the talented Chef Ben Tish to create a British-loved classic with a twist – toast! This recipe is perfect as a breakfast or brunch to enjoy amongst friends and family on a dreary Sunday.

Ben whips creamy ricotta cheese to spread on each slice of homemade sourdough bread, toasted so that it is deliciously golden and warm. Laying cooked asparagus on top of the whipped ricotta creates a perfect flavour balance between sweet and savoury, which is only elevated further with a pinch of Maldon sea salt flakes!

Take this recipe even further by adding a perfect soft-boiled egg on top of the dish, sprinkled with an Aleppo pepper salt mix, which again incorporates Maldon Salt to enhance the fiery kick.

What is Aleppo pepper?

Aleppo pepper is named after the Syrian city of Aleppo, where it is largely grown in the area. It is also known as the Halaby pepper, where the pods, once ripened, are semi-dried, de-seeded and crushed to form the spice that we all know and love today.

It has a mild to moderate heat of around 10,000 on the Scoville scale, with almost cumin-like undertones. When combined with Maldon Salt flakes, it enhances the flavour to have a slightly sweet, raisin-like taste, counteracting the bitterness from the chilli itself.

What can you use instead of Aleppo pepper?

You can substitute Aleppo pepper with a mixture of paprika and cayenne pepper. It’s very easy to make! Since Aleppo pepper is mild in heat, we recommend only using 3-4 times as much paprika as cayenne pepper to replicate the gentle spice. Feel free to add more cayenne pepper if you desire a more fiery kick!

How to make asparagus, ricotta toast with egg and Aleppo pepper…

  1. Firstly, place the eggs in a saucepan and cook for 6 minutes on medium heat.
  2. After 6 minutes, carefully drain the water out of the saucepan.
  3. Run cold water on the eggs for a minute. This will cool the shells off quickly and make it easier for you to peel the shell off.
  4. When cool enough to handle, carefully begin to peel. Set aside in a bowl.
  5. Set a pan of salted water on medium heat.
  6. Add the asparagus and gently boil for 3 minutes until just tender.
  7. Remove from the water and drain well.
  8. Season with a generous pinch of Maldon Salt, black pepper, lemon juice and olive oil. Set aside.
  9. In a small bowl, whisk the ricotta with the lemon zest and some black pepper.
  10. Mix the Aleppo pepper with 1 tsp of Maldon salt.
  11. When ready to serve, toast the sourdough lightly on both sides. Spread each slice with the whipped ricotta and then top with the asparagus.
  12. Cut each egg in half and place this on the toast with the asparagus.
  13. Finally, sprinkle the Aleppo pepper salt over the top and finish with a small pouring of olive oil.
  14. Serve immediately.

Can you make this vegan?

You can easily make this vegan by replacing the soft-boiled eggs with tofu. Tofu is made out of pressed soybean curd which contains a high protein content. Since tofu contains moisture, it allows the texture to replicate that of an egg, making it a great alternative for vegans wanting to gain that flavour/taste experience of this recipe.

The classic galette. Ours is a deliciously golden, flaky pastry loaded with ricotta and spring vegetables including courgette, asparagus and fresh peas. Think of it as the close relation to the humble pie…but easier to make!

‘Galette’ derives from the Norman word of ‘gale’ meaning flat cake. In French cuisine ‘galette’ is often used to describe baked treats that do not require tin, which is why galettes are very popular to make due to the simplicity in it’s preparation. You simply roll out your pastry, fill it with your desired sweet or savoury toppings, and fold it up!

  1. Start by making the wholewheat spelt pastry. In a large bowl mix together the spelt flour and Maldon Salt. Add the cold, cubed butter and rub it into the flour until it resembles fine breadcrumbs – it is ok here to have a few larger lumps of butter as it is a rougher textured pastry. Once the butter is incorporated, make a well in the middle and add the beaten egg. Mix this in, along with 1 or 2 tbsp of cold water to make it come together to form a smooth and slightly tacky dough.
  2. Wrap the dough in clingfilm and allow it to rest in the fridge for 40 minutes.
  3. While the dough is resting, prepare the fillings for the galette. In a small bowl mix together the ricotta, lemon zest, chopped chives and dill plus some cracked black pepper and Maldon Salt.
  4. Heat a griddle pan and brush each side of the courgette slices with olive oil. When the pan is hot, grill the courgette slices on each side for 1 minute or so until they have nice char lines and have softened. Do this in batches and remove the slices from the pan as they are cooked onto a plate.
  5. Preheat the oven to 180C.
  6. Once the dough has rested, remove it from the fridge and remove the clingfilm. Lightly dust a surface with flour and then roll the pastry out until it is roughly ½ cm thick. The edges can remain fairly rustic as that is the style of this galette. Roll the pastry around your rolling pin and transfer onto a large baking tray lined with parchment paper.
  7. Spread the ricotta mixture across the pastry, leaving a 1-inch gap around the edges. Top the ricotta with the fresh garden peas, and then scatter across the asparagus spears. Drizzle this with olive oil. Then carefully fold the edges of the pastry in and slowly crimp and fold as you work your way around. Brush the pastry edges with the beaten egg.
  8. Place the galette in the middle of the oven and bake for 15 minutes. After 15 minutes, add the charred courgette slices to the top of the filling, giving them texture and shape by curling them amongst the peas and asparagus. Place the galette back in the oven for a further 5 – 10 minutes until the pastry is lightly golden brown and the courgette is warmed through.
  9. Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.
  1. Preheat oven to 200°C.

2. Peel the sweet potatoes, cut up into 1 inch pieces, toss with the olive oil and spread evenly on a baking sheet.

3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.

4. Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.

5. Wash and roughly chop the greens and the red onion, roughly chop the pecans and dice the feta.

6. Whisk together the dressing ingredients of olive oil white wine vinegar and dijon mustard.

7. Toss the roasted sweet potatoes with the warm quinoa and greens. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.