Ingredient: Cheese

A cheesecake which celebrates the beautiful fresh figs in season at this time of year. Using yoghurt in the filling makes it creamy but without being overly sweet too.

Start by making the base for the cheesecake. In a small pan, gently melt the 65g butter. Place the hobnobs and Maldon salt into a food processor and blitz until they resemble sand. Drizzle in the melted butter and blitz again until it resembles wet sand.

In a 20cm round cake tin tip the buttery biscuit crumb into the base and then press and pack it in firmly. Set this in the fridge for an hour until it hardens up.

In a large bowl, use electric beaters to mix together the yoghurt, cream cheese, icing sugar and lemon zest until smooth and creamy. Top this onto the chilled biscuit base and place back into the fridge for an additional hour to firm up.

When ready to serve, carefully remove the cheesecake from the tin and place on a serving plate. Top with the halved figs, some thyme sprigs and a drizzle of honey. Finally finish with a final small pinch of Maldon salt to cut through the sweet honey. Serve immediately.

Join Chef Sabrina Ghayour in making these delicious tartines, topped with roasted pepper, spring onion and creamy ricotta cheese.

A tartine is an open-faced sandwich, consisting of a slice of bread (toasted or no toasted), with one or more toppings. These are great to have as a snack or as a light lunch during the warm, summer months.

We recommend roasting your peppers as they release a sweet, almost charred flavour which compliments the ricotta cheese that tends to have a mid, nutty flavour. With a generous pinch of Maldon Salt, these flavours are elevated to new heights, making you want to go in for another slice (or two!).

Here is how to make the tartines…

  1. Blister whole red and yellow peppers gently on the BBQ.
  2. Once blackened on all sides, place into a bowl and cover with clingfilm.
  3. In a bowl, mix the ricotta with the pul biber, oregano and lemon zest and a generous seasoning of Maldon Salt and black pepper, stir until evenly combined.
  4. Remove the blackened outer skin of the peppers and discard the core and seeds.
  5. Slice the flesh into ribbons and set aside.
  6. Char the sourdough bread and spring onions on both sides, remove and plate up.
  7. Rub each piece of sourdough with ¼ of the garlic clove then divide the ricotta between the 4 slices and top with peppers, a spring onion each and a little drizzle of olive oil and sprinkle of Maldon Salt to finish.
  8. Serve and enjoy!

How to roast peppers on the BBQ

When preparing to peppers on the BBQ, we recommend tossing them in a bowl with oil and a pinch of Maldon Salt. Once they are fully coated, place the peppers on the hot grill, cooking them until they begin to char on one side. When the side has become charred (slightly blackened), rotate the pepper carefully. Continue this rotations until all sides are evenly charred. Now you have peppers with a slightly sweet, smoky flavour, perfect for tartines, salads and incorporated into dishes such as pastas!

Are there other sauces you can put on your tartines?

If you do not want to spread the ricotta cheese on your tartines, we recommend a gorgeous pesto sauce, which will give a nutty, slightly garlicky kick to your dish.

Additionally, pairing a homemade fig jam will give a delicious, sweet kick to the tartines, elevating the smokiness of the peppers and spring onions.

Arancini are a traditional Sicilian dish, comprising of balls of cooked risotto rice that have been stuffed, coated with breadcrumbs and then gently fried in oil until deliciously golden and crispy. In Sicily, arancini are a common street food dish which is served all year round!

The most common types of arancini is an al ragu, which is filled with meat, and an al burro, which is filled with ham and cheese within a béchamel sauce.

We’ve put a twist on the classic and included the wholesome butternut squash and fontina cheese. The squash will give a soft, nutty and slightly sweet taste, whilst the fontina cheese will give a gentle butteriness to the dish.

We also pair our arancini balls with a delicious homemade salsa verde. This is made through a combination of chopped herbs, capers, cornichons, and of course a sprinkle of Maldon Salt for elevation!

You can wash these down with our delectable Italian Negroni Spagliato, a cocktail in which is both vibrant in taste and looks! It is made from using prosecco instead of gin, with Campari and vermouth.

  1. Preheat the oven to 180C.
  2. Place the diced butternut squash onto a baking tray and drizzle with 1 tbsp of olive oil. Place the tray into the preheated oven and roast for 20 minutes until the squash is tender and golden.
  3. In a large sauté pan, heat 1 tbsp olive oil and 30g butter until they are melted and foaming. Add the finely chopped onion and a generous pinch of Maldon Salt. Gently fry the onion over a low heat until they turn translucent and soft, without catching or going golden. Next add the crushed garlic and chopped sage and fry this for an additional 3 minutes.
  4. Next add the arborio rice and stir into the onions and garlic so the grains are well coated. Fry for a couple of minutes before adding the white wine. Allow the white wine to bubble and be absorbed by the rice. Once the wine is absorbed begin adding the hot vegetable stock a ladle at a time, allowing each addition to be absorbed by the rice before adding the next. The rice should be tender but still with a little bite.
  5. Take half the roasted butternut squash and place into a blender or food processor and blitz until smooth. Add the pureed butternut squash to the risotto and heat through until smooth and creamy. Now add the roasted butternut cubes and stir them through. It is important to season the risotto well, adding a good pinch of Maldon Salt and cracked black pepper – taste to check.
  6. Finally, take the risotto off the heat and add the 10g butter, stirring through to give a glossy finish. Set aside and allow to cool completely before placing in the fridge for at least 1 hour (it is best to do this the day before and leave in the fridge overnight).
  7. Once the risotto has been in the fridge, it is time to shape and roll the arancini balls. Take some risotto and flatten in the palm of your hand, then place a small chunk of fontina cheese in the middle before closing your palm and shaping the risotto around the cheese. Press firmly and roll the risotto into a ball just slightly smaller than a golf ball. Place this on to a baking tray and repeat with the remaining risotto and cheese.
  8. Take 3 bowls. In one bowl add the plain flour and then season it with Maldon Salt and cracked black pepper, mixing in well. In the second bowl add the egg and beat it. In the third bowl add the panko breadcrumbs. You want to coat the arancini balls in this order, starting with the flour and tapping off any excess, then the beaten egg and finally the panko – making sure to press the breadcrumbs in well. Repeat until all the balls are coated and then place them in the fridge for 20 minutes.
  9. Meanwhile, make the salsa Verde. In a food processor add the olive oil and herbs and pulse together until they are roughly chopped but not completely smooth. Tip this into a bowl and add the chopped capers, cornichons, mustard, red wine vinegar and some Maldon Salt and cracked black pepper. Stir until combined and set aside.
  10. Place some oil into a large high sided pan so it is at least 3 inches deep. Heat it until it reaches 160C and then you are ready to fry. Fry the arancini for 2 – 3 minutes until they are golden brown and crisp on the outside, you may need to do this in small batches. Remove them from the oil with a slotted spoon or spider and place onto a tray or plate with some kitchen paper so it can absorb any excess oil.
  11. When all the arancini are fried serve them warm on a platter with the salsa Verde to dip. These are perfect alongside a sparkling bitter-citrus Negroni Spagliato.

Can this be made vegan?

This recipe can easily be adapted to become vegan-friendly! Instead of the fontina cheese, you can use a mixture of both nutritional yeast and soy cream to create a cheese-like flavour to the arancini balls.

Make sure to use vegan white wine instead of your usual, as most white wines usually contain animal-derived fining agents within the ingredients. Most supermarkets will carry this alternative for you. Look out for the label ‘Certified Vegan’ as the registered trademark.

What can you serve with arancini balls?

Arancini balls can be served with a multitude of things!

You can include arancini within your cheese platters, which is a popular choice amongst many! You can accompany this with a delicious fig jam amongst a bed of freshly baked focaccia.

If you want to serve your arancini balls with something warmer, we recommend pairing the balls with our delicious Squash Soup with Crispy Mushrooms, made by the talented Xanthe Gladstone. Not only is this great for warming yourself up during the cold days, but the pairing of both squashes in the arancini and soup go beautifully together!

Lastly, if you are looking for something lighter, why not try our delicious Stir Fried Kale with Chilli and Fried Garlic. This makes a perfect mid-week side dish, where the arancini balls can be gently added to give depth to the recipe.

Can you make these ahead of time?

If you have time, it’s best to make the risotto up the day before and allow it to cool in the fridge overnight – it makes shaping them into balls and coating them in breadcrumbs much easier.

Fire up the barbecue ready for direct cooking, adding a little smoking wood to the fire.
Toast the pine nuts in a small frying pan set over the fire. Transfer to a pestle and mortar and grind coarsely. Add most of the chopped basil (saving a sprinkle to garnish), the Parmesan and garlic and pound to a rough paste. Stir in the olive oil and vinegar and season to taste with salt and pepper.
Drizzle the mushrooms with olive oil, season well with salt and pepper, then rest them on the grill bars directly over the fire, gill-side down. The salt will draw a little moisture out of the mushrooms, which in turn will help the smoke to be sucked deep inside. Shut the lid and cook for 10 minutes, or until softening. Transfer, gill-side up, to a fireproof roasting tin and use a small sharp knife to ease out the cooked stems. Chop the stems and scatter into the hollows of the mushrooms.
Spoon the beans equally into the hollows of the mushrooms. Top each mushroom with 1–2 teaspoons of pesto and a slice of mozzarella. Sprinkle over the breadcrumbs and finish with a drizzle of olive oil, then slide the tin back over the fire. Shut the lid and cook for a further 10–15 minutes until the cheese is melting and the breadcrumbs are crisping up.
Serve hot and bubbling from the grill, sprinkled with the remaining basil, with crusty bread to mop up the juices, if you like.

The day before you want to cook, dry brine the steaks. Simply sprinkle the Maldon on both sides of each steak and set on a rack hung over a tray. Slide into the fridge and leave uncovered overnight.
To make the blue cheese and chive butter, mash the butter, cheese and chives in a small bowl using a fork. Season with black pepper. Scoop onto a sheet of baking parchment, roll up into a log and twist the ends of the paper in opposite directions to form a neat cylinder. Chill in the fridge.
When you are ready to cook, light the barbecue and set up the fire for direct cooking. High heat is essential for searing steak, so give the grill time to heat up thoroughly.
Drizzle the steaks with olive oil and season generously with salt. Lay the steaks on the grill bars directly over the fire and cook for 5–6 minutes, flipping every 30 seconds, or until nicely caramelized. If the steaks have a strip of fat on the outside edges, use tongs to hold them vertically on their side to allow some of the fat to render off.
Using a digital probe thermometer, like the Weber Connect, is the best way to eliminate
guesswork. Insert the thermometer into the thickest part of the steak, ensuring the tip is in the centre; if you go too far the probe will be too close to the grill bars on the other side and give an inaccurate reading. The internal temperature should read 52°C for rare, 60°C for medium and 71°C for well done. If you want to rest your steaks a little before serving, remove from the grill when they’re 5–8°C below your preferred serving temperature. The temperature will continue to rise as it rests. Resting steak is a little controversial – I’m not convinced its worth it and prefer to slice and eat hot form the grill.
To serve, scatter the rocket over a large platter, adding the tomato slices and a drizzle of balsamic vinegar. Slice the steaks into thick, juicy ribbons and pile on top of the salad. Top with slices of the blue cheese and chive butter, which will melt as you eat.

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.