Ingredient: Fish & Seafood

Taste the summer from the grilling squid on the barbecue, elevated in flavour through the seasonings of Maldon Salt, black pepper and the juices of fresh lemon…delightful!

  1. Defrost the squid in the fridge overnight. Once they have fully defrosted, wash and then dry on kitchen roll. Cover on all sides with 1 tbsp of olive oil, place them on a tray and leave them to rest at room temperature.
  2. Wash and dry the lemons, then slice them into quarters or eighths. Heat the grill to 240º C. Close the lid and wait 10 minutes before opening. Distribute the squid over the grill and cook on full heat for 4 minutes on each side.
  3. Arrange the squid on a serving dish, drizzle on the rest of the olive oil, season with Maldon Salt and pepper, and serve with the lemons.

Tip:

You can use fresh squid for the recipe, but we recommend frozen squid for the most tender result.

‘A really simple and delicious recipe to impress your guests or loved ones at home, there’s nothing quite like scallops done on the barbecue. This calls for the best product you can afford, sourced from your fishmonger – ask them to clean them for you and keep the shells for cooking’.

  1. First make a lovage butter by chopping lovage finely and combing with soft butter, Maldon Salt for seasoning, a little wine and chill.
  2. Once that’s done, cut the butter into 20g pieces and place onto the scallop, one piece for each.
  3. Place the scallop onto the Weber Genesis barbecue in the shell facing up.
  4. Cut the apple into batons to garnish.
  5. Allow the scallops to sizzle in the shell until cooked, remove and rest for 5 minutes.
  6. Serve with the apple batons and the leftover butter.

‘This purple sprouting broccoli recipe makes the perfect side or veggie lunch dish. Most importantly it brings a brilliant British ingredient to the fore. I used the Weber Genesis gas barbecue and a sprinkle of Maldon Salt to bring out the natural sweetness of the broccoli, which works perfectly with the earthy hazelnuts and salty Parmesan‘.

  1. First, peel the broccoli and blanch for 2 minutes in salted water.
  2. Barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt.
  3. Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious
  1. Finely slice your garlic.
  2. Heat a large casserole dish over a medium heat. Add a glug of olive oil, then tip in your garlic and tomato puree, and cook gently for 2 minutes.
  3. Add your ‘Ndjua, and cook for 2 minutes, before deglazing your pan with white wine. Let it reduce and simmer for a few minutes.
  4. Pour in your fish stock and a generous pinch of Maldon Sea Salt flakes, before tipping in your fregola. Simmer the mixture for 15 minutes.
  5. Add your prawns to the pan, pop a lid on and simmer for another 5 minutes. They should be completely pink and curled up after this time.
  6. Meanwhile, make your gremolata. Peel your lemon skin and finely chop it. Finely chop your garlic, adding a pinch of Maldon Sea Salt flakes to help it break down into a paste. Finely chop your parsley.
  7. Mix all these together in a bowl with a pinch of Maldon Sea Salt to make a fragrant garnish. Finish your prawn dish with the juice of your lemon, then season to taste with Maldon Sea Salt Flakes.
  8. Spoon into bowls, then top with your gremolata. Dig in!

This samphire salad makes an elegant and delicious starter. Samphire is rich in vitamins and minerals and has a naturally fresh flavour. It pairs brilliantly with sweet crab, crunchy fennel, and peppery radish.

  1. In a small bowl, make the dressing. Add the olive oil, the juice of ½ a lemon and 1 tbsp of cider vinegar. Add a good pinch of Maldon salt and some cracked black pepper before whisking together.
  2. In a large serving bowl add the samphire, shredded fennel, radishes, herbs, and white crab meat. Drizzle over the dressing and toss so it is all well coated and combined. Finally zest over the remaining lemon and serve.

This whole baked seabass recipe is full of aromatic flavours and is incredibly simple to create.

  1. Preheat the oven to 180C.
  2. Place the whole seabass on a baking tray large enough for it to fit comfortably. Lightly score the flesh with your knife – this helps let the flavours cook into the fish.
  3. Inside the cavity of the fish place some ginger, lemongrass, half a chilli and some coriander. Scatter the remainder over the fish and some underneath it. Place the sliced lime onto the fish and drizzle over the soy sauce. Scatter across the sesame seeds and spring onions. Then place into the preheated oven for 25 – 30 minutes until the fish is just tender and the skin is crisp.
  4. Serve the fish with a pinch of Maldon salt across the skin, and alongside some wok fried greens and fluffy jasmine rice.

Make the spice blend by mixing everything together in a small bowl. Take another bowl and make the dressing by stirring together the mayonnaise, garlic, parsley and gherkins. Stir through a couple of teaspoons of the spices, and set aside. In another little bowl, stir together the lime zest and Maldon, set aside.

Sprinkle the flour on a large plate and stir through the remaining spice blend.

Take a small sharp knife and carefully slice down the back of each prawn – this will allow them to open out on cooking, and mean you get more spicy flavour inside. As you slice the prawns, drop them onto the plate of flour. Once they are all cut toss them about to coat evenly, working a little of the spicy flour into the cut surfaces.

Fire up your barbecue ready for two zone grilling with the charcoal piled to one half so you can cook both directly and indirectly. This allows you to have control over the heat.

Once hot, rest the whole peppers directly over the fire and grill all over until soft and lightly charred. Slide away from the heat to keep warm.

Set a fireproof pan (no wooden or plastic handles) directly over the fire and add the butter. Once its foaming tip in the floured prawns and stir fry over a high heat until they are pink and cooked through and crispy in places.

To serve, slice the baguette though but leave top and bottom hinged together. If you like you can warm them briefly in the barbecue. Add lettuce to the base, followed by a whole pepper – I leave the stem on and just nibble around it! But cut into strips if you prefer…

Spoon a little dressing on top then scatter over the prawns and finish with a sprinkle of the lime salt. Tuck in whilst hot.

To cook inside:

Grill the peppers on a hot griddle pan, fry the prawns on the hob over a high heat, warm the baguette under the grill or in the oven.

Cooking a large piece of salmon feels like a celebratory treat, I like to use a couple of thick 1kg salmon fillets, with the stuffing sandwiched between them for ease of ‘carving’, and I make sure my fishmonger cuts them so they are the same size and fit together neatly. However, you could also adapt this recipe to use a 2kg whole salmon if you like, using the stuffing in the gut cavity – the cooking time should be pretty similar.

You also need baking paper, a whole newspaper and some string to tie it up.
Begin by making the stuffing. You can do this several hours in advance if you want to get ahead.
Set a large frying pan over a high heat, tip in the pine nuts, and let them toast to a golden brown.
Transfer to a bowl and stir through the capers, garlic, parsley, chives and olive oil. Season well with salt and pepper.
Sprinkle a little salt on the skin side of both salmon filets, rubbing it in well in the cuts through the skin. Rest one of the salmon fillets, skin side down, on a large sheet of baking paper. Spoon the filling on top of the fillet, pressing it down firmly all the way to the edges.
Lay the second fillet, skin side up, over the filling to make a salmon ‘sandwich’. Bring up the sides of the baking paper to wrap and cover the fish completely. Then spread out the newspaper and lift the fish on to it, wrapping it up in a bundle. Use string to tie and secure the newspaper in several places – you might want to enlist a second pair of hands so you can get the knots good and tight.
Now lift the fish parcel and hold it under a gently running cold tap to dampen the newspaper all over. This will create a steamy environment for the fish to cook in.
When you are ready to cook, fire up your barbecue ready for indirect grilling. Rest the fish parcel on the grill bars away from the fire. Insert the Weber Connect probe deep into the centre of the fish and shut the lid. Leave to cook until the internal temperature is 60C. This may take and hour or so, depending on the heat of the barbecue.
Whilst the fish is cooking, make the lemon yogurt dressing by simply mixing together the yogurt, lemon juice and zest and a good seasoning of salt and pepper.
Rest the parcel on a serving platter, then cut through the top of the newspaper and peel back the layers to reveal the fish below. Cut into chunky slices and serve with lemon yogurt on the side.

Place your prawns into a tupperware container with a lid (or bowl with clingfilm). Mix all the remaining ingredients together in a small bowl until nice and even. Season generously with Maldon salt and pepper and pour over the prawns. Place the lid tightly on the container and shake to marinate the prawns. You can leave them for 30 minutes if you wish but can cook immediately too.

Sear prawns on the BBQ on both sides until opaque and bright coral in colour, adding a touch more Maldon salt on each side. Once cook, serve immediately.

Place the saffron in a glass with 1 tbsp water and allow it to steep and infuse.

Heat 2 tbsp olive oil in a paella pan, then add the finely chopped onion and red pepper with a pinch of Maldon salt. Cook the onion and pepper for 5 minutes until softened, then add the crushed garlic and chorizo. Fry this for a further 3 minutes until the garlic is soften and the chorizo is sizzling and fragrant.

Next add the smoked paprika and the paella rice. Stir this so it is well mixed with the other vegetables and chorizo and gently fry for a couple of minutes. Next add the white wine and allow this to bubble and mostly cook away before adding the chicken stock, saffron water and chopped tomatoes. Season the mixture with Maldon salt and cracked black pepper, mixing to combine. Now allow the mixture to bubble simmer for 5 minutes before dotting in the monkfish pieces, and then leaving to cook for a further 5 minutes.

After 5 minutes mix in the squid rings and tentacles, the frozen peas and the prawns. Allow these to cook for 3 minutes before finally adding the mussels to the top of the pan. Loosely cover the pan with tin foil and allow the mussels to steam and open up – this should only take 2 minutes.

Once all the seafood is perfectly cooked you are ready to serve. Top the paella with the chopped parsley, a final pinch of Maldon salt and the lemon wedges to be squeezed over. Bring the whole pan to the table to serve your guests.