Ingredient: Fish & Seafood

The infamous French salad tossed in a flavoursome dressing that will impress your guests. Instead of using the typical tuna fish, we have used anchovies to give the dish a balance of umami and saltiness.

  1. Wash and slice the tomatoes, toss them into a salad bowl and season with a pinch of Maldon Salt. Wash and dry the pepper and cucumber. Then, slice the pepper into thin strips, removing the stalk and pips as you go, and chop the cucumber into fine slices. Mix both in with the tomatoes.
  2. Peel and chop the garlic clove and spring onion, add them to the salad bowl and throw in 2 pinches of Maldon Salt, 3-4 pinches of freshly ground pepper, and the vinegar. Mix well together.
  3. Wash and dry the basil, remove the leaves from the stalk, chop them and add them to the salad dressing, along with the olive oil, then pour into the salad bowl.
  4. Before serving, peel the eggs, cut each one into quarters and add to the salad with the anchovies. 

The humble tomato salad with a twist! Adding sardines will give a smoky depth to the dish – the perfect accompaniment to a summer dinner party.

  1. After washing and drying the tomatoes, chop each variety in a different way so they look more appealing (thicker cuts/thinner cuts), then simply season them with Maldon Salt and a dash of oil.
  2. For this dish, the salad will be accompanied by smoked sardines, but it could also be seasoned with fresh herbs and served with a range of different ingredients. We are especially fond of combining tomatoes with tinned fish, whether oily, salted or smoked to give a underlying depth in flavour.

This simple yet delicious pasta salad is easy to make, perfect for the hot summer months when craving for something light but packed full of flavour.

  1. Wash, dry and chop the tomatoes into eighths, place them in a salad bowl and season with Maldon Salt and pepper.
  2. Add the drained mozzarella balls, olives, capers and chopped onion and drizzle with olive oil. Drain the anchovies and add to the mix. Wash and dry the basil and then remove the leaves from the stem.
  3. Cook the pasta al dente in plenty of salted water, according to the instructions on the packet, then drain and cool under cold running water. Once fully drained, mix the pasta in with the rest of the ingredients in the salad bowl.
  4. To plate up, place the anchovies on top, sprinkle on the pistachios and basil leaves and serve at room temperature.

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.