Ingredient: Vegetables

In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated in the oil.

Heat up a frying or griddle pan to a medium high heat. Once hot, fry the peppers for a few minutes on each side until they get black char marks and soften.

Once cooked place the padron peppers onto a serving plate and sprinkle generously with Maldon salt before serving.

Why don’t you try swapping your classic roasties for these delicious hasselback potatoes! These baked potatoes are thinly sliced down the middle and drizzled with plenty of juicy, garlic butter to create a perfectly crisp outside and fluffy centre – ideal as a side dish for your Sunday roast.

These potatoes would pair well with our deliciously good Slow Cooked Lamb Shoulder or our Rolled Porchetta recipe to give an extra added ‘oomph’ to your menu.

If you’re using larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF. For smaller, new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF.
Take one potato at a time and place in a wooden spoon (like you would carry it in an egg-and-spoon race), and cut vertical slits about 3mm / one-eighth of an inch interval.
When you have cut the slits in all the potatoes you are using, put the baking tin on the hob, adding the butter, garlic and oil into the tin and heating up until sizzling.
Add the potatoes cut-side down first onto the tray, spooning the buttery juice over them. Make sure to turn them well to coat evenly.
Sprinkle each potato well with Maldon Salt and your rosemary and put in the oven. Cook the large potatoes for about 1 hour and 10 minutes , testing to see whether the flesh is soft (you may need another 10 minutes for this). If you are using the new potatoes, cook for around 40 minutes.
Transfer to a warmed plate, and serve.

What to serve hasselback potatoes with?

Hasselback potatoes pair beautifully well with beef due to the succulent juices from the meat, in which create an almost rich umami-like flavour to enhance the potatoes. You can follow our Genevieve Taylor’s Ribeye Steaks recipe to create the flavour sensation for your dinner tonight!

In this beautifully seasonal recipe, Maldon Salt is used to cure and preserve fresh limes which adds a really special mellow tang to the dish. The further in advance you can do the limes, the better they will be. You want to cure them for a minimum of 3 days. This recipe will give you a little too much wild garlic butter but makes a great addition to your fridge and can be used to make deluxe garlic bread or used instead of butter to add extra flavour to stews or pasta sauces.

Slice the limes as thinly as you can. Take your jar and place them in layers, sprinkling the Maldon salt equally between them. Press down as you go so they are all compressed and then pour over the oil. It is really important that the limes are totally submerged in the oil or else they will mould. Seal tightly and leave in a cool dark place or the fridge for at least 3 days.

Place your wild garlic, butter, preserved limes and a pinch of Maldon Salt in the blender and blitz until smooth. Transfer to a container and set aside.

Next, for your crispy panko garnish: heat 1tbsp olive oil in a pan, add your panko and stir until all the crumbs are coated in the oil. Toast on a medium heat until golden brown, season with a pinch of Maldon and set aside.

To blanch your asparagus, bring a pan of water to the boil, and season with 1tsp table salt. Trim the woody stems from your asparagus and blanch for 3 mins.

Take a small pan and add 50g of the wild garlic butter and 100ml of double cream. Bring to the boil, stir and season to taste with Maldon and lemon juice.

To serve, spoon the garlic sauce onto the bottom of your serving dish, top with the asparagus and sprinkle with the breadcrumbs and remaining preserved lime.

Let’s celebrate spring with a salad packed full of using the season’s delicious and vibrant produce, including jersey royal potatoes, asparagus and peas!

We give our salad a twist by making a fresh, wild garlic pesto which is drizzled on the potatoes and acts as a final salad dressing to the dish once assembled. We offer a full detailed recipe on how to make a wild garlic pesto which is also great to garnish over meat and vegetables, or stirred through a pasta dish.

If you would like to add additional elements to this salad, we welcome adding blue cheese, a handful of cherry tomatoes, red onion and a handful of fresh herbs. If you would like an alternative dressing to the dish, although ready-made sauces likes Salad Cream is a cult favourite, we also have a gorgeous apple cyder vinaigrette which made by using Aspall’s Apple Cyder Vinegar.

To finish off the dish, a generous sprinkling of Maldon Salt is a must. Not only does the sea salt flakes transform dull flavours to a more balance, brightened and elevated shine, it gives that perfect flaky crunch that you crave when you tuck into your salad.

Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves.
Set aside.
Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife.
While the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for 1 minutes until just tender. Remove the pan from the heat and drain.
Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in 2/3 of the wild garlic pesto.
On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
Drizzle with the remaining pesto, some cracked black pepper and some Maldon Salt. Garnish with the fresh pea shoots and serve.

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!

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.
Wrap the dough in clingfilm and allow it to rest in the fridge for 40 minutes.
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.
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.
Preheat the oven to 180C.
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.
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.
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.
Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.

What is the difference between a pie, a galette, and a tart?

Firstly, pies are baked normally in sloped pie pan, with a top crust or crimped edges.

In contrast, galettes are freeform which a baked on a baking sheet. A distinctive galette has the edges folded over the centre filling, which leaves a wide opening where the delicious toppings can be seen.

Alternatively, tarts are baked in which can be unmolded before serving, usually within a pan with a removable bottom, to showcase the beautiful bottom crust.

How to avoid the bottom of a galette from getting soggy?

Soggy bottoms are the worst! Here are a few top tips to make sure your galette stays delicious crisp and sound in structure:

1. Brush the interior crust of the galette with egg white.
Brushing egg white onto the crust will create a protective seal which prevents excess moisture from your chosen fillings from soaking into the crust.

2. Add an extra layer
You can coat the bottom of the galette with flour or breadcrumbs before adding your filling in. This is because the extra flour or crumbs will soak up the juices from the fillings you have chosen. causing the bottom of the crust to stay nicely protected. Not only this, is also adds another layer of texture to the galette, enhancing that deliciously good crunch.

How do you get an even bake on a galette?

To gain an even bake on your galette, we recommend rotating the baking tray every 15 minutes. This will allow you to have a balanced, crispy texture on each side of the baked good!

You’re really missing out if you haven’t had a go at making these beautifully crispy Turnip Chips, which make a great alternative to the classic potato chip. Not only perfect for a low-carb diet, the turnips when baked give a gorgeous, sweet and nutty flavour, with a texture almost like velvet in the middle, yet crispy on the outer.

These turnip chips can be enjoyed on their own with a dipping sauce, or can be paired perfectly well with our Slow Cooked Lamb Shoulder recipe to soak up all the juices!

Preheat the oven to 200ºC. Cover a baking sheet with parchment paper.
Toss the turnips with olive oil, paprika, garlic powder, onion powder, Maldon Salt and pepper.
Place in one layer on the baking sheet and bake for 18-20 minutes, turning them over after 10 minutes until they are nice and crispy.
Mix your sour cream with the chives and season with Maldon Salt and pepper.

How to cut a turnip into a chip shape?

Peel the turnip and remove any green stems. Beggin cutting the turnip into planks and then start slicing into smaller chip-like size, around 2-inches long.

Are these suitable for a keto diet / is this recipe low carb?

Turnips are perfect for a keto / low carb diet! Accordingly to USDA, there is around 6g of net carbs per 1 cup serving, causing this root vegetable to be great for your daily carb limit.

What other vegetable would this work with?

There are a bountiful of veggies in which you can turn into fries! You can use mostly any root vegetable to turn into chip, including; sweet potatoes, carrots, parsnips and plantain and even butternut squash! It’s all about learning the cooking time for these vegetables so make sure you research thoroughly!

Cut the swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper.
Heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned.
Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper, Maldon Salt and grated Parmesan.

How to create:
1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Remove the larger leaves from the cauliflower, and then immerse completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
3. Mix together the oil, curry powder, chilli flakes and Maldon salt.
4. Rub the cauliflower all over with the mixture.
5. Bake for 20 minutes.
6. Scatter the cauliflower with the toasted almonds, pomegranate seeds,
apricots and drizzle tahini. Add a pinch of Maldon salt to serve!

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.

This recipe is warm and hearty – perfect for a cold, damp winter’s day! With the bulk of the recipe being made with beetroot, this dish is packed full of essential nutrients including magnesium, potassium and vitamin C. If you are interested in more salad-based recipes, check out our Great British Spring Salad and Caprese Salad recipe.

Set the oven to 200°C / 400°F / Gas Mark 6
Wash the beetroot. Cut a large piece of foil and place all but two of the beetroots on the foil, drizzle with a little olive oil, 2 tablespoons of water, salt and pepper and wrap the beetroot up into a parcel and place on a baking tray.
Bake for 35 minutes in the centre of the oven. Open up the parcel and continue to bake for 25 minutes or until cooked through.
In the meantime prepare the remaining beetroot, wash, peel and slice very finely, if you have a mandolin this will do the job perfectly. If you’re using different coloured beetroot you’ll have to pickle them separately as the colours will bleed.
Mix the water, vinegar, sugar and Maldon Salt and stir until dissolved. Place the beets into a non reactive bowl and pour over the pickling solution. Leave to pickle for at least 25 minutes.
Brush the rye bread with a little olive oil and roughly chop the walnuts, bake in the oven until crisp and the nuts golden, approximately 5 minutes.
Wash and de-vein the kale, cut into approximately 4cm pieces. Have a pan of salted boiling water ready and blanch for 3 minutes, plunge into ice cold water. Drain and squeeze out any excess water, unfurl the leaves and place onto a piece of kitchen paper ready to sauté.
In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
Pour the milk into a saucepan, heat to boiling point and reduce the heat to low, crumble the chèvre into the pan and whisk vigorously.
Spoon the chèvre cream onto the plate, cut the roasted beetroot into quarters or sixths, depending on the size. Arrange on top of the chèvre cream along with the kale and then the slices of pickled beetroot. Top with the rye crisps and roasted nuts, serve warm.