Ingredient: Vegetables

Q: Can you use store bought lemon juice?

You can...However it is preferred to use fresh lemon juice. This is because bottled lemon juice usually contains additives and preservatives like sodium metabisulphite in which gives a much more intense, artificial taste when seasoning your vegetables. As a result, we recommend fresh lemon juice because not only is it completely natural and fresher in taste, in contains significantly more vitamin C.

How to create:

Pack your vegetables (or vegetable stalks, leaves, scraps!) into jars. Then heat the above ingredients in a pan of water to dissolve the salt, and taste – you may want to add either more sweetness or salt, be guided by your own taste buds! Pour it over (both hot or room temp is fine, but pouring it hot will soften your vegetables a bit which works nicely for cauliflower) the vegetables. Then let it all cool down, close the lid and keep in the fridge.
The pickles can be eaten as they are or they make for such a good winter salad!

Using a small knife, prick the chilli peppers all over so they will absorb the liquid marinade.
Place the chillies in a 1 litre preserving jar, packing them down lightly.
Mix the remaining ingredients in a jug, then pour the liquid over the chillies.
Seal the jar and store it in a dark place for up to one month, by which time the chillies will have softened and become pickled in flavour!

Being a vegetarian during the winter season’s can be hard when you are constantly being surrounded by meat ‘heavy’ dishes. Here we’ve created the classic British wellington with a twist! You’ve heard of a mushroom wellington, but have you filled with the wholesome butternut squash as well? This wellington holds an abundance of delicious flavours whilst also bringing the vibrant, bold colour of the squash to really ‘wow’ your guests. All wrapped up in a buttery, flaky puff pastry this is a recipe that not only delivers in flavour, but is easy to create!

Wondering what you can add as a side to this dish? As a wellington is a quite a heavy dish in general, we recommend ‘lighter’ vegetables, including our delicious Honey Roasted Parsnips.

Now, there’s always room for pudding! Why not try our simple yet decadent Chocolate Cake, sprinkled with a pinch of Maldon Salt to enhance the sweetness of the dessert. Missing a pack? Head over to our Where to Buy page to find out where you can purchase our salt.

Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 11⁄4-11⁄2hr, until tender. Set aside to cool.
Meanwhile, make mushroom layer. Heat remaining 2tbsp olive oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme a pinch of Maldon Salt and miso and cook for a further 2min. Remove from the heat.
In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out 1⁄3 of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (1⁄2in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle.
Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.

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Make your Brussels sprouts burst with flavour this winter by adding a generous helping of smoky bacon rashers to the dish. Not only will it give the sprouts a zing of smokiness, but it will make your guests go in for seconds!

Don’t forget to add a generous pinch of Maldon Salt to the Brussels Sprouts. Salt adds the flavour to the bacon rashers whilst preventing the fat from developing acidity. You can find where to buy our Maldon Salt range by clicking here!

These smoky Brussels make a great accompaniment to our Rolled Porchetta with Pistachios, Fennel and Lemon, a show topping dish that will complete your festive feast!

Cook the Brussels in boiling water for 5 minutes, drain and leave until they cool.
Heat the bacon in bite size pieces until golden for 10 minutes.
Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 minutes.
Uncover, turn up the heat, then add the 50g butter to the sprouts and cook for 2 minutes more until glossy.
Season generously with Maldon Salt and cracked black pepper to serve.

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Easy Honey Roasted Carrots with Lemon and Salt

Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it gives a sudden brightness, with a generous smothering of honey to enhance the sweetness of the vegetable.

This recipe pairs perfectly well with our Slow Cooked Lamb Shoulder and Rolled Porchetta recipe. Add a generous pinch of Maldon Salt to enhance the flavour and draw out the bitterness.

Preheat the oven to 200C / 220 F / Gas Mark 6.
Peel and chop the tops and tails of the carrots. Make sure to remove any stems.
Place carrots on a baking tray lined with parchment paper. Add the olive oil and a generous pinch of Maldon Salt and pepper.
Cook the carrots for 20 minutes, turning them halfway for an even roast.
While the carrot are roasting, in a small bowl mix the lemon juice and honey.
Once the carrots are roasted, take the carrots out of the oven and drizzle over the honey and lemon glaze.
Add the sprigs of thyme to the carrots. Toss lightly and return to the oven for a further 10 minutes.

Can you use store bought lemon juice?

You can…However it is preferred to use fresh lemon juice. This is because bottled lemon juice usually contains additives and preservatives like sodium metabisulphite in which gives a much more intense, artificial taste when seasoning your vegetables. As a result, we recommend fresh lemon juice because not only is it completely natural and fresher in taste, in contains significantly more vitamin C.

Fresh thyme or dried thyme?

In dried form, thyme actually holds much more flavor than fresh. Therefore, when using dried thyme make sure to use it in less volumes than you would with fresh due to the intensity of taste and aroma.

What carrots are best for roasting?

We recommend using the classic Red Core Chantenay carrots. This is because they are very versatile in the way they are cooked, and become sweeter in storage.

This salt baked celeriac recipe from Adam Byatt makes a fantastic, vegetarian dish for your dinner party. Although it may look complex, it’s actually very easy to make! Serve with a splash of olive oil and a pinch of Maldon Salt and your guests will be wanting seconds!

Preheat oven to 190C/ Gas Mark 5.
Line a baking tray with parchment paper.
Begin making the crust by whisking the egg whites until stiff peaks form. Then, fold in the salt until a firm paste forms that holds it’s shape.
Flatten 1/4 of the paste into a circle on the baking sheet. Set aside.
Wash the celeriac, trimming off any roots and cutting off a small amount from the base so that the celeriac can sit flat on the baking tray.
Put the celeriac on top of the paste, covering with the remaining paste. Make sure it is completely sealed in an even layer.
Bake in the oven for at least 3 hours, 30 minutes. If you want to know whether it is cooked, poke a skewer through the crust into the celeriac. It is ready when there is no resistance to poking.
Once cooked, rest for 1 hour within it’s salt crust.
After the celeriac has rested, cut the top of the crust off with a bread knife. Make sure to keep this to one side!
Now, begin cutting the top off the celeriac. Mash the flesh with a fork gently. Add a splash of olive oil, Maldon Salt, rosemary and cracked black pepper. Mix with a fork again until evenly combined.
Place the whole celeriac onto a board or plate and serve.