Ingredient: Vegetables

Our BBQ sweetcorn dish brings together the natural sweetness of corn on the cob with the deliciously smoky flavours of harissa and Maldon Smoked Salt.

Sweetcorn on the barbecue or grill provides much more flavour then boiling in a pot, as the open flames will allow the cob to get gently charred, allowing a delectable taste of sweet-and-savoury as you take your first bite.

We have coated the sweetcorn with a tasty, flavoured butter recipe that includes chopped coriander, a touch of harissa and a pinch of Maldon Smoked Salt to add a dynamic taste experience, making each mouthful exciting and memorable.

Here is how to make the harissa and coriander butter…

  1. In a small bowl, prepare the flavoured butter by mixing together the softened butter, harissa, chopped coriander and Maldon Smoked Salt.
  2. Place a piece of cling film to cover over the bowl and let is rest in a cool, dark place, ideally a fridge.

Now let’s begin cooking the sweetcorn…

  1. Heat up the barbecue or alternatively you can use a griddle pan.
  2. Use a pastry brush to brush the butter onto your sweetcorn, and then place them onto the barbecue and cook for 4 – 5 minutes on each side until the corn is bright yellow and cooked, with charred areas.
  3. Once the corn is cooked, brush it with a little bit of the butter and a final sprinkling of Maldon Smoked Salt.
  4. Your BBQ sweetcorn is now ready to be served. We recommend serving this dish with our Smokey Chargrilled Chicken recipe, which is perfect for a late summer’s evening supper!

Do you need to boil sweetcorn before barbecuing it?

There is no need to boil or steam sweetcorn before grilling or barbecuing it. This is because if you go straight to grilling, you gain a sweeter, perfect smoky taste to your corn with the pleasantries of charred edges, adding texture and depth to the dish. Boiling will only reduce the sweetness of the corn.

Grilling corn with husks…

A husk or hull, is the external, leafy shell that covers and protects the corn whilst it grows. Many people grill their sweetcorn with the husk still on because although it requires a bit of hard work and effort reaps with flavourful rewards.

  1. Firstly, you need to make sure you remove the silk of the corn, which is the long stands that grow underneath the husk.
  2. Now soak the cobs for 15-20 minutes. This will prevent the husks from catching on fire from the BBQ or pan griddle.
  3. Once soaked, begin grilling the sweetcorn for 20-25 minutes, turning them evenly to get a blackened coating on the outside of the husk.

You now have deliciously moist, juicy BBQ sweetcorn corn with a hint of charr to it to give a gentle nuttiness.

Another popular method if grilling sweetcorn in foil, which also allows the sweetcorn to become beautifully moist, but it last the smoky grill flavour.

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.

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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a warmed plate, and serve.

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.

  1. 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.
  2. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
  7. 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!

  1. 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.
  2. Wrap the dough in clingfilm and allow it to rest in the fridge for 40 minutes.
  3. 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.
  4. 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.
  5. Preheat the oven to 180C.
  6. 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.
  7. 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.
  8. 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.
  9. Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.

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!

  1. Preheat the oven to 200ºC. Cover a baking sheet with parchment paper.
  2. Toss the turnips with olive oil, paprika, garlic powder, onion powder, Maldon Salt and pepper.
  3. 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.
  4. Mix your sour cream with the chives and season with Maldon Salt and pepper.
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!