Ingredient: Vegetables

A fried egg really does hit the spot. Here, we have them jazzed up a little on a bed of creamy spinach with a kick of Maldon Chilli Sea Salt, providing both the perfect pinch of seasoning and kick (not to mention the beauty of those crystals with flecks of chilli flake beauty!) 

This is a simpler and lighter version to a classic “creamed spinach”, but it still hits that same comfort need for a very delicious brunch. 

Here is how to make creamed spinach with chilli fried egg on toast

  1. Heat 2 tablespoons of the olive in a large pan over a low-medium heat. Add the garlic and cook for 2-3 minutes, stirring often, until and fragrant and lightly toasted. 
  2. Add the spinach with a splash of water and allow to wilt down for roughly 5 mins, stirring often (you may need to do this in batches). Then, add the Greek yogurt, pinch of salt and parmesan and stir to combine. Allow this to simmer while you fry the eggs
  3. Meanwhile, add the remaining tablespoon of oil to a frying pan over a medium-high heat. Turn the heat down to low then crack in the eggs, sprinkle with a pinch of Maldon Chilli Sea Salt and cook for 3 minutes. 
  4. Toast your bread. Spoon over the creamy spinach, top with a fried egg and finish with extra parmesan, if you fancy.

This dish celebrates the simple – the simplicity of Spring – flavours and ingredients that are light, fresh and a little bit zingy. This is more of a concept than a strict recipe – heavily inspired by @anchovytrevor –  but that’s the beauty of using minimal but great ingredients that sing well together. What I love about new Maldon Garlic Sea Salt is the addition of wild garlic! Not only do the little flecks look BEAUTIFUL alongside the salty pyramids we all know and love, but it adds a real depth to the garlicky flavour, contrasting oh so beautifully with the creamy, lemony ricotta and sweet peas.

Hannah Wilding

Here is how to make the recipe

  1. Blanch the peas in a pan of boiling salted water for just a couple minutes until tender.
  2. To a mixing bowl, add the ricotta, zest of the whole lemon and a good pinch of Maldon Garlic Sea Salt and whip to a soft and pillow consistency.
  3. Toast your bread. Slather the whipped ricotta onto the toast and tumble over the peas. Finish with a good drizzle of Extra Virgin Olive Oil and cracked black pepper.

Lightly griddled broccoli wedges with a delicious Romesco sauce is the perfect side dish for your springtime banquet. The combination of sweet and slightly acidic with the smoky red pepper Romesco sauce pairs beautifully with the charred broccoli, a flavour profile that will certainly impress your dinner guests.

Broccoli contains compounds that some people may consider bitter. However, gently griddling your broccoli will allow a delicious earthy, almost sweet taste to rise. It also brings out many nutrients, including a wide array of vitamins, minerals and fibre.

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What is Romesco sauce?

Romesco sauce is a rich Spanish sauce comprising of roasted red peppers, which are pureed and thickened with toasted almonds and sometimes pieces of bread.

The origin of the sauce dates back to the 18th century, where fishermen were believed to have made the sauce to eat with their rather bland meals, whilst catching their fish off the coast of Catalonia, Northwest Spain.

The taste of Romesco sauce is lightly sweet and tangy in flavour, with a delicious hint of garlic and smoky flavours and a touch of spice. As the sauce is a classic Mediterranean condiment, it’s the perfect accompaniment to fish, grilled vegetables and roasted chicken.

Is Romesco sauce served hot or cold?

Romesco sauce is very adaptable and can be served either hot or cold depending on the dish that you’re making.

Romesco sauce served cold:

Romesco sauce served hot:

Can you freeze Romesco sauce?

Romesco sauce can freeze and last for up to 3 months in the freezer. We do not recommend storing the sauce longer than 3 months as the flavour can start to degrade and the colour becomes dull.

You can freeze Romesco sauce easily by using an ice cub tray:

  1. Portion the sauce into the ice cube tray. You can use spoons to make it easier to pour into each ice cube square.
  2. Wrap the ice cub tray with a layer of clingfilm to prevent spillages and also limit the chance of any odours in your freezer.
  3. Put the tray in the freeze carefully, keeping it as flat as possible.
  4. Once frozen solid, you can pop the cubes out of the ice cube tray into a freezer bag, making sure it is sealed up.
  5. Label the bag with the contents and the date it was made, before placing it back in the freezer.

The best way to defrost Romesco sauce is by taking a cube out of the freezer and popping it into the dish, allowing it to thaw whilst the dish continues to cook.

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How to make Romesco sauce?

  1. Start by making the romesco sauce.
  2. In a large frying pan, add the blanched almonds and toast them until they turn colour and start to char in places, turning them over so they evenly toast. Then tip them out the pan and allow to cool slightly.
  3. In a food processor add the roasted red peppers, toasted almonds, handful of parsley and the garlic cloves. Pulse this until everything has broken down to a chunky paste. Then add the sherry vinegar, lemon juice and olive oil and pulse again to your desired texture – you don’t want it to be completely smooth.
  4. Tip the mixture from the food processor to a bowl and stir through the paprika and Aleppo pepper. Taste the sauce and then add some Maldon Sea Salt flakes and cracked black pepper.

How to make griddled broccoli?

  1. Prepare the broccoli. Heat a griddle pan onto a high heat. Slice the broccoli heads into wedges by cutting each one in half lengthways through the stalk, then cut each half again into quarters.
  2. Rub each wedge with olive oil, and then place onto the griddle pan. Let each side cook for 5 minutes until prominently char lines appear on the stalk before turning and doing the other side. This can be done in batches; the broccoli will char but also steam as it cooks.
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Do you have to boil broccoli before frying?

You do not need to boil broccoli before frying in the pan if you implement a steaming method to it. This is where you trap hot air in the pan to help soften the broccoli. This allows the broccoli to be a little softer in texture when you bite into it, but still irresistibly crunchy.

You can blanch the florets before stir-frying to help soften the stems and stop the enzyme that leads to browning. We recommend adding a good pinch of Maldon Sea Salt flakes and a dash of olive oil to your blanching water to help the broccoli retain it’s crunchy texture and vibrant green colour.

How to serve griddled broccoli with Romesco sauce:

  1. When you are ready to serve, spoon the romesco sauce across the base of a large serving platter.
  2. Then arrange the charred broccoli wedges on top.
  3. Finally scatter with some chopped smoked almonds, a drizzle of olive oil and a final sprinkle of Maldon Sea Salt flakes and Aleppo pepper.
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How long does it take to cook raw broccoli?

Broccoli can be easy to overcook, it should always retain it’s vivid bright green colour when cooked and should have a little ‘crunch‘ to it.

When you are boiling broccoli in a pan of boiling water, we recommend cooking the florets for 6-8 minutes.

If you aresteaming your broccoli, make sure to place a steamer over boiling water and cook for the same time, around 6-8 minutes.

You can stir-fry your broccoli for a delicious, crunchy texture. You need to separate into bite-sized florets, adding 1 tbsp of olive oil into the frying plan and adding the broccoli, cooking for around 4-5 minutes or until nice and tender.

When roasting broccoli, we recommend preheating your oven to 400 degrees F for 20 minutes to allow the vegetable to be perfectly roasted.

How long does broccoli keep in the fridge?

Fresh broccoli can last up to 3-5 days in the fridge when properly stored in an air-tight container. If it is cut-up broccoli, we recommend no more than 4 days stored in the fridge, otherwise the vegetable will start to decay in colour and texture and have a unpleasant odour.

If you are storing cooked broccoli in the fridge, make sure to store in a shallow, air-tight container or wrapped in foil. It can be stored for up to 3-5 days.

What is a picnic pie?

As we head into Spring, many people turn to the outdoors to have a picnic. This is where you pack a meal to be enjoyed in the open air, usually in the countryside, beach or garden. It’s a brilliant way to enjoy the sunshine, socialise with friends and family, and tuck into some delicious tasting foods.

Classic picnic foods include great British bakes of sandwiches, scotch eggs, and sausage rolls, but one of the main centrepieces for a picnic is a ‘picnic pie’. The name is self explanatory, this is a decadent pie that is to be enjoyed at a picnic. It’s a classic pie dish, usually having a shortcrust pasty base due to it’s solid structure, avoiding any crumbling/wreckage whilst travelling to your desired picnic location!

The filling options for your picnic pie are endless! From classic chicken and leek; steak and ale, and coronation chicken, to vegetarian options of spinach, dark greens and even Pilau! It’s important to note that many picnic pies have distinctive layers in between fillings.

How do you make layers in a picnic pie?

Coronation Chicken Hand Pies

The construction of layers requires the most attention when making your picnic pie. We recommend having all the layers ready and cool enough to assemble inside the pastry case. Try using a loose-bottomed spring form cake tin, as the pastry won’t stick to the tin and you can easily lift of the pie to serve without wrecking the pastry!

Your first layer should be the strongest of the layers, preferably one that has a low water content, such as potatoes, beef and peppers. You can then start adding your ‘lighter’ ingredients, such as spinach, cheese or mushroom. You can then repeat the process until you have nice, visible layers. Try using colourful ingredients to make the layers really stand out and impress your guests!

How to make a layered vegetable picnic pie

We made a showstopping layered vegetable pie, perfect for a picnic! The layers consist of butternut squash, aubergine, onions, red peppers, spinach and crumbly feta. Once compressed and assembled together, the layers are incredibly vivid – representing the beautiful colours of Springtime.

Making shortcrust pastry:

  1. You can either do this by hand or with a food processor.
  2. By hand, simply measure out the plain flour into a large bowl and add a generous pinch of salt. Then add the cold, cubed butter and use your fingertips to rub the butter into the flour. Keep doing this until no large lumps of butter remain and the mixture resembles fine breadcrumbs.
  3. Add 1 beaten egg to the mix and use a metal knife to cut this through, then use your hands to gently bind the pastry together.
  4. When it has come together as a ball simply tip onto your surface and knead very briefly so the pastry is smooth.
  5. Flatten the ball into a disc shape and then cover in clingfilm and rest in the fridge (for at least 30 minutes) while you make the fillings.

Making the fillings for your pie:

  1. Preheat the oven to 180c.
  2. Peel the butternut squash and then cut into small cubes. Arrange them on a single layer in a baking tray and drizzle with olive oil, cumin seeds and a good pinch of Maldon Sea Salt flakes and some cracked black pepper. Place the butternut squash into the oven and roast for 20 – 30 minutes until the squash is soft and starting to caramelize. Remove from the oven and set aside to cool.
  3. While the butternut squash is cooking you can also prepare the aubergine. Thinly slice both aubergine and lay them across a couple of baking trays in single layers. Drizzle with olive oil, Maldon Sea Salt flakes and then place into the oven for roughly 10 minutes on each side until they are collapsed and slightly charred on each side. Remove from the oven and set aside to cool.
  4. For the caramelised red onions, finely slice all three onions. Heat a large frying pan on a medium low heat and drizzle in a generous amount of olive oil. Add the sliced red onions and fry gently for 10 minutes until softened. Add the crushed garlic and continue to fry for 5 minutes until everything has become soft, jammy, and caramelised. Remove the pan from the heat and allow the onions to cool.
  5. This would be a good stage to line the cake tin with your pastry.

Lining a cake tin for your pastry crust:

  1. Take out the chilled pastry and cut it into 2 pieces, one 2/3 and the other 1/3.
  2. Lightly flour your work surface and then roll out the bigger piece of the pastry first, into a large circle approximately 1cm thick.
  3. Take a 23cm cake tin and carefully lift the large pastry circle and drape into the cake tin. Then press into the base and up the sides, leaving an overhang of pastry over the edges of the cake tin. If your pastry tears or rips at any stage don’t worry, just use your fingers to carefully press the pastry hole together again. Set this in the fridge.
  4. Next roll out the smaller 1/3 of pastry to a circle that is the same 23cm diameter as this will form the top of the pie. Place this onto a lined baking tray and pop into the fridge to chill also.

Making the layers for your pie:

  1. Now you start preparing the fillings. We started with spinach. Place a large pan of water onto boil. Add the spinach to the water and allow it to wilt for a minute only, before immediately draining in a large colander. Run some cold water over the spinach to cool it down quickly and then use your hands to press as much liquid out as possible. Once all the liquid has been removed, tip the wilted spinach into a large bowl and crumble in the feta, the lemon zest and some Maldon Sea Salt flakes and cracked black pepper. Mix to combine and set aside.
  2. Now let’s make the roasted red pepper layer. Simply remove four roasted red peppers from the jar and drain on some kitchen paper to remove the excess oil. Slice them open and set aside.
  3. Remove the lined pastry tin from the fridge and start adding your vegetable layers.
  4. We started with the roasted aubergine at the bottom of the pie.
  5. Then added a layer of the roasted red peppers, followed by the spinach and feta mix. Next add the roasted butternut squash (pressing down gently on each layer so it is well compacted and even) and finished with a layer of the caramelised red onion.

Concealing with a pie lid:

  1. Now take the pastry pie lid from the fridge and cut it to the correct size. Place this on top of the pie to enclose the fillings.
  2. Use the second beaten egg as the egg wash and then fold the pastry overhang to tuck into the lid – use your fingers to create a crimping pattern around the edges to ensure that everything is tightly sealed.
  3. Any extra pastry can be cut off and used to make patterns such as leaves for the top. Use the remaining egg wash to brush all over the pie top.

Cooking the layered picnic pie:

  1. Place it into the oven in the middle shelf for 40 – 45 minutes until golden brown all over.
  2. Remove from the oven and let it stand for 10 minutes before removing from the cake tin.
  3. This can be cooled completely or served warm alongside fresh green salad.

Can you freeze picnic pie?

Once cooked, you can freeze the pie whole or pre-portioned up to 3 months. Make sure that the pie, or individually slices are wrapped well to avoid freezer burn.

What is freeze burn?

Freeze burn is when foods are exposed to cold air, dehydrating the outer layer as moisture is lost. This can make your foods have dry spots once defrosted. You can tell if your frozen foods have freeze burn as ice crystals will appear.

As we celebrate ‘Healthy January’, we are delighted to team up with renowned Chef Richard Buckley and share one of our favourite vegetarian-based recipes from his cookbook.

Richard Buckley is an award-winning chef and owner of The Oak in Bath (UK), a Michelin Green Star recipient.

Buckley was raised a vegetarian and, after graduating with a degree in English Literature, he set about studying vegetable cookery whilst working in a series of top vegetarian restaurants. This culminated in his five-year role as head chef for Demuth’s Restaurant where he developed and refined his plant-centric cooking style. He has a passion for sharing the knowledge and techniques that he has learnt and developed in order to increase the general standard of vegan cookery across the country.

With over 15 years spent studying plants and working at top vegetarian restaurants, Richard released his cookbook: ‘Plants Taste Better’.

Plants Taste Better is a plant-based recipe book, where plants take centre stage on the dinner plate. With over 70 mouth-watering recipes, ranging from the simple to the stand-out, Plants Taste Better will guide and inspire you to get creative with vegan cookery.

This book balances the traditional with modernity to show readers how to make even the simplest ingredients shine. With delicious, thoughtful recipes and stunning images, you will be amazed what you can accomplish in your kitchen when you combine vegetables alongside a deeper understanding of the techniques requested.

Recipes include flavoursome snacks of Fritters and Squash & Hazelnut Pate, to showstopping mains of Carrot, Pea & Cardamom Tagine and Beetroot and Mushroom Casserole. If you have a sweet tooth, try getting your hands stuck into a decadent Chocolate Salted Caramel Taste, or Burnt Peaches.

On the topic of food, let’s share one of our favourite recipes from the cookbook!

Aubergine (Eggplant) Ragu with Pangrattato and Maltagliati

This dish is a great way of making use of a couple of leftovers: the pangrattato is fried breadcrumbs from a stale loaf – a fantastic thing to have on hand to sprinkle on almost everything that needs a bit of texture – and the maltagliati is essentially pasta offcuts. When you are making a lot of pasta you get left with lots of bits that weren’t quite the right fit; let them dry out and keep them in a pile and you have a quick, easy, free lunch. Obviously, if you aren’t making a lot of pasta then you can just roll out a batch of your favourite pasta and cut it into raggedy shape or alternatively just use your favourite store-bought dried pasta or break up some dried lasagne sheets.

Serves: 4 people

Ingredients:

FOR THE PANGRATTATO:

FOR THE SEMOLINA PASTA:

FOR THE RAGU:

Method:

  1. To make the pangrattato, blitz your stale bread in a food processor or blender to make breadcrumbs – the bigger the crumb the more crunch you get, just remember there is a line somewhere between breadcrumb and crouton. Purée the garlic, add it to the breadcrumbs and rub it in until all the crumbs are coated. Heat a couple of tablespoons of oil in a frying pan (skillet), add the breadcrumbs and fry gently until golden and crispy. Turn onto a baking tray (sheet) to cool and store in an airtight container until needed.
  2. To make the pasta, put the semolina in a pile on a clean work surface. Make a well in the middle and carefully pour in the water, being sure not to let any spill out. Using a fork, whisk the water around, allowing the semolina to fall into the middle slowly. When it reaches the thickness of pancake batter, swap the fork for a dough scraper and chop in the remaining semolina to form a rough dough. Using your hand, bring it together into a rough ball and knead it a couple of times until homogenous but still dimpled and not smooth. Cover with a bowl and leave for 30 minutes to rest.
  3. Knead again; it should become very smooth and silky very quickly. Form it back into a ball, wrap in cling film (plastic wrap), and leave to rest at room temperature for at least 2 hours before using. You can keep it in the fridge overnight, but it will become sticky and harder to work.
  4. When ready to use, either roll the dough by hand using a rolling pin on a lightly floured surface, until it is just a little thinner than a credit card, or roll through a pasta machine following the instructions on page 124. Cut it into rough pieces and leave scattered on the work surface to dry until you need them.
  5. To make the ragu, heat the olive oil in a large saucepan over a medium heat, add the aubergine (eggplant) and cook for up to around 45 minutes until it is broken down to a mush, catching on the pan, browning and existing in the space between dice and purée: be patient, it’s the key to the flavour of this sauce. Remove the aubergine (eggplant) from the pan and set to one side in a bowl. Put the tomatoes in a food processor or blender and blitz to a rough paste. Cook the onion in the same pan as the aubergine until soft, adding a little oil if needed.
  6. Mince the garlic and chilli together, add to the onion in the pan and cook for 30 seconds. Add the tomatoes and cook gently for about 15 minutes until the mixture is thickened and rich. Add the aubergine back in, along with the marjoram, and cook for 5 minutes to bring the flavours together. Season to taste with salt and pepper.
  7. To serve, bring a large saucepan of water to the boil and season as for pasta water (see page 125). Heat the ragu gently in a pan next to it. Add the maltagliati to the boiling water and stir to prevent them sticking. As soon as they float to the surface, lift one out and check its doneness – we are looking for a crisp, al dente texture. If your pasta is freshly rolled this could be as fast as 20 seconds. Using a spider, quickly lift the pasta out into the ragu and stir it through. Using a ladle, add a little of the pasta cooking water to the ragu to create a glossy, creamy texture.
  8. Lay out 4 warmed, rimmed plates or pasta bowls and split the ragu and maltagliati among them. Sprinkle generously with the pangrattato and any leftover herbs.

Purchase ‘Plants Taste Better’ Today

Move aside meat, it’s time to give plants the spotlight in the kitchen! You can purchase your very own copy through Quarto Books today. The perfect gift for your fellow veggie friend…or yourself!

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Richard’s recipes!

Creamy, tender and full of flavour…New potatoes are the ultimate comfort food.

This recipe only contains four ingredients, with Maldon Garlic Sea Salt being the star of the show for this dish. The delicious blend of sea salt flakes with wild and roasted garlic elevates the humble potato to new heights, giving a fragrant taste that compliments the new potatoes.

What are new potatoes?

A new potato is basically an immature potato that is dug up before it reaches full size. As a result, the tend to have a sweeter taste and loose skins which can be gently rubbed off before being boiled or cooked. The flex is waxier than other potatoes, which is why many use new potatoes in salads when cold, and paired with butter when warmed up.

The best variety of new potatoes are ‘charlottes’. They offer a great resistance to blight and are generally resistant to scabbing.

What can you eat with new potatoes?

New potatoes make the perfect side to many dishes! From meats including spatchcock chicken and tender salt baked sea bass, to summer salads like a delicious caprese salad, the options are endless.

How to make New Potatoes with Garlic Salt

  1. Place your new potatoes in a large pan of water so they are submerged. Put this onto the heat and bring to the boil. Allow the potatoes to cook for 5 – 8 minutes in the water, until they are just tender and you can insert a knife easily.
  2. Drain the potatoes and allow to steam dry for a couple of minutes.
  3. Tip into your favourite serving bowl and toss with the olive oil, Maldon Garlic Sea Salt and cracked black pepper.
  4. Serve whilst still warm.

Creamy, crunchy, spicy and caramalized.

Food & Drink Photographer and Cookbook author, Joe Woodhouse created a sensational dish which holds the perfect balance of textures and flavours to elevate the humble Brussels sprouts.

All elements can be prepped ahead and then assembled when you are ready to serve. The Brussels take no time to cook. Joe loves to roast the vegetable to create a lovely crispy and caramelized outer, with soft, steamed centres. You can undercook the onion and chilli in the chutney so it retains a crunch and a freshness, cooked through but not fully softened.

Here is how to make the roast brussels sprouts…

Preheat the oven to 200.C (400.F), Gas Mark 6.Toss the bread in 2–3 tablespoons of oil. Add to a baking tray and toast in the oven for 10–12 minutes until golden. Blitz to crumbs in a blender, or leave whole or hand cut if you prefer.

Meanwhile, add 2 tablespoons of oil to a medium pan over a medium heat. Add the onion, celery and chillies with a pinch of Maldon Salt and cook for 5–7 minutes. Add the tomatoes. Half-fill the can with water and add to the pan. Bring to a simmer and bubble away for 15minutes until thickened. It still wants to be loose but not watery. Add the honey and check if it needs more Maldon Salt. Set aside.

Increase the oven temperature to 220.C (425.F),Gas Mark 7. Using the same tray as the croutons, brushout any remaining crumbs and add the Brussels with 3 tablespoons of oil and a good pinch of salt. Roast for 12 minutes. You want to roast them quickly, getting colour on the outside and cooking through without going overly soft in the middle. If they need a bit more, keep them in a minute or two longer. Feel free to give the tray a shake once or twice to aid them in cooking evenly.

Meanwhile, mix the lemon juice with the tahini and trickle in a few tablespoons of cold water. Keep working it with a whisk and adding water until you get a smooth consistency which holds its shape. If it gets too loose, just add a spoon or two of tahini and combine it to help firm up the mix.

Spoon the tahini mixture onto plates or a serving dish, followed by the Brussels sprouts. Then dot around the tomato chutney. You made not need it all, see how you go. Finish with the crouton crumbs and a drizzle of oil.

A classic chakalaka – refreshing spicy tomato bean relish that will make you go up for second helpings! We use our NEW Kalahari Desert Salt, Selected by Maldon to elevate the spices of cumin and cayenne pepper and make your taste buds sing!

Chakalaka originates from South Africa and is a staple throughout the country! This pairs perfect with barbecues, known as braais. It is believed that the dish was developed by men who worked within the goldmines, combining vegetables with beans to form a tasty relish to give them enough energy for the day.

Here is how to make our Chakalaka…

  1. Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent.
  2. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute.
  3. Add the diced peppers and cook for a couple of minutes to allow them to soften.
  4. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes.
  5. Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes.
  6. Check the seasoning and then serve.

You only need a handful of ingredients to make our beautifully soft and creamy potato salad, the perfect side dish for your summer BBQ’s this year!

It’s fair to say, a good potato salad always starts with using the right variety of potatoes. The best potato to use for your salads are named ‘waxy potatoes’. These are low in starch yet hold a high sugar and water content. As a result, they tend to hold their shape more when they are cooking, and are notable less grainy than more starchier potatoes, like russets or Idaho’s. Therefore, we opt in using red potatoes for our salad, as they are best for boiling and maintain their soft, fluffy centre which is ideal for making a creamy potato salad.

When boiling your potatoes, make sure to add a pinch of Maldon Salt to the water. This is vital for a well-seasoned potato salad because when the starch in the potatoes begins to warm up from boiling, they will begin to open and absorb water, causing them to loose shape. Salting the water will allow the starch cells to close off, preventing the potatoes from becoming too soft and allowing them to maintain shape with a fluffy centre.

We recommend serving your potato salad with BBQ classics, including juicy burgers, delicious smoky chicken or perhaps as a topper to ‘bulk’ up a beautiful British Salad.

Here’s how to make our creamy potato salad…

  1. Start by placing the red skinned potatoes in a large pan and filling it with water, lightly salt it and place it on the hob.
  2. Bring to the boil and allow the potatoes to simmer for around 5 minutes until just tender but still holding their shape.
  3. Drain the potatoes and allow to cool.
  4. Once the potatoes are cool, cut them into quarters or halves depending on size. Place into a large bowl and mix together with the mayonnaise, capers, chives, dill, Maldon Salt and black pepper and lemon zest. Make sure everything is well coated but try not to break up the potatoes.
  5. Transfer the potato salad onto a serving platter and garnish with some final sprinkling of herbs and a pinch of Maldon Salt.
  6. This can be served straight away or kept in the fridge until serving. It can stay in the fridge for up to 5-days, if stored properly and securely.

Simple yet refreshing. Our cucumber salad recipe is quick and easy to make within a matter of minutes…perfect for the summer!

When choosing your cucumber, we recommend using a seedless variety. English cucumbers are great for this as they are long, slim and hardly have any seeds. You can also opt for Persian cucumbers, however they are notably shorter in comparison to English cucumbers.

Pair this salad with summertime classics, including juicy burgers and chargrilled chicken on the BBQ for that perfect cool contrast from the warm meats.

  1. Finely slice the cucumber. In a bowl, toss the cucumber slices with Maldon Salt and a small pinch of sugar. Let this stand for roughly 5 minutes.
  2. Add the cucumber to a large bowl with the red onion, white wine vinegar, Maldon Salt and cracked black pepper.
  3. Transfer onto a serving plate and garnish with dill sprigs and Maldon Salt before serving.