Ingredient: Vegetables

Embrace the joy of home cooking with our delicious classic chip recipe. There is something special in making chips from scratch, from the glorious aroma to the satisfying crunch!

We season our homemade chips with a generous pinch of Maldon Salt, garlic and a few sprigs of rosemary to elevate the flavour to new heights. Whether you are a seasoned pro or a novice in the kitchen, this easy-to-follow recipe will allow you to dish up golden, crispy chips…the perfect alternative to any store-bought counterpart.

We recommend baking these chips with a juicy burger, ideal for the warm, summer evenings. Additionally, you can also have a go in making chips from another vegetable, perhaps our delicious baked turnip chips, which can be enjoyed on their own with a dipping sauce or paired with a succulent lamb shoulder.

  1. Preheat the oven to 180C.
  2. Start by cutting the potatoes into chips, keeping the skin on (you can make these as thin or chunky as you like).
  3. Place a large pan of lightly salted water on the hob and add the chips. Bring the water to the boil and let them simmer for 3 – 5 minutes until they are still holding their shape, but a sharp knife can be inserted.
  4. Drain the chips and allow them to steam for a few minutes in the colander – give the colander a little shake to gently rough up the edges too.
  5. While the chips are steaming, pour the vegetable oil into a large baking tray and place into the preheated oven to heat up the oil.
  6. After 5 mins, remove the tray from the oven and tip the chips into the hot oil – be very careful as the hot oil will spit. Flip and coat the chips in the oil. Add the bashed garlic cloves and a few sprigs of the rosemary. Season well with Maldon Salt and cracked black pepper and place the chips back in the oven.
  7. Roast the chips for 15 minutes, then take them out and flip and rotate the chips using a spatula. Place them back in the oven for another 15 – 20 mins depending on the size of your chips. You want them golden brown and crispy all over.
  8. Remove from the oven and sprinkle with a final pinch of Maldon Salt.

It’s family meal night tonight within our collaboration series with Jesse Jenkins, A.D.I.P!

A Big ‘Green’ Mac & Cheese is a classic meal that Jesse’s wife and he often enjoy with their kids. A good pinch of Maldon Salt in the breadcrumb topping takes it to another level – and it’s easy to scrape aside for the kid’s portions if you have very little ones.

  1. Cook the pasta for about a minute less than the packet instructions. Jesse then rinses it so it stops cooking, lightly coat it in olive oil and set aside.
  2. For the topping – mix the breadcrumbs, grated cheese, olive oil, and a pinch or two of Maldon Salt.
  3. Blend the greens in a food processor or blender with the ice. The frozen peas and ice cubes add moisture while keeping the mixture cool as it blends. You want the greens to stay as vibrant as possible. If you want a very smooth texture for the greens (sometimes easiest with kids) just add a little water as you blend.
  4. Make a roux by cooking the butter and flour on a medium heat, stirring as you go. When it’s golden brown and the flour is fully mixed through add half the milk and whisk into the roux. When it becomes thick add the remaining milk and cheese. Stir until the cheese is melted then add the greens and cooked pasta.
  5. Transfer to a baking tray or keep in the pan if it’s oven-safe.
  6. Sprinkle all over with the bread crumb mix – bake at 225 for 10-15 minutes.
  7. Serve immediately.

We are delighted to announce the second recipe to our collaboration with Jesse Jenkins, A.D.I.P, is the delectable bibimbap.

Bibimbap is a Korean rice dish. The term bibim means “mixing” and bap is cooked rice. It’s one of Jesse’s favourites and a great way to make a meal for one using up the vegetable odds and ends you have to hand.

The simple combination of a pinch of Maldon Salt and sesame oil is delicious…A little Maldon goes a long way – there are 300 pinches in one 250g box!

  1. Thinly slice cucumbers before seasoning with a pinch of Maldon Salt, sugar, and vinegar.
  2. Set aside and drain before serving.
  3. Roughly cut your vegetables into similar sizes before sautéing in a splash of oil on medium heat. Cook until just tender, around 3-5 minutes. Season with a pinch of Maldon Salt and sesame oil. You can sauté all the veggies together but Jesse prefers to keep them separate until serving as mixing them in the bowl before you eat is very enjoyable!
  4. Put the vegetables, quick pickles, fried egg, sesame oil and spicy sauce over your rice and mix.
  5. Serve immediately – delicious!

Looking for a spicy, flavoursome side dish to jazz-up your dinner this week? Try our lip-smackingly good Bang-Bang Cauliflower! It’s quick, easy and packs a punch of flavour from the spices of smoked paprika and cayenne pepper. We also sweeten the dish through the use of runny honey and lime juice to give a zesty kick.

Why is it called ‘Bang-Bang’? It is actually derived from the Chinese cuisine and manner in which meat would be tenderized from using a stick or a hammer, creating a ‘banging’-like motion when hitting against the protein.

Make sure to add a generous sprinkle of Maldon Salt, as the salt will make sure the cauliflower retains its flavour and texture whilst roasting – avoiding a soggy cauli!

  1. Heat the oven to 180C.
  2. Line a large baking tray with paper.
  3. In a large bowl mix together the flour, spices, Smoked Maldon Salt and cracked black pepper. Slowly whisk in the milk until you have a smooth batter.
  4. Add the panko to a shallow bowl. First dip the cauliflower florets in the batter and then coat them in the panko, making sure each piece is well coated, before arranging on the baking tray.
  5. Roast them in the oven for 25 – 30 mins, turning them halfway, until they are crispy and golden.
  6. While they are cooking, add all the ingredients for the sauce in a small pan and gently heat so it is just warm and melted.
  7. When the cauliflower is cooked remove from the oven and then toss in the sticky sauce and sprinkle with sesame seeds, spring onions and serve with lime wedges.

Have you ever tried baked ricotta before?! Try our recipe with Bold Bean Co and you will become hooked on the soft creaminess of this traybake, mixed with Queen red beans, beetroot and purple sprouting broccoli to give a nutty, earthiness to the dish. Sprinkle with a final pinch of Maldon Salt to enhance the sweetness of the gently baked ricotta cheese.

  1. Preheat the oven to 220C (200C fan/gas 7).
  2. Tip the red beans, beetroot, thyme, shallots and garlic into a large roasting tin (big enough to fit everything in in a single layer). Mix with the honey with a good pinch of Maldon Salt and olive oil.
  3. Mix well, then put in the oven for 30 minutes.
  4. Toss the broccoli with some olive oil and add to the tray, dotted throughout the beetroot & bean mix.
  5. At the same time, make a space in the centre of the tin, and gently upend the ricotta into it.
  6. Dress it with the olive oil, Maldon Sea Salt, the zest of half a lemon and freshly ground black pepper.
  7. After this, return the tin to the oven for a further 20 minutes, lowering the temperature to 200C (180C fan/gas 6).
  8. When the traybake is cooked, drizzle over the extra-virgin olive oil, the other half of the lemon zest and a squeeze of lemon juice, and scatter on a few more thyme sprigs and a final pinch of Maldon Salt before serving.

The only thing that survived this winter’s frost in Olia’s garden was kale, so she is using it in anything and everything! Use any dark greens that you have – spinach, cabbage, spring greens, wild garlic or nettles if you go foraging. Leeks give this pie a nice body and sweetness.

  1. Clean the leeks well and slice lengthways in half, then slice thinly across. I only trim the dry edge of the green part of the leek, but use up the rest of the green part. Heat the butter and oil in a large frying pan or pot and add the leeks, cook over a medium-low heat until they soften, then add the garlic followed by the spinach and the kale and a generous pinch of Maldon Salt. At this point I cover the pan with a lid, this will help steam the greens. You want everything to yield and become nice and soft. Add the spring onions at the very end and cook for 2 minutes.
  2. Let the filling cool down a little, then stir in the feta and plenty of black pepper. Butter a pie dish or a small deep tray and put the filling in.
  3. Brush the melted butter over each filo sheet and crumple it on top of the filling.
  4. Preheat the oven to 180C fan. Cook for 30 minutes or until the top is golden and the filling piping hot.

We’ve teamed up with the talented Olia Hercules to create a refreshing and zingy salad, perfect for light lunch or as a side dish to a hearty meal like spatchcock chicken.

The salad contains all the flavours that Olia enjoys! Beetroot is paired with vibrant chicory wedges and bursts of orange segments to bring a gentle sweetness to the dish. The salad is inspired by an amazing dish from Georgia called charkhali. The original dish is fantastic, and involves boiled beetroot tossed in a spicy sour plum puree, flavoured with pennyroyal mint, garlic, dill and Georgian spices. Olia goes a step further by charring the beetroot and cooking the plum sauce over fire, adding an amazing smokiness to the whole dish!

A quick pickling recipe

The pickling section of this recipe is very important to bring life to the dish. It is also very easy and quick to do in the comfort of your own home! With a combination of vinegar, honey and Maldon Salt, you need to mix the beetroot slices into the season vinegar for 15 minutes. However, if you would a stronger pickling flavour, you can leave the beetroot slice in the mixture overnight to really elevate the flavours!

Here is how to make the beetroot and chicory salad…

  1. To boil the beetroot, simply put it whole, skin on into a pan of cold water.
  2. Bring to a simmer and cook for about 40 minutes or until a knife can pierce them quite easily.
  3. Cut the chicory into thin wedges.
  4. Segment the oranges (do watch a quick video online if you don’t know how to do it).
  5. Add the vinegar, honey and the 1 tsp Maldon Salt into a large bowl, mixing well. The vinegar will help dissolve the honey and sea salt flakes. Set aside.
  6. In the meantime, the beetroot should have cooled off by now. Begin rubbing off its skin and cut into thin slices.
  7. Drop the beetroot slices into the seasoned vinegar. You can leave it there to pickle for as quick as 15 minutes or do this in advance and leave them macerate in vinegar overnight for a stronger flavour.
  8. In a large bowl, add the now pickled beetroot slices. Next, begin adding the chicory wedges, orange segments, olives and onion. Give it all a good mix until everything is blended together.
  9. Arrange on a serving plate, drizzle over oil and add the dill.
  10. Serve immediately. If there is any leftover, you can store in the fridge for up to 1 week.

What dressing could you use for this salad?

A dressing that would pair perfect with this salad would be a vinaigrette using fruit vinegar and honey. It is very easy to make and requires very few ingredients

  1. In a bowl, add the ingredients and mix well, ensuring everything is coated evenly.
  2. Add a few dill fonds into the mixture.
  3. Once finished, let it chill in the fridge for a few minutes to let the flavours infuse together.
  4. Once your salad is assembled, drizzle the dressing over the dish generously.

Join us in creating this quick and easy to follow beetroot hummus. It’s refreshing in flavour and makes a delicious dip or a healthy spread on top of your cracker! Adding a pinch of Maldon Salt and cumin adds a little more spice and richness to the appetizer. A generous drizzle of olive oil on top of the hummus also makes the texture of the smoother in consistency and luxurious in texture.

  1. Place all the ingredients into a food processor and blitz until the elements break down and it becomes completely smooth.
  2. Spoon into a serving bowl and top with a sprinkle of nigella seeds, caraway seeds, a drizzle of olive oil and a final pinch of Maldon Salt.
  3. Serve with your favourite crudités, toasted bread or crackers.

Stem Broccoli is packed with nutrients and infused with the flavours of sweet and earthy goodness. Romy Gill shows how roasting this vegetable actually enhances the flavours, whilst also adding a crisp-tender texture to the dish. The broccoli is laid on a bed of creamy feta, which brings a briny, tangy flavour to the dish.

The feta is easily creamed due to the cheese being made from sheep and Goat’s milk, which is much more softer than normal cheeses.

  1. Preheat oven at 170C.
  2. On a baking tray, add the stem broccoli and remaining ingredients, mixing them well together. Roast for 8-10 minutes.
  3. For the creamy feta, crumble the feta in a food processor, adding in the ingredients until a fine paste is made.
  4. Serve by spreading the feta on a large plate, and then place the roasted broccoli on top. Sprinkle with toasted almond flakes and a final generous pinch of Maldon Salt to elevate the flavours.

Join Romy Gill in creating these delicious roasted sweet potatoes, perfect to accompany her Hot and Spicy Whole Roasted Chicken.

Sweet potatoes are a great addition to a roasted chicken due to the sweet, earthy and nutty flavour that the wholesome root vegetable gives, elevating the spiciness of the chicken that Romy infuses. With a generous pinch of Maldon Salt, chilli flakes and garlic the seasonings will burst in flavour for the dish.

  1. Preheat oven at 180C.
  2. While the oven is getting hot, marinate the potatoes with Maldon Salt, pepper, chilli flakes, garlic granules and a good glug of olive oil.
  3. Layer them on the baking tray and bake 40 minutes.
  4. Serve with the whole roasted chicken.