Ingredient: Vegetables

Wash and dry the tomatoes, using a serrated knife, remove a little less than 1/3 of each tomato horizontally.
Drain the tomatoes, taking care not to break them, chop the flesh, place in a bowl, season with salt and pepper and dress with half the oil.
Drain and dice the mozzarella, mix with the pulp. Wash and dry the basil well, season the tomatoes with salt and pepper, fill them with half of the mixture in the bowl.
Spread the rest of the mixture on four plates, place a tomato on each plate, decorate with basil leaves, drizzle with the rest of the oil and finish seasoning with a pinch of pepper and Maldon Sea Salt flakes on each tomato.

Introducing a delightful homemade butternut squash ravioli recipe that marries the sweet, nutty flavours of butternut squash with the rich, flaky goodness of Maldon Sea Salt flakes. This exquisite dish is elevated by a luscious brown butter sage sauce that compliments the creamy filling perfectly. The butternut squash filling, seasoned with salt and pepper, creates a smooth and and flavourful centre for the ravioli. We used a potato masher to puree the ingredients, but you can also use a food processor for a faster result!

Here are a few points that you need to remember when making a homemade butternut squash ravioli…

When roasting your squash, make sure to drizzle generously with olive oil and cook until beautifully tender. You then blend with a selection of creamy cheeses, a pinch of Maldon Sea Salt, pepper and a generous helping of nutmeg.

When rolling out the pasta dough using a machine, always start at the widest setting and gradually making it thinner. Lay the dough on a flat surface, placing spoonful’s of the delicious filling evenly apart, and cover with another sheet of dough. Use a ravioli cutter to assemble the ravioli, ensuring each piece is well-sealed to prevent leakage during cooking. If you don’t have a ravioli cutter, you can use a glass instead to cut out equal-sized circles. Take your filling and place into the centre of each cut-out circle, making sure there is space around the edge to close the ravioli by crimping. To save time, you can prepare the dough and filling in advance, storing them in plastic wrap in the refrigerator.

Cooking the ravioli is a breeze and takes around 3-4 minutes in boiling water, or until they float to the top. The addition of a brown butter sage sauce elevates the pasta dish further! Made up of melted butter and fresh sage leaves, cook until the butter turns a golden brown colour, emitting a nutty aroma. Transfer the ravioli tot he brown butter sauce, soaking up the rich flavours.
This homemade butternut squash ravioli recipe, infused with the distinctive taste of Maldon Sea Salt, is sure to impress with its balance of textures and flavours, making it a perfect choice for a special dinner or a cosy night in.

How to make butternut squash?

Begin by roasting the butternut squash.
Preheat the oven to 180c then place the peeled and roughly chopped butternut squash onto a roasting tray or baking sheets.
Drizzle with a little oil, cover with tin foil and then roast for 30 minutes until soft and tender, and a knife can be inserted easily. Set aside to cool.
Once the butternut squash is cooled, place it into a bowl and use a potato masher or ricer to puree it.
Then to the pureed squash add the ricotta, parmesan, a pinch of Maldon Sea Salt, cracked black pepper and a grating of nutmeg. Set aside.

How to make ravioli pasta?

While the butternut squash is roasting, make your pasta. Tip the OO pasta flour onto a clean work surface and form a circle with it.
Then in the middle make a clear well so you are left with a ring of flour. Crack the 3 eggs into the middle. Then use a fork to break the yolks and gently whisk the eggs together so they are beaten.
Once beaten, use the fork to slowly flick in little bits of flour onto the eggs, and continue to whisk them in. Keep doing this while it thickens, and when it becomes too thick discard the fork and use your hands to knead the flour and eggs. Continue to knead for 5 minutes until you have a smooth dough.
Wrap it in clingfilm and then rest it in the fridge for 30 minutes.
Once the dough has rested it is time to roll and shape the ravioli. Start with a smaller piece of pasta dough and flatten it out, then roll it through the widest setting of the pasta machine. Go through the widest setting again, and then continue to go down the settings until you have the thinnest pasta sheets – you should be able to see your hand through it when held to the light! Dust a tray with a little semolina and lay your pasta sheets on here to stop then sticking, whilst you continue with the rest.
When you have all your pasta sheets ready, you can shape the ravioli. Place one sheet of pasta on the work surface and use a teaspoon amount of the butternut squash filling to dot along the sheet, keeping a 3cm gap between each. Wet your finger in a small bowl of water and run this around the edge of the filling, then place a second sheet of pasta over the top and gently seal the two together – making sure there aren’t any large air pockets. Then use a cutter to stamp each ravioli out and set aside on a semolina lined tray while you do the remaining.

How to make pasta without a machine?

If you don’t have a pasta maker or machine, you can you use a rolling pin and a chef’s knife!

Lightly dust your surface with flour.
Once your dough has been in the fridge for 30 minutes, cut the dough in half.
Roll out one half the dough with a rolling pin into a rectangle around 16 inches and 8 inches wide. Make sure to continue to roll and stretch gently with your hands until the dough is as thin as you can make it.
Repeat the process for the second half of the dough.
Choose one sheet from the two, and begin spooning the butternut squash filling onto the pasta sheet, leaving around 1 inch between each ball of filling.
With a brush, gently brush water between the balls of fillings and around the outside of the sheet so that the other sheet of pasta will stick to it.
Lay the second sheet of pasta on top, pressing down gently between the filling mounds to seal the sheets together and remove any air pockets.
Cut the ravioli into rectangles using a ravioli cutter or sharp knife. Make sure to press any edges down again to ensure they’re sealed.

How to cook ravioli?

Place a large pan of salted water on to boil.
Place the ravioli in to boil, they should only take a couple of minutes. You know they are ready when they float to the surface.

How to serve butternut squash ravioli?

In a large sauté pan, add the butter and allow it to melt, when foaming add the sage leaves and let them bubble in the butter. Then add the hazelnuts and swirl them in.
As soon as your ravioli are cooked, lift them from the pan with a slotted spoon or spider and place them directly into the butter pan.
Toss them through the butter and serve immediately, with a good grating of parmesan cheese.

What goes well with butternut squash ravioli?

Butternut squash ravioli pairs wonderfully with a variety of side dishes and accompaniments that compliment it’s sweet and savoury flavours.

Salad

A fresh, crispy salad can balance the richness of the ravioli. Consider a delicious radicchio salad with shaved parmesan and toasted pine nuts. The peppery radicchio and the acidity of the dressing provides a delicious contrast to the sweet squash filling.

Bread

A warm, crust bread can be perfect for sopping up any leftover brown butter sage sauce. garlic bread or focaccia with rosemary and sea salt can also be a flavourful addition.

Vegetables

Roasted or sauteed vegetables make a great side dish. Brussels sprouts, asparagus, or green beans with a touch of olive oil and Maldon Sea Salt can add a delightful crunch and vibrancy to your meal.

These pairings can enhance the flavours of your butternut squash ravioli, creating a well-rounded and satisfying dining experience.

Can you freeze fresh pasta?

Yes, you can freeze fresh pasta, and it’s a great way to preserve it for later use! Here’s a detailed guide on how to freeze freshly cooked pasta effectively.

Cook the pasta al dente, as it will continue to cook slightly when reheated. Drain the pasta and let it cool completely.
Toss the cooled pasta with a small amount of olive oil to prevent sticking.
Divide the pasta into portions and place them in airtight containers or freezer bags. Remove as much air as possible from the bags.
Label the containers or bags with the date and freeze up to 2 months.
Reheat the pasta by dropping the frozen pasta directly into boiling water for 1-2 minutes.

Freezing fresh pasta is an excellent way to save time and reduce waste, ensuring you always have a quick and delicious meal option on hand!

Transform your next meal with a delectable Potato Gratin recipe that promises creamy, flavourful potatoes in every bite. Infused with Maldon Garlic Sea Salt flakes, this dish takes the classic comfort food to new heights! Perfect as a side dish, these au gratin potatoes are made with King Edwards or Maris Pipers for the ideal balance of fluffiness and flavour. Whether you’re hosting a dinner party or enjoying a family meal, this gratin dish will leave everyone asking for seconds.

What is potato gratin?

Potatoes au Gratin, also known as Dauphinoise Potatoes, is a classic French dish. It was first served during a state dinner held by Charles-Henri in France 1788 and his companions. Consisting of potatoes, thinly sliced but thicker than a penny, it’s then cooked in a cream sauce in a shallow baking dish with butter and garlic.

In contrast, Scalloped Potatoes are made with roux consisting of flour, butter and milk, whereas Potatoes au Gratin are made with cream and butter and sometimes cheese. However, purists would argue that a gratin doesn’t have to include cheese. This is because the French word for ‘gratin’ translates to ‘crust’. This delicious crust can be achieved not only from cheese, but with breadcrumbs, egg or butter.

How to make potato gratin?

Begin by preheating the oven to 160Fan °C / 350°F / Gas Mark 4.
Take a large shallow cast iron dish, gratin dish or baking tray and rub it all over with some butter. Then prepare the potatoes by thinly slicing them, or using a mandolin. We have kept the skins on in this recipe, but you can peel the potatoes if you like.
Once you have thinly sliced potatoes, carefully lay them in a spiral shape in the pan or dish so they fan out in circles.
In a saucepan add the double cream, crushed garlic cloves, fresh thyme leaves, Maldon Garlic Sea Salt and cracked black pepper. Place this on a gently heat and then bring up to scalding point. Take off the heat and then carefully pour all over the potatoes. This will create a irresistibly creamy texture.
Finely grate a little parmesan over the top and cover with foil. Place into the preheated oven to bake for 1 hour 30 minutes until the potatoes are tender. Remove the foil and bake for additional 10 to 15 minutes to achieves a golden, bubbly top.
Serve immediately. This simple yet elegant dish dish pairs beautifully with any main course, offering a rich and comforting additional to your dinner party.

How to cook potato gratin in the air fryer?

If you’re looking for a quicker way to cook your potato gratin, then try cooking it in an air fryer! Usually in the oven it takes over an hour, but using a standard air fryer can take half the time!

Slice the potatoes into thin, 1/8 rounds using a sharp knife of mandolin.
Combine the cream, milk, garlic, thyme and pepper in a heat-proof mug. Microwave for 2 – 3 minutes, allowing the flavours to blend together.
Grease your baking dish with butter to avoid the creamy potatoes from sticking to the base.
Arrange the potatoes slices into the dish, creating layers.
Pour the cream mixture over the potatoes, ensuing they are evenly coated.
Transfer the baking dish into the air fryer basket, covering with foil. Air Fryer at 200C for 25-45 minutes, or until the potatoes are tender. You should be able to pass through the potatoes to the bottom when using a knife.
Add a sprinkling of parmesan cheese or breadcrumbs on top and cook for additional 4 to 5 minutes. This will create a beautiful, crunchy crust.
Once golden and bubbling at the top, remove the dish from the air fryer basket, cooling for at least 10 minutes before serving.

What to serve with potato gratin?

Now that you’ve made the deliciously creamy au gratin potatoes, you’re probably wondering what you can serve with them?

Steak

Meat and potatoes is a classic pairing. This is because the textures and flavours compliment each other so well. The fluffy texture of the potatoes combines beautifully with the meat’s chewy consistency. Potatoes also have a mildness to them which pairs well with the sweeter, bolder flavours of steak and it’s juices.

Baked Salmon

Grilled salmon is beautifully tender, complimenting the crispy exterior of gratin potatoes. We pair our salmon with fried greens and asparagus greens for a fresh, crips bite which harmonizes the creaminess of the potatoes.

Lamb Shoulder

This is one of our favourite flavour combinations. The lamb roast has a rich, deep aroma that pairs perfectly with creamy potatoes. Because lamb also holds a gamey flavour, it brings out the natural earthiness of the potatoes, making it an indulgent feast.

Can you freeze potato gratin?

We wouldn’t recommend freezing gratin au potatoes, as it’s extremely rich in diary. Dairy products, such as milk and cheese, will separate during the freezing and thawing process, leaving you with a stodgy, very wet gratin.

However, you can store leftovers in the refrigerator for up to 3 days if kept in an airtight container. The oils from the cream and butter may separate once reheated but the taste will still be delicious.

The talented Rukmini Iyer is a celebrated author and culinary innovator, known as the queen of fuss-free flavour. In her latest cookbook, ‘The Green Cookbook’, Iyer continues her mission to simplify delicious home-cooked meals. This vibrant collection features 75 brand-new recipes designed to help you get a delectable dinner on the table every day of the week with minimum hassle and maximum flavour. Whether you’re a ‘seasoned’ vegan, a dedicated vegetarian, or simply looking to incorporate more plant-based meals into your diet, ‘The Green Cookbook’ offers a treasure trove of inspiration!

Here is how to make miso barley mushroom with coriander pesto…

This is one of Rukmini’s favourite recipes in the book. The combination of miso,
barley and mushrooms is inspired by Niki Segnit’s Flavour Thesaurus: More
Flavours, while the incredibly moreish coriander pesto is her version of Noor
Murad’s from Ottolenghi Test Kitchen: Extra Good Things – a happy melange
of inspiration where the pearl barley and mushrooms look after themselves
in the oven, leaving you to just blitz the pesto (and bask in the admiration
of your dinner guests when they take their first bite).

Preheat the oven to 180°C fan/200°C/gas 6. Put the pearl barley, boiling water, miso paste, onion, black pepper and diced shiitake mushrooms in a lidded casserole dish or medium roasting tin, then cover with the lid or foil and roast in the oven for 1 hour.
Put the mushrooms and red onion into another large roasting tin with the garlic, olive oil, haricot beans and a pinch of sea salt. Stir, then pop into the oven for 25–30 minutes until the mushrooms are cooked through.
Blitz the coriander leaves and stems, coriander seeds, pine nuts, olive oil, sea salt and lemon juice in a high-speed blender or small food process or until smooth. Taste and adjust the salt and lemon juice, then set aside.
Stir 2 tablespoons of the pesto through the hot pearl barley, then divide between four plates. Top with the mushrooms and remaining pesto and serve hot.

Buy ‘The Green Cookbook’ Today!

Whether you’re preparing a quick meal for yourself or entertaining guests, her innovative and accessible recipes are sure to become staples in your kitchen. From 15-minutes pasta dishes that are perfect for those hectic weeknights to budget-friendly batch cooking that ensures you have a hearty meal ready to go, Iyer’s recipes are crafted with real-life demands in mind. Buy a copy from here and embrace the simplicity and joy of fuss-free cooking!

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 Rukmini’s recipes!

Here is how to make spiced roasted carrots and hazelnuts with silky butterbean mash…

Rukmini could eat an entire bowl of this in front of the television, but it’s really too
nice not to share with friends! The carrots roast beautifully with coriander
seeds under foil, while the rich, silky butterbean mash takes just 10 minutes
to put together. A substantial, flavour-packed dish which is, as her friend
Alex Dorgan would say, incidentally vegan!

Preheat the oven to 180°C fan/200°C/gas 6.Lightly grind the coriander seeds and black peppercorns in a pestle and mortar, then add them to a medium roasting tin along with the carrots, olive oil, water and ½ teaspoon Maldon Sea Salt. Cover with foil, then roast in the oven for 40 minutes.
After 40 minutes, remove the foil, drizzle the carrots with the agave or maple syrup, then return to the oven for a further 15 minutes to reduce the liquid and get some colour on the carrots. Put the hazelnuts on a small baking tray and pop them into the oven at the same time to toast.
Meanwhile, put the olive oil, lemon zest, coriander seeds, spring onions and garlic into a small frying pan and warm through over a low heat for 5 minutes – you’re not aiming to get any colour on the garlic, so keep the heat down.
Put the butterbeans and the infused oil, spring onions, etc. into a high-speed blender or food processor and blitz until very smooth. Adda squeeze of lemon juice, then taste and adjust the Maldon Sea Salt if needed. Warm the mash and spoon into shallow bowls, topped with the roasted carrots. Scatter the carrots with a little Maldon Sea Salt, the toasted hazelnuts and flat-leaf parsley and serve warm.

Buy ‘The Green Cookbook’ Today!

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

Transform your summer barbecues with BBQ Corn Ribs, infused with the rich, smoky flavor of Maldon Smoked Sea Salt flakes. These corn ribs are grilled to perfection, delivering a delightful combination of sweetness and charred goodness.

Topped with a drizzle of spicy Sriracha mayo, they offer a tantalizing kick that complements the smokiness beautifully. Perfect as a side dish or a standout appetizer, these BBQ Corn Ribs are sure to be a hit at any summer gathering, adding a gourmet twist to your seasonal fare.

Here is how to make BBQ corn ribs with Sriracha mayo…

Start by carefully cutting each corn on cob into ribs. The safest way to do this is to place the flat bottom on the board so the corn is standing upright and then using a sharp knife, bash it down through the core – being careful of your hands and fingers!
Preheat the oven to 200c.
Once you have your 16 ribs, place them into a large baking tray. Then in a small bowl mix together the olive oil, smoked paprika, cumin, garlic powder, harissa paste and Maldon Smoked Sea Salt. Drizzle this all over the ribs and then use your hands to rub it in so each one is evenly coated. Place into the preheated oven and cook for 25 minutes, turning halfway. The ribs should curl as they cook. You can equally cook these in the air fryer or on a BBQ.
Mix the mayonnaise and the siracha and serve alongside the corn ribs for people to dip into. Scatter over some chopped coriander and some lime wedges for squeezing and they are ready to enjoy.

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

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.
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
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.
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.

Here is how to make the recipe

Blanch the peas in a pan of boiling salted water for just a couple minutes until tender.
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.
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:

As a dip for chips or crackers
Spread on toast or in a sandwich

Romesco sauce served hot:

On top of roasted/griddled vegetables (especially aubergine or roast potatoes).
Stirred in a pasta dish.
Drizzled over seasonal greens

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:

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

Image by <a href=”https://pixabay.com/users/jeshoots-com-264599/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=569070″>Jan Vašek</a> from <a href=”https://pixabay.com//?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=569070″>Pixabay</a>

How to make Romesco sauce?

Start by making the romesco sauce.
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.
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.
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?

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.
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.

Image by <a href=”https://pixabay.com/users/zichrini-3417353/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=3267634″>Hanna</a> from <a href=”https://pixabay.com//?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=3267634″>Pixabay</a>

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:

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

Image by <a href=”https://pixabay.com/users/meszarcsekgergely-18097400/?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=7744338″>Meszárcsek Gergely</a> from <a href=”https://pixabay.com//?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=7744338″>Pixabay</a>

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?

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:

You can either do this by hand or with a food processor.
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.
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.
When it has come together as a ball simply tip onto your surface and knead very briefly so the pastry is smooth.
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:

Preheat the oven to 180c.
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.
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.
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.
This would be a good stage to line the cake tin with your pastry.

Lining a cake tin for your pastry crust:

Take out the chilled pastry and cut it into 2 pieces, one 2/3 and the other 1/3.
Lightly flour your work surface and then roll out the bigger piece of the pastry first, into a large circle approximately 1cm thick.
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.
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:

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.
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.
Remove the lined pastry tin from the fridge and start adding your vegetable layers.
We started with the roasted aubergine at the bottom of the pie.
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:

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.
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.
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:

Place it into the oven in the middle shelf for 40 – 45 minutes until golden brown all over.
Remove from the oven and let it stand for 10 minutes before removing from the cake tin.
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.