Ingredient: Vegetables

This is the perfect time for asparagus, and we grow some of the best here in the UK. This creamy orzo dish is a sort of hybrid between a risotto and a pasta – perfectly indulgent yet fresh with the spring vegetables and lemon zest. ‘Pangrattato’ literally translates as ‘poor man’s parmesan’ in Italian, and these fried, crunchy breadcrumbs are used in the place of parmesan across an array of Italian dishes.

  1. Start by heating up a big glug of olive oil in your pan and then add the shallot and fry until soft and translucent. Then add the garlic and fry for another couple of minutes.
  2. Next add your orzo and fry in the shallot and garlic for a couple of minutes before adding a glass of nice white wine. Let the alcohol bubble off and liquid evaporate before adding the stock. Let the orzo gently cook in the stock.
  3. While the orzo is cooking you can make the pangratatto – blitz some stale sourdough in the food processor to make breadcrumbs. Then heat some oil in a pan and add the breadcrumbs, garlic, and chilli flakes. Fry gently until the breadcrumbs go golden and toasted. Then take off the heat and add the lemon zest.
  4. Once your orzo is nearly cooked you can add your vegetables – chopped asparagus, peas and the finely chopped pistachios. Let these cook for 2- 3 minutes until just tender. If the orzo is looking a little dry then add a splash more water.
  5. Take the orzo off the heat and stir through the mascarpone, a knob of butter and the grated pecorino. Add a generous pinch of Maldon Salt and cracked black pepper to finish.
  6. Spoon the orzo into bowls and scatter over the pangratatto.

The native Spanish dish, Patatas Bravas. This recipe shows how you can create spicy potatoes, paired with the spicy flavours of paprika and choricero pepper paste to give an underlying depth of heat.

  1. Peel and chop the garlic and onion and tomato separately.. Heat the oil in a pan and fry the onion for 10 minutes over a low heat with 1 tsp of Maldon Smoked Salt. Add the garlic and tomato and stir and cook for 20 minutes.
  2. Fill a deep bowl with cold water. Peel and cut the potatoes into eighths or chunks measuring about 3 cm. Leave the potato chunks in the cold water and set aside.
  3. Add the choricero pepper paste and paprika to the sauce, stir and leave to cook. Mix the flour into the broth until it has completely dissolved. Add it to the frying pan, stir and leave to cook for 10 minutes. Blend the mixture and leave it to one side, still hot.
  4. Heat the oven to 60ºC, and prepare a flat tray with several layers of absorbent kitchen roll. Heat a deep, narrow pot over medium heat with plenty of oil. Drain the potatoes and make sure they are completely dry—this is important so that the oil does not splash, to avoid burns. 
  5. When the oil is very hot, turn up the heat and fry the potatoes in four batches (this is important to make sure they are crispy) for 2-3 minutes until they are slightly golden brown. Check the cooking point before removing them with a skimmer and placing them on the tray with the kitchen roll so they finish draining. Repeat until all the potatoes have been fried. Between each batch of frying, keep the potatoes warm by inserting the tray into the preheated oven. Serve the potatoes with the spicy sauce on top. Add mayonnaise/Aioli on top and Maldon Salt flakes to taste.

The humble tomato salad with a twist! Adding sardines will give a smoky depth to the dish – the perfect accompaniment to a summer dinner party.

  1. After washing and drying the tomatoes, chop each variety in a different way so they look more appealing (thicker cuts/thinner cuts), then simply season them with Maldon Salt and a dash of oil.
  2. For this dish, the salad will be accompanied by smoked sardines, but it could also be seasoned with fresh herbs and served with a range of different ingredients. We are especially fond of combining tomatoes with tinned fish, whether oily, salted or smoked to give a underlying depth in flavour.

‘Cauliflower is such a versatile ingredient and here we’re adding Maldon Salt and a bit of curry heat before charring on the Weber Genesis BBQ‘.

‘Of course, you don’t have to make your own pitta, but I promise these wild garlic and lemon breads are heavenly. I’m going to be using this crafted glazed Baking Stone to ensure they have an irresistible crust’.

  1. Make your pitta dough and prove for an hour.
  2. Mix the melted butter with the lemon and wild garlic and reserve.
  3. Cut the cauliflower into florets and season with the curry spice and Maldon Salt.
  4. Char on the barbecue until softening.
  5. Place into a bowl with the yoghurt and onions seeds and cover for 20 minutes.
  6. Roll and shape the pitta and cook on the baking stone.
  7. Chop the cauliflower, add the coriander, place into to the centre of the cooked pitta.
  8. Brush the pitta with the garlic and lemon butter and serve.

‘This purple sprouting broccoli recipe makes the perfect side or veggie lunch dish. Most importantly it brings a brilliant British ingredient to the fore. I used the Weber Genesis gas barbecue and a sprinkle of Maldon Salt to bring out the natural sweetness of the broccoli, which works perfectly with the earthy hazelnuts and salty Parmesan‘.

  1. First, peel the broccoli and blanch for 2 minutes in salted water.
  2. Barbecue the broccoli to finish, caramelising the outside, season lightly with Maldon Salt.
  3. Plate the broccoli, spoon on the crushed, toasted hazelnuts, drizzle with the anchovy dressing, and add grated Parmesan. So simple and delicious
  1. Preheat your oven to 200°C.
  2. Pour the oil into a baking dish and pop it in the oven.
  3. On a high heat add water to a pot, bring to a boil and season with Maldon Sea Salt. Once boiled, add your washed potatoes and let it simmer until tender.
  4. Individually press down your potatoes gently, (we used a little ceramic dish), then get your baking dish of oil out of the oven and add the potatoes immediately. Season evenly with 5 spice powder, Maldon Sea Salt and pop them back into the oven. Roast them for 40 minutes. Half way through, flip them over.
  5. Meanwhile, slice your spring onion and red chilli.
  6. To make your sambal mayonnaise, mix one tablespoon of sambal with two tablespoons of mayonnaise.
  7. Once your potatoes are golden and crispy, garnish with spring onions and red chilli. Pour over the remaining sambal, finish with Maldon Sea Salt and service with your sambal mayonnaise.
  1. Shred your red cabbage, carrots and oyster mushrooms.
  2. Mince your garlic with a sprinkle of Maldon Sea Salt.
  3. Slice your spring onions and chilli, set aside for later.
  4. Wash your beansprouts.
  5. Add a good glug of vegetable oil to your pan, add your garlic alongside your shredded vegetables and beansprouts.
  6. Add all your seasonings, sauces and a sprinkle of Maldon Sea Salt. Give it a good mix.
  7. Whisk the egg.
  8. Place a teaspoon of the filling onto the non-floury side of the pastry sheet. Fold over the opposite corner and seal tightly making sure the filling stays in the middle. Fold over the left and right sides, wipe with egg wash then roll away.
  9. Add the oil to a wok and heat until the temperature reaches 180c. Fry the spring rolls in batches until they turn golden. Remove with a slotted spoon and place them on a paper lined plate.
  10. Finish with a sprinkle of Maldon Sea Salt and serve with sweet chilli sauce.
  1. Light your gas hob to a medium flame. Put your aubergine directly on top, and char for a few minutes on each side until it is totally soft and charred. Set aside to cool.
  2. Very finely slice your sourdough bread, then pop it on a baking tray. Drizzle it with olive oil, then bake for 10 minutes until crisp and lightly golden.
  3. Roughly chop your parsley. Pop this into a food processor along with your toasted bread, lemon zest, then whizz into bright green breadcrumbs.
  4. Once your aubergine is cool enough to handle, peel of it’s skin and discard it. Shred the rest of your aubergine with a fork – it should be soft enough to mash.
  5. Heat a large pan of salted water using Maldon Sea Salt flakes for taste. Add your pasta and cook until al dente – a couple of minutes less than the packet says normally.
  6. Finely slice your garlic.
  7. Heat a glug of olive oil in a sauté pan, then add your garlic and a pinch of Maldon Sea Salt and cook over a gentle heat for a couple of minutes until fragrant.
  8. Add your tomato puree, harissa and butter.
  9. Add your smoky aubergine, along with a splash of pasta water to emulsify the mixture.
  10. Get your drained pasta in the pan and give it a good mix. Grate in your pecorino and squeeze in your lemon juice, then season to taste with a good pinch of Maldon Sea Salt and black pepper.
  11. Spoon your pasta into bowls, then top with your breadcrumbs and a little more Maldon Sea Salt flakes. Dig in!
  1. Preheat the oven to 230c fan. Add the aubergines to a large bowl with the oil, achiote,
    maple, chilli paste and Maldon Salt and mix well. Spread out on a large, flat, parchment-lined
    baking tray.
  2. Add all the mango sauce ingredients to a medium high sided tray.
  3. Place the aubergines on the top shelf of the oven and the mango sauce tray on the bottom shelf. Roast for 25 minutes, then flip the aubergines and roast for another 10 minutes, or until golden-brown on both sides. At this point the onions in the mango sauce should be nicely browned around the edges and the sauces should be the consistency of maple syrup. Set aside to cool.
  4. Mix all the ingredients for the yoghurt together in a medium bowl.
  5. Toast the sesame seeds in a very hot pan until golden brown and fragrant. Add all the sesame salt ingredients to a mortar and roughly crush (not too much, you do not want the sesame seeds to become a powder).
  6. Serve once the aubergine and sauce have cooled (they should be just above room temperature or they’ll melt the yogurt). Spoon the yogurt onto a platter, then top with the roasted aubergines and the sauce. Avoid the allspice berries and cinnamon.
  7. Finish with the spring onions, sesame salt and serve with lime wedges.

This recipe shows you how tomatoes are packed full of flavour when roasted, causing it to be a delectable addition to any meal. The roasting process really does intensify the sweetness of the tomato, whilst also creating undertones of depth when they begin to char slightly.

  1. Preheat the oven to 180c.
  2. Slice the tomatoes into rounds and then place them into a large bowl with the olive oil, sugar, and plenty of cracked black pepper. Toss the tomatoes so they are well coated.
  3. Place the dressed tomatoes onto a baking tray and place into the oven for 30 minutes, turning them from time to time to ensure they don’t burn.
  4. They are ready when they are fully roasted and beginning to char. These are delicious when simply served with some olive oil and a pinch of Maldon salt.