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Come procedere:

  1. Mettete il rosmarino in una ciotola e irrorate con 6 cucchiai di olio d’oliva.
  2. In una ciotola aggiungete la farina, il lievito ad azione rapida, il sale Maldon e il resto dell’olio d’oliva. Aggiungete 175 ml di acqua e mescolate finché non diventa appiccicoso.
  3. Lavorate l’impasto su una superficie leggermente unta per circa 10 minuti fino a quando non diventa liscia.
  4. Coprite e lasciate riposare per un’ora finché non sarà cresciuta il doppio.
  5. Preparate una teglia con carta forno, lavorate la pasta nella forma che preferite e lasciate lievitare per altri 30 minuti.
  6. Riscaldate il forno a 200°C, fate dei buchi con il dito e spalmateci su il composto di rosmarino e olio d’oliva.
  7. Aggiungete un altro pizzico di sale Maldon e lasciate cuocere per 20 minuti.

How to create:

  1. Preheat oven to 200°C (180°C fan) mark 6 and line a baking sheet with baking parchment. Peel the squash neck and slice evenly in half lengthways. Lay cut-side down on prepared sheet and brush with 1tbsp oil. Season and roast for 11⁄4-11⁄2hr, until tender. Set aside to cool.
  2. Meanwhile, make mushroom layer. Heat remaining 2tbsp oil in a large frying pan over medium heat and cook shallots for 5min, until softened. Turn up heat to high and add mushrooms. Cook, stirring occasionally, for 12-15min, until any liquid released by mushrooms has evaporated and they are golden brown. Add garlic, thyme and miso and cook for a further 2min. Remove from the heat.
  3. In a food processor or using a stick blender, blend cashews and stock until smooth. Stir this into mushroom mixture, check seasoning and set aside to cool.
  4. To assemble, line baking sheet with fresh baking parchment. Lightly flour a work surface and roll out 1⁄3 of the pastry to a 30.5 x 15cm (12 x 6in) rectangle. Spread over mushroom mixture, leaving a 1cm (1⁄2in) border around the edge. Lay on roasted butternut halves, making sure they join up neatly in the middle.
  5. Roll out remaining pastry as before until large enough to cover the assembled filling. Lay over the filling, trim edges and crimp to seal. Chill for 30min.
  6. Reheat oven to 200°C (180°C fan) mark 6. Brush Wellington with soya milk and cook for 50min–1hr, until golden brown and crisp. Leave to rest for 10min before transferring to a board or plate. Serve in slices.

Here’s our top tips to create the ultimate Christmas cheese board!

  1. Leave softer cheeses such as brie or blue cheeses whole, slice the harder cheeses such as red Leicester and cheddar.
  2. Leave gaps between your cheeses and fill with chutneys, grapes and nuts.
  3. Add variations of crackers and biscuits.
  4. For a final touch add fresh figs and apple slices!

How to create:

  1. Preheat the oven to 200 c/ 400 f/ gas 6.
  2. Peel the potatoes and cut them into 3 or 4 pieces, then rinse them.
  3. Place the potatoes in a large pan, cover with water and add 1 teaspoon of Maldon Salt.
    Bring to the boil and simmer for 10 minutes or until the potatoes are almost cooked.
  4. Drain the potatoes in a colander, and leave them in it; give them a good shake. The potatoes need to be shaken up to give them a rough exterior without breaking them up, as this will give them a crispy outside when cooked.
  5. Melt the goosefat in a pan. Place the potatoes in a heavy roasting pan and cover them with the fat. Add the sprigs of herbs and garlic and roast for 40 minutes or until golden brown.

How to create:

  1. Run the lime wedge around your cocktail glasses and dip into the Maldon Salt. Combine all the parts in a cocktail shaker with ice.
  2. Shake well and strain into your prepared glasses. Garnish with the frozen berries and a sprig of Rosemary.

How to create:

  1. Cook the brussels in boiling water for 5 minutes, drain and leave until they cool.
  2. Heat the bacon in bite size pieces until golden for 10 minutes.
  3. Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 minutes.
  4. Uncover, turn up the heat, then add the 50g butter to the sprouts and cook for 2 minutes more until glossy.
  5. Season generously with Maldon salt and pepper to serve.

How to create:

  1. Preheat the oven to 200C. Top and tail the parsnips cut into wedges. Drizzle over the honey and olive oil along with a good pinch of Maldon salt and some freshly ground black pepper.
  2. Give the parsnips a good mix up and roast for about 40 minutes, or until the parsnips are golden and tender.
  3. Remember to turn them halfway through cooking.
  1. Preheat the oven to 200C.
  2. Place on a baking tray and add the olive oil and a generous pinch of Maldon salt and pepper, cook for 20 minutes.
  3. Take the tin out of the oven and drizzle over the honey and lemon mixture. Add the sprigs of thyme. Toss lightly and return to the oven for a further 10 minutes.

How to create:

  1. Fry the sausages until nicely brown, but don’t overcook them. Set aside to cool.
  2. Roll out your pastry and cut into six squares. Wrap each square around one vegetarian sausage and lay on a baking tray with the fold down.
  3. Brush with your egg mixture and sprinkle over the parmesan and Maldon Salt.
  4. Bake in the oven at 180C fan for around 25 minutes or golden.

Come procedere:

  1. Rompete il cioccolato a pezzi e adagiatelo in una ciotola di vetro sopra l’acqua calda finché non si sarà sciolto.
  2. Una volta che il cioccolato si è completamente sciolto, aggiungete le mandorle e mescolate per bene. Versate il preparato in uno stampo di silicone e lasciate raffreddare.
  3. Dopo circa 4 ore, la delizia è pronta!