RECIPES, TIPS AND BLOG

Check out our premium sea salt flakes in action, in some of these stunning recipes created by us and friends of Maldon.

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Maldon Salt brand refresh!

We’ve been hand-harvesting our famous pyramid-shaped flakes, using the same time honoured techniques for four generations. During that time our flakes have remainedconstant,...

Cherry Frangipane Tart

Begin by making the sweet shortcrust pastry. This can be done in a food processor or done by hand. Place the plain flour...

Padron Peppers

In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated...

Pulled Pork Tacos

Preheat the oven to 150C. Start by prepping the pork. Roughly chop the pork into 1-inch chunks. In a large bowl mix together...

Caprese salad

To prepare the caprese salad, slice the tomatoes and arrange on a large platter. Tear the mozzarella and arrange this around the tomatoes....

Maldon Salt sachet next to boiled egg in egg cup

Introducing our new format Maldon Salt sachet

Our new sachet format has been developed working with – and at the direct request of – the hospitality industry, adding tangible value...

Grilled Tuna Steak with Tomato and Salsa Verde

Start by making the Salsa Verde. In a food processor or blender place all the ingredients and blitz together to form a paste,...

Homemade Pizza

This pizza dough recipe is incredibly simple and only requires one prove before its ready to use. This recipe is topped with tomato,...

Homemade Blackcurrant Ice Cream

Note: if you can’t get hold of fresh blackcurrants then frozen will do, you will just have to simmer the coulis for a...

From Sea to Seasoning

Maldon Salt is made like no other, there’s an art in temperature and timing. Simple, time honoured techniques, with skilled hands poised over...

Historic photo of Osbourne family harvesting Maldon salt with salt rakes

A brief history of Maldon Salt

Maldon’s twisting shorelines have been alive with the art of salt making for almost a thousand years, since the time when salt was...

Adam Byatt next to sign for his Trinity restaurant

Q&A with Adam Byatt of Trinity Restaurant London

As part of our Seasoned Pros campaign we caught up with Adam Byatt, restauranteur and owner of Michelin star restaurant Trinity Clapham. We...

Hasselback Potatoes

If you’re using larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF....

Ben Tish’s Lamb baked in a salt crust with jersey royals, bay and aioli

A lovely way to cook lamb – the Maldon salt crust gently seasons and perfumes the meat without making it overly salty and...

Ben Tish’s Asparagus and Ricotta on toast with free range egg and Aleppo pepper-salt

English Asparagus is wonderful and only in season for a few weeks, so make the most of it! This Italian inspired dish is...

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