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  1. Skaka alla ingredienser tillsammans med ise.
  2. Fukta kanten på två glas och doppa i salt.
  3. Servera med en limeklyfta.
  1. For the sea bass, preheat the oven to 200C/400F/Gas 6.
  2. Stuff the thyme into the cavity of the sea bass.
  3. Whisk the egg whites in a bowl until soft peaks form, then fold in the salt. Line a baking tray with greaseproof paper and spread one-third of the egg white mixture over the tray. Lay the sea bass on top and spoon over the remaining egg white mixture, ensuring the fish is completely covered. Bake the sea bass in the oven for 30-35 minutes, or until crisp. Carefully crack the salt crust, remove it from the fish and discard. Peel the skin from the fish and place it onto a serving plate.
  1. Placera rosmarin i en skål och täck med sex msk olivolja.
  2. Häll mjöl, jäst, Maldonsalt och resten av olivolja i en annan skål, tillsätt 175 ml vatten och blanda den tills degen är klibbig.
  3. Knåda klibbiga degen på en lätt oljad yta i cirka 10 minuter tills den blir slät.
  4. Täck och låt stå i en timme tills den har jäst till dubbla storleken.
  5. Förbered en bakplåt med bakplåtspapper, knåda ut degen till vilken form du vill och låt jäsa i ytterligare 30 minuter.
  6. Värm ugnen till 200 °C, gör hål med hjälp av fingret och häll över blandningen av rosmarin och olivolja.
  7. Strö över en extra nypa Maldonsalt och baka i 20 minuter.

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.