Season: Autumn

Salmon pate is one of our favourites to tuck into! What is so delicious about smoked salmon is that it gives off the perfect ‘smoky’ flavour which pairs well with the rich, creaminess of the crème fraiche. Combined together creates an excellent side dish to be shared and enjoyed with family and friends.

  1. Put the ingredients into a mixing bowl.
  2. Mix together so everything is combined with a generous pinch of Smoked Maldon Salt to give a ‘smoky’ warmth to the pate.
  3. Serve with Rye bread, lemon wedge and an extra sprinkle of dill.

Join us in creating this quick and easy to follow beetroot hummus. It’s refreshing in flavour and makes a delicious dip or a healthy spread on top of your cracker! Adding a pinch of Maldon Salt and cumin adds a little more spice and richness to the appetizer. A generous drizzle of olive oil on top of the hummus also makes the texture of the smoother in consistency and luxurious in texture.

  1. Place all the ingredients into a food processor and blitz until the elements break down and it becomes completely smooth.
  2. Spoon into a serving bowl and top with a sprinkle of nigella seeds, caraway seeds, a drizzle of olive oil and a final pinch of Maldon Salt.
  3. Serve with your favourite crudités, toasted bread or crackers.

Want a Christmas Cocktail concoction to ‘wow’ your guests this year? We’ve teamed up again with Hayman’s Gin to make the delicious Pomegranate Fizz. Infused with their Sloe Gin, the vibrancy from the red pomegranate juice shaken together creates this cocktail to be perfect for the festive period.

  1. Place the sloe gin, pomegranate juice, lemon juice, sugar syrup and Double Dutch Cranberry and Ginger Tonic Water in a shaker and shake vigorously for 15 seconds.
  2. Add ice to the shaker and shake again for 30 seconds until it feels cold. Add a pinch of Maldon Salt to enhance the sweetness and break down the bitterness of the gin.
  3. Strain into the coupe glass. Garnish with a rosemary sprig and some pomegranate seeds.

Romy Gill creates the delicious Moong Bean Dal ahead of the Diwali festivities. Moong Bean Dal is a highly popular vegetarian dish and contains a bundle of nutrients and high protein.

Did you know the that Moong dal is the split version of the whole mung bean? When melting away in the pot whilst cooking, the bean retains a gentle softness and gives a whole vegetal and beany taste towards to the dish. Romy enhances this further through the use of adding tadka, where ground spices are heated in ghee and then mixed together with the Moong Beans.

  1. Soak the lentils for couple of hours or overnight. Wash and drain the water from the soaked lentils.
  2. Add the lentils to a medium-sized saucepan with Maldon Salt, turmeric and water.
  3. Cook the lentils until soft for about 40 minutes on medium heat and occasionally stir.
  4. While the lentils are cooking, we make the tadka. Heat the ghee in a frying pan, once the ghee has melted, add chopped spring onions and cook for 1 minute.
  5. Add the grated ginger, chopped green chillies and cook for 3 minutes. Add the chopped tomato and chopped coriander into the pan and cook for another 4 minutes.
  6. Lowering the heat, add yogurt and garam masala, combining well together. Add the tadka to the moong dal. Add the rest of the water to the pan.
  7. Whilst mixing slowly together, cook on low heat for about 5 minutes.
  8. Leave to rest before eating with any flat bread or rice.

Stem Broccoli is packed with nutrients and infused with the flavours of sweet and earthy goodness. Romy Gill shows how roasting this vegetable actually enhances the flavours, whilst also adding a crisp-tender texture to the dish. The broccoli is laid on a bed of creamy feta, which brings a briny, tangy flavour to the dish.

The feta is easily creamed due to the cheese being made from sheep and Goat’s milk, which is much more softer than normal cheeses.

  1. Preheat oven at 170C.
  2. On a baking tray, add the stem broccoli and remaining ingredients, mixing them well together. Roast for 8-10 minutes.
  3. For the creamy feta, crumble the feta in a food processor, adding in the ingredients until a fine paste is made.
  4. Serve by spreading the feta on a large plate, and then place the roasted broccoli on top. Sprinkle with toasted almond flakes and a final generous pinch of Maldon Salt to elevate the flavours.

Join Romy Gill in creating these delicious roasted sweet potatoes, perfect to accompany her Hot and Spicy Whole Roasted Chicken.

Sweet potatoes are a great addition to a roasted chicken due to the sweet, earthy and nutty flavour that the wholesome root vegetable gives, elevating the spiciness of the chicken that Romy infuses. With a generous pinch of Maldon Salt, chilli flakes and garlic the seasonings will burst in flavour for the dish.

  1. Preheat oven at 180C.
  2. While the oven is getting hot, marinate the potatoes with Maldon Salt, pepper, chilli flakes, garlic granules and a good glug of olive oil.
  3. Layer them on the baking tray and bake 40 minutes.
  4. Serve with the whole roasted chicken.

The taste of a simple roast chicken can be very neutral and bland at times. Romy Gill has elevated this classic dish with the warming spices of tandoori masala and chilli powder to give a real kick of flavour to the chicken.

To pair with the spicy chicken, Romy also serves sweet potatoes, roasted whole to give a gentle sweetness to the dish with a hearty salad to go with it. You can find the recipe for the sweet potatoes here.

  1. In bowl add tandoori masala; chilli powder, Greek yogurt, grated garlic cloves, honey, thyme stems, half the juice of a lemon, oil and Maldon Salt, whisking it together. Then apply the paste to the whole chicken evenly, leaving it in the fridge to marinate for at least 2 hours before roasting.
  2. After 2 hours, take the marinated chicken out and leave it to rest under room temperature whilst the oven is getting hot. Preheat the oven at 180C.
  3. Place the chicken on a baking tray and cover the chicken with a foil, making sure to seal the tray with the foil on all the sides properly.
  4. Put the chicken in the oven and cook for 1 hour, 30 minutes. Leave to rest for 10 minutes before eating.
  5. Serve with roasted sweet potatoes and a leafy salad.

Romy Gill showcases how to create the decadent orange and cocoa cake, a definite show stopper to finish a feast for any occasion! Orange and cocoa are an ‘match-made-in-heaven’ pairing – the cocoa is rich and indulgent, with the fresh, zesty tones of the orange. Bundled together, this creates a pudding that is full of flavours.

Why add peanut butter to the cake mix? Adding a generous spoonful to your mixture actually elevates the flavour into giving a warming, nuttier taste to the cake mixture. Also, this creates the cake to be a little more dense in texture, creating a rich cake to be enjoyed by many!

  1. Preheat the oven to 170C.
  2. Prepare a 20cm baking sheet, spread a little bit of butter inside the tin’s edges, and then place the baking sheet inside the tin. Keep aside.
  3. In a bowl add sugar, melted butter and whisk. Then crack the eggs, and add the buttermilk slowly in. Beat the mixture all together.
  4. Sift the flour, baking powder, cocoa powder, ½ tsp Maldon Salt, peanut butter, juice of the oranges, 1/2tsp orange zest, and then combine properly.
  5. Spoon the mixture into the prepared tin, spread evenly.
  6. Bake the cake for 25 minutes until it is well risen.
  7. Remove from the oven, leaving the cake in the tin until cool.
  8. Carefully turn the cake of on to the wire rack and peel off the baking sheet.
  9. To finish, sprinkle Maldon Salt and orange zest on top.

Romy Gill creates the comforting dish of lemon rice paired with peanuts and curry leaves. Using pantry staples, this dish holds authentic Indian flavours whilst also being very easy to make for your guests. Romy adds peanuts to the rice to give a crunchy texture to the dish, whilst also adding curry leaves for a gentle aroma.

  1. In a saucepan, add water and ½ tsp Maldon Salt, bringing it to boil for 6-7 minutes on medium heat. Drain the water and keep the rice aside.
  2. In a pan dry toast the peanuts on a low heat. Toast them until light brown.
  3. Remove them from heat and add to a bowl. In the same pan add ghee. Once the ghee has melted, add the mustard seeds and curry leaves.
  4. Add in the toasted peanuts, Maldon Salt, turmeric, and mix together. Cook with a lid for 5 minutes on low heat.
  5. Once all done, add the lemon juice, mix and serve hot as a side dish or on its own.

Join Romy Gill in creating these deliciously stuffed courgettes, filled with lamb mince and a bundle of spices to give a burst of flavour to the dish.

Courgettes can have a slightly sweet flavour when roasted in the oven. When they are stuffed with the gorgeous, succulent filling of lamb mince it causes the ordinary courgette to become much versatile when cooking. You can find over lamb dishes including our Slow Cooked Lamb Shoulder!

  1. Cut the courgettes in half and then scoop the flesh out. Mash the flesh in a bowl, mixing in the lamb mince; garlic, banana shallot, ground black pepper, paprika, turmeric, ground coriander, 1tsp Maldon Salt, tomato purée and chopped mint.
  2. Heat 3tsp of olive oil in a pan and add the mixture. Cook the mixture for 6-7 minutes on high heat.
  3. Once the mixture is half cooked, keep aside to cool down.
  4. Preheat the oven to 180C.
  5. While the oven is getting hot, fill the courgettes with the mixture. Sprinkle over the top of the filled courgettes with Maldon Salt and add the panko bread crumbs for a crispy crunch.
  6. Cook until golden brown for around 10 minutes.
  7. Enjoy with flat breads and a leafy salad on the side.