Season: Autumn

A cheesecake which celebrates the beautiful fresh figs in season at this time of year. Using yoghurt in the filling makes it creamy but without being overly sweet too.

Start by making the base for the cheesecake. In a small pan, gently melt the 65g butter. Place the hobnobs and Maldon salt into a food processor and blitz until they resemble sand. Drizzle in the melted butter and blitz again until it resembles wet sand.

In a 20cm round cake tin tip the buttery biscuit crumb into the base and then press and pack it in firmly. Set this in the fridge for an hour until it hardens up.

In a large bowl, use electric beaters to mix together the yoghurt, cream cheese, icing sugar and lemon zest until smooth and creamy. Top this onto the chilled biscuit base and place back into the fridge for an additional hour to firm up.

When ready to serve, carefully remove the cheesecake from the tin and place on a serving plate. Top with the halved figs, some thyme sprigs and a drizzle of honey. Finally finish with a final small pinch of Maldon salt to cut through the sweet honey. Serve immediately.

A paloma consists of grapefruit juice, tequila and lime. This one has the addition of Rosemary Syrup which adds a beautiful freshness to the cocktail. It is so simple and quick to make and you can store the syrup in the fridge for 1 week.

Start by making the rosemary sugar syrup. In a small pan add the granulated sugar and water along with the 4 rosemary sprigs. Bring to the boil and allow it to gently bubble until the sugar has dissolved. Remove from the heat and allow to cool before storing in an airtight container in the fridge until ready to use.

To make the cocktails start with the salt rim. Pour the Maldon salt onto a small, flat plate. Take 2 tumbler glasses and run a lime wedge around the rim. One at a time, turn the glasses upside down in the salt and turn them so the salt sticks to the rim. Set aside.

In a cocktail shaker add the Villa Ascenti gin with the grapefruit juice, rosemary sugar syrup and lime juice. Fill the shaker with ice and shake well for 1 minute. Fill the glasses carefully with ice and then pour in the cocktail from the shaker. Top each glass up with sparkling water and then garnish with a final sprig of rosemary.

The Chilton is a cocktail originating from Texas. It is incredibly refreshing, especially on a hot day, and is so simple with just lemon, vodka and soda. The salty rim works brilliantly with the lemon and the addition of blueberries here brings some Summer fruitiness to the drink.

Begin by making the salt rim on the glass. Place the Maldon salt on a small, flat plate. Rub the rim of a tall highball glass with lemon and then turn the glass upside down into the salt and turn to stick the salt around the rim.

Carefully fill the glass with ice. Add the Ketel One vodka, lemon juice and top up with soda water. Stir gently and then garnish with fresh blueberries and some slices of lemon.

The classic Bloody Mary…a cocktail known to have been created in the early 1920s by Fernand Petiot, a bartender based at The New York Bar, later known as Harry’s New York Bar. The iconic drink is made up of vodka, tomato juice with salt, dashes of hot sauces, black pepper and garnished with a celery stick.

Why is it called a ‘Bloody Mary’?

It is believed that the cocktail was named after Queen Mary Tudor of England, due to cruel antics in the persecution of Protestants whom she burned at the stake in the hundreds. The cocktail symbolises this; the vodka representing the Queen’s wicked temper and the red colour of the tomato juice reflecting the sheer bloodshed that the Queen caused.

What does a Bloody Mary taste like?

You are initially greeted with the sweet, tangy taste and aroma of tomato juice when you take a first sip from a classic Bloody Mary, with a slight ‘earthy’ undertone. With the added dashes of Worcestershire sauce to the drink, you can also experience a subtle level of heat and spice.

Our recipe includes a Maldon Smoked Salt rim. This is an important ingredient to the cocktail as the flaky Maldon Salt elevates the overall flavour of the drink; intensifying the sweetness and counteracting the bitterness of the tomato juice. Additionally, the smoked salt element allows a gentle, warming undertone to come through when you take your first sip…utterly delicious!

Here is how to make our Bloody Mary Cocktail with Smoked Salt…

  1. Start by preparing the glasses with a smoked salt rim.
  2. Take 2 highball glasses and run a lemon wedge around the rim. Then pour some Maldon Smoked Salt onto a small, flat plate.
  3. Take each glass and turn it upside down into the salt and turn and press it so the smoked salt sticks to the rim.
  4. Set aside while you make the Bloody Mary.
  5. Into a jug add the Ketel One vodka, spicy tomato juice and lemon juice and mix well. Then fill the jug with ice and add the Worcestershire sauce, Tabasco and cracked black pepper (to taste). Stir the ice round until it has chilled all the ingredients but not too long as to water it down.
  6. Fill the Maldon Smoked Salt rimmed glasses with ice. Then pour in the Bloody Mary cocktail.
  7. Garnish with a stick of celery, a wedge of lemon and some olives on a cocktail stick.

What to serve with a Bloody Mary Cocktail?

As the cocktail is primarily tomato-based, it makes sense to pair this drink with some ‘deliciously’ good savoury dishes…

We recommend serving a wholesome, homemade pizza, as the tomato and cheese toppings on the baked dough compliment the flavours perfectly with a Bloody Mary, creating a flavour-pairing that is a match-made-in-heaven!

Cheese itself is a ingredient that works great with tomatoes, spices and herbs…which is exactly what a Bloody Mary possesses! As a result, a side dish of scrumptious, arancini balls made with melting mozzarella and parmesan is ideal with the cocktail.

Is a Bloody Mary spicy?

Because a Bloody Mary includes a few dashes of Worcestershire and Tabasco sauce, the cocktail can be a bit on the spicy side depending on how many dashes you put into the mixture. To make it less spicy, simply reduce or take out the sauce elements from the drink and stick with just the Maldon Smoked Salt rim for a gentle, warming flavour.

Salted caramel works beautifully in this take on a classic espresso martini. Delicious served after dinner alongside Coffee Macaroons.

  1. Mix together the hot espresso with the caramel sauce and Maldon salt, stir together so the caramel and salt melt. Place this into the fridge or freezer to cool completely.
  2. In a cocktail shaker add ice cubes, then the cooled espresso, vodka and coffee liqueur. Shake it well for 1 minute.
  3. Then pour into martini glasses through a fine strainer, making sure to add all the liquid.
  4. Dust half the top with cocoa powder and garnish with 3 coffee beans.
  5. Serve immediately alongside coffee macaroons.

You will not miss the Amaretto in this alcohol-free variety! The combination of pineapple and almond extract tastes very similar to the original and makes a delicious sweet and sour cocktail.

In a cocktail shaker add the Maldon salt, sugar syrup and almond extract. Mix together well to dissolve the salt into the sugars. Then fill the shaker with ice and add the pineapple juice, lemon juice and egg white. Shake well again for 1 – 2 minutes.

Strain the mocktail into two tumbler glasses filled with ice. Garnish with a slice of fresh pineapple.

Did you know Havan, Cuba is where the the mojito cocktail originated from, with the main components of this refreshing cocktail being rum, or ‘aguardiente de caña’ which means burning water, with also the sweeter elements of lime, sugarcane juice and of course, mint!

We’ve taken on the classic and giving it our own refreshing twist with our alcohol-free mocktail which is bursting full of Summer flavours. The watermelon and basil is a fresh tasting alternative to the traditional lime and mint mojito, giving it a slightly sweeter flavour when a pinch of Maldon Salt is added to the sugar syrup mixture.

  1. In a blender, add the watermelon and blitz until smooth – then pass this through a sieve to remove any pips.
  2. In two tall highball glasses start with a handful of basil leaves in each, 1 tbsp of sugar syrup and a pinch of Maldon salt. Then muddle these together using a muddler (or similar) to break down the basil leaves and infuse the flavours.
  3. Add the lime juice, fill the glass with ice and finally top up with the strained watermelon juice. Mix together.
  4. To serve, garnish with a small triangle of watermelon, a slice of lime and some basil leaves.

A traditional Moscow mule contains Vodka, lime juice and ginger beer – this middle eastern version has the addition of pomegranate juice and fresh mint which works brilliantly alongside the Smoky Baba Ghanoush, perfect for hot summer evenings or BBQs.

In a tumbler glass add the vodka, lime juice and pinch of Maldon salt and mix together. Fill the glass with ice and then add the pomegranate juice. Top up with ginger beer and garnish with pomegranate seeds, a slice of fresh ginger and a sprig of mint. Serve immediately with smoky baba ghanoush and crudites.

Arancini are a traditional Sicilian dish, comprising of balls of cooked risotto rice that have been stuffed, coated with breadcrumbs and then gently fried in oil until deliciously golden and crispy. In Sicily, arancini are a common street food dish which is served all year round!

The most common types of arancini is an al ragu, which is filled with meat, and an al burro, which is filled with ham and cheese within a béchamel sauce.

We’ve put a twist on the classic and included the wholesome butternut squash and fontina cheese. The squash will give a soft, nutty and slightly sweet taste, whilst the fontina cheese will give a gentle butteriness to the dish.

We also pair our arancini balls with a delicious homemade salsa verde. This is made through a combination of chopped herbs, capers, cornichons, and of course a sprinkle of Maldon Salt for elevation!

You can wash these down with our delectable Italian Negroni Spagliato, a cocktail in which is both vibrant in taste and looks! It is made from using prosecco instead of gin, with Campari and vermouth.

  1. Preheat the oven to 180C.
  2. Place the diced butternut squash onto a baking tray and drizzle with 1 tbsp of olive oil. Place the tray into the preheated oven and roast for 20 minutes until the squash is tender and golden.
  3. In a large sauté pan, heat 1 tbsp olive oil and 30g butter until they are melted and foaming. Add the finely chopped onion and a generous pinch of Maldon Salt. Gently fry the onion over a low heat until they turn translucent and soft, without catching or going golden. Next add the crushed garlic and chopped sage and fry this for an additional 3 minutes.
  4. Next add the arborio rice and stir into the onions and garlic so the grains are well coated. Fry for a couple of minutes before adding the white wine. Allow the white wine to bubble and be absorbed by the rice. Once the wine is absorbed begin adding the hot vegetable stock a ladle at a time, allowing each addition to be absorbed by the rice before adding the next. The rice should be tender but still with a little bite.
  5. Take half the roasted butternut squash and place into a blender or food processor and blitz until smooth. Add the pureed butternut squash to the risotto and heat through until smooth and creamy. Now add the roasted butternut cubes and stir them through. It is important to season the risotto well, adding a good pinch of Maldon Salt and cracked black pepper – taste to check.
  6. Finally, take the risotto off the heat and add the 10g butter, stirring through to give a glossy finish. Set aside and allow to cool completely before placing in the fridge for at least 1 hour (it is best to do this the day before and leave in the fridge overnight).
  7. Once the risotto has been in the fridge, it is time to shape and roll the arancini balls. Take some risotto and flatten in the palm of your hand, then place a small chunk of fontina cheese in the middle before closing your palm and shaping the risotto around the cheese. Press firmly and roll the risotto into a ball just slightly smaller than a golf ball. Place this on to a baking tray and repeat with the remaining risotto and cheese.
  8. Take 3 bowls. In one bowl add the plain flour and then season it with Maldon Salt and cracked black pepper, mixing in well. In the second bowl add the egg and beat it. In the third bowl add the panko breadcrumbs. You want to coat the arancini balls in this order, starting with the flour and tapping off any excess, then the beaten egg and finally the panko – making sure to press the breadcrumbs in well. Repeat until all the balls are coated and then place them in the fridge for 20 minutes.
  9. Meanwhile, make the salsa Verde. In a food processor add the olive oil and herbs and pulse together until they are roughly chopped but not completely smooth. Tip this into a bowl and add the chopped capers, cornichons, mustard, red wine vinegar and some Maldon Salt and cracked black pepper. Stir until combined and set aside.
  10. Place some oil into a large high sided pan so it is at least 3 inches deep. Heat it until it reaches 160C and then you are ready to fry. Fry the arancini for 2 – 3 minutes until they are golden brown and crisp on the outside, you may need to do this in small batches. Remove them from the oil with a slotted spoon or spider and place onto a tray or plate with some kitchen paper so it can absorb any excess oil.
  11. When all the arancini are fried serve them warm on a platter with the salsa Verde to dip. These are perfect alongside a sparkling bitter-citrus Negroni Spagliato.

Can this be made vegan?

This recipe can easily be adapted to become vegan-friendly! Instead of the fontina cheese, you can use a mixture of both nutritional yeast and soy cream to create a cheese-like flavour to the arancini balls.

Make sure to use vegan white wine instead of your usual, as most white wines usually contain animal-derived fining agents within the ingredients. Most supermarkets will carry this alternative for you. Look out for the label ‘Certified Vegan’ as the registered trademark.

What can you serve with arancini balls?

Arancini balls can be served with a multitude of things!

You can include arancini within your cheese platters, which is a popular choice amongst many! You can accompany this with a delicious fig jam amongst a bed of freshly baked focaccia.

If you want to serve your arancini balls with something warmer, we recommend pairing the balls with our delicious Squash Soup with Crispy Mushrooms, made by the talented Xanthe Gladstone. Not only is this great for warming yourself up during the cold days, but the pairing of both squashes in the arancini and soup go beautifully together!

Lastly, if you are looking for something lighter, why not try our delicious Stir Fried Kale with Chilli and Fried Garlic. This makes a perfect mid-week side dish, where the arancini balls can be gently added to give depth to the recipe.

Can you make these ahead of time?

If you have time, it’s best to make the risotto up the day before and allow it to cool in the fridge overnight – it makes shaping them into balls and coating them in breadcrumbs much easier.

@thehonestgrazer

  1. Pre-heat oven to 180ºC and bake the whole garlic for 45min until soft
  2. In a bowl mix together the roasted garlic, butter and salt and truffle olive oil.
  3. In a pan, cook the mushrooms in the butter with soy sauce and balsamic vinegar until caramelised.
  4. Serve on toasted sourdough as is or add some hummus and thyme for a fuller meal.