Season: Autumn

You’re really missing out if you haven’t had a go at making these beautifully crispy Turnip Chips, which make a great alternative to the classic potato chip. Not only perfect for a low-carb diet, the turnips when baked give a gorgeous, sweet and nutty flavour, with a texture almost like velvet in the middle, yet crispy on the outer.

These turnip chips can be enjoyed on their own with a dipping sauce, or can be paired perfectly well with our Slow Cooked Lamb Shoulder recipe to soak up all the juices!

Preheat the oven to 200ºC. Cover a baking sheet with parchment paper.
Toss the turnips with olive oil, paprika, garlic powder, onion powder, Maldon Salt and pepper.
Place in one layer on the baking sheet and bake for 18-20 minutes, turning them over after 10 minutes until they are nice and crispy.
Mix your sour cream with the chives and season with Maldon Salt and pepper.

How to cut a turnip into a chip shape?

Peel the turnip and remove any green stems. Beggin cutting the turnip into planks and then start slicing into smaller chip-like size, around 2-inches long.

Are these suitable for a keto diet / is this recipe low carb?

Turnips are perfect for a keto / low carb diet! Accordingly to USDA, there is around 6g of net carbs per 1 cup serving, causing this root vegetable to be great for your daily carb limit.

What other vegetable would this work with?

There are a bountiful of veggies in which you can turn into fries! You can use mostly any root vegetable to turn into chip, including; sweet potatoes, carrots, parsnips and plantain and even butternut squash! It’s all about learning the cooking time for these vegetables so make sure you research thoroughly!

Cut the swede into equal- sized chunks, drizzle with 2 tbsp of the oil, season and roast for 50 mins or until completely soft. Leave to cool slightly, then pulse in a food processor until broken down. Add flour, Parmesan and some seasoning, then pulse again to form a sticky dough.
Bring a large pan of salted water to the boil in which to cook your gnocchi later. Flour your hands and divide the dough in three. On a floured surface, roll each portion into a sausage about 1cm in diameter. Using the back of a table knife, cut into pieces 2.5cm in length – this gives a tapered edge to the pieces of gnocchi.
Working in batches, cook the gnocchi in the water for 30 secs or until they rise to the surface. Remove with a slotted spoon and drain on a tray lined with kitchen paper.
Heat the remaining oil in a large frying pan over a medium heat. Fry the gnocchi in batches for 2 mins on each side until browned.
Melt the butter in the pan, add the sage leaves and fry until crisp. Divide the gnocchi between bowls then spoon over the crisped sage and buttery sauce. Serve with pepper, Maldon Salt and grated Parmesan.

Join us in creating the perfect gift of homemade fig jam for your friends and family. This recipe is great when accompanied with a fresh loaf of bread or used as a side condiment for a cheeseboard.

Pull the stems off the figs and cut them into chunks to give the jam some texture.
Add all the ingredients into a saucepan with a splash of cold water (roughly 150ml)
Mix to combine them and bring to a simmer over a medium-low heat, stirring constantly for 10 minutes.
Then cover and simmer on a very low heat for 1 hour stirring occasionally.
The figs will break down and you’ll be left with a delicious jam with textured bits from the soft fig skin.
Popping your jam into jars is a slightly lengthy process… but worth it to give it the longevity so you can enjoy it later in the year. Pop your sterilised glass jars on a tray and slide them into the oven at 130c/275f (don’t have it any hotter as they may shatter) leave them in the oven for at least 20 minutes. Be extremely careful taking them out one by one using oven gloves, popping them on to a heat proof mat or pad. Spoon the hot jam mix straight into the jars and seal the lid tightly.
Pop your jam in the cupboard, once open keep in the fridge and consume within 2 months!

What cheese pairs well with fig jam?

Camembert and Brie pair beautifully well with figs in general. Head over to our Ultimate Christmas Cheeseboard recipe to see such how perfect the balance in flavours go together.

Should the fig skin be left on or taken off?

Remove the skin from the figs you are prefer your jam to be smooth. However, if you prefer a more preserve-like texture, leave the skins on.

Join us in creating our delicious Bellini cocktail; infused with the wintery flavours of sweet, fig jam with an added kick of zest and fizz through the use of lemon juice and prosecco. Head over to our Fig Jam recipe to make your very own fruit preserve in the comfort of your home. Homemade jam tastes much better than store bought due to the rich nutrients that your garden soil can bring, with also being a much healthier alternative due to having less sugar content than the usual store bought versions.

The origins of the renowned Bellini is believed to have come from the mid 1930-1940s, where Giuseppe Cipriani based in Italy, (founder of Harry’s Bar), named the drink after it’s striking ‘sunset’ colour in which reminded him of the paintings by Venetian artist Giovanni Bellini! This is why we use the flavoursome fig jam in our Bellini, as not only does it give a delectable, rich taste to the drink, it also gives a vibrant, peach colour which will ‘wow’ your guests as you serve them this tipple.

Add the ingredients into a shaker with plenty of ice, securing the lid or shaker tin tightly.
Shake with both hands until well chilled in a vigorous motion, horizontally over your shoulder. You will know you have shaken well when the shaker starts to frost up from the outside.
Strain your cocktail into a chilled glass with ice.
To finish, add a small pinch of Maldon Salt to enhance the sweet flavour of the fig jam.
Garnish the cocktail with dried orange and lemon slices.

Do you enjoy making cocktails?

You can find our Cocktail Club series with the talented Christie Knight on our YouTube Channel. The series includes how to make cocktail classics such as the Bloody Mary, to unique alcohol-free tipples including the Negroni.

We LOVE seeing your creations! Make sure to tag us on Instagram using #maldonsalt.

Being a vegetarian during the winter season’s can be hard when you are constantly being surrounded by meat ‘heavy’ dishes. Here we’ve created the classic British wellington with a twist! You’ve heard of a mushroom wellington, but have you filled with the wholesome butternut squash as well? This wellington holds an abundance of delicious flavours whilst also bringing the vibrant, bold colour of the squash to really ‘wow’ your guests. All wrapped up in a buttery, flaky puff pastry this is a recipe that not only delivers in flavour, but is easy to create!

Wondering what you can add as a side to this dish? As a wellington is a quite a heavy dish in general, we recommend ‘lighter’ vegetables, including our delicious Honey Roasted Parsnips.

Now, there’s always room for pudding! Why not try our simple yet decadent Chocolate Cake, sprinkled with a pinch of Maldon Salt to enhance the sweetness of the dessert. Missing a pack? Head over to our Where to Buy page to find out where you can purchase our salt.

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.
Meanwhile, make mushroom layer. Heat remaining 2tbsp olive 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 a pinch of Maldon Salt and miso and cook for a further 2min. Remove from the heat.
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.
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.
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.
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.

Tag us in your creations #maldonsalt !

Easy Honey Roasted Carrots with Lemon and Salt

Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it gives a sudden brightness, with a generous smothering of honey to enhance the sweetness of the vegetable.

This recipe pairs perfectly well with our Slow Cooked Lamb Shoulder and Rolled Porchetta recipe. Add a generous pinch of Maldon Salt to enhance the flavour and draw out the bitterness.

Preheat the oven to 200C / 220 F / Gas Mark 6.
Peel and chop the tops and tails of the carrots. Make sure to remove any stems.
Place carrots on a baking tray lined with parchment paper. Add the olive oil and a generous pinch of Maldon Salt and pepper.
Cook the carrots for 20 minutes, turning them halfway for an even roast.
While the carrot are roasting, in a small bowl mix the lemon juice and honey.
Once the carrots are roasted, take the carrots out of the oven and drizzle over the honey and lemon glaze.
Add the sprigs of thyme to the carrots. Toss lightly and return to the oven for a further 10 minutes.

Can you use store bought lemon juice?

You can…However it is preferred to use fresh lemon juice. This is because bottled lemon juice usually contains additives and preservatives like sodium metabisulphite in which gives a much more intense, artificial taste when seasoning your vegetables. As a result, we recommend fresh lemon juice because not only is it completely natural and fresher in taste, in contains significantly more vitamin C.

Fresh thyme or dried thyme?

In dried form, thyme actually holds much more flavor than fresh. Therefore, when using dried thyme make sure to use it in less volumes than you would with fresh due to the intensity of taste and aroma.

What carrots are best for roasting?

We recommend using the classic Red Core Chantenay carrots. This is because they are very versatile in the way they are cooked, and become sweeter in storage.

Adam Byatt’s salted caramel custard tart recipe is luxurious and decadent in taste. The custard is beautifully smooth and melts in your mouth whilst the pastry is nice and crumbly.

For the pastry:

Mix the flour and sugar in a bowl until evenly combined. Add the butter and run it in until the mix resembles breadcrumbs.
Mix the egg and water in a jug until combined, pour into the dry ingredients in the bowl and knead gently to a smooth dough. Wrap in clingfilm and leave to rest in the fridge for an hour before using.

For the tart:

Bring cream to the boil. In a separate bowl, combine egg yolks and 150g sugar.
Pour the cream over eggs and sugar. Place 1 Litre of this mixture into bowl and add the Maldon Salt.
In a separate pan, over a low heat, bring 280g sugar to a dark caramel. Once a dark caramel forms, slowly incorporate this into the custard mix in the bowl, whisking continually. Combine this with any remaining custard and pass through a fine sieve.
Remove the skin and large bubbles off of the mixture and cover with cling film to contact. Leave standing for 5 minutes before removing the cling film, taking the small bubbles with it.
Pour into two in 10 inch x 3 inch blind baked tart rings and bake at 130 C fan 2 for 40-50 minutes or until set.
Leave to stand for an hour before slicing and enjoy with pouring cream.

This salt baked celeriac recipe from Adam Byatt makes a fantastic, vegetarian dish for your dinner party. Although it may look complex, it’s actually very easy to make! Serve with a splash of olive oil and a pinch of Maldon Salt and your guests will be wanting seconds!

Preheat oven to 190C/ Gas Mark 5.
Line a baking tray with parchment paper.
Begin making the crust by whisking the egg whites until stiff peaks form. Then, fold in the salt until a firm paste forms that holds it’s shape.
Flatten 1/4 of the paste into a circle on the baking sheet. Set aside.
Wash the celeriac, trimming off any roots and cutting off a small amount from the base so that the celeriac can sit flat on the baking tray.
Put the celeriac on top of the paste, covering with the remaining paste. Make sure it is completely sealed in an even layer.
Bake in the oven for at least 3 hours, 30 minutes. If you want to know whether it is cooked, poke a skewer through the crust into the celeriac. It is ready when there is no resistance to poking.
Once cooked, rest for 1 hour within it’s salt crust.
After the celeriac has rested, cut the top of the crust off with a bread knife. Make sure to keep this to one side!
Now, begin cutting the top off the celeriac. Mash the flesh with a fork gently. Add a splash of olive oil, Maldon Salt, rosemary and cracked black pepper. Mix with a fork again until evenly combined.
Place the whole celeriac onto a board or plate and serve.