Season: Winter

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.

After 30 years in the making, Piper’s Farm has recently released their new cookbook ‘The Sustainable Meat Cookbook: Recipes & Wisdom for Considered Carnivores’. With over 100 seasonal recipes, the book explores the celebration of meat and the ethicality that comes with it. Within the cookbook is the autumnal favourite, the humble Toad in the Hole.

A true classic that makes the perfect midweek meal. We have spruced up this family favourite by adding some beautiful squash to give you an extra portion of delicious vegetables, making the meat go even further. With a good pinch of Maldon Salt, the warming flavours are elevated amongst the succulent sausages. Serve with lashings of onion gravy and you have the ultimate crowd-pleasing dish.

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. To make the batter, add the flour to a mixing bowl with a good pinch of Maldon Salt and pepper. Add the eggs and gently whisk in the milk to form a smooth batter. Set aside to rest for 30 minutes.
  3. Place the squash wedges in a wide baking tray with the sausages, a drizzle of olive oil, rosemary, garlic and Maldon Salt and pepper. Bake for 25 minutes until the squash is tender and the sausages are cooked.
  4. To the roasting tin filled with squash and sausages, add the lard and place in the oven to heat up for about 5 minutes.
  5. When the tray is very hot, add the batter and quickly return to the oven. Bake for 30 minutes. Five minutes before the toad in the hole is ready, sprinkle over the Cheddar and return to the oven to melt and bubble.
  6. To make the gravy, add a drizzle of olive oil to a pan over a medium heat and slowly cook the onions for about 25 minutes until fully softened and lightly golden.
  7. Then add the miso paste, Worcestershire sauce and water to the onions. Bring to the boil and season with Maldon Salt.
  8. Serve the toad in the hole with the onion gravy and some seasonal greens.

This orange and carrot salad, paired with barbecue grilled halloumi creates the perfect salad for any summer dinner party!

  1. Wash, dry and de-leaf the fresh mint. Set aside a few whole leaves and chop up the rest finely. Juice ½ a blood orange, filter out the excess bits/pips with a sieve, then season the juice with Maldon Salt and pepper. Add the olive oil, cumin and chopped mint and mix together well. Put this salad dressing in the fridge for later.  
  2. Cut the peel and pith away from the rest of the oranges with a very sharp knife until the pulp is completely clean. Cut each orange into segments and toss into a salad bowl.  Using a vegetable peeler, finely shred the peeled carrots into the bowl, and add the olives and salad dressing together.
  3. Chop the halloumi into thin slices, lightly brush with olive oil and then grill on the barbecue until golden on both sides. Serve together with the salad. Add a pinch of Maldon Salt for seasoning.

Bread and Butter Pudding is a novel favourite when it comes to British classic desserts. The combination of chocolate and orange gives the pudding a balance of richness with fresh, zesty tones.

  1. Grease the base and sides of a deep baking dish (roughly 25 x 20cm).
  2. Mix the melted butter with the marmalade. Use this to brush both sides of the brioche slices, and then slice them in half diagonally. Arrange the slices in the baking dish and scatter over half of the chocolate chips. Use a Pinch of Maldon Salt to sprinkle over the dish for taste.
  3. In a large bowl whisk together the double cream, whole milk, eggs, caster sugar, orange zest and cinnamon. Pour the mixture over the brioche slices and then leave the mixture for 30 minutes for the brioche to absorb the custard.
  4. Preheat the oven to 180c.
  5. Once the pudding has sat for 30 minutes it is ready to bake. Sprinkle over the remaining chocolate chips and the demerara sugar then place into the preheated oven for 30 – 35 minutes until golden brown on top and the custard has just set.
  6. Allow it to sit for a couple of minutes before serving with some extra cream.

Learn how to create the classic Chelsea Bun, infused with the flavours of sweet and spicy from the Chai tea, paired with cardamom to give warmth to the dessert.

Start by making the dough:

  1. In a small pan add the milk and butter and gently heat until the butter is melted. Take off the heat and allow to cool slightly, you want it to be lukewarm. In a stand mixer add the strong white flour, yeast, caster sugar, cardamom, and Maldon salt, mix this together so the sugar and spices are mixed well in the flour. Then make a well in the middle of the flour mixture and add the beaten egg along with the milk and butter mixture. Then turn the stand mixer onto low and mix. Using the dough hook attachment on the stand mixer, continue to mix and knead the dough for 5 – 10 minutes until smooth, supple and elastic.
  2. Cover the bowl in cling film and leave the bowl in warm place for approximately 1 hour, or until the dough has doubled in size.

While the dough is proving, you can make the filling:

  1. In a large bowl mix together the softened butter with the light brown sugar, cinnamon, and cardamom. Grease a 20 x 30cm baking tin with some of the softened butter.
  2. When the dough has doubled in size, knock the air out with your first. Then, tip the dough onto a lightly floured surface and roll it out till its roughly 30 x 50cm. Leaving a space along one of the long edges to start your rolling, spread the spiced butter filling across the rest of the dough and smooth it out. Then sprinkle evenly across the top of this with the currants and dried cranberries, using your hands to press them in slightly to the dough.
  3. Using the long board you have kept clean, tightly tuck this under and roll the dough until you have a neat spiral with the filling. Once rolled, use a sharp knife to trim off the messy ends, and then cut into 12 equal rolls. Then place the rolls, spiral side up, in the greased baking tin with a 1cm gap between them. Loosely cover the tray with cling film and allow them to prove for a second time in a warm place for 30 minutes until well risen again.

Whilst the buns are proving preheat the oven to 180c.

  1. When the buns have risen and doubled again, they are ready to bake. Place them in the middle of the oven and bake for 20 – 25 minutes until golden brown and baked through. While they are baking, place the 2 tbsp golden caster in a small bowl and add a tbsp of boiling water, stir until the sugar has dissolved and then set aside to cool. Remove from the oven and then brush all over with the caster sugar syrup, then allow the buns to cool.
  2. For the final icing garnish, mix together the icing sugar with the spices. Then add 2 – 3 tbsp of water until it is smooth but with a good drizzle consistency. Place the icing into a small piping bag and snip off the end. Pipe and drizzle the buns with the icing in a zig zag pattern.

Make the British cult-favourite but vegan style! This recipe shows how to make the decadent, soft pudding combining the flavours of sweet fruits and the rich toffee sauce.

  1. Grease a 25 x 20cm oven proof baking dish with dairy free butter and preheat the oven to 180c.
  2. Start by making the sponge mixture. Roughly chop the dates and place in a heatproof bowl along with the bicarbonate of soda. Add the oat or almond milk to a pan and onto the heat, gently bring up it to scalding point. Pour the hot milk over the dates and allow it to steam and soften the dates for 10 minutes. Once the dates have softened and the mixture has cooled, add them along with the milk mixture into a food processor or blender and mix until smooth.
  3. In a large bowl, beat together the dairy free butter and the soft brown sugar until light and fluffy and well incorporated. Next add the date and milk puree and mix through. Finally add the self-raising flour and spices, along with the Maldon salt. Fold this through the wet mixture so it smooth but making sure not to overmix the batter.
  4. Tip the batter into the greased baking dish and smooth over the top. Place into the middle of the preheated oven and bake for 40 minutes until well risen and a skewer comes out clean in the middle. Remove from the oven and set aside.
  5. While the sponge is baking you can make the sticky toffee sauce. In a small saucepan add the dark brown sugar and dairy free butter and melt together, then lower the temperate and cook together for 5 – 10 minutes until smooth and syrupy. Remove this from the heat and add the dairy free cream, stirring it in.
  6. Once the sponge has come out of the oven, pour most of the sticky toffee sauce over the pudding – but leave some for extra drizzling! Sprinkle the top of the pudding with Maldon salt.
  7. Serve the pudding while it is still warm with some dairy free ice cream and an extra drizzle of sticky toffee sauce.

Take the pastry out of the fridge 30-45 minutes before you want to use it – this just allows it to warm and soften a little so it won’t crack on unrolling.

Once the pastry has come to room temperature, unroll it onto the worktop. Use a small sharp knife to slice it into 6 equal square-ish pieces. Take a piece and lift it into one of the holes in the muffin tin, crimping and pressing it down to the base but leaving the frilled edges proud of the tin to contain the filling. Repeat with the other pieces of pastry then slide the tin in the fridge to chill for half and hour – this will help prevent the pastry shrinking when you cook it. so the filling

Whilst the pastry is chilling, make the filling. Add the raisins to a small bowl and pour over boiling water to cover. Leave to soak for 30 minutes before draining well.

Meanwhile add the brown sugar and butter to a bowl and beat until smooth and creamy with an electric whisk. You can also use a food mixer, or do it by hand with a wooden spoon and a bit of elbow grease. Add the egg, syrup, vanilla and salt and beat until smooth.

Remove the tin from the fridge and divide the drained raisins between each pastry case then pour over the filling mixture. Side the tin back into the fridge whilst you light the barbecue.

To bake in a barbecue you need to create and oven-like heat, so you cook using convection (or hot air) currents rather than the direct heat from the fire. The best way to do this is to light two small charcoal fires, one on either side of your barbecue, with a generous fire-free zone in the middle. you will need a barbecue with a lid you can close to trap the hot air inside.

Once the barbecue is hot (aim for a temperature of around 200C) set the tin of tarts in the centre between the two fires and shut the lid. Bake until the filling is just set and the pastry is golden – around 30 minutes, depending on the heat of your fire. The filling may ooze up and out a little. Allow to cool a little before easing from the tin. Serve warm or cold, sprinkling with a just a few extra flakes of Maldon just before eating.

To cook inside:

Pre-heat your oven to 200C fan temp and bake for around 20 minutes. These tarts cook slightly quicker in a conventional indoor oven.

This recipe shows you how to prepare radicchio for salad and combines apple, rocket, pecorino and pine nuts along with a beautiful dressing.

  1. Start by preparing the dressing for the salad. In small bowl or jug, combine the lemon juice, olive oil, walnut oil and cider vinegar. Whisk together and then season with Maldon salt and cracked black pepper. Set aside.
  2. To prepare the radicchio, carefully pluck the leaves off working your way into the centre core. Once you reach the inside white core, discard this as it can be bitter and tough.
  3. Arrange the radicchio leaves on a large serving platter and toss with the apple matchsticks, wild rocket and dill.
  4. Drizzle the dressing over the leaves and apple before topping with the pecorino shavings and toasted pine nuts, plus a final garnish of dill fronds.

FAQ

This recipe is packed full of hearty green vegetables and baked eggs. It is full of flavour from the spices, feta, herbs and lemon and makes a great brunch or lunch dish.  

  1. Take a large frying pan – a cast iron pan works well for this, as it needs to be oven proof also – and place on a medium heat. Heat 1 tbsp of olive oil, and when hot, add the sliced spring onions and fry gently until softened.
  2. Once softened add the crushed garlic, cumin seeds and ground coriander and continue to fry for another 2 minutes until starting to smell fragrant.
  3. Next add the cavolo nero, spinach and lemon juice and zest. Cook this down gently, stirring often for 5 minutes until the cavolo nero and spinach has softened and wilted. Once they are cooked down, add the frozen peas, chopped coriander and dill fronds and cook for another 2 minutes.
  4. Now you want to create 4 shallow wells in the vegetable mixture and carefully crack the eggs into each hole. Turn the heat down and gently cook the eggs on the hob for 3 minutes before placing into the preheated oven for 5 – 8 minutes. You want the whites to be just set but the yolks to still be runny, so it is worth keeping an eye on them. 
  5. Remove the pan from the oven as soon as the eggs are cooked. Top the dish with the feta cheese crumbled over the top, the picked mint leaves and some extra dill fronds. Finally finish with a drizzle of olive oil, some Maldon salt and cracked black pepper. Serve the eggs immediately to the table for everyone to serve themselves alongside some toasted sourdough.

There’s something truly special about baking cookies that feel both indulgent and nourishing – and these homemade oat cookies are just that. Packed with wholesome rolled oats, rich dark chocolate, chewy dried fruits and a medley of chopped nuts, they’re bound together with creamy cashew and almond butter for a decadent texture and taste. The magic touch? A pinch of Maldon Sea Sat flakes, which enhances every flavour and adds a subtle crunch.

Finished with decorative chocolate swirls on top, these cookies are perfect for cosy autumn gatherings, thoughtful homemade gifts, or simply treating yourself after a long day. Every bite is a celebration of comfort, craft and a little salty-sweet sophistication!

How to Make Oat Biscuits With Dried Fruits, Nuts and Chocolate

  1. Preheat the oven to 180C and line two baking trays with parchment paper.
  2. In a large bowl mix together the oats, Maldon Sea Salt, baking powder, chopped nuts and dried fruit. Set aside.
  3. In a smaller bowl, mix together the cashew butter, almond butter, maple syrup and coconut sugar. Stir until well combined and the coconut sugar has dissolved.
  4. Pour this wet mixture into the larger bowl with the dry ingredients and mix together until well distributed and combined.
  5. Take a small amount of the mixture and roll together in your hands – roughly the size of a golf ball. Place onto the lined baking sheets with a 2inch gap in between and press down gently to flatten slightly. Place into the preheated oven and bake for 10 – 12 minutes until golden brown on top. Remove from the oven and allow to cool on the baking sheets.
  6. Once cool, use the melted dark chocolate to drizzle across the tops of the cookies. Sprinkle with a final pinch of Maldon salt and then allow the chocolate to set before serving.

FAQ