Season: Winter

This recipe was created by Annie-Mae Herring

There’s nothing quite like a plate of perfectly cooked lemon sole and golden, crispy chips to celebrate the flavours of Essex. Sourced straight from the county’s shores, lemon sole is a delicate, buttery fish that deserves to be treated with the best seasoning. That’s why we’re using Maldon Garlic Sea Salt, enhancing it’s natural sweetness with a subtle garlicky depth. We wrapped our lemon sole in a copy of theEssex Chronical for that final, ‘Essex’ touch.

And what’s a fish supper without chips? Thick-cut, triple-cooked chips, also dusted with the same flavourful sea salt, brings the perfect balance of crunch and fluff. This dish is a true homage to Essex – a simple yet indulgent nod to it’s rich coastal heritage.

Here is how to make lemon sole and chips

Recipe created by Annie-Mae Herring – https://www.instagram.com/theculinarybee/

Prepare the chips – Peel the potatoes and cut them into thick batons. Rinse under cold water, then simmer in salted water for 8–10 minutes until just tender. Drain and let them steam dry.
First fry – Heat oil to 140°C. Fry the chips in batches for 5 minutes, just until they form a light crust. Drain on a rack and cool completely (this can be done ahead).
Roast the fish – Preheat the oven to 200°C. Lay the lemon sole on a lined tray, drizzle with olive oil, and season with Maldon Garlic Sea Salt and Original Sea Salt. Scatter over chopped herbs and arrange lemon slices on top. Roast for 12–15 minutes, until the flesh is just opaque and flakes easily.
Make the tartare sauce – Mix mayo, mustard, gherkins, capers, and tarragon. Squeeze in a little lemon juice and stir. It should be thick, ‘spoonable’, and packed with flavour.
Final fry – Heat oil to 180°C. Fry the chips again for 5–6 minutes, until deep golden and crispy. Drain on paper towels and toss with more Maldon Garlic Sea Salt while hot.
Serve – Pile everything onto a sheet of Essex newspaper. Fish, chips, a generous dollop of tartare. A cold cider or bitter on the side. Best eaten outdoors, fingers greasy, with a bit of salt still clinging to your lips.

Indulge in a delicious twist on a brunch classic with these Savoury Eggs Benedict Pancakes with Crispy Bacon, made from scratch. Fluffy, parmesan-infused pancakes replace traditional English muffins, creating the perfect base for layers of crispy streaky bacon, perfectly poached eggs, and a rich, velvety hollandaise sauce. With a hint of chives and a touch of cayenne for added flavour, this dish is a showstopper for any breakfast or brunch occasion. Whether you’re treating yourself to a leisurely weekend meal or impressing guests, this easy-to-make from-scratch pancake recipe delivers a satisfying balance of savoury, creamy, and crispy textures in every bite.

Here’s how to make the savoury eggs benedict pancakes with crispy bacon

Step 1

Start by making the pancake batter. In a large bowl, mix together the self-raising flour and Maldon Sea Salt. In a small jug, combine the milk and beaten egg. Create a well in the centre of the flour, then gradually add the milk mixture, whisking thoroughly after each addition to prevent lumps.

Step 2

Once all the milk and egg have been incorporated and you have a smooth batter, add the grated parmesan and finely chopped chives. Whisk again, then set aside.

Step 3

Preheat the oven to 180°C.

Step 4

Next, prepare the hollandaise sauce. Choose a small glass bowl that fits comfortably over a saucepan without touching the water. Fill the pan with approximately 1 inch of water and bring it to a gentle simmer. In the glass bowl, combine the egg yolks, vinegar, and one cube of butter. Place the bowl over the pan and whisk continuously until the egg yolks thicken slightly.

Step 5

Add the remaining butter, one cube at a time, whisking constantly to ensure each piece is fully incorporated before adding the next. Once all the butter has been added, the sauce should be thick and creamy. Squeeze in the lemon juice, season with Maldon Sea Salt and cracked black pepper, then taste and adjust as needed. Turn off the heat, but leave the bowl over the pan to keep the sauce warm. Whisk occasionally to prevent splitting while you prepare the rest of the dish.

Step 6

Place the streaky bacon on a tray and cook in the preheated oven for roughly 15 minutes, or until it reaches your desired level of crispiness.

Step 7

While the bacon is cooking, heat a medium non-stick frying pan over a medium-low heat. Melt a little butter in the pan, then spoon in some batter to form pancakes approximately 12cm in diameter. Cook for 2 minutes on one side, then flip and cook for another 2 minutes until golden and fluffy. Transfer the pancakes to a plate and repeat with the remaining batter.

Step 8

As you cook the pancakes, bring a pan of water to the boil. Reduce the heat to a gentle simmer, then poach two eggs. Adding a splash of white wine vinegar and swirling the water before dropping in the eggs helps create a neater shape.

Step 9

To serve, stack 3 or 4 pancakes on each plate, then top with crispy streaky bacon and a perfectly poached egg. Finish with a generous spoonful of hollandaise sauce, a pinch of cayenne pepper, and some finely chopped chives. Serve immediately.

How to perfectly poach eggs

Poaching the perfect egg with Maldon Sea Salt is all about precision and technique. Here’s how to achieve it:

Ingredients:

2 fresh eggs, we like to use Clarence Court Burford Browns eggs.
2-3 cups of water
1 tbsp white vinegar (for better shape)
Maldon Sea Salt flakes, to finish
Slotted spoon
Small bowl
Saucepan

Method:

Fill saucepan with 2-3 cups of water. Bring to a gentle simmer (not a rolling boil). Small bubbles should rise, but not break aggressively.
Crack each egg into a small bowl first. This prevents shell pieces and makes for an easier transfer.
Stir the water with a spoon to create a vortex/swirling of water. This helps wrap the egg whites around the yolk for a neater shape.
Gently slide the egg into the water. Let it cook for 3-4 minutes for a runny yolk, or 5-6 minutes for a firmer one.
Use a slotted spoon to lift the egg out. Place it on a paper towel to absorb excess water.
Sprinkle Maldon Sea Salt flakes generously over the egg. The delicate crunch and clean taste will elevate the dish. You can also add cracked black pepper and a drizzle of olive oil.

You can try adding your perfectly poached eggs on avocado toast, a salad, or paired with dishes like smoked haddock, sea bass or kedgeree.

Serving suggestions and variations for Eggs Benedict Pancakes with Crispy Bacon

Homemade chips — Homemade ‘chunky’ chips

Maldon Chilli Sea Salt 100g — Homemade ‘chunky’ chips

Eggs Benedict Pancakes with Crispy Bacon is already an indulgent and delicious dish, buy you can take it to the next level with these following serving suggestions and variations:

Serving suggestions:

Garnishes – Add a touch of freshly cracked black pepper or Maldon Chilli Sea Salt flakes for heat. You can also add chopped chives, parsley or microgreens for freshness.
Drizzles & Sauces – Swap up the classic Hollandaise sauce with a drizzle of maple syrup for that sweet-savoury contrast with the crispy bacon. Additionally, a spoonsful of truffle-infused hollandaise adds a gourmet touch to the dish.
Sides Dishes – Add a few has browns or homemade chips for extra crunch. If you’re wanting to balance the richness, pair the dish with a fresh salad with a lemon vinaigrette. You could also add a handful of grilled asparagus or sautéed spinach for a veggie boost.

Variations:

Smoked Salmon Twist – Swap the bacon for smoked salmon for a more refined, lighter dish. You can also add capers and red onion for extra depth.
Southern-Style Benedict – Use buttermilk pancakes and top with crispy fried chicken instead of bacon. You can drizzle with hot honey for a bold flavour.
Avocado & Tomato Upgrade – Add sliced avocado and heirloom tomatoes under the poached egg. Sprinkle with ‘Everything Bagel Seasoning‘ for a fun, brunch twist.

Can you make pancakes with plain flour?

Stack of pancakes with blueberries and seasoned with sea salt

Yes, you can make pancakes with plain flour! While many recipes, such as our pancake stack with caramelised apples, requires self-raising flour for fluffier pancakes, plain flour works just as well – you just need to add a raising agent like baking powder to help them rise.

Our iconic blueberry pancakes recipe uses plain flour instead of self-raising flour, and they are delicious!

Method:

In a bowl, whisk together plain flour, baking powder, sugar and salt.
In a separate bowl, whisk the egg, milk and melted butter.
Gradually pour the wet ingredients into the dry, whisking until smooth.
Heat a non-stick pan over medium heat, lightly greased with butter. Pour in small amounts of batter, flip and cook when bubbles form on the surface.
Stack your pancakes with syrup, fresh fruit, or even crispy bacon.

Can you use bread flour for pancakes?

A stack of plain American-style pancakes on a white plate on a white background

Yes, you can use bread flour for pancakes, but it will change the texture.

What happens when you use bread flour?

Bread flour has a higher protein content (more gluten), which makes pancakes slightly chewier rather than light and fluffy.
If you prefer denser, hearty pancakes, bread flour works well, especially for American-style pancakes.
To keep pancakes soft, you can mix bread flour with plain flour or a bit of corn flour for balance.

How to use bread flour in pancakes

Add a bit more liquid (milk or water) to loosen the batter.
Let the batter rest for 10-15 minutes to relax the gluten, making the pancakes softer.
Use baking powder to help with the fluffiness.

Can you make pancakes without flour?

A scattering of rolled oats with a glass jar rolled on it's side in the background

Believe it or not, you can actually make pancakes without flour! Here are a few flourless pancake options.

Banana Pancakes

1 ripe banana
2 eggs
Optional: cinnamon, vanilla or baking powder for fluffiness

Instructions:

Mash the banana with a fork and mix with the eggs.
Cook on a greased pan over medium heat for about 2 minutes per side.

Oatmeal Pancakes

1 cup of rolled oats, blended into oat flour
1 egg
1/2 cup milk, or nut-milk alternative
1/2 tsp baking powder
1/2 tsp vanilla
Optional: sweetener, cinnamon.

Instructions

Blend oats into flour, then mix with other ingredients.
Cook on a greased pan over medium heat for about 2 minutes per side.

Can you make pancakes without milk?

A glass of milk in a clear mason jar and a silver bottle cap with a leaf by the side on a blue and white background.

Yes, you can make pancakes without milk by using water or a milk substitute.

Instead of milk, you can use:

Water – leaves a neutral taste and slightly less rich pancakes.
Almond milk – makes light and slightly nutty pancakes .
Oat milk – makes creamy and slightly sweet pancakes.
Coconut milk – makes rich and flavourful pancakes.
Soy milk – adds protein and richness to your pancakes.

Can you make pancakes with corn flour?

Yes, you can make pancakes with corn flour. They turn out light and slightly sweet. Corn flour pancakes can also gluten free and dairy free.

Ingredients:

1 cup corn flour
1 tsp baking powder
1 tbsp sugar (optional)
1/4 tsp sea salt
1 egg
3/4 cup milk (or water for dairy-free)
1 tbsp melted butter or oil

Instructions:

In a bowl, whisk together all the dry ingredients; corn flour, baking powder, sugar and sea salt.
Stir in the egg, milk, melted butter. Mix until smooth.
Heat a greased pan over medium heat. Pour small amounts of batter.
When bubbles form, gently flip and cook until golden. Make sure to flip carefully, corn flour pancakes can be delicate.

Can you make pancakes with coconut flour?

A sliced coconut, cut in half and on a bed of bamboo sticks and palms leafs.

Yes, you can make pancakes with coconut flour, but since it absorbs a lot of liquid, you’ll need more eggs and moisture than regular flour. Coconut flour pancakes are fluffy, slightly sweet and low in carbs.

Ingredients:

1/4 cup coconut flour

2 eggs
1/4 cup milk
1/2 tsp baking powder
1 tbsp melted butter, or oil
A pinch of sea salt

Instructions:

Mix the dry ingredients into a bowl.

Stir in eggs, milk and melted butter. Let it sit for a minute so that coconut flour absorbs the moisture.

Heat a greased pan over medium-low heat. Pour small amounts of batter in.

Flip carefully once bubbles start to form. Cook until golden brown.

Can you make pancakes with gluten free flour?

A bowl of flour filled to the top with a wooden spoon

Yes, you can make pancakes using gluten free flour. Simply add the total amount of flour called for in the recipe, and use that amount of the gluten free flour instead. We like to use Freee Gluten Free Plain White Flour when making gluten free, American-style pancakes.

How long can you keep pancake batter?

A blue rimmed mixing bowl of pancake mixture being stirred with a silver whisk

How long you can keep pancake batter depends on the ingredients and storage method.

We do not recommend keeping pancake better stored at room temperature for longer than 1-2 hours after it’s been made. This is because batter contains eggs and dairy, which can grow bacteria and cause illness.
You can store in the refrigerator for up to 2 days in a airtight container. If the batter contains baking soda or baking powder, pancakes may be less fluffy overtime.

Can you freeze pancake batter?

Inside of a freezer containing various brands of frozen goods

Yes, you can freeze pancake batter for later us. Pour the batter into freezer-safe bags or airtight containers. Store in the freezer for up to 1-2 months, laying the bag flat to save space.

When you want to use the frozen pancake batter, make sure to thaw the mixture overnight in the fridge, or placing the sealed bag/container in warm water for quicker defrosting. Stir before using to re-incorporate any separated ingredients. Cook as usual on a greased pan.

Dissolve the honey in the lemon and orange juice. Add a pinch of Maldon Sea Salt flakes. Then add to a shaker with the remaining ingredients apart from the ginger beer, then add some ice and shake well for 30 seconds.
Stain this into a glass filled with ice and top with ginger beer.
Garnish with the fresh ginger and orange and serve.

Grease and line 3x 20cm round springform baking tins with baking paper and then set aside. Preheat the oven to 180c.
In the bowl of a stand mixer add the softened butter and caster sugar and then beat together for 5 minutes until soft, pale and fluffy. Then add the eggs, one at a time, beating each one in until all of them have been incorporated. Next add the ground almonds, plain flour, baking powder and spices and mix until incorporated (but ensure not to overmix).
Remove the bowl from the stand mixer and add the grated carrot, parsnip and chopped walnuts. Fold these through the mixture. Then divide the cake batter equally between the 3 lined baking tins and smooth over the top.
Place into the preheated oven and bake for 30 minutes until well risen and golden on top. You can check the cakes are cooked through by inserting a skewer or cocktail stick into the centre and making sure it comes out clean.
Remove the baked cakes from the oven and place onto a wire rack to cool completely.
While the cakes are cooling make the caramel. Place the granulated sugar into a pan and place onto a low heat. Gently melt the sugar, ensuring not to stir it but you can swirl it around the pan to encourage it. You want the sugar granules to melt completely and then turn to a deep golden caramel colour. At this moment, immediately take the pan off the heat and add the butter, stirring it through until it comes together. Then add the double cream and allow this to bubble before stirring through again until you have a smooth caramel. Then add the Maldon Sea Salt before setting aside to allow the caramel to cool, it will thicken as it cools also.
Now make the icing.
Add the softened butter to the bowl of your stand mixer and beat until its very soft and whipped. Then, with the motor running, add the icing sugar bit by bit until it is all incorporated.
Then remove the bowl from the stand mixer and add the cream cheese and vanilla, mix this in gently with a wooden spoon or spatula until just incorporated but make sure not to overmix. Place this into the fridge while you get your cakes ready to ice.
Take each cooled sponge and remove it from its tin. Then use a serrated knife to trim off the tops if they have domed when baking to ensure that each layer is even.
Spread a little icing onto the bottom of your cake plate or stand and then put the first sponge onto this. Spread some more icing on top and then add your second sponge, pressing down lightly. Then repeat with the third. Now ice the top and sides of your cake. It is easiest to do this with a palate knife and then smooth around the edges with a cake scraping tool.
Once you are happy with icing of the cake you can either pop it in the fridge until you are ready to serve or serve right away. To do the salted caramel drips simply add the cooled caramel into a small squeezy bottle and squeeze some drips and differing lengths around the cake – alternatively you can use a teaspoon if you don’t have a squeezy bottle.
Finally garnish the top with some finely chopped walnuts and serve.

Recipe created by Nav Gill

Dan Dan Noodles are a beloved Sichuan classic, famous for their bold, spicy and savoury flavours. This dish combines tender noodles with a rich, aromatic sauce, creating a comforting bowl that excites the taste buds. While traditionally complex, this recipe simplifies the process without sacrificing flavour. It features a luscious sauce made with sesame paste (or tahini), soy sauce, Chinese black vinegar (or white rice vinegar), sugar, sesame oil, chilli oil, ground Sichuan pepper and a pinch of Maldon Chilli Sea Salt. The pork topping is made with ground pork blended with fragrant peanut oil, minced ginger, and the vibrant heat of Maldon Chilli Sea Salt. The result is a perfect balance of spice, saltiness, and umami that coats every strand of noodle.

For the noodles, thin wheat noodles are ideal for absorbing the sauce, creating a silky and satisfying texture. A handful of choy sum (or bak choy) adds a pop of colour and a hint of freshness, complementing the rich flavours. Garnish with sliced spring onions, crushed peanuts for a nutty crunch, and an extra pinch of Maldon Chilli Sea Salt for a burst of spice to finish. This quick and easy recipe ensures you can enjoy a bowl of spicy Dan Dan noodles at home, perfect for busy weeknights or a satisfying treat anytime.

Prepare the sauce:

In a bowl, whisk together sesame paste, soy sauce, dark soy sauce, black vinegar, sugar, sesame oil, chili oil, and ground Sichuan pepper. Adjust seasoning if necessary.
Set aside.

Cook the pork:

Heat peanut oil in a wok or pan over medium heat. Add minced ginger and stir-fry until fragrant.
Add the ground pork and cook until browned, breaking it into small pieces.
Stir in the sui mi ya cai, Shaoxing wine, soy sauce, and Maldon Chilli Sea Salt. Cook for another 2–3 minutes until well combined and aromatic.
Set aside.

Cook the noodles and blanch the choy sum:

Bring a pot of water to boil.
Cook noodles according to package instructions. Blanch the choy sum for about 30 seconds until vibrant and tender.

Assemble the bowls:

Add the sauce to the bottom of the bowl. Add the cooked noodles and toss to coat them in the sauce thoroughly.
Top with the cooked pork mixture and blanched choy sum.
Sprinkle with crushed peanuts, spring onions, and a light dusting of Maldon Chilli Sea Salt for an extra kick. Add more chili oil if desired.

Serve immediately

Mix everything together in the bowl before eating for the best flavour and enjoy!

Transform your weeknight dinners with air fryer spicy Peking duck, seasoned to perfection with Maldon Chilli Sea Salt. This quick and easy dish brings the irresistible flavours of a takeaway favourite right to your kitchen. Crispy skin, tender duck and a bold chilli kick make it a satisfying and hassle-free option for busy evenings. Why settle for a delivery when you can enjoy this flavourful ‘fakeaway’ in no time?

Perfect for celebrating Lunar New Year or elevating any weeknight, this spicy Peking duck pairs beautifully with steamed pancakes, fresh cucumber and spring onions. The Maldon Chilli Sea Salt adds a fiery twist, enhancing the classic flavours while keeping preparation simple and convenient. Serve it up and impress your family or guests with this effortless, restaurant-style feast.

What is Lunar New Year?

The Lunar New Year, also known as the Chinese New Year, is a 15-day festival which begins on the first day of the first lunar month in the calendar, ending with the ‘Lantern Festival’ on the 15th day. It’s full of celebration, centred around removing the bad and the old, and welcoming the new and the good. It’s a time where many worship ancestors, exorcise evil sprits and pray for good harvest. The date of the Lunar New Year changes every year. In 2024, this will occur on the 29th January. Across many countries, including China, South Korea, North Korea, Singapore and Cambodia, each year is associated with an animal from the zodiac. For 2025, this will be the Year of the Snake. The Snake represents wisdom, transformation and renewal.

Why do you eat duck during Lunar New Year

According to Reader’s Digest, duck is one of the most popular dishes at Lunar New Year dinner. This is because duck symbolises loyalty and is a great choice for good fortune because of it’s ‘reddish hue’ – the luckiest colour in Chinese culture.

Here is how to make Air Fryer Spicy Peking Duck

To a large pan, add the Shaoxing wine, soy sauce, soft brown sugar, spices, Maldon Chilli Sea Salt, spring onions, ginger, lemongrass, hoisin and chicken stock. Bring it up to a simmer and then add the duck legs and breast. Continue to simmer gently for 1 hour 30 minutes.
After this time, remove the duck from the pan and pat dry using kitchen paper. Preheat the air fryer to 200c. Then place the duck into the basket and cook for 10 – 15 mins so skin goes really crispy and caramelized.
While the duck is crisping up, mix together the rice vinegar, Maldon Sea Salt and caster sugar together in a small bowl and then add the julienned carrot. Toss it through and set aside to lightly pickle.
When the duck is cooked, remove it from the air fryer. Slice the duck breast and shred the duck leg meat, then place it onto a serving platter. Warm through the Chinese pancakes and then serve alongside the crispy duck, hoisin sauce and the julienned spring onions, cucumber and pickled carrots. Let everyone tuck in and make their own pancakes up!

Preheat the oven to 180c.
Firstly, start with the Hasselback potatoes. The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t cut fully through the potato. Repeat this with each potato.
Place the leg of lamb onto a large roasting tray skin side up, and then nestle the prepared potatoes around it. Cut the shallots in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halves to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs from the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes.
Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
While the lamb and potatoes are cooking, make the salsa verde. Add the chopped shallot, anchovies, capers and herbs into a bowl. Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle – but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes. Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde.

This quick and easy air fryer salmon recipe is the perfect way to enjoy a delicious and healthy meal without the hassle. In just a fraction of the time it takes to cook traditional salmon, the air fryer delivers perfectly crispy, golden-brown skin with tender, flaky fillets. Paired with colourful stem broccoli and seasoned with Maldon Sea Salt flakes, this salmon and veggies dish is both flavourful and nutritious. The best part? It’s all cooked in one air fryer basket, making clean-up a breeze and the cooking time quicker – ideal for busy weeknights or a light weekend dinner.

Air frying salmon and vegetables

The beauty of this dish lies in it’s simplicity and speed. The air fryer ensures that the salmon achieve a perfectly flaky texture with a golden, crisp skin, while the vegetables retain their crunch and natural flavours. With minimal prep and clean up, this recipe is ideal for busy weeknights or when you want a wholesome meal without the hassle. Pair the salmon and veggies with a a packet of ready-cooked rice for a complete meal that’s both satisfying and healthy. Embrace the ease of air frying and make healthy eating in January a breeze.

How to cook salmon in an air fryer

To make this air fryer salmon and veggies, start by seasoning your salmon fillets with olive oil, Maldon Sea Salt and cracked black pepper. You can also add a pinch of garlic powder and a touch of brown sugar for subtle sweetness. Place the fillets skin-side down on a sheet of parchment paper in the air fryer basket. You can also arrange a few sliced bell peppers around the fish if you only have a one-basket air fryer. Air fry the salmon at the perfect temperature for a few minutes, ensuring the skin crisps up nicely while keeping the flesh moist and tender. After about 10-12 minutes, you can squeeze fresh lemon juice over the top, and serve your delicious fried salmon and roasted veggies right from the air fryer. With minimal prep and just a few simple ingredients, this air fryer recipe is a winning dinner choice that tastes like a gourmet meal.