Topic: Mains / Dinner

This simple yet delicious pasta salad is easy to make, perfect for the hot summer months when craving for something light but packed full of flavour.

  1. Wash, dry and chop the tomatoes into eighths, place them in a salad bowl and season with Maldon Salt and pepper.
  2. Add the drained mozzarella balls, olives, capers and chopped onion and drizzle with olive oil. Drain the anchovies and add to the mix. Wash and dry the basil and then remove the leaves from the stem.
  3. Cook the pasta al dente in plenty of salted water, according to the instructions on the packet, then drain and cool under cold running water. Once fully drained, mix the pasta in with the rest of the ingredients in the salad bowl.
  4. To plate up, place the anchovies on top, sprinkle on the pistachios and basil leaves and serve at room temperature.

‘This flavoursome showstopper is made for sharing, best placed in the middle of your table and enjoyed with friends and family. I’m going to be using the Weber crafted Sear Grate on the Genesis barbecue for this one – perfect for larger cuts, evenly conducting heat, while sealing in moisture. Adding Maldon Salt to the meat draws out its natural flavours and helps form a delicious crust’.

  1. Season and cook the rump steak on the barbecue. (I’m doing mine medium).
  2. While the steak is cooking, place the onions face down on the barbecue until dark and charred.
  3. Boil the sugar and vinegar.
  4. Mix coriander, parsley, shallots, and chili, add olive oil and Maldon Salt, set aside.
  5. Check the steak with the Weber Connect probe and remove when its at your desired temperature, I’m going for 50 degrees.
  6. Place the onions into the sugar and vinegar and simmer for 5 minutes on the barbecue.
  7. Coat on both sides with the chimichurri sauce and rest for 10 minutes.
  8. Carve the steak and season well.
  9. Place the caramelised onions around and serve

‘Cauliflower is such a versatile ingredient and here we’re adding Maldon Salt and a bit of curry heat before charring on the Weber Genesis BBQ‘.

‘Of course, you don’t have to make your own pitta, but I promise these wild garlic and lemon breads are heavenly. I’m going to be using this crafted glazed Baking Stone to ensure they have an irresistible crust’.

  1. Make your pitta dough and prove for an hour.
  2. Mix the melted butter with the lemon and wild garlic and reserve.
  3. Cut the cauliflower into florets and season with the curry spice and Maldon Salt.
  4. Char on the barbecue until softening.
  5. Place into a bowl with the yoghurt and onions seeds and cover for 20 minutes.
  6. Roll and shape the pitta and cook on the baking stone.
  7. Chop the cauliflower, add the coriander, place into to the centre of the cooked pitta.
  8. Brush the pitta with the garlic and lemon butter and serve.

‘British lamb is such a beautiful product, incredible when barbecued. If you’re unsure how to butterfly the meat, consult your butcher. Today, I’ll be cooking on the Weber Genesis barbecue and I’m going to be using the Weber crafted Sear Grate which is perfect for larger cuts’.

  1. Cut the top from the garlic, coat in olive oil and season with Maldon Salt, wrap securely and place on a low heat.
  2. Cut the potatoes Hasselback-style, place in a tray and cover with the butter and season lightly.
  3. Season the lamb with Maldon Salt and cook on a medium heat.
  4. Combine the chopped herbs, the nasturtium, mustard, and olive oil and lightly season with Maldon Salt.
  5. Turn the lamb, coating the cooked side with the Verde. Once the lamb hits 47 degrees on the display, remove from the BBQ, coat again and allow to rest for fifteen minutes.
  6. Carve the lamb, add more of the verde, a good sprinkle of Maldon Salt and serve alongside the garlic and potatoes… Lovely.
  1. Finely slice your garlic.
  2. Heat a large casserole dish over a medium heat. Add a glug of olive oil, then tip in your garlic and tomato puree, and cook gently for 2 minutes.
  3. Add your ‘Ndjua, and cook for 2 minutes, before deglazing your pan with white wine. Let it reduce and simmer for a few minutes.
  4. Pour in your fish stock and a generous pinch of Maldon Sea Salt flakes, before tipping in your fregola. Simmer the mixture for 15 minutes.
  5. Add your prawns to the pan, pop a lid on and simmer for another 5 minutes. They should be completely pink and curled up after this time.
  6. Meanwhile, make your gremolata. Peel your lemon skin and finely chop it. Finely chop your garlic, adding a pinch of Maldon Sea Salt flakes to help it break down into a paste. Finely chop your parsley.
  7. Mix all these together in a bowl with a pinch of Maldon Sea Salt to make a fragrant garnish. Finish your prawn dish with the juice of your lemon, then season to taste with Maldon Sea Salt Flakes.
  8. Spoon into bowls, then top with your gremolata. Dig in!
  1. Light your gas hob to a medium flame. Put your aubergine directly on top, and char for a few minutes on each side until it is totally soft and charred. Set aside to cool.
  2. Very finely slice your sourdough bread, then pop it on a baking tray. Drizzle it with olive oil, then bake for 10 minutes until crisp and lightly golden.
  3. Roughly chop your parsley. Pop this into a food processor along with your toasted bread, lemon zest, then whizz into bright green breadcrumbs.
  4. Once your aubergine is cool enough to handle, peel of it’s skin and discard it. Shred the rest of your aubergine with a fork – it should be soft enough to mash.
  5. Heat a large pan of salted water using Maldon Sea Salt flakes for taste. Add your pasta and cook until al dente – a couple of minutes less than the packet says normally.
  6. Finely slice your garlic.
  7. Heat a glug of olive oil in a sauté pan, then add your garlic and a pinch of Maldon Sea Salt and cook over a gentle heat for a couple of minutes until fragrant.
  8. Add your tomato puree, harissa and butter.
  9. Add your smoky aubergine, along with a splash of pasta water to emulsify the mixture.
  10. Get your drained pasta in the pan and give it a good mix. Grate in your pecorino and squeeze in your lemon juice, then season to taste with a good pinch of Maldon Sea Salt and black pepper.
  11. Spoon your pasta into bowls, then top with your breadcrumbs and a little more Maldon Sea Salt flakes. Dig in!
  1. Preheat the oven to 230c fan. Add the aubergines to a large bowl with the oil, achiote,
    maple, chilli paste and Maldon Salt and mix well. Spread out on a large, flat, parchment-lined
    baking tray.
  2. Add all the mango sauce ingredients to a medium high sided tray.
  3. Place the aubergines on the top shelf of the oven and the mango sauce tray on the bottom shelf. Roast for 25 minutes, then flip the aubergines and roast for another 10 minutes, or until golden-brown on both sides. At this point the onions in the mango sauce should be nicely browned around the edges and the sauces should be the consistency of maple syrup. Set aside to cool.
  4. Mix all the ingredients for the yoghurt together in a medium bowl.
  5. Toast the sesame seeds in a very hot pan until golden brown and fragrant. Add all the sesame salt ingredients to a mortar and roughly crush (not too much, you do not want the sesame seeds to become a powder).
  6. Serve once the aubergine and sauce have cooled (they should be just above room temperature or they’ll melt the yogurt). Spoon the yogurt onto a platter, then top with the roasted aubergines and the sauce. Avoid the allspice berries and cinnamon.
  7. Finish with the spring onions, sesame salt and serve with lime wedges.

This samphire salad makes an elegant and delicious starter. Samphire is rich in vitamins and minerals and has a naturally fresh flavour. It pairs brilliantly with sweet crab, crunchy fennel, and peppery radish.

  1. In a small bowl, make the dressing. Add the olive oil, the juice of ½ a lemon and 1 tbsp of cider vinegar. Add a good pinch of Maldon salt and some cracked black pepper before whisking together.
  2. In a large serving bowl add the samphire, shredded fennel, radishes, herbs, and white crab meat. Drizzle over the dressing and toss so it is all well coated and combined. Finally zest over the remaining lemon and serve.

A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans.

  1. Preheat the oven to 180C.
  2. Begin by cooking the steak. Make sure your meat is out of the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. Get a frying pan or griddle pan on the heat get it to a nice high heat. Drizzle some olive oil onto your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice a hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take a good 5 minutes on each side. You want good, deep caramelization on all sides of the meat.
  3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10 – 12 minutes until tender and starting to char slightly.
  4. Once the steak is cooked to your liking – we’ve served it medium rare here – remove from the pan and leave it to rest on a chopping board. The resting time is key! It helps keep all the cooking juices to stay absorbed inside before slicing.
  5. While your meat rests, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside.
  6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.
  7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.
  8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve.

This whole baked seabass recipe is full of aromatic flavours and is incredibly simple to create.

  1. Preheat the oven to 180C.
  2. Place the whole seabass on a baking tray large enough for it to fit comfortably. Lightly score the flesh with your knife – this helps let the flavours cook into the fish.
  3. Inside the cavity of the fish place some ginger, lemongrass, half a chilli and some coriander. Scatter the remainder over the fish and some underneath it. Place the sliced lime onto the fish and drizzle over the soy sauce. Scatter across the sesame seeds and spring onions. Then place into the preheated oven for 25 – 30 minutes until the fish is just tender and the skin is crisp.
  4. Serve the fish with a pinch of Maldon salt across the skin, and alongside some wok fried greens and fluffy jasmine rice.