Topic: Mains / Dinner

  1. For the pastry, mix the flour and salt in a large mixing bowl. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs. Drizzle over the vinegar and water then use your fingertips to gently toss and distribute the liquid. Use the palm of your hand to bring everything together until it forms a shaggy dough.
  2. Tip onto a work surface, pat and cup the dough into a disc. Wrap in parchment paper and chill in the fridge for at least an hour as you get on with the filling.
  3. Preheat the oven to 200C.
  4. Spread the squash, onions and carrots out on your largest roasting tray. You don’t want the vegetables to be overcrowded otherwise they’ll steam rather than brown, so use two trays if needed. Drizzle with olive oil and season with Maldon Sea Salt and black pepper. Roast for 25 minutes until lightly golden and beginning to caramelise. Leave to cool.
  5. Mix the crème fraiche, cheddar, Dijon mustard and herbs.
  6. Roll the pastry out to the thickness of a pound coin, about 30cm in diameter, and transfer to a parchment lined baking tray. Spread the crème fraiche mixture onto the pastry, leaving a 2-inch border. Top the crème fraiche mixture with the cooled roasted vegetables. Fold the pastry border up and over the filling, slightly overlapping the pastry at regular intervals. Brush the pastry with a beaten egg, then bake for 45-50 minutes, rotating the tray after 30 minutes, until golden and crisp.
  7. Leave to settle for about 10 minutes before slicing and serving. 

Make pizzeria‑style pizza at home with this easy dough and San Marzano sauce, baked on a Le Creuset BBQ pizza pan for a crisp base and chewy, blistered crust. The dough mixes in minutes, proves until airy, then stretches easily for topping with mozzarella, basil and your favourites. A pinch of Maldon Original Sea Salt in the dough and sauce brings clean, bright flavour — perfect for pizza night or summer BBQs.

How to Cook Pizza on a Le Creuset BBQ Pizza Pan (Quick Steps)

How to Make Pizza on a Le Creuset BBQ Pizza Pan (Detailed Version)

Step 1 – Mix and Prove the Dough

Step 2 – Divide the Ball

Step 3 – Make the Sauce

Step 4 – Preheat the Pan

Step 5 – Shape, Top and Bake

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Storage & Reheating

This oven‑baked ratatouille layers thin slices of aubergine, courgette and tomato in neat concentric circles for maximum flavour and a beautiful finish. Seasoned with Maldon Original Sea Salt, oregano and olive oil, the vegetables bake until tender with lightly caramelised edges. It’s an easy ratatouille recipe that celebrates peak‑summer produce, delicious warm or at room temperature and perfect as a vegetarian side or light main with crusty bread.

How to Make Oven-Baked Ratatouille?

How to Make Oven-Baked Ratatouille (Detailed Version)

Step 1 – Heat the Oven & Slice Evenly

Step 2 – Arrange the Vegetables

Step 3 – Bake to Tender & Caramelise

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Storage & Reheating

  1. In a large bowl, mix all of the marinade ingredients. Add the chicken, onions and peppers to the bowl. Mix well to coat everything evenly in the marinade. Set aside to marinate for 20 minutes at room temperature, or up to 24 hours in the fridge.
  2. Heat a griddle pan until very hot (either on the hob or on the BBQ) then add the marinated chicken and vegetables (if there is any marinade left in the bowl, drizzle this into the pan too). Depending on the size of the griddle pan, you may need to work in batches.
  3. Cook for 5 minutes, turning a couple of times with tongs, until well charred and cooked through (cut into a piece of chicken to check for doneness).
  4. Meanwhile, warm the tortillas, either over a flame or in a low oven wrapped in a tea towel. Serve the chicken with the tortillas, salsa, sour cream, avocados, avocado, coriander, and lime wedges. Add a few slices of Goat Rodeo Goods – Bad Boy Bread and Butter Cucumber Pickles to enhance the overall flavour experience by introducing a tangy, acidic element that complement the other ingredients. They also offer a crunchy texture that adds another dimension to the dish
  1. Heat 3 tbsp olive oil in a large, heavy based pot. Once hot, add the minced beef and season with Maldon Original Sea Salt and pepper. Fry over a medium-high for about 10 minutes, breaking up the meat with your wooden spoon until well browned. You don’t want the pot to be too crowded otherwise the meat will steam rather than brown, so work in two batches if needed.
  2. Scoop the meat out of the pot into a bowl and set aside. Add another 3 tbsp olive oil to the pot, along with the onions, peppers and garlic. Season with Maldon salt and pepper and cook gently over a medium low heat for about 15 minutes, stirring every so often, until soft.
  3. Add the meat back into the pot, along with the tomatoes. Fill each tin halfway with water, swill it around to get every last bit of tomato, then add the liquid to the pot. Bring up to a simmer then leave to blip away for 45 minutes, stirring every so often to ensure it’s not sticking on the bottom of the pot, until thickened and reduced. Stir through the oregano and basil, then taste for seasoning.
  4. Bring a large pot of salted water to the boil and cook the lasagne sheets in a few batches for just 2 minutes until no longer rigid but still very al dente, then transfer to an oiled baking tray. Drizzle the sheets with a little olive oil so they don’t stick to one another.
  5. Preheat the oven to 180C fan.
  6. To assemble the lasagne, spoon a couple of ladles of the meat sauce into a large, rectangular baking dish (about 30cm by 20cm). Cover with lasagne sheets then add a single layer of courgette slices. Season the courgettes with a small pinch of Maldon Original Sea Salt and pepper. Dot with roughly a third of the torn mozzarella, grate over roughly a third of the parmesan, and drizzle over roughly a third of the double cream. Repeat this layering process (meat sauce, lasagne sheets, courgette slices, seasoning, cheeses and cream) twice more. Drizzle the top with a little olive oil and cover the dish with foil. Put the dish on a baking tray (this will catch any spill over while baking).
  7. Bake for 20 minutes then remove the foil and bake a further 20 minutes until golden and bubbling. Leave to stand for 20-30 minutes before serving (this allows the layers to settle and makes it easier to slice).

Recipe created by Daniel Cooper

  1. Make the Caesar dressing by mixing the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, mashed anchovies, grated garlic, and Parmesan in a bowl. Stir until smooth and season with Maldon Garlic Sea Salt and  black pepper to taste. Set aside.
  2. Butterfly the chicken breasts and flatten to about 1cm thick. 
  3. Coat each chicken breast by first dredging in Maldon Garlic Sea Salt, seasoned flour, then dipping in beaten egg, and finally pressing into the panko breadcrumbs until fully coated.
  4. Prepare the salad base by combining the heritage and bitter leaves in a large bowl. Add the chopped anchovies but leave undressed until ready to serve.
  5. Preheat your Weber Slate Griddle over medium direct heat.
  6. Add the olive oil and butter to the hot griddle. Once melted, add the halved garlic bulb and thyme sprigs. Let them infuse the oil for about 20 seconds.
  7. Place the breaded chicken onto the griddle and cook for 5–6 minutes on each side until golden, crisp, and cooked through.
  8. Remove the chicken and let it rest for 2 minutes. Meanwhile, toss the salad leaves and anchovies with the Caesar dressing. Taste and adjust seasoning with Maldon Garlic Sea Salt.
  9. To serve, lay each schnitzel on a plate, top with a mound of dressed salad, and finish with plenty of shaved Parmesan and a final pinch of Maldon Garlic Sea Salt.

Created by Shane M. McBagley

How to cook cod on the barbecue

  1. Preheat the grill to 200°C.
  2. Pat the cod dry with kitchen paper. Drizzle the skin side with oil and season generously with Maldon Smoked Sea Salt.
  3. Place the cod skin side down on the grill grates. Press gently with a fish slice to ensure contact.
  4. When the skin is crisp and lifts easily from the grill, transfer the cod flesh side down.
  5. Move to indirect heat and cook until the fish reaches an internal temperature of 62°C.

How to make the brown butter & lime Hollandaise

  1. In a saucepan over medium heat, brown the butter gently, stirring often to prevent burning.
  2. Grill the lime halves, cut side down, to intensify their flavour.
  3. In a bowl, whisk the egg yolks with the lime zest, juice, and a pinch of Maldon Sea Salt until light and frothy.
  4. Slowly drizzle in the browned butter, whisking constantly to form a silky emulsion.
  5. Season to taste and keep warm.

How to make Bombay potato cakes

  1. Slice the leeks in half lengthwise and grill cut side down until tender. Let cool slightly.
  2. Lightly crush the par-boiled potatoes. Thinly slice the grilled leeks and mix with the potatoes.
  3. Add the garlic, nigella seeds, chilli Maldon salt, curry powder, and a drizzle of oil.
  4. Form into thick patties and place on a cedar plank. Drizzle with oil and roast over indirect heat until golden and crisp.

How to make a tomato salad

  1. Combine chopped cherry tomatoes (cut in half), dill, nigella seeds, lemon zest and juice, cracked pepper, Maldon Sea Salt, and olive oil.
  2. Stir gently and let sit for 5–10 minutes before serving.

How to assemble

  1. Spoon a little hollandaise onto each plate.
  2. Place a Bombay potato cake in the centre.
  3. Top with the cedar plank cod.
  4. Spoon over the tomato salad.
  5. Finish with a final sprinkle of Maldon Smoked Sea Salt and a squeeze of fresh lime juice.

When the heat of summer sets in, nothing hits the spot quite like a chilled bowl of gazpacho. This classic Andalusian soup is a vibrant blend of ripe tomatoes, crisp cucumbers and punchy onions, all pureed to smooth perfect. Light, hydrating, and bursting with garden-fresh flavour. It’s the ultimate warm-weather dish.

What takes this gazpacho to the next level is a finishing touch of Maldon Chilli Sea Salt. It’s delicate flakes and gentle heat from the Aleppo pepper and bird’s eye chilli adds a kick to the natural sweetness of the tomatoes whilst adding a subtle heat that lingers just enough to keep each spoonful exciting. Serve it topped with diced cucumber, juicy tomato halves, a drizzle of extra virgin olive oil, and fresh basil leaves.

How to Make Gazpacho

Step 1 – Tame the Onion

Step 2 – Blend the Soup

Step 3 – Chill

Step 4 – Make the Topping & Serve

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Storage & Make-Ahead

Equipment: Weber GBS Griddle

  1. Peel the onion and chop finely.
  2. Clean the asparagus and slice to thumb sized pieces
  3. Wash the thyme.
  4. Wash the parsley and chop finely,
  5. Coarsely grate the parmesan.
  6. Prepare the barbecue for direct heat at around 220 degrees
  7. Place the griddle in the  GBS® cooking grate and close the lid on the barbecue. Preheat for 5 minutes.
  8. Add the butter to the griddle and allow to melt. Then add the onion and thyme. Fry gently, stirring continuously, until the onions are glossy. Then add the rice and white wine to the wok.
  9. Bring the white wine to the boil and reduce by half while stirring then add the asparagus.
  10. Gradually add the chicken stock, stirring the rice frequently. When the liquid has been absorbed, add some more – When the rice and asparagus is tender, finally add the peas.
  11. Before serving, add the cream. Flavour the risotto with parmesan, Maldon Smoked Sea Salt, pepper and a little lemon juice. Garnish with finely chopped parsley, walnuts and hazelnuts.

By Melissa Thompson

When Melissa was a teenager her parents took her to Tenerife. She won’t lie, they were all quite bored. And then they fell upon their very special potatoes, cooked in salty water – even seawater – until the liquid has all but evaporated leaving a sparkly sediment on their skin. It was served with a very simple roast chicken, all of which Melissa recreated here. It’s a celebration of great produce, fire and excellent Maldon Salt – when the foundations are this good, you need little else.

Here is how to make Salt-roasted Chicken with Potatoes and Canarian Mojo Rojo

  1. Spatchcock your chicken by standing it up and holding with one hand, and using the other to cut down either side of the backbone to remove the back. You can also use meat scissors. Save the back to make a stock.
  1. In a tray, lay the chicken breast-side down and pour over 1.5tbsp of oil. Rub it all over, and then sprinkle with 1.5tbsp Maldon Garlic Sea Salt. flip the chicken over and do the same to the other side. Leave to rest while setting up the barbecue.
  1. Light a full chimney of coals and zone your Weber Master-Touch 5750 Charcoal Barbecue, pouring the coals on just one side of the grate.
  1. Lay the chicken indirect, away from the coals. Put the onions directly in the coals and lay the red peppers on the grate, over the coals. Close the lid. Half-close the bottom vents and leave the top vents mostly open – you’re aiming for a temperature of between 160-180C.
  1. Boil the potatoes in heavily salted water on a fast boil until a sharp knife goes easily into them and then drain. Drizzle with a little bit of oil and put on the grill, directly over the coals. Move them around every 5 minutes until they colour and then push to the indirect side.
  1. Once the onions are soft when pressed, and the peppers blackened all over, remove from the heat. Once cool enough to handle, peel them and remove the seeds from the peppers. Add to a blender with the remaining mojo rojo ingredients and a pinch of Maldon Smoked Sea Salt flakes and blitz  until smooth.
  1. Flip the chicken after 30 minutes. After another 15 minutes, move over to the direct side, skin-side down, to crisp up the skin. Flip once more, and probe the chicken at its thickest point – once it reads 70C internal, remove to a tray to rest.
  1. After 10 minutes, carve the chicken and serve with the mojo rojo in a big bowl and the potatoes on the side.