Steak with frites and garlic butter is the epitome of timeless dining, made famous by the legendary Le Relais de l’Entrecôte in Paris. A favourite for date nights, especially on Valentine’s Day, or any celebratory meal for two, this dish combines simple ingredients with impeccable flavour. Juicy, tender steak paired with crisp, golden fries (or chips), and a decadent garlic butter creates a meal that’s as it is elegant. This recipe ensures restaurant-quality results, perfect for recreating the romance and charm of a French bistro at home.
For the steak, we use thick-cut sirloin from Hawksmoor, celebrated for it’s robust flavour and beautifully marbled texture. Seasoned simply with Maldon Sea Salt flakes, freshly cracked pepper, and sprigs of thyme, the steak is seared to perfection, ensuring a rich, caramelised crust. The frites, made from skin-on Maris Piper potatoes, are fried until crisp and golden, retaining their natural flavour and texture. To complete the dish, we whip up a silky garlic butter infused with fresh parsley, adding an aromatic richness that elevates every bite. Together, these components create a culinary masterpiece that feels both luxurious and comforting.
How to make steak frites with garlic butter
Step 1
Start by preparing your chips. Cut your potatoes into skinny chip pieces – you can peel them or keep the skin on, but we kept the skin on for more flavour. Then place them in a large bowl and cover with cold water – toss them around then leave them in the water for 1 hour. This will help remove the starch from the potatoes which means they will be crispier when fried.
Step 2
After 30 minutes take the steak out the fridge to allow it to come to room temperature.
Step 3
Now you can prepare the garlic butter. In a bowl beat the softened butter until smooth with a spoon, then add the chopped parsley, crushed garlic cloves and plenty of Maldon Sea Salt and cracked black pepper. Then place two sheets of clingfilm onto your worktop and spoon the butter into the middle. Use the clingfilm to shape the butter into a thick sausage shape and roll it tightly, twisting each end to keep it secure. Then place the butter into the fridge.
Step 4
After 1 hour, remove the chips from the water and dry them very well on some kitchen paper. Preheat the oven to 180c.
Step 5
Pour in the veg oil into a large high-sided pan so it comes up 2 third of the way up the sides. Then place it on the heat and heat until it reaches 140c. Then add the chips to the oil and fry for about 5 to 6 minutes until they are cooked through but only lightly golden in colour – you may need to do this in batches. Remove them from the oil with a slotted spoon when ready and place on a tray lined with kitchen paper.
Step 6
While the chips are frying, we can get started on the steak. Season the steaks liberally with Maldon Sea Salt and cracked black pepper on both sides. Take a large frying pan, heat to a medium high temperature. Start by adding the steak on the side with the biggest part of fat and rendering this down – you may need to hold it in place with some tongs. You want the fat to go lovely deep golden and crisp. Then you can place the steak on one of the flesh sides and cook for 1 – 2 minutes on each side. When you are cooking the final side, add a knob of butter along with the bunch of thyme. Use a spoon to baste the steak with the butter and thyme.
Step 7
Once the steaks have a good level of colour and caramelization on each side, place the pan into the preheated oven for 6 minutes. Ensure you have an oven safe pan before you do this, if not simply transfer to a baking tray along with the pan juices. After the 6 minutes, remove the steaks from the oven and place onto a plate and pour over any cooking juices. Let this rest while you finish the chips.
Step 8
Turn the temperature up on the veg oil, so it reaches 180c. Then fry the chips again for approximately 2-3 minutes until very crisp and golden. Remove from the oil with a slotted spoon onto the tray again with kitchen paper to soak up any excess oil. Then add the chips to a large bowl while still hot and toss well with Maldon Sea Salt and cracked black pepper.
Step 9
In a small bowl, whisk together the Dijon mustard, olive oil and lemon juice to make a dressing. Drizzle and toss this over the butterhead lettuce along with the finely chopped chives.
Step 10
Now you can serve! Serve each rested steak on a plate or serving board. Take the garlic butter from the fridge and unwrap it, then cut some discs to put onto the steak, allowing it to melt. Add the chips to a bowl and serve with the mustardy green salad. Feel free to serve with any additional sauces you like, such as bearnaise or peppercorn. Perfect for a special Valentine’s Day dinner.
What is steak frites?
Steak frites is a dish consisting of a steak paired with fried potatoes, also known as ‘frites’. It’s commonly served in Belgium and French brasseries.
Tim Menger (Head Chef of Entrecôte in Melbourne’s Prahran) says steak frites is a dish that’s ’emblematic’ of France’s approach to food, going on to say it ‘encompasses a lot of what French bistro cooking is’. On the other hand, many claim that the steak frites is Belgium’s national dish due to the invention of the ‘frite’ in the 17th century – and let’s face it – without frites, there no such thing as steak frites!
Both have their differences, with Belgium serving Belgian fries with their steak, which is traditionally pre-cooked and cooled, then refried in oil again when ordered, creating the ultimate crispy, golden chip with a soft, fluffy interior. Belgian fries tend to be thicker in size, needing to be at least 10mm on each side. Whereas, France cut them between 6mm-9mm, creating a ‘skinnier’ chip.
France also adds a delicious Bearnaise sauce to their steak, covering the cut of meat to add refinement and flavour. This sauce is made of butter, egg yolk, white wine vinegar and herbs and is sometimes referred to as the ‘child’ of hollandaise sauce. This is because a bearnaise sauce uses shallot, black pepper and tarragon, whereas hollandaise uses white pepper and a pinch of cayenne. This creamy richness
What kind of steak is steak frites?
The bistro/brasserie staple of steak frites was traditionally made from the rump cut, however nowadays many chefs make steak frites from a variety of parts of the cow, including hanger (also known as onglet), rib-eye, porterhouse or flank. We used sirloin for our steak frites recipe. This is because sirloin is a tender cut of beef that’s affordable and easy to find at the grocery store. It’s also suitable for quick, high-heat cooking in the pan when searing.
What’s the best way to cook a perfect steak?
Cooking the perfect steak begins with choosing the right cut and understanding the best appliance to cook it on. Popular cuts like ribeye, sirloin, fillet and rump all offer distinct texture and flavours.
Ribeye is known for its marbled fat and rich taste
Fillet is tender and lean.
Sirloin balances flavour and tenderness
Rump provides a bolder, meatier bite.
Regardless of the cut, achieving a beautifully seared crust while maintaining a juicy interior requires the right equipment. Cast iron skillets are ideal for their ability to retain high, even heat whilst heavy-bottomed frying pan or a grill will also yield excellent results. For maximum flavour, make sure the steak is at room temperature before cooking and the pan is smoking hot to achieve a proper sear!
The stages of cooking a steak
Understanding the ‘doneness’ levels of steak is essential to tailoring it to your preference. Here’s a guide to each stage:
Blue: The steak is seared on the outside while the inside remains almost entirely raw by being cooked at a very high temperature for a short period of time. It feels very soft to the touch and is cooked to about 46–49°C (115–120°F) for a maximum time of 1-2 minutes on each side.
Rare: Warm on the outside with a cool red centre. Rare steak is tender and juicy. It reaches an internal temperature of 49–52°C (120–125°F). Cooked for 2-3 minutes per side over medium-high heat.
Medium Rare: The sweet spot for many steak lovers. Medium rare is warm with a red-to-pink centre. The texture is juicy but slightly firmer, cooked to 54–57°C (130–135°F) for 3-4 minutes per side.
Medium: This steak is firm and pink in the centre, with less moisture than medium rare. It’s cooked to 60–63°C (140–145°F) for 4-6 minutes per side.
Medium Well: A slight hint of pink remains, but the steak is mostly cooked through and noticeably firmer. It reaches 65–69°C (150–155°F) for around 11-16 minutes in total.
Well Done: The steak is cooked through completely, with no pink, and is firm to the touch. It’s cooked to 71°C (160°F) or higher for 18 minutes, depending on the thickness of the meat.
To check doneness, use an instant-read thermometer for precision or press the steak gently. The softer it feels, the rarer it is. Always allow the steak to rest for a few minutes after cooking to let the juices redistribute, ensuring every bite is as succulent as possible.
What’s the difference between fries and frites
‘Fries’ are long, thin pieces of fried potato, cut julienne or batonnet style and deep-dried in oil. It’s country of origin is from Belgium and France. It is believed that American soldiers stationed in Belgium were first introduced to French fries during World War I. Because the language of the Belgium army was French, soldiers nicknamed the fried potatoes as ‘French fries’.
‘Frites’ is the French word for French fries. It is a shortened version of the French phrase ‘pommes frites’ which means fried potatoes.
This style of fried potato is very popular amongst fast food chains that serve French fries, including McDonald’s, Five Guys and Arby’s.
Serving suggestions and variations
Radicchio salad with pine nutsCrispy green leaf salad with lemonHomemade ‘chunky’ chipsHomemade tomato sauce
Steak frites is a classic French bistro dish, but there are plenty of ways to elevate and customise it. Here are a few serving suggestions and variations you could following.
Serving suggestions:
Finish with Maldon Salt. A generous pinch of flaky Maldon Sea Salt over the steak just before serving will enhance the flavours with a delicate crunch. It also works well on the fries for extra seasoning!
Pair with a side salad. A simple arugula salad with a lemon vinaigrette or a crunchy radicchio salad balances the richness of the dish.
Dipping sauces for fries. Serve with a classic homemade tomato sauce, aioli, Dijon mustard or Sriracha mayonnaise for extra indulgence.
Wine pairing. A bold red wine like a Cabernet Sauvignon or a Syrah compliments the richness of the juicy steak and butter.
Variations:
Truffle garlic butter. Mix in a small amount of truffle oil or finely shaved truffle into the garlic butter for an earthy depth of flavour.
Herb & Citrus twist. Add chopped fresh herbs, such as parsley, thyme or tarragon, and squeeze lemon juice into the garlic butter for a fresh take.
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.
Step 1
Place the salmon fillets skin-side down into the air fryer drawer.
Step 2
Brush the salmon skin with olive oil and sprinkle with a generous amount of Maldon Sea Salt flakes. Add a little black pepper and set to one side.
Step 3
In the second drawer, or alongside the salmon if you’re using a single-drawer air fryer, add the vegetables. Drizzle with olive oil, season generously with Maldon Garlic Sea Salt and a pinch of pepper, then give everything a good shake to ensure even coating. Place both drawers into the air fryer, ready to cook.
Step 4
Air fryer for 10 minutes at 200ºC, giving the vegetables a shake half way through cooking.
Step 5
Meanwhile, heat up your rice as per the packet instructions.
Step 6
Once everything is ready, share the rice between two plates, top each with a piece of perfectly cooked salmon and finish with the tasty vegetables. Make sure you eat the salmon skin, it’s the best bit!
What other vegetables can I serve with salmon?
There are many vegetables that go well with salmon such as tender asparagus spears, mild courgette slices, and sweet carrot batons, all of which are delicious when roasted or air-fried. Crisp green beans and sugar snap peas add a fresh, crunchy texture, while blistered cherry tomatoes provide juicy bursts of flavour. Hearty butternut squash cubes bring a slightly nutty depth, and a handful of spinach can be added at the end to wilt gently alongside the cooked salmon. These vibrant choices create a perfect balance of flavours, textures, and colours to complement your salmon dish.
Can you air fry frozen salmon?
Yes, you can cook frozen salmon in an air fryer. It’s a quick and convenient way to cook salmon without thawing it first. Simply preheat the air fryer to the desired temperature (around 199°C/390°F). Lightly coat the air fryer basket with oil or cooking spray to prevent sticking. Alternatively, you can use baking paper/parchment paper. Place the frozen salmon fillet in a single layer in the basket. You’re probably wondering how long does it take to air fry salmon? We recommend air frying the salmon for around 8-9 minutes, or until the salmon reaches an internal temperature of 145°F.
Is air frying salmon healthy?
Yes, air frying salmon can be a very healthy way to cook this nutrient-rich fish. The air fryer uses hot air circulation to cook food, which requires less oil than traditionally frying in a pan. This results in a lower-fat dish without sacrificing flavourful. Here are three benefits of air frying salmon, including how Maldon Sea Salt can enhance the dish.
Lower Fat Content – Air frying reduces the amount of oil needed to cook salmon, compared to methods like deep frying or pan-frying. The hot air in the air fryer crisps up the salmon’s skin and helps lock in moisture without saturating the fish with excess fat. Since salmon already contained healthy fats (such as Omega-3 fatty acids, using minimal oil ensures that the dish stays light yet flavourful.
Preserves Nutrients – Salmon is packed with essential nutrients, including Omega-3 fatty acids, protein, and vitamins D and B12. Air frying cooks the fish quickly and evenly, helping to retain these beneficial nutrients. The method also avoids overcooking the salmon, which can cause a loss of nutrients. The crispy skin create din the air fryer is an added bonus, as it adds a delicious texture without compromising the nutritional profile.
Better Control Over Seasoning – When using Maldon Sea Salt in your air fryer salmon recipe, you get a better control over the seasoning. Maldon Salt is renowned for it’s delicate, flaky texture, which allows it to dissolve easily and evenly on the surface of the fish. It’s an excellent way to enhance the natural flavours of the salmon without overpowering the dish. Just a light pinch of Maldon Sea Salt after air frying gives the salmon a perfectly balances taste while also adding the mineral benefits of sea salt.
Creamy, flavourful and effortlessly quick, these Creamy Garlic Butter Beans with Spinach are a game changer for busy weeknight or anyone looking for a quick and easy vegan dish! Elevated by the rich, aromatic Maldon Garlic Sea Salt, this recipe transforms humble ingredients into a dish bursting with savoury goodness. Whether you’re embracing Veganuary or simply seeking a nourishing, plant-based meal, this is the perfect go-to option. Plus, it’s air-fryer friendly, making clean-up a breeze!
Ready in just 25 minutes, this recipe requires minimal effort, yet delivers maximum flavour. The butter beans become velvety and indulgent, while fresh baby spinach wilts beautifully, creating a perfect balance of texture and taste. The air fryer works it’s magic, infusing the dish with the deep, garlicky notes of Maldon Garlic Sea Salt as you stir every five minutes for even cooking. Pure comfort in a bowl, made easy by your air fryer.
How to cook creamy garlic butter beans with spinach using an air fryer
Start by removing the crisper tray from the air fryer drawer.
Place the olive oil and rosemary into the drawer and air fry for 5 minutes at 200ºC.
Once the 5 minutes is up, pour the butter beans (including the liquid) into the air fryer drawer, along with the red wine vinegar, a generous pinch of Maldon Garlic Sea Salt and a little pepper. Mix everything together (at this point, if the rosemary leaves have come away from the stalk you can remove the stalks).
Air fry for 15 minutes at 200ºC, stirring every 5 minutes.
Meanwhile, prepare your tomatoes and sourdough. I like to cook the tomatoes in the air fryer for 5-6 minutes on 190ºC, until soft and heated through and the sourdough takes around 4-5 minutes to turn into perfectly crisp toast.
Once the beans have finished cooking, stir in the spinach and pop back in the air fryer for a final 4 minutes at 190ºC.
To plate up, place your sourdough on a plate, top with the butter beans mixture, followed by the tomatoes and tuck in!
If you like to have a bit of meat with your meals – a bit of crunchy streaky bacon goes perfectly with this dish! (air fry the bacon for 8 minutes at 190ºC).
Enjoy!
This aubergine traybake with tahini dressing is a Middle Eastern-inspired dish that combines bold flavours with vibrant textures in a single roasting tin. Perfect for busy weeknights or effortless entertaining, this recipe transforms tender roasted aubergine into a show-stopping centrepiece. The smoky heat of rose harissa pairs beautifully with creamy tahini dressing, while a sprinkle of Maldon Sea Salt flakes enhances every bite. Ready in just 45 minutes, this dish is finished with chopped parsley, but you can also use fresh mint leaves, toasted pine nuts and a touch of lemon juice for a extra burst of freshness.
Step 1
Preheat the oven to 180c.
Step 2
Prepare the aubergine but slicing them in half lengthways, keeping the stalk on, so you have 4 halves. Then score the flesh of each half with a sharp knife in a crisscross pattern – making sure to only cut the flesh and leave the skin intact.
Step 3
Then take a large baking tray and add the chickpeas, red onion wedges and red pepper chunks to the tray. In a small bowl, mix together the harissa and olive oil. Drizzle most of this in the tray and toss so all the ingredients are well coated.
Step 4
Next add the aubergine halves on top of the other veg in the tray so the cut side is facing up and then brush with the remaining harissa paste mix. Season well with Maldon Sea Salt flakes and cracked black pepper.
Step 5
Place the tray into the preheated oven for 25 minutes until everything is starting to look charred and softened. At this stage add the cherry tomatoes on the vine and nestle them in the tray around the aubergine, drizzling with a little extra oil. Then place the tray back in the oven for an additional 20 mins.
Step 6
While the veg is cooking, prepare the tahini dressing. Simply whisk together the tahini, lemon juice and olive oil. Then add as much water as needed until you reach a drizzle consistency – start with a tablespoon at a time. Season well with Maldon Sea Salt flakes and cracked black pepper.
Step 7
When the traybake is ready, remove from the oven and drizzle over the tahini dressing and the chopped parsley. Serve alongside some charred pitta bread, if you like.
Can you keep cooked aubergine in the fridge?
Yes, you can keep cooked aubergine in the fridge. Make sure to store it in an airtight contained for up to 3-5 days, however it’s best consumed within a few days for optimal freshness.
Can you keep cooked aubergine the freezer?
Yes, you can store cooked aubergine in the freezer for up three months in an airtight container. When you are defrosting your aubergine, thaw it in the fridge for 24 hours. Make sure to drain any excess water and pat dry to prevent it from becoming mushy!
Indulge in the perfect autumn dish with our air fryer pumpkin gnocchi, served with a rich, creamy sauce. Roasted pumpkin, caramelised onions, and soft gnocchi come together, topped with crispy sage, toasted walnuts, and a sprinkle of parmesan. This comforting homemade meal is easy to prepare and bursting with seasonal flavours, offering a flavour-packed experience. This air fryer pumpkin gnocchi recipe will transform pillowy gnocchi into a golden, slightly crisp delight, enhanced by a luscious pumpkin-infused sauce!
Whether you’re a fan of a classic potato gnocchi or a lover of seasonal pumpkin puree, this dish brings together the earthy richness and the aromatic crunch of fried sage, and the creamy decadence of parmesan cheese. Ready in no time, this dish is a celebration of simplicity and flavour, perfect for weeknights or impressing dinner guests.
Here’s how to make the pumpkin gnocchi and crispy sage recipe…
Step 1
Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at 180c. Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black pepper.
Step 2
Cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and onions. Place the basket into the air fryer and roast for 15 – 20 minutes until the pumpkin is tender and the onions have softened and charred, remove from the basket and set aside. Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap them again and place back in the air fryer for 5 minutes more.
Step 3
In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside. Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.
Step 4
Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.
Step 5
Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.
Step 6
Tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s looking a little thick – you want a nice glossy sauce.
Step 7
Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan.
Alternative sauces you can use for your gnocchi
Here are three delicious sauces to try instead of pumpkin for your gnocchi recipe:
Pesto Sauce
Brighten your gnocchi with a vibrant basil pesto. Blend fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil and a pinch of Maldon Sea Salt until you get a smooth sauce. Toss in your cooked gnocchi for a fresh, herbaceous twist. This sauce is perfect for those looking for a light yet flavourful option!
Creamy Parmesan Alfredo Sauce
For a rich and indulgent option, whisk together cream, butter, and freshly grated parmesan cheese over medium heat until smooth and velvety. The creamy Alfredo sauce coats the gnocchi beautifully, creating a luxurious dish for a cosy dinner. Add a touch of nutmeg for extra depth.
Tomato Butter Sauce
A simple yet irresistible choice, this sauce combined the tanginess of tomatoes with the richness of butter. Simmer crushed tomatoes with a generous amount of butter, garlic and a pinch of Maldon Sea Salt until thickened. Toss the gnocchi in the sauce and finish with fresh basil and parmesan for a comforting, hearty meal.
Each of these sauces offers a unique flavour profile, ensuring there’s something for evert palate. However, one of our favourites is a classic brown butter sauce. This is made by cooking unsalted butter in a pan until the milk solids turn slightly brown, giving a nutty, toasty flavour. The French name for brown butter is ‘beurre noisette’ which translates to ‘hazelnut butter’.
How to make brown butter sauce
If you’re looking to elevate your classic potato gnocchi recipe, brown butter sauce is a game-changer. Brown butter’s nutty caramelised richness perfectly compliments the light, pillowy texture of potato gnocchi, creating a luxurious yet simple dish. To make this alternative sauce, melt 150g unsalted butter in a pan over medium heart, stirring until it turns golden brown and develops a warm, toasty aroma. Add crispy sage leaves for an earthy kick and a pinch of Maldon Sea Salt and cracked black pepper to elevate the flavours. The brown butter sauce clings to each gnocchi, creating a dish that’s indulgent, aromatic, and incredibly satisfying. Top with freshly grated parmesan for a final touch of decadence.
How to make gnocchi without using potatoes
Here are three creative ways to make gnocchi without using potatoes:
Replace traditional potatoes with pumpkin puree or mashed sweet potato for a flavourful twist. These ingredients add a hint of natural sweetness and vibrant colour to the gnocchi. Mix the puree with flour, egg, Maldon Sea Salt and a pinch of nutmeg or cinnamon for an autumn-inspired version that pairs beautifully with brown butter or cream sauces.
Cauliflower Gnocchi
For a low-carb and gluten-free option, use cauliflower! Steam or boil cauliflower florets until tender, then blend them into a smooth puree. Combine the puree with almond flour, an egg and Maldon Sea Salt to form a dough. This version is healthy and still satisfying, with a slightly nutty taste.
Ricotta Gnocchi
Craving indulgence? Swap the potatoes for creamy ricotta cheese to create light and tender gnocchi bites. Ricotta gnocchi, also known as ‘gnocchi di ricotta’ originates from Italy, and is similar to ‘Gnudi’ which is gnocchi-like dumplings filled with ricotta cheese and semolina.
Simply mix ricotta with flour, parmesan cheese and a pinch of Maldon Sea Salt. The dough comes together quickly and requires less kneading, resulting in soft, melt-in-your-mouth gnocchi with a subtle cheesy flavour.
Looking for a hearty and satisfying meal to warm up those cold evenings? This comforting chorizo and butter bean stew is the perfect solution, brimming with bold flavours and velvety texture. Whether you’re embracing Veganuary or simply craving a wholesome plant-based dish, this easy butterbean stew recipe is sure to become a family favourite. Infused with the smoky warmth of smoked paprika, tender butter beans and a hint of Maldon Sea Salt flakes, this stew pairs beautifully with a slice of crusty bread for the ultimate cosy dinning experience.
Here’s how to make a chorizo and butterbean stew
This butter bean stew is a delicious and hearty dish that’s perfect for any time of year. Packed with vibrant flavours from rosemary, garlic, and chorizo, it’s both comforting and nourishing.
Step 1:
Start by taking a large shallow pan and placing on a medium heat.
Step 2:
Melt the olive oil before adding the sliced onions and a pinch of Maldon Sea Salt flakes. Cook these gently for 2-3 minutes until softened.
Step 3:
Add the sliced garlic, rosemary, smoked paprika and chorizo and fry for another 5 minutes until the garlic smells fragrant and the chorizo begins to crisp.
Step 4:
Add the tinned tomatoes, followed by the butterbeans. (We used Bold Beans butter beans, but you can use lima beans or white beans if preferred). Stir well and allow the mix to bubble and thicken for 5 minutes. You should have a rich tomato base to create the perfect balance of flavours.
Step 5:
Stir the spinach and allow it to wilt into the sauce. Zest the lemon into the pan and season with more Maldon Sea Salt flakes and cracked black pepper.
Step 6:
Serve the stew sprinkled with parsley, crumbled feta (or vegan alternative ), and some toasted sourdough for dunking and soaking up the last of the juices!
How long can you keep the chorizo and butter bean stew in the fridge?
Once your stew is cooked, you can store it in the fridge for up to three to four days. You need to make sure that the stew is packed in a secure, airtight container before refrigerating it within two hours of cooking.
Please note that stews made with fish or shellfish should only be refrigerated for no more than a day.
Can you freeze cooked chorizo and butter bean stew?
You can freeze the chorizo and butter bean stew for up to three months once cooked. We recommend not eating it after three months because although it would still be safe to eat, it might not taste as good!
Make sure to store the stew in a secure, airtight container. When you are ready to eat the stew, place the frozen stew in the refrigerator to thaw slightly for at least 24 hours but no more than 2 days before reheating. You can reheat the stew by placing it in a saucepan on the stovetop over low heat, stirring occasionally until heated through.
Alternatively, you can reheat it in the oven at a low temperature, ensuring you stir periodically to prevent burning and ensure even heating throughout.
If you want to reheat the stew in a microwave, you need to make sure that the stew is covered with a microwave-safe lid or plastic wrap. This will trap steam and keep the stew nice and moist. Microwave on high for 1-2 minutes, or until the stew is warmed through.
Easy, butter bean recipes
If you’re looking for more easy butter bean recipes to make during the week, why not try a few of our favourites from our friends at Maldon Salt.
This is Rukimini Iyer’s butterbean recipe from ‘The Green Cookbook’. She roasts carrots with coriander seeds under foil, while the rich, silky butter bean mash takes just 10 minutes to put together. This recipe is a substantial, flavour-packed dish which is incidentally vegan!
Scorched by Genevieve Taylor (6th-7th September 2023)
Genevieve Taylor loves fish and meat proteins, but she also adores pulses and tries to eat them several times a week! Cheap and cheerful, a bowlful of beans is an excellent way of making your mackerel go a little further. Fresh oregano is one of Gen’s favourite herbs, giving a slightly floral note to the pesto-style dressing.
Although white beans are not the same as butter beans, they are both types of white beans. White beans have a creamy, mild taste and can often be used interchangeably in recipes. This recipe, we used Bold Bean & Co’s Organic White Beans (haricot beans), which are perfect to use for this dish as their bean’s are slow-cooked which allows them to hold their shape when simmering in a stew, creating the perfect, buttery and smooth flavour.
When the cold winter months roll in, a hearty yet refreshing dish like a winter chickpea salad is just what you need. This versatile chickpea salad recipe is perfect as a main dish, a side, or even for meal prep. Combining the creaminess of the chickpeas with the vibrant pomegranate seeds, butternut squash, and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect addition to your Veganuary menu or a comforting plant-based option for any day of the week.
Finish the recipe with a simple tahini dressing to make the salad burst with flavour, or instead use vegan mayonnaise to drizzle on top. You can also try crumbling a few pieces of plant-based cheeses to add depth and texture to the dish. We like using Violife Non-Diary Feta Style Cheese which is great when tossed in a crispy salad.
Here’s how to make the Winter Chickpea Salad
This vibrant and healthy salad is packed with roasted butternut squash, baby carrots, crispy chickpeas, and massaged kale, all drizzled with a creamy tahini dressing. Full of nourishing ingredients, it combines sweet, savoury and earthy flavours, complimented by the crunch of pomegranate seeds and toasted mixed seeds. Easy to prepare and full of vitamins, fibre, and plant-based protein, this dish makes for a satisfying and wholesome meal. Perfect for anyone looking to enjoy a nutritious, flavour-packed meal.
Step 1:
Preheat the oven to 180°C.
Step 2:
Place the butternut squash and baby carrots onto a roasting tray. Drizzle with 1 tbsp olive oil, fennel seeds, Maldon Garlic Sea Salt, and black pepper. Roast in the preheated oven for 25 minutes until tender, golden, and slightly charred.
Step 3:
Drain the chickpeas and pat them dry with kitchen paper. We used Bold Bean Co Organic Chickpeas, but you can substitute with white beans, cannellini beans or butterbeans as they all have the same creamy texture and mild flavour. Spread them onto a second baking tray and drizzle with 1 tbsp olive oil, paprika, and ground cumin. Season well and roast in the oven for 15 minutes until crispy and golden.
Step 4:
While the vegetables and chickpeas are roasting, place the kale into a large mixing bowl. Add 1 tbsp olive oil and a big pinch of Maldon Sea Salt. Massage the kale with your hands to soften it, then set aside.
Step 5:
Prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, water, and seasoning until smooth and creamy.
Step 6:
Once the vegetables and chickpeas are roasted, assemble the salad. Toss most of the tahini dressing through the kale and transfer it to a platter. Top with the roasted butternut squash, baby carrots, and crispy chickpeas.
Step 7:
Drizzle over the remaining tahini dressing and garnish with pomegranate seeds and toasted mixed seeds before serving.
What to serve with your chickpea salad?
A winter chickpea salad is versatile and pairs beautifully with a variety of dishes. Here are some great options to serve alongside it:
Warm Bread
A delicious, crusty bread is perfect for scooping up the salad and soaking up it’s tangy dressing. Try making a cherry tomato and pesto focaccia which is easy to follow and packs a lot of flavour. Alternatively, pairing the salad with a warm, garlic bread add a wonderful savoury flavour to the dish, and adds a tasty crunch to your meal.
Soup
A classic butternut squash soup is hearty in flavour and compliments the fresh, tangy salad. It’s natural sweetness from the squash balances the savoury notes of the salad perfectly.
Protein
As a plant-based option, try adding a few falafel balls to make the dish more substantial and completely vegan.
For non-vegans, grilled chicken makes a hearty, protein-rich pairing. You can also try pairing the salad with baked salmon. The delicate, butter fish is a great compliment to the crunchy chickpeas, roasted squash and baby carrots.
How long will the chickpea salad last in the fridge?
You can keep the chickpea salad in the fridge for up to four day in a secure, airtight container.
Any leftover tahini dressing can be stored a glass mason jar and refrigerate for up to 14 days, however it is best to consume within 5-7 days so that you can taste the tangy flavour. After refrigeration, the dressing can become much thicker and separate, so make sure to store before using again.
Can you freeze a chickpea salad?
You can freeze a chickpea salad for up to three months, but we don’t recommend this as the texture of the salad will change and loose it’s tasty crunchiness.
Any leftover tahini dressing can be stored in an airtight container for up to 8 weeks. Make sure to leave some headspace in the container as liquids expand when freezing. When you want to use the tahini, thaw it in the fridge overnight and give it a good stir before using as it can separate.
