The day before you want to cook, dry brine the chicken. Make a few deep slashes in the meat of each chicken leg and sprinkle the salt all over, rubbing it in well. Set on a rack hung over a tray and slide into the slide uncovered overnight.
The following day, fire up the barbecue ready for direct and indirect cooking.
Set the chicken onto the grill bars away from the fire and leave to cook indirectly, with the lid down, for a good 20 minutes, turning and rotating once or twice.
While the chicken is cooking, make the sauce by whisking together the mayonnaise, vinegar, lemon juice, horseradish, crushed peppercorns and chilli flakes in a bowl. Season to taste with salt. Transfer half to a small serving bowl to use as a dressing for the finished dish. Take the other half to the barbecue and have a silicone pastry brush ready for basting.
Tip the bread cubes into a fireproof pan (no wooden or plastic handles) and drizzle over 2 tbsp of the olive oil. Use the flat of a large knife to bruise the garlic cloves and add them to the pan with the rosemary. Season with salt and pepper. Drizzle the remaining 1 tbsp olive oil onto the tomato halves and season with salt and pepper.
Once the chicken has had its 20 minutes’ cooking time, begin basting with the sauce. Brush all over regularly and keep cooking and turning for a further 20 minutes, or until the chicken is cooked through. When tested with a digital probe thermometer in the thickest part of the leg, it should read 74°C.
When you start basting the chicken, set the pan of bread over the direct fire and cook until crisp and golden, tossing to cook evenly. Remove the croutons from the fire and set aside. At the same time, rest the tomato halves over the fire so they grill and soften, turning to cook both sides.
To serve, scatter the watercress onto a large platter and top with the grilled tomatoes. Add the chicken legs and sprinkle over the croutons. Drizzle with some of the reserved sauce and serve the rest alongside.
Topic: Salads
This bright summer salad is colourful and packed full of flavour! We use juicy, fresh peaches to compliment the creamy, rich mozzarella beautifully, which leaves a perfect balance between and sweet and savoury.
Grilling your peaches will help to intensify the fruit’s natural sweetness with a gentle light, smoky flavour. Make sure to season well with a pinch of Maldon Salt to really elevate the sweet notes of the peaches whilst cooking on the griddle pan.
Substitutions can easily be made for this dish, such as switching the mozzarella cheese for burrata, halloumi or feta. Instead of using serrano ham, you could use prosciutto or parma ham. If you do not want to to add meat to your salad, we offer a selection of vegetarian-based salads, including a classic caprese salad, made with juicy heirloom tomatoes
- Heat up a griddle pan and lightly grease with oil.
- Cut the peaches in half and remove the stone. Place the peaches onto the griddle pan and leave to cook for 3 minutes on each side (you want nice griddle lines across the fruit).
- Place a small pan of water on to boil, and then boil the broad beans on to cook for 2 minutes until tender. Drain from the water and set aside.
- In a small bowl whisk together the olive oil, lemon juice, cracked black pepper and pinch of Maldon Salt.
- On a large serving platter arrange the wild rocket and then top with the griddled peaches torn mozzarella, serrano ham and scatter around the blanched broad beans.
- Drizzle over the lemony dressing and then garnish with mint leaves.
Can this be made vegan?
This dish can easily be made vegan! There are many plant-based cheeses available in supermarkets, including Cathedral City Dairy Free, Violife and Applewood. You can also use nutritional yeast, which is known to be the best alternative to cheese as it closely resembles Parmesan with it’s nutty, rich and slightly salty flavour.
You can replace the meat with Tempeh, which is a high protein-packed product made from soybean. You could also using Tofu, which comes in many different varieties from soft silken to super-firm, allowing you to achieve your most preferred consistency.
How long can you keep leftovers for?
It’s advised that salads are normally okay to consumer for 1-2 days after making, and can be stored in the fridge for up to 5 days. However, if you do have any leftover, make sure to keep them in air-tight container or wrapped in shrink wrap before putting them in the fridge, or the meat and cheese will spoil.
@eastafternoon
A deliciously light and fresh dish ideal for a crowd, this recipe for whole roasted trout with potatoes, asparagus and soft-boiled egg makes sustainable farmed ocean trout the star. The flavour combination of zesty lemon with the verdant lushness of dill and mint is heightened with generous sprinkles of Maldon’s delicately flaky salt while the recipe can be enjoyed either as a salad or as a main meal with salad on the side.
Preheat the oven to 200°C. Brush a little olive oil all over the trout and season inside the cavity with a sprinkle of Maldon salt and black pepper. Stuff the fish with the mint, dill and lemon slices and lay it flat on a lined baking sheet. Season the trout’s skin with more salt and pepper and roast the fish in the oven for 20-25 minutes or until the skin is crispy and the flesh is flaking. Butterfly the fish open and remove the spine, head, and tail. Discard the aromatics and flake the fillets, taking care to remove any bones. Set aside the flaked fish until needed.
Fill a small pot with water and set over high heat. Once boiling, lower the eggs into the water and cook for 8 minutes. Once cooked, drain the pot and cover the eggs with cold water to prevent them from cooking any longer. Set the eggs aside to be peeled and halved when needed.
In a large bowl, combine the boiled potatoes with the chopped herbs, asparagus, fennel, celery, and radishes. In a separate bowl, mix the yoghurt, mayonnaise, lemon juice and chives and season the dressing with a pinch of Maldon salt and grind of black pepper.
Add the flaked trout to the bowl with the potatoes and pour the dressing. Gently combine the salad and divide across 6-8 plates. Scatter a few extra chopped chives over the top of each serving and top with two halves of the soft-boiled eggs. Add a final scatter of Maldon salt over the eggs and serve the trout salad with glasses of chilled Rosé.
The classic Caprese salad originates from Italy, which is made of sliced fresh mozzarella, tomatoes, basil and seasoned generously with salt and olive oil. What is interesting with this dish is that, like the Margherita Pizza, the colours of the food resemble the Italian flag of green, red and white.
There are many variations to a Caprese salad, including a pesto dressing instead of olive oil, or even using balsamic vinegar. You can also substitute the olive oil for a delicious vinaigrette with tarragon to really make the tomatoes sing in flavour.
- To prepare the caprese salad, slice the tomatoes and arrange on a large platter.
- Tear the mozzarella and arrange this around the tomatoes.
- Drizzle over some extra virgin olive oil and season well with Maldon Salt and cracked black pepper.
- Finally garnish with some fresh basil leaves and then serve!
What to serve with Caprese Salad?
A Caprese salad is typically served as a side or appetizer, although it can be enjoyed as a lighter lunch/dinner option. However, you can serve many things with a Caprese salad to elevate the dish even further.
Grilled vegetables pair well with the salad to give texture and a gentle smoky flavour. Try peppers, eggplant or perhaps delicious charred courgettes, topped with tarragon dill and basil.
Additionally, adding a protein like chicken, shrimp, or steak make great additions to the dish to make a heartier main course option.
Our favourite is adding starch to the dish! Adding some crusty bread or pasta will transform the dish to have texture, whilst also having something to soak up the dressing. By adding your favourite pasta, you are essentially making a delicious pasta salad that can be enjoyed with friends and family.
What other cheeses could work in this recipe?
Instead of using the classic Mozzarella cheese in a Caprese salad, burrata cheese in a fantastic substitute due to it’s molten middle of cream. If you are using burrata, make sure to layer the tomatoes and basil first on the dish, and then place the ball of burrata on top…buon appetito!
What are the best tomatoes to use for a Caprese Salad?
The most used tomatoes for a Caprese salad are heirloom tomatoes, due to their balanced flavour in being sweet and hearty. You can also use fresh cherry tomatoes or even vine tomatoes. If you want something more substantial, try using beefsteak tomatoes in the mix to bulk up the salad.
How to present a Caprese salad?
Start of by using a large serving plate or platter as the base for the salad. The bigger the plate, the more room it will allow you to showcase the beautiful red, white and green colours of the food.
You need to arrange the tomatoes and mozzarella on the platter in an alternating pattern. After you have laid these ingredients down, you can then scatter the basil leaves over the tomatoes and mozzarella.
After this, season generously with Maldon Salt and cracked black pepper to elevate the sweetness of the tomatoes and counteract the bitterness of the basil.
With a final glug of olive oil, you are able to serve immediately with a serving spoon.
Let’s celebrate spring with a salad packed full of using the season’s delicious and vibrant produce, including jersey royal potatoes, asparagus and peas!
We give our salad a twist by making a fresh, wild garlic pesto which is drizzled on the potatoes and acts as a final salad dressing to the dish once assembled. We offer a full detailed recipe on how to make a wild garlic pesto which is also great to garnish over meat and vegetables, or stirred through a pasta dish.
If you would like to add additional elements to this salad, we welcome adding blue cheese, a handful of cherry tomatoes, red onion and a handful of fresh herbs. If you would like an alternative dressing to the dish, although ready-made sauces likes Salad Cream is a cult favourite, we also have a gorgeous apple cyder vinaigrette which made by using Aspall’s Apple Cyder Vinegar.
To finish off the dish, a generous sprinkling of Maldon Salt is a must. Not only does the sea salt flakes transform dull flavours to a more balance, brightened and elevated shine, it gives that perfect flaky crunch that you crave when you tuck into your salad.
- Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves.
- Set aside.
- Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife.
- While the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for 1 minutes until just tender. Remove the pan from the heat and drain.
- Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in 2/3 of the wild garlic pesto.
- On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
- Drizzle with the remaining pesto, some cracked black pepper and some Maldon Salt. Garnish with the fresh pea shoots and serve.
- Preheat oven to 200°C.
2. Peel the sweet potatoes, cut up into 1 inch pieces, toss with the olive oil and spread evenly on a baking sheet.
3. Roast the sweet potatoes in the oven for 20 to 25 minutes. After 10 minutes, stir the sweet potatoes and return to the oven. Cook the sweet potatoes until tender and caramelised.
4. Whilst the sweet potatoes are roasting, cook the quinoa as per the package instructions. Add the stock cube to the water before bringing the quinoa to a boil. When done, set aside to cool slightly.
5. Wash and roughly chop the greens and the red onion, roughly chop the pecans and dice the feta.
6. Whisk together the dressing ingredients of olive oil white wine vinegar and dijon mustard.
7. Toss the roasted sweet potatoes with the warm quinoa and greens. Add the red onion, pecans and feta cheese. Drizzle over dressing and toss gently to combine. Finish with a pinch of Maldon salt and pepper.
This recipe is warm and hearty – perfect for a cold, damp winter’s day! With the bulk of the recipe being made with beetroot, this dish is packed full of essential nutrients including magnesium, potassium and vitamin C. If you are interested in more salad-based recipes, check out our Great British Spring Salad and Caprese Salad recipe.
- Set the oven to 200°C / 400°F / Gas Mark 6
- Wash the beetroot. Cut a large piece of foil and place all but two of the beetroots on the foil, drizzle with a little olive oil, 2 tablespoons of water, salt and pepper and wrap the beetroot up into a parcel and place on a baking tray.
- Bake for 35 minutes in the centre of the oven. Open up the parcel and continue to bake for 25 minutes or until cooked through.
- In the meantime prepare the remaining beetroot, wash, peel and slice very finely, if you have a mandolin this will do the job perfectly. If you’re using different coloured beetroot you’ll have to pickle them separately as the colours will bleed.
- Mix the water, vinegar, sugar and Maldon Salt and stir until dissolved. Place the beets into a non reactive bowl and pour over the pickling solution. Leave to pickle for at least 25 minutes.
- Brush the rye bread with a little olive oil and roughly chop the walnuts, bake in the oven until crisp and the nuts golden, approximately 5 minutes.
- Wash and de-vein the kale, cut into approximately 4cm pieces. Have a pan of salted boiling water ready and blanch for 3 minutes, plunge into ice cold water. Drain and squeeze out any excess water, unfurl the leaves and place onto a piece of kitchen paper ready to sauté.
- In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
- Pour the milk into a saucepan, heat to boiling point and reduce the heat to low, crumble the chèvre into the pan and whisk vigorously.
- Spoon the chèvre cream onto the plate, cut the roasted beetroot into quarters or sixths, depending on the size. Arrange on top of the chèvre cream along with the kale and then the slices of pickled beetroot. Top with the rye crisps and roasted nuts, serve warm.