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In a large bowl add the padron peppers and then drizzle over the olive oil. Toss the peppers so they are well coated in the oil.

Heat up a frying or griddle pan to a medium high heat. Once hot, fry the peppers for a few minutes on each side until they get black char marks and soften.

Once cooked place the padron peppers onto a serving plate and sprinkle generously with Maldon salt before serving.

Begin by making the sweet shortcrust pastry. This can be done in a food processor or done by hand. Place the plain flour into the bowl of the processor and add a pinch of Maldon salt and the cold, cubed butter. Pulse this until resembles fine breadcrumbs (try not to overmix). Mix in the icing sugar. Next add the egg yolk and pulse again until it forms a dough.

If you are doing this by hand, instead use your fingertips to rub the butter into the flour. 

Tip the dough onto some clingfilm and press it to a disc shape and then wrap in the clingfilm and place into the fridge to chill for 20 minutes.

Preheat the oven to 180C.

After 20 minutes, remove from the fridge. Lightly dust a work surface with plain flour and then use a rolling pin to roll out the pastry to a large circle, roughly 1cm thick and large enough to fill a 20cm tart tin. Lift and line the tart case with the pastry, making sure to press it well into the corners. Use the rolling pin to roll off the excess across the top. Lightly prick the base of the pastry with a fork. Then use some baking parchment and baking beans to line the base of the filled tin ready to be blind baked.

Place the tart tin into the middle shelf of the preheated oven and bake for 15 minutes, then remove the paper and baking beans and return to bake for a further 10 minutes. It should be pale golden and chalky to the touch.

Remove the tart from the oven and set to one side. Now make the pistachio frangipane filling. Blitz the pistachios till the are fine. In a food processor or using electric hand whisks, beat the softened butter with the sugar and add a pinch of Maldon salt. Beat until the mixture is pale and light and fluffy. Next add the eggs and beat again. Then add the blitzed pistachios, ground almonds and 1 tbsp of plain flour and fold through until evenly mixed.

Tip this frangipane into the baked tart case and smooth over the top. Dot the cherries across the top and very lightly press them in. Sprinkle over the flaked almonds and then place into the oven to bake for 40 minutes until lightly golden on top and the frangipane has puffed up.

Remove from the oven and allow to cool for at least 20 minutes before slicing and serving dusted with icing sugar.

1. If you’re using the larger potatoes, preheat the oven to 210°C/190°C Fan/gas mark 7/425ºF; for roasting new potatoes, preheat to 200°C/180°C Fan/gas mark 6/400ºF. Put each potato, in turn, in the bowl of a wooden spoon, like you would carry an egg in an egg-and-spoon race, and cut across at about 3mm / one-eighth of an inch interval.
2. When you’ve cut them all, put the baking tin on the hob with the butter and oil and heat up till sizzling. Turn the potatoes well, putting them in upside down (ie, cut side down) first, then the right side up, and spoon the fat over them.
3. Sprinkle each potato well with Maldon salt and put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
4. Transfer to a warmed plate, and serve.

How to create:
1. Grease the base and sides of an 18cm square cake tin.
2. Line with baking paper, allowing the sides to overhang.
3. Place peanuts, cacao, Maldon salt and half of the oats in a food processor and pulse until just finely chopped.
4. Add the raisins, oil, maple syrup and remaining oats. Process until well combined.
5. Press into base of prepared pan.
6. Use a straight-sided glass to smooth the surface.
7. Place in the fridge for 1 hour or until firm.
8. For the filling, blend the banana, peanut butter, raisins, oil, maple syrup, flour and Maldon salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use a spatula to smooth the surface. Place in the fridge for 2 hours or until firm.

9. For the chocolate topping, place the coconut oil and maple syrup in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water).
10. When melted add the cacao powder and stir constantly for 3 minutes or until mixture is smooth and thickened.
11. Pour over the filling. Smooth the surface. Sprinkle with extra peanuts and Maldon salt.
12. Place in the fridge for 6 hours or overnight to set.

How to create:
1. Preheat oven to 180°C, 350°F, Gas Mark 4.
2. Remove the larger leaves from the cauliflower, and then immerse completely in a large saucepan (or stockpot) filled with boiling water. Cook for 10 minutes. Drain.
3. Mix together the oil, curry powder, chilli flakes and Maldon salt.
4. Rub the cauliflower all over with the mixture.
5. Bake for 20 minutes.
6. Scatter the cauliflower with the toasted almonds, pomegranate seeds,
apricots and drizzle tahini. Add a pinch of Maldon salt to serve!

1. 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.

1. Set the oven to 200°C. 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.
2. 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 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.
3. 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.
4. 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.
5. In a frying pan add a little olive oil and heat to high add the kale and season, sauce for a couple of minutes.
6. 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.
7. 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.

How to create:

1. Pack your vegetables (or vegetable stalks, leaves, scraps!) into jars. Then heat the above ingredients in a pan of water to dissolve the salt, and taste – you may want to add either more sweetness or salt, be guided by your own taste buds! Pour it over (both hot or room temp is fine, but pouring it hot will soften your vegetables a bit which works nicely for cauliflower) the vegetables. Then let it all cool down, close the lid and keep in the fridge.
2. The pickles can be eaten as they are or they make for such a good winter salad!

This recipe enhances the Maldon Salt by flavouring it with the floral and fragrant taste of lavender.

Lavender has a distinctly floral flavour but as it is part of the mint family it has hints which are close in similarity to mint and rosemary – this means the lavender flavoured salt works brilliantly with sweet bakes such as shortbread biscuits, chocolate, and crème brûlée but also with savoury dishes such as lamb, fish, and chicken.

It could also be used to salt the rim of a homemade cocktail or sprinkled across cheese and crackers. The possibilities are endless, plus once you make a batch you can store it in an airtight container for 6 months.

How to make lavender salt?

1. You must make sure the lavender you use is dried – you can buy dried and edible lavender from the supermarkets, however if you are cutting from flowers at home then simply remove the flowers and allow to dry for a week before using.
2. Place the dried lavender into a pestle and mortar and crush until they are broken up and mostly ground.
3. Mix this with the Maldon salt and then store in an airtight container.