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This is the only brownie recipe you need.

Rich, fudgy in the middle and ludicrously chocolatey, this recipe will allow you to deliver showstopping brownies from the comfort of your kitchen. One bowl, one recipe, and made in less than an hour…what more could you want?

Why add salt to brownies?

Salt is the secret ingredient for making a good brownie. It’s a flavour enhancer. By adding a pinch of Maldon Salt to both the mixture and as a topper for your brownies, you elevate the sweet, chocolate essence, whilst counteracting the bitterness from the cocoa beans.

The flaky sea salt will also give a delicious texture to the baked goods, making you want to go in for a second slice!

Dark Chocolate Vs. Milk Chocolate

Trust us when we say use dark chocolate instead of milk chocolate for your brownies! Dark Chocolate chips add a much richer flavour compared to milk. Milk chocolate tends to make the recipe a little more sweeter and chewier in taste, which can result in a flaky, paper-like sugar top on the brownies..

Here’s how to make classic fudgy brownies…

Line a 25 x 18cm baking tin with greaseproof paper (up the sides to make it easier to remove after baking too) and preheat the oven to 180C.
Place the unsalted butter and chopped chocolate into a pan together and melt gently until smooth and combined. Then take off the heat and stir in the sugar, mixing it until it melts.
Allow the mixture to cool slightly before whisking in the eggs, vanilla extract, and Maldon Salt. Mix in with a whisk until it is smooth, thick, and glossy.
Tip this chocolatey mixture into a large bowl and then sift in the plain flour and cocoa powder and then carefully fold through until just combined. Try to make sure you don’t overmix this as it will become dense.
Spoon the batter into your prepared baking tin and smooth across the top (it will be thick in consistency).
Bake in the preheated oven for 30 – 35 minutes until set on top with a few cracks in the crust.
Remove from the oven and sprinkle with some more Maldon Salt.
Allow to cool for at least 2 hours before removing from the tin and cutting into 12 squares.

What to serve with your brownies…

You can’t just have a brownie plated on it’s own!

Serve a generous scoop of our homemade blackcurrant ice cream, it’s deliciously creamy and the blackcurrants pair perfectly with the dark chocolate in the brownie.

If you are wanting to add a little more texture and spice to your brownies, why not try our dukkha recipe, where a blend of hazelnuts, almonds and pistachios is mixed with seeds and spices to add a savoury and slightly zesty taste! Adding this as a topper to your brownies will give it a much more complex flavour profile, impressing your guests!

Looking for a delicious and super easy recipe to make? Our bruschetta recipe is the perfect appetizer, paired with juicy tomatoes and fresh, red onion for a burst of summertime flavour! We also add a few anchovy fillets on top of the veg to give a rich, umami flavour to the dish.

What is bruschetta?

Did you know ‘bruschetta’ actually refers to the bread! The word is derived from the verb ‘bruscare’ which means to char or toast. The word was invented to name stale slices of bread which had been toasted and then smothered in olive oil, garlic and salt.

However, commonly today bruschetta is known as a classic Italian antipasto, comprising of bread that is toasted in the oven/grilled, rubbed with garlic and salt and then topped with tomatoes.

What do you eat with bruschetta?

We recommend pairing bruschetta with a delicious caprese salad…light and refreshing, it’s a match made in heaven! The use of fresh tomatoes, mozzarella and basil compliment the flavours and textures of the crunchy bruschetta.

If you’re looking to expand your selection of antipastos, try cooking our padron peppers along with your bruschetta – bold and hearty in flavour, the textures of both dishes compliment each other beautifully!

Here is how to make our Tomato, Red Onion and Anchovy Bruschetta…

Start by toasting your bread – we like to use a griddle pan for this as the charred edges add a lovely flavour, but using a toaster also works well.
When the toast is still warm, drizzle with a little oil and then use garlic clove cut in half and rub it all over the bread – this will infuse it and compliments the tomatoes.
In a small bowl, add the chopped mixed tomatoes and finely sliced red onion. Season this with the Maldon Salt and cracked black pepper, and add the 2 tbsp of olive oil. Toss this together.
Spoon the tomatoes onto your prepared toasts. You could finish it here with some basil however we like to add some anchovy fillets too.
Garnish with the basil leaves and serve while the toast is still a little warm.

Our chicken noodle soup is the final recipe for using chicken three ways. We first cooked the whole chicken through spatchcocking it to create a deliciously succulent spatchcock BBQ chicken. From the leftovers, we then used roughly 100g of the chicken, shredding it to create a beautifully creamy chicken, leek and bacon pie that was topped with crispy filo pastry.

Now, with the chicken carcass left and the roughly 75g of chicken, we can make a soup full of fresh aromatics and flavours that will warm you up through the chillier days.

You can serve this soup with a side of homemade rosemary focaccia, oven baked until it is perfectly golden and crisp to mop up the final juices left in the bowl.

Here is how to make our Chicken Noodle Soup…

Begin by making your chicken broth. Make sure any remaining meat has been stripped from the chicken carcass and then place it in a large stock pot and cover with water (you want to add lots of water and then allow it to reduce down).
Add the onion, and one of the carrots roughly chopped. Then add 2 sticks of celery, roughly chopped. Add a pinch of Maldon Salt, black peppercorns and then the sprigs of parsley and thyme.
Place the pot onto the hob and bring to the boil. Once boiling reduce the temperature to a very low simmer and allow this to bubble away for 1 – 2 hours. Occasionally checking the water to make sure it hasn’t reduced to rapidly, adding more if needs be. If there is scum rising on the surface, make sure to skim this off.
After an hour or two you should be left with a wonderfully flavoursome broth or stock.
Drain the broth through a sieve and discard the carcass and vegetables. Set the clear broth aside.
To make the soup, start by cooking the angel hair pasta according to the packet instructions. Then drain, rinse off the starch, and set aside tossed in a little olive oil to stop it sticking together.
Place the clear broth back into a pan and bring to a simmer. Peel the carrot and then finely slice, along with the remaining celery. Place these into the broth and allow them to boil for a few minutes to cook. Add any leftover chicken to the broth now and the handful of kale or cavolo nero, cooking for a further minute.
Finally add the chopped parsley and check the seasoning, adding some more Maldon Salt or cracked black pepper if required.
To serve, arrange the angel hair pasta at the base of two bowls. Then ladle over the hot broth with vegetables and chicken.
Finally drizzle with some EVOO and serve.

Both delicious and hearty, this pie recipe is a comfort food classic which is loved by many family and friends. Being the secondary part to the series of using chicken three ways, we use roughly 100g of leftover chicken from grilling it in our within Spatchcock BBQ Chicken recipe.

We use a filo pastry for a lighter topping option, however you are welcome to use shortcrust pastry instead for a firmer option.

You can serve this chicken pie with seasonal vegetables, including our delicious lemon & honey glazed roasted carrots, or our beautifully crispy Hasselback potatoes to complete the dish.

Here’s how to make our Chicken, Leek and Bacon Filo Pie…

Start by making the white sauce for your pie filling. In a large pan add 100g of butter and allow it to melt. When the butter begins to foam, add the plain flour and use a wooden spoon to stir it in and create a paste. Cook this for couple of minutes until it begins to smell biscuity.
Then take the pan off the heat and add a splash of the milk, use a whisk to immediately stir this in to avoid lumps. As soon as the milk is absorbed, add another splash making sure to whisk it in fully. Alternate doing this and placing the pan back on the heat to allow it to bubble and thicken between each addition. Keep going until all the milk has been added and you are left with a thick, creamy, and smooth sauce.
Turn the heat off the white sauce and stir in the wholegrain mustard, Maldon Salt and cracked black pepper to taste. Check the seasoning and then set aside.
In another pan, add the lardons and cook until they are beginning to turn crispy. Now add the sliced leeks and diced onions. Keep cooking these until they are fully softened and translucent.
Once the leeks and onion are soft, add the garlic and cook for a further couple of minutes. Then add the leftover shredded chicken and warm through.
Finally stir this mixture into the white sauce and add the chopped tarragon.
Preheat the oven to 180C Fan.
Take a small pie dish and pour the filling in.
Take one sheet of filo pastry at a time and lay it onto your board.
Brush both sides with the final 100g of melted butter, and then use your hands to scrunch the filo up and place on top of the pie filling. Continue to do this with the remaining filo sheets until the whole pie top is covered.
Place it into the preheated oven and bake for about 15 minutes until the filo is golden brown and crispy on top.
Remove from the oven and allow it to sit for a couple of minutes before serving alongside your favourite green vegetables.

To start off our series in using a chicken in three ways, we first cook a large chicken to make a delicious spatchcock BBQ chicken, a family favourite that is requested at most dinners during the summer.

With a cooking time of roughly 40 minutes on the outdoor grill, it’s a very easy, fuss-free recipe to follow that will certainly deliver in flavour. The best part is the marinade for the chicken, which is made with an infusion of gentle, warming spices like smoked paprika and chipotle paste to give a spicy kick to the meat. With a dash of runny honey and the juice of a lemon, the marinade is bought to a sweeter, zesty level.

Did you know spatchcocking is the method in which you split a whole chicken by removing the backbone so that it is completely flattened. This will reduce the cooking time significantly, which is ideal for wanting to cook in a much speedier fashion for your hungry guests!

Here is how to make our Spatchcock BBQ Chicken…

Start by spatchcocking the chicken. Place it on your board breast side down and the legs at the bottom facing towards you. Use a pair of sharp scissors start at the end with the parson’s nose and then cut either side of the backbone all the way up so you remove it completely.
Then flip the chicken over and use your hands to press down on the breastbones and legs to snap the small bones and flatten the chicken out.
Now prepare the marinade by mixing together the olive oil, garlic, smoked paprika, cumin, chipotle paste, runny honey and lemon juice. Season this well with Maldon Salt and cracked black pepper.
Place the spatchcock chicken on a large tray and the coat it well with the marinade, making sure it gets into all the cavities and is evenly coated.
Leave this to marinade for at least 30 minutes, but can be left overnight in the fridge too.
When you are ready to cook your chicken, heat up the BBQ. The best way to ensure even cooking is to cook the chicken skin side up on the indirect coals for approximately 20 – 30 minutes. Then turn the chicken and place it on the hot coals skin side down for about 10 minutes until the skin is nice and crispy. This really does depend on the heat of your BBQ so make sure to keep an eye on it.
If you aren’t using a BBQ you can simply cook the chicken in the oven at 180C for 15 minutes and then place under the grill for a further 10 to crisp up the skin. A spatchcock chicken cooks much quicker than a whole chicken.
Serve the chicken alongside your favourite side dishes – we’ve done chips and salad. It also goes well with garlic aioli mayonnaise.
Keep your leftover chicken for the next couple of recipes and make sure to reserve the chicken carcass.

Make the classic whiskey sour with a flowery twist from the infused flavours of lavender and nectarine syrup to give a subtle sweetness to the cocktail…delicious!

Prepare the syrup the day before by mixing the water, sugar, a pinch of Maldon Salt and the cut nectarine in a saucepan. Let it boil for 5 minutes, add the lavender and remove from the heat. Cover and leave to cool.
Mix the ingredients in a liquidiser at full power until the ice has started to crush and a thick foam has formed.
Serve and garnish with a sprig of lavender.

Create the perfect pistachio ice cream, but make it vegan! The buttery, nutty flavour of the humble pistachio really is intensified when combined with the rich, creamy coconut milk as the vegan alternative to the ice cream. Sprinkled with a pinch of Maldon Salt and chocolate cocoa and you’ll want to go for seconds!

Put all the ingredients in a liquidiser and blend at full power until the mixture is a smooth cream with no chunks.
Pour the cream mixture into the cake mould, cover it with baking paper and freeze it for at least 6 hours, preferably overnight.
Chop and toast the pistachios for the topping for a 2-3 minutes. Scrape one side of the chocolate bar with a knife to get chocolate shavings.
If you want, create balls with a special spoon or make quenelles with the help of two soup spoons. Sprinkle each portion with pistachios, chocolate shavings and a pinch of Maldon Salt.

The perfect summer dessert – freshly baked apricots coated with a rosemary, butter glaze. Sprinkle a generous pinch of Maldon Salt to enhance the sweetness of the fresh apricots.

Cut the butter into slices, put it in the liquidiser together with the washed and prepared rosemary. Add the sugar and blend at maximum speed for 2 minutes. Put the mixture into a bowl, let it soften at room temperature. Heat the oven to 160ºC.
Wash the apricots and cut into the top of each apricot. Open up the cut with a knife and insert a portion of butter into each cut. Spread the rest of the butter over the dish.
Put the dish in the oven and bake for 20-30 minutes on indirect heat. Once they begin to brown slightly, take out of the oven and serve with a sprinkle of Maldon Salt. On a hot summer’s day, serve with vanilla ice cream, cream or frozen yogurt.

The native Spanish dish, Patatas Bravas. This recipe shows how you can create spicy potatoes, paired with the spicy flavours of paprika and choricero pepper paste to give an underlying depth of heat.

Peel and chop the garlic and onion and tomato separately.. Heat the oil in a pan and fry the onion for 10 minutes over a low heat with 1 tsp of Maldon Smoked Salt. Add the garlic and tomato and stir and cook for 20 minutes.
Fill a deep bowl with cold water. Peel and cut the potatoes into eighths or chunks measuring about 3 cm. Leave the potato chunks in the cold water and set aside.
Add the choricero pepper paste and paprika to the sauce, stir and leave to cook. Mix the flour into the broth until it has completely dissolved. Add it to the frying pan, stir and leave to cook for 10 minutes. Blend the mixture and leave it to one side, still hot.
Heat the oven to 60ºC, and prepare a flat tray with several layers of absorbent kitchen roll. Heat a deep, narrow pot over medium heat with plenty of oil. Drain the potatoes and make sure they are completely dry—this is important so that the oil does not splash, to avoid burns.
When the oil is very hot, turn up the heat and fry the potatoes in four batches (this is important to make sure they are crispy) for 2-3 minutes until they are slightly golden brown. Check the cooking point before removing them with a skimmer and placing them on the tray with the kitchen roll so they finish draining. Repeat until all the potatoes have been fried. Between each batch of frying, keep the potatoes warm by inserting the tray into the preheated oven. Serve the potatoes with the spicy sauce on top. Add mayonnaise/Aioli on top and Maldon Salt flakes to taste.

These arancini balls are deliciously golden and crispy, filled with a beef and creamy mozzarella centre. This filling is more classic in comparison to our butternut squash and fontina arancini balls, where our meat ‘ragu’ option is one of the best-loved Sicilian snacks and street food across Italy and the world!

The rice is flavoured with saffron in which the balls are then rolled in breadcrumbs before frying them gently in oil. They are traditionally made with caciocavallo cheese, however as this is difficult to source outside of Southern Italy, we use parmesan cheese to give a fruity and nutty taste to the recipe.

These delectable rice balls can either be eaten as an appetizer, or as a meal when paired with a soup or a salad. Make sure to dip your arancini balls with a delicious marinara sauce of Salsa Verde!

Heat 1 tbsp of olive oil and 1 tbsp of butter in a saucepan, toasting the saffron and stirring it with a wooden spoon so that it does not burn.
Add the rice and sauté it for a few minutes, add the broth and Maldon Salt and cook for 10 minutes over a high heat without a lid. Lower the heat, then cook for 5 minutes more.
Cover the saucepan, turn off the heat, and let it stand for 5 minutes. Remove the lid, add 1 tbsp of butter and parmesan cheese, mix and pour over a bowl. Spread it out well with a spatula, cover it with film and leave to cool at room temperature.
Heat the rest of the butter in a pan, sauté the meat over a high heat for 5 minutes, add the white wine and tomato paste, lower the heat, and cook for 15 minutes with a lid. Chop the mozzarella. When the meat is cold, mix it with the mozzarella.
Once the rice has cooled, divide it into 8 portions. Cut a piece of cling film and place it over one hand. Spread a portion of rice over the film and compact it into a ball shape.
Sink your thumb in the centre of the rice ball to make room and add a tablespoon of the filling. Shape the rice back into a ball or cone shape.
Whisk the water with the flour in a bowl until smooth. Put the breadcrumbs on a deep plate, and heat abundant oil in a small frying pan or on a ladle.
First, dip each arancino in the bowl with the batter. Drain it a little and roll it through the breadcrumbs until it is completely covered. Fry the arancini two at a time until they are golden. Remove them from the heat with a skimmer and leave them to drain on the tray with absorbent kitchen roll. If you are going to serve them hot, put them to one side in an oven preheated to 60ºC while the others are frying. Sprinkle with a pinch of Maldon Salt to finish.

Can you choose different arancini fillings?

A classic arancini is made up using meat, cheese and peas, however there are many filling variations to choose from!

Arancini al pistachio is a very traditionally-loved across Italy, where the rice balls are stuffed with a beautiful pistachio béchamel sauce. The pistachios are usually grown near Mount Etna, where this variety is considered to be made from.

Continuing with the theme of vegetarian-friendly options, you could also try our butternut squash and fontina arancini balls. The butternut squash gives a beautiful, nutty and earthy feel to the rice balls, with the addition of fontina cheese to give a gentle sweetness.

If you are a big cheese lover, why not try a Neapolitan Arancini, where the only filling consists of cheese! You only need arborio rice and pecorino cheese, which is a hard cheese perfect for grating!

Do you have a sweet tooth? Well Arancini con cioccolato are traditional italian rice balls filled with chocolate sauce! The filling is usually dark chocolate, vanilla and a pinch of cinnamon.

How to store arancini?

You can keep arancini balls in the fridge for up to 5 days. When you are wanting to consume, please reheat in an oven at 400F/200c for 10 to 15 minutes. This will allow the outer to become crispy again and the centre to become beautifully creamy and melty. You can eat them cold if you like them that way, but we can’t guarantee a showstopping cheese-pull from this!

If you are wanting to freeze these, they can be stored in the freezer for 2 to 3 months. Make sure to freeze them on a baking sheet. When you are wanting to bake from frozen, place them in the oven at 400F/200c for around 15 to 20 minutes.