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The tender lamb chops is a great addition to a dinner party, paired with the flavours of parsley and garlic to give an underlying depth of spice to the dish. Sprinkle with Maldon Salt to really enhance the succulent taste of the lamb.

  1. Remove the lamb chops from the fridge, cover them lightly with oil and leave them to rest at room temperature.
  2. Wash, dry and peel the parsley, chop it a finely before placing it on the mortar. Crush it together with Maldon Salt and garlic until it forms a paste. Cover and set aside.
  3. . Heat the grill, greasing the griddle with olive oil. Lightly grease the chops with extra virgin olive oil once the barbecue is hot. Cook them for 4 minutes on each side at 180ºC. Season them with Maldon Salt when they have just cooked and serve them hot with the parsley aioli you made.

Sautéed mussels is simple yet effective dish with the pairings of lemon and garlic to bring out the flavours of the shellfish. By using a generous glug of larger, this will give the recipe a spiced, sweet-bitter taste that will impress your guests.

  1.  Heat up the wok with the oil. Peel ½ a lemon and cut it in half. Brown the crushed garlic and lemon peel and turn up the heat.
  2. Squeeze the lemon over the mussels and add them to the wok. Add the lager, stir, cover and leave to cook for 5 minutes.
  3. Drain off the resulting juice from the mussels and drizzle it over mussels. Sprinkle Smoked Maldon Salt on top and serve hot, or at room temperature with slices of bread to mop up the sauce.

The classic Paella, a cult favourite within the Spanish cuisine. Paired with saffron flavoured rice, this dish carries an abundance of flavours, including chicken; Norwegian Lobster, squid, mussels and monkfish.

  1. For the mussels, heat two inches of water in a saucepan over a high heat. When it reaches the boil, add the mussels for a minute, remove from the heat and set aside without opening the lid. 
  2. Whilst the mussels are boiling, begin prepping the remainder of the vegetables, chopping them finely. Heat the paella pan, keeping the pan on a medium-high heat in the centre, whilst keeping the sides at a low hear.
  3. Pour 2 tbsp of oil in the centre of the paella pan. Add the head of garlic to the pan.
  4. Brown the Norwegian Lobsters and prawns for 1 minute on either side and remove them.
  5. For the sauté base, move the garlic to the side of the paella pan, add another 1 tbsp of oil and sauté the onion until it starts to turn transparent. Add the green pepper and stir the mixture as it cooks for 5 minutes at a low heat. Add the tomato and stir the mixture together. Add a pinch of sugar and Maldon Salt.
  6. Move the sauté mix to the sides of the paella pan where the heat is lower. Add another tablespoon of oil and fry the chicken for 5-10 minutes and the squid 5 for minutes more (until they are golden). Bring the sauté mix back to the centre of the paella pan, mix everything together and push it back to the sides.
  7. Sauté the green beans and peas for 2 minutes. Bring the sauté mixture back from the sides to the centre and stir everything together.
  8. Add the remaining oil and the rice, stirring with the ingredients for 2 minutes over a high heat. Spread the whole mixture evenly over the paella pan, with the garlic head in the middle.
  9. Add the fish stock. When the water boils, lower the heat to the minimum and leave to simmer for 20 minutes. After 10 minutes, add the diced monkfish to the rice. Open the mussels, keeping only the shell with the mussel meat. Finally, place the prawns, Norwegian Lobsters and mussels on top of the rice.
  10. After 20 minutes, turn off the heat, cover with a clean tea towel and leave to rest for 5 minutes. Serve with eighths of lemon. Finish with a pinch of Maldon Salt.

The infamous French salad tossed in a flavoursome dressing that will impress your guests. Instead of using the typical tuna fish, we have used anchovies to give the dish a balance of umami and saltiness.

  1. Wash and slice the tomatoes, toss them into a salad bowl and season with a pinch of Maldon Salt. Wash and dry the pepper and cucumber. Then, slice the pepper into thin strips, removing the stalk and pips as you go, and chop the cucumber into fine slices. Mix both in with the tomatoes.
  2. Peel and chop the garlic clove and spring onion, add them to the salad bowl and throw in 2 pinches of Maldon Salt, 3-4 pinches of freshly ground pepper, and the vinegar. Mix well together.
  3. Wash and dry the basil, remove the leaves from the stalk, chop them and add them to the salad dressing, along with the olive oil, then pour into the salad bowl.
  4. Before serving, peel the eggs, cut each one into quarters and add to the salad with the anchovies. 

The humble tomato salad with a twist! Adding sardines will give a smoky depth to the dish – the perfect accompaniment to a summer dinner party.

  1. After washing and drying the tomatoes, chop each variety in a different way so they look more appealing (thicker cuts/thinner cuts), then simply season them with Maldon Salt and a dash of oil.
  2. For this dish, the salad will be accompanied by smoked sardines, but it could also be seasoned with fresh herbs and served with a range of different ingredients. We are especially fond of combining tomatoes with tinned fish, whether oily, salted or smoked to give a underlying depth in flavour.

This simple yet delicious pasta salad is easy to make, perfect for the hot summer months when craving for something light but packed full of flavour.

  1. Wash, dry and chop the tomatoes into eighths, place them in a salad bowl and season with Maldon Salt and pepper.
  2. Add the drained mozzarella balls, olives, capers and chopped onion and drizzle with olive oil. Drain the anchovies and add to the mix. Wash and dry the basil and then remove the leaves from the stem.
  3. Cook the pasta al dente in plenty of salted water, according to the instructions on the packet, then drain and cool under cold running water. Once fully drained, mix the pasta in with the rest of the ingredients in the salad bowl.
  4. To plate up, place the anchovies on top, sprinkle on the pistachios and basil leaves and serve at room temperature.

Taste the summer from the grilling squid on the barbecue, elevated in flavour through the seasonings of Maldon Salt, black pepper and the juices of fresh lemon…delightful!

  1. Defrost the squid in the fridge overnight. Once they have fully defrosted, wash and then dry on kitchen roll. Cover on all sides with 1 tbsp of olive oil, place them on a tray and leave them to rest at room temperature.
  2. Wash and dry the lemons, then slice them into quarters or eighths. Heat the grill to 240º C. Close the lid and wait 10 minutes before opening. Distribute the squid over the grill and cook on full heat for 4 minutes on each side.
  3. Arrange the squid on a serving dish, drizzle on the rest of the olive oil, season with Maldon Salt and pepper, and serve with the lemons.

Tip:

You can use fresh squid for the recipe, but we recommend frozen squid for the most tender result.