Potato Gratin with Garlic Salt

Serves: 6 people, as a side
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes

50g unsalted butter
1.5kg Maris piper potatoes, scrubbed clean
3 garlic cloves, crushed
800ml double cream
A few sprigs of thyme, leaves removed
A pinch of Maldon Garlic Sea Salt
Cracked black pepper
A little parmesan, optional

Preheat the oven to 160c.

Take a large shallow cast iron dish and rub it all over with some butter. Then prepare the potatoes by very thinly slicing – or using a mandolin. We have kept the skins on in this recipe, but you can peel the potatoes if you like.

Once you have sliced all the potatoes, carefully lay them in a spiral shape in the pan so they fan out in circles.

In a saucepan add the double cream, crushed garlic cloves, thyme leaves, Maldon Garlic Sea Salt and cracked black pepper. Place this on a gently heat and then bring up to scalding point. Take off the heat and then carefully pour all over the potatoes.

Finely grate a little parmesan over the top and then place into the preheated oven to bake for 1 hour 30 minutes. Or until the potatoes are tender and the top is golden and bubbling.
Serve immediately.



Spicy Cucumber Salad with Maldon Chilli Sea Salt

Serves: 4 as a side dish
Prep Time: 15 minutes
Cook Time: no cook

6x baby/ Persian cucumbers
1 tbsp sesame oil
1 tsp soy sauce
1 tsp rice vinegar
1 tsp crispy chilli oil
1 tsp honey
1 tsp Maldon Chilli Sea Salt
1 tsp toasted sesame seeds
Small handful of coriander leaves

Start by cutting the cucumbers into spirals. In a similar method to Hasselback potatoes, place your cucumber between two chopsticks on your board, then use your knife to make small cuts all the way down in one direction. Next, turn the cucumber over and repeat the cuts again but in the other direction.

Alternatively, if you don’t want to spiralise the cucumbers like this, you can cut the cucumbers into a rough chunks.

Into a bowl, mix the sesame oil, soy sauce, rice vinegar, crispy chilli oil, honey, Maldon Chilli Sea Salt and toasted sesame seeds. Then toss the cucumbers throughout so they are evenly coated. Set aside for them to absorb the flavours and oils for a minimum of 10 minutes before serving. Scatter over the coriander leaves and serve.



Loaded Bloody Mary with Maldon Chilli Sea Salt

Serves: 2 people
Prep Time: 10 minutes
Cook Time: 10 minutes

2 rashers of streaky bacon
2 large shell-on prawns
2 sticks of celery, trimmed
2 cherry tomatoes
2 cornichon
2 green olives
½ lemon
Maldon Chilli Sea Salt
100ml vodka
400ml spiced tomato juice
Cracked black pepper
Splash of tabasco (optional)
Splash of Worcestershire sauce (optional)

Place a large frying pan on the heat. Add the slices of streaky bacon and cook for 3 minutes on each side until crispy. Remove from the pan and set onto a plate with some kitchen paper to remove any excess oil.

Turn the heat down in the pan slightly and then add the two large prawns. Cook these for a couple of minutes on each side until bright pink and cooked through. Remove these from the pan and set aside too.

To assemble the bloody Mary’s start by creating the chilli salt rim for the glasses. Rub a little lemon juice around the top rim of each highball glass. Place some of the Maldon Chilli Sea Salt into a small plate and then turn the glass upside down onto the salt and press it in, so the salt sticks along the top.

Fill each glass with ice. Then pour in a 50ml measure of vodka into each. Next pour in the spiced tomato juice to fill up the glass. We like to splash in some tabasco and Worcestershire sauce at this stage, but this is up to your taste.

Finally garnish each glass with a stick of celery, some crispy bacon, a prawn, and a skewer with a cherry tomato, cornichon, and olive on. Drink and enjoy immediately.