Tear and Share Garlic Bread

Serves: 6 people
Prep time: 35 minutes, plus proving time
Cook time: 30 minutes

Vegetable oil, for greasing
500g strong white bread flour
1 ½ tsp fast action dried yeast
1 tsp Maldon Salt
1 tsp caster sugar
2 tsp mixed dried herbs
150ml water
30g unsalted butter
200ml whole milk
100g softened salted butter.
2 garlic cloves, crushed
2 tbsp finely chopped parsley
1 tsp Maldon Garlic Sea Salt

Lightly oil a 26cm round cake tin.

Place the flour, yeast, salt, sugar, and dried herbs in the bowl of your stand mixer and mix together so it is fully combined. Next place the water, butter and milk into a small pan and gently heat. You want the butter to melt and the liquid to be just tepid – if it is too hot, leave it for a few minutes to allow it to cool slightly. Then pour this liquid into the flour bowl and mix together.

Add the dough hook attachment and knead the dough on a medium speed for about 5 minutes until the dough is smooth and elastic.

Cover the bowl with clingfilm and leave in a warm place for 45mins – 1 hour or until it has doubled in size.

Once the dough has doubled in size, knock all the air out of it and then shape into 30 small, equal sized balls. Place an ovenproof ramekin in the middle of the cake tin and then arrange the balls around the ramekin in circles. Cover the cake tin loosely with clingfilm and then set aside again for approximately 30 mins or until it has doubled in size again.

Preheat the oven to 200C.

Once the bread has had its second prove, it is ready to bake. Place in the preheated oven for 30 minutes until golden brown all over and cooked through. When it comes out the oven brush it all over with a little of the softened butter and sprinkle with the chopped parsley and a pinch of Maldon Garlic Sea Salt.

With the remaining softened butter, mix in the 2 crushed garlic cloves. When it has cooled slightly, remove the bread from the cake tin and place on a serving board. Put the garlicky softened butter in the ramekin in the middle gather round to tear the bread balls and dunk in the garlicky butter! Delicious.





Garlic & Tarragon Chicken

Serves: 4 people
Prep time: 20 minutes
Cook time: 20 minutes

2 tbsp olive oil
4x chicken legs
6 garlic cloves, peeled and whole
2 tbsp unsalted butter
2 tbsp plain flour
500ml chicken stock
1 tsp wholegrain mustard
½ lemon, zested and juiced
200ml double cream
A good pinch of Maldon Garlic Sea Salt
Cracked black pepper
Handful of fresh tarragon, leaves picked and roughly chopped
Served with: Green beans, mashed potato

Start by adding the olive oil in a large, shallow cast iron pan. When the oil has heated up, add the chicken legs to the pan skin side down.

Cook the chicken legs on a medium heat until the skin has gone golden brown and crispy (it is important not to rush this step, as this adds depth of flavour to the dish and tenderises the meat). When the skin is crispy, turn the legs over and cook on the flesh side until it has browned.

When the chicken legs are browned all over, remove them from the pan and set aside on a plate or tray. Turn the heat down and add the whole garlic cloves. Cook them until they are soft and caramelized and then remove from the pan and set aside with the chicken.

Next add the unsalted butter and melt gently. When the butter is foaming, add the plain flour and mix it in quickly with a wooden spoon. Cook the flour for a couple of minutes until it is golden and smelling biscuity. Then add the stock, a ladleful at a time, whisking in each addition to make sure there are no lumps. Allow the sauce to thicken each time before adding the next ladleful.

Once all the stock has been added allow the sauce to bubble and thicken. Then add the wholegrain mustard, lemon juice and zest and double cream. Stir it in and then add the Maldon Garlic Sea Salt and some cracked black pepper.

Place the chicken legs back into the sauce along with the caramelized garlic cloves. Place the lid on the pan and gently simmer this at a very low temperature for approximately 10 minutes or until the chicken legs are cooked through. The sauce should be glossy and creamy, however if it needs loosening add a splash of water or stock.

Finally sprinkle over the tarragon and then serve with your favourite sides – we like to serve it with creamy mashed potato and greens.





New Potatoes with Garlic Salt

Serves: 4 people (as a side dish)
Prep time: 5 minutes
Cook time: 10 minutes

750g new potatoes, larger ones cut in half
2 tbps olive oil
1 tsp Maldon Garlic Sea Salt
Cracked black pepper

Place your new potatoes in a large pan of water so they are submerged. Put this onto the heat and bring to the boil. Allow the potatoes to cook for 5 – 8 minutes in the water, until they are just tender, and you can insert a knife easily.

Drain the potatoes and allow to steam dry for a couple of minutes.

Tip into your favourite serving bowl and toss with the olive oil, Maldon Garlic Sea Salt and cracked black pepper. Serve whilst still warm.




Avocado Toast with Poached Egg & Chilli Salt

Serves: 2 people
Prep time: 10 minutes
Cook time: 5 minutes

2x slices of sourdough bread, toasted
1x ripe avocado
1 lemon
2x large eggs
A pinch of Maldon Chilli Sea Salt
Cracked black pepper
Handful of fresh coriander
½ fresh red chilli, finely sliced


Place a pan of water on the hob and bring up to a simmering boil.

Prep your avocado toast first. Cut the avocado in half and then take the skin off each half and remove the stone. Place the cut side of each avocado half flat on your board and use your knife to cut thin slices, then gently press the avocado out to fan it out. Squeeze over some of the lemon juice (this will help stop the avocado from turning brown).

Lift each fan of avocado onto your slice of toast.

Next poach your eggs. Turn the heat down on the water so it is just a simmering heat. Crack each egg into a small ramekin. Use the stick end of a wooden spoon and swirl it around in the water to create a whirlpool, then quickly drop your egg from the ramekin into the middle. The ‘whirlpool’ will help keep the egg in a neat shape. Poach for 2 minutes until the white is just set but the yolk is still runny. When cooked, lift the egg out with a slotted spoon and blot off any excess water on some kitchen towel. Then place each egg onto the avocado toast.

Garnish each toast with some Maldon Chilli Sea Salt, cracked black pepper, fresh chilli slices and some coriander. Serve with the remaining lemon cut into wedges.





Spicy Prawns with Garlic and Chilli

Serves: 2 people
Prep time: 5 minutes
Cook time: 5 minutes

25ml olive oil
300g shell on king prawns
4 garlic cloves, thinly sliced
1 red chilli, finely sliced
2 tsp smoked paprika
A good pinch of Maldon Chilli Sea Salt
Served with: crusty bread

Heat the oil up in a heavy bottomed frying pan. When the oil is nice and hot, add the prawns, sliced garlic, and chilli. Fry them until the prawns are pink and slightly charred, and the garlic is golden – approximately 2-3 minutes.

Take them off the heat and stir the paprika and Maldon Chilli Sea Salt into the oily sauce, tossing to coat the prawns.

Serve the prawns immediately with some crusty bread for mopping up the juices.





Spicy Margarita

Serves: Makes one
Prep time: 5 minutes

½ chilli or jalapeno, roughly chopped (extra slices to garnish)
25ml fresh lime juice
50ml good quality tequila (we used reposado)
25ml triple sec / Cointreau
Maldon Chilli Sea Salt
Fresh lime slices, for garnish

Start by preparing your glasses. Rub the rim of your glass with some lime juice and then crust with the Maldon Chilli Sea Salt (it is easiest to do this by putting some salt in a saucer and turning the glass upside down to coat). Set aside.

In a cocktail shaker add the chopped chilli and fresh lime juice, then muddle together making sure to really break down the chilli so it is well infused – you can use the end of a rolling pin if you don’t have a cocktail muddler.

Add the remaining ingredients to the cocktail shaker along with a couple of ice cubes, add the lid and then shake firmly for a few seconds until the outside of the shaker feels cold.

Add some ice cubes to your salt rimmed glasses then strain the margarita liquid in, using a fine sieve so you don’t get any of the chilli pieces. Garnish with some slices of lime and jalapeno and enjoy!

(Simply double up the ingredients accordingly to make bigger batches).