Cherry tomato tart tatin
Serves 4-6
Prep: 15 minutes
Cooking: 40 minutes, plus 10 minutes cooking time
2 tbsp olive oil
600g red and yellow cherry tomatoes
2 tbsp balsamic vinegar
2 tsp runny honey
Small bunch of fresh thyme
1x 320g sheet of puff pastry
Maldon Garlic Sea Salt
Method:
Preheat the oven to 200C fan.
In an ovenproof pan, about 23cm in diameter and preferably cast iron, warm the olive oil over a medium heat. Add the cherry tomatoes and season with Maldon Garlic Sea Salt. Stir to coat in the oil and cook for 10 minutes or so, stirring every so often, until the tomato skins have split. Transfer to a plate.
Return the pan to a medium heat, add the balsamic vinegar and honey. Simmer for a minute or so to create a syrupy mixture then immediately remove from the heat. Return the cherry tomatoes to the pan, leaving behind any juices that have collected on the plate, and arrange in a single layer. Tuck sprigs of thyme between the tomatoes then lay the pastry over the tomatoes, tucking it around the tomatoes at the edge.
Prick the pastry with a fork in a few places then bake for 25-30 minutes until the pastry is golden brown. Leave to settle for 5-10 minutes then run a knife around the edge to loosen the pastry. Place a large plate on top of the pan and, moving quickly and confidently, invert the tart tatin onto the plate. Sprinkle with Maldon Garlic Sea Salt to serve.
Focaccia with rosemary
Serves: 6 people
Prep: 20 minutes, plus 45 minutes proving time
Cooking: 40 minutes
300g strong white bread flour
7g sachet of instant yeast
2 tsp Maldon Sea Salt, plus extra for sprinkling
9 tbsp olive oil, plus extra for greasing the tin
350-270ml lukewarm water
A few sprigs of rosemary, leaves picked
Method:
Tip the flour in the bowl of a stand mixer. Put the yeast on one side of the bowl and the Maldon Sea Salt on the other (this separation prevents the salt from killing the yeast). Put the mixer on low to evenly distribute the dry ingredients.
With the motor running, pour in 3 tbsp olive oil, followed by 350-370ml water. Add the water gradually until you have a slightly sticky dough (you may not need the full 370ml).
Leave the mixer running on a medium speed to knead the dough for 7-10 minutes until the dough is coming away from the sides of the bowl and feels stretchy when pulled. Transfer the dough to a clean bowl, cover with a tea towel and leave to prove for an hour or so until doubled in volume.
Grease a rectangular, shallow tin (about 25cm x 20cm) with olive oil. Gently tip the dough into the tin and use your fingertips to stretch the dough towards the edges of the tin. Cover with the tea towel and leave to prove for another 30-45 minutes.
Preheat the oven to 200C fan. Press your fingers into the dough to make dimples, scatter with rosemary leaves and drizzle with 3 tbsp olive oil.
Bake for 35-40 minutes until golden. As soon as the focaccia comes out of the oven, drizzle with a final 2-3 tbsp olive oil. Sprinkle with Maldon Sea Salt and cut into squares.
French toast with ricotta and summer berries
Serves: 2
Prep: 10 minutes
Cooking: 10 minutes
4 thick slices of brioche or challa bread
3 eggs
150ml milk
1 tsp vanilla extract
Maldon Original Sea Salt
50g butter
150g ricotta Zest of a lemon
200g fresh berries
Maple syrup for serving
Method:
Dry out the bread by either lightly toasting for a minute or so or baking the slices in a low oven briefly. The aim is to dry the bread out so it can soak up more of the egg-milk mixture later on, not to toast it so much that it takes on colour.
In a shallow dish, whisk together the eggs, milk, vanilla extract and a pinch of Maldon Original Sea Salt. Dip two slices of brioche/challa into the egg mixture, turning to coat and soak on both sides.
Set a large non-stick frying pan over a medium heat. Once the pan is warm, add half the butter. Once the butter is foaming, lift the soaked brioche/challa out of the egg mixture and add to the pan. Cook for about 3 minutes on each side, adding more butter to the pan if the pan starts to look dry. Repeat with the remaining slices of brioche/challa and remaining butter.
Lay the French toast on plates and top each one with a dollop of ricotta. Grate the lemon zest over the ricotta and sprinkle with Maldon Original Sea Salt. Top with fresh berries and drizzles of maple syrup.
Frozen mango margarita
Serves: 1 glass
Prep: 5 minutes
50ml tequila
25ml triple sec
Zest and juice of a lime
50g frozen mango pieces
1 tbsp agave syrup, optional
Large handful of ice
Maldon Chilli Sea Salt
Method:
Lime wedges or slices for serving
Put all the ingredients (except those for the chilli salt rim) in a blender. Blend until smooth.
Wet the rim of a margarita glass or coupe with a wedge of lime then roll the rim of the glass in the Maldon Chilli Sea Salt.
Pour the blended margarita into the glass and garnish with lime to serve.
Gazpacho
Serves: 4
Prep: 15 minutes, 2 hours chilling time
For the soup:
1 red onion, roughly chopped
800g tomatoes, roughly chopped
1 cucumber, peeled and roughly chopped
1 red pepper, roughly chopped
2 garlic cloves, roughly chopped
3 tbsp sherry vinegar or red wine vinegar
4 tbsp olive oil, plus extra for serving
Maldon Chilli Sea Salt
For the topping:
½ cucumber, peeled and cubed
100g cherry tomatoes, quartered
A drizzle of olive oil
Bunch of fresh basil, leaves picked
Maldon Chilli Sea Salt
Ice cubes for serving
Method:
Boil a big kettle of water and put the chopped onion in a sieve or colander set over the sink. Once boiled, pour all the water over the onion. This helps to tame the raw onion flavour.
Put all the soup ingredients in a blender with a big pinch of Maldon Chilli Sea Salt. Blend until smooth or leave a little chunky depending on how you would like the finished soup to be, and taste for seasoning. Chill in the fridge for at least 2 hours.
Toss the topping ingredients together with a pinch of Maldon Chilli Sea Salt. Pour the soup into bowls, add an ice cube or two to each bowl and spoon over the topping. Finish with a drizzle of olive oil.