SEASONINGWORTH ITSSALT

Spring is in full bloom and it’stime to make the most of seasonal flavours.

Maldon Sea Salt has created aseries of warming recipes, that celebrate the best of May.

So head to the kitchen, tuck in, and enjoy.

Slow Cooked Lamb Shoulder

Ingredients

2.5kgshoulder of lamb, bone in Pinch of Maldon Sea Salt

Cracked black pepper

Oliveoil for drizzling

500ml lamb stock

2garlic bulbs

1red onion, peeled and chopped

4rosemary sprigs

1lemon, cut into wedges

Method

Preheat the oven to 200C.

Make sure the lamb has come up to room temperature before cooking.

Place the lamb in aroasting tin, rub the skin all over with olive oil and then cut some incisions into the skin. Insert some peeled garlic cloves and small sprigs of rosemary into the cuts. Season generously with cracked black pepper and salt.

Place the lamb in the hot oven and roast for 30 minutes until theskin has browned and crisped up.

Remove from the oven and turn the temperature down to 150C. Carefully pour the stock into the tin around the lamb and add the wedges of red onion and lemon around the lamb.

Cover the tin with tin foil and seal the edges.

Place the lamb back in the oven and allow it to cook for 4-5 hours.

By this time thelamb should be meltingly soft and tender and pull away from the bone easily

Use the cooking juices to make a gravy and serve alongside the rest of your Easter table sides –roasted carrots with thyme, minted new potatoes, steamed greens and mint sauce.

WHOLEBAKED SEA BASS WITH LEMONGRASS, GINGER AND CHILLI

Ingredients

1whole seabass, descaled and gutted

1lemongrass, chopped and tough outer stems removed

20g ginger,sliced

1red chilli, sliced in half lengthways

Coriander bunch

2limes, sliced

2tbsp soysauce

2spring onions

1tsp sesame seeds

1tsp black sesame seeds

Pinch of Maldon Salt

Method

This whole baked seabass recipe is full of aromatic flavours and is incredibly simple to create.

Preheat the oven to 180C. Place the whole seabass on abaking tray large enough for it to fitcomfortably

Lightly score the flesh with your knife –this helps the flavours cook into the fish.

Inside the cavity of the fish, place some ginger,lemongrass, half achilliand some coriander.Scatter the remainder over the fish and some underneath it

Greatbritish Spring Salad

Ingredients

500g Jersey Royal potatoes

150g frozen broad beans

150g frozen garden peas

250g asparagus

Wild garlic pesto

75g wild garlic leaves

Small handful basil leaves

150ml oliveoil

20g pine nuts

1tsp capers

10g Pecorino cheese, finely grated

Handful of pea shoots

Cracked black pepper

Pinch of Maldon Salt

Method

In afood processor or blender add the pesto ingredients and blitz into apaste.

This can be as chunky or smooth as you like. Place the Jerseys in alarge pan of water,bring to the boil and then reduce to asimmer for10minutes until tender when pierced with aknife.

While the potatoes arecooking bring a second pan of water to theboil and blanch the asparagus, peas andbroad beans for one minute until just tender.Remove the pan from the heat and drain.

When the potatoes are cooked, drain them and allow to steam for aminute. After this, toss them in two thirds of the wild garlic pesto. On alarge serving platter,spoon on the warm pesto potatoes.

Topwiththe blanched asparagus, broad beans and peas. Drizzle with the remaining pesto, somecracked black pepper and some Maldon salt. Garnish with the fresh pea shoots and serve.

Place

Place into the preheated oven for 2530 minutes until the fish is just tender and the skin is crisp.

Serve the fish with apinch of Maldon salt across the skin, and alongside some wok-fried greens and fluffy jasmine rice.

Ingredients

8thick brioche slices

75g unsalted butter,melted, plus extrafor greasing

Pinch of Maldon Salt

100g fine-cut marmalade

300ml double cream

100ml whole milk

3eggs, large

75g golden caster sugar

1orange, zested

½ tsp ground cinnamon

40g dark chocolate chips

2tbsp demerarasugar

Extracream to serve

Method

Bread and butter pudding is anovel favourite when it comes to classic British desserts. The combination of chocolate and orange gives the pudding abalance of richness with fresh, zesty tones.

Grease the base and sides of adeep baking dish (roughly 25 x20cm).

Mix the melted butter with the marmalade. Use this to brush both sides of the brioche slices, and then cutthem in half diagonally.Arrange the slices in the baking dish and scatterover half of the chocolate chips. Use aPinch of Maldon Salt to sprinkle over thedish for taste.

In alarge bowl, whisk together the double cream, whole milk, eggs, caster sugar,orange zest and cinnamon. Pour the mixture over the brioche slices and then leave the mixture for 30 minutes for the brioche to absorb thecustard.

Coloured Meringue Kisses

Ingredients

175g Egg Whites

350g Caster Sugar

Food colouring pastes (weused pink, purple, blue, green, and yellow)

Edible Gold Leaf

Apinch of Maldon Salt

Preheat the oven to 180C.

Once the pudding has sat for 30 minutes, it is ready to bake. Sprinkle over the remaining chocolate chips and the demerara sugar then place into the

Method

This recipe teaches you how to pipe little meringue kisses and the importance of baking them slowly at low temperature. They store in an airtight container and they make the perfect little snack, or edible treat to decorate cakes.

Preheat the oven to 100C.

In the bowl of astandmixeradd the egg whites and whisk until they form medium peaks, then reduce the speed slightly and gradually add the caster sugar ateaspoon atatime. Youneed the sugar to dissolve fully before adding the next amount of sugar andsothis can take roughly 15-20 minutes.

Once all the sugarhas been added, check it is fully dissolved by rubbing a little of the meringue between your finger and thumb –ifitstill feelsgrainy then continue to whisk. It should be smooth and glossy

Once the meringue is made, line afew baking sheets with baking paper preheated oven for 30-35 minutes until golden brown on top and the custard has just set.

Allow it to sit for acouple of minutes before serving with some extra cream.

Agood tip is to stickthe baking paper down with alittle dot of meringue in each corner –this stops thepaper from flying up in the oven and ruining your meringues.

Foreach colour of kisses you need to place asmall nozzle in the end of apiping bag then, using afood-safe paintbrush, brush the inside of the bag with alittle food colouring of your choice. Spoon some of the meringue mixture into the bag and then pipe little kisses onto your lined baking sheets. Repeat this with as many colours as you like.

Once all your kisses are piped, place the trays into the middle of the oven and bake for 40-45 minutes. Theyshould be light and lift easily off the paper when they are baked –ifthey arestill stuck then leave them in for alittle longer

Allow the meringues to cool slightly and then gently brush with edible gold and scatter across some Maldon salt before serving.