Maldon Salt celebrates Easter with a collection of inspiring seasonal recipes, showcasing the vibrant flavours of Spring to enjoy with family and friends. From marvellous mains and sensational sides, to indulgent desserts and brilliant bakes, Maldon Salt elevates everyday dishes into something extraordinary. Add a pinch of magic to your Easter table and celebrate Springtime with Maldon .
MAINS
Beef Wellington
Cabbage Steaks with Tahini Sauce
Leg of Lamb with Hasselback Potatoes and
Salsa Verde
Spring Vegetable Tart
Galette Pastry
Spring Vegetable Quiche
SIDES
British Spring Salad
Lyonnaise Potatoes
Sauteed Asparagus and Mixed
Mushrooms
Roasted Radishes and Rainbow
Carrots
Garlicky Greens Medley
Wild Garlic Butter
DESSERTS & BAKES
Molten Chocolate Fondants
Salted Caramel Hot Cross Buns with Dark Chocolate
Dark Chocolate Torte
Classic Lemon Tart
Chocolate Tahini Cake with Chocolate
Buttercream
MAINS
BEEF WELLINGTON
Serves: 8 people
Prep time: 40 minutes, plus chilling time
Cook time: 35 minutes, plus resting
Ingredients:
20g unsalted butter
2 tbsp olive oil
1 onion, finely diced
4 garlic cloves, crushed
500g chestnut mushrooms
3 sprigs of thyme, leaves picked
A small handful of parsley, finely chopped
1kg beef fillet, fat trimmed and tied
Maldon Sea Salt flakes
Cracked black pepper
1 tbsp Dijon mustard
10-12 slices of Parma ham
2x 230g packs of puff pastry
1 egg, beaten
Method:
Take the fillet beef out of the fridge 1 hour before cooking. Begin by placing the unsalted butter and 1 tbsp of olive oil in to a large frying pan and gently heating. Then add the finely diced onion and fry slowly until completely soft and translucent, then add the crushed garlic and fry for another minu te or so.
Place the mushrooms into a food processor and pulse until finely diced with no big pieces. Then tip these mushrooms into the pan with the onion and garlic. Fry the mushrooms until all the liquid has completely evaporated and they are cooked through. This will take approximately 15 minutes . Add the picked thyme leaves and chopped parsley for the final 5 minutes of cooking.
Once the mushrooms are cooked, season them with a pinch of Maldon Sea Salt flakes and some cracked black pepper and set aside to cool. Once cool, set into the fridge to cool completely and firm up.
Next, take the fillet of beef and season it generously on all sides with Maldon Sea Salt flakes and cracked black pepper. Place a large frying pan onto a medium high heat and allow it to get very hot. Add 1 tbsp of oil to the pan and then sear the beef on all sides so it gets a lovely caramelisation al the way around. Do not take longer than 2 minutes in total to sear the beef, it should be very raw inside still. Remove from the pan and set aside to rest for 30 minutes. Afte r the beef has rested, remove any string and brush the outside with the Dijon mustard.
Place a couple of large pieces of clingfilm onto the kitchen surface. Then line this with the Parma ham slices in an even lay er to ensure they will completely enclose the beef. Make sure there is a little excess clingfilm around the edges. Next take the chilled mushroom duxelles from the fridge and sp oon this on top of the Parma ham, spreading it in an even layer. Finally place the beef fillet on one edge and then use the cling film to enclose the remaining fillings aro und the beef, rolling it as tightly as possible as you can. Twist the ends of the clingfilm to make a secure sausage shape. Place the wrapped beef fillet into the fridge and leave to chill and firm up for at least 1 hour (this can be prepared the day before).
Next, unroll the pastry, keeping it on the parchment paper as this will help with the rolling. Take the beef from the fridge and place it in the middle of the pastry and close -up the sides – if you need to use some of the second sheet of pastry you can, just make sure the ends are well sealed and the seal is at the bottom. Then use the beaten egg to neatly secure the pastry around the beef, tucking the e nds underneath. Any excess pastry can be used to cut thin strips and create a lattice pattern on the top.
Place the wellington onto a baking tray lined with baking paper and brush it all over with the beaten egg, then place in the fri dge for another hour to firm up.
When ready to bake preheat the oven to 200c. Place the beef wellington into the oven for 35 minutes, until the pastry is dee p golden brown. Remove from the oven and allow it to rest for 20 minutes. Before serving, sprinkle the pastry with some Maldon Sea Salt and thyme leaves. Slice into 1inch pieces and serve with creamy mash, seasonal spring vegetables and a beef jus.
CABBAGE STEAKS WITH TAHINI SAUCE
Serves: 4 people
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients:
2x savoy cabbages
2 tbsp olive oil
Maldon Sea Salt flakes
Cracked black pepper
A few thyme sprigs
100g of tahini
50ml olive oil
2 tbsp water
½ lemon, juiced
30g roasted almonds
A large handful of parsley, leaves picked
Method:
Preheat the oven to 180c.
Take each savoy cabbage and slice into 1inch ‘steaks’ to make 4. Discard the smaller pieces of cabbage from the ends – this can be used in another dish.
Place the 4 cabbage steaks onto a baking tray and drizzle with the olive oil, some Maldon salt and cracked black pepper. Add some sprigs of thyme to the tray and then place into the preheated oven to roast for 25 minutes.
To make the tahini sauce, add the tahini to a mixing bowl along with the olive oil, lemon juice and Maldon Sea Salt flakes and pepper. It will be very thick so gradually add the water until it reaches a thick creamy consistency – you can add more water if you want it to be looser.
To serve, place some of the creamy tahini sauce onto a plate and then top with a roasted cabbage steak. Garnish with some roasted chopped almonds and some parsley.
Small handful of parsley, leaved picked and finely chopped
Small handful of basil, leaves picked and finely chopped
1 tbsp red wine vinegar or sherry vinegar
150ml olive oil
Method:
Preheat the oven to 180c.
Firstly, start with the Hasselback potatoes . The easiest way to make the cuts is to place a potato onto a chopping board and put a chopstick flat on either side. Then using a knife, carefully cut slices all the way along the potato – the chopsticks will ensure that you don’t c ut fully through the potato. Repeat this with each potato.
Place the leg of lamb onto a large roasting tray skin side up and then nestle the prepared potatoes around it. Cut the shallo ts in half lengthways and add them to the tray. Cut the garlic bulbs in half, cutting through the cloves like a cross section. Add two of the halve s to the tray. Use a sharp knife to insert some small cuts into the skin of the lamb, then press some of the other cut garlic cloves and small sprigs fr om the rosemary into the cuts. Slice the lemon in half and add this to the tray as well. Finally slot the bay leaves into some of the cuts of the potatoes. Drizzle the potatoes, shallots, garlic and lemons with 3 tbsp of the olive oil then drizzle the remaining two across the lamb. Season well with Maldon Sea Salt and cracked black pepper. Place into the preheated oven and roast for 1 hour 25 minutes.
While the lamb and potatoes are cooking, make the salsa verde . Add the chopped shallot, anchovies, capers and herbs into a bowl . Add the red wine vinegar and give it a stir. Then slowly drizzle in the olive oil and give it a good mix. Season with Maldon Sea Salt and cracked black pepper to taste. Set aside.
Once the lamb is cooked, remove it from the oven. The potatoes should be lovely and golden, and tender in the middle –but if they need a little longer, simply lift the lamb out onto a board to rest and return them to the oven for 10 minutes.
Allow the lamb to rest before carving and serving with the potatoes, some greens and the salsa verde
SPRING VEGETABLE TART
Serves: 6 people
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
1x sheet of puff pastry
1 egg, beaten
250g ricotta
1 lemon, zested
A small handful of dill, roughly chopped
A small handful of parsley, roughly chopped
A pinch of Maldon Salt
Cracked black pepper
300g fine asparagus, trimmed
75g frozen broad beans
75g frozen garden peas
100g mixed radishes, larger ones cut in half
3 spring onions, julienned
Handful of pea shoots, to garnish
Method:
Preheat the oven to 180C.
Gently roll the puff pastry sheet onto a baking paper lined with paper. Use a sharp knife to carefully score a 1cm boarder al l the way around the edges of the pastry, cutting most of the way through but not all the way. Then brush the edges with the beaten egg and place int o the preheated oven for 10 minutes until golden brown and puffed up.
Remove the pastry from the oven and gently press down the puffed -up pastry in the centre so you are left with just the boarder r aised. Set aside to cool slightly. In a bowl mix together the ricotta, lemon zest, chopped dill and parsley. Then season well with Maldon Salt and cracked black pepper. Set aside.
Put a pan of water on to boil. Once simmering, add the asparagus spears, broad beans, and peas. Blanch them for 2 minutes until just cooked and then remove from the pan with a slotted spoon and immediately place into a bowl of iced water
– this will help the vegetables retain their green colour and some of the crunch. Once cold again, drain and set aside. Add the julienned spring onion strips into another small bowl with iced water and submerge. This cold water will encourage the spring onion to coil up and create pretty curls.
To assemble the tart, spoon the ricotta mix onto the base of the pastry and spread evenly to the edges of the middle, leaving the boarders. Next arrange the asparagus spears, broad beans, and peas across the top. Finally top with the radishes, spring onion curls and pea shoots. Drizzle over a little good quality olive oil and a final sprinkle of Maldon Salt and some cracked black pepper.
SPRING VEGETABLE GALETTE
Serves: 4 people
Prep time: 1 hour
Cook time: 30 minutes
Ingredients:
300g wholewheat spelt flour
Pinch of Maldon Salt
175g unsalted butter, cold and cubed
1 egg, beaten
250g ricotta
1 lemon, zested
Cracked black pepper
15g chives, finely chopped
15g fresh dill, finely chopped plus extra to garnish
1 large courgette, cut into thin slices lengthways
150g asparagus tips
75g fresh peas
1 egg, beaten
Method:
Start by making the wholewheat spelt pastry. In a large bowl mix together the spelt flour and Maldon Salt . Add the cold, cubed butter and rub it into the flour until it resembles fine breadcrumbs – it is ok here to have a few larger lumps of butter as it is a rougher te xtured pastry. Once the butter is incorporated, make a well in the middle and add the beaten egg. Mix this in, along with 1 or 2 tbsp of cold wat er to make it come together to form a smooth and slightly tacky dough. Wrap the dough in clingfilm and allow it to rest in the fridge for 40 min utes.
While the dough is resting, prepare the fillings for the galette. In a small bowl mix together the ricotta, lemon zest, chopped chives and dill plus some cracked black pepper and Maldon Salt
Heat a griddle pan and brush each side of the courgette slices with olive oil. When the pan is hot, grill the courgette slice s on each side for 1 minute or so until they have nice char lines and have softened. Do this in batches and remove the slices from the pan as they are cooked onto a plate Preheat the oven to 180C.
Once the dough has rested, remove it from the fridge and remove the clingfilm. Lightly dust a surface with flour and then rol l the pastry out until it is roughly ½ cm thick. The edges can remain fairly rustic as that is the style of this galette. Roll the pastry around your rolling pin and transfer onto a large baking tray lined with parchment paper. Spread the ricotta mixture across the pastry, leaving a 1 -inch gap around the edges.
Top the ricotta with the fresh garden peas, and then scatter across the asparagus spears. Drizzle this with olive oil . Then carefully fold the edges of the pastry in and slowly crimp and fold as you work your way around. Brush the pastry edges with the beaten egg.
Place the galette in the middle of the oven and bake for 15 minutes. After 15 minutes, add the charred courgette slices to th e top of the filling, giving them texture and shape by curling them amongst the peas and asparagus. Place the galette back in the oven for a further 5 – 10 minutes until the pastry is lightly golden brown and the courgette is warmed through. Remove from the oven and sprinkle over some dill fronds, some cracked black pepper and some Maldon Salt.
SPRING VEGETABLE QUICHE
Serves: 6 people
Prep time: 40 minutes, plus 30 minutes chilling time
Cook time: 40 minutes
Ingredients:
Pastry:
300g plain white flour
Pinch of Maldon Sea Salt
150g unsalted cold butter, cubed
3-4 tbsp cold water
Filling:
1 knob butter
1 tbsp olive oil
1 leek, finely sliced
150g asparagus, cut into 3 -inch pieces at an angle
100g frozen peas
2 spring onions, finely sliced
4 large eggs, we used Burford browns
150ml double cream
150ml milk
Small handful of chives, finely chopped
Maldon Sea Salt
Cracked black pepper
75g soft goats' cheese, crumbled
Salad, to serve
Method:
Start by making the pastry. Place the flour and Maldon Sea Salt into a large bowl and mix together . Then add the cold, cubed butter and use your fingers to rub the butter into the flour until it resembles fine breadcrumbs and there are no large lumps of butter left. Alternatively, you can do this by pulsing it a few times in a food processor. Then add the cold water (start with 3 tbsp and see if you need more) and mix together until it starts to clump and there are no floury or dry patches. Tip onto the work surface and gently knead until it comes together as a smooth pastry. Then lightly flour the work surf ace and roll the pastry out with a rolling pin until it is £1 in thickness. Carefully lift it and line a 23cm fluted tart tin, pressing gently into the sides, b ut leaving some pastry to overhang. Use a cutlery fork to prick some holes onto the base and then place the lined tin into the fridge to chill for 30 minutes.
Preheat the oven to 180c.
After 30 minutes, take the pastry case out of the fridge and put onto a flat baking sheet. Scrunch up some baking paper and p ut this onto the pastry then fill with baking beans. Blind bake the pastry for 15 mins, then remove the baking beans and paper and return for another 5 – 7 mins, until the pastry is very lightly golden and feels chalky to the touch. Remove from oven and set aside to allow to cool slightly. Then take a sharp serrated knife and carefully trim off the excess pastry overhangs so it has a nice, neat edge.
Heat a frying pan on a medium heat and add the knob of butter and 1 tbsp of olive oil. Then add the sliced leek and sauté gen tly until soft and starting to caramelise. Place a pan of water on to boil, and then add the asparagus and frozen peas – you just want to blanch them quickly for 2 minutes, then remove from the pan and place into a bowl with iced water to stop them cooking any further.
In a jug, whisk together the eggs, cream, milk and chives and season well with Maldon Sea Salt and cracked black pepper. Spoon the veg into the pastry case and crumble over the goat’s cheese. Then pour over the egg mixture and bake in the oven for 30 mins until the fil lin g is set and the top is golden. Remove from the oven and allow to cool slightly then serve with a green salad.
SIDES
BRITISH SPRING SALAD
Serves: 4
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
500g Jersey royal potatoes
150g frozen broad beans
150g frozen garden peas
250g asparagus
Wild garlic pesto:
75g wild garlic leaves
A small handful basil leaves
150ml olive oil
20g pine nuts
1 tsp capers
10g pecorino, finely grated
Handful of pea shoots
Cracked black pepper
Pinch of Maldon Salt
Method:
Start by preparing the wild garlic pesto. In a food processor or blender add the pesto ingredients and blitz until it forms a paste, this can be as chunky or smooth as you like. It will be vibrant green from the wild garlic leaves. Set aside.
Next cook the jersey royal potatoes. If any of them are larger than the other, cut them in half. Place them in a large pan of water and bring to the boil and then reduce to a simmer. Cook for 10 minutes until they feel tender when inserted with a knife. Whi le the potatoes are cooking bring a second pan of water up to the boil. Once boiling blanch your asparagus, peas and broad beans for 1 minutes until just tender. Remove the pan from the heat and drain.
Once the potatoes are cooked, drain them too and allow to steam for a minute. After this toss them in 2/3 of the wild garlic pesto. On a large serving platter spoon on the warm pesto potatoes. Top with the blanched asparagus, broad beans and peas.
Drizzle with the remaining pesto, some cracked black pepper and some Maldon Salt . Garnish with the fresh pea shoots and serve.
LYONNAISE POTATOES
Serves: 4 as a side
Prep time: 5 minutes
Cook time: 25 minutes
Ingredients:
400g waxy potatoes, we used new potatoes
50g unsalted butter
4 tbsp olive oil
2 white onions, finely sliced
1 tsp Maldon Garlic Sea Salt flakes, plus extra to serve
Cracked black pepper
A small handful of parsley, roughly chopped
Method:
Start by slicing the potatoes into 2cm thick slices, discarding the very small ends. Then place them into a pot of water and bri ng up to the boil. Let the potatoes boil for 2 minutes - you want them to just start to go tender but still uncooked and firm in th e middle. This means they won’t break down when sauteed.
Drain the potatoes and allow them to sit to make sure they are fully dry. Then add half the butter and oil and begin frying t he potato slices. You will need to do this in batches to ensure they can all get nice and golden, and crisp on each side. Remove from the pan as the slices cook and then add new ones.
Once all the potato slices are fried, add the remaining butter and oil to the pan and then add the finely sliced onion along wit h the Maldon Garlic Sea Salt flakes. Fry this for 8 minutes until soft, golden and caramelised.
Finally add the potatoes back to the pan to warm them through, adding some cracked black pepper. Then serve the Lyonnaise potatoes on a serving dish along with an extra sprinkle of Maldon Garlic Sea Salt flakes and the chopped parsley.
SAUTEED ASPARAGUS AND MIXED MUSHROOMS
Serves: 2 as a side dish
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:
1 tbsp olive oil
200g mixed mushrooms (such as shiitake, baby king oyster, chanterelle, enoki)
250g asparagus
2 garlic cloves, crushed
A good pinch of Maldon Smoked Sea Salt flakes
Method:
Start by prepping the vegetables. Remove the woody ends of the asparagus, then half the remaining into two long pieces. Brushclean the mushrooms, then keep any small ones whole and half any larger ones.
In a large frying pan heat up the olive oil. Firstly, add the mushrooms and fry on a high heat until they soften but also go nic ely golden and crisp. Then add the asparagus and fry for a couple of minutes before adding the garlic. Fry for another minute or so until the garlic is fragrant, and the asparagus is tender – the whole process should come together in about 10 minutes or less.
Finally season the sautéed vegetables with some Maldon Smoked Sea Salt flakes and serve.
ROASTED RADISHES AND RAINBOW CARROTS
Serves: 4 as a side
Prep time: 5 minutes
Cook time: 35 minutes
Ingredients:
1 whole garlic bulb
200g radishes, mixed
400g baby rainbow carrots
2 tbsp olive oil
1 tsp Maldon Smoked Sea Salt flakes
Cracked black pepper
A few sprigs of thyme, leaves picked Drizzle of honey
Method:
Preheat the oven to 180c.
Keep some of the radish’s whole, and half any larger ones, then place onto a large baking tray. Lightly scrub the carrots and then place onto the baking tray too, keeping them whole.
Cut the garlic bulb in half through the middle so you have two cross -sections and place that onto the baking tray as well. Then drizzle all the vegetables with the olive oil and season with the smoked Maldon Smoked Sea Salt flakes and some cracked black pepper. Lightly toss the vegetables then place into the preheated oven.
Roast the vegetables for 35 minutes, until tender and lightly caramelised. Remove from the oven and serve on a platter with s ome thyme leaves and a drizzle of honey.
GARLICKY GREENS MEDLEY
Serves: 4 people, as a side dish
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients:
200g green beans
200g sugar snap peas
100g garden peas (frozen is fine)
100g broad beans (frozen is fine)
2 tbsp olive oil
3 large garlic cloves, sliced
1 orange, zested
30g blanched hazelnuts, toasted and roughly chopped
Large pinch of Maldon Garlic Sea Salt
Cracked black pepper
A few springs of fresh mint leaves, to garnish
Method:
Place a large pan of water on to boil. When it is simmering, add the green beans and sugar snap peas. Let them blanch for jus t 2 minutes then remove with a slotted spoon or tongs onto a large plate with some kitchen paper. Then add the frozen peas and broad beans to the pan of water and do the same, after 2 minutes drain them into a sieve.
Place a large frying pan onto a medium heat and add the olive oil, once warm add the sliced garlic and let them gently fry fo r 1 minute. Then add the beans and sugar snap peas to the pan. Sauté them so they start to pop and char in places. If the garlic looks like its catching, then simply add a splash of water. Finally add the peas and broad beans to the pan, and sauté just u nti l they warm back through.
Tip all the veg onto a large serving platter and season well with Maldon Garlic Sea Salt and some cracked black pepper. Then garnish with orange zest, chopped toasted hazelnuts and some mint leaves before serving.
WILD GARLIC BUTTER
Serves: makes a 200g stick
Prep time: 5 minutes
Cook time: chill for 1 hour
Ingredients:
50g wild garlic
1 tsp of Maldon Garlic Sea Salt flakes
200g unsalted butter, softened to room temperature
Sourdough baguette, to serve
Method:
Start by placing the wild garlic and Maldon Garlic Sea Salt flakes into a food processor. Then pulse it a few times to break up the wild garlic until it is finely chopped. Then add the softened butter and pulse again until all the wild garlic is well disper sed throughout the butter, and it is a vibrant green colour.
Place a large piece of baking parchment onto the kitchen surface and then spoon the butter onto the paper. Roll the parchment around the butter to make a large round sausage and tightly twist the ends. You can either use the butter immediately or plac e into the fridge to firm up.
The wild garlic butter is delicious served with warm bread, and grilled steak or vegetables.
DESSERTS & BAKES
MOLTEN CHOCOLATE FONDANTS
Serves: makes 2
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
75g unsalted butter, plus extra for greasing
75g dark chocolate, broken into pieces
30g plain flour
20g cocoa powder
1 large egg plus 2 egg yolks
80g caster sugar
Pinch of Maldon Sea Salt , plus extra to serve
Vanilla ice cream, to serve
Method:
Preheat the oven to 200c and place a baking tray into the oven.
Take 2 ramekins or dariole moulds and grease with butter. Then add the cocoa powder to one and tap it around to cover the sid es, then tip the excess into the second mould and repeat. Tip out any excess cocoa powder then set the moulds aside.
Place the unsalted butter and chopped dark chocolate into a heatproof bowl, then place it over a pan of simmering water –making sure the base of the bowl does not touch the water. Stir continuously until the butter and chocolate have melted to ma ke a smooth liquid. Remove the bowl from the pan and set aside to cool slightly.
Then to a large bowl add the whole egg and egg yolks, the caster sugar and a pinch of Maldon Sea Salt flakes. Then whisk this together until pale and fluffy. Then pour in the cooled melted chocolate and butter, along with the flour and fold in careful ly.
Pour the mixture into the prepared moulds leaving a 2cm gap at the top. Place the moulds onto the preheated tray in the oven and bake for 10 minutes until the tops and edges are set.
Remove from the oven and allow them to sit for 30 seconds. Then place a plate on top, flip it over and carefully invert the fondant. Serve immediately with some extra cocoa powder dusted on top, a sprinkle of Maldon Sea Salt flakes and some vanilla ice cream.
SALTED CARAMEL & DARK CHOCOLATE HOT CROSS BUNS
Serves: makes 8
Prep time: 1 hour, plus proving time
Cook time: 25 minutes
Ingredients:
400g strong White bread flour, plus extra for dusting
7g sachet of fast action yeast
50g golden caster sugar
1 tsp mixed spice
1 tsp ground cinnamon
150ml whole milk, lukewarm
1 large egg, beaten
50g unsalted butter, melted but cooled slightly
75g dark chocolate chips
75g sultanas
50g plain flour
100g salted caramel sauce
Served with: whipped butter and pinch of Maldon salt
Method:
In a large bowl mix together the flour, yeast, caster sugar, mixed spice, cinnamon, and a large pinch of Maldon salt . In a separate bowl mix together the warm milk, egg, and melted butter. Make a well in the middle of the dry ingredients and then pour in the egg mixture. Mix this together in a stand mixer with the dough hook attachment for 5 minutes until smooth and elastic. If you don’t have a stand mi xer you can knead by hand on the surface for approximately 10 minutes.
Place the dough into a clean, lightly greased bowl and cover with clingfilm or a tea towel in a slightly warm place until it has doubled in size –this will take roughly an hour.
Once the dough has risen, knock back the air and then tip the dough onto a lightly floured surface and stretch it out. Sprink le across the chocolate chips and the sultanas and then knead once more until they are evenly incorporated throughout – you can do this in the stand mixer again, if available.
Divide the mixture into 8 equal balls and round them until smooth in your hands. Place them onto a lined baking sheet with a lit tle gap between each to allow them to grow. Cover this loosely with some clingfilm and give them a second prove for 20 minutes until they have puffed up. Preheat the oven to 180C.
In a small bowl mix together the plain flour with roughly 50 ml of water (you may need more), until you have a thick paste. Spoon the mixture into a piping bag and then carefully pipe lines across the top of each bun to make the Hot Cross Bun’s crosses . Place them into the middle of the oven and back for 20 – 25 minutes until golden brown and puffed up.
Once baked, remove from the oven and then, whilst still warm, brush over the salted caramel sauce with a pastry brush. Finally sprinkle over a last pinch of Maldon Salt . Serve warm or toasted, alongside some whipped butter.
DARK CHOCOLATE TORTE WITH SEA SALT
Serves: 6 people
Prep: 30 minutes
Cooking: 40 minutes
Ingredients List
For the chocolate pastry:
150g unsalted Butter, softened
100g caster sugar
1 large egg, beaten
30g cocoa powder
275g plain flour
For the filling:
300ml double cream
50g caster sugar
A pinch of Maldon Salt , plus extra to garnish
50g unsalted butter
200g dark chocolate, broken into pieces
50ml whole milk
Method
Start by making the pastry:
Beat together the butter and caster sugar together until combined – you don’t need to whip until it’s light and fluffy though, o nly until the two are combined. Next add in the egg and mix until combined. In another bowl mix together the plain flour and the cocoa powder, then sieve this in batches to the butter mixture. Bring the pastry dough together until smooth and cohesive and then clingfilm and place into the fridge to chill for 30 minutes.
After it has chilled for 30 minutes, take the pastry out of the fridge, and carefully line a 23cm fluted tart tin and prick t he base with a fork. Place the lined tart tin into the fridge and chill again for 20 minutes. Preheat the oven to 180c.
Fill the chilled tart case with baking paper and baking beans, and place on a tray in the oven to blind back for 15 minutes. Remove the paper and beans and then return to the oven for a further 5 – 10 minutes until it has a chalky texture and is no longer greasy. Remove fro m the oven and set aside.
To make the filling:
Put the cream, sugar and Maldon Salt in a pan and bring to scalding point. Once the sugar has dissolved but before the cream starts to boil, take it off the heat and add the butter and broken chocolate. Allow it to sit for a minute before whisking it together to form a smooth ganache. Then add the milk and stir again, it should be lovely and smooth and glossy.
Pour the filling into your tart case and use the back of a spoon to create peaks in the chocolate. Allow the filling to set a t room temperature for approximately 1 hour. Once set, sprinkle over some remaining Maldon Salt for garnish and then serve.
CLASSIC LEMON TART
Serves: 6 people
Prep time: 50 minutes, plus chilling time
Cook time: 55 minutes
Ingredients:
For the pastry:
250g plain flour
75g icing sugar
125g unsalted butter, cold and cubed
2 large egg yolks
For the filling:
5 large eggs
150g caster sugar
150ml double cream
3 lemons, juiced, one zested
Pinch of Maldon Salt , for garnish
Method:
Start by making the pastry. In a food processor add the flour and icing sugar, and pulse this a couple of times so it is mixed well. Next add the cold, cubed, butter and pulse until it resembles fine breadcrumbs – be careful not to overmix. Then add the egg yolks and pulse again to incorporate. If the pastry still seems a little dry, add 1 – 2 tbsp of cold water and pulse until it fo rms a smooth and cohesive dough. Tip it from the food processor and form a ball, wrap it in cling film and chill for 30 minutes.
After 30 minutes remove from the fridge and carefully line a 23cm fluted tart tin. Use a fork to gently prick the bottom of t he pastry base and then place it back in the fridge for 20 minutes to chill again. Preheat the oven to 180c.
Remove the tart case from the fridge and fill with baking parchment and baking beans. Place on tray in the middle of the oven to blind bake for 15 minutes. Remove the paper and beans and return to the oven for a further 5 – 10 minutes until chalky and pale golden.
While the tart case is baking, make the filling. In a large bowl whisk together the eggs, caster sugar and double cream until smooth. Add the lemon zest and mix again.
Once the tart is baked, carefully pour the filling in and return to the oven for 25 – 30 minutes until just set but still has a little wobble in the middle. Remove from the oven and allow to cool. Serve the tart with some icing sugar dusted over, and a pinch of Maldon Salt – this helps cut through the sweetness and pairs beautifully with the acidity of the lemon.
CHOCOLATE TAHINI CAKE
Serves: 6 people
Prep: 30 minutes
Cooking: 40 minutes
Ingredients List
450g plain flour
450g golden caster sugar
225g light brown sugar
150g cocoa powder
2 tsp baking powder
3 tsp bicarbonate of soda
Pinch of Maldon Sea Salt , plus extra for garnish
8 medium eggs
300ml buttermilk
100g tahini
250ml vegetable oil
2 tsp vanilla extract
Chocolate Buttercream:
400g unsalted butter, at room temperature
600g icing sugar
100g cocoa powder
8 tbsp whole milk
200g dark chocolate, melted and cooled
Decorate: edible flowers, blue chocolate eggs (optional)
Method
Grease and line 3 x 20cm baking tins with greaseproof paper. Preheat the oven to 180c. In a large mixing bowl sift in the pla in flour. Next add the golden caster sugar, soft brown sugar, cocoa powder, baking powder, bicarbonate of soda and Maldon Sea Salt . Mix the dry ingredients together and then make a well in the middle.
In a separate bowl mix your wet ingredients – the eggs, buttermilk, tahini, vegetable oil and vanilla extract. Whisk together, a nd when fully incorporated pour into the well in the middle of the dry ingredients. Use a stand mixer to combine altogether, until you have a smooth batter (but be careful not to overmix). Then pour the mixture evenly between the 3x cake tins. Place them on a shelf in the middle of the preheated oven and bake for 30 m inu tes. Check they are fully cooked through by inserting a skewer or cocktail stick in the middle of the sponge and ensuring it comes out clean. Set the cakes on a wire rack and allow them to cool completely.
While the cakes are cooling make the chocolate buttercream. In the stand mixer bowl, beat the butter until it is fully softened and smooth. In a separate bowl sift the icing sugar and the cocoa powder. Slowly add the icing sugar and cocoa powder to the butter mixture in spoonful’s, beatin g each addition in before adding the next (so you don’t create a sugar dust cloud!).
Continue until you have added all the icing sugar and cocoa powder, and the mixture is thick and smooth. Finally add the melt ed and cooled chocolate , along with the whole milk and beat this through to create a silky smooth and chocolatey buttercream. Once the sponge layers have fully cooled, assemble your cake. Spread a little buttercream onto the base of the cake stand or board in the centre, then place the first sponge on top. The buttercream will help it stick in place. Spread some buttercream all over the top of this cake, and then sandwich the second sponge on top, pressing down gently. Repeat this with the final sponge. Use the remaining buttercream to smooth all around the sides of the cake and on the top. Using a palette knife or cake scraper can help you achieve a smooth finish.
Don’t forget to do a final sprinkle of Maldon Sea Salt flakes on top – it works perfectly with the rich chocolate as it elevates the sweetness and counteracts the bitterness from the cocoa.
