Some special winter warmer recipes from Cooks & Co and Maldon Salt

Roast Chicken with Leeks & Peppers

Ingredients

4 leeks, trimmed and roughly chopped

5 garlic cloves, finely sliced

400g pack baby onions, peeled

Few sprigs fresh Rosemary

Few fresh thyme stalks

1 bay leaf

Sea Salt and freshly ground black pepper

Handful of Cooks & Co green olives

1 tbsp olive oil

3 tbsp balsamic vinegar

Generous splash of white wine

1 tbsp runny honey

1 whole chicken, jointed or chicken thighs

460g jar Cooks & Co roasted red peppers, drained and roughly chopped

Gorgonzola for topping, optional, but  obviously very delicious!

Handful of fresh flat leaf parsley, chopped for serving

Preparation Time: 15 mins | Cooking Time: 1 hour and 15 mins

Preparation Method

• 1. Preheat the oven to gas 6/200C (190C Fan oven) Add the leeks to a large roasting tin, along with the garlic, baby onions and fresh herbs and scatter over the olives. Drizzle with the olive oil and season well.

• 2. Mix together the balsamic, white wine and honey. Put the chicken pieces in a large bowl, pour over the balsamic mix and using your hands combine well. Now tuck the chicken pieces in and around the leeks. Pour over remaining juice then put it in the oven for 40 mins.

• 3. Remove from oven and stir though the peppers, return it to the oven and cook for about a further 20 mins until the chicken is cooked through and the onions are tender. Check on the chicken occasionally and if it beginning to get too brown, cover the tray loosely with foil. If using, scatter over some gorgonzola for the last 5 min of cooking or until it begins to melt. Garnish with parsley to serve.

Herby Goats Cheese & Porcini Risotto

Ingredients

1 tbsp extra virgin olive oil

200g mushrooms, sliced

1 clove garlic, crushed

190g pack Cooks & Co Porcini Mushroom Risotto

150ml white wine

500ml vegetable stock

75g Cooks & Co Sweety Drop Peppers

1 knob butter

25g Parmesan, finely grated

1 tbsp chopped chives

1 tbsp chopped parsley

50g soft goat’s cheese

Preparation Time: 10 mins | Cooking Time: 20 mins | Serves: 2

Preparation Method

• Preheat the oven to 240oC, gas mark 9.

• 1. Heat the oil in a large saucepan and fry the mushrooms and garlic for 2-3 minutes.

• 2. Add the risotto mix and then the wine and cook until the wine has reduced by half.

• 3. Add the stock, bring to the boil, cover and simmer for 10 minutes.

• 4.Stir in the sweety drop peppers, butter and Parmesan, the sprinkle in the herbs crumble in the goat’s cheese but just allow to melt without stirring before serving.

• Cooks tip - Try swapping the goat’s cheese for mascarpone or cream cheese.

Slow Cooked Asian Flavoured Beef

Ingredients

Cooks & Co Dried mixed forest mushrooms

400g can Cooks & Co Lotus root, drained and rinsed

1tbsp olive oil

2kg boned, rolled brisket, tied with string (ask at the butcher counter)

1 tbsp Olive Oil

5 cm piece of fresh Ginger, peeled and finely sliced 3 cloves garlic, finely chopped

3 Star anise

1 tsp Sichuan peppercorns, ground

1 tsp five spice powder

3 tbsp hoisin sauce

4 tbsp Shaoxing wine or use dry sherry, instead

4 tbsp light soy sauce

500ml beef Stock

Juice of 2 oranges

2 x 180g bags Kale, any tough stalks removed

2 tbsp light Soy sauce

1 tbsp runny Honey

Pink peppercorns, roughly ground for topping (optional)

Preparation Time: 10 mins | Cooking Time: 4 hours (or 8 hours on low in a slow cooker)

Preparation Method

• 1. Add the mushrooms to a bowl, cover with boiling water and leave to soak for 30 mins. Preheat the oven to gas 3/160C (140C fan oven) Heat the oil in a large heavy oven proof casserole pot, add the meat, season well and cook for a few mins each side until lightly browned, then remove it and put it to one side.

• 2. Add the ginger and garlic to the pan and cook for a couple of mins, don’t let the garlic get brown. Then stir in the star anise, Sichuan pepper and 5 spice, stir then add the hoisin, soy sauce and Shaoxing wine and bubble gently for a minute. Drain the mushrooms and add, reserving the juice, then pass the juice through a sieve to remove any grit and add this to the pot. Pour in the stock and add the orange juice then return the meat to the pot. Ladle over the juices.

Put the lid on and put it in the oven for about 4 hours, or until meat is really tender when poked with a knife. Check it occasionally and if it is drying out at all, top up with a little hot water as you go.

•3. Towards the end of cooking, steam the kale, either in a steamer or sit the kale in a metal colander, cover with a lid, and sit it over a pan of simmering water, cook for about 6-8 mins until tender. Add this to the brisket for the last 10 mins of cooking, stirring it to combine with the sauce.

• 4. To braise the lotus roots, in a small non-stick frying pan, add the soy sauce and honey then tip in the lotus roots, stir to combine then let the liquid bubble for a few minutes to coat, give it a stir then spoon them over the beef to serve.

To serve the meat, slice, removing the string as you go. Sprinkle with pink peppercorns if using.

•Tip: This makes an easy Sunday lunch served with roasties or mash potato or serve with rice. Any leftover beef, is great, shredded into a bun or wrap.

Gorkhali Lamb Curry

Serves: 4 people | Prep time: 10 minutes | Cook time: 1 hour 15 minutes

Ingredients:

• 1 tbsp vegetable oil

• 1 large red onion, diced

• 4 cloves

• 1 inch piece of fresh ginger, peeled and grated

• 3 large garlic cloves, grated

• 1 cinnamon stick

• 1 bay leaf

• 3 cardamom pods, lightly crushed

• 750g lamb shoulder, cut into large chunks

• 3 large vine tomatoes, diced

• 1 tbsp garam masala

• 1 tsp fenugreek

• 2 tsp turmeric powder

• 1 tsp chilli flakes

• 1 tsp of Himalayan Pink Salt, selected by Maldon

• 1 litre lamb stock or water

• Chopped coriander, to serve

Method:

• Start by heating the vegetable oil in a large casserole dish. Add the red onion and fry until softened, then add the cloves, ginger, garlic, cinnamon, bay and cardamon pods and fry for another few minutes until smelling fragrant.

• Next add the lamb pieces and cook in the spices and onion until it browns on all sides – the longer you brown it the more caramelisation you will get on the meat and the deeper the flavour.

• Once the meat is nicely browned all over, add the diced tomatoes followed by the garam masala, fenugreek, turmeric, chilli flakes and Himalayan Pink Salt. Stir everything together so it is all well coated and allow it to sizzle and fry for 5 minutes, so the tomato breaks down.

• Add the lamb stock or water and bring to the boil. Then reduce to a low simmer and allow it to bubble away for 1 hour. Keep an eye on it and if it needs some more liquid then top it up.

• After an hour the sauce should be thickened and the lamb tender. Serve the curry topped with chopped coriander and alongside some steamed turmeric rice and warm roti flatbreads.

Chicken Momo’s with Tomato Chilli Chutney

Serves: Makes 15 Momo’s | Prep time: 30 minutes | Cook time: 20 minutes

Ingredients:

• 200g plain flour

• Pinch of Maldon salt

• 5 tsp sunflower oil

• 100ml water

• 180g chicken mince

• 3 garlic cloves, grated

• 1 inch piece of ginger, grated

• 2 spring onions, finely chopped

• 1 green chilli, finely chopped

• 1 stick of lemongrass, woody outer leaves removed and then finely chopped

• Small handful of coriander, finely chopped

• Small handful of mint, finely chopped

• Pinch of Himalayan Pink Salt, selected by Maldon

Method:

• Start by making the dough for the Momos. In a large bowl add the flour and a pinch of Himalayan Pink Salt. Add the oil and mix it in well. Next add the water and mix it well with your hands until combined and the dough feels smooth. Cover the bowl with clingfilm or a tea towel and set aside.

• Next make your filling. In a bowl mix together the chicken mince, garlic, ginger, spring onions, green chilli, lemongrass, chopped coriander and mint and Himalayan Pink Salt. Mix well until evenly distributed.

• Now start on the sauce. In a large pan add the tomatoes, dried chillies and garlic cloves and pour over the water. Place it onto the heat and bring the water to the boil. Simmer the tomatoes for 5 – 8 minutes until they soften and break down, and the dried chillies have also softened. Remove from the heat and allow to cool slightly before placing in a high-powered blender along with the soy, caster sugar and pinch of Himalayan salt and blitzing until smooth. Set aside to serve later.

• Now you can shape your Momo’s. Divide the dough into 15 equal balls. Lightly dust the work surface and then use a rolling pin to roll each ball into a circle as thin as you can.

• Lift the circle and place it into the palm of your hand. Spoon in about 1-2 tsp amount of the filling. Then use your fingers to lift the sides of the dough to enclose the filling and pinch in a pleating action all the way around until you have a spiral. Pinch the dough in the middle of this to make sure it is fully sealed – it will look like a little moneybag.

• Continue with the rest of the balls and using the filling until you have all your shaped Momo’s.

• Prepare your bamboo steamers with some greaseproof paper in the layers and place them onto a pan with an inch of simmering water. Steam the Momo’s on the layers for approximately 10 minutes.

• Serve the Momo’s warm with some sliced spring onions scattered over and the tomato chilli chutney for dipping.

Tomato Chilli Sauce

• 3 large vine tomatoes, roughly chopped

• 2 whole dried red chilli

• 3 garlic cloves

• 500ml water

• 1 tsp soy

• ½ tsp caster sugar

• Pinch of Himalayan Pink Salt, selected by Maldon

Pork Sosaties

Serves: Makes 6 skewers | Prep time: 15 minutes, plus 30 minutes marinating | Cook time: 15 minutes

Ingredients:

• 1kg pork fillet, cut into 3cm cubes

• 3 large onions, cut into wedges

• 3 green peppers, chopped into chunks

• 18 dried apricots

• 18 bay leaves

• 4 lemons, cut in half

• 3 tbsp olive oil

• 6 wooden skewers, soaked in water

Braai Marinade:

• 1 tsp cayenne

• 2 tsp curry powder

• 1 tsp cumin powder

• 1 tsp ground coriander

• 3 garlic cloves, grated

• 1 tsp Dijon mustard

• 1 tsp Kalahari Desert Salt, selected by Maldon

• Cracked black pepper

• 5 tbsp olive oil

Method:

• Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated. Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead).

• After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers.

• Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to char. Serve the skewers immediately along with the charred lemon squeezed on top.

Chakalaka

Serves: 4 as a side dish | Prep time: 5 minutes | Cook time: 15 minutes

Ingredients:

• 3 tbsp olive oil

• 1 large onion, finely chopped

• 3 garlic cloves, crushed

• 1 inch piece of fresh ginger, peeled and grated

• 1 tbsp curry powder

• 1 tsp ground cumin

• 1 tsp cayenne

• 1 red pepper, diced

• 1 yellow pepper, diced

• 4 large carrots, washed and coarsely grated

• 2 tbsp tomato puree

• 400g tin chopped tomatoes

• 400g tin of cannellini beans, drained

• A small handful of thyme, leaves picked

• A pinch of Kalahari Desert Salt, selected by Maldon

• Cracked black pepper

Method:

• Heat the oil in a large frying pan and then add the onion. Cook for a few minutes until it starts to soften and go translucent. Next add the garlic, ginger, curry powder, cumin and cayenne and fry for another minute.

• Add the diced peppers and cook for a couple of minutes to allow them to soften. Next add the grated carrot, tomato paste and tinned tomatoes. Mix it well so everything is well coated and allow it to cook for 5 – 10 minutes.

• Finally add the cannellini beans, fresh thyme and seasoning and allow it to bubble for a further 5 minutes. Check the seasoning and then serve.

Mealie Bread

Serves: 8 people | Prep time: 1 hour 45 minutes | Cook time: 35 minutes

Ingredients:

• 280g plain flour

• 30g cornmeal

• 120ml milk

• 7g sachet of active dried yeast

• 1 tsp caster sugar

• 160g tinned sweetcorn (drained weight)

• 2 tsp Kalahari Desert Salt, selected by Maldon

• 2 tsp smoked paprika

• 1 tsp turmeric

• 50g melted, cooled butter

• 2 large eggs

• 1 tbsp sesame seeds

Method:

• Place the plain flour and cornmeal in the bowl of a stand mixer and make a well in the middle. In a small bowl mix together 40ml of the milk, yeast and caster sugar and pour this into the well. Mix well.

• In a blender or food processor add the sweetcorn and remaining milk and blend until smooth. Next add the Kalahari Desert Salt, paprika, turmeric, cooled butter and eggs and whisk in.

• Tip the sweetcorn mix into the flour and mix with the dough hook attachment, kneading it for approximately 10 minutes.

• Cover the bowl with clingfilm and leave in a warm place for 1 hr until it has doubled in size.

• Line a 20cm springform cake tin with baking paper.

• Once the dough has doubled in size, transfer it to the prepared cake tin and smooth it out. Now allow it to rise for a second prove of 15 minutes again lightly covered in clingfilm.

• Preheat the oven to 180C fan. When the bread is ready to bake simply scatter over the sesame seeds and place into the hot oven for 30 – 35 minutes until risen, and lightly golden brown. You can

check it is cooked through but inserting a toothpick or skewer and making sure it comes out clean.

• Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. 

Remove from the oven and allow it to cool slightly, before removing from the tin and serving. It is best served still a little warm and can be toasted and topped with butter. A delicious side dish to the Chakalaka.

That's Food and Drink would like to offer our sincere thanks to Cooks & Co and Maldon Salts for allowing us to share their recipes with our readers.

https://cooksandco.co.uk

https://maldonsalt.com

Ocado to stock Himalayan Pink Salt

From this November Ocado will stock the Himalayan Pink Salt, Selected by Maldon which forms part of their Merchants Range (RRP £2.50).

This pink coarse rock salt from the foothills of the Himalayas has been prized for many centuries.  It can be used whole by adding to curries and sauces or can be put in a grinder for everyday use. Due to its pink hue, the ground salt is also a fantastic garnish for cocktails.

To celebrate this new stockist we have a new recipe from Romy Gill who uses the Himalayan Pink Salt in her Cornish Sea Bass recipe:

We are delighted to team up with Chef Romy Gill in cooking a delicious sea bass made with a flavour-packed spice blend using Himalayan Pink Salt, Selected by Maldon.

There is something very special about serving a whole fish at the table amongst friends and family, and this recipe will certainly not disappoint! The delicate flavour of sea bass is only elevated further through the spices that Romy infuses within the dish, where a handful of chopped walnuts is added to give an irresistible crunch to the succulent, flakiness of the cooked fish.

Ingredients

• Himalayan Pink Salt, Selected by Maldon 250g

• 1 whole Cornish sea bass, descaled and gutted

• 20ml olive oil

• 1 lemon, juiced

• 20g walnuts

• 6 large garlic cloves

• Large handful of coriander

• 2 tsp paprika

• 1 tsp ghee

• For the spice blend:

• 1, 1/2tsp Himalayan Pink Salt, Selected by Maldon

• 1 tsp cumin seeds

• 1 tsp fennel seeds

• 1 tsp coriander seeds

• 6 whole black peppercorns

Here is how to make Romy Gill’s Cornish sea bass recipe…

Chef Romy Gill has used her inspirations as a British/Indian chef and food/travel writer to create a gorgeous sea bass dish, paired with a spice blend that incorporates Himalayan Pink Salt, carefully selected by Maldon Salt’s master salt merchants. Along with the Himalayan salt, Romy infuses the spices of cumin, fennel, coriander seeds and black peppercorns to give a warmth and smokiness to the fish.

How to make the spice blend

1. To make the spice blend, add all of the spices together with Himalayan Pink Salt, Selected by Maldon, and blend for a few seconds until well combined.

2. Make 6-7 good slits in the fish in order to rub the spice blend over the surface and into the flesh of the fish.

3. Marinate the fish both sides with the spice blend, setting aside 1 teaspoon for later.

4. Rub well, and then drizzle over olive oil and the juice of one lemon.

5. Once the fish is evenly covered, leave in the fridge for one hour before cooking.

Cooking and dressing for the sea bass

1. To cook the fish, pre-heat the oven to 200C and cook the fish for 15-20 minutes.

2. While the fish is cooking, make a dressing. Chop six large cloves of garlic, then 20g of walnuts and finally a large handful of coriander.

3. Heat a saucepan and add 2 tsp olive oil and then the chopped garlic. Add 1 tsp ghee, cook for a minute, then add the chopped walnuts, stir some more and then add the chopped coriander. Add 2 tsp of paprika and the reserved tsp of your spice blend and combine everything together well.

4. Finally, add 1 tsp of olive oil and take off the heat.

5. When the fish is cooked, remove from the oven and place onto plate or board. Immediately spoon the dressing all all over the top of the fish and serve straight away and enjoy!

New, from Maldon Salt: Their innovative Merchant Range

Maldon Salt’s fantastic new ‘Merchants Range’ features two exciting new products, Himalayan Pink Salt and Kalahari Desert Salt, both of which are now available via Amazon.

Maldon Salt have been proud makers and merchants of salt since 1882. That's over 141 years of serving the public with high quality salts.

Their passion to create and celebrate great taste has taken their seasoned experts on a global journey, to select the finest salts from around the world and create the new ‘Merchants Range’, bringing absolutely delicious flavours to the table by way of product innovation.

Selected by Maldon’s master salt merchants, who for four generations have been making and sourcing exceptional salts and seasonings, Maldon Salt proudly introduces the first two new products in the exciting new ‘Merchants Range’, selected by Maldon: Himalayan Pink Salt and  Kalahari Desert Salt.

Himalayan Pink Salt is an established trend, that until now has lacked a premium brand player with a quality product and ability to educate people on its use, storage, etc.

This pink coarse rock salt from the foothills of the Himalayas has been prized for many centuries. It can be employed whole by adding to curries and sauces or it can be placed in a grinder for everyday use. Due to its delicate pink hue, the ground salt is also a fantastic garnish for cocktails.

Pack size 250g. RRP £2.50. Available on Amazon https://rebrand.ly/sen67sk

Kalahari Desert Salt is a specialist ingredient that is seeing its awareness grow, with an array of quality food brands now including, and naming it in their product recipes.

This naturally coarse, sun-dried salt has been harvested from the vast desert plains of the Kalahari. It’s perfect for using in a grinder, ideal for adding to breads or for seasoning meat prior to adding to the BBQ. 

Pack size 250g. RRP £2.50. Available on Amazon https://rebrand.ly/4q6lbml

Robert La Francesca, who is Maldon Salt's Commercial Director, says: “As proud makers and merchants of salt since 1882 and known for our quality salt around the world, we are regarded by consumers as their trusted seasoning advisor. 

"As a result, we're absolutely thrilled to launch our new Merchants Range which not only taps into consumers’ demand for speciality ingredients for their cooking, but it also meets their desire for a wider choice of salts from Maldon. With 55% of consumers saying they'd intend to buy a Maldon flavoured salt these delicious new launches are coming at the ideal time.”

To support the launch of the new Merchants Range, the brand has developed a 360º national marketing campaign which will build through  autumn 2023 and run into next year. The campaign will include sampling, a high impact digital, social and influencer programme, exciting experiential events, and a cooking masterclass with special celebrity chef guests. Just keep an eye on Maldon Salt socials @maldonsalt for how you can be a part of this event!

Maldon Salt has also created a wide selection of delicious recipes that match perfectly with the new Merchants range. Made with Himalayan Pink Salt they have created an authentic Nepalase Lamb Curry which is one of the most popular dishes in Nepal, and Chicken Momo’s with Tomato Chilli Chutney - these steamed dumplings are  famous in Kathmandu Valley.

Also using the Kalahari Desert Salt, Maldon has created two authentic regional dishes including delicious skewers - Pork Sosaties, and the spicy bean dish known as Chakalaka with Mealie Bread side. You can find full details of these recipes and many more by visiting the recipe page on the Maldon Salt website.

You can learn more and find their special recipes here https://maldonsalt.com/recipes-tips-blog.

Smokey Chargrilled Chicken With Veg and Rosemary

This chargrilled chicken recipe which is cooked over a griddle or BBQ is jam packed full of flavour. The marinating process helps pack in flavour and moisture to the meat. Smoked Maldon Salt is the perfect seasoning for this delicious dish.

Ingredients

• 2x Chicken Legs, skin on

• 4x Chicken thighs, skin and bone on

• 2 tbsp Olive oil, plus extra for grilling

• 2 Garlic cloves, crushed

• 1 tsp Ground Cumin

• 1 tsp Smoked Paprika

• ½ tsp Ground Cinnamon

• ½ tsp Sumac

• 1 Lemon, zested and then cut into halves

• 2 Baby Courgettes, cut into strips lengthways

• 200g Baby Peppers

• 2 Red Onions, peeled and cut into wedges

• Rosemary, a few sprigs

• A pinch of Smoked Maldon Salt

• Serve with: Toasted Pitta Breads

Preparation

1. In a bowl mix together the olive oil, garlic, cumin, paprika, cinnamon, sumac, and lemon zest. Season well with Maldon Salt and cracked black pepper. Add the chicken legs and thighs to the bowl and mix well, massaging the marinade into the meat to ensure it's evenly coated. Leave to marinade for two hours or it can be done ahead of this, perhaps even the day before? 

2. When you're ready to cook the chicken, heat the BBQ or a griddle pan. When it's hot enough, add the chicken, skin side down, and cook for 5 minutes on each side, you'll want to achieve nice, charred caramelization to the meat. Once the meat's fully cooked, remove from the heat and leave covered to rest. Toss the vegetables in a little more oil and then add to the pan. The courgette only needs a couple of minutes each side, but the onions and peppers need a bit longer, three minutes each side, until soft, tender, and deliciously golden. Remove and set aside.

3. Finally add the lemon halves to the griddle pan and allow them to char slightly on the hot pan. Garnish the chicken and vegetables with rosemary, squeeze over the warm charred lemon and season with a final pinch of Maldon Salt and some cracked black pepper. Serve alongside warm, toasted pitta bread.

Steak Salad With Purple Broccoli, Parmesan and Chilli and Herb Dressing

A beautiful seared steak salad recipe paired with the best in season purple sprouting broccoli and broad beans.

Ingredients

• 400g Sirloin Steak

• 100ml Olive Oil, plus extra for frying

• A handful of chopped Parsley

• A handful of chopped Coriander

• 1 Red Chilli, deseeded and finely chopped

• 200g Purple Sprouting Broccoli

• 150g Broad Beans, blanched

• 50g Wild Rocket

• 25g Aged Parmesan

• 20g Toasted Pine Nuts

• A Pinch of Maldon Salt

Preparation

1. Preheat your oven to 180C.

2. Firstly, cook the steak. Ensure your remove the meat from the fridge 30 minutes before you want to cook it, so it has time to come up to room temperature. 

Get a frying pan or griddle pan on the heat to a nice high heat. Drizzle some olive oil on your steak and season generously with Maldon salt and cracked black pepper. Once the pan is nice and hot, place the meat in and allow it to sear and sizzle on one side first. Depending on the size of your steak this can take at least five minutes on each side. You want good, deep caramelization to occur on both sides of the meat.

3. While the meat is cooking place the purple sprouting broccoli onto a baking tray and drizzle over some oil and a pinch of Maldon salt. Place the tray into the oven and roast the broccoli for 10 – 12 minutes until it's tender and starting to char slightly.

4. Once the steak is cooked to your liking,  remove from the pan and leave it to rest on a chopping board. The resting time is a key part! It helps keep all the cooking juices to stay absorbed inside before slicing.

5. While your meat is resting, prepare the rest of the salad. Place the olive oil in a small bowl and mix with the chopped parsley and coriander, the diced red chilli and some Maldon salt and cracked black pepper. Set this dressing aside.

6. On a large platter scatter over the wild rocket. Next top this with the roasted broccoli and the blanched broad beans.

7. The meat will be rested now, so carefully slice at a diagonal into thin slices. Place this over the salad. Any meat juices that are left on the board can be carefully poured into the bowl with the dressing ingredients.

8. Drizzle over the dressing, shave some parmesan across the top and sprinkle over toasted pine nuts. Give the whole salad a final pinch of Maldon salt and some cracked black pepper and then serve.

That's Food and Drink is grateful to Maldon Salt for providing this recipe which is ideal for the hot weather we are currently enjoying.