Ingredients
8 ripe figs
Honey
75g butter (scant 1/3 cup)
Pinch Maldon Salt
Method
1. Cut the figs in half.
2. Heat your butter on a low to medium heat add your figs and cook until soft.
3. Drizzle over the honey.
4. Cook for another 1 to 2 minutes.
5. Add a pinch of Maldon salt.
6. Serve on its own or with some yogurt and granola chunks.
Ingredients
4 ripe peaches or plums (or both)
Honey
75g butter (scant 1/3 cup)
Pinch Maldon Salt
5 to 6 springs of Thyme
Method
1. Cut the peaches/plumes into halves and remove the stones.
2. Heat your butter on a low to medium heat add your peaches/plums and cook until slightly soft.
3. Drizzle over the honey and add the Thyme.
4. Cook for another 1 to 2 minutes.
5. Add a pinch of Maldon salt.
Serve on its own or with some yogurt and granola chunks.
Why not go old school with a delicious bowl of porridge oats! Comforting and hearty this is the perfect way to get your day off to a beautiful start. Especially if you add some fresh fruit, a dollop of yogurt and a drizzle of either maple syrup or honey!
Printable Recipe
Ingredients
50g porridge oats (2/3 cup)
350ml milk or water, or a mixture of the two (scant 1 1/2 cups)
Greek yoghurt thinned with a little milk and Clear honey, to serve
Pinch of Maldon Salt
1. Put 50g porridge oats in a saucepan, pour in 350ml milk or water and sprinkle in a pinch of salt. Bring to the boil and simmer for 4-5 minutes, stirring from time to time and watching carefully that it doesn’t stick to the bottom of the pan.
2. Or you can try this in a microwave. Mix the porridge oats, milk or water and a pinch of salt in a large microwave proof bowl, then microwave on High for 5 minutes, stirring halfway through. Leave to stand for 2 minutes before eating.
3. To serve, pour into bowls, spoon Greek yogurt, thinned with a little milk, on top and drizzle with honey and a pinch of Maldon salt.
Ingredients
135g plain flour (scant 1 cup)
1 tsp baking powder
Half tsp Maldon salt
2 tbsp caster sugar
130ml milk (generous 1/2 cup)
1 large egg, lightly beaten
2 tbsp melted butter for cooking
To serve – blueberries & maple syrup
1. Sift the flour, baking powder, salt and caster sugar into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter.
2. Pour the milk mixture into the flour mixture and, using a fork, beat until you have a smooth batter. Any lumps will soon disappear with a little mixing. Let the batter stand for a few minutes.
3. Heat a non-stick frying pan over a medium heat and add a knob of butter. When it’s melted, add a ladle of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be. Wait until the top of the pancake begins to bubble, then turn it over and cook until both sides are golden brown and the pancake has risen to about 1cm/½in thick.
4. Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.
5. Serve with maple syrup, blueberries and a pinch of Maldon!
*POTATO AND CHORIZO HASH*
Serves 2
Ingredients
1 large onion
1 clove of garlic
120 g quality chorizo
2-3 cooked potatoes
1/2 bunch of fresh flat-leaf parsley
Olive oil
3 to 4 large Clarence Court eggs
100g cherry tomatoes (1/2 cup)
2 spring onions
Maldon Salt
Method
1. Preheat the oven to 180ºC/gas 4.
2. Peel and finely chop the onion and garlic, chop the chorizo, dice up the
cooked potato and pick and finely chop the parsley.
3. Gently fry the onion and garlic in a little oil in an ovenproof pan until
the onion is soft. Add the chorizo and fry for 2 to 3 minutes.
4. Add the potatoes and cook for 5 minutes, add the cherry tomatoes and cook
for another minute. Crack the eggs on top.
5. Transfer the pan to the preheated oven and bake for 8 minutes, or until the
egg white is set but the yolk is still runny.
6. Sprinkle with Maldon salt, black pepper, spring onions and
parsley, to serve.
Printable Recipe
Ingredients
3 large Clarence Court eggs
Olive oil
Black pepper
Maldon Salt
4 to 5 sage leaves
Method
1. Heat a pan over medium heat, add the oil and after 1 minute crack in the
eggs.
2. lay the sage leaves on top and cook for 5 to 6 minutes.
3. Add a pinch of Maldon salt and black pepper.
Ingredients
1 tbsp olive oil
2 onions chopped
1 red chilli, deseeded and finely chopped
1 garlic clove sliced
Small bunch of coriander
2 cans cherry tomatoes (14 oz or 400g each)
1 tsp caster sugar
3-4 eggs
100g spinach (couple large handfuls)
pinch Maldon Salt
Method
1. Heat the oil in a frying pan that has a lid, soften the onions, chilli,
garlic and coriander for 5 minutes until soft.
2. Stir in the tomatoes and sugar, then
bubble for 8-10 mins until thick. Stir in the spinach and coriander and cook
for another minute.
3. Using the back of a large spoon, make dips in the sauce, then crack an egg
into each one. Put a lid on the pan, then cook over a low heat for 6-8 minutes,
until the eggs are done to your liking.
4. Add a pinch of Maldon and serve with crusty bread!
Of course people do enjoy a good cold bevvie with their holiday brunches. Myself I like a cold glass of juice, but if you are one who enjoys acohol, nothing is nicer than a Bloody Mary or a tasty Margarita!
Ingredients
Large handful of ice
100ml vodka (scant 1/2 cup)
500ml tomato juice (2 1/4 cups)
1 tbsp lemon juice, plus 2 slices to serve
Few shakes Worcestershire sauce
Few shakes Tabasco
Pinch Maldon Smoked Salt
Pinch black pepper
2 celery sticks, to serve
Method
1.Place the ice in a large jug. Measure the vodka, tomato juice and lemon juice
and pour it straight onto the ice.
2. Add 3 shakes of Worcestershire sauce and Tabasco (or more if you like it very spicy) and a pinch of salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses.
3. Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy.
Optional – wet the glass with a lime wheel, dip the glass in Maldon Smoked Salt to get a nice smoky edge!
Printable Recipe
Ingredients
30 ml Cointreau (3 TBS cup)
50 ml Tequila Scant 1/4cup)
20 ml fresh lime (2 TBS)
1 lime wedge
Ice cubes
Maldon Salt
Method
1. Chill your glass…Put all the ingredients and a lot of ice into your shaker.
2. Shake for 30 seconds to get your mix really cold.
3. Run a lime wedge around the rim of your glass and dip the rim into the Maldon salt to get a nice salty edge.
4. Strain the mix into your glass and enjoy.
Many thanks to the people at Maldon for putting together these gorgeous brunch recipes – all perfect with a pinch of Maldon Salt of course! They are all simple to make from home. The perfect treat during lockdown and heading into Christmas and New Year.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
(Sorry having problems getting all the fonts to line up today!)
Oh, my! Those figs must be attempted! Figs are my absolute favorite, but I've never seen them like this. :)
ReplyDeleteI could easily go for any of these but like you, I have a special weakness for figs also! ❤️
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