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Leg of lamb with hasselback potatoes

Serves: 6 people

Prep time: 20 minutes

Cook time: 1 hour, 25 minutes (plus 10 minutes resting time)

Ingredients:

• 2kg leg of lamb
• A handful of rosemary sprigs
• 2 garlic bulbs
• 10 bay leaves
• 5 banana shallots
• 1.5kg maris piper potatoes
• 1 lemon, halved
• 5 tbsp olive oil
• Maldon Sea Salt flakes
• Cracked black pepper

Salsa verde:

• 1 small banana shallot, finely chopped
• 2 anchovies, chopped
• 1 tbsp capers, drained and chopped
• 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 180с.

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 cut 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 shallots 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 halves 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 from 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.

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 just 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 for 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 until 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.

Dark chocolate torte with sea salt

Serves: 6 people

Prep: 30 minutes

Cooking: 40 minutes

Ingredients:

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, only 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 the base with a fork. Place the lined tart tin into the fridge and chill again for 20 minutes. Preheat the oven to 180с.

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 from 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 at room temperature for approximately 1 hour. Once set, sprinkle over some remaining Maldon Salt for garnish and then serve.

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