Maldon Salt

Desert Island Dishes: Episode Three

 

Luke Moore is a key part of the largest independent sports podcast in the UK: The Football Ramble. This week sees the bearded blogger join James Ramsden in the kitchen and explain his homely choice of Desert Island Dishes.

With appearances on Sky News, the BBC and ESPN under his belt, as well as several awards for The Football Ramble, Luke Moore has made a living from sharing his opinions. What better or more divisive opinion to share, then, than what his Desert Island Dishes are? Like several of our guests, Luke hasn’t opted for cordon bleu cuisine but instead goes for a more traditional roast chicken, which James infuses with a lemon thyme and Maldon Salt mix.

Find the recipe for Luke’s roast chicken here.

Check out @maldonsalt on Twitter to keep updated with future episodes and be in with a chance to win a series of gourmet meals out.



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Welcome, one and all, to the finger-dabbing, salt-pinching world of Maldon sea salt and our Twitter cookery experience, Desert Island Dishes. Join us in discovering the favourite recipes of Maldon friends and foodies. See the dishes they couldn’t live without; through webisodes, a rather delish cookbook and of course, a generous helping of Twittering.

So, aprons on. It’s about to get tasty.

The Chefs: Jason Atherton

 

Jason Atherton, Chef and Owner of Pollen Street Social, talks Roy Ackerman through his Desert Island Dish: 24 hour pork belly.

Find the recipe for this dish here and find more in the Desert Island Dishes cookbook, available here and at your local bookshop.

04/01/13
Jason Atherton’s 24hr Pork Belly

 

Remove the skin from the pork belly and set it to one side. Mix the sel rose, Maldon salt, star anise, cinnamon, peppercorns and cloves together well and rub them all over the belly, then put the belly in a dish, cover and put it in the fridge overnight, along … Read More »

04/01/13
Sara Jayne Stanes’ Chocolate Truffles

 

Chocolate truffles are rich, infatuating little follies, named because – when dusted with cocoa powder – they resemble those rare earthy little gems of fungus; they are similarly precious to all lovers of exciting food. I am a fan of the very lightly whisked variety, with its resulting lightness. Maldon … Read More »

20/12/12

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