Add a pinch of Maldon Salt to your brunch

Maldon Salt - Brunch - Add a pinch of Maldon Salt to your brunch

As we are heading into the Autumnal months we have created some simple, tasty brunch recipes to enjoy at home!

Blueberry Pancakes

135g plain flour
1tsp baking powder
Half tsp Maldon salt
2 tbsp caster sugar
130ml milk
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!

Serves 4


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
1tsp caster sugar
3-4 eggs
100g spinach
pinch Maldon Salt

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!

Serves 2


30 ml Cointreau
50 ml Tequila
20 ml fresh lime
1 lime wedge
Ice cubes
Maldon Salt

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.Strains the mix into your glass and enjoy.

Serves 1

Honey Roasted Peaches & Plums

Add a pinch of Maldon Salt to your brunch - Honey roasted peaches & plums

4 ripe peaches or plums (or both)
75g butter
Pinch Maldon Salt
5 to 6 springs of Thyme

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.

Serves 2

Eggs with Sage

Honey roasted peaches & plums - Eggs with Sage

3 large Clarence Court eggs
Olive oil
Black pepper
Maldon Salt
4 to 5 sage leaves

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.

Serves 2

Potato and chorizo hash

Honey roasted peaches & plums - Potato and chorizo hash

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
2 spring onions
Maldon Salt

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.

Serves 2


Add a pinch of Maldon Salt to your brunch - Porridge

50g porridge oats
350ml milk or water, or a mixture of the two
Greek thinned yoghurt 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.

Serves 1

Figs & Honey

Add a pinch of Maldon Salt to your brunch - Figs and Honey

8 ripe figs
75g butter
Pinch Maldon Salt

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.

Serves 2