Easy to Smoke Barbeque Ribs 
With Baked Beans And Quick Roast Potatoes   

Ingredients

Method

BEETROOT CURED SALMON TERRINE 
By Adam Byatt
Head Chef and Proprieter at Trinity

Ingredients

1kg salmonside
250ml fresh beetroot juice
125g Maldon Salt
125g caster sugar
1tsp pepper Dill
250g long sliced smoked salmon
1.5 leaves gelatine soaked in water

 Serves 8

Cut the salmon side into bars 2.5cm thick. Place the bars in half the beetroot juice to colour for an hour.

Mix the Maldon Salt, sugar, pepper and half the dill together in a bowl.

Drain the salmon, roll them in the salt and sugar mix to coat them with it. Put the salmon bars in a baking tray and cover with cling film for 8 hours.

Line a terrine mould with cling film, line it with the smoked salmon.

Warm the remaining 125ml of beetroot juice and melt the leaves of gelatine into the juice.

Drain the salmon bars from their marinade and pat dry with kitchen roll.

Finish by pouring a little beetroot juice in the bottom and on top of the smoked salmon. Sprinkle with chopped dill. Spoon over a little of the beetroot juice and melted gelatine mix. Repeat this process until it fills to the top and seal.

Leave overnight before serving.




SIMPLE CHILLED GAZPACHO
by David Pichford, Head Chef
Reads Restaurant with Rooms

Ingredients
1kg ripe tomatoes
1 cucumber
2 large red peppers
100g onion, finely sliced
100g stale white bread, crusts removed
125ml extra virgin olive oil
75ml white wine vinegar
2 large cloves garlic, peeled
850ml iced water
Maldon sea salt
White pepper

Serves 10–12 

Quarter the vegetables and the sliced onion in a bowl with the bread, olive oil, vinegar, garlic and iced water. Season with Maldon salt and finely milled white pepper. Cover the bowl and put it in the fridge for 2 hours to marinate.

Then take the tomatoes, peel the cucumber and cut it into slices, quarter and de-seed the peppers and remove their stalks.

Place the prepared veg out of the fridge and transfer everything to a blender (rather than a food processor, and you will need to do this in batches). Blend, and then pass through a medium strainer – not too fine – into a clean bowl.

Push the liquid through the strainer with a ladle, and mix everything together well. Put the gazpacho in the fridge to chill once more, and serve it ice cold on a hot summer’s day.

If you have time, serve the gazpacho with small bowls of garlic croutons, finely chopped onion, small cucumber dice, diced tomatoes (skinned and deseeded) and diced red, yellow and green peppers. These items should be served separately so that guests can help themselves to whatever they like.




HOME CURED GRAVADLAX 
WITH A SWEET GRAIN MUSTARD DRESSING
by Stephen Doherty, Master of Culinary Arts and the first 
Englishman to achieve 3 Michelin Stars


Ingredients 
For the salmon:
1 x 2kg fully trimmed, skin on, side of salmon – boned
50g whole white peppercorns
50g dried dill weed
50g caster sugar
1kg Maldon sea salt
2 tbsp Dijon mustard

For the relish:
100g Dijon mustard
100g wholegrain mustard
65g caster sugar
2 tsp dried dill weed
A splash of white wine vinegar to taste
A dribble of sunflower oil

Prepare the salmon. Coarsely grind the peppercorns, then mix them together with half the dill, and all the sugar and Maldon salt. Put the salmon in a deep tray and cover both sides with the salt mixture. Cover the tray and leave it in the fridge or a cold place for 48 hours.

Put the salmon on a piece of greaseproof paper and coat both sides with the Dijon mustard and the remainder of the dried dill. Shake off any excess dill (you can keep it to use another time) then put the salmon in a cold place to cure for another 24 hours.

Finally, slice it thinly and serve – or wrap it in cling film and refrigerate; it will keep well for 2 weeks. Serve it with a mustard relish. Mix all the relish ingredients together well, then transfer to an airtight container and refrigerate. Will keep for up to one month.



BAKED SEA BREAM 
WITH A SALTED MACADAMIA CRUMB
AND A BRAISED FENNEL, TOMATO & CAPER DRESSING
by Nick Vadis
Culinary Director, Compass Group

Ingredients 
4 fillets of sea bream
1 fennel bulb
20g capers
Juice of 1 lemon
50ml olive oil
50ml white wine vinegar
6 cherry tomatoes
20g flat leaf parsley
80g macadamia nuts chopped
40g macadamia nuts whole roasted in a dry frying pan
60g breadcrumbs
Maldon salt to season

Serves 4

Preheat the oven to 180c, cut the fennel lengthways through the root and trim out the tough core. Put the fennel halves in a small oven proof dish. Add the capers, lemon juice, olive oil and white wine vinegar, season with Maldon salt and pepper. Cover the dish with foil and bake it in the oven until the fennel is soft and cooked.

Deseed the tomatoes and quarter them. Chop the parsley and add half to the tomatoes. Set these aside and make the crumb mixture.

Mix the chopped macadamia nuts with the breadcrumbs and the rest of the parsley, add salt and pepper.

Lightly oil an oven proof dish, place the fillets of sea bream in it skin side down, and cover the fish with the crumb. Drizzle a little oil over, and bake in the oven for approximately 10 minutes or until cooked.

To serve, spoon some of the cooked fennel and capers onto each plate. Add the tomatoes, place the fish on top and drizzle some of the cooking liquid from the fennel onto each dish. Add the whole roasted macadamia nuts to add flavour and another texture to the dish. Another sprinkling of Maldon just before serving will add texture and seasoning.



WASABI MARINATED SALMON WITH 
PICKLED MOOLI AND WASABI
by Andre Garrett MCA
Executive Chef at Corinthia, London

Ingredients
For the salmon and marinade:
1 x 1kg side of salmon
250g Maldon sea salt
200g sugar
20g juniper berries
20g white peppercorns
20g black peppercorns
20g coriander seeds

For the pickled mooli:
900ml rice wine vinegar
180g sugar
1 chilli
1 small stick of mooli

For the wasabi dressing:
1 tube of wasabi paste
Juice and zest of 1 lime
25 ml rice wine vinegar
25g honey
200 ml peanut oil
75 ml olive oil
Pinch of salt

To serve 
White crabmeat
Diced mango
Micro coriander leaves
Black sesame seeds

First, marinate the salmon. Put it on a large tray, plate or dish of the appropriate size. Put the Maldon salt and sugar in a bowl, and grind the juniper berries, peppercorns and coriander seeds in a food processor. Thoroughly mix them with the salt and sugar, then spread this mixture all over the salmon, turning it so that is underneath. Marinate it for 36 hours, covered, in a cool place.

Prepare the pickled mooli. Bring the rice wine, sugar and chilli to the boil. Set this liquid to one side to cool; leave it to infuse for a while. Peel the mooli, cut it in half lengthways and slice it thinly, also lengthways. Toss the mooli in the pickling liquid at the last moment.

Blend all the ingredients for the wasabi dressing together. It should have a painting consistency; if its too thick, let it down with a little warm water.

Wash the marinade off the salmon, and slice finely. Arrange the sliced salmon on the plates then brush with the wasabi dressing. Scatter with some pickled mooli; I add a little white crabmeat and some diced mango, and finish it with micro coriander and black sesame seeds.




BROMMER'S PRAWN SALAD
by Richard Shepherd
Founder of Langan's Brasserie

Ingredients:
For the salad:
400g best-quality peeled and cooked prawns,
2 sticks celery, peeled
1 shredded little gem lettuce
A handful of mixed herbs
Chopped chives, parsley and chervil

For the Marie rose sauce: 
1 small tomato
100ml good-quality or home made mayonnaise
25g tomato ketchup
2tsp brandy
Half tsp tabasco
1 tsp Worcestershire sauce

To serve:
4 ripe tomatoes
1 tsp Maldon salt
1 lemon
3 tbsp. olive oil
Juice half lemon
Quarter of a large iceberg lettuce
Chives, parsley and chervil

Make the Marie rose sauce first. Deseed the tomato and chop it into small, pea sized pieces. Put two teaspoons of these in a bowl and add the rest of the sauce ingredients. Mix well.

Rinse the prawns and squeeze them dry. Then chop the celery sticks to the same size as the tomatoes, and put the prawns and celery in a second bowl. Add the little gem lettuce and mixed herbs. Then pour in the Marie rose sauce and gently stir the salad to bind everything together.

Prepare the serving ingredients. Cut the tomatoes into wedges and season them with Maldon Salt; cut the lemon into four wedges lengthways. Shake the olive oil and lemon juice together to make a dressing, use it to dress the iceberg lettuce.

Divide the iceberg between the serving plates and set the prawns on top. Garnish with the tomato pieces, lemon wedges and fresh herbs.



CANAPE DI POLENTA CONFUNGHI TRIFOLATI
by Philip Corrick - Former executive
chef of the Royal Automobile Club

For the polenta:
750ml water
A pinch of Maldon sea salt
120g yellow maize flour

For the creamed wild mushrooms:
25g butter
2 tbsp olive oil
80g shallots chopped
500g mixed wild mushrooms, cleaned and sliced
1 clove garlic, crushed
150ml dry white wine
250ml double cream
Black pepper
Maldon sea salt
1 tbsp chopped parsley

Make the polenta first. Bring the water and Maldon salt to the boil in a heavy-bottomed pan. Pour in the maize flour in a steady stream, and stir it with a wooden spoon until it thickens. Let it cook slowly for at least 30 minutes, and keep stirring so that it doesn’t catch; it should be thick and fully cooked. Pour it into a terrine mould or other suitable lined container, and set it aside to cool completely before you start cooking the mushrooms.

Put the butter and oil in a sauté pan over a medium heat; add the shallots and cook them gently until they are opaque. Then add the mushrooms and cook for a couple of minutes until soft. Add the garlic and white wine and increase the heat to reduce the liquid by three-quarters. Lower the heat and add the cream; cook the mixture and reduce the liquid once more, until it has the consistency of a sauce. Season with milled pepper and Maldon salt and finish with the chopped parsley.

Remove the cold polenta from its tin, cut it into squares and sauté it in a little oil. Place a slice of polenta in the centre of a serving plate and spoon on the mushrooms. Decorate the dish with sprigs of parsley, lightly sprinkle with Maldon salt flakes, and serve.