Maldon salt chicken shawarma flatbreads
with shredded slaw, pickled chilli & herb labneh
• 500g thick Greek yoghurt
• 1 tsp Maldon salt
• Handful of dill, chopped
• 50g pickled jarred chillies
• 4 flatbreads
• Handful of mint, leaves picked
• Handful of parsley, leaves picked
• 8 chicken thighs, skinless and boneless
• 1 lemon, zested and juiced
• 50ml olive oil
• 3 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ red cabbage, shredded
• ½ green cabbage, shredded
• 2 carrots, ribboned
• 5 radishes, finely sliced
• 2 tbsp Greek yoghurt
• ½ lemon, juiced
• 1 tsp Maldon salt
• 1 tsp nigella seeds
Prepare the labneh the day before. In a large bowl, mix together the yoghurt and the Maldon salt. Then line a fine sieve with muslin cloth, and pour the yoghurt in. Tie the top of the muslin around the yoghurt so it is sealed and then place the sieve over a large bowl in the fridge. Allow the yoghurt to strain and the liquid to drip into the bowl below – leave this overnight. The next day you should have a much thicker and creamier consistency. The longer you leave it the thicker it will get – more a spreadable cheese. Once you have strained the labneh stir through the chopped dill and leave in the fridge until you are ready to use it.
You can also prepare the chicken to marinade the night before, as this will ensure the best flavour and help tenderise the meat.
In a large bowl mix together the olive oil, lemon zest and juice, crushed garlic, spices and oregano. Season the mixture well with cracked black pepper and a good pinch of Maldon salt. Add the chicken thighs and mix so they are well coated. Clingfilm the bowl and place in the fridge overnight.
The next day you are ready to prepare and cook your Shawarma. Start by making the shredded slaw by adding all the shredded vegetables in a large bowl and tossing through the Greek yoghurt, lemon juice, Maldon salt and the nigella seeds until it is all well combined.
Then prepare the skewers. Cut the chicken pieces into thick strips and thread onto the skewers – if you are using wooden skewers rather than metal, just ensure to soak them in water for 30 minutes before using (this stops the wood from burning).
Heat up the BBQ or alternatively you can use a griddle pan. Cook the chicken skewers for 4-5 minutes on each side until golden and charred and the chicken is cooked through. Place the flatbreads in the oven to warm up.
To serve, spread some labneh onto the warm flatbread, then top with shredded slaw, chicken shawarma and some pickled chillies. Garnish with an extra pinch of Maldon salt, some mint and parsley leaves and a squeeze of lemon juice.
with chilli, ginger, coriander &
• 8 large tiger prawns, shells on
• 200g unsalted butter, softened
• A thumb sized piece of ginger, grated
• 2 garlic cloves, crushed
• A large handful of coriander
(stalks and leaves) chopped
• 1 lime, zested
• 1 tsp Maldon salt
• 1 red chilli, deseeded and finely diced
• 1 lime, cut into wedges, to serve
• Coriander leaves, to garnish
In a high-powered blender or food processor, blitz together the unsalted butter, grated ginger, garlic, coriander, lime zest and Maldon salt. Mix this until you have a smooth and vibrantly green butter.
Heat up the BBQ or alternatively you can use a griddle pan. Brush the prawns all over with the green butter until they are well coated. Place them on the griddle and cook for 2 minutes on each side until they are bright pink and cooked with light charring on their shells. Remove the prawns from the griddle and brush with some more of the butter, allowing it to soak in. Add the lime wedges to the hot griddle pan and cook them for a minute on each side to char.
Remove the lime wedges and squeeze them over the prawns. Sprinkle over the finely diced chilli and coriander leaves and the prawns are ready to serve.
blackberry & thyme margarita
• 50g Maldon salt
• 1/2 tsp thyme leaves
• 1 lime wedge
• 6 blackberries, plus 4 for garnish
(10 in total)
• 5 sprigs of thyme
• 150ml reposado or silver tequila
• 30ml agave syrup
• 75ml lime juice
Mix together the Maldon salt and the picked thyme leaves on a small plate. Rub the rim of a lowball glass or short tumbler with the wedge of lime so it is wet. Then turn the glass upside down into the salt and thyme mix and press and turn it so there is a good even coating of salt around the rim of each glass.
In a cocktail shaker add the 6 blackberries and 3 thyme sprigs, then muddle these well together, pushing the blackberries so they burst and break down. Then into the same shaker add the tequila, agave and lime juice. Fill the shaker half full of ice, then pop the lid on and shake really well for a minute.
Add some ice cubes into your salt rimmed glasses. Then pour the margarita through a fine strainer into each glass. Garnish with the remaining blackberries and a sprig of thyme in each glass –