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The in-flight magazine · Pages 10–13

The In-Flight Menu

Our “cookbook”. Four pages long, which on board counts as a library.

Four meal services, breakfast to long haul. Each pairs one salt with one sauce. The salts are on board now. The Rat Pack sauces are not released yet, so every sauce recipe carries a stand-in. All you need is a frying pan, a pot and an oven tray. Please keep your apron fastened.

Sea salts
At the stall · waitlist online
Hot sauces
Not released · coming in 2027
Stand-ins
In every sauce recipe

Before the first service

Galley rules.

Four rules that hold for every recipe on this menu.

  1. Ordinary salt cooks. Ours finishes.

    Our salts are finishing salts. Boiling water and long braises get the ordinary kind.

  2. Sauce goes on last.

    At the end of cooking or at the table. Drops or teaspoons, never glugs.

  3. Cross-check chicken and pork.

    No pink, juices clear. With a thermometer: 75 °C for chicken, 70 °C for pork.

  4. Milk is your life jacket.

    Too hot? Cold milk, from the fridge door. Wash hands after cutting chilli.

Service 01 of 04

Breakfast Service

Sauce
S1 Street Rat Not released
The rat, in a green cabin-crew uniform, boater and sunglasses, sprinkles seasoning from a small shaker over a pan of fried eggs and potatoes on a chrome breakfast trolley. Beside the pan: toast with crushed tomato and halved soft-boiled eggs, a jug of olive oil and a bowl of cherry tomatoes. Delighted passengers in vintage hats and suits watch from their seats as the sun rises through the oval windows.
Tray tables down. The eggs are coming through.Breakfast is served from the front of the cabin. Salt is applied by crew only, from regulation height.

1A Led by 02 Chilli

Pa amb Oli, Upright Position

Pa amb oli with a soft-boiled egg

Bread, tomato, olive oil: Mallorca's breakfast for generations. One seat upgraded: a soft egg and 02 Chilli.

Serves
2
Time
15 min
Drawing of the 02 Chilli sea salt in its slim glass tube
02 Chilli sea salt

Ingredients

  • 2 eggs, at room temperature
  • 4 thick slices of rustic bread
  • 2 ripe tomatoes, halved
  • 1 garlic clove, halved (optional)
  • 3 tbsp extra virgin olive oil
  • 60 g Manchego, sliced (optional)
  • ½ tsp 02 Chilli salt

Method

  1. Bring a small pot of water to the boil. Lower in the eggs, simmer for 6½ minutes, then cool them in cold water.
  2. Meanwhile, toast the bread in a dry frying pan or under the grill until golden on both sides.
  3. Rub each slice lightly with the cut garlic, if using, then firmly with the cut tomato so the pulp soaks in. Discard the skins.
  4. Drizzle generously with the olive oil and lay the cheese on top, if using.
  5. Peel and halve the eggs, set them on the toast and finish with the 02 Chilli salt over the yolks and tomato.

Optional extra, once the Rat Pack is released: two drops of S1 Street Rat per yolk.

Crew tip Rub the tomato until only the skin is left. Skins do not go in the overhead locker.

1B Led by S1 Street Rat Not released

Broken on Arrival

Huevos rotos (fried eggs over oven chips)

Fried eggs over chips, broken at the table. The only thing on this airline we break on purpose.

Serves
2
Time
40 min
Artist's impression of the S1 Street Rat hot sauce bottle
S1 Street Rat Not released · coming in 2027. Artist's impression. Bottle, label and size not final.

Ingredients

  • 500 g potatoes, peeled
  • 1 green Italian pepper, in strips
  • 4 tbsp olive oil
  • Ordinary salt
  • 4 eggs
  • 80 g jamón serrano, torn (optional)
  • S1 Street Rat, 4 drops per plate

Until the Rat Pack is released: a pinch more 02 Chilli salt, plus sliced chilli (guindilla fresca).

Method

  1. Heat the oven to 220 °C (200 °C fan). Cut the potatoes into thin chips and toss in a bowl with 2 tbsp oil and ordinary salt.
  2. Spread in one layer on a tray lined with baking paper. Roast 25–30 minutes, until golden. Halfway, turn them and add the pepper, tossed in the oily bowl.
  3. With 8 minutes to go, heat 2 tbsp oil in a frying pan. Fry the eggs, two at a time, until the whites are set and yolks runny.
  4. Pile the chips and peppers onto two plates, add the jamón, if using, and slide the eggs on top.
  5. Break the yolks at the table, stir them through the chips and add 4 drops of S1 Street Rat per plate.

02 Chilli salt joins in: a pinch over the broken yolks.

Crew tip Cut the chips thin, about 5 mm. Thick ones will not be ready before landing.

Service 02 of 04

Lunch Service

Sauce
S4 Clean Getaway Not released
The rat in cabin-crew uniform carries a tray with two steaming bowls of noodle soup down the aisle, a stalk of lemongrass in his breast pocket. In the window seat a seagull in a straw hat and tweed jacket lowers its newspaper to stare at the prawn rice bowl with lime wedges on the tray table of the woman beside him, who holds her fork and smiles. A blue sea, sailing boats and a hillside town fill the windows.
Bright and sharp, with a lemongrass tailwind.Lunch service. Passengers are reminded to eat from their own tray table only. Seat 23A has been reminded twice.

2A Led by 01 Lemongrass

Prawns on the Short Hop

Garlic prawn rice bowl with cucumber and lime

Prawns, a hot pan, three minutes. 01 Lemongrass does the rest. A short connection with no layover.

Serves
2
Time
25 min
Drawing of the 01 Lemongrass sea salt in its slim glass tube
01 Lemongrass sea salt

Ingredients

  • 150 g basmati rice
  • 300 g raw peeled prawns, defrosted
  • 2 garlic cloves, sliced
  • 2 tbsp olive oil; ordinary salt
  • ½ cucumber
  • 1 lime
  • A handful of coriander, chopped
  • ½ tsp 01 Lemongrass salt

Method

  1. Cook the rice in water with a pinch of ordinary salt, following the packet. Drain and keep covered. Cool any leftover rice within an hour and refrigerate.
  2. Pat the prawns dry with kitchen paper. Slice the cucumber and cut the lime into wedges.
  3. Heat the oil in a frying pan over high heat. Add the prawns in one layer and cook for 1 minute without moving them.
  4. Turn them, add the garlic and cook 1–2 minutes more, until the prawns are pink and opaque all the way through.
  5. Spoon the rice into bowls with the cucumber, then the prawns and their garlic oil. Squeeze over lime, scatter coriander and finish with the 01 Lemongrass salt.

Optional extra, once the Rat Pack is released: a few drops of S4 Clean Getaway over the prawns, added last.

Crew tip Forgot to defrost? Frozen prawns thaw in cold water in about 10 minutes. No rebooking required.

2B Led by S4 Clean Getaway Not released

Noodle Soup, Seat Belts Off

Chicken and ginger noodle soup

Crew never serve soup in turbulence. Clean Getaway is the mildest of the Rat Pack, so carry on.

Serves
2
Time
25 min
Artist's impression of the S4 Clean Getaway hot sauce bottle
S4 Clean Getaway Not released · coming in 2027. Artist's impression. Bottle, label and size not final.

Ingredients

  • 1 litre chicken stock
  • 1 chicken breast, thinly sliced
  • 3 cm fresh ginger, sliced
  • 150 g dried noodles, rice or egg
  • 1 tbsp soy sauce
  • 2 spring onions, sliced
  • 1 lime
  • S4 Clean Getaway, 1 tsp per bowl

Until the Rat Pack is released: sliced chilli (guindilla fresca), extra lime, a pinch more 01 Lemongrass salt.

Method

  1. Bring the stock, ginger and soy sauce to the boil in a pot, then lower to a simmer.
  2. Add the chicken and simmer for 4 minutes.
  3. Add the noodles and cook as the packet says, usually 3–5 minutes. Cut the thickest chicken piece to check: no pink inside (75 °C core).
  4. Stir in the juice of half the lime. Taste the broth, add a splash more soy sauce if needed, and divide between two deep bowls.
  5. Top with the spring onions. Add S4 Clean Getaway last, about 1 tsp per bowl, with the rest of the lime in wedges.

01 Lemongrass salt joins in: a small pinch over each bowl at the table.

Crew tip Clean Getaway boards last. Boil it and the freshness disembarks early.

Service 03 of 04

Dinner Service

Sauce
S3 Back Alley Not released
Night in a dimmed cabin, a crescent moon in the window. Under the reading lights the rat in cabin-crew uniform lifts a lamb chop with silver tongs onto a plate of crispy potatoes, beside a pan of chops with rosemary. Overhead, a steaming pot of chickpeas and spinach with little wings circles on a dotted flight path. Passengers with sleep masks pushed up on their foreheads look on, smiling.
Lights dimmed. Lamb, chickpeas and a slow burn.Lamb is served at your seat. The chickpeas will circle until cleared to land.

3A Led by 03 Lemon & Rosemary

Lamb Chops, Business Class

Lamb chops with crispy smashed potatoes

Lamb and crisp potatoes. Ordinary salt before the pan, ours before the plate.

Serves
2
Time
55 min
Drawing of the 03 Lemon & Rosemary sea salt in its slim glass tube
03 Lemon & Rosemary sea salt

Ingredients

  • 500 g small potatoes
  • 6 lamb chops, about 450 g
  • 4 tbsp olive oil
  • Ordinary salt
  • 2 garlic cloves, lightly crushed
  • 1 lemon, in wedges
  • 1 tsp 03 Lemon & Rosemary salt

Method

  1. Heat the oven to 220 °C (200 °C fan). Boil the potatoes in water with ordinary salt for 15 minutes, until tender. Drain well.
  2. Tip onto an oven tray, press each one flat with a glass, drizzle with 3 tbsp oil and roast 25–30 minutes until crisp.
  3. When the potatoes have 10 minutes left, pat the chops dry and season them with ordinary salt.
  4. Heat 1 tbsp oil in a frying pan over high heat. Cook the chops with the garlic, 2–3 minutes a side for pink, longer for well done.
  5. Rest the chops 3 minutes. Serve with the potatoes and lemon wedges, and finish both with the 03 Lemon & Rosemary salt.

Optional extra, once the Rat Pack is released: three drops of S3 Back Alley on the potatoes.

Crew tip Let the chops rest. Please remain seated until they have come to a complete stop.

3B Led by S3 Back Alley Not released

Chickpeas in a Holding Pattern

Garbanzos con espinacas (chickpeas and spinach)

A Spanish standby: chickpeas, spinach, garlic and fried bread. Back Alley adds roasted-garlic depth, then a slow-building burn.

Serves
2
Time
30 min
Artist's impression of the S3 Back Alley hot sauce bottle
S3 Back Alley Not released · coming in 2027. Artist's impression. Bottle, label and size not final.

Ingredients

  • 400 g cooked chickpeas, drained
  • 200 g fresh spinach, washed and dried
  • 4 garlic cloves, sliced
  • 1 thick slice of bread, cubed
  • 1 tsp each: sweet pimentón, ground cumin
  • 4 tbsp olive oil; ordinary salt
  • 1 tbsp sherry vinegar; 150 ml water
  • S3 Back Alley, 1 tsp plus extra

Until the Rat Pack is released: fry a dried chilli (cayena) with the garlic, plus an extra clove.

Method

  1. Heat the oil in a wide pan over medium heat. Fry the bread for 2 minutes, add the garlic and fry 1 minute more, until golden. Lift out.
  2. Add the spinach to the pan a handful at a time and stir until wilted.
  3. With a fork, mash the bread and garlic with the pimentón, cumin, vinegar and a splash of the water to a rough paste.
  4. Stir the paste, chickpeas and remaining water into the spinach. Simmer gently for 10 minutes, until thick, and season with ordinary salt.
  5. Off the heat, stir in 1 tsp S3 Back Alley. Serve with more at the table, a few drops at a time.

03 Lemon & Rosemary salt joins in: a pinch over each bowl with a thread of olive oil.

Crew tip Fry the garlic golden, not brown. Brown garlic is bitter, and the whole cabin will know.

Service 04 of 04

Long-Haul Service

Sauce
S2 Island Bite Not released
Late afternoon on a long-haul flight. Under a world map painted with a long dotted route, the rat in cabin-crew uniform lifts a silver dome off a tray of sticky glazed ribs, beside a bowl of tomato, pepper and onion salad. On the trolley's lower shelf stands a row of small chocolate pots. Passengers doze under tartan blankets in eye masks; one woman pushes up her mask to look.
For flights longer than a Saturday afternoon.Hour three. The ribs have been in the oven since take-off. Dessert follows the film.

4A Led by 04 Orange & Chilli

Before We Begin Our Descent

Dark chocolate pots with olive oil

Make them in the morning, serve them after the ribs. Orange first, then a slow chilli warmth.

Serves
4 small pots
Time
15 min, plus 2 h chilling
Drawing of the 04 Orange & Chilli sea salt in its slim glass tube
04 Orange & Chilli sea salt

Ingredients

  • 200 g dark chocolate (70%)
  • 300 ml whipping cream (nata para montar)
  • 1 tbsp sugar
  • Zest of ½ orange
  • Extra virgin olive oil, to finish
  • ½ tsp 04 Orange & Chilli salt

Method

  1. Check the allergen label on the chocolate suits everyone at the table. Chop it finely into a heatproof bowl.
  2. Warm the cream, sugar and orange zest in a small pot until it steams and small bubbles appear at the edge. Do not boil.
  3. Pour it over the chocolate, leave for 2 minutes, then stir slowly from the centre until smooth and glossy.
  4. Divide between 4 small glasses or cups. Cool, then chill for at least 2 hours, until set.
  5. To serve, add a few drops of olive oil and a small pinch of 04 Orange & Chilli salt to each pot.

Optional extra, once the Rat Pack is released: one drop of S2 Island Bite per pot. One.

Crew tip Salt goes on at the last minute, like a gate change. Any earlier and the crunch disappears.

4B Led by S2 Island Bite Not released

Ribs for the Long Haul

Slow-roast pork ribs with trempó

Three hours, mostly the oven's. Sticky pork, a cold Mallorcan salad and Island Bite: fruity, then properly hot.

Serves
2
Time
3 h, mostly in the oven
Artist's impression of the S2 Island Bite hot sauce bottle
S2 Island Bite Not released · coming in 2027. Artist's impression. Bottle, label and size not final.

Ingredients

  • 1.2 kg pork rib racks (costillar)
  • 3 garlic cloves, crushed
  • 2 tsp sweet smoked pimentón
  • 1 tsp dried oregano; ordinary salt
  • 2 tbsp olive oil, plus extra
  • Juice of 1 orange; 1 tbsp honey
  • 3 tomatoes; 1 Italian pepper; ½ onion
  • S2 Island Bite, 3 drops per plate

Until the Rat Pack is released: chopped chilli (guindilla fresca) and more 04 Orange & Chilli salt.

Method

  1. Heat the oven to 160 °C (140 °C fan). Rub the ribs all over with the oil, garlic, pimentón, oregano and 1 tsp ordinary salt.
  2. Lay them meaty side up in a deep oven tray with 100 ml water. Cover tightly with foil and roast 2½ hours, until the meat is tender.
  3. Meanwhile, make the trempó: dice the tomatoes, pepper and onion small, dress with oil and ordinary salt, and chill. Boil the orange juice and honey until syrupy.
  4. Raise the oven to 220 °C (200 °C fan). Lift the foil away from you, pour off the juices and brush with syrup. Roast 15–20 minutes until sticky.
  5. Check the pork is cooked through: no pink, clear juices, 70 °C core. Cut into ribs and serve with the trempó and S2 Island Bite at the table.

04 Orange & Chilli salt joins in: a pinch over the sticky pork as it leaves the oven.

Crew tip Seal the foil tightly. Loose foil means dry ribs and a formal complaint.

End of service

The rest is in the seat pocket.

The In-Flight Menu is four pages of The Range, the in-flight magazine made for the stall. The salts are sold at the stall; the sauces are not released and are coming in 2027. For first word on either, join the waitlist.

Read the magazine Join the waitlist on the tray