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Created by Courtney Roulston, this roasted vegetable soup with a melty cheese and pickled jalapeño toastie is the ultimate comfort food for cooler days. Sweet roasted vegetables are blended into a rich, velvety soup, while the golden, gooey toastie adds the perfect balance of creamy cheese and a gentle kick of heat. Seasoned throughout with Maldon Sea Salt, it’s a cosy combination that’s hard to beat.

  1. Pre heat the oven to 180°C. Place all the vegetables onto a large lined oven tray then drizzle with oil and scatter with Maldon sea Salt flakes and dried oregano. Place into the oven and roast for 1 hour, or until the vegetables are tender.
  2. Pour the chicken stock into a large pot and bring up to a simmer.
  3. Remove the vines from the tomatoes, peel the skins from the onions then squeeze the garlic flesh from the bulb. Add all the vegetables in with the hot chicken stock and blitz until rich and thick. Set aside and keep warm on a low heat.
  4. Meanwhile spread the butter onto the outside 4 slides of the bread. Add mayonnaise onto 2 insides of the bread and smear all over with the mustard. Top with tasty cheese, pickled jalapeños and mozzarella. Top with the second slice of bread then cook in a frying pan over a low-medium heat for 2-3 minutes each side, or until the bread is golden and the cheese is melted.
  5. Ladle soup into serving bowls then top with yoghurt, olive oil, a pinch of Maldon Sea Salt, black pepper and basil leaves. Slice the toastie and serve on the side for dunking.

Recipe by Courtney Roulston

Created by Helena Moursellas, this prawn and zucchini risoni is proof that simple ingredients can deliver incredible flavour. A homemade prawn stock forms the heart of the dish, creating a rich, savoury base that’s perfectly complemented by sweet prawns, tender zucchini and risoni. Seasoned throughout with Maldon Sea Salt, it’s a comforting one-pan meal that’s both elegant and easy enough for any night of the week.

  1. For the prawn stock, heat oil in a large saucepan over high heat. Add shallots, garlic, carrot, bay leaf and season with Maldon Sea Salt flakes, cook, stirring occasionally, until onion has softened 6-8 minutes.
  2. Add reserved prawn heads and shells and cook, stirring occasionally, until shells start to colour around 5 minutes. Stir in white wine and allow to reduce by half. Followed by the tomato paste and cook, stirring for 2 minutes.
  3. Add 1.25L (5 cups) boiling water. Reduce heat to low and simmer, skimming occasionally, until stock is reduced to 1 L (20-25 minutes).
  4. Strain through a fine sieve and discard solids, set aside and keep warm. You should have around 850ml stock.
  5. Heat oil and butter in a large saucepan over medium heat. Add zucchini, cook for 8 minutes until zucchini has softened, then add shallots, garlic and oregano and cook for a further 8 minutes until zucchini is soft and jammy.
  6. Add the risoni and cook, stirring for 2 minutes until risoni is completely coated.
  7. Pour in prawn stock and bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, for 10-15 minutes until risoni is cooked.
  8. Stir in prawns in the last 5 minutes of cooking. Add lemon juice and scatter with chives, season with Maldon Sea Salt flakes. Serve immediately.

Recipe by Helena Moursellas

Created by Helena Moursellas, this Ricotta Gnudi with Cherry Tomatoes and Garlic is a comforting dish that celebrates simple ingredients. Pillowy ricotta dumplings are paired with sweet roasted cherry tomatoes and fragrant garlic, creating a rich, satisfying meal that’s perfect for cooler evenings. Crafted with Maldon Salt, it’s a simple recipe where quality ingredients do all the talking.

  1. Add ¼ cup (60ml) oil to a frying pan over low heat, add cherry tomatoes, garlic and season with Maldon Sea Salt flakes. Allow the tomato and garlic to confit low and slow until the tomatoes start to fall apart and become jammy and soft.
  2. Place ricotta, parmesan, chilli flakes, nutmeg, cracked pepper, lemon zest, eggs, cavolo nero, flour and season with maldon sea salt flakes in a bowl and mix to combine.
  3. Scatter semolina over a tray and spoon a tablespoon of mixture onto the semolina and gently roll to create a 6cm log. Continue with remaining mixture and place into the fridge for at least 1 hour to chill.
  4. For the tomato and garlic sauce, use a fork to smash the tomatoes and garlic, mixing until you have a rich sauce.
  5. Add remaining olive oil to a non-stick frypan over medium heat, add half the gnudi and cook turning for 2-4 minutes until golden. Transfer to a tray and keep warm. Repeat with the remaining gnudi.
  6. Add gnudi to the tomato and garlic sauce and coat. Scatter with extra parmesan and basil leaves to serve.

Created by Helena Moursellas.

Crispy, golden and impossible to resist, these zucchini, carrot and halloumi fritters by Helena Moursellas are packed with flavour in every bite. Served with a fresh garlic and dill yoghurt and seasoned with Maldon Sea Salt, they’re the kind of recipe you’ll find yourself making on repeat.

  1. To make the garlic and dill yoghurt, combine all the ingredients into a small bowl and season with Maldon Sea Salt flakes. Set aside.
  2. Place the grated zucchini over a clean tea towel or cloth and season with Maldon Sea Salt flakes and allow it to sit for 15 minutes to remove all the excess juice. Squeeze excess juice from the zucchini and discard.
  3. Transfer the zucchini mixture to a bowl with the mint, carrot, halloumi, spices, cracked pepper and season with Maldon Sea Salt flakes. Mix to combine, add eggs, flour, lemon zest and give it a good mix.
  4. Heat oil in a large non-stick fry pan over medium heat. Add a heaped tablespoon of the mixture and flatten a little with a spoon. Fry on each side for 3-4 minutes, or until golden brown and crispy.
  5. Serve fritters alongside garlic and dill yoghurt.

Recipe by Helena Moursellas

There’s nothing more comforting than a bubbling mac & cheese fresh from the oven. In this delicious recipe, Helena Moursellas combines sweet leeks, tender broccolini and a creamy cheese sauce for a satisfying twist on a classic favourite. A finishing touch of Maldon Sea Salt enhances every flavour, creating a bake that’s both wholesome and indulgent.

  1. Preheat the oven to 180C.
  2. Heat a large frypan over medium heat, add butter and leek and season with Maldon Sea Salt flakes. Allow the leeks to cook for 20 minutes until soft and jammy.
  3. Add one teaspoon of chilli flakes and mustard, stirring to combine. Followed by the plain flour and cook for 1–2 minutes, stirring continuously to form a roux. Gradually whisk in the milk until smooth, then continue cooking until the sauce thickens into a béchamel. Add cheddar and mix to combine.
  4. To a large pot of boiling water add the pasta and broccolini and cook for 8 minutes until pasta is al dente and the broccolini is tender. Drain and add to a large deep baking dish.
  5. Scatter pasta and broccolini with basil leaves and pour over the cheesy bechamel, gently toss to coat the pasta.
  6. To make the pangratto, combine the breadcrumbs, parmesan, lemon zest, remaining chilli flakes, season with Maldon Sea Salt and pour over the olive oil, mix to combine. Scatter over the pasta and place into the oven for 30 minutes or until the top is golden brown.

Recipe by Helena Moursellas

Inspired by the vibrant flavours of Greece, Helena Moursellas’ pork and feta meatball gyros are a fresh and satisfying take on a family favourite. Wrapped in soft homemade yoghurt flatbreads and seasoned with Maldon Sea Salt, they’re packed with savoury goodness, creamy feta and plenty of texture. Perfect for casual entertaining or a relaxed weeknight dinner.

  1. To make the flatbread, place the flour, baking powder, oregano leaves and one tablespoon Maldon Sea Salt flakes in a large bowl and mix to combine. Make a well in the center and add the yoghurt, mix with a wooden spoon until a dough forms.
  2. Place the dough onto a clean work surface and dust with a little extra flour. Knead the dough for 5-8 minutes until the dough comes together, then divide into 8 equal pieces.
  3. Dust a rolling pin with flour and roll the pieces of dough out into small circles (about 14 cm in diameter). Place a frying pan over medium heat, drizzle the pan with oil and cook pita bread for 3-4 minutes on each side or until lightly charred. Repeat with remaining flatbread and place into a warm oven until ready to serve.
  4. Meanwhile in a large bowl combine pork mince, feta, herbs, onion, egg, flour, dried oregano and 1 tablespoon Maldon Sea Salt flakes. Mix until well combined.
  5. Roll 1 tablespoon of mixture into meatballs and repeat with the remaining mince.
  6. Heat a large fry pan over medium heat, add olive oil and shallow fry meatballs, turning occasionally, for 10 minutes, or until golden brown.
  7. To assemble, spread the flatbread with tzatziki, pork & feta meatballs, sliced tomatoes, onion and extra oregano leaves.

Recipe by Helena Moursellas

Created by Helena Moursellas, this hearty chicken and risoni soup is the ultimate comfort food for cooler days. Tender chicken, nourishing kale and sweet tomatoes come together in a rich, flavourful broth, seasoned perfectly with Maldon Sea Salt. Warming, wholesome and wonderfully satisfying, it’s the kind of meal made for gathering around the table on a cold evening.

  1. Place 2 tablespoons of olive oil in a large saucepan over medium heat. Add onion, carrot, garlic and bay leaves, and season with Maldon Sea Salt flakes, cook for 4-5 minutes until softened. Add chicken, turning frequently for 7-8 minutes until chicken starts to brown all over. Cover chicken with cold water and poach for 1 hour 30 minutes, skimming any fat that rises to the surface, or until meat is falling off the bone.
  2. Remove chicken and set aside on a large plate to cool slightly. Shred the meat and discard skin and bones. Strain stock into a large bowl, cover with foil and keep hot until needed. Discard solids and bones.
  3. Place remaining olive oil in a large saucepan over high heat. Add risoni, tomato and cook for 1-2 minutes until coated in oil. Add chicken stock and bring to the boil, then reduce heat to low and simmer for 20 minutes. Add shredded chicken, kale and simmer for a further 10 minutes or until heated through. Stir through lemon juice. Season with Maldon sea salt flakes and a drizzle of oil.
  4. Divide soup among bowls, scatter with parsley leaves and serve with crusty bread. If you are reheating the soup from the fridge, bring to room temperature and add 1 cup water before heating.

Recipe by Helena Moursellas

Sometimes you simply can’t beat a classic. Courtney Roulston’s salted chocolate and cranberry cookies combine rich chocolate, chewy centers and bursts of tart cranberry, all elevated with the crisp finish of Maldon Sea Salt flakes.

  1. Preheat oven to 180°C. Cream the butter, both sugars and vanilla in an electric mixer until smooth and fluffy. Break in the eggs then beat on medium until emulsified. Add in the flour, bi carb and a pinch of Maldon Salt then mix until combined. Fold through the cranberries and 50g of the chocolate.
  2. Spoon the dough onto lined trays, making sure there is 2 inches in between each cookie.
  3. Use a little water and clean hands to shape them into rounds around 1cm thick.
  4. Place in the fridge for 30 minutes to firm up.
  5. Stud the top of the cookies with remaining chocolate then bake for 12 minutes, or until golden.
  6. Remove from the oven the sprinkle with sea salt flakes while still warm. Allow to cool slightly before serving.

Recipe by Courtney Roulston

Inspired by the sun-soaked flavours of Greece, Helena Moursellas’ roasted lemon chicken with potatoes and tomatoes is simple cooking at its most satisfying. Roasted until deeply golden, the dish creates beautifully rich pan juices, elevated with the clean, delicate crunch of Maldon Sea Salt.

  1. Preheat the oven to 180°C. In a large baking tray place the chicken thigh, potatoes and cherry tomatoes.
  2. For the marinate combine the garlic, oregano, cracked pepper, lemon juice, olive oil and mustard. Season with Maldon Sea Salt flakes and whisk to combine.
  3. Evenly pour the marinade over the chicken and potatoes. Scatter with oregano leaves and cut the leftover lemon into pieces.
  4. Place into the oven for 50-55 minutes until the chicken, potatoes and tomato are golden brown and crispy. Basting the chicken and potatoes with the pan juices every 15 minutes.
  5. To serve, pour the delicious pan juices over the chicken and enjoy.

Recipe by Helena Moursellas

“Lamb is mostly eaten on Greek Easter. But for us we love lamb all year round! The best part about this recipe is you can throw it into the oven, which gives you plenty of time to get yourself ready for when your guests arrive. Growing up lamb was a treat as it was an expensive cut of meat to buy, so mum would only buy it on special occasions”, Helena & VikkI Moursellas

  1. In a large bowl whisk together mustard, oil, Greek spice mix and 1 tablespoon of Maldon Sea Salt flakes. Add the lamb to the marinate and coat completely. Place into the fridge to marinate overnight. 
  2. Preheat the oven to 160°C. In a large roasting pan line the base with onion rounds, top with lamb shoulder. Using a small knife make 6 small incisions over the lamb and insert a garlic clove in each. 
  3. Add stock and cover with a large piece of baking paper and tightly cover with foil. Roast for 2 hours and 30 minutes. 
  4. Remove baking paper and foil and increase oven temperature to 190°C and cook for a further 2 hours, basting with liquid and juices every 15 minutes. In the last hour of cooking, scatter potatoes around the lamb along with lemon juice and fresh oregano and cook until potatoes are tender.

Recipe by Helena & Vikki Moursellas. You can buy their new cookbook, OPA!, here.