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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.

Golden, flaky cherry tomato and ricotta tarts. Heavenly when eaten warm from the oven, topped with creamy burrata and basil for the ultimate finishing touch! Simple, seasonal, and seriously delicious.

1. Pre heat oven to 200°C. Mix all the everything bagel seasoning ingredients and set aside.

2. Place the pastry onto a lined tray and slice into 4 squares. Mark a 1cm boarder by gently cutting with a knife, but don’t cut all the way through.

3. Mix ricotta, 1 tbsp of thyme, lemon zest, sea salt and pepper until smooth. Spread the ricotta mixture onto the inside part of the pastry.

4. Mix the tomatoes, onion, remaining thyme, oil and a pinch of Maldon Sea Salt until glossy. Arrange the tomato mixture on top of the ricotta. Brush the outside of the pastry with egg then sprinkle with everything bagel mix.

5. Bake for 30-35 minutes or until golden and fragrant.

6. Spoon with burrata, basil leaves and a drizzle of oil before serving.

Recipe by Courtney Roulston.

Sweet, caramelised grapes, salty feta with a good seasoning of Maldon Smoked Sea Salt, served alongside warm pita. A simple yet deliciously bold starter for your next dinner party!

  1. Preheat oven to 200°C. Place the grapes onto a roasting tray and toss them in vinegar, honey and season with Maldon Smoked Sea Salt flakes.
  2. Place into the oven and roast for 20-25 minutes until jammy and caramelised.
  3. Serve the roasted grapes and feta with grilled pita bread.

Recipe by Helena Moursellas.

Is there anything better than sweetcorn cooked over the fire?! The perfect combination of smoky, sweet, spicy and salty with a sprinkling of Maldon Sea Salt. This method of cooking partially steams the corn initially when the husk is on as it heats up. The outer layers will slowly dry out and cook away to reveal the corn kernels, resulting in a lovely smoky and charred flavour. You can also do this on a regular gas BBQ or alternatively boil the corn and serve with the same dressing.

  1. Place the corn over hot coals with the husk on. Cook, turning occasionally for 10-15 minutes, or until the corn husk has cooked away and the cobs are slightly charred, smoky and cooked through.
  2. Meanwhile melt the butter in a small pot and bring it up to a simmer. Add in the hot sauce and stir through.
  3. Grate in the zest and juice from 1/2 a lime.
  4. Once the corn is cool enough to handle, cut into ribs lengthways and arrange on a serving plate. Pour over the chilli butter then season with sea salt flakes.
  5. Scatter with coriander and a grating of cheese before serving.

Recipe by Courtney Roulston

Fresh and full of flavour, this Salted Tuna & Tomato Tartare pairs tender bluefin tuna with sweet cherry tomatoes, a touch of chilli, and a hint of Maldon Sea Salt. Creamy Greek yoghurt and peppery nasturtium leaves add brightness, while salted crisps give the perfect crunch. Quick to assemble and stunning on the plate, it’s a show-stopping starter or light main.

  1. In a bowl combine, tuna, tomato, chives, shallot, chilli and season with Maldon Sea Salt. Drizzle with olive oil, lemon zest and juice and mix to combine.
  2. To serve, spread a serving platter with yoghurt, top with tuna mixture and scatter with nasturtium leaves and chives. Serve alongside crisps.

Recipe by Helena Moursellas

Crispy golden breadcrumbs give way to savoury mince and a jammy-centred egg at the heart of this dish. Rich curry mayo and flaky Maldon sea salt tie everything together in the most addictive way.

  1. Place the cucumbers into a bowl along with 1 teaspoon of salt, vinegar, honey and dill. Mix well then set aside to pickle.
  2. Boil 2 of the eggs for 5 minutes then remove and place into iced water. Peel and set aside.
  3. Place the mince into a bowl along with the spring onion, thyme, chilli, parsley, garlic, lemon zest, black pepper and a pinch of sea salt. Mix well then divide the mixture into 2 portions.
  4. Heat the oil to 170°C in a pot.
  5. Flatten the mince portion out into a 2cm round then carefully wrap each egg in an even layer.
  6. Beat the reaming 2 eggs in a bowl and place the flour & breadcrumbs into 2 separate bowls. Coat the outside of the wrapped eggs into flour, eggs then breadcrumbs to coat.
  7. Fry the eggs for 5-6 minutes, or until golden and cooked through. Drain on kitchen paper.
  8. Pour 1 tablespoon of the hot oil over curry powder to infuse then mix into mayonnaise and a lemon juice.
  9. Slice the eggs then season the yolks with sea salt. Spread curry mayo onto serving plates then top with scotch egg, pickled cucumber and extra dill sprigs.

Recipe by Courtney Roulston