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Crispy pork schnitzel meets fresh Mediterranean flavours in this delicious recipe by Helena Moursellas. Paired with a vibrant lettuce and feta salad, it brings together crunchy textures and fresh, bright flavours in every bite. Crafted with Maldon Sea Salt, it’s a simple, crowd-pleasing meal that’s sure to become a favourite.

  1. Place the pork steaks between two sheets of baking paper and use a meat mallet or rolling pin to flatten them evenly. This helps tenderise the meat and ensures even cooking.
  2. Place the fresh bread crumbs into a shallow bowl and mix in the parmesan, salt flakes, chili flakes and lemon zest. Add the flour in a bowl and season with Maldon Sea Salt flakes and the lightly beaten eggs in another bowl.
  3. Coat each pork steak in flour, dip into the beaten egg, then press into the breadcrumb mixture until evenly coated.
  4. To make the dressing whisk together lemon juice, dried oregano, oil and season with salt flakes. Set aside.
  5. Heat 1cm of oil in a large frying pan over medium heat, fry the pork steak for 4-6 minutes on each side until golden brown and cooked through.
  6. Remove the pork from the pan and place them straight onto a plate lined with a paper towel to help absorb all excess oil.
  7. In a large bowl combine the lettuce, spring onion, herbs and scatter with feta. Toss the salad with the dressing and mix to combine.
  8. Slice pork schnitzels and serve alongside lettuce salad.

Recipe by Helena Moursellas

These Greek meatballs (biftekia) with lemon potatoes are a comforting taste of Greece, packed with fresh, vibrant flavour. Juicy, flavourful meatballs are served alongside golden potatoes infused with lemon and herbs, creating a beautifully balanced dish that’s made for sharing. Seasoned throughout with Maldon Sea Salt, this is simple Greek cooking at its best.

  1. In a large bowl combine all the bifteki ingredients. Shape the mixture into 4 patties and flatten slightly.
  2. Preheat oven to 200°C.
  3. In a small bowl combine lemon, mustard, oil, salt flakes, oregano, stock and whisk to combine. Spread potatoes amongst a baking tray and pour over the lemon mixture and roast in the oven for 50 minutes turning the potatoes halfway. Roast until potatoes are golden brown, crispy and fluffy in the middle.
  4. Meanwhile, heat a pan over medium high heat and cook the bifteki patties for 5 minutes on each side until golden brown and cooked through.
  5. Serve bifteki with lemon potatoes and tzatziki.

Recipe by Helena Moursellas.

Low, slow and seriously comforting. Courtney Roulston’s beef and mustard pot roast transforms simple ingredients into a beautifully rich and satisfying meal, with tender beef and a savoury mustard sauce at its heart. Made with Maldon Sea Salt, this is the kind of recipe worth taking your time over.

1. Remove the beef from the fridge, pat dry with kitchen paper and set on a tray for 45 minutes.
2. Pre-heat the oven to 160°C (140°C fan). Season the beef with salt then add oil to a pan and get some nice brown colour on all sides.
3. Remove the beef then cook onions, celery and carrot for 3 minutes, scraping the brown bits from the bottom of the pan.
4. Cook garlic for 1 minutes before adding in the flour. Cook until it smells toasted then add in dried thyme, both mustards, tomato paste, bay leaves, Worcestershire, beef stock and pepper. Bring to a simmer and cook until thickened.
5. Add the beef into the gravy, cover with a lid and bake for 4 hours, turning over half way through. Uncover and cook for 20 minutes to get some colour on the outside.
6. Remove from the oven and break the meat into chunks to coat in the sauce.
7. Meanwhile boil the potatoes in salted water until tender. Mash then add in the butter and milk and stir until smooth and creamy.
8. Serve the beef on top of the mashed potato with peas on the side and top with extra cracked black pepper.

Recipe by Courtney Roulston

There’s something wonderfully comforting about a bowl of creamy risotto, and Helena Moursellas’ mushroom and galotyri version takes it to the next level. Earthy mushrooms and rich, creamy cheese are topped with crunchy burnt butter walnuts, creating layers of texture and flavour in every bite. Made with Maldon Sea Salt throughout, this is a recipe to savour on a cosy night in.

  1. Heat oil and 2 tablespoons butter into a large heavy based saucepan over medium high heat. Add onion, garlic, sage and season with Maldon Sea Salt flakes. Cook for 6-8 minutes until onions have softened.
  2. Add the mushrooms and season with cracked pepper, stir occasionally for 10 minutes until mushrooms have cooked down. Add the rice and stir for 2-3 minutes until the rice is coated with the mixture.
  3. Add the wine and simmer, stirring continuously for 1-2 minutes until reduced by three quarters and the wine is absorbed.
  4. Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer.
  5. Stir in hot stock, 1 cup (250ml) at a time, stirring continuously and allowing the stock to be absorbed before the next addition. Continue cooking for around 18-20 minutes or until the rice is creamy and al dente.
  6. Remove from the heat and stir through the Galotyri until creamy.
  7. For the burnt butter walnuts, melt the remaining butter in a frypan over medium heat. Add the walnuts and sage leaves and cook for 2-3 minutes stirring until the butter is golden and nutty and the walnuts are toasted. Season with salt flakes.
  8. Spoon the risotto into bowls and top with the burnt butter walnuts, crispy sage and grated parmesan.

Recipe by Helena Moursellas.

Created by Helena Moursellas, this lemon chicken rice with olive gremolata is a beautifully comforting dish with plenty of fresh, vibrant flavour. Tender chicken and fragrant lemon-infused rice come together with a briny olive gremolata, adding brightness and texture to every bite. Seasoned throughout with Maldon Sea Salt, it’s a simple yet impressive meal that’s perfect for gathering around the table.

  1. To a bowl add the chicken thigh, drizzle with 2 tablespoons of olive oil, garlic, dried spices and half of the lemon zest. Season with Maldon Sea Salt flakes. Allow to marinate for 1 hour in the fridge.
  2. Heat a frying pan over high heat and cook chicken skin side down for 8-10 minutes turning halfway until the skin is golden brown and crispy. Remove chicken from the pan and set aside.
  3. To the pan add the onion and cook for 8 minutes until softened and caramelized. Followed by the spinach and rice, toast off the rice for 2 minutes. Add the stock, stir to combine and nestle the chicken back in, bring to a simmer, cover and cook on low for 15-18 minutes. Rest covered for 10 minutes.
  4. For the olive gremolata combine, olives, herbs, remaining lemon zest & juice and remaining olive oil.
  5. To serve, spoon the rice into bowls and top with crispy chicken and scatter with olive gremolata.

Recipe by Helena Moursellas.

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