Tag: entertaining

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

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

“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