Tag: vegetarian

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 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 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

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