Category: Uncategorized

1. Place the dried hibiscus into a heatproof jug and then pour over the boiling water. Allow the flowers to steep in the water for 15 – 20 minutes, turning a beautiful vibrant colour. The strain the mixture through a fine sieve into another jug and mix in some elderflower cordial for sweetness and a pinch of Maldon Original Sea Salt to add some sweet and salty layers. Stir this through so it dissolves.
2. Fill two glasses with ice, then pour in the iced tea mixture. Garnish with some lemon slices and mint sprigs and serve immediately. Alternatively, you could store the jug in the fridge, ready to pour over ice later.

1. Slice the madeira sponge cake into 1-inch slices. Then use a cookie cutter which is the same diameter as the glass or jar you intend to layer your trifle in and cut out 4 circles of sponge. Set aside.
2. In a small bowl mix together the elderflower cordial and lemon juice.
3. In another bowl mix together the lemon yoghurt and mascarpone and set aside.
4. Finally add the icing sugar to a bowl along with the icing sugar and vanilla bean paste and then lightly whip until it forms soft peaks.
5. Now you can assemble your mini trifles. Start adding one layer of sponge to the base of each glass. Use a pastry brush to brush over some of the elderflower lemon syrup. Then add some of the lemon mascarpone yoghurt, followed by a layer of the chopped strawberries. Then repeat the layers again. Finish the dop with a dollop of the soft whipped cream and finish with a pinch of Maldon Original Sea Salt.

1. Preheat the oven to 180c. Start by preparing the seeded crackers. In a large bowl mix together the flaxseed, brown rice flour, Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Then add 250ml of boiled water and stir it altogether, then set aside for 20 minutes – this will thicken the mixture.
2. When the cracker mix is ready, line a large baking tray with baking parchment. Then tip the mixture onto it and smooth it out right to the edges of the tray and as thin as possible using a spatula.  Sprinkle over the everything seasoning and fennel seeds and gently press them in. Then place into the preheated oven and bake for 30 – 40 minutes until lightly golden brown and crisp all over. Remove from the oven and allow to cool completely on the tray.
3. While the mixture is baking you can whizz up the butterbean hummus. Place the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt into a food processor or blender and whizz this to a paste. Then add the olive oil and whizz again till smooth. Finally add the cold water while the motor is running and continue to whizz until the hummus is completely smooth and silky. Taste and adjust the seasoning if needed, then set aside.
4. When the cracker has cooled, you can use your hands to break it into smaller crackers – rustic is ok here! Place the butterbean hummus into a bowl and drizzle over a little more olive oil, a pinch of cumin and some more Maldon Garlic Sea Salt. Serve this along with the seeded crackers and some crudities for everyone to dip in.

1. Place the watermelon sliced onto a griddle or BBQ grill and char them for a few minutes on each side.
2. Arrange them onto a large platter. Scatter over the chilli, crumbled feta, lime zest and Maldon Chilli Sea Salt.
3. Finish with some mint leaves and the lime wedges to serve.

1. For each salad, layer up each element in the order they are listed in the ingredients. This can be stored in the fridge or taken on the go for a picnic lunch. 
2. For the dressing, add all the ingredients to a jar, tightly screw on the lid and then shake well till it has thickened and emulsified.
3. Just before eating, drizzle some of the dressing over the layered salads, add the lid and shake again. The salads are now ready enjoy!

1. Start by preparing the pistachio pesto. In a food processor add the pistachios and garlic and pulse it a few times to break them down – you can process it more if you prefer a finer textured pesto. Then add the grated parmesan and basil leaves and pulse it again to a thick paste. Then add olive oil, lemon zest and juice, Maldon Original Sea Salt flakes and cracked black pepper and give it a final blend. Add a little more olive oil if it is too thick. Set aside.
2. To make the sandwiches, start by slicing the focaccia bread in half through the middle. Then layer up by spreading across the pistachio pesto across the top of one half of the focaccia slice, followed by some tomato sliced, mozzarella and a handful of fresh rocket. Place the lid of the focaccia on, and then cut the whole thing in half vertically so you have two sandwiches.
3. Wrap these up and take away for the perfect picnic lunch!

1. Start with the crispy pork belly. Cut the slices in to small bite sized pieces and fry over a medium heat in a dry pan for 10 – 15 minutes until the fat renders and the pieces become lovely and crispy. For the last few minutes add 1 tbsp of soy sauce and 1 tbsp of honey to the pan and let it bubble and become sticky, coating the pork belly in the glaze.
2. While the pork belly is frying you can prepare the other elements. Cook the vermicelli noodles as per the packet instructions, then drain them and run under cold water to stop them cooking. Drizzle over a little sesame oil to stop them sticking and then set aside.
3. For the sauce, mix together the grated ginger, siracha, remaining 1 tbsp of honey and soy, and sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes and taste to check the seasoning. Set aside.  
4. Now you can assemble the lettuce cups. Place the baby gem leaves across a platter and then load each one with some vermicelli noodles, julienned carrot and cucumber, followed by the sticky pork belly, a drizzle of the sauce and some Thai basil leaves and sesame seeds for garnish. Add lime wedges to the platter for everyone to squeeze over. Finish with a final pinch of Maldon Original Sea Salt flake and serve.  

Spring Greens Chicken Pie with Maldon Sea Salt Flakes

This spring Greens Chicken Pie is a celebration of seasonal produce, comforting flavours and thoughtful seasoning. Created in partnership with Margie Nomura, this recipe brings together her instinctive, produce-led style with the unmistakable finishing touch of Maldon Sea Salt flakes.

Perfect for a relaxed weekend supper or a springtime family dinner, this dish balances richness with freshness: tender chicken thighs, vibrant green vegetables and a silky crème fraiche sauce, all tucked beneath golden, flaky puff pastry,

About Margie Nomura

Margie Nomura is a professional trained chef, food writer and the creator of the hugely popular Desert Island Dishes platform and podcast, where food is used as a way of telling people’s life stories. After graduating from Oxford University, Margie trained at the world-renowned Ballymaloe Cookery School before building a career that has seen her work as a private chef, teach cookery internationally and cook for high-profile clients.

Through Desert Island Dishes, Margie champions simple, well-balanced recipes designed for real life, with a focus on low-effort, high-reward cooking that puts flavour first. Her approach is grounded in seasonality, comfort and generosity – creating food that feels reassuring yet refined, and always rooted in quality ingredients.

Why This Chicken and Spring Greens Pie Works

This recipe is rooted in classic British comfort food, but lifted with fresh, spring-led ingredients:

• Chicken thighs provide richness and depth, staying juicy throughout baking
• Leeks, asparagus, courgette and peas bring freshness, sweetness and colour
• Crème fraiche and Parmesan add gentle tang and savoury balance
• Puff pastry delivers lightness and crunch, creating contrast with the creamy filling

It’s a dish that feels hearty without being heavy – ideal for bridging the gap between winter comfort and lighter spring cooking.

Why Maldon Sea Salt Flakes Are Essential in This Dish

Maldon Sea Salt flakes play a crucial role throughout the recipe, not just as seasoning, but as a flavour enhances and textural finish

• During cooking, Maldon Sea Salt dissolved cleanly, seasoning the chicken and vegetables evenly without overwhelming their natural flavours.
• In the sauce, Maldon Sea Salt sharpens the creamy elements, helping to balance richness with clarity.
• As a finishing touch, a sprinkle of Maldon Sea Salt over the puff pastry brings a delicate crunch and bursts of salinity that elevate each bite.

The light, pyramid-shaped flakes are especially effective on pastry, where they enhance crispness and add contrast – something that fine salt simply can’t achieve.

How to Make a Chicken Pie with Spring Greens

1. Add some olive oil to a large pan – I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon Original Sea Salt flakes and pepper and fry until lightly browned. Remove from the pan and set aside.
2. Add the leeks and onion, season with Maldon Original Sea Salt flakes and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus.
3. Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins.
4. Stir through the crème fraiche and then add the chicken back in. Add the peas and then the Parmesan.
5. Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon Original Sea Salt flakes. Bake for 20-25 minutes, until the pastry is golden brown and crisp.

Serving Suggestions

Serve this Spring Greens Chicken Pie with a crisp green salad for a lighter meal, or pair with garlic new potatoes and spring greens medley for full comfort-food satisfaction.

Either way, this is a dish that celebrates thoughtful seasoning, seasonal cooking, and the quiet confidence of using exceptional ingredients.

A Maldon Salt Collaboration with Meliz Berg & AEG Kitchen Appliances

When it comes to creating memorable desserts, balance is everything. Sweet, tangy, creamy, crunchy – and, crucially, just the right amount of salt. These Creamy Cherry Filo Puffs with Sweet and Salty Pistachios celebrate contrast and balance, using Maldon Original Sea Salt flakes to elevate every layer of flavour and texture and AEG Kitchen Appliances for precision and performance.

Created in collaboration with Meliz Berg, and baked to perfection using AEG Kitchen Appliances, this recipe proves that a ‘pinch’ of the right sea salt can transform a sweet dish from good to unforgettable.

Why Maldon Salt is Important for Filo Puffs

Salt plays a vital role in sweet cooking, enhancing flavours rather than overpowering them – and Maldon Sea Salt is uniquely suited to the task. Its light, pyramid-shaped flakes dissolve gently, delivering clean salinity exactly where it’s needed.

In this recipe, Maldon Salt:

• Enhances the natural sweetness of cherries and honey
• Balances the richness of butter, filo and tahini yoghurt
• Adds a subtle crunch and flavour contrast when used as a finishing touch

From the filo layers to the sweet-and-salty pistachios, Maldon Sea Salt ensures every bite is perfectly balanced, never flat or overly sweet.

Cooking with AEG Kitchen Appliances

For over a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.

To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.

This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.

Also used in the kitchen set up are the AEG 8000 MealAssist Combination Oven & Microwave, known for it’s energy-saving residual heat cooking, and the sleek AEG 6000 Gas on Glass 90cm Hob, completing a modern workspace designed for flavour, efficiency and fuss-free cooking.

How to Make Cream Cherry Filo Puffs with Sweet and Salty Pistachios

Step 1 – Tahini Yogurt:

• Mix all the ingredients until thick and smooth. Cover and chill until needed

Step 2 – Cherries

• Simmer cherries over medium heat until juices release.
• Add orange juice and reduce until thickened, then stir in the honey and orange blossom water. Cool completely.

Step 3 – Sweet & Salty Pistachios

• Melt butter in an ovenproof pan, add pistachios, sugar and Maldon Salt.
• Stir well and bake at 180c fan for 10 minutes. Cool

Step 4 – Filo Puffs

• Brush filo pastry with butter, sprinkle with sugar and a pinch of Maldon Sea Salt, fold into layers, and press into a muffin tray.
• Bake for 15 minutes until golden and crisp. Cool fully.

Step 5 – Assemble

• Swirl the cherries through the tahini yoghurt, spoon into filo cups, top with pistachios and finish with a final pinch of Maldon Sea Salt flakes.

Top Tips

• Prepare all components in advance and assemble just before serving
• Store filo cases and pistachios in airtight containers
• Always finish sweet desserts with a light pinch of Maldon Sea Salt for balance

Have You Tried It?

Explore recipes, tips and inspiration designed to help you transform everyday dishes – sweet and savoury – with the perfectly balanced crunch of Maldon Sea Salt flakes.

If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.