For almost 145 years, Maldon Salt has been hand-harvesting its iconic sea salt flakes in Maldon, Essex. Created through a unique artisanal process, these delicate flakes naturally form into their distinctive pyramid shape, loved by chefs and home cooks around the world.
Now, we’re inviting you to take a closer look…and win something truly extraordinary!
What is the Perfect Pyramid Search?
Hidden somewhere among your Maldon Sea Salt Flakes could be a rare, beautifully formed pyramid crystal. We’re searching for the most perfectly shaped pyramid flake and giving one lucky winner the chance to enjoy an unforgettable culinary experience.
The Perfect Pyramid Search opens on 18th September 2026 at 12:00pm (UK time), and closes on 16th October 2026 at 11:59pm (UK time)
Whether it’s tucked away in a box of Original Sea Salt Flakes and perhaps nestled in a tub of Smoked Sea Salt in your kitchen cupboard, now is the time to start searching.
The Prize
A celebration of great food, craftmanship and memorable experiences awaits…
(Above): Fallow Restaurant (Below): Shangri-La The Shard, London
The winner and guest of their choice will enjoy:
A Chef’s Counter dining experience for two at Fallow, one of London’s most celebrated restaurants.
An overnight stay at Shangri-La The Shard, London, with spectacular views across the captial.
A generous bundle of Maldon Sea Salt Flakes and gifts to create exceptional dishes at home.
Travel expenses covered.
More than a prize, it’s an invitation to experience exceptional food, unforgettable hospitality and the craftmanship that makes every Maldon Sea Salt Flake unique.
Find your perfect pyramid – look for a flake with symmetry and strcture.
Take a photo or video of your discovery
Share your entry by: Posting on Instagram and tagging @maldonsalt with #perfectpyramid / Sending us a direct message on Instagram / Submitting your entry via the online form.
Make sure you’re following@maldonsalt on Instagram (if you have socials!).
What Makes a Perfect Pyramid?
Every Maldon Sea Salt Flake is unique, but a lucky few form into beautifully defined pyramid crystals. These naturally occurring flakes are the results of our traditional hand-harvested process, where the art of temperature and timing of the seawater evaporating slowly creates the signature shape that has become synonymous with Maldon Sea Salt. For further details on what makes ‘perfect’ pyramid-shaped flake, head to our FAQ section.
Perfect Pyramids Found Already…
Food lovers across the country are already uncovering beautifully formed Maldon Sea Salt pyramids. From striking symmetry to perfectly defined peaks, these rare finds are proof that the perfect pyramid could be hiding in your kitchen cupboard right now. Take a look at some of the submissions so far, and start your own search today!
Your perfect pyramid could be waiting to be discovered. So take a closer look, share your find, and you could be rewarded with an experience that’s every bit extraordinary as the flake itself.
Find your perfect pyramid. Share it. Win an unforgettable experiece.
We’ve teamed up with Annie Mae Herring (also known as The Culinary Bee) to bring back an absolute British icon that is the Butterscotch Tart.
A gloriously wobbly, ridiculously nostalgic school pudding with buttery pastry and a thick, silky butterscotch filling. And for this one, we’ve seasoned it with Maldon Original Sea Salt Flakes because you need to season your desserts.
Why? A butterscotch tart is rich and sweet whereby Maldon Sea Salt is crushed directly into the butterscotch filling to balance the brown sugar and caramel richness, then finished on top of the tart to give tiny pops of salinity that make the butterscotch elevated.
How To Make Butterscotch Tart
Butterscotch tart with Annie Mae Herring and Maldon Salt
Heat the oven to 180°C fan.
Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and enough cold water to bring everything together. Wrap and chill for 30 minutes.
Roll out the pastry and line a 23cm tart tin. Chill for another 15 minutes, prick the base, then line with baking paper and baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for another 8 to 10 minutes until lightly golden. Leave to cool completely.
For the filling, melt the butter in a saucepan over a medium heat. Add the dark brown sugar and stir until dissolved.
Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking continuously, followed by the double cream. Add the vanilla and crushed Maldon Original Sea Salt Flakes.
Cook gently for 6 to 8 minutes, whisking regularly, until you have a thick, glossy butterscotch that coats the back of a spoon.
Pour into the cooled pastry case and smooth the top. Allow to cool, then refrigerate for at least 4 hours, or preferably overnight, until completely set.
Just before serving, finish with a final pinch of Maldon Original Sea Salt Flakes.
From Flame to Feast
As August draws to a close, we’re firing up the grill with a cookbook that has everything you need for unforgettable outdoor cooking. This month, Maldon Salt’s Cookbook Club is spotlightingHow to BBQ Everything by Jim Moore, the Sunday Times bestselling guide that’s become a must-have for barbecue lovers. Whether you’re searching for BBQ recipes, grilling tips, easy summer entertaining ideas or crowd-pleasing outdoor dining inspiration, Moore’s approachable guide delivers bold flavours, expert techniques and plenty of recipe ideas to help you make the most of the season’s final cookouts.
Known to his thousands of followers as @onlyslaggin, Jim Moore is one of the UK’s most respected BBQ experts, combining championship-winning experience with a down-to-earth approach to live-fire cooking. In How to BBQ Everything, he covers everything from mastering charcoal and smoked food to creating flavour-packed marinades, juicy burgers and show-stopping barbecue feasts. It’s the perfect cookbook for anyone embracing the UK’s growing love of al fresco dining, outdoor entertaining and restaurant-quality BBQ at home. Add a pinch of Maldon Salt, gather friends and family, and savour every last sunny evening before autumn arrives.
In Conversation with Jim Moore
Jim! We’re big fans of the book. What was the moment that made you think ‘I need to write a book calledHow to BBQ Everything’? What gap were you wanting to fill for home cooks?
For years I’d hear the same comments, both in person and across social media. People would say, “I wish I knew what else I could cook on my barbecue,”or “I only ever seem to cook the same few things.”Just as often I’d be asked, “When are you going to write a cookbook?”
Those conversations planted the seed.
The BBQ community across the UK and Ireland has never been stronger. We’re spoiled with fantastic equipment, great producers and a real appetite to learn. But travelling showed me something different. In so many countries, people don’t think of cooking outdoors as a hobby or an event. It’s simply another way of cooking.
In Texas I’d watch people cooking everything from breakfast to slow-smoked brisket over live fire. In Italy it was wood-fired pizzas and rustic breads. In Australia, seafood and fresh produce were cooked over charcoal as part of everyday life. Everywhere I went, the barbecue wasn’t a novelty, or something reserved for sunny weekends. It was simply another way of cooking.
Then I’d come home and see barbecues sitting under covers for much of the year, only being wheeled out at the first hint of sunshine for burgers, sausages and maybe the occasional steak.
That’s when I realised there was a real gap.
I wanted to write the book I’d been looking for myself. Not another BBQ book centred around low-and-slow cooking or competition barbecue, but one that gave people the confidence to cook almost anything outdoors. Midweek family dinners, Sunday roasts, breads, chilli, vegetables, desserts and sauces. One of the things I say throughout the book is that if you can cook it indoors, you can cook it on a barbecue. You just get the added flavour, theatre and enjoyment that comes from cooking over live fire.
If How to BBQ Everything inspires someone to light their barbecue on a Wednesday evening instead of waiting for the next bank holiday and gives them the confidence to try something they’ve never cooked outdoors before, then it’s achieved exactly what I set out to do.
Because once you stop thinking of your barbecue as a seasonal gadget and start treating it like another cooker, you don’t just barbecue more often, you discover a completely different way of cooking.
What did you learn about your own cooking style while writing this book?
Writing the book made me realise that my cooking has evolved into being much more about flavour, exploring options and having fun than following strict rules.
I’ve spent years travelling and learning from incredible pitmasters and chefs around the world, but one thing they all had in common was an instinct for balancing flavours rather than relying on complicated recipes. That’s something I wanted to help readers develop for themselves.
One of the features I feel really helps that in the book is the flavour wheel. Rather than simply giving people recipes to copy, it encourages them to understand which flavours naturally work together and gives them the confidence to start creating their own combinations. Once you understand those building blocks, cooking becomes much more intuitive and enjoyable. If you don’t have a certain ingredient at home, then what else could you use that will be along the same path.
It also reinforced something I’d probably known all along. The recipes people come back to aren’t necessarily the most technical; they’re the ones that fit into everyday life. If I can simplify a recipe without compromising flavour, I will every time.
For me, great barbecue isn’t about chasing absolute perfection. It’s about cooking food that people genuinely want to eat, sharing it with friends and family, and giving people the confidence to experiment with their own ideas. If the book inspires someone to create a recipe that’s completely different from mine because they understand how flavours work together, I consider that a real success.
Was there a particular meal, memory or person that first sparked your love for fire cooking?
It wasn’t one single meal or one person. If anything, it was travelling that really cemented my love of cooking over fire.
Every trip introduced me to another way of doing it. Sitting in tiny BBQ joints in the southern states of the US watching briskets being sliced, cooking on beaches in Australia, eating incredible street food in Mexico, or seeing families gather around live fire rather than a kitchen. It made me realise that, across so many cultures, cooking over fire isn’t just about the food, it’s about slowing down and enjoying the whole process.
That’s what hooked me.
Even now, the first smell of charcoal lighting instantly helps me switch off. I find the whole experience incredibly relaxing. Unlike cooking in a kitchen, you’re constantly involved. You’re watching the fire, moving food around the grill, choosing hotter and cooler cooking zones, adjusting vents to increase or restrict airflow, and learning how the fire responds. Every cook is slightly different, which means you’re always engaged with it.
It’s that connection with the fire that I love most. You’re not just following a recipe; you’re working with the elements.
I came home from every trip wanting to recreate those experiences, and that’s why so many recipes in How to BBQ Everything begin with a little travel story. They’re not there by accident. They’re reminders of where the inspiration came from, the people I met, the food I ate, and the notes I scribbled down along the way.
Is there a recipe in the book that holds a special connection to you?
People don’t expect to find a dessert like that in a BBQ book, but it reminds me of visiting Key West and having my first proper slice there. I became slightly obsessed with recreating it when I got home.
It went through countless versions before making the book, but that’s one of the recipes that instantly takes me back to a place. I think food is at its best when it does that.
Many people can feel intimidated by live-fire cooking. What would be your top tip for someone new to learning how to cook with fire?
My biggest piece of advice is to stop worrying about getting everything perfect.
People often think barbecuing is difficult because they’re cooking over fire, but once you understand that fire is simply another heat source, it becomes much less intimidating. Like any cooker, it has hotter areas, cooler areas and different ways of controlling the temperature. The only difference is that you’re in control of the fire itself.
If you’re keen to try low-and-slow cooking, start with something forgiving like apork shoulder. It’s relatively inexpensive, packed with flavour, and incredibly forgiving if things don’t go exactly to plan. It gives you the chance to spend several hours getting to know your barbecue, learning how it behaves and building confidence without the pressure of cooking a more expensive cut of meat.
One of the things I cover in the book is the importance of setting up different cooking zones and understanding the fire triangle. Once you understand how fuel, oxygen and heat work together, and how to use airflow and cooking zones to your advantage, the barbecue suddenly becomes much more predictable. You’re no longer guessing, you’re making informed adjustments to control the cook.
One of the things I love most about barbecuing is that no two cooks are ever exactly the same. The weather changes, the charcoal burns differently, and the fire evolves throughout the cook. Rather than fighting that, embrace it. It’s all part of the experience, and every cook teaches you something new.
The more often you light your barbecue, the more instinctive it becomes. Before long you’ll stop worrying about the fire and start enjoying working with it, and that’s when the real fun begins.
At the end of the day, barbecue doesn’t have to be complicated. It’s simply great food, cooked over fire, and shared with the people around you.
Name three things in the kitchen you can’t live without!
A good sharp chef’s knife. It doesn’t have to be expensive, but a sharp knife makes cooking safer, quicker and far more enjoyable.
An instant-read thermometer, like a Thermapen. If there’s one bit of kit that will instantly make you a better cook, it’s this. It takes all the guesswork out of cooking, whether you’re grilling a steak, roasting a chicken or smoking a brisket. Rather than relying on time, you’re cooking to temperature, which means more consistent results every time.
Finally, a cast iron skillet. It’s probably the most versatile piece of kit I own. It works just as well on the hob as it does on the barbecue, whether I’m searing steaks, baking bread, roasting vegetables or even making desserts. If I could only keep one pan, that would be it.
I’d probably sneak in a fourth as well: never underestimate the importance of good seasoning. You can have the best ingredients and cook them perfectly, but without seasoning they’ll always feel like they’re missing something. I keep a range of rubs and spices to build flavour, and I always finish dishes with a sprinkle of flaky sea salt like Maldon. That final touch of texture and seasoning is often what brings the whole dish together.
Do you have a current favourite cookbook that you’re reading? We’d love to know your recommendations!
I’m a bit of a cookbook collector, so picking just one is almost impossible. My shelves are full of books covering everything from barbecue and baking to food science and different world cuisines. I genuinely think you can learn something from every one of them.
The first proper BBQ cookbook I ever bought was Weber’s Big Book of Barbecue. I still have it on my bookshelf today, and looking back it played a big part in getting me hooked on cooking outdoors.
More recently, I’ve really enjoyed Barbacoa: The Heart of Tex-Mex Barbecueby Brandon Hurtado. I love how it blends traditional Texan barbecue with Mexican influences, something I’ve been lucky enough to experience while travelling through Texas.
I’ve also really enjoyed Fired Upby Melissa Thompson. It’s packed with bold flavours and a fresh perspective on cooking over fire, and it’s one of those books that leaves you wanting to light the barbecue as soon as you’ve put it down.
For me, the best cookbooks don’t just give you recipes. They inspire you to experiment, travel, learn new techniques and, ultimately, cook more often. That’s exactly what I hope How to BBQ Everything does for its readers.
A smoky spin on the classic! This one’s straight from the heart and the barbecue. A golden, herb-crusted leg of lamb slow-roasted over coals, soaking the tray of root veg below in its glorious drippings, all rounded off with puffed-up Yorkshire puddings that rise to the occasion every time.
Serves: 6-8 people
Prep Time: 30 minutes, plus 2 hours or overnight resting and marinating (optional)
Cook Time: 2 -2 ½ hours
Ingredients:
5–6 sprigs of fresh rosemary
5–6 sprigs of fresh mint
4 garlic cloves
Zest and juice of 1 lemon
60ml (2½fl oz) olive oil
1 tbsp Maldon Original Sea Salt Flakes
½ tbsp freshly ground black pepper
1 tsp red wine vinegar or a pinch of smoked paprika (optional)
1 whole leg of lamb (approx. 2.2kg/5lb), bone in
FOR THE ROAST VEG
4 carrots, peeled and halved lengthways
3 parsnips, peeled and halved lengthways
2 red onions, cut into quarters
Beef dripping or neutral oil
4 large potatoes, peeled and halved
FOR THE YORKSHIRE PUDDINGS
4 eggs
200ml (7fl oz) whole milk
200g (7oz) plain flour
Pinch of Maldon Original Sea Salt
Beef dripping, tallow or oil for muffin tin
Method:
Prep:
Blitz the rosemary, mint, garlic, lemon zest and juice, olive oil, salt (or anchovies), pepper and your optional extra into a thick paste. Spoon off a couple of tablespoons to use on the veg later.
Score the skin of the lamb in a crisscross pattern to help the rub sink in. Slather the lamb all over with the herb mix, getting right into the cuts. Let it sit for at least 30 minutes at room temperature – or stash it in the fridge for a few hours to deepen the flavour.
To make the Yorkshire pudding batter, whisk together the eggs and milk, then sift in the flour and salt. Mix to a smooth batter, then rest in the fridge for an hour or overnight.
Fire up the barbecue for indirect cooking at around 200°C (400°F).
Grill:
Pop all the veg, except the potatoes, into a tray, toss with the reserved herb rub and a good glug of dripping or oil, then position the lamb directly above them on the grill grates. As the lamb roasts, it’ll baste the veg with its juices.
Cook until the lamb hits 60°C (140°F) internal temperature for medium (about 1½–2 hours). Once done, take it off the grill and tent it loosely with foil for at least 20 minutes, to rest and reabsorb its juices.
While the lamb is resting, crank your barbecue or oven to 250°C (475°F).
Preheat a muffin tin with fat until smoking hot, then carefully pour in the batter. Bake for 25–30 minutes until golden and puffed – no peeking!
Boil the potatoes for 6 minutes, then drain and let them steam-dry. Toss into hot oil or dripping and roast alongside the lamb or separately until crisp and golden brown.
Serve:
Carve thick slices of lamb, stack with golden roasties and caramelised veg, then top with a giant Yorkshire. Drizzle over a proper gravy or go fancy with a minty jus.
Top Tip:
Add grated Cheddar or a spoonful of English mustard to the Yorkshire batter for extra flavour.
Bring the Flavours Home
Ready to make the most of BBQs?Grab your copy of How to BBQ Everything and discover why it’s earned a place on every outdoor cook’s bookshelf. Don’t forget to stock upon Maldon Salt to bring Jim Moore’s flame-fired flavours to life in your own garden. We’d love to see what you’re cooking, so tag us in your creations on social media using #MaldonSaltfor a chance to inspire fellow home cooks.
Created in collaboration with Margie Nomura of Desert Island Dishes, this angel hair pasta recipe is a brilliant example of how simple ingredients can come together to create something truly special. As a professional chef with more than a decade of experience, Margie is known for developing easy, reliable recipes that deliver maximum flavour with minimal fuss, making them perfect for busy home cooks.
Inspired by Ina Garten’s classic no-cook tomato pasta, this dish allows sweet cherry tomatoes, garlic, fresh basil and olive oil to marinate together, creating a light and vibrant sauce while you get on with your day. Once tossed with hot angel hair pasta and plenty of Parmesan, the result is a fresh, summery meal that’s bursting with Mediterranean flavours and ready in minutes. Whether you’re looking for a quick weeknight dinner or an effortless recipe for entertaining, this simple pasta is sure to become a favourite.
How to Make Summer Garden Pasta
In a large bowl, combine the tomatoes, olive oil, garlic, basil, chilli flakes, Maldon Original Sea Salt flakes and black pepper.
Cover and leave at room temperature for at least 2 hours
Drain well, reserving a splash of the pasta water if needed.
Add the hot pasta straight to the tomatoes and toss thoroughly.
Stir through the Parmesan until it melts into the tomato juices to create a light sauce.
Finish with extra basil, Parmesan and a drizzle of olive oil.
Sicilian Fine Sea Salt, Selected by Maldon: A Taste of Sicily Joins the Merchants Range
At Maldon, we have spent generations seeking out exceptional salts from around the world. That’s the inspiration behind our Merchants Range – a carefully curated collection of salts chosen by Maldon’s Master Salt Merchants for their provenance, quality, and unique culinary characteristics.
Today, we’re proud to welcome a new addition to the family: Sicilian Fine Sea Salt, Selected by Maldon. Harvested on Sicily’s sun-drenched western coast in Trapani, this versatile fine sea salt joins Himalayan Pink Salt, Selected by Maldon, and Kalahari Desert Salt, Selected by Maldon, bringing a distinctively Mediterranean character to the range.
Discover Sicily’s Salt-Making Heritage
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
The story of Sicilian Fine Sea Salt begins in Trapani, a historic coastal region on Sicily’s western shoreline that has been producing sea salt for centuries. Here, the Mediterranean Sea and steady coastal winds combine to create ideal conditions for traditional salt harvesting.
The salt is gently crafted by the coastal breeze, helping preserve its delicate character and balanced flavour. The result is a beautifully fine, bright white sea salt that reflects simplicity and authenticity of its Mediterranean origins.
How Sicilian Fine Sea Salt Compares to the Rest of the Merchants Range
Sicilian Fine Sea Salt, Selected by Maldon
Origin: Trapani, Sicily
Source: Mediterranean seawater
Texture: Fine and free-flowing
Flavour: Balanced, delicate salinity
Best for: Everyday cooking, baking, seasoning
Sicilian Fine Sea Salt offers exceptional versatility thanks to its fine texture and quick dissolving properties. It disperses evenly throughout food, making it ideal for applications where consistency matters, from seasoning pasta water, to making doughs, baked goods and enhancing sweet treats.
Himalayan Pink Salt, Selected by Maldon
Origin: Himalayan Foothills
Source: Ancient mineral salt deposits
Texture: Typically coarser crystals
Flavour: Richer mineral complexity
Best for: Grinders, roasting, seasoning meats and vegetables
Characterised by its distinctive pink hue, Himalayan Pink Salt brings visual appeal and subtle mineral notes to a wide variety dishes. It lends itself perfect to tomato-based dishes, fish, stews and salads.
Kalahari Desert Salt, Selected by Maldon
Origin: Kalahari region, Southern Africa
Source: Ancient underground brine deposits in the sub-Sahararan desert
Texture: Pale white, coarse crystals
Flavour: Clean and pure with a gentle mineral character
Naturally sourced from ancient underground waters, Kalahari Desert Salt is celebrated for its purity and straightforward flavour profile.
Why Choose Sicilian Fine Sea Salt?
While Himalayan Pink Salt and Kalahari Desert Salt excel as coarse crystal rock salts, Sicilian Fine Sea Salt fills a different role in the kitchen.
Its fine texture means it:
Dissolves rapidly in liquids, great for seasoning pasta water
Blends effortlessly into doughs and batters
Enhances ingredients evenly upon usage
Distributes consistently throughout recipes
Provides reliable results in both baking and cooking
For consumers looking to move beyond standard table salt while maintaining the convenient of a fine grain, Sicilian Fine Sea Salt offers a premium alternative.
How It’s Different from Maldon Sea Salt Flakes
Maldon Sea Salt Flakes remain our iconic signature product, loved by chefs and home cooks alike, prized for their unique pyramid shape. These light, crisp flakes crush easily between fingers, allowing cooks to season with precision while adding a subtle crunch that enhances the eating experience.
Sicilian Fine Sea Salt is the salt you’ll reach for everyday cooking. Its fine texture dissolves and distributes evenly, making it ideal for seasoning throughout the cooking process rather than just at the finish.
Reach for Sicilian Fine Sea Salt when making pasta
A fine sea salt dissolves rapidly in water, making it perfect for seasoning pasta water.
Why? You want the salt to disperse evenly throughout the water so every strand of pasta is seasoned from within. Try it with Cavatelli, Spaghetti, fresh ravioli or seafood linguine.
Reach for Sicilian Fine Sea Salt when baking breads
Salt plays a critical role in dough development and fermentation. A fine salt blends more evenly into flour and water, helping create a consistent dough structure.
Why? You don’t want pockets of salt in the dough, or uneven seasoning. Try it when making authentic pane siciliano, focaccia, pizza dough or ciabatta.
Reach for Sicilian Fine Sea Salt when making sauces
Whether you’re preparing a tomato sauce, ragu or vinaigrette, fine salt dissolves quickly and doesn’t leave visible crystals behind.
Why? It creates balanced seasoning throughout the entire sauce rather than concentrated bursts of saltiness. Try it with arrabbiata sauce, tomato sugo, lemon butter sauce or salad dressings.
Reach for Sicilian Fine Sea Salt when making rice dishes
For recipes where seasoning needs to be distributed evenly throughout every grain, fine salt is invaulable.
Why? The fine crystals coat ingredients uniformly during cooking. Try it with arancini, risotto, rice salads, seafood paella.
Reach for Sicilian Fine Sea Salt when cooking seafood
Coming from the Mediterranean, Sicilian Fine Sea Salt feels naturally at home with fish and seafood.
Why? Its subtle, delicate flavour enhances rather than overwhelming the naturally sweet seafood. Try it with swordfish, sea bass, prawns, octopus and mussels.
Reach for Sicilian Fine Sea Salt in desserts
The balanced flavour and fine texture make it an excellent ingredient for sweet recipes, where subtle seasoning can enhance flavour complexity. Try it with cannoli, biscotti, chocolate tarts, citrus cakes and salted caramel.
Choose Sicilian Fine Sea Salt when you want:
Quick dissolution in liquids, such as pasta water
Baking and dough baking
Everyday cooking
Consistent flavour distribution
Bring the Taste of Sicily Home
From Trapani to kitchens across the UK, Sicilian Fine Sea Salt, Selected by Maldon, offers an authentic taste of the Mediterranean and a versatile new way to season your favourite dishes.
Whether you’re making fresh pasta, baking bread, preparing seafood or enhancing salads, this premium fine sea salt deserve a place in every kitchen cupboard.
Buy Sicilian Fine Sea Salt, Selected by Maldon Today
Ready to experience the newest addition to the Merchants Range?
Sicilian Fine Sea Salt, Selected by Maldon is available now at:
Or visit maldonsalt.com to learn more about the Merchants Range and discover recipe inspiration for every occasion.
Taste the Mediterranean. Discover Sicily. Season with confidence.
An Italian Classic Reimagined
To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook Giuseppe Federici (@sepps) to showcase recipes inspired by the flavours, traditions and family food culture that define Italian cooking. This indulgent Vegan Tiramisu combines rich espresso, creamy Biscoff filling and a subtle salted coffee cream, creating a delicious twist on one of Italy’s most iconic dessert.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking at the heart of everything he creates.
Today, Giuseppe shares authentic Italian recipe videos, family traditions and cooking inspirations with his hugely engaged audience. His beloved videos cooking alongside his Nonna have captured the hearts of millions and inspired his cookbook – Cooking with Nonna – a collection of treasured family recipes and stories based down through generations with a plant-based twist.
Introducing Sicilian Fine Sea Salt, Selected by Maldon
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is celebrated for its balanced flavour and delicate texture. Naturally dried in the Mediterranean breeze and selected by Maldon’s Master Salt Merchants, this versatile fine sea salt dissolves easily and seasons evenly throughout cooking and baking.
In desserts, a touch of fine sea salt helps enhance sweetness, balance richness and enhances complex flavours such as coffee, chocolate and caramel.
How to Make Vegan Tiramisu with Biscoff
This irresistible vegan tiramisu layers espresso-soaked Biscoff biscuits with a silky cream made from vegan cream cheese, plant-based cream and Biscoff spread. Finished with cocoa powder, crunchy Biscoff crumbs and a luxurious salted coffee cream, it’s a crowd-pleasing dessert that’s perfect for entertaining and special occasions.
A small amount of Sicilian Fine Sea Salt, Selected by Maldon in the coffee cream enhances the roasted coffee notes while perfectly balancing the sweetness of the dessert.
For the Tiramisu
Ensure the espresso is completely cooled before starting.
We used the brand-new KitchenAid Artisan Plus Stand Mixer in Wild Blueberry for mixing. Mix the vegan cream cheese and Biscoff spread until smooth. In a separate bowl, whip the plant-based cream to soft, pourable peaks, then whisk in the vanilla and sugar.
Gently fold the cream cheese mixture into the whipped cream until fully combined.
Arrange a layer of Biscoff biscuits in a serving dish and lightly drizzle with the cooled espresso. Repeat with a second layer.
Spoon over a layer of the cream mixture, then repeat the layers of biscuits, coffee and cream until the dish is filled, finishing with cream on top.
Chill for at least 2 hours, or overnight for best results.
Before serving, dust with cocoa powder, sprinkle over the Biscoff crumbs and finish with a spoonful of salted coffee cream.
For the Salted Coffee Cream
Place the plant cream, vanilla extract, cacao butter, sugar, Sicilian Fine Sea Salt, vanilla essence, espresso and instant coffee into a saucepan.
Heat gently, stirring frequently, until the mixture is smooth and fully combined. Do not boil.
Remove from the heat and allow to cool completely before serving or storing.
Bring Italian Dolce to Your Table
Whether served as as the grand finale to an Italian feast or prepared for effortless entertaining, this Vegan Tiramisu delivers layers of coffee-soaked indulgence and creamy sweetness in every spoonful.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s, and Ocado. For more authentic Italian recipes and family favourites, explore Giuseppe Federici’s cookbook, celebrating the dishes, traditions and stories.
A Taste of Sicily Meets Everyday Italian Cooking
To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook and content creator Giuseppe Federici (@sepps). Known for his simple, flavour-focused recipes inspired by family traditions, Sepps brings authentic Italian cooking to home kitchens through dishes that showcase the beauty of quality ingredients. This bright and refreshing Lemon Courgette Pasta is a perfect example, combining sweet courgettes, fragrant basil and zesty lemon with the balanced flavour of Sicilian Fine Sea Salt.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian from a family of passionate food lovers, where Italian home cooking has always been at the centre of family life.
Today, he shares authentic Italian recipes and family food traditions with a hugely engaged audience, sharing authentic Italian recipe videos, family stories and a genuine love for home cooking. Most loved of all are the heart-warming cooking videos he creates alongside his Nonna, which have captivated millions of viewers and inspired his first cookbook — Cooking with Nonna – a collection of cherished family recipes celebrating Italian cooking across generations with a plant-based twist.
Introducing Sicilian Fine Sea Salt, Selected by Maldon
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon, brings exceptional quality and versatility to everyday cooking. Carefully selected by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, delicate texture and ability to dissolve evenly throughout cooking. Naturally dried in the Mediterranean breeze, it enhances everything from pasta water and vegetable dishes to breads, sauces and desserts.
How to Make Lemon Courgette Pasta
Fresh, vibrant and packed with flavour, this Lemon Courgette Pasta is a simple Italian-inspired recipe perfect for weeknight dinners and summer dining alike. Sweet grated courgette is gently cooked with garlic, chilli and olive oil before being tossed with linguine, fresh herbs and zesty lemon. Finished with vegan parmesan, it’s a light yet satisfying pasta dish that celebrates seasonal ingredients and effortless Italian cooking.
The fine texture of Sicilian Fine Sea Salt, Selected by Maldon helps season the pasta water, draw moisture from the courgettes and evenly distributes flavours throughout the dish, allowing every ingredient to shine.
Coarsely grate the courgettes into a large bowl. Sprinkle with a pinch of Sicilian Fine Sea Salt and leave to sit for a few minutes, this helps draw out excess moisture. Squeeze out as much liquid as you can with your hands or a clean tea towel, then set aside.
Bring a large pot of water to the boil and season generously with Sicilian Fine Sea Salt, it should taste like the sea. Cook the linguine for 1 minute less than the packet instructions so it’s just shy of al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
While the pasta is cooking, heat a generous glug of olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and fry gently for 2 minutes, stirring frequently, until the garlic is golden and fragrant, keep an eye on it so it doesn’t burn.
Add the drained courgette to the pan and toss to coat in the garlicky oil. Season well with Sicilian Fine Sea Salt and black pepper, then add the lemon zest and juice. Stir everything together and cook for another 2–3 minutes until the courgette is tender.
Add the drained pasta straight into the pan along with the reserved pasta water. Toss vigorously over the heat for 1–2 minutes so the pasta finishes cooking and absorbs all the flavours. Tear in the rocket and basil and toss through.
Divide between bowls and finish with a generous grating of vegan parmesan, a drizzle of olive oil and a final crack of black pepper.
Bring Italian Flavours to Your Table
Whether you’re looking for a quick weeknight pasta or a light Mediterranean-inspired meal, this Lemon Courgette Pasta is a delicious way to enjoy seasonal ingredients and authentic Italian flavours.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado.
For more Italian-inspired recipes, discover Giuseppe Federici’s cookbook, featuring the beloved family dishes, traditions and stories.
A Taste of Sicily: Maldon Salt and Giuseppe Federici
Maldon Salt has partnered with Sicilian home cook, recipe creator and bestselling author Giuseppe Federici (@sepps) to celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon. Inspired by the flavours, traditions and ingredients of Sicily, this Aubergine Caponata recipe showcases how a high-quality fine sea salt can elevate everyday cooking. Rich, vibrant and packed with Mediterranean flavour, this classic dish highlights the versatility and balanced taste of Maldon’s newest addition to the Merchants Range.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking firmly at the heat of everything he does.
Today, Giuseppe has built one of the UK’s most engaged Italian food communities, sharing authentic Italian recipes, family stories and a genuine love for home cooking. Most loved of all the heart warming cooking videos he creates alongside his Nonna, which have captivated millions of viewers and inspired his first cookbook – Cooking with Nonna – a collection of of treasured Italian recipes with a plant-based twist.
Discover Sicilian Fine Sea Salt, Selected by Maldon
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is the latest addition to the Merchants Range. Carefully chosen by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, exceptional versatility and delicate texture. Naturally dried in the Mediterranean coastal breeze, its fine crystals dissolve quickly and evenly, making it ideal for seasoning throughout the cooking process. Whether enriching sauces, seasoning vegetables, baking bread or salting pasta water, this premium fine sea salt delivers consistent flavour in every dish.
Nonna’s Aubergine Caponata Recipe
A much-loved staple of Sicilian cuisine, Caponata is a rich sweet-and-sour aubergine dish that celebrates the island’s vibrant flavours. Combining tender aubergines, briny olives and capers, sweet raisins and a tangy tomato base, this traditional recipe has been passed down through generations. In this version, Giuseppe draws inspiration from his Nonna’s cooking, creating a comforting dish that embodies the spirit of Sicilian home cooking.
The delicate texture of Sicilian Fine Sea Salt, Selected by Maldon plays an important role throughout the recipe – drawing excess moisture from the aubergines, seasoning the vegetables evenly and enhancing the balance of sweet, savoury and acidic flavours that makes Caponata so iconic.
How to Make Aubergine Caponata
Cut the aubergines into 2–3cm cubes. Place them in a large bowl, generously coat with Sicilian Fine Sea Salt, and set aside for at least 10 minutes to draw out excess moisture.
Dice the celery (slice each stalk down the middle first, then cut into 1–2cm pieces), the onion, and the red pepper.
Drain any liquid from the aubergines and pat dry. Heat a generous glug of olive oil in a large frying pan over medium heat. Fry the aubergines in batches until nicely coloured and soft, about 10 minutes. You want them soft but not mushy. Transfer to a large casserole dish.
Return the pan to the heat with 1 tbsp of olive oil. Add the celery and fry for 8–10 minutes until softened. Transfer to the casserole dish.
Add the onions and peppers to the pan and fry for about 5 minutes, until the onions have softened and the peppers are starting to char. Reduce the heat to low, add the red wine vinegar, and let it simmer for 1 minute so the vinegar reduces and coats the vegetables. Transfer everything to the casserole dish and season with Sicilian Fine Sea Salt, black pepper and a pinch of chilli flakes.
Top Tip: Like many traditional Italian dishes, Caponata tastes even better the next day, once the flavours have had time to fully develop.
Bring the Flavours of Sicily Home
Inspired to recreate Giuseppe’s family recipe? Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado. Harvested on Sicily’s western coast and selected for its balanced flavour and exceptional versatility, it’s the perfect pantry staple for everyday cooking.
For more authentic Italian recipes, explore Giuseppe Federici’s cookbook, featuring the beloved dishes, family traditions and heart-warming stories. From comforting pasta dishes to regional Italian classics, it’s your invitation to bring a little more Italy into your kitchen.
How to Make Sicilian Arancini
Step 1 – Make the Saffron Risotto Heat the olive oil in a large pan and fry the rice for 2 minutes. Add the vegetable stock and saffron, stirring continuously until the rice is tender and creamy. Stir through the butter, parmesan and Sicilian Fine Sea Salt, Selected by Maldon. Spread onto baking trays, cool completely, then chill until firm.
Step 2 – Prepare the Beef Ragu Filling Heat the olive oil in a large pan and gently cook the onion, carrot and celery for 15 minutes until softened. Add the beef mince and cook until browned. Stir in the tomato purée and chopped tomatoes, then simmer for 30–40 minutes until rich and thick. Season with oregano, Sicilian Fine Sea Salt, Selected by Maldon and black pepper. Leave to cool completely.
Step 3 – Shape the Arancini Place a handful of chilled risotto in your palm and create a well in the centre. Add a teaspoon of ragu, then seal with more rice and shape into a traditional cone. Repeat with the remaining mixture and chill for 15 minutes.
Step 4 – Coat the Arancini Place flour, beaten egg and breadcrumbs in three separate bowls. Coat each arancini in flour, then egg, then breadcrumbs until evenly covered.
Step 5 – Fry Until Golden and Crisp Heat the vegetable oil to 180°C in a deep, heavy-based pan. Fry the arancini in batches for 2–3 minutes until golden brown and crisp. Drain on kitchen paper.
Step 6 – Serve and Enjoy Serve warm with seasoned passata for dipping, finished with grated parmesan and fresh basil.
Bright, fresh and ready in minutes, this blood orange, fennel and pistachio salad is Sicilian sunshine on a plate. Juicy citrus rounds and paper-thin shaved fennel are dressed in a honey-sherry vinaigrette and finished with crunchy pistachios and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. It’s an elegant no-cook starter or side that comes together with almost no effort.
Why You’ll Love This Blood Orange & Fennel Salad
No-Cook & Elegant: A genuinely impressive starter that needs nothing more than slicing, shaving and a quick whisk of dressing.
Fresh & Vibrant: Sweet citrus, aniseed fennel and earthy pistachios balance beautifully, lifted by a flake of Sicilian sea salt.
Naturally Good for You: Light, colourful and packed with fresh produce – perfect alongside richer Sicilian dishes.
How to Make Blood Orange & Fennel Salad
Prepare the blood oranges: Using a sharp knife, peel each orange so all the pith is removed and you’re left with just the juicy flesh. Slice into 1cm rounds and arrange on a platter, tipping any juices from the board into a small bowl.
Shave the fennel: Cut the top off the fennel bulb, reserving the fronds. Use a mandolin or sharp knife to shave the fennel very thinly, then arrange it across the platter with the orange slices.
Whisk the dressing: To the bowl of reserved orange juice, add the olive oil, sherry vinegar, honey, Sicilian Fine Sea Salt, Selected by Maldon and a little cracked black pepper. Whisk together into a dressing.
Dress and garnish: Drizzle the dressing all over the orange and fennel, then garnish with the finely chopped pistachios and reserved fennel fronds. Serve straight away.
Tips for the Perfect Blood Orange & Fennel Salad
Shave it paper-thin: A mandolin gives the finest, most delicate fennel slices – the thinner the better for this salad.
Save every drop of juice: Tip the juices from your chopping board into the dressing for extra citrus flavour.
Finish with the flakes: A pinch of Sicilian Fine Sea Salt, Selected by Maldon right before serving makes the sweet citrus sing.
What to Serve with Blood Orange & Fennel Salad
This salad is a fresh, palate-cleansing partner for richer Sicilian plates. Serve it alongside grilled swordfish steaks or Sicilian arancini, with sesame semolina bread to mop up the dressing. It also slots nearly into an antipasto spread. Out of blood orange season, regular oranges or a mix of citrus works just as well.
Frequently Asked Questions
Can I use regular oranges?
Yes. Blood oranges give a striking colour and a slightly berried sweetness, but regular oranges, navel or a mix of citrus work just as well when they’re out of season.
Can I make it ahead?
Slice the oranges and shave the fennel a few hours ahead and keep chilled, but dress the salad and add the pistachios just before serving so everything stays crisp and fresh.
How do I stop the fennel browning?
Toss the shaved fennel in a little of the orange juice or lemon juice if prepping ahead – the acid keeps it pale and fresh.
