We’re thrilled to announce the launch of Maldon Pepper Sea Salt – a bold new seasoning that elevates the classic pairing of salt and pepper.
Crafted with care, this new blend features our iconic hand-harvested sea salt flakes, expertly combined with Tellicherry and pink peppercorns. The result? A delicious, aromatic and warming taste that’s perfect on steak, eggs, soups and salads – and everything in between.
Premium Ingredients, Perfectly Balanced
The delicate, clean taste of Maldon’s world-famous sea salt flakes perfectly complements the fruity notes of pink peppercorns and the warmth of Tellicherry peppercorns. Together, they create a sweet, woody and robust aroma with layers of depth and flavour.
As with all our flavoured salts, we select only the finest ingredients to create exceptional flavour combinations.
Available Now
Maldon Pepper Sea Salt is available now in 488 Morrisons stores across the UK and online. Each 50g tub is fully recyclable, features our distinctive pyramid-inspired branding, and comes in a stylish pink and grey colourway – a nod to the pink peppercorns within. Upgrade your pantry with premium flavour.
A Legacy of Craftmanship
Since 1882, Maldon has been hand-harvesting sea salt using traditional methods that ensure purity, texture and flavour. This artisanal approach continues to define everything we do – and Maldon Pepper Sea Salt is the latest expression of that legacy.
Ed Cudlipp, also known as ‘Cud Cooks’, brings the heat with his Hot Honey Wings with Maldon Chilli Salt – the perfect balance of crisp, spicy, sweet, and savoury. Coated in a buttery hot honey glaze and finished with Maldon Chilli Sea Salt flakes, these wings are as fiery as they are addictive. It’s the kind of recipe that turns a casual night in into a feast.
Step 1 – Prep the wings
Preheat the oven to 170°C.
Toss the wings in olive oil, garlic powder, onion powder, smoked paprika, and a generous pinch of Maldon Chilli Sea Salt.
Step 2 – Roast until crispy
Arrange the wings on a wire rack set over a baking tray.
Roast for 1 hour until golden, crisp, and cooked through.
Step 3 -Make the glaze
In a small saucepan, melt the butter.
Add honey, hot sauce, apple cider vinegar, and Maldon Chilli Sea Salt.
Stir and warm gently until smooth and combined.
Step 4 – Toss and finish
Once the wings are cooked, transfer them to a bowl and pour over the hot honey glaze. Toss until the wings are evenly coated and sticky.
Finish with a squeeze of lemon, sprinkle of chives, and a final pinch of Maldon Chilli Sea Salt for an extra chilli kick.
Sticky, spicy perfection – wings that balance sweetness, heat, and Maldon’s signature salt crunch.
How Did You Find This Recipe?
Tag @cud_cooks on Instagram when you make them – he’d love to see your take on it. Comment below how this recipe went for you in the comment’s section below!
Bring bold flavours and vibrant colour to your Diwali table with Romy Gill’s whole roasted spiced cauliflower, a showstopping dish that’s as nourishing as it is festive. Marinated in a fragrant homemade spice blend and roasted until golden and tender, the cauliflower is served atop of a creamy bed of homemade hummus, creating a beautiful contrast of textures and tastes. .
The final flourish – a sprinkle of Himalayan Pink Salt, Selected by Maldon – adds a delicate mineral depth that enhances every bite. This dish is a celebration of spice, warmth, and togetherness, perfect for sharing with loves ones during the Festival of Lights.
How To Make a Whole Roasted Spiced Cauliflower Served on Hummus?
Photography by Matt Inwood
Start by making the spice blend. Place all the listed ingredients into a blender, blitzing until it becomes a fine powder. Pour into a small dish and keep aside.
In a bowl, add the spice blend and oil together and whisk it. Rub the blend all over the cauliflower evenly. Transfer to a baking tray with parchment paper underneath, and leave aside for 15 minutes at room temperature, to marinate.
In the meantime, pre-heat the oven at 200 degrees.
Cover the marinated cauliflower with foil before placing in the oven. Cook for 25 minutes. After 25 minutes remove the foil and cook for another 20 minutes. Please note, that all ovens are different, so if it needs another 5 minutes then please do give an extra 5 minutes to ensure the cauliflower is roasted evenly.
Whilst the cauliflower is cooling, make the hummus. Place all the listed ingredients into a a blender and blitz until it becomes a creamy thick paste.
Add a generous spoonful of hummus onto the plate, placing the whole roasted cauliflower on top.
Serve with roasted cauliflower and small handful of green roasted pumpkin seeds.
For the pastry, put the flour, icing sugar and salt in a food processor. Pulse briefly to evenly distribute the sugar and Maldon Sea Salt.
Add the cubed butter and pulse until the mixture resembles breadcrumbs.
Add the beaten egg and cold water, pulse again briefly just to bring the pastry dough together. Alternatively, to make the pastry by hand, mix the flour, icing sugar and Maldon Sea Salt in a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Using a table knife, “cut in” the beaten egg and cold water then tip out onto a clean surface and use your hands to bring the dough together into a ball.
Wrap the pastry in parchment paper or cling film and transfer to the fridge for an hour to chill.
On a clean surface, roll the pastry out to the thickness of a pound coin. Using a round cutter that is a little larger than the holes of your bun tin, cut out 12 rounds and lightly press these into the tin. For the pastry lids, cut whatever shapes you like (smaller rounds, stars etc), we like a Maldon Salt diamond!
Mix the mince meat with the grated apple, orange zest and Maldon Smoked Sea Salt.
Fill each pastry case with a heaped teaspoon of minced meat. Brush a little beaten egg on the base of the pastry lids and press gently to seal to the pie edges. Transfer to the fridge to chill for 30 minutes.
Preheat the oven to 170C fan.
Brush the tops of the mince pies with egg and sprinkle with a little demerara sugar. Bake for 25-30 minutes until the pastry is golden brown and crisp. Serve warm with brandy butter or brandy cream.
For the caramelised onions, set a large, heavy-based pot over a medium-low heat. Add 2 tbsp olive oil, once warm add the onions and a good pinch of Maldon Sea Salt. Cook gently, stirring every so often to make sure the onions aren’t catching on the base of the pot, for 40-50 minutes until deeply caramelised.
Add the butter, caraway seeds and chestnuts. Cook, stirring constantly, for 5 minutes until it smells fragrant and the chestnuts have lightly browned. Remove the the heat and set aside to cool.
As the onions cook, preheat the oven to 200C fan. Arrange the squash on one large roasting tray, and the beetroot on another. Drizzle with olive oil and season with Maldon Sea Salt. Roast for 30-35 minutes until completely tender and golden. Set aside to cool.The onions and root vegetables can be cooked a day ahead and kept in the fridge.
Wash the spinach thoroughly. Set a large pan over a medium heat and add the spinach. The residual water from washing will be just enough to encourage the spinach to soften. Once just wilted but still bight green, remove from the heat and, once cool enough to handle, squeeze out as much excess liquid as possible. Season the squeezed spinach lightly with nutmeg, lots of black pepper, and Maldon Sea Salt to taste.
When you’re ready to assemble, roll out the puff pastry sheets to about 2mm thick. From the first sheet, cut out a circle 30cm in diameter. From the other sheet, cut out a circle 25cm in diameter.
Spread the onion mixture onto the smaller of the two circles, leaving a 2cm border around the edge. Arrange the squash slices on top, followed by the beetroot slices, and finally the spinach, shaping the filling into a dome shape as you go.
Brush the exposed border with a little egg then drape over the larger pastry circle, using your hands to smoothly encase the filling. Lightly score the pastry with a sharp knife from top to bottom, working around the circle of the pithivier. Transfer to the fridge for 20 minutes or so as you preheat the oven to 180C fan.
Brush the pithivier with egg wash all over and bake for 40-45 minutes until golden and crisp.
Mix the horseradish, crème fraiche, dill and lots of black pepper to serve alongside the pithivier.
In a large, heavy-based pot, warm the olive oil and half the butter. Once foaming, add the onion and a pinch of Maldon Sea Salt. Cook gently, stirring every so often, for 10-15 minutes until softened and lightly browned. Add the cinnamon, nutmeg and cloves. Fry for a minute or so until fragrant, then add the cabbage and stir to coat in the spiced, buttery mixture.
Add the apple, sugar and vinegar. Stir well, then turn down the heat to low, cover the pan and leave to cook for 30-40 minutes until tender.
Taste for seasoning, then add the remaining 25g butter. Taste again, adding a little more sugar, vinegar or Maldon Sea Salt, as needed.
Preheat the oven to 180C fan.
Wrap the sausages with the streaky bacon and arrange on a large roasting tray.
Roast for 25-30 minutes until deeply golden and cooked through.
For the hot honey, put the honey, Aleppo pepper and Maldon Chilli Sea Salt in a small saucepan. Warm over a gentle heat until the salt has dissolved and the honey smells fragrant. Remove from the heat and stir in the vinegar. Set aside to cool slightly, in which time it will thicken.
Drizzle a couple of tablespoons of honey over the pigs in blanket and serve the rest alongside for people to add extra as they like.
Cut the potatoes into 1.5 inch thick rounds.
Preheat a large, heavy-based (preferably cast iron) pan over a medium-high heat. Add the oil, once warm, arrange the potato rounds cut side down.
Fry for 5-7 minutes on the first side until well browned then turn and brown on the other side for 3-5 minutes. Season with Maldon Smoked Sea Salt then add the butter. Once foaming, add the garlic and herbs.
Carefully pour in the stock around the potatoes, cover and gently simmer for 20-25 minutes (in which time the stock will reduce) until tender.
Celebrate Diwali with a burst of spice and tradition in every bite – Romy Gill’s spicy Bonda balls are the ultimate festive snack. These golden, crispy potato balls are packed with red onions, coriander, green chillies, and warming spices, then deep-fried to perfection. What makes them truly special is the finishing touch: a pinch of Maldon Sea Salt flakes, which enhances the bold flavours and adds a delicate crunch.
Inspired by Romy’s Indian heritage and love for vibrant, seasonal cooking, these naturally vegan treats are perfect for sharing with friends and family during the Festival of Lights. Serve them with your favourite chutney and let the celebrations begin.
How To Make Spicy Bonda Balls
Photography by Matt Inwood
Peel and diced the potatoes and then boil until they are soft and cooked. Drain the water, place them in a large mixing bowl and leave it cool down. Once the potatoes are cooled down, mash them.
Add rest of the ingredients into the bowl, expect the oil. Mix them well and shape them into 20 golf sized balls.
Place them on a baking tray and leave them in the fridge from 15 minutes.
After 15 minutes remove the tray from the fridge and leave it outside. Pour oil in a heavy-based medium size saucepan. Heat the oil over medium heat to 180 degrees. Add the Bonda balls to the hot oil, in batches. Cook evenly all sides for 3-4 minutes until golden brown on all sides.
Serve hot with any chutney of your choice. Romy serves her Bonda balls with mint and coriander chutney.
Ed Cudlipp, also known as ‘Cud Cooks’, brings roast chicken perfection to the table with this timeless recipe – a golden, crispy bird seasoned with Maldon Garlic Sea Salt, served alongside a rich, homemade garlic and tarragon mayonnaise. It’s the kind of dish that makes a Sunday roast feel effortless but special, with all the comfort and flavour of classic cooking elevated by Maldon’s fragrant garlic salt.
How to Make the Perfect Roast Chicken
Step 1 – Prepare the Chicken
Preheat the oven to 180°C. Stuff the chicken cavity with shallots, garlic cloves, and thyme.
Pat the skin dry, brush generously with olive oil, and season all over with Maldon Garlic Sea Salt.
Step 2 – Roast
In a large ovenproof pan, scatter shallots, garlic, thyme, and rosemary, then drizzle with oil. Place a wire rack over the top and set the chicken on it.
Roast for 1 hour 15 minutes until golden and cooked through.
Step 3 – Make the Mayonnaise
In a food processor, combine egg yolks, mustard, lemon juice, vinegar, sugar, Maldon Garlic Sea Salt, and grated garlic.
Blend briefly, then slowly drizzle in the oils with the motor running until thick.
Stir through chopped tarragon.
Step 4 Make the Gravy
Remove the chicken to rest in a warm place. Pour cider into the roasting pan, scraping up the caramelised bits.
Add chicken stock, bring to a boil, then strain. Return to a clean pan, whisk in butter, and simmer until reduced and glossy.
Step 5 – Serve
Carve the chicken and serve with the tarragon mayonnaise and pan gravy.
A crisp-skinned, succulent roast with layers of garlic, herbs, and Maldon’s unmistakable saltiness – the perfect roast chicken, elevated.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your roast. Comment below how this recipe went for you in the comment’s section below!
