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  1. Cut the squid into a mixture of rings or thick slices with the skin scored in a crisscross pattern. Keep the tentacles left whole or cut into two pieces. In a large bowl mix together the Shaoxing wine, soy sauce and grated ginger. Add the prepared squid to the bowl and toss it through the marinade so it is well coated. Cover the bowl in clingfilm and set aside in the fridge for 15 minutes.
  2. In a second large bowl, mix the plain flour, cornflour and Maldon Pepper Sea Salt.
  3. Place the vegetable oil in a deep saucepan, so it comes 3 inches up the sides. Place it on a medium heat and let the oil come up to 180c.
  4. Take the squid out of the fridge and lift each piece out, shaking off any excess marinade and then transferring it into the flour bowl. Toss each piece well in the flour, again shaking off any excess, before dropping them into the hot oil. Do this in smaller batches so as not to overcrowd the pan.
  5. Use a slotted spoon to lift the fried squid out of the oil when it is golden brown (after 2 – 3 minutes), and place onto a tray with some kitchen paper to absorb any excess oil.
  6. In a small bowl mix together the mayonnaise, finely chopped coriander and dill, and lime juice.
  7. Serve the fried squid immediately with the herbed mayonnaise and some extra Maldon Pepper Sea Salt.
  1. Preheat the oven to 180c.
  2. Cut the butternut squash down the middle from the stem to base. Scoop out the seeds using a spoon. Then use a sharp knife to score the butternut squash flesh in a crisscross pattern. Place each half into a roasting tray with the flesh facing up, and drizzle both with half of the olive oil. Season with Maldon Garlic Sea Salt, black pepper and the smoked paprika. Then place into the oven for 40 minutes until soft and tender but still holding its shape.
  3. While the squash is roasting, prepare the rice filling. Start by adding the remaining olive oil to a small frying pan, and place onto a medium heat to heat up. Then add the sliced red onion and fry for 8 – 10 minutes, stirring consistently until the onions are very soft and starting to caramelise. Remove from the heat and set aside.
  4. Prepare the rice according to the packet instructions and then tip into a large bowl.
  5. Add the finely chopped dill and the caramelized onions and stir through. Then season with Maldon Garlic Sea Salt and black pepper. When the butternut squash has cooked, remove it from the oven and divide the rice between the two halves, pressing the rice into the cavity. Then top with some crumbled feta, pomegranate seeds and chopped pistachios. Drizzle over a little pomegranate molasses and a final sprinkle of Maldon Garlic Sea Salt.
  1. Preheat the oven to 180c.
  2. To make the cauliflower steaks, remove the leaves from the cauliflower and then cut into thick 1-inch slices – the end pieces won’t hold together to they need to be closer to the root. Any leftover cauliflower pieces or leaves can be saved for roasting another time!
  3. Place the cauliflower steaks onto a roasting tray. In a small bowl mix together the olive oil, ground coriander, sumac and Maldon Chilli Sea Salt. Then use a pastry brush to brush the spiced oil across the steaks, making sure they are evenly coated. Place them into the preheated oven to roast for 40 minutes until soft and tender and starting to char on the edges.
  4. To make the romesco sauce, place the toasted nuts into a food processor along with the roasted red peppers, crushed garlic, paprika, Maldon Chilli Sea Salt and sherry vinegar. Blitz this and then while the motor is running drizzle in the olive oil until you have a lovely smooth sauce. Set aside.
  5. Once the cauliflower steaks are cooked, remove from the oven.
  6. To serve, spread the romesco sauce on the base of a large platter. Then top with the cauliflower steaks and garnish with some mint leaves.
  1. Start by placing the pistachios into a food processor and blitzing until they are very finely ground. Tip these into a shallow bowl and set aside. Wipe out the excess from the food processor, but there is no need to clean it.
  2. Then add the walnuts to the food processor and pulse these until finely ground. Then add the medjool dates, flaxseed, chia seeds, Maldon Smoked Sea Salt, cocoa powder and orange zest and juice. Blitz this until everything is well ground and mixed to a thick paste.
  3. With slightly damp hands, roll out small golf ball sized balls of the mixture. Then roll each ball in the ground pistachios from earlier. Set these onto a tray and into the fridge for 15 minutes to firm up.
  4. Remove from the fridge when you are ready to enjoy them.
  1. Preheat the oven to 140c.
  2. Place the thinly sliced sweet potato on tray and spread the out in an even layer. Do the same on a separate tray for the beetroot (otherwise it will stain the other vegetables), and the carrots. Place these into the oven for about 2 – 2.5 hours, add the parsnip ribbons for the final 45 minutes. Bake the vegetables until they have dried out and gone crisp. They will go darker in the oven but make sure they don’t burn or catch too much.
  3. While the vegetables are baking, make the beetroot dip. Place the cooked beetroot into a food processor along with the Greek yoghurt, grated garlic and Maldon Pepper Sea Salt. Then blitz until smooth and vibrant pink. Tip this into a bowl and set aside.
  4. When the vegetable crisps are done, remove from the oven and pile into a large bowl. Sprinkle over some Maldon Pepper Sea Salt and serve alongside the beetroot dip.

  1. Place a medium pan of water on to boil. When it comes up to a boil, then reduce to heat to a gently simmer – you want a few bubbles coming from the bottom of the pan.
  2. Lower the egg carefully into the water using a slotted spoon and then set a timer for 6 ½ minutes. Pop some bread into the toaster to toast.
  3. Place some ice cubes into a large bowl and then add cold water – this ice bath will help the egg to stop cooking immediately after taking it out of the boiling water.
  4. After 6 ½ minutes, lift the egg with the slotted spoon and place it into the iced water. Leave it for a couple of minutes until it is cool enough to handle. Then carefully peel off the shell.
  5. Slice the egg in half to reveal the ‘jammy’ centre and serve on top of buttered toast.
  6. Sprinkle over some Maldon Pepper Sea Salt and enjoy.
OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coumbe

OPA! A Celebration of Greek Taverna Culture

When you hear the word ‘OPA!’ in Greece, it’s more than just an exclamation – it’s a feeling. A joyful expression of celebration, connection, and the simple pleasures of life. For Greeks, food is never just about eating; it’s about gathering, sharing stories, and creating memories around a table where time slows down and every bite brings people closer together.

This spirit of togetherness is at the heart of the Greek taverna. From sun-soaked coastal villages to mountain hideaway, tavernas are where locals and travellers alike experience the essence of Greek hospitality – warm welcomes, seasonal dishes, and recipes passed down through generations. It’s a place where the aroma of grilled seafood mingles with laughter, and where every meal feels like a feast.

In OPA!: Recipes Inspired by Greek Tavernas, twin sisters Helena and Vikki Moursellas invite you to experience this magic at home. Inspired by their travels across Greece and childhood memories of summers spent in Halkidiki, they’ve created over 80 recipes that celebrate the flavours and traditions of taverna dining. Think crisp chickpea fritters, smoky grilled calamari, succulent pork chops, hearty oven-baked beans, and honey-soaked walnut cake – all designed to bring the convivial spirit of Greece to your table.

With stunning photography, stories from beloved tavernas, and tips for stocking your Greek pantry, OPA! is more than a cookbook – it’s an invitation to embrace the joy of cooking, sharing, and saying OPA! in your own kithchen.

In Conversation with Helena & Vikki Moursellas

Helena and Vikki – we are loving OPA! so much here at Maldon. Tell us about the title – what this word mean to you, and how does it capture the essence of Greek cooking and hospitality?

OPA! is more than just a word! It’s a feeling to us, it captures the joy and warmth that are at the heart of Greek culture. It’s a celebration of life. The word can be used in many ways, like smashing plates, which is what a lot of people know it for, but it’s also used to express excitement, encouragement and joy around the table. Every taverna has its own charm, shaped by the people who run it and the recipes they’ve passed down through generations.

The book is filled with taverna classics and new favourites – which recipe do you think best represents the spirit of a Greek taverna, and why?

This one is a hard one because there are so many dishes that capture the spirit of a Greek taverna. But for us, it has to be the lamb kleftiko. It represents everything a taverna stands for slow cooking, comfort, generosity, and the kind of food that brings people together.
There’s something so special about kleftiko. When you unwrap the baking paper and foil, the aromas just fill the room, oregano, lemon, garlic and suddenly everyone gathers around the table.

For home cooks outside of Greece, what are your top tips for bringing authentic Greek flavours to the table?

Focus on good quality ingredients, we love using olive oil from Greece and cooking with the seasons. Greek food is all about letting simple, beautiful produce shine. Use plenty of lemon, fresh herbs and a good pinch of sea salt, and don’t be shy with the olive oil, it brings everything together. Keep your pantry stocked with staples like Greek oregano, feta, olives and capers, and taste as you go.

Food and storytelling are deeply intertwined in OPA! Can you share a memorable story or personal connection behind one of the recipes in the book?

Beef pastitsio is our childhood favourite and still is as adults. Pappou (grandfather) would collect us from school, and the first question we’d ask was what Yiayia had made for dinner? She always knew pastitsio was all we ever wanted. Our friends would always ask if there was enough for them.

Helena & Vikki – What does a normal day in the life look like for you both?

We start the day with coffee, of course! Both of us work in recipe writing and on food shoots, but our days are a little different. Vikki balances her time between being a mum to her beautiful daughter Billie and working as a freelance food chef, while I’ve been living and working in London over the past year as a freelance food stylist and recipe developer. Even though our days can look quite different, food is always at the centre of what we do, whether it’s creating new recipes, styling dishes, or sharing
meals with family and friends. The love for food and storytelling keeps us connected, no matter where we are.

Name three things in the kitchen you can’t live without!

Olive oil, salt and a Microplane

Do you have a current favourite cookbook that you’re reading?

Good Things – Samin Nosrat

Soutzoukakia – Pork and Beef Meatballs in Tomato Sauce Recipe

OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coumbe

This classic dish is enjoyed in many Greek and Turkish homes and is perfect on a wintry day – it’s a comforting recipe when we are feeling a bit homesick. The cumin and cinnamon add warmth to the soutzoukakia, along with fresh herbs, and it is often served with fluffy, buttery rice or roasted potatoes. Be sure not to use lean minced meat here, as this will make the soutzoukakia dry. Our yiayia would always use a mix of pork and beef together, as they both have a good amount of fat.

Feeds: 4-6 people

Ingredients:

TOMATO SAUCE:

Method:

  1. Preheat the oven to 200°C (400°F). Lightly grease a large baking dish.
  2. To make the tomato sauce, heat the olive oil in a saucepan over medium heat and cook the onion for 8 minutes, or until softened. Stir in the garlic, oregano, crushed tomatoes and water. Reduce the heat to low and simmer for 20 minutes, or until reduced and thickened.
  3. Meanwhile, in a large bowl, combine the pork, beef, onion, garlic, fresh and dried oregano, cumin, cinnamon, breadcrumbs, egg and olive oil. Season with salt flakes and cracked pepper. Knead the mixture for 2–3 minutes, until well combined. Using 2 tablespoons of the mixture at a time, roll the mixture into oblong-shaped meatballs.
  4. Arrange the meatballs in the baking dish in two single layers. Pour the tomato sauce evenly over the top. Bake for 35–40 minutes, until the meatballs are cooked through and golden brown.
  5. Serve the meatballs and tomato sauce on a bed of rice (see note below), drizzled with a little extra olive oil and with feta slices on the side.

A NOTE ON PREP

The meatballs and tomato sauce can both be made the day before and kept covered in the fridge. Remove the meatball mixture from the fridge 30 minutes before cooking.

SERVE ME WITH

Fluffy, buttery white rice, like our yiayia would make it.

  1. Rinse 300 g (1½ cups) medium-grain white rice until the water runs clear. Melt 70g (2½ oz) salted butter in a saucepan with a lid over low heat, then add the rice and toast for 5 minutes, stirring frequently. Pour in 750 ml (3 cups) chicken broth or vegetable stock and bring to the boil.
  2. Reduce the heat to low, cover with a lid and simmer for 15 minutes, being sure not to remove the lid during the cooking time. Turn the heat off and allow the rice to sit for 20 minutes, then fluff the grains up with a fork and serve.

Where to Buy OPA!

OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coumbe

You can buy OPA! here, and start being creating with food and flavours in the comfort of your kitchen.

Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.

Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Helena & Vikki’s recipes!

Maldon Salt Christmas Bauble. Exclusively available on Amazon UK (£7.50)

Looking for the perfect foodie Christmas gift? Maldon Salt has launched it’s first-ever Christmas decoration – a limited-edition bauble that’s as stylish as it is unique. Available exclusively on Amazon UK, this collectible ornament is the ultimate festive treat for food lovers.

Why You’ll Love It

Join the Trend

Christmas decorations have evolved beyond the traditional tinsel and glass balls. This years’ festive trend is all about personalisation and passion, with consumers crafting their Christmas trees to reflect their lifestyle and favourite brands. Why?

Miniature versions of food and drink brands is becoming a firm favourite for foodies and home cooks. Maldon’s bauble is the perfect way to celebrate your love for flavour.

Complete Your Maldon Christmas Collection

The Maldon Salt Gifting Range. Left to Right: Gift Tin, Gift Pack, Pinch Tin Set, Bauble, Salt Pig

If you’re looking for Christmas gifts for food lovers, Maldon Salt has curated a collection that combines style, flavour, and festive charm. These gifts are perfect for tablescapers, home chefs, and anyone who loves to add a pinch of gourmet to their celebrations.

These gifts are thoughtful, practical and beautifully designed, making them ideal for gifting foodie friends and family members this year. With Maldon Salt’s heritage of craftmanship and quality since 1882, you’ve giving more than a present – you’re giving the gift of flavour.

Although it’s pretty easy to make your own puff pastry, shop-bought is a good vehicle for piling high with an assortment of delicious toppings, and you can get it in most supermarkets. A tart made with this is also a great snack or starter for when you have friends around as you can make something relatively easy but impressive. Just cut it up into smaller wedges and serve it. I don’t know why, I always want puff pastry to be cold before cooking it, as this will give you the best puff, so leave it in the refrigerator until just before you need it.

How to Make Wild Mushroom, Ricotta and Caramelised Onion Tart

Preheat the oven to 200°C (400°F) and line a baking sheet with baking parchment (use a drizzle of oil under the parchment to secure it).

Put 2 tablespoons of the oil, the balsamic vinegar and onions into a frying pan over a low heat, season with salt and cook for 20–30 minutes until very soft and sweet. The key is to keep your heat low as the onions will want to catch and burn. If the onions start to burn, add about 1 tablespoon of water and give them a stir.

While the onions are cooking, clean, trim and slice the mushrooms into halves or thirds – you want to keep the mushrooms quite big to give the tart some body and texture. Put the remaining 2 tablespoons of oil into a heavy-based frying pan over a medium heat along with the garlic, mushrooms and wine vinegar. Season with sea salt and pepper, then cook for around 10 minutes until the mushrooms have softened and reduced in size.

Once everything is ready, lightly flour a surface and roll out the pastry slightly, just one roll on all four sides. Slide the pastry onto the prepared baking sheet, then spread the ricotta onto the pastry, leaving a border of about 3cm (1¼ inches) on all sides. Score a border of about 1cm. Top the ricotta with the caramelised onions, followed by the mushrooms. Season with salt and pepper. Brush the beaten egg onto the scored pastry borders, then bake the tart in the oven for 10–15 minutes, or until the pastry is golden brown. Slice and serve immediately.

Nothing says festive comfort quite like a Christmas Sticky Toffee Pudding – rich, indulgent, and full of seasonal flavour. This show-stopping dessert combines Medjool dates, Bramley apple, and a warming blend of mixed spice and nutmeg for a pudding that’s as aromatic as it is delicious. Sweetened with golden syrup and lifted by a hint of orange zest and brand, this recipe delivers a gooey centre, moist crumb, and that all-important skewer test perfection!

Perfect for your holiday table or Boxing Day feast, this pudding is a make-ahead marvel – simply reheat gently before serving. Whether you’re a seasoned bake or trying something new, this recipe guarantees festive magic with every spoonful.

How to Make Christmas Sticky Toffee Pudding with Salted Caramel Sauce

Step 1 – Prep the Basin and Oven

Step 2 – Combine Dry Ingredients

Step 3 – Cream Butter and Sugar, Add Egg

Step 4 – Fold in Fruit and Flavourings

Step 5 – Add Dry Ingredients

Step 6 – Bake

Step 7 – Make the Salted Caramel Sauce

Tip: For a silkier finish, don’t stir once boiling; swirl the pan.

Step 8 – Serve

Tips & FAQs

Tips

FAQs

Storage & Reheating