Looking for the ultimate make-ahead summer dessert? This Salted Caramel Ice Cream is rich, creamy, wonderfully indulgent and surprisingly easy to make. Created in collaboration with Maldon Salt and chef Margie Nomura, this no-churn recipe combines velvety homemade caramel with the distinctive crunch and flavour of Maldon’s iconic flaky sea salt.
For an extra touch of fun, we’re serving it in an iconic Maldon Original Sea Salt 570g Tub. Once cleaned and repurposed, the tub makes the perfect freezer-safe container for homemade ice cream, giving food lovers a creative way to reuse a kitchen staple while creating a showstopping dessert.
Whether you’re hosting a summer barbecue, planning a family gathering, or simply looking for an easy frozen treat on hand, this salted caramel ice cream is guaranteed to be a crowd-pleased.
Meet Margie Nomura
Source: KITRI Spotlight: Margie Nomura
Margie Nomura is the chef, food writer and creator behind Desert Island Dishes, a hugely popular recipe platform dedicated to simple, delicious home cooking. With more than a decade of experience as a professional chef, Margie trained at the renowned Ballymaloe Cookery School and has cooked professionally around the world. She is passionate about creating recipes that deliver maximum flavour with minimal effort, helping home cooks feels confident in the kitchen.
Through Desert Island Dishes, Margie shares accessible recipes, practical cooking tips and inspiration for everyday meals, desserts and entertaining.
This Salted Caramel Ice Cream perfectly captures her cooking philosophy: simple ingredients, straightforward techniques and incredible results.
How to Make Salted Caramel Ice Cream
Rich, creamy no-churn ice cream with ribbons of homemade salted caramel running through it. The perfect make-ahead dessert.
Make the salted caramel sauce – Place the light brown sugar and butter into a saucepan over a medium heat. Stir until the butter has melted and the sugar has dissolved. Pour in the double cream and whisk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Remove from the heat and stir through the Maldon Original Sea Salt flakes and vanilla extract, if using. Leave to cool completely.
Prepare the ice cream base – Whip the double cream until soft peaks form. Gently fold in the condensed milk until fully combined and smooth.
Create the caramel ripple – Fold approximately half of the cooled caramel sauce through the ice cream mixture. Avoid overmixing to keep beautiful ribbons of caramel running throughout.
Freeze – Spoon the mixture into a cleaned Maldon Original Sea Salt 570g Tub or another freezer-proof container. Swirl through a little extra caramel sauce for an even more dramatic ripple effect. Freeze for at least 6 hours, or until firm.
Serve – Scoop generously into bowls or cones, drizzle with the remaining salted caramel sauce and finish with a pinch of Maldon flaky sea salt for the ultimate sweet-and-salty finish.
Recipe Tips
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
For extra texture, add chopped honeycomb, roasted pecans or chocolate shards before freezing.
The Maldon Sea Salt flakes provide a clean, delicate crunch that enhances the sweetness of the caramel without overpowering it.
Using a repurposed Maldon Original Sea Salt 570g Tub makes this recipe ideal for transporting to picnics, garden parties and family gatherings.
Storage
The caramel sauce will keep in an airtight container in the fridge for up to 2 weeks. Gently warm before serving if it becomes too firm. The ice cream can be stored in the freezer for up to 1 month.
The Perfect Summer Treat
Creamy, sweet, salty and irresistibly scoopable, this Salted Caramel Ice Cream is everything a summer dessert should be. Made with pantry staples, elevated by the unmistakable flavour of Maldon Sea Salt, and inspired by the effortless cooking style of Margie Nomura, it’s the kind of recipe you’ll return to all season long.
So grab your Maldon Salt tub, gather your favourite people and enjoy a homemade frozen dessert that’s guaranteed to disappear fast. One scoop is never enough.
Bringing Together Flavour, Fire, and Caribbean Inspiration
Combining authentic Caribbean-inspired flavours, premium outdoor cooking equipment, and the distinctive taste of Maldon Chilli Sea Salt, this recipe celebrates the joy of cooking outdoors and sharing great food with family and friends.
Why Cook on a Weber Slate Griddle?
For more than 70 years, Weber has been at the forefront of outdoor cooking, helping grill enthusiasts create unforgettable meals. The Weber Slate Griddle is designed for versatility, featuring a pre-seasoned carbon-steel cooking surface, even edge-to-edge heat distribution, and temperatures exceeding 500°F (260°C), making it ideal for everything from smash burgers and fajitas to perfectly charred jerk chicken.
The Weber Slate’s consistent heat control allows the jerk-marinated chicken to develop a beautiful caramelised crust while ensuring the homemade roti cooks evenly with the perfect balance of softness and char.
Meet the Chef: Alexander James (AJ), Founder of All in a Box
Alexander James, better known as AJ, is the Founder and Managing Director of All in a Box, an experience-led food and catering business that was born during lockdown from a simple idea: helping people create unforgettable food experiences at home. What started around AJ’s kitchen table in Buckinghamshire has grown into a thriving family-run business, delivering premium food experiences, corporate catering, events and nationwide gifting campaigns, while staying true to its roots of bold flavour, great comapny and memorable moments.
AJ’s food philosophy is heavily influenced by both Caribbean and British culinary traditions, bringing together vibrant spices, quality ingredients and outdoor cooking techniques. His pass for flavour is at the heart of every All in a Box menu, creating dishes that celebrate comfort food with a creative, modern twist. AJ has built a reputation for delivering food that connects people and creates lasting memories.
The Importance of Maldon Chilli Sea Salt In This Recipe
Greta seasoning is the foundation of exceptional food, and Maldon Chilli Sea Salt plays a crucial role in this recipe. The distinctive crunch of Maldon’s pyramid-shaped sea salt flakes combined with warming chilli create the perfect finishing touch for the sweet, spicy and smoky flavour profile.
Throughout the recipe, a range of Maldon Sea Salt flavours work together to build layers of flavour:
Maldon Chilli Sea Salt elevates the hot honey glaze and final presentation with a balanced chilli kick and signature flaky texture.
How to Make Jerk Hot Honey Chicken Roti
Blitz all the marinade ingredients in a blender until smooth — this is ‘Pearl’s‘ recipe and it gets better the longer it sits. Coat the chicken thoroughly and marinate overnight in the fridge, minimum 12 hours. Don’t shortcut this; the depth of flavour comes from the time.
For the roti, drain the soaked split peas and boil in fresh water for 15–20 minutes until just tender but still holding shape. Drain well and pulse in a food processor with cumin to a fine breadcrumb consistency — you want texture, not a puree. Spread on a tray and cool completely.
In a bowl, mix the flour, baking powder, butter and Maldon Original Sea Salt. Add the warm water and bring together into a soft dough. Knead for 5 minutes until smooth, then rest covered for 30 minutes.
Divide the dough into 4 balls. Flatten each, spoon 1 teaspoon of the split pea mix into the centre, pinch closed and roll out gently on a floured surface to a round about 20cm wide. Take your time — the filling wants to stay sealed in.
Mix the slaw ingredients in a bowl, scrunch with your hands and leave to soften for 30 minutes. Stir the garlic yoghurt together and chill.
Warm the honey, hot sauce and lime in a small pan until just loose. Season with Maldon Chilli Sea Salt and set aside.
Get the Weber Slate properly hot — you want a steady, even heat across the surface. Lay the chicken skin-side down and don’t move it for 4–5 minutes. Flip, baste with the hot honey, and cook for another 4–5 minutes until charred and cooked through. Rest for 5 minutes, then slice.
Brush the Slate with a little oil and griddle the roti for 1–2 minutes a side until puffed, golden and lightly charred. Keep warm under a clean tea towel.
Build: roti base, smear of garlic yoghurt, sliced chicken, pile of slaw, extra drizzle of hot honey, pomegranate, coriander and parsley. Finish with a generous pinch of Maldon Chilli Sea Salt.
Discover More from Weber, Maldon Salt and All in a Box
To elevate your everyday cooking, discover the complete Maldon Salt collection.
For more creative recipes and inspiration, visit All in a Box.
A Fire-Cooked Dessert Collaboration Between Maldon Salt, Weber Grills and Chef Matt Burgess
When live-fire cooking meets modern outdoor grilling, desserts become something truly unforgettable. This Cloud Cake recipe by Chef Matt Burgess, also known as @matblak, is a bold collaboration celebrating texture, flavour and innovation – combining the versatility of the Weber Lumin electric grill with the delicate finishing power of Maldon Chilli Sea Salt.
Soft, airy, and lightly steamed under the lid of the Weber Lumin, this raspberry cloud cake is balanced with bright fruit acidity, crisp raspberry coral, white chocolate and a subtle hit of chilli salt. It is restaurant-quality outdoor cooking designed to show that barbecue cooking goes far beyond meat and flame.
Whether you are cooking on a balcony, terrace or garden setup, this recipe highlights how electric grilling, live-fire inspiration and premium ingredients can create a memorable summer dessert.
Who are Weber Grills?
Weber Grills are globally recognised as one of the leading names in barbecue and outdoor cooking innovation. Known for combining performance, reliability and design, Weber has become synonymous with modern grilling culture worldwide.
The Weber Lumin electric barbecue reaches temperatures over 315°C while also offering steaming, smoking, searing and warming functions. This versatility makes it ideal for dishes like cloud cake, where controlled heat and trapped steam are essential for creating this signature soufflé-like texture.
Unlike traditional desserts cooked indoors, this recipe users the Weber Lumin pancha and lid system to gently steam and lift the batter, producing an airy cake with a caramelised outer edge and soft centre.
For urban grillers, food lovers and chefs experimenting with outdoor desserts, the Weber Lumin proves that barbecue cooking can be sophisticated, technical and creative.
Chef Matt Burgess, widely recognised as @matblak, is a New Zealand Māori chef, live-fire specialist and founder of Kaiwhenua – Kai by Matblak. His cooking philosophy is built around fire, flavour, culture and connection.
After beginning his culinary career in Wellington, New Zealand, Matt went on to work with some of London’s most respected hospitality brands, including Soho House, Bluebird Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver’s Threadneedle street.
Today, through Kaiwhenua – meaning “food from the land” in Māori – Matt develops recipes, host supper clubs and creates premium condiments inspired by live-fire cooking and layered flavour. His work blends refined restaurant technique with open-fire cooking, making him one of the UK’s most exciting modern barbecue chefs.
Matt’s approach to dessert reflects the same philosophy throughout his cooking: balance, smoke, texture and restraint.
Explore Kaiwhenua and Kai by Matblak here: https://www.kaiwhenua.co.uk/
Why Maldon Chilli Sea Salt Matters in This Dish
Salt is often overlooked in desserts, but in this recipe Maldon Chilli Sea Salt plays a crucial role.
The delicate crunch of Maldon Sea Salt flakes enhances sweetness, sharpens raspberry acidity and balances the richness of white chocolate. The added chilli gives subtle warmth that lingers gently on the palate, elevating the flavour profile without overpowering the dessert.
In the cloud cake batter, the chilli salt helps heighten the fresh raspberry flavour. As a finishing touch, it creates contrast against the soft sponge, crisp coral and creamy chocolate.
This sweet-and-heat combination is what transforms the dish from a simple grilled sponge cake into a refined barbecue dessert.
What is a Cloud Cake?
A cloud cake is an ultra-light, souffle-style cake known for its airy texture and delicate rise. Inspired by Japanese souffle pancakes and steamed sponge techniques, cloud cakes rely heavily on whipped egg whites to create lift and softness.
Unlike dense sponge cakes, cloud cakes are designed to feel light, almost mousse-like in the centre, while maintaining a lightly caramelised exterior.
In this version, the Weber Lumin lid traps heat and steam during cooking, helping the cake rise gently while staying soft and moist inside.
How to Make Cloud Cake, Raspberry Coral with Chilli Sea Salt
Preheat the Weber Lumin with plancha to medium–low heat. You want gentle, even heat.
Whisk egg yolks with milk and vanilla. Add flour and baking powder. Mix smooth.
Whip egg whites with a pinch of Maldon Chilli Sea Slat to soft peaks. Add sugar gradually. Take to medium peaks.
Fold one third into the yolk mix to loosen. Fold the rest gently. Keep the air.
Fold in raspberries last.
Lightly butter the plancha. Spoon thick rounds, 2–3 cm high.
Cook undisturbed until the base sets. Close the lid to trap heat and allow the cake to rise and steam.
Flip carefully. Cook until just set. Centre stays soft. Remove and rest.
For the dressing, crush raspberries with lemon zest, juice and icing sugar. Keep it loose.
For the coral, mix all ingredients until smooth.
Pour a thin layer onto a hot section of the plancha.
Let it bubble and separate. Do not touch it.
Once dry and lightly coloured, lift carefully and cool. It will crisp as it cools.
Plate the cake. Spoon over dressing.
Add coral, micro planed white chocolate and basil.
Finish with a light pinch of Maldon Chilli Sea Salt.
Weber Lumin Cooking Tips
Always use the lid — trapped heat is essential for the signature cloud cake rise.
If the base colours too quickly, reduce the heat slightly.
Coral needs a dry, hot surface to crisp correctly.
Avoid overmixing the batter or the texture will become dense.
Cook in batches and avoid overcrowding the plancha
Explore More
Buy Weber Grills – Discover the Weber Lumin electric barbecue range and outdoor cooking accessories: https://www.weber.com/GB/en/home/
Discover Kai by Matblak – explore Matt Burgess’ recipes, sauces, live-fire cooking and flavour philosophy.
Shop Maldon Salt – Explore Maldon Sea Salt flakes and flavoured blends: https://maldonsalt.com/our-salt/
Garlic Butter New Potatoes with Fresh Herbs & Maldon Garlic Sea Salt
This garlic and herb new potatoes recipe are simple yet flavourful side dish, perfect for roasts, barbecues, or weeknight meals. Tender baby potatoes ae tossed in rich garlic butter, fresh herbs, and finished with Maldon Garlic Sea Salt flakes for a deliciously savoury depth and delicate crunch.
How to Make Garlic and Herb New Potatoes with Maldon Garlic Sea Salt
Cut any larger potatoes in half so they are a uniform size, leaving smaller ones whole.
Place the potatoes in a pan of water, bring to the boil, and simmer for 10–12 minutes until tender.
Drain and allow the potatoes to steam dry in a colander.
Melt the butter in a small saucepan over medium heat until bubbling.
Add the crushed garlic and let it gently infuse, then remove from heat.
Transfer the potatoes to a large bowl.
Pour over the garlic butter, olive oil, herbs, Maldon Garlic Sea Salt flakes, and cracked black pepper.
Toss well to coat evenly and serve immediately.
Tips for Perfect Garlic New Potatoes
Use evenly sized potatoes to ensure consistent cooking.
Let potatoes steam dry after draining for better flavour absorption.
Add garlic to butter gently to avoid burning and bitterness.
Finish with Maldon Garlic Sea Salt flakes for a balanced garlic seasoning and light crunch.
What is Maldon Garlic Sea Salt Flakes?
Maldon Garlic Sea Salt Flakes combine the brand’s signature pyramid-shaped sea salt flakes with wild and roasted garlic, creating a convenient seasoning that adds both saltiness and aromatic garlic flavour with a delicate texture.
Can I use Maldon Garlic Sea Salt instead of fresh garlic?
It can enhance the dish, but using both fresh garlic and Maldon Garlic Sea Salt flakes (as in this recipe) creates a deeper, layered flavour. It also adds layered texture with the iconic pyramid-shaped flakes.
What herbs go best with new potatoes?
Chives, dill, parsley, and rosemary all pair beautifully with new potatoes, adding freshness and aroma.
How do you keep boiled potatoes from going watery?
After draining, allow them to steam dry in a colander. This removes excess moisture and improves texture.
Can I make garlic new potatoes ahead of time?
Yes, you can boil the potatoes in advance and reheat them in garlic butter before serving.
Are garlic butter potatoes healthy?
They’re a comforting side dish with natural nutrients from potatoes, but contain butter and should be enjoyed in moderation.
Can I roast instead of boil the potatoes?
Yes, roasting adds a crispy texture. Toss the the same ingredients and roast in the oven at 200°C until golden.
What dishes go well with garlic herb potatoes?
They pair well with roast chicken, grilled meats, fish, or vegetarian mains.
Serving Suggestions
Serve the garlic and herb new potatoes with Maldon Garlic Sea Salt flakes alongside:
Vegetarian mains like grilled vegetables or salads.
Fluffy Scrambled Eggs on Sourdough with Maldon Pepper Sea Salt
This classic scrambled eggs recipe delivers soft, creamy eggs served on toasted sourdough, finished with the bold flavour of Maldon Pepper Sea Salt. Perfect for a quick breakfast or brunch, this easy dish uses simple ingredients elevated with premium seasoning for a rich, satisfying result.
How to Make Classic Scrambled Eggs with Maldon Pepper Sea Salt
Crack the eggs into a bowl and whisk gently with a fork.
Add a knob of butter to a frying pan over a medium-low heat.
Once melted and foaming, pour in the eggs.
Using a rubber spatula, gently stir the eggs, moving them slowly to prevent overcooking.
Meanwhile, toast the sourdough bread and butter it.
Cook the eggs for 3-5 minutes until soft and slightly underdone in the centre.
Remove from the heat and give a final stir.
Spoon the eggs onto the toast.
Finish with a generous pinch of Maldon Pepper Sea Salt and garnish with chopped chives. Serve immediately.
Tips for Perfect Scrambled Eggs
Cook low and slow for creamy, soft eggs.
Stir gently to avoid breaking the curds too much.
Remove from heat slightly early – residual heat will finish cooking.
Finish with Maldon Pepper Sea Salt for a balanced peppery flavour and texture.
What is Maldon Pepper Sea Salt
Maldon Pepper Sea Salt is a premium blend of Maldon’s signature pyramid-shaped flakes combined with Tellicherry and pink peppercorns, designed to enhance flavour with both seasoning and spice.
Why use Maldon Pepper Sea Salt on scrambled eggs?
It adds both texture and a perfectly balanced peppery finish, elevating simple scrambled eggs without the needs for separate salt and pepper.
How do you make scrambled eggs soft and creamy?
Cook the eggs over low heat, stir gently, and remove them before fully set so they stay soft and silky.
Are Burford brown eggs good for scrambled eggs?
Burford brown eggs are known for their rich yolks and flavour, perfect when making scrambled eggs. We like to use Clarence Court Burdford Brown eggs as they have a dense golden yolk.
Can I make scrambled eggs without butter?
Yes, but butter adds richness and helps create a creamy texture. You can substitute with olive oil if preferred.
What bread is best with scrambled eggs?
Sourdough is ideal due to its texture and slight tang, but any crusty bread works well.
Are scrambled eggs healthy?
Eggs are high in protein and nutrients. This dish is balanced but contains fats from butter and eggs, so enjoy as part of a varied diet.
Can I add extra topping to scrambled eggs?
Yes – popular toppings to scrambled eggs include smoked salmon, avocado spinach, or mushrooms.
Serving Suggestions
Serve these classic scrambled eggs with Maldon Pepper Sea Salt with:
Smoked salmon for a luxury brunch
Avocado slices for a modern twist
Grilled tomatoes or mushrooms for a full breakfast experience
Fresh Burrata with Tomatoes and Maldon Chilli Sea Salt
This simple burrata with tomatoes recipe is a fresh, no-cook dish perfect for summer. Creamy burrata pairs beautifully with sweet heritage tomatoes, a kick of fresh chilli, and the distinctive heat of Maldon Chilli Sea Salt. Finished with olive oil and balsamic vinegar, it’s an elegant starter or light lunch ready in minutes.
How To Make Burrata and Tomatoes Salad with Chilli Sea Salt
Pace the chopped tomatoes in a bowl and toss gently with a splash of balsamic vinegar and extra virgin olive oil.
Arrange the tomatoes on a serving plate.
Place the burrata in the centre. If vegan or diary free, we recommend using Julienne Bruno’s Burrella.
Drizzle with additional olive oil.
Garnish with oregano leaves and sliced chilli.
Finished generously with Maldon Chilli Sea Salt and cracked black pepper.
Slice into the burrata and allow the creamy centre to spill over the tomato. Servce immediatley.
Bring burrata to room temperature before serving to ensure maximum creaminess.
Add crusty bread to mop up any of the juices, or to make the dish more filling in general.
Don’t skip the Maldon Chilli Sea Salt – it adds layered heat with the Aleppo pepper and bird’s eye chilli and texture.
What Makes Maldon Chilli Sea Salt different from regular salt?
Maldon Chilli Sea Salt combines the brand’s signature pyramid-shaped sea salt flakes with Aleppo pepper and bird’s eye chilli, adding both a delicate texture and a gentle heat, ideal for finishing dishes like burrata.
Can I use Maldon Chilli Sea Salt in salads?
Yes, Maldon Chilli Sea Salt is perfect for salads. It enhances flavour while adding a subtle kick, especially in fresh dishes like tomatoes and burrata.
What goes well with burrata and tomatoes?
Burrata and tomatoes pairs well with:
Fresh herbs like oregano or basil
Olive oil and balsamic vinegar
Cracked black pepper for depth
Crusty bread or sourdough for mopping up the fresh juices
Is This Burrata Recipe Healthy?
This dish is relatively healthy, packed with fresh tomatoes and healthy fats from olive oil, though burrata is rich and best enjoyed in moderation.
Can I Make Burrata and Tomato Salad in Advance?
It’s best served immediately, but you can prepare the tomatoes ahead and assemble just before serving.
How Spicy Is Maldon Chilli Sea Salt?
It provides a mild to moderate heat, designed to enhance ingredients rather than overpowering them.
What Type of Tomatoes Are Best For Burrata?
Heritage or heirloom tomatoes are ideal as they offer varied sweetness, acidity and colour.
Extracted from MEDesque by Georgina Hayden (Bloomsbury Publishing, £26). Photography by Laura Edwards.
Bring the Mediterranean Home
Few cookbook writers capture the spirit of modern Mediterranean cooking quite like Georgina Hayden. A London-based food writer, stylist and award-winning voice in contemporary food culture, Hayden’s cooking is deeply rooted in her upbringing above her grandparents’ Greek Cypriot taverna – an experience that shaped both her palate and her storytelling. With her latest book, MEDesque: Everyday Recipes with Mediterranean Roots, she broadens that perspective, inviting readers on a sun-drenched journey across Italy, Spain, the Middle Easter and beyond, while staying true to her signature warmth and accessibility.
A Mediterranean Kitchen, Reimagined
Extracted from MEDesque by Georgina Hayden (Bloomsbury Publishing, £26). Photography by Laura Edwards.
MEDesque is a celebration of vibrant, feel-good food designed for real life. With over 100 recipes ranging from weeknight staples to released weekend feasts, Hayden adapts classic Mediterranean flavours into dishes that are both approachable and full of flair. From gnocchi puttanesca to spiced lemon roast chicken and indulgent salted honey butter madeleines, the book brings together comforting favourites and modem twists, all infused with the sun-soaked spirit of coastal cooking. It’s a natural evolution of Hayden’s previous work, blending her heritage with a wider culinary curiosity and a commitment to making cooking joyful, generous and accessible for today’s home cook.
The Finishing Touch: Why Maldon Salt Is Great for Mediterranean Cuisine?
Maldon Salt Flavoured Range: Chilli (100g), Garlic (100g) and Smoked Sea Salt (125g) packs.
No Mediterranean-inspired kitchen is complete without attention to the smallest details – all that includes salt. Maldon Sea Salt, produced in Essex using hand-harvested traditional methods since 1882, is prized by chefs for its delicate, flaky crystals and clean, bright flavour. Often used as a finishing salt, it enhances dishes without overpowering them, adding both a subtle seasoning and a satisfying crunch.
Maldon Sea Salt works particuarly well in Mediterranean cuisine because it aligns closely with the core principles of that style of cooking: simplicity, high-quality ingredients and a celebration of natural flavour.
It enhances – not overpowers – fresh ingredients. Meditteranean cooking relies on fresh produce, olive oil, herbs, fish and grilled meats. Maldon Sea Salt has a clean, mild flavour that enhances these ingredients without masking them. It’s ideal for dishes like tomato salads, grilled veggies and seafood, where the natural taste is the star.
Its flaky texture adds contrast. One of Maldon Sea Salt’s defining qualities is it’s large, pyramid-shaped flakes which provide a delicate, light crunch. In Mediterranean dishes, this works beautifully as a finishing touch on grilled fish, roasted lamb or even flatbreads.
It supports the ‘less is more’ cooking mindset. Mediterranean cuisine is about restraint – letting ingredients speak for themselves. Maldon’s visible flakes make it easier to season lightly but effectively.
In Conversation with Georgina Hayden
Extracted from MEDesque by Georgina Hayden (Bloomsbury Publishing, £26). Photography by Laura Edwards.
Your new book MEDesque takes readers across the Mediterranean, from Italy and Spain to the middle East. What inspired you to expand beyond your Greek-Cypriot roots and explore such a wide culinary landscape?
Like many Cypriots, I feel lucky to have been raised in such a food-focused family. And while Greek and Cypriot food is incredible, when I started working in the food industry over 20 years ago I was lucky enough to work with chefs from all around the world, particularly the Mediterranean. I was able to travel and cook all around places like Italy, Spain, France, Morocco… And it’s all these experiences and interactions which have shaped the recipes in MEDesque. They have had a huge impact on the way I write and cook.
You describe MEDesque as filled with ‘delicious and easy recipes to be cooked at home by anyone’. How did you balance authenticity with accessibility for everyday cooks?
For me, I always try to write about what I know, where I have been and legitimate experiences. And MEDesque is made up from years of travelling and working all around the Mediterranean. Incorporating techniques and ingredients into weeknight recipes, that fit into the busyness of working and family life. My main source of inspiration has always been learning from our elders, there is so much wisdom to be absorbed. And some days I want to spend hours making gnocchi by hand, or frying and layering up a moussaka. But then other days I want to take those flavours and the essence of those recipes and make them quicker, more playful and more achievable. Most of us have less time than our grandmothers or fathers did, but that doesn’t mean we shouldn’t still eat nourishing, flavoursome food. And I hope thats what I manage to balance in my books.
From weeknight dinners to weekend feasts, the book covers a wide range of dishes! Do you have a particular recipe that’s special to you? We’d love to know!
Gosh, there are many. In terms of ‘special’ I’d say the MEDesque fish stew has a big place in my heart. You find fish stews all around the Mediterranean, and this one is inspired by all of them. It reflects the way I cook but also the beauty of blurred lines across food borders. It is also one of the only dishes my dad has asked for me to make on repeat – he is my biggest critic! And he adores this recipe, so this means a lot to me.
What would be your top tip for anyone new to cooking Mediterranean cuisine?
I don’t think Mediterranean cuisine is particularly taxing or challenging in technique, but what I would say is think about seasonality and ingredients. Make salads with sweet tomatoes in summer, slow cook dishes with root veg in winter… really think about how to get the best out of your ingredients. And get the best extra virgin olive oil you can for finishing dishes, it makes all the difference.
What does a normal day in the life look like for you, Georgina?
Gosh, there really isn’t a set day. It really depends on where I am in my book writing schedule. I give myself a few years between books, and within that there’ll be writing, travelling, development and shooting days. At the moment I’m on the promoting side of it, so lots of appearances, talks and filming. Which is all a lot of fun – sometimes the writing side can be quite isolating. But for me, the most important part is that I juggle it all around my kids. My family help me when I can’t be there to pick them up, but 9 times out of 10, I am the one dropping them off and picking them up. They’re still young, and I feel lucky to be able to work around them. I’ll often do interviews and filming while they are at school, then I’ll go back to work once they’re asleep, answering emails or any writing that needs to be done.
Name three things in the kitchen you can’t live without!
If we’re talking equipment then my favourite Blenheim forge chefs knife, my huge stone pestle and mortar and one of my many cast iron pots! I love cooking everything in one pan. On the hob or in the oven, they really are the best. If we are talking about ingredients then incredible extra virgin olive oil (I just brought some back from Crete where I learnt all about production), my vinegar barrel (I make my own red wine vinegar) and my shelf of herbs and spices – a cop out I know! But I can’t live without dried oregano and freshly ground cinnamon.
Do you have a favourite cookbook that you’re currently reading? We’d love to hear your recommendation!
Baking and the Meaning of Life by Helen Goh. I adore Helen – her recipes and flavour combinations are deeply delicious, but most importantly they work – everything is perfect. Also it branches into her other specialism which is psychology (like many people I find baking therapeutic and meditative). Helen is fascinating and this book is inspiring in so many ways.
Meatballs, Pasta and Peas Recipe
Extracted from MEDesque by Georgina Hayden (Bloomsbury Publishing, £26). Photography by Laura Edwards.
When it comes to family favourites and crowd-pleasers, you can’t go wrong with a meatball, and Georgina flipping loves this recipe. These meatballs are light, lemony and are a gorgeous way of getting greens into your dinner; the brothy recipe is comforting and fresh at the same time. Georgina’s kids love it, especially when she rolls the meatballs really small.
Serves: 4
Allergens: Diary Free & Gluten Free
Ingredients:
1 bunch of spring onions
2 garlic cloves
½ bunch of flat leaf parsley A few mint sprigs
50g breadcrumbs (gluten-free, if needed)
400g minced meat (beef or pork, I like a mixture of both)
1 unwaxed lemon Olive oil
1 litre chicken stock, or vegetable stock
180g mini pasta shells, or other small pasta shapes (gluten-free, if needed)
150g peas, frozen or freshly podded
40g pecorino or Parmesan (optional)
Maldon Original Sea Salt
Freshly ground black pepper
Method:
Trim and finely slice the spring onions. Peel and finely slice the garlic. Finely chop the herb leaves. Place half the sliced spring onions in a food processor with 1 of the sliced garlic cloves, the breadcrumbs, half the chopped herbs and the minced meat.
Finely grate in the lemon zest, season generously with salt and pepper and blitz until it all comes together (you can of course do this by hand and mix well in a bowl). Roll the mixture into small meatballs, around 2.5cm. Set a large casserole over a medium heat, drizzle in 3 tablespoons of olive oil and fry the meatballs for around 10 minutes, turning, until browned all over.
When the meatballs are browned and gnarly, pour the stock into the pan, bring to the boil and stir in the pasta and peas. Return to the boil, then simmer for 5–7 minutes, or until the pasta is tender. Remove from the heat and squeeze in the lemon juice. Taste the broth and adjust the seasoning as needed.
Finish by stirring in the remaining herbs and spring onions and serve in warmed bowls, finely grating over the pecorino or Parmesan, if using.
Where to Buy MEDesque
You can buy MEDesque 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 Georgina’s recipes!
A Flavour-Led Collaboration with Weber Grills
We’re excited to bring this recipe to life in collaboration with Weber Grills UK, combining bold live-fire cooking with the unmistakable quality of Maldon Salt. This partnership celebrates flavour, technique, and the joy of cooking outdoors – where smoke, heat, and seasoning work together to create unforgettable dishes.
Who Are Weber Grills
Weber is a globally trusted leader in outdoor cooking, known for it’s expertly designed grills and commitment to quality. Weber Grills UK continues that legacy with innovative charcoal, gas, and electric barbecues.
The Weber Master-Touch used in this recipe is ideal for smoking, searing, and grilling, giving you full control over heat and flavour – perfect for fishes like these Manuka-smoked lamb meatballs.
Meet the Chef: Melanie Brown of The Laundry
This recipe is created in collaboration with Melanie Brown, Chef, Sommelier, and founder of Brixton’s acclaimed restaurant The Laundry.
Melanie brings a unique perspective to cooking, combining classic European technique with bold, open-fire flavours inspired by her New Zealand upbringing. Her career spans leading kitchens, wine expertise, and restaurant ownership – giving her a holistic approach to flavour and hospitality.
Before opening The Laundry, Melanie worked in renowned kitchens including Raymond Blanc’s Le Petit Blanc and Jamie Oliver’s Fifteen, while also pioneering award-winning wine programmes in the UK.
Opened in Brixton, The Laundry is her flagship neighbourhood bistro – celebrated for its relaxed yet refined dining, seasonal produce, and carefully curated wine pairings.
At the heart of Melanie’s cooking is a philosophy rooted in honest ingredients, bold flavour, and open-fire cooking, where smoke becomes an essential ingredient rather than just a technique. This dish perfectly captures her style – layering smoke, spice, and freshness into a vibrant, balanced plate.
About This Recipe
These Manuka-Smoked Lamb Meatballs are rich, juicy, and packed with warming spices, elevated by layers of smoke and char.
Served with:
A deep, smoky charred tomato reduction
Creamy, lightly smoked feta
A vibrant sumac corn and carrot salsa
This is a dish that delivers contrast in every bite – smoky, tangy, creamy, and fresh – perfect for elevating your barbecue menu.
Why Maldon Smoked Sea Salt Matters
Maldon Smoked Sea Salt play a key role in enhancing this recipe. Its signature flaky texture and gentle smokiness:
A subtle smoky depth that compliments the Manuka wood smoke
Balanced depth without overpowering the lamb
A clean, mineral finish that elevates every element
Used within the meatballs and the dressing, it ties the entire dish together with bold, consistent flavour.
How To Make Manuka-Smoked Lamb Meatballs with Charred Tomato Reduction & Sumac-Corn Salsa
The Manuka Smoked Feta – Place the block of feta in a heat-proof dish. Use a stovetop smoker or a DIY foil tent with the Manuka chips to smoke the feta for 10–15 minutes until fragrant. Once smoked, place the feta in a food processor with the double cream and cream cheese. Blitz until completely smooth and aerated. Set aside.
The Meatballs – Combine soaked panko, lamb, Maldon Smoked Sea Salt, shallot, garlic, and spices. Roll into balls and sear in a hot pan until caramelised. Remove and set aside.
The Grill & The Salsa – Grill the halved vine tomatoes, corn, and carrots until charred and blistered. The Salsa: Whisk the sumac, red wine vinegar, Maldon Smoked Sea Salt, and light olive oil in a bowl. Cut the charred corn off the cob and toss into the dressing with the carrots and the oodles of coriander.
The Sauce Reduction & Blitz – In the meatball pan, sauté the shallot and garlic. Deglaze with red wine; reduce by half. Add tinned pomodorini and thyme. Simmer for 10 minutes. Add the charred vine tomatoes to the pan. Discard thyme and blitz the sauce until smooth. Stir in the balsamic. Reduce a little more.
Final Assembly – Return meatballs to the smooth sauce and simmer for 5–8 minutes.
To Plate – Spread a heavy layer of Smoked Feta Cream. Top with meatballs and sauce. Pile the Sumac-Corn-Carrot Salad on the side, Finish with lemon zest and more coriander.
Fire Up Your Grill & Get Cooking
Bring bold, smoky flavour to your next barbecue with this standout dish.
Tag us in your creations on socials – @maldonsalt – we’d love to see your take!
A Flavour-First Collaboration with Weber Grills
We’re proud to bring this recipe to life in partnership with Weber Grills UK, combining exceptional outdoor cooking with premium seasoning from Maldon Salt. This collaboration celebrates the art of live-fire cooking – where high-quality ingredients, expert grilling, and bold flavour comes together effortlessly. Whether you’re coking for a summer gathering or elevating your weekend barbecue, this dish showcases everything great grilling should be.
About Weber Grills
Weber is a globally recognised leader in outdoor cooking, trusted for high-quality grills that deliver consistent results. Weber Grills continues this heritage with expertly designed gas, charcoal, and electric grills built for performance and ease.
The Weber Genesis used in this recipe is perfect for two-zone cooking, allowing you to sear over high heat and finish gently, ensuring perfectly cooked, juicy lamb every time.
Meet the Chef: Ruben Dawnay of Ruben’s Rubens
This recipe was created in collaboration with Ruben Dawnay, founder of Ruben’s Reubens, a London-based smokehouse renowned for its bold, fire-led cooking.
Ruben began his journey during lockdown, smoking meats and curing fish from his parent’s garden in Brixton. Inspired by his Polish-Jewish heritage, he developed a unique style that blends traditional deli influences with modern barbecue techniques.
Since then, Ruben’s Reubens has grown into one of London’s most exciting BBQ concepts – hosting pop-ups, residencies, and earning a loyal following for its flavour-packed smoked meats. Ruben has also been recognised as one of CODE Hospitality’s ’30 Under 30 Rising Stars’, cementing his position as a rising talent in the UK food scene.
About This Recipe
This Maldon Garlic Salt-Crusted Lamb Neck recipe is designed for sharing – bringing together rich, smoky, fresh, and tangy elements in every bite.
Expect layers of flavour from:
Perfectly seared lamb neck
Creamy whipped tahini
Charred, smoky rescaldo peppers
Bright, herb-packed salsa verde
Crunchy pistachio dukkah
It’s a dish that feels both rustic and refined – ideal for elevated outdoor cooking.
Why Maldon Garlic Sea Salt Matters
Maldon Garlic Sea Salt flakes are central to this recipe’s success. Their delicate, pyramid-shaped flakes provide a clean crunch and even seasoning, while the garlic infusion enhances the lamb’s natural richness.
Used both as a crust and finishing touch, Maldon Garlic Sea Salt delivers:
Bold, savoury depth
Balanced seasoning without overpowering
A signature texture that elevates each bite
This isn’t just seasoning – it’s a key flavour component.
How to Make Maldon Garlic Salt-Crusted Lamb Neck with Whipped Tahini, Rescaldo Peppers, Salsa Verde & Dukkah
Dukkah – Toast coriander, cumin and fennel seeds in a dry pan until fragrant, about 2 minutes. Tip into a mortar. Toast sesame seeds until golden, add to mortar. Toast pistachios until just coloured, 2–3 minutes. Roughly crush everything together, make sure to keep some texture. Fold in sumac, crispy shallots and Maldon Original Sea Salt Flakes. Set aside.
Rescaldo Peppers – Preheat Weber gas grill on high, all burners, lid down for 10 minutes. Grill whole peppers directly on the grates, lid down, turning every 3-4 minutes until completely charred and collapsed. Transfer to a bowl, cover with cling film, rest 15 minutes. Peel, deseed, slice into wide strips. Dress with olive oil, vinegar and Maldon Original Sea Salt Flakes.
Whipped Tahini – Whisk tahini, lemon juice and garlic together. Add ice water a splash at a time until smooth and pale. Season with Maldon Original Sea Salt Flakes. Fold in labneh.
Salsa Verde – Finely chop parsley, mint, anchovies and capers together on a board. Scrape into a bowl. Whisk in garlic, lemon zest and juice, then stream in olive oil. Finish with vinegar.
Lamb – Pat fillets dry. Rub with olive oil, press Maldon Garlic Sea Salt Flakes generously onto all surfaces, season with black pepper. Set Weber to 2-zone: one side high, one side low. Sear on the hot side 3-4 minutes per side until deep and crusted. Move to the indirect side, lid down, until lamb hits target of 55°C internal. Rest 5-10 minutes.
To Plate – spread tahini across the base. Lay rescaldo peppers on top. Slice lamb against the grain and lay this on the peppers. Spoon over salsa verde. Finish with a heavy shower of pistachio dukkah and a final pinch of Maldon Garlic Sea Salt Flakes on the cut face of the lamb.
Fire Up Your Grill & Get Cooking
Bring bold, fire-cooked flavour to your table with this standout dish.
Shop Weber Grills UK for the ultimate barbecue setup.
Discover Maldon Sea Salt for perfectly balanced seasoning
Tag us in your creations on socials – @maldonsalt – we’d love to see your take
Introduction
This indulgent yet beautifully simple dish was created in collaboration with food writer and cook Margie Nomura, best known for her much-loved platform Desert Island Dishes. Combining bold flavours with comforting textures, this recipe celebrates seasonal ingredients and elevates everyday cooking with a touch of luxury – perfect for a cosy night in or an impressive dinner for guests.
About Margie Nomura (Desert Island Dishes)
Source: KITRI Spotlight: Margie Nomura
Margie Nomura is a professional chef, recipe developer, and the creator of Desert Island Dishes, a popular online destination for easy, approachable home cooking. With over ten years of experience as a private chef, Margie is passionate about creating recipes that deliver maximum flavour with minimal effort. Her philosophy centres around ‘low effort, high reward’ cooking – helping home cooks build confidence in the kitchen while enjoying delicious, unfussy meals.
Why Maldon Garlic Sea Salt Flakes Elevates This Dish
Maldon Garlic Sea Salt Flakes
The secret to this recipe’s depth of flavour is Maldon Garlic Sea Salt Flakes. Their delicate, flaky texture and balanced garlic infusion enhance each element of the dish – from seasoning the steak to enriching the wild garlic butter. Unlike standard salt, these flakes add both flavour and texture, ensuring every bite is perfectly seasoned while complementing the natural richness of the butter and steak.
How To Make Wild Garlic Butter Steak Bites and Cauliflower Puree
To make the wild garlic butter, add the wild garlic leaves to a blender with2 tbsp olive oil and the lemon juice and blitz to a puree. Add 200g of the butter (reserving the rest for the cauliflower) and a good pinch of Maldon Garlic Sea Salt and whizz until smooth. If you don’t have wild garlic just sub with 2-3 cloves garlic and add a handful of parsley or basil works too.
Cut the cauliflower until florets and boil until super tender then drain and transfer to a blender with the butter and a good pinch salt and blitz until smooth. Add the cream and blitz again. Cut the steak into bites, add to a bowl with olive oil, Maldon Original Sea Salt and pepper and mix. Get a pan very hot and add in the steak, turning so it’s browned on all sides.
Cook it to your liking, you can have it still pink in the middle or you can cook it through. Add in a generous spoonful of the wild garlic butter and let it melt and sizzle around the steak. Spoon the cauliflower puree into a bowl, top with the steak and plenty of the wild garlic butter. I served mine with some roasted tomatoes but serve it with whatever you like, some rocket or a green salad would work well.
Final Touch
This dish is all about simple ingredients elevated through flavour, texture and quality seasoning. Tried it yourself? We’d love to see! Tag us on social media and share your creations.
