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  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

Make Christmas roast beef the easy way. A 2kg sirloin roasting joint is seared for a flavourful crust, then roasted over a tray of carrots, parsnips and onions. Finished with a quick red wine jus and seasoned with Maldon Sea Salt, this roast beef recipe delivers tender, medium‑rare slices and caramelised vegetables—perfect for a show‑stopping festive main.

How to Make Christmas Roast Beef with Easy Veg Medley

Roast beef joint with easy veg medley

Step 1 – Temper and Season the Beef

  1. Remove the beef from the fridge 2 hours before cooking. Pat dry and season all over with Maldon Sea Salt. Drying is important as it allows the meat to brown faster; salting in advance can also help with creating a crispier crust.

Step 2 – Preheat and start the Vegetables

  1. Preheat the oven to 180°C fan (200°C conventional/392°F).
  2. Toss onions, carrots, parsnips and thyme with 2 tbsp olive oil; season with Maldon Sea Salt and black pepper. Spread on a large roasting tray and roast 5–10 minutes while you sear the beef.

Step 3 – Sear the Beef

  1. Heat a large frying pan over high heat with oil or beef fat. Sear the beef on all sides until well browned.

Step 4 – Roast Over the Vegetables

  1. Set the browned beef on top of the vegetables, pour in the glass of red wine.
  2. Roast for about 20 minutes per kilo at 180°C fan (≈9 minutes per lb) — around 40 minutes for a 2kg joint — turning the tray halfway for even cooking.

Step 5 – Check Temperature and Rest

  1. For best accuracy, use a meat thermometer in the centre of the thickest part:

2. Temperatures rise during resting to ~51–53°C (124–127°F) rare or 54–56°C (129–133°F) medium‑rare.

3. Transfer beef to a warm plate, tent loosely with foil and rest 20 minutes. Keep veg warm in the oven if needed.

Step 6 – Serve

Slice against the grain. Serve with the roasted vegetables, creamed horseradish and mustard. Spoon over the red wine pan juices.

Tips & FAQs

Serving Suggestions

Storage & Reheating

Have You Tried this Christmas Roast Beef?

Share your tips in the comments and tag #MaldonSalt. For more festive mains and sides, browse our Christmas recipes collection.

Nothing says Christmas quite like a tray of Spiced Orange Mince Pies, their buttery shortcrust pastry baked to flaky, crisp edges and dusted with a whisper of icing sugar. These festive treats combine sweet citrus and warm spice with a hint of grated apple for extra juiciness, all tucked beneath star lids or elegant diamond lids for that classic holiday look. A pinch of Maldon Smoked Sea Salt flakes creates a subtle depth that balances the sweetness beautifully.

You can serve these warm with brandy butter or brandy cream. These pies are a make-ahead marvel – they freeze and reheat like a dream, making them ideal for stress-free entertaining. Glossy, spiced and utterly irresistible, they’re the ultimate festive treat.

How to Make Spiced Orange Mince Pies

Step 1 – Make and Chill the Pastry

Step 2 – Prepare Cases and Lids

Step 3 – Mix the Filling

In a bowl, combine mincemeat, grated apple, orange zest and Maldon Smoked Sea Salt.

Step 4 – Fill and Seal

Step 5 – Bake

Step 6 – Cool and Serve

Tips & FAQs

Tips

FAQs

Serving Suggestions

Storage & Reheating

Baked These Already?

Rate the recipe and share your tips in the comments. For more Christmas baking ideas, browse our festive collection.

Take your festive favourite to the next level with these irresistible pigs in blankets, glazed in sweet heat and finished with a pinch of Maldon Chilli Sea Salt flakes. Imagine smoky sausages wrapped in crisp bacon, roasted until deeply golden with crisp edges, then coated in a sticky glaze of warm honey infused with a pinch of fiery chilli sea salt…pretty delicious, right?

Always start by lining a roasting tray with parchment for easy clean-up, then roast until sizzling. While they cook, gently dissolve the chilli sea salt into the honey for a fiery-sweet drizzle that clings beautifully as you baste the sausages wrapped in bacon.

Pile these beauties high on a buffet, or make them your make-ahead hero – they freeze and reheat like a dream. Whether it’s Christmas, game day, or a casual gathering with friends and family, these pigs in blankets deliver bold flavour in every bite.

How to Make Pigs in Blankets with Hot Honey

Step 1 – Heat the Oven and Wrap

Step 2 – Roast Until Golden

Roast 25–30 minutes until the bacon is deeply golden and sausages are cooked through (juices run clear; 74°C/165°F internal).

Step 3 – Make the Hot Honey

Step 4 – Finish and Serve

Drizzle 2–3 tbsp hot honey over the pigs in blankets. Serve the rest alongside so people can add extra heat.

Tips & FAQs

Tips

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Storage & Reheating

Accessibility & Dietary Notes

Contains pork; not suitable for halal/kosher. Contains honey (not for infants under 1). Gluten content depends on sausages used. If vegetarian, ready-made options from brands include Beyond Meat and Quorn. If Vegan, ready-made options from brands include Richmondand Linda McCartney.

Tried this recipe?

Rate it and share your tips in the comments. For more easy Christmas canapés and sides, browse our festive collection.

Celebrate winter flavours in style with this stunning vegetable pithivier, a French-inspired centrepiece that’s as beautiful as it is delicious. It’s essentially a doomed filling of sweet caramelised onions, earthy cooked chestnuts, and vibrant winter veg – think tender butternut squash slices, jewel-toned beetroot slices and wilted spinach with grated nutmeg. All encased in buttery puff pastry lid and base, baked until golden and crisp with flaky layers.

The recipe is all about low and slow, caramelising onions in a heavy-based pot, layering in vegetables for depth and colour. Season generously with Maldon Original Sea Salt flakes for a delicious crunch. Once assembled, you can score the pastry with a lattice or spiral pattern, crush with egg wash for that irresistible shine, and bake on a preheated tray in a fan oven until the pastry in bronzed nicely.

Serve warm with a dollop of horseradish crème fraiche and a sprinkle of fresh dill for brightness. Perfect for a festive table or an elegant vegetarian main.

How to Make a Vegetable Pithivier

Equipment needed:

Heavy‑based pot, 2 large roasting trays, large frying pan or wide pot with lid, pastry brush, sharp knife for scoring, baking sheet (preferably preheated), 30 cm and 25 cm guides/plates for cutting circles, parchment

Step 1 – Caramelise the Onions

Step 2 – Roast the Root Vegetables

Step 3 – Wild and Season the Spinach

Step 4 – Cut the Pastry

Roll pastry sheets to ~2 mm thick. Cut one 25 cm circle (base) and one 30 cm circle (lid).

Step 5 – Build the Dome

Step 6 – Enclose, Score and Chill

Step 7 – Bake and Serve

Tips & FAQs

Tips:

FAQs:

Serving Suggestions

Storage & Reheating

Made This Already?

Rate the recipe and share your tips in the comments. For more festive vegetarian mains, browse our Christmas collection.

Indulge in the ultimate festive sharing experience with this stunning baked Camembert with a cheese bread wreath – a show-stopping party centrepiece perfect for your Christmas Canape spread or grazing board. A bubbly cheese centre is surrounded by golden pull-apart rolls made from strong white bread flour, shaped into dough balls, brushed with egg wash, and seasoned with fragrant Maldon Garlic Sea Salt flakes, garlic slices, and thyme sprigs. Proved in a warm place to rise and baked to perfection, these golden rolls are ideal for dipping bread into the molten Camembert, especially when paired with chive butter, chutney, or relish.

How to Make Baked Camembert with Sharing Bread

Step 1 – Make the Dough

  1. Add flour, yeast, Maldon Garlic Sea Salt, thyme leaves, olive oil and warm water to a stand mixer bowl.
  2. Mix on low with a dough hook until combined, then medium for 5–7 minutes until smooth and stretchy. You know the dough is ready when it’s elastic and passes a gentle ‘windowpane’ test.

Step 2 – First Rise

  1. Transfer to a lightly oiled bowl, cover with a tea towel and prove in a warm place for 1–1.5 hours, until doubled. The dough should feel pillowy and leave a slight indent when pressed.

Step 3 – Shape the Sharing Bread

  1. Knock back the dough briefly. Divide into 20 balls (about 40–45g each) for even baking.

Step 4 – Arrange and Second Prove

  1. Line a large baking sheet with parchment. Place a heatproof bowl in the centre (a few cm wider than the camembert).
  2. Arrange dough balls around the bowl with a little space between each. Cover and prove 30 minutes, until puffed.

Step 5 – Bake the Rolls

  1. Preheat oven to 200°C fan. Brush dough with beaten egg.
  2. Bake 25–30 minutes until risen and golden on top and underneath. Cool slightly on the tray. The baked rolls should sound hollow when tapped on the base.

Step 6 – Bake the Camembert

  1. Unwrap the camembert and place back in its (oven‑safe) wooden box, lid off. Score the top and insert garlic slices and thyme. You should only bake in a wooden box that states it’s oven-safe; remove all plastic/foil.
  2. Place on a small tray and bake 10–15 minutes until the centre is melted and oozy.

Step 7 – Make the Chive Butter

  1. Melt butter in a small pan. Stir through chives and a pinch of Maldon Garlic Sea Salt.

Step 8 – Finish and Serve

  1. Brush warm rolls with chive butter. Set the baked camembert in the middle and serve immediately with chutney or relish for dipping.

Tips & FAQs

Tips

FAQs

Serving Suggestions

Storage & Reheating

Have You Tried This Festive Baked Camembert with Sharing Bread?

Tell us how it went in the comments and tag your creations with #MaldonSalt. For more crowd‑pleasing party starters, browse our Christmas recipes collection.