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

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?

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.

1. 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.
2. 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.
3. 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

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

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:

1. 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.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Final Assembly – Return meatballs to the smooth sauce and simmer for 5–8 minutes.
6. 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.

• Shop Weber Grills UK to master live-fire cooking
• Discover Maldon Salt for next-level flavour
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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)

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

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

1. 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.
2. 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.
3. 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.

A jewel-bright, refreshing drink to see you through the warmest days. This hibiscus and elderflower iced tea steeps dried hibiscus flowers into a deep, tart infusion, sweetened with floral elderflower cordial and balanced by a pinch of Maldon Original Sea Salt flakes. Naturally caffeine-free and easily batched for a crowd, it’s the perfect partner for picnics and garden gatherings.

Why You’ll Love This Hibiscus Iced Tea

• Naturally Caffeine-Free: A vibrant, grown-up soft drink everyone can enjoy, any time of day.
• Sweet, Tart & Balanced: A pinch of Maldon Original Sea Salt flakes rounds out the tart hibiscus and floral elderflower beautifully.
• Easy to Batch: Steep, strain and chill ahead, then pour over ice – ideal for sharing on hot days.

How to Make Hibiscus Iced Tea (Step-by-Step)

1. Steep the hibiscus: Place the dried hibiscus flowers into a heatproof jug and pour over the boiling water. Leave to steep for 15–20 minutes, until the water turns a vibrant, deep colour – the longer it steeps, the deeper and more tart the flavour.
2. Strain and sweeten: Strain the mixture through a fine sieve into a clean jug. Stir in elderflower cordial to taste, plus a pinch of Maldon Original Sea Salt flakes to add a sweet-and-salty layer, until dissolved.
3. Serve over ice: Fill two glasses with ice and pour over the hibiscus tea. Garnish with lemon slices and mint sprigs and serve immediately. Alternatively, store the jug in the fridge ready to pour over ice later.

Tips for the Perfect Hibiscus Iced Tea

• Steep to taste: Longer steeping deepens both the colour and the tartness, so taste as you go and strain when it’s where you want it.
• Sweeten gradually: Add the elderflower cordial little by little – you can always add more, but you can’t take it back.
• A pinch goes a long way: Just a pinch of Maldon Original Sea Salt flakes balances the sweet-tart flavours, much like a pinch of salt in a sorbet – don’t overdo it.

What to Serve with Hibiscus Iced Tea

This iced tea is a refreshing match for the whole summer picnic spread. Serve it with crispy pork lettuce cups, chilli, lime and feta watermelon wedges, or mini strawberry, lemon and elderflower trifles, which echo the same elderflower notes. For presentation, float a few extra hibiscus flowers or summer berries in the jug.

Frequently Asked Questions

Can I make it ahead?

Yes – steep, strain and sweeten ahead of time and keep chilled in the fridge for up to 3 days. Add the ice and garnishes only when serving so they stay fresh.

Where can I buy dried hibiscus flowers?

Look in the tea or world-foods aisle of larger supermarkets, in health-food shops, or online. They’re sometimes labelled as ‘flor de Jamaica’.

 How can I sweeten it differently?

Swap the elderflower cordial for honey or a simple sugar syrup, and add a squeeze of fresh lemon juice for extra zing if you like.

An elegant summer dessert with barely any effort. These mini strawberry, lemon and elderflower trifles layer light Madeira sponge soaked in elderflower and lemon with creamy lemon mascarpone, fresh strawberries and soft whipped cream. A final pinch of Maldon Original Sea Salt flakes heightens the fruit and balances the sweetness, making each individual glass feel that bit more special.

Why You’ll Love These Mini Trifles

• No-Cook & Effortless: Just layer and chill – an impressive dessert that comes together in 15 minutes with no baking.
• Perfectly Portioned: Individual glasses or jars look beautiful on the table and travel well for picnics and parties.
• A Sweet-Salty Finish: A pinch of Maldon Original Sea Salt flakes lifts the strawberries and stops the dessert tasting one-note.

How to Make Mini Trifles (Step-by-Step)

1. Cut the sponge: Slice the Madeira sponge into 1-inch slices. Using a cookie cutter the same diameter as your glasses or jars, cut out 4 circles of sponge and set aside.
2. Make the elderflower lemon syrup: In a small bowl, mix together the elderflower cordial and lemon juice.
3. Make the lemon mascarpone: In another bowl, stir together the lemon yoghurt and mascarpone until smooth, then set aside.
4. Whip the cream: Add the double cream, icing sugar and vanilla bean paste to a bowl and lightly whip to soft peaks – take care not to over-whip so the topping stays light.
5. Assemble the trifles: Add a layer of sponge to the base of each glass and brush with the elderflower lemon syrup. Spoon over some lemon mascarpone, then a layer of chopped strawberries, and repeat the layers. Finish with a dollop of soft whipped cream and a pinch of Maldon Original Sea Salt flakes.

Tips for the Perfect Mini Trifles

• Match cutter to glass: Cut the sponge to the width of your serving glass so each layer sits flush and looks neat.
• Soft peaks only: Whip the cream just to soft peaks so the topping stays light and spoonable rather than stiff.
• Soak, don’t drown: Brush the sponge with the syrup rather than pouring it on, so the layers stay defined and don’t collapse.

What to Serve with Mini Trifles

These trifles are a light, refreshing way to finish any summer meal. Serve them after caprese sandwiches with pistachio pesto or crispy pork lettuce cups, and pair with a glass of hibiscus and elderflower iced tea to echo the elderflower notes. Raspberries, blueberries or a mix of summer berries all work just as well as strawberries.

Frequently Asked Questions

Can I make these ahead?

Assemble up to a few hours ahead and chill, then add the whipped cream and the final pinch of Maldon just before serving for the freshest finish.

Can I swap the strawberries?

Yes – raspberries, blueberries or any mix of summer berries work beautifully. Use whatever is freshest and in season.

How do I make these gluten-free?

Simply swap the Madeira sponge for a good gluten-free sponge cake; the rest of the recipe is naturally gluten-free.

A grazing-board hero that’s as good for you as it is moreish. This silky butterbean hummus is whipped smooth with tahini, lemon and Maldon Garlic Sea Salt, then served with homemade gluten-free seeded crackers and fresh crudités for dipping. It’s a generous, crowd-pleasing centrepiece for any picnic or summer spread, and almost entirely plant-based.

Why You’ll Love This Butterbean Hummus

• Silky-Smooth Hummus: A splash of cold water at the end whips the butterbeans into the lightest, creamiest hummus.
• Homemade Seeded Crackers: Crisp, seed-packed and naturally gluten-free, they’re far better than shop-bought – and easy to make.
• Built for Sharing: A generous dip, crunchy crackers and colourful crudités make an effortless grazing platter.

How to Make Butterbean Hummus (Step-by-Step)

1. Make the cracker mix: Preheat the oven to 180°C. In a large bowl, mix the flaxseed, brown rice flour, ½ tsp Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Pour over 250ml boiling water, stir together and set aside for 20 minutes to thicken as the chia and flax absorb the liquid.
2. Spread and bake the crackers: Line a large baking tray with parchment, tip on the mixture and smooth it right to the edges, as thin as possible. Sprinkle over the everything seasoning and fennel seeds, press them in gently, and bake for 30–40 minutes until golden and crisp. Cool completely on the tray.
3. Blitz the hummus: While the crackers bake, add the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt to a food processor and blitz to a paste. Add the olive oil and blitz again until smooth.
4. Make it silky: With the motor running, drizzle in the cold water and keep blitzing until completely smooth and silky. Taste and adjust with a little more Maldon Garlic Sea Salt if needed.
5. Break, top and serve: Once cooled, snap the cracker sheet into rustic shards. Spoon the hummus into a bowl, drizzle with olive oil and finish with a pinch of cumin and Maldon Garlic Sea Salt. Serve with the crackers and crudités for dipping.

Tips for the Perfect Butterbean Hummus

• Cold water for silk: Adding cold water at the end, with the motor running, is the trick to the smoothest, lightest hummus.
• Spread the crackers thin: The thinner and more even the layer, the crisper the crackers – take them right to the edges of the tray.
• Cool before breaking: Let the cracker sheet cool fully on the tray so it snaps cleanly into shards rather than bending.

What to Serve with Butterbean Hummus

This platter is the ideal centrepiece for a grazing table or picnic spread. Serve it alongside crispy pork lettuce cups, layered summer salads with the versatile Maldon dressing, or chilli, lime and feta watermelon wedges. Add olives, sun-dried tomatoes and warm flatbreads to build a fuller sharing board for a crowd.

Frequently Asked Questions

How far ahead can I make it?

The hummus keeps for up to 3 days in the fridge, and the crackers stay crisp for several days in an airtight container – making this an ideal make-ahead platter.

Why did my hummus turn out grainy?

Keep blitzing and add the cold water gradually with the motor running. The water emulsifies the tahini and beans into a smooth, silky texture – patience is key.

Are the crackers really gluten-free?

Yes – they’re bound by the chia and flaxseed rather than wheat, with brown rice flour, so they’re naturally gluten-free (do check your everything seasoning if you need them to be certified).

A showstopping plate that comes together in minutes. These chilli, lime and feta watermelon wedges char sweet, juicy watermelon on the griddle, then top it with salty feta, fresh chilli, zesty lime and cooling mint – all finished with a flake of Maldon Chilli Sea Salt. Sweet, salty, smoky and fresh all at once, it’s the easiest way to bring a wow factor to a summer BBQ or picnic spread.

Why You’ll Love These Watermelon Wedges

• Sweet Meets Salty: Charred watermelon, salty feta and a flake of Maldon Chilli Sea Salt create an irresistible sweet-salty balance.
• Ready in Minutes: Just 10 minutes of prep and a quick char on the griddle or BBQ – no cooking skills required.
• A Real Crowd-Pleaser: Vibrant, colourful and served as easy-to-grab wedges, it’s made for sharing outdoors.

How to Make Watermelon Wedges (Step-by-Step)

1. Char the watermelon: Place the watermelon wedges onto a hot griddle pan or BBQ. Char for a few minutes on each side until you have clear grill marks and a lightly smoky edge – this concentrates the sweetness and adds a subtle smokiness.
2. Arrange and top: Arrange the charred wedges across a large platter, then scatter over the diced chilli, crumbled feta and lime zest.
3. Season and finish: Finish with a generous pinch of Maldon Chilli Sea Salt and the picked mint leaves. Add the lime wedges to the platter to squeeze over just before eating.

Tips for the Perfect Watermelon Wedges

• Get the griddle hot: A properly hot griddle or BBQ gives clean char marks quickly, without turning the watermelon mushy.
• Pat the wedges dry: Blot the cut surfaces before grilling so they char rather than steam.
• Balance the heat: Maldon Chilli Sea Salt brings gentle warmth, so go easy on the fresh chilli if you’re serving a crowd.

What to Serve with Watermelon Wedges

These wedges are a vibrant addition to any summer table or BBQ. Serve them alongside crispy pork lettuce cups, caprese sandwiches with pistachio pesto, or butterbean hummus with seeded crackers and crudités. A jug of hibiscus and elderflower iced tea makes the perfect refreshing match. They work just as well warm off the griddle or cooled for a picnic platter.

Frequently Asked Questions

Can I make these ahead?

Char the watermelon a few hours ahead and keep it chilled, then add the feta, chilli, mint and Maldon Chilli Sea Salt just before serving so nothing goes soggy.

What if I don’t have a BBQ or griddle?

A hot, dry frying pan works just as well for charring, or you can skip the char altogether for a fresh, no-cook version.

How do I pick a ripe watermelon?

Look for one that feels heavy for its size with a creamy-yellow patch where it sat in the field – a sign it ripened on the vine.

Layered Summer Salads: 3 Varieties, 1 Versatile Dressing

One simple method, three vibrant salads and a single versatile dressing that ties them all together. These layered summer salads – chicken and chickpea, lentil and butternut squash, and salmon and new potato – are built to be made ahead, so they’re ideal for picnics, lunchboxes and easy meal prep. A Maldon Smoked Sea Salt dressing brings the whole trio to life.

Why You’ll Love These Layered Summer Salads

• Three Salads, One Dressing: Mix and match all week – every salad is dressed with the same quick, smoky Maldon vinaigrette.
• Genuinely Make-Ahead: Layered in jars with the dressing kept separate, these stay crisp and fresh in the fridge for days.
• Effortlessly Portable: Jars travel beautifully, making these the ultimate grab-and-go picnic or desk lunch.

How to Make Layered Summer Salads (Step-by-Step)

1. Prep each salad’s components: Roast the butternut squash and cook the lentils for the lentil salad; boil and cool the new potatoes for the salmon salad. Massage the kale with a pinch of Maldon Smoked Sea Salt flakes to soften it. Everything can be batch-prepped ahead to make assembly quick.
2. Layer up each salad: For each salad, layer the elements into a jar or container in the order they’re listed. Heavier, sturdier ingredients go at the bottom, with delicate leaves and herbs on top – keeping them away from the dressing is what keeps everything fresh.
3. Make the versatile dressing: Add all the dressing ingredients to a jar, screw the lid on tightly and shake well until thickened and emulsified. The Maldon Smoked Sea Salt gives a subtle depth that works across all three salads.
4. Store or take on the go: Keep the layered salads in the fridge or pack them up for a picnic, with the dressing in a separate jar until serving.
5. Dress and serve: Just before eating, drizzle over some dressing, add the lid and shake again to coat. Tip out onto a plate or eat straight from the jar.

Tips for the Perfect Layered Summer Salads

• Layer in the right order: Build from sturdy to delicate so leaves and herbs never sit in the dressing until you’re ready to eat.
• Dress at the last minute: Keep the dressing in its own jar and shake it through just before serving to keep everything crisp.
• Batch the dressing: The Maldon Smoked Sea Salt dressing keeps for up to a week in the fridge – make double for the week ahead.

What to Serve with Layered Summer Salads

These salads are a flexible base for any summer spread. Serve them alongside caprese sandwiches with pistachio pesto for a fuller picnic, or with butterbean hummus, seeded crackers and crudités for a grazing-style lunch. The versatile dressing also works beautifully over any seasonal veg, grains or leaves you have to hand, and a boiled egg or some halloumi makes any of the three more filling.

Frequently Asked Questions

How far ahead can I make them?

Layered salads keep well in sealed jars in the fridge for up to 3 days, as long as the dressing is kept separate and added only when you’re ready to eat.

Why layer the salad in a jar?

Layering keeps the heavier, wetter ingredients at the bottom and the leaves on top, so nothing wilts. Jars also travel upright without spilling – ideal for picnics and packed lunches.

Can I make these vegetarian or vegan?

Easily. Skip the chicken, salmon, parmesan and feta, or swap in extra roasted veg, beans and seeds. The dressing is naturally vegetarian – use maple syrup in place of honey to make it vegan.