Celebrate Diwali with a burst of spice and tradition in every bite – Romy Gill’s spicy Bonda balls are the ultimate festive snack. These golden, crispy potato balls are packed with red onions, coriander, green chillies, and warming spices, then deep-fried to perfection. What makes them truly special is the finishing touch: a pinch of Maldon Sea Salt flakes, which enhances the bold flavours and adds a delicate crunch.
Inspired by Romy’s Indian heritage and love for vibrant, seasonal cooking, these naturally vegan treats are perfect for sharing with friends and family during the Festival of Lights. Serve them with your favourite chutney and let the celebrations begin.
How To Make Spicy Bonda Balls
Photography by Matt Inwood
Peel and diced the potatoes and then boil until they are soft and cooked. Drain the water, place them in a large mixing bowl and leave it cool down. Once the potatoes are cooled down, mash them.
Add rest of the ingredients into the bowl, expect the oil. Mix them well and shape them into 20 golf sized balls.
Place them on a baking tray and leave them in the fridge from 15 minutes.
After 15 minutes remove the tray from the fridge and leave it outside. Pour oil in a heavy-based medium size saucepan. Heat the oil over medium heat to 180 degrees. Add the Bonda balls to the hot oil, in batches. Cook evenly all sides for 3-4 minutes until golden brown on all sides.
Serve hot with any chutney of your choice. Romy serves her Bonda balls with mint and coriander chutney.
Ed Cudlipp, also known as ‘Cud Cooks’, brings roast chicken perfection to the table with this timeless recipe – a golden, crispy bird seasoned with Maldon Garlic Sea Salt, served alongside a rich, homemade garlic and tarragon mayonnaise. It’s the kind of dish that makes a Sunday roast feel effortless but special, with all the comfort and flavour of classic cooking elevated by Maldon’s fragrant garlic salt.
How to Make the Perfect Roast Chicken
Step 1 – Prepare the Chicken
Preheat the oven to 180°C. Stuff the chicken cavity with shallots, garlic cloves, and thyme.
Pat the skin dry, brush generously with olive oil, and season all over with Maldon Garlic Sea Salt.
Step 2 – Roast
In a large ovenproof pan, scatter shallots, garlic, thyme, and rosemary, then drizzle with oil. Place a wire rack over the top and set the chicken on it.
Roast for 1 hour 15 minutes until golden and cooked through.
Step 3 – Make the Mayonnaise
In a food processor, combine egg yolks, mustard, lemon juice, vinegar, sugar, Maldon Garlic Sea Salt, and grated garlic.
Blend briefly, then slowly drizzle in the oils with the motor running until thick.
Stir through chopped tarragon.
Step 4 Make the Gravy
Remove the chicken to rest in a warm place. Pour cider into the roasting pan, scraping up the caramelised bits.
Add chicken stock, bring to a boil, then strain. Return to a clean pan, whisk in butter, and simmer until reduced and glossy.
Step 5 – Serve
Carve the chicken and serve with the tarragon mayonnaise and pan gravy.
A crisp-skinned, succulent roast with layers of garlic, herbs, and Maldon’s unmistakable saltiness – the perfect roast chicken, elevated.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your roast. Comment below how this recipe went for you in the comment’s section below!
This month, Maldon Salt’s Cookbook Club is serving up a true feast for the senses with Sugar and Spice, the much-anticipated debut from Remi Odowu. From her verry first whisk of batter as a child in her family kitchen, Remi’s cooking journey has been guided by the vibrant, soulful flavours of her Ghanian and Nigerian heritage. Growing up in England, she learnt to layer spice and season with intension, always making food to be shared and savoured. Her love of flavour only grew as she travelled and cooked alongside her sisters, exploring cuisines and bringing that inspiration back home. Now, with a community of over one million food lovers following her creations, she’s poured her heart, and her years of kitchen wisdom into a cookbook that celebrates comfort, creativity and connection.
Sugar and Spice is more than a recipe collection, it’s a masterclass in making every bite count! Remi’s one-stop shop for weeknight dinners and indulgent desserts guides home cooks through everything from kitchen basics – how to chop an onion, stock your spice rack or master the magic of brown butter – to adventurous flavour-packed dishes like Brown Stew Chicken , Golden Arches Fish Burger and Char Siu Pork. She pays homage to her West African roots with family favourites such as Mum’s Best Jollof Rice, Groundnut Soup, and Puff Puff, while also tempting sweet tooths with delights like Cherry Bakewell Blondies , Caramelised Banana French Toast and Blueberry Cream Cheese Donuts. Whether you’re short on time or simply in need of a little culinary joy, Sugar and Spice is the ultimate comfort food book, Remi-style: bold, joyful, and impossible to put down.
In Conversation with Remi Odowu
Remi, we are loving Sugar and Spice so much here at Maldon! The book covers both hearty savoury dishes and indulgent sweet treats. Why was it important to include both in your debut cookbook?
Thank you so much! As much as I’d love to, I can’t eat cake for breakfast, lunch, and dinner so a balance of both is needed. Dinner is for the stomach and dessert is for the heart.
You grew up surrounded by the bold flavours of Ghanian and Nigerian cuisine. How did those early experiences shape your cooking style and the way you approach flavour today?
It made me love the idea of fusions and spices. Unseasoned food wasn’t a thing in our household, so I took that same approach to baking with bold flavours and creative combinations.
The book includes a “Cooking 101” section. What’s one simple kitchen skill or tip from that section that you think instantly transforms a home cook’s confidence?
A sharp knife! It’s vital in every kitchen, it makes your life so much easier and faster.
Many recipes have playful twists, like Vodka and Nduja Rigatoni or Curried Mutton Pot Pie. Can you share the story behind one of these creative mashups?
My husband is Jamaican and loves curried mutton. One day, we had leftovers (which is rare in this house!) and I decided to throw it into a pie. I was blown away! The curry powder egg wash takes it to another level too.
You launched your first baking business at just 19! How did that entrepreneurial start influence the way you write and test recipes today?
It taught me that “no” and giving up is never an option! If a recipe doesn’t work the first time, you just have to keep adjusting and tweaking until it does.
We’re dying to know, with so many recipes to choose from, come on, you MUST have a favourite?!
There are so many I love, but if I had to name a sweet and a savoury (because I really can’t pick one): Italian Sausage Lasagne and Banana Bread Cinnamon Rolls.
Name three things in the kitchen you can’t live without?
A spatula, kitchen scales, and a stainless steel pan!
Cheeky Lemon & Herb Chicken Recipe
Remi’s favourite no-fuss restaurant to meet up with her friends is a popular ‘cheeky’ chicken restaurant, but sometimes Remi wants to stay at home and save money so she’ll whip up this flavour-packed lemon and herb marinated chicken. Paired with piri-piri chips and Fanta with no ice, Remi is basically dancing in the Portuguese restaurant.
Serves: 4-5 people
Ingredients:
1.3–1.6kg whole chicken
Maldon Sea Salt and pepper
For the marinade sauce:
1 red pepper
2 African bird’s eye chillies, deseeded
12 garlic cloves, roughly chopped
20ml white wine vinegar
75ml olive oil
1 tsp paprika
2 sprigs of rosemary, leaves picked
30g fresh parsley, chopped
2 lemons, juiced
75ml Greek yoghurt
1 tbsp Maldon Sea Salt
Method:
First, toss all your sauce ingredients into a blender and whizz until you get a smooth, creamy mixture. If it looks a bit chunky, just scrape down the sides and give it another go to make sure everything is well combined. Taste a little of the sauce – if it needs a bit more punch, add some extra Maldon Sea Salt, pepper or chilli flakes until it’s just right for you.
Next, heat a large saucepan over medium heat, pour in your sauce and cook for 10–15 minutes, stirring occasionally, until it thickens up nicely. Transfer to a serving bowl or other heatproof container and let it cool slightly, then cover and pop in the fridge for a few hours (this helps the flavours really come together).
When you are ready to cook, preheat your oven to 200°C fan. Spatchcock your chicken, season with Maldon Sea Salt and pepper and place in a roasting tray. Pour about half of your delicious sauce all over the chicken, then roast for about45 minutes to 1 hour, or until the chicken is fully cooked through and the juices run clear, basting the chicken every 10 minutes with the remaining sauce.
How to spatchcock a chicken?
To spatchcock a chicken, place it breast-side down on a chopping board. Cut along both sides of the backbone sharp kitchen scissors, removing it entirely.
Turn the chicken over and press firmly on the breastbone to flatten the bird, then place on the prepared roasting tray.
Tip
When the chicken is cooled, move into an airtight container and refrigerate for up to 3 days. Leftovers work great on a bed of boiled sushi rice with pak choi or broccoli.
Where to Buy Sugar & Spice
You can find where to purchase Remi’s new cookbook from the list below, and start being creative 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 Remi’s recipes!
This Diwali, elevate your festive baking with a bold twist on tradition – Romy Gill’s savoury shortbreads infused with fragrant curry leaves and earthy nigella seeds. These buttery bites are delicately seasoned with a pinch of Maldon Sea Salt flakes, adding a clean finish that enhances every flavour.
Inspired by the vibrant spices of Indian kitchens and the warmth of celebration, Romy’s recipe brings together East and West in a beautifully balanced treat. Perfect for gifting, sharing, or simply savouring with a cup of chai as the diyas glow.
How To Make Shortbread with Curry Leaves and Nigella Seeds
Heat oil in a pan, once hot add the curry leaves,. Once they crisp up, remove from the pan and keep aside.
Beat the butter and the sugar together is mixing bowl until smooth.
Stir in the flour, Maldon Sea Salt flakes, nigella seeds and the fried curry leaves mix well. Once everything has combined well, knead the dough just enough so that the mixture comes together into a smooth ball of dough.
Sprinkle the flour on a clean surface, use a rolling pin to gently roll out. Once it is rolled out enough, cut into round circles and place onto a baking tray lined with the baking paper. Sprinkle with caster sugar and chill in the fridge for 15 minutes.
Pre-heat the oven 170 degrees. Bake in the oven for 15 minutes, and then turn the tray and cook for another 10 minutes or until pale golden brown. Set aside to cool on a wire rack.
Ed Cudlipp, also known as ‘Cud Cooks’, transforms a simple cabbage into something spectacular with this smoky, umami-rich recipe. His Charred Hispi Cabbage with Miso Butter and Maldon Smoked Sea Salt is a masterclass in balance – sweet caramelised edges, buttery richness, bright lime, and a deep, savoury hit of smoke. A perfect side for grilled meat, or a vegetarian showstopper in its own right.
Step 1 – Char the Cabbage
Heat a large frying pan over high heat and add olive oil. Place the cabbage halves cut-side down and fry hard for 4-5 minutes until deep golden and charred.
Step 2 –Roast until Tender
Transfer to a baking tray, cut-side up, and roast at 200°C for 25-30 minutes until the leaves are tender and slightly crisped at the edges.
Step 3 – Make the Miso Butter
While the cabbage roasts, combine butter, miso paste, lime juice, lime zest, and a pinch of Maldon Smoked Sea Salt. Mix until smooth.
Step 4 –Baste and Finish
Return the cabbage to the frying pan over medium heat. Add a generous spoonful of the miso butter and baste for 1-2 minutes until coated and caramelised.
Step 5 –Serve
Transfer to a serving plate. Spoon over extra miso butter, a squeeze of lime juice, and finish with a final sprinkle of Maldon Smoked Sea Salt.
Smoky, buttery, and irresistibly moreish – a perfect showcase for Maldon’s Smoked Sea Salt.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your version. Comment below how this recipe went for you in the comment’s section below!
Ed Cudlipp, also known as ‘Cud Cooks’, brings pure indulgence to the baking tin with his Maldon-Salted Chocolate Fudge Brownies – a rich, gooey recipe that celebrates chocolate in all its forms. Packed with generous chunks of dark chocolate and fudge , and finished with the unmistakable crunch of Maldon Sea Salt flakes, these brownies strike the perfect balance between sweet and savoury. It’s the kind of treat that turns a simple square into a decadent moment, ideal for sharing with friends or savouring all to yourself.
Here is how to make the brownies…
Preheat the oven to 180 °C (160 °C fan).
Line a 20cm square tin with parchment paper, leaving an overhang so the brownies can be lifted out easily.
In a heatproof bowl, combine the butter and chocolate chips. Melt gently, either in short bursts in the microwaves or over a bain-marie, until smooth.
Stir in the brown sugar into the melted chocolate and butter. Whisk in the eggs and vanilla until glossy and well combined.
Sift together flour and cocoa powder.
Fold gently unto the chocolate mixture until just combined.
Add the chopped dark chocolate and fudge chunks, folded them through so they’re evenly distributed.
Sprinkle a small pinch of Maldon Sea Salt flakes into the batter and fold gently.
Pour the batter into the prepared tin, and smooth the surface.
Bake for 30 minutes, until the top is set with a shiny crust and the centre is still soft.
Leave the brownies to cool in the tin for 10 minutes, top with Maldon Sea Salt and lift out.
Allow to cool for at least 20 minutes before slicing into squares.
Serve and enjoy.
Tip:
These brownies are best enjoyed warm or at room temperature. Rich, gooey, and finished with that unmistakable Maldon crunch.
Pairing suggestions:
Ice cream – The cold, creamy texture contrasts with the warm, gooey brownie.
Granola – The warming, nutty flavour pairs well with the sweet chocolate, whilst also providing a nice crunch to the soft brownie.
Fresh berries (raspberries, strawberries) – Their tartness cuts through the sweetness and adds brightness.
Tag @cud_cooks on Instagram when you make them – he’d love to see your creations.
Preheat the oven to 170C fan.
Roll the pastry to the thickness of a pound coin and drape into a 23cm fluted tart tin. Gently prick the base all over with a fork. Cover the pastry with parchment paper and fill the tin with baking beans. Place the tin on a baking tray (this will make getting the tin in and out of the oven easier).
Bake for 20 minutes then remove the baking beans and parchment paper and return to the oven for 10 minutes until the pastry is dry to the touch and very lightly golden.
For the filling, mix the pumpkin puree, sugar, spices and Maldon Smoked Sea Salt. Add the eggs and whisk until incorporated then whisk in the cream.
Pour the filling into the blind baked pastry and bake for 35-40 minutes until the filling is set. Leave to cool completely at room temperature then chill until ready to serve.
Serve with softly whipped cream and an extra sprinkle of Maldon Smoked Sea Salt.
Preheat the oven to 180C fan.
Toss the sausages, squash wedges, onion wedges, leek chunks, apples, oregano and olive oil in your largest roasting tray. Season with Maldon Sea Salt and lay the sausages on top of the vegetables.
Roast for 25 minutes then remove from the oven and add the stock to the base of the tray. Return to the oven for a further 25 minutes until the sausages are well browned and cooked through.
Meanwhile, for the mash, put the potatoes and parsnips in a large pot of cold salted water. Bring to the boil and cook for 10-15 minutes until the potatoes and parsnips fall off an inserted fork. Drain and leave to steam dry in the colander for a few minutes then return to the pot and mash with the butter. Once at your preferred consistency, stir in the sour cream and season to taste with Maldon Garlic Sea Salt and black pepper.
Scatter the chives over the mash and serve the sausages and vegetables straight from the tray.
Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
For the pastry, mix the flour and salt in a large mixing bowl. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs. Drizzle over the vinegar and water then use your fingertips to gently toss and distribute the liquid. Use the palm of your hand to bring everything together until it forms a shaggy dough.
Tip onto a work surface, pat and cup the dough into a disc. Wrap in parchment paper and chill in the fridge for at least an hour as you get on with the filling.
Preheat the oven to 200C.
Spread the squash, onions and carrots out on your largest roasting tray. You don’t want the vegetables to be overcrowded otherwise they’ll steam rather than brown, so use two trays if needed. Drizzle with olive oil and season with Maldon Sea Salt and black pepper. Roast for 25 minutes until lightly golden and beginning to caramelise. Leave to cool.
Mix the crème fraiche, cheddar, Dijon mustard and herbs.
Roll the pastry out to the thickness of a pound coin, about 30cm in diameter, and transfer to a parchment lined baking tray. Spread the crème fraiche mixture onto the pastry, leaving a 2-inch border. Top the crème fraiche mixture with the cooled roasted vegetables. Fold the pastry border up and over the filling, slightly overlapping the pastry at regular intervals. Brush the pastry with a beaten egg, then bake for 45-50 minutes, rotating the tray after 30 minutes, until golden and crisp.
Leave to settle for about 10 minutes before slicing and serving.
