If you’re looking for the ultimate side dish to elevate steaks, roast chicken, or even your Christmas dinner, fondant potatoes are pure luxury on a plate! Using Maris Piper potatoes (or Yukon Gold as an US alternative), these beauties are cut into thick rounds, about 1.5-inch slices, to create the perfect balances of golden crust and a creamy, fluffy centre.
The magic begins in a heavy-based pan or cast iron skillet, where butter foaming gently kisses the potatoes as you baste them to perfection. Aromatic garlic cloves, rosemary sprigs, and thyme sprigs infuse every layer with deep, savoury notes. After searing, you’ll reduce stock until it forms a rich glaze that clings to each piece like velvet.
Season generously, finishing with a pinch of smoked sea salt – Maldon Smoked Sea Salt flakes add a subtle, earthy whisper that makes this dish unforgettable.
How to Make Fondant Potatoes with Garlic, Rosemary & Thyme
Step 1 – Prep and Sear
Pat the potato rounds dry. Preheat a large heavy‑based or cast‑iron pan over medium‑high.
Add olive oil; when shimmering, arrange potatoes cut‑side down in a single layer.
Tip: Don’t crowd the pan; work in batches if needed for even crust.
Step 3 -Add Flavour and Baste
Add butter; when foaming, add crushed garlic, rosemary and thyme.
Tilt the pan and baste the potatoes for 30–60 seconds.
Step 4 – Simmer in Stock
Carefully pour in stock around the potatoes (aim for liquid to come halfway up the sides).
Cover and gently simmer 20–25 minutes until fork‑tender and the stock has reduced to a glossy, buttery glaze.
Cue: A skewer should slide in easily; edges remain intact with a creamy centre.
Step 5 – Finish and Serve
Discard woody herb stalks. Taste the glaze; finish with a pinch of Maldon Smoked Sea Salt. Serve immediately.
Tips & FAQs
Tips
Use evenly sized rounds for consistent cooking; trim ends to create flat surfaces.
If your pan is oven‑safe, you can finish covered at 200°C/180°C fan (400°F) for 15–20 minutes instead of stovetop.
Stock should reach halfway up the potatoes; increase slightly if using a wider pan.
For extra smokiness, finish with a light sprinkle of Maldon Smoked Sea Salt flakes just before serving.
FAQs
What are the best potatoes for fondant potatoes
Floury/waxy‑all‑rounders like Maris Piper or Yukon Gold hold shape yet turn creamy inside
How long do fondant potatoes take to cook?
About 30 minutes total: 8–12 minutes to brown, then 20–25 minutes to simmer until tender.
Can you make fondant potatoes ahead of time?
Yes—brown and simmer until just tender, cool in the glaze, then reheat gently with a splash of stock and a fresh knob of butter.
Can this be vegetarian or vegan?
Vegetarian: use vegetable stock.
Vegan: swap butter for plant‑based block and use vegetable stock.
Serving Suggestions
Serve alongside steak, roast chicken, lamb, or festive mains.
Spoon over pan juices; add chopped chives or parsley for freshness.
For entertaining, cut smaller 2.5 cm / 1‑inch rounds and present on a platter with extra smoked sea salt.
Storage & Reheating
Fridge: Store in an airtight container with leftover glaze for up to 3 days.
Reheat: Pan with a splash of stock over medium‑low, basting until hot; or oven at 180°C/160°C fan (350°F) covered for 10–12 minutes. Avoid microwaving to keep edges crisp.
Bring warmth and depth to your Christmas dinner with this classic side dish: tender red cabbage, gently braised low and slow in a heavy-based pot until glossy and fragrant. The secret lies in the sweet-sour balance – a splash of red wine vinegar and a touch of soft brown sugar, paired with apple slices for natural sweetness. Finish with a generous sprinkle of Maldon Original Sea Salt flakes for that perfect crunch and freshness.
This dish is a make-ahead dream – leftovers reheat gently and taste even better than next day. A vibrant, spiced companion to roast meats, it’s the side that completes the festive table.
How to Make Red Cabbage with Christmas Spices
Step 1 – Soften the Onion
Warm olive oil and half the butter in a large heavy‑based pot over medium heat.
Add onion and a pinch of Maldon Sea Salt; cook 10–15 minutes, stirring occasionally, until softened and lightly browned.
Step 2 – Bloom the Spices
Add cinnamon, grated nutmeg and ground cloves; fry 1 minute until fragrant.
Step 3 – Add Cabbage and Coat
Add sliced red cabbage; toss to coat in the spiced, buttery mixture.
Step 4 – Add Apple, Sugar and Vinegar
Stir in apples, soft brown sugar and red wine vinegar until evenly combined.
Step 5 – Braise Gentle
Reduce heat to low, cover and cook 30–40 minutes, stirring now and then, until the cabbage is tender but not mushy and the liquid has reduced to a light glaze.
Step 6 – Finish and Season
Stir in the remaining 25g butter. Taste and adjust with more sugar, vinegar or Maldon Sea Salt to balance sweet‑sour seasoning.
Tips & FAQs
Tips
Slice cabbage evenly for consistent cooking; remove the tough core.
Sweet‑sour balance: start with the listed sugar and vinegar, then adjust at the end.
To prevent bitterness, keep heat low and cook gently; add a splash of water if the pan looks dry.
Make‑ahead friendly: flavours deepen after resting.
FAQs:
How long to cook braised red cabbage?
About 1 hour total: 10–15 minutes to soften the onion, then 30–40 minutes covered on low until tender.
Can you freeze braised red cabbage?
Yes. Cool completely, pack in airtight containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
What apples work best?
Firm, sweet‑tart eating apples (e.g., Braeburn, Gala, Jazz) hold shape and balance acidity.
Can I make this vegan?
Absolutely—use olive oil or plant‑based butter instead of dairy butter and season with Maldon Original Sea Salt.
Serving Suggestions
Serve alongside roast turkey, ham, pork belly or goose; it cuts through rich mains.
Finish with a final pinch of Maldon flakes for sparkle, or stir in a handful of raisins for extra sweetness.
Storage & Reheating
Fridge: Cool, then refrigerate in an airtight container for 4–5 days.
Reheat: Pot over low heat with a splash of water or apple juice; stir until steaming.
Freeze: Up to 3 months; reheat from thawed for best texture.
Tried This Recipe?
Rate it and share your tips in the comments. For more festive sides and make‑ahead recipes, browse our Christmas collection.
We’re thrilled to announce the launch of Maldon Pepper Sea Salt – a bold new seasoning that elevates the classic pairing of salt and pepper.
Crafted with care, this new blend features our iconic hand-harvested sea salt flakes, expertly combined with Tellicherry and pink peppercorns. The result? A delicious, aromatic and warming taste that’s perfect on steak, eggs, soups and salads – and everything in between.
Premium Ingredients, Perfectly Balanced
The delicate, clean taste of Maldon’s world-famous sea salt flakes perfectly complements the fruity notes of pink peppercorns and the warmth of Tellicherry peppercorns. Together, they create a sweet, woody and robust aroma with layers of depth and flavour.
As with all our flavoured salts, we select only the finest ingredients to create exceptional flavour combinations.
Available Now
Maldon Pepper Sea Salt is available now in 488 Morrisons stores across the UK and online. Each 50g tub is fully recyclable, features our distinctive pyramid-inspired branding, and comes in a stylish pink and grey colourway – a nod to the pink peppercorns within. Upgrade your pantry with premium flavour.
A Legacy of Craftmanship
Since 1882, Maldon has been hand-harvesting sea salt using traditional methods that ensure purity, texture and flavour. This artisanal approach continues to define everything we do – and Maldon Pepper Sea Salt is the latest expression of that legacy.
Ed Cudlipp, also known as ‘Cud Cooks’, brings the heat with his Hot Honey Wings with Maldon Chilli Salt – the perfect balance of crisp, spicy, sweet, and savoury. Coated in a buttery hot honey glaze and finished with Maldon Chilli Sea Salt flakes, these wings are as fiery as they are addictive. It’s the kind of recipe that turns a casual night in into a feast.
Step 1 – Prep the wings
Preheat the oven to 170°C.
Toss the wings in olive oil, garlic powder, onion powder, smoked paprika, and a generous pinch of Maldon Chilli Sea Salt.
Step 2 – Roast until crispy
Arrange the wings on a wire rack set over a baking tray.
Roast for 1 hour until golden, crisp, and cooked through.
Step 3 -Make the glaze
In a small saucepan, melt the butter.
Add honey, hot sauce, apple cider vinegar, and Maldon Chilli Sea Salt.
Stir and warm gently until smooth and combined.
Step 4 – Toss and finish
Once the wings are cooked, transfer them to a bowl and pour over the hot honey glaze. Toss until the wings are evenly coated and sticky.
Finish with a squeeze of lemon, sprinkle of chives, and a final pinch of Maldon Chilli Sea Salt for an extra chilli kick.
Sticky, spicy perfection – wings that balance sweetness, heat, and Maldon’s signature salt crunch.
How Did You Find This Recipe?
Tag @cud_cooks on Instagram when you make them – he’d love to see your take on it. Comment below how this recipe went for you in the comment’s section below!
Bring bold flavours and vibrant colour to your Diwali table with Romy Gill’s whole roasted spiced cauliflower, a showstopping dish that’s as nourishing as it is festive. Marinated in a fragrant homemade spice blend and roasted until golden and tender, the cauliflower is served atop of a creamy bed of homemade hummus, creating a beautiful contrast of textures and tastes. .
The final flourish – a sprinkle of Himalayan Pink Salt, Selected by Maldon – adds a delicate mineral depth that enhances every bite. This dish is a celebration of spice, warmth, and togetherness, perfect for sharing with loves ones during the Festival of Lights.
How To Make a Whole Roasted Spiced Cauliflower Served on Hummus?
Photography by Matt Inwood
Start by making the spice blend. Place all the listed ingredients into a blender, blitzing until it becomes a fine powder. Pour into a small dish and keep aside.
In a bowl, add the spice blend and oil together and whisk it. Rub the blend all over the cauliflower evenly. Transfer to a baking tray with parchment paper underneath, and leave aside for 15 minutes at room temperature, to marinate.
In the meantime, pre-heat the oven at 200 degrees.
Cover the marinated cauliflower with foil before placing in the oven. Cook for 25 minutes. After 25 minutes remove the foil and cook for another 20 minutes. Please note, that all ovens are different, so if it needs another 5 minutes then please do give an extra 5 minutes to ensure the cauliflower is roasted evenly.
Whilst the cauliflower is cooling, make the hummus. Place all the listed ingredients into a a blender and blitz until it becomes a creamy thick paste.
Add a generous spoonful of hummus onto the plate, placing the whole roasted cauliflower on top.
Serve with roasted cauliflower and small handful of green roasted pumpkin seeds.
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!
