Give the classic caprese a fresh, nutty twist. This caprese sandwich layers creamy mozzarella, sweet vine tomatoes and peppery rocket onto pillowy focaccia, all lifted by a vibrant homemade pistachio pesto and a pinch of Maldon Original Sea Salt flakes. It needs no cooking and wraps up beautifully, making it the perfect no-fuss picnic lunch for warm summer days.
Why You’ll Love These Caprese Sandwiches
A Fresh Take on a Classic: Nutty pistachio pesto brings something new to the familiar tomato, mozzarella and basil combination.
No Cooking Required: Just blitz, layer and wrap – ready in 15 minutes with zero time at the stove.
Picnic-Perfect: Sturdy focaccia and a firm pesto base make this sandwich travel brilliantly without going soggy.
How to Make Caprese Sandwiches (Step-by-Step)
Blitz the pistachios: Add the pistachios and crushed garlic to a food processor and pulse a few times to break them down. Keep it coarse for texture, or blitz further for a finer pesto – it’s entirely down to preference.
Build the pesto: Add the grated parmesan and basil leaves and pulse to a thick paste. Pour in the olive oil, lemon zest and juice, a pinch of Maldon Original Sea Salt flakes and cracked black pepper, then give it a final blend, loosening with a little more oil if needed.
Slice and spread the focaccia: Slice the focaccia in half horizontally through the middle, then spread the pistachio pesto generously across the cut side of the base.
Add the filling: Layer over the sliced tomatoes and mozzarella, then add a handful of fresh rocket. Season the tomato and mozzarella with a final pinch of Maldon Original Sea Salt flakes to draw out their flavour.
Cut and wrap: Place the focaccia lid on top, then cut the whole thing in half vertically to give two sandwiches. Wrap well and they’re ready to take away for the perfect picnic lunch.
Tips for the Perfect Caprese Sandwiches
Make extra pesto: The pistachio pesto keeps for a few days in the fridge under a thin layer of oil – it’s just as good tossed through pasta or spooned over salads.
Drain the mozzarella well: Pat the slices dry before layering so the sandwich stays firm rather than soggy in transit.
Season the tomatoes: A pinch of Maldon Original Sea Salt flakes draws out the tomatoes’ natural sweetness and balances the rich cheese.
Make the pistachio pesto up to 3 days ahead and keep it chilled. Assemble the sandwiches a few hours before eating so the focaccia stays in great shape, then wrap tightly until serving.
What can I use instead of pistachios?
Classic pine nuts, walnuts or almonds all work well in the pesto if you’d prefer – each gives a slightly different flavour and texture.
How do I stop the sandwich going soggy?
Drain and pat the mozzarella dry, and spread the pesto as a barrier on the bread. Keeping the sandwich cool until serving also helps the layers hold.
Turn a handful of fresh, summery ingredients into the ultimate sharing dish. These crispy pork lettuce cups pile sticky, glazed pork belly, soft rice noodles and crunchy julienned veg into cool little gem leaves, all brought together with a finishing pinch of Maldon Original Sea Salt flakes. Light, fresh and endlessly moreish, they’re made for picnics, alfresco lunches and lazy summer grazing.
Why You’ll Love These Crispy Pork Lettuce Cups
Made for Sharing: A help-yourself platter that’s as fun to build as it is to eat – perfect for picnics and outdoor entertaining.
Fresh Meets Crispy: Sticky, golden pork belly against cool lettuce, soft noodles and a zingy lime finish hits every texture in one bite.
Quick to Pull Together: Just 20 minutes of prep and a single pan for the pork means minimal fuss for maximum reward.
How to Make Crispy Pork Lettuce Cups (Step-by-Step)
Crisp the pork belly: Cut the pork belly slices into small, bite-sized pieces. Fry in a dry pan over a medium heat for 10–15 minutes, letting the fat render until the pieces turn beautifully golden and crisp – no oil needed.
Glaze until sticky: For the last few minutes, add 1 tbsp soy sauce and 1 tbsp honey to the pan. Let it bubble and reduce to a glossy glaze that coats every piece, then season with a pinch of Maldon Original Sea Salt flakes.
Prepare the noodles: Cook the vermicelli rice noodles to packet instructions, then drain and refresh under cold water to stop them cooking. Toss with the sesame oil so they don’t stick, and set aside.
Mix the dipping sauce: Combine the grated ginger, sriracha, remaining 1 tbsp honey, 1 tbsp soy sauce and the sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes, then taste and adjust the seasoning.
Assemble the cups: Lay the little gem leaves across a platter and load each one with noodles, carrot and cucumber, then the sticky pork. Drizzle over the sauce, scatter with sesame seeds and herbs, and finish with a final pinch of Maldon and lime wedges to squeeze over.
Tips for the Perfect Crispy Pork Lettuce Cups
Dry-fry for maximum crunch: Render the pork in a dry pan – its own fat does all the work, so there’s no need for extra oil.
Glaze at the very end: Add the honey and soy only in the final few minutes so the sugars turn sticky rather than catching and burning.
Season in layers: A pinch of Maldon Original Sea Salt flakes on the pork, in the sauce and at the finish builds deep, rounded flavour.
Yes. Cook and glaze the pork up to a day ahead and gently reheat to re-crisp, or serve at room temperature. Prep the noodles and veg in advance, but pack everything separately and assemble on arrival so the lettuce stays crunchy.
How do I stop the lettuce cups going soggy?
Keep the components apart until serving and only drizzle over the sauce when you’re ready to eat. Patting the veg dry first also stops excess moisture collecting in the leaves.
Can I adjust the spice level?
Absolutely. Reduce the sriracha for a milder sauce, or serve it on the side so everyone can dress their own cups to taste.
Spring Greens Chicken Pie with Maldon Sea Salt Flakes
This spring Greens Chicken Pie is a celebration of seasonal produce, comforting flavours and thoughtful seasoning. Created in partnership with Margie Nomura, this recipe brings together her instinctive, produce-led style with the unmistakable finishing touch of Maldon Sea Salt flakes.
Perfect for a relaxed weekend supper or a springtime family dinner, this dish balances richness with freshness: tender chicken thighs, vibrant green vegetables and a silky crème fraiche sauce, all tucked beneath golden, flaky puff pastry,
About Margie Nomura
Credit: Luxury Lifestyle Magazine – Meet The Chef: Margie Nomura, Professional Chefs, Food Writer and Podcast Creator
Margie Nomura is a professional trained chef, food writer and the creator of the hugely popular Desert Island Dishes platform and podcast, where food is used as a way of telling people’s life stories. After graduating from Oxford University, Margie trained at the world-renowned Ballymaloe Cookery School before building a career that has seen her work as a private chef, teach cookery internationally and cook for high-profile clients.
Through Desert Island Dishes, Margie champions simple, well-balanced recipes designed for real life, with a focus on low-effort, high-reward cooking that puts flavour first. Her approach is grounded in seasonality, comfort and generosity – creating food that feels reassuring yet refined, and always rooted in quality ingredients.
Why This Chicken and Spring Greens Pie Works
This recipe is rooted in classic British comfort food, but lifted with fresh, spring-led ingredients:
Chicken thighs provide richness and depth, staying juicy throughout baking
Leeks, asparagus, courgette and peas bring freshness, sweetness and colour
Crème fraiche and Parmesan add gentle tang and savoury balance
Puff pastry delivers lightness and crunch, creating contrast with the creamy filling
It’s a dish that feels hearty without being heavy – ideal for bridging the gap between winter comfort and lighter spring cooking.
Why Maldon Sea Salt Flakes Are Essential in This Dish
Close-up shot of Maldon Sea Salt flakes – pyramid-shaped.
Maldon Sea Salt flakes play a crucial role throughout the recipe, not just as seasoning, but as a flavour enhances and textural finish
During cooking, Maldon Sea Salt dissolved cleanly, seasoning the chicken and vegetables evenly without overwhelming their natural flavours.
In the sauce, Maldon Sea Salt sharpens the creamy elements, helping to balance richness with clarity.
As a finishing touch, a sprinkle of Maldon Sea Salt over the puff pastry brings a delicate crunch and bursts of salinity that elevate each bite.
The light, pyramid-shaped flakes are especially effective on pastry, where they enhance crispness and add contrast – something that fine salt simply can’t achieve.
How to Make a Chicken Pie with Spring Greens
Add some olive oil to a large pan – I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon Original Sea Salt flakes and pepper and fry until lightly browned. Remove from the pan and set aside.
Add the leeks and onion, season with Maldon Original Sea Salt flakes and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus.
Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins.
Stir through the crème fraiche and then add the chicken back in. Add the peas and then the Parmesan.
Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon Original Sea Salt flakes. Bake for 20-25 minutes, until the pastry is golden brown and crisp.
Serving Suggestions
Baby New PotatoesSpring Greens Medley
Serve this Spring Greens Chicken Pie with a crisp green salad for a lighter meal, or pair with garlic new potatoes and spring greens medley for full comfort-food satisfaction.
Either way, this is a dish that celebrates thoughtful seasoning, seasonal cooking, and the quiet confidence of using exceptional ingredients.
A Maldon Salt Collaboration with Meliz Berg & AEG Kitchen Appliances
Maldon Original Sea Salt with AEG Kitchen Appliances
When it comes to creating memorable desserts, balance is everything. Sweet, tangy, creamy, crunchy – and, crucially, just the right amount of salt. These Creamy Cherry Filo Puffs with Sweet and Salty Pistachios celebrate contrast and balance, using Maldon Original Sea Salt flakes to elevate every layer of flavour and texture and AEG Kitchen Appliances for precision and performance.
Created in collaboration with Meliz Berg, and baked to perfection using AEG Kitchen Appliances, this recipe proves that a ‘pinch’ of the right sea salt can transform a sweet dish from good to unforgettable.
Why Maldon Salt is Important for Filo Puffs
Meliz Berg with Maldon Original Sea Salt
Salt plays a vital role in sweet cooking, enhancing flavours rather than overpowering them – and Maldon Sea Salt is uniquely suited to the task. Its light, pyramid-shaped flakes dissolve gently, delivering clean salinity exactly where it’s needed.
In this recipe, Maldon Salt:
Enhances the natural sweetness of cherries and honey
Balances the richness of butter, filo and tahini yoghurt
Adds a subtle crunch and flavour contrast when used as a finishing touch
From the filo layers to the sweet-and-salty pistachios, Maldon Sea Salt ensures every bite is perfectly balanced, never flat or overly sweet.
Cooking with AEG Kitchen Appliances
Filo Puffs coming out of the AEG Oven Setup
For over a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.
This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.
How to Make Cream Cherry Filo Puffs with Sweet and Salty Pistachios
Ingredients (listed left) for the Filo Puff Filling
Step 1 – Tahini Yogurt:
Mix all the ingredients until thick and smooth. Cover and chill until needed
Step 2 – Cherries
Simmer cherries over medium heat until juices release.
Add orange juice and reduce until thickened, then stir in the honey and orange blossom water. Cool completely.
Step 3 – Sweet & Salty Pistachios
Melt butter in an ovenproof pan, add pistachios, sugar and Maldon Salt.
Stir well and bake at 180c fan for 10 minutes. Cool
Step 4 – Filo Puffs
Brush filo pastry with butter, sprinkle with sugar and a pinch of Maldon Sea Salt, fold into layers, and press into a muffin tray.
Bake for 15 minutes until golden and crisp. Cool fully.
Step 5 – Assemble
Swirl the cherries through the tahini yoghurt, spoon into filo cups, top with pistachios and finish with a final pinch of Maldon Sea Salt flakes.
Top Tips
Prepare all components in advance and assemble just before serving
Store filo cases and pistachios in airtight containers
Always finish sweet desserts with a light pinch of Maldon Sea Salt for balance
Have You Tried It?
Explore recipes, tips and inspiration designed to help you transform everyday dishes – sweet and savoury – with the perfectly balanced crunch of Maldon Sea Salt flakes.
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
Centrepiece by Helen Graham
Helen Graham. Captured by Yuki Sugiura
Vegetables take their well-deserved moment in the spotlight in Centrepiece, the beautiful debut cookbook from chef and food writer Helen Graham. Known for her bold, generous flavours and deeply considered approach to plant-forward cooking, Graham celebrates vegetables not as an afterthought, but as the heart of the table. Drawing inspiration from the Middle East, North Africa, and her Ashkenazi Jewish heritage, Centrepiece is a vibrant collection of recipes designed to be cooked, shared and lingered over – dishes that feel just as fitting for a dinner party as a relaxed weekend meal at home.
In this feature, we’re diving into one of the book’s standout recipes: Pilpil-style Roast Cabbage with Shiitake and Preserved Lemon. It’s a dish that perfectly captures the spirit of Centrepiece. – humble ingredients transformed through thoughtful technique and fearless seasoning. Roasted until deeply caramelised, the cabbage is paired with savoury mushrooms, sharp preserved lemon and a spicy pilpil-inspired oil that brings warmth and depth to every bite. It’s a simple yet striking, and a brilliant example of how Graham elevates everyday vegetables into something truly special.
Why Maldon Salt is important in pilpil-style dishes
Pilpil-style cooking (inspired by Basque methods) is all about emulsification, heat and purity of ingredients. Maldon Sea Salt isn’t just seasoning here – it’s structure.
Draws out moisture – Maldon Sea Salt helps pull excess water from the cabbage and mushrooms as they roast. This encourages deep caramelised, intensifying sweetness in the cabbage and umami in the shiitake rather than steaming them.
Balances bold elements – Preserved lemon is intensely salty and citrusy; chilli oil brings heat. A good pinch of Maldon Sea Salt lets you season precisely, so those assertive flavours stay bright and balanced, not muddled or flat.
Supports emulsification – In pilpil-style oils, Maldon Sea Salt helps stabilise the emulsion between oil, vegetable juices, and aromatics – giving you that glossy, clinging finish instead of a split or greasy sauce.
How to make Pilpil-style Roast Cabbage with Shiitake & Preserved Lemon
The word pilpil actually refers to a Basque sauce for fish in which oil and garlic come together with the cooking juices, emulsifying into a thick sauce. The sauce is named pilpil after the way it sputters in the pan. This is my homage to that sauce, with the addition of persevered lemon.
Preheat the oven to 180c, Gas Mark 6.
Line a baking tray with nonstock baking paper.
Place all the ingredients for the shiitake marinade in a bowl and whisk until thoroughly combined; it will form a stiff paste.
Cut the cabbages in half through the cores and place on the lined tray. Spoon one-quarter of the marinade on the cut side of each cabbage and use the back of the spoon to press it into all the crevices, ensuring the cut side is evenly covered. If any areas look a little dry, give them a drizzle of olive oil. Toast for 30-35 minutes until the marinade is starting to look caramelised and you can slide a knife easily through the cores.
Meanwhile, for the sauce, place all the ingredients except the oil in a jug and use a stick blender to blitz it into a fine, paste. With the blender still on, slowly add the olive oil, a trickle at a time, until it’s all combined and you have a thickened, pale yellow sauce.
Make the spiced parsley by stirring all the ingredients together in a small bowl.
Smooth the pilpil sauce on to a serving dish, top with the warm cabbage halves sprinkled over the spiced parsley to serve.
Have You Tried it?
Centrepiece, debut cookbook by Helen Graham
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to whip up delicious recipes in your kitchen, you can purchase Centrepiece by Helen Graham here.
A Maldon Salt, Meliz Berg & AEG Collaboration
Maldon Chilli Sea Salt with AEG Kitchen Appliances
If there’s one thing that unites us all, it’s the joy of a proper ‘fakeaway’ – big flavour, minimal fuss, and the kind of pread that makes everyone crowd around the table. In collaboration with Maldon Salt, celebrated food writer Meliz Berg, and AEG Kitchen Appliances, this Ultimate Mixed Grill Platter brings together bold marinades, perfectly cooked meats and vegetables, and a pinch of Maldon Chilli Sea Salt to finish.
Why Maldon Chilli Sea Salt Makes the Difference
Meliz Berg seasoning with Maldon Chilli Sea Salt
A finishing salt matters – and Maldon Chilli Sea Salt delivers more than heat alone. With it’s signature pyramid flakes and gentle chilli warmth (from the infused Aleppo pepper and bird’s eye chilli), it lifts marinades, enhances caramelisation and adds crunch at the final moment, allowing each ingredient to shine without overwhelming it. Sprinkle just before cooking, it seasons with precision and personality.
About AEG: Designed for Taste
Meliz Berg with AEG Oven Setup
For oven a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.
Cooking with Confidence: AEG in the Kitchen
Mixed Grill Platter, cooked by AEG Oven Setup
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.
This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.
Designed for entertaining, batch-cooking or freezing ahead, this platter used one versatile base marinade that adapts beautifully across chicken wings, lamb cutlets, kofte and chicken shish – all cooked together at the same temperature for ease and consistency. It’s modern Middle Eastern-inspired cooking as its most generous, unfussy and flavour-forward.
Step 1 – Prepare the Base Marinade
Ingredients (listed left) for the Base Marinade
Start by making the base minade – this is the backbone of the entire platter.
Mixed together the garlic, red pepper paste, olive oil, spices and oregano until you have a thick, aromatic paste. This single marinade adapts beautifully across chicken, lamb and mince, giving you flexibility without extra work.
Step 2 – Make the Chicken Wings
Add the chicken wings to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the chicken wings out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken wings with the Maldon Chilli Sea Salt, stir well, then carefully lay all the chicken wings flat on the hot, oiled baking tray.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 3 – Make the Lamb Cutlets or Lamb Shish
Add the milk to the marinade recipe and stir well until smooth. Add the lamb to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24 hours.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the lamb out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated lamb with the Maldon Chilli Sea Salt, stir well, then carefully lay the lamb on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 4 – Make the Lamb or Chicken Kofte
Add the onions and peppers to a clean muslin cloth and squeeze out all the juice (keep the juice to add to the chicken shish marinade if making).
Add the drained onions, peppers to the rest of the ingredients and stir well. Cover and pop in the fridge for at least an hour but preferably overnight for all the flavours to come together.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the mixture out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Shape the mixture into two extra large long köfte (you can shape them into smaller sized köfte, but please note the cooking time will reduce by at least 10 minutes to ensure the smaller köfte stay as tender as possible), making ridges at 1cm intervals along the left of the köfte using a skewer dipped in water (to prevent it from sticking to the mixture).
Carefully lay the köfte on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Step 5 – Make the Chicken Shish
Add the yoghurt, pomegranate molasses and honey (and the reserved onion and red pepper juices, if you have them) to the marinade, and stir well until smooth.
Add the chicken to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large shallow baking tray with the olive oil.
Take the chicken out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken with the Maldon Chilli Sea Salt, stir well, then carefully lay the chicken on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.
Have You Tried It?
Ready to be Roasted: Complete Mixed Grill Platter in Base Marinade with Maldon Chilli Sea Salt
This is the kind of food that invites people to linger – platters placed at the centre of the table, hands reaching in, conversations getting louder and the dishes empty. Guided by Meliz Berg’s bold, generous flavours, brought to life with AEG’s precision cooking, and finished with the unmistakable crunch of Maldon Chilli Sea Salt, this mixed grill is about more than what’s on the tray.
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
A Collaboration with Meliz Berg and AEG Kitchen Appliances
We’re excited to share our latest recipe collaboration with Meliz Berg and AEG Kitchen Appliances. Meliz Berg is an award-winning cookbook author, creator of Meliz Cooks, and one of our celebrated talents from The Maldon 50. Known for her vibrant, flavour-driven dishes inspired by her Turkish-Cypriot heritage, Meliz brings here signature warmth and creativity to this Slow-Roasted Vegetables, Creamy Garlic Yogurt & Garlic Butter recipe. Using Maldon Garlic Sea Salt throughout, she creates a beautifully balanced dish that’s perfect for effortless hosting. This collaboration highlights just how transformative great seasoning and clever cooking techniques can be in elevating simple ingredients.
Meliz Berg seasoning the dish with Maldon Garlic Sea Salt
Crafted With AEG
Maldon Garlic Sea Salt and AEG Built-in-OvenAEG 8000 MealAssist Microwave and Build-in-Oven
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos. This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges. With it’s CookSmart Touch display telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance. Also used in the kitchen setup are the AEG 8000 MealAssist Combination Oven & Microwave, known for it’s energy-saving residual heat cooking, and the sleekAEG 6000 Gas on Glass 90cm Hob, completing a modern workspace designed for flavour, efficiency and fuss-free cooking.
How to Make Slow-Roasted Vegetables, Creamy Garlic Yoghurt & Garlic Butter
This recipe is the perfect sharing dish! Instead of preparing individual starters, this vibrant platter of Mediterranean roasted vegetables, silky garlic yogurt and a rich homemade garlic butter offers maximum flavour with minimal effort. Everything can be made ahead – the roasted aubergine, courgette and pepper to the yogurt and butter – making it ideal for dinner parties, Spring lunches, or relaxed weekend gatherings.
Remember to finish with an extra pinch of Maldon Garlic Sea Salt for that perfect seasoning.
Method:
To make the garlic yoghurt, add the yoghurt, lemon zest, garlic and Maldon Garlic Sea Salt flakes to a small bowl. Halve the zested lemon, and squeeze half of it into the yoghurt mixture. Save the other half for the dressing. Stir the garlic yoghurt and refrigerate until ready to serve.
Mix together the butter and Maldon Garlic Sea Salt, spread into a small ramekin, and leave to one side. Preheat oven to 200c fan.
Add the peppers to a large bowl along with half of the olive oil. Mix well, then add the aubergines, courgettes and Maldon Garlic Sea Salt and toss well.
Brush a large shallow non-stick baking tray with the remaining olive oil, and place in the preheated oven for 10 minutes.
Carefully add all of the vegetables to the hot oiled baking tray, and place on the middle shelf of the oven for 30-35 minutes, or until the vegetables have fully softened and the skins and edges are slightly charred. Turn half way through, if necessary.
Whilst the vegetables are cooking, mix together all the dressing ingredients and add the hot, cooked vegetables straight into the dressing and toss well until they are all fully coated.
Sprinkle a little more Maldon Garlic Sea Salt over the potted butter before serving.
Spread the garlic yoghurt over a platter, top with the dressed vegetables, sprinkle over the remaining sumac, pul biber and parsley, drizzle over a little more extra virgin olive oil, and serve with hot crusty bread slathered in the Garlic Sea Salt butter.
Have You Tried It?
Meliz Berg seasoning the tray of vegetables with Maldon Garlic Sea SaltFresh crusty bread coming out of the AEG OvenHomemade Garlic ButterThe finished plate: Slow-roasted vegetables, creamy garlic yogurt and garlic butter
We hope you enjoyed this flavour-packed recipe as much as we loved creating it. This dish is the first in ourspecial series with Meliz Berg and AEG, where we’re be teaming up to bring you a delicious starter, main and dessert designed for the ultimate sharing menu. If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
Extracted from How to BBQ, Genevieve Taylor (Quadrille, £25.00) Photography by Jason Ingram.
We’re thrilled to be featuring How To BBQ: The Definitive Guide to Fire Cooking by Genevieve Taylor – the ultimate handbook for anyone looking to master the magic of cooking over fire. Whether you’re a seasoned grill devotee or taking your very first steps beyond the kitchen, this block unlocks everything you need to cook confidently, creatively, and deliciously outdoors. Beautifully photographers and filled with Genevieve’s trademark clarity, warmth and expertise. It’s a standout celebration of real food, real heat, and real flavour.
Packed with over 100 flame-fuelled recipes, How To BBQ guides readers through every stage of live-fire cooking, from building and controlling heat to crafting flavour-packed dishes that go far beyond the expected burgers and bangers. Genevieve draws on more than two decades of experience to demystify grilling, answering the top questions home cooks ask – from choosing the right fuel to managing temperature with confidence. With quick midweek grills, slow weekend feasts, one-pot fire meals and spectacular showstoppers, this definitive modern BBQ bible offers inspiration for every season, for all types of grills, and for cooks of every skill level.
In Conversation with Genevieve Taylor
Gen, your new book is described as the definitive modern BBQ bible. After more than two decades working with live fire, what inspired you to bring all that knowledge together into How to BBQ.
This is the book I’ve been itching to write for years – it’s basically everything I know about cooking with fire, distilled into something that’s not just a collection of lovely recipes, but a proper guide to getting better at it. Fire is our oldest cooking tool – we’ve been at it since the dawn of humanity – but somewhere along the way we’ve lost a bit of that instinct. It’s still in us though, deep down. This book is about helping people find it again.
How to BBQ takes readers from the basics of building and controlling heat to creating flavour-packed dishes. What do you think is the single biggest misconception people have when they first approach live-fire cooking?
That everything has to be grilled or smoked to count as BBQ. It really doesn’t. I see the barbecue simply as a heat source – and once you get your head around that, you realise you can cook pretty much anything you like on it. It’s about control, not clichés.
The book includes over 100 flame-fuelled recipes. Which recipe in the book do you think will surprise readers the most – and why?
Probably some of the baking – Toad in the Hole, for example. People don’t expect that sort of thing from a barbecue, but once you understand how to manage heat properly, it opens up a whole new world. You stop thinking in terms of “BBQ food” and just start thinking about cooking, full stop. The book really leans into that breadth too – salads, sides, veg, meat, fish, loads of colour, herbs and spice – it’s about cooking properly over fire, not sticking to old-school ideas of what BBQ is supposed to be.
What would be your biggest tip for someone completely new to live-fire cooking?
Start with your fuel – it matters more than anything else. There’s a lot of low-grade, unethically produced, frankly rubbish charcoal out there, and it’s bad news on every level. But even beyond that, good charcoal is a pure carbon fuel, which means it burns cleanly and predictably. That gives you proper control over your fire. And once you’ve got control, everything else gets easier, slots into place. If you want the full geek-out, I’ve got plenty on my YouTube channel, GenevieveTaylorTV.
What does a normal day in the life look like for you, Gen?
Er… busy. And a bit chaotic, if I’m honest. This year is a bit full-on – I’ve got a series of wild banquets with The Fire Light Sessions, a new YouTube channel, teaching at Bristol Fire School, a US book tour, and fire-cooking trips to Paris, Sweden, Patagonia… plus something exciting brewing for East Africa. No two days are the same, there’s always a lot on, and occasionally things get dropped – but I wouldn’t have it any other way.
When I do get a bit of space, my perfect day is simple: a long walk or bike ride, then a fire in the garden with friends, good food, decent wine, and music. I’m happiest outdoors, always.
Name three things in the kitchen you can’t live without!
A really good chef’s knife – I’m lucky enough to have a few from Fingal Ferguson, and they’re a joy to use. After that, it’s the basics done properly: good salt and good olive oil.
Do you have a favourite cookbook that you’re currently reading? We’d love to know!
Honestly? Not really. I read a lot to switch off, but because food is my job, I don’t tend to reach for cookbooks when I’m relaxing. Sometimes you just need a break from your own world.
Coriander Lamb Skewers with Asparagus and Green Hummus Recipe
How to BBQ by Genevieve Taylor (3rd June 2025)
Lamb ribeye (or neck fillet) is a great cut to cook hot and fast. It’s especially tender here as it’s sliced thin across the grain and threaded onto skewers, but you can choose any cut of boneless lamb you like. Just make sure you cut all the pieces into similar sizes for even cooking.
1 x 400g (14oz) can chickpeas (garbanzo beans), drained
30g (1oz) mixed fresh herbs (coriander/cilantro and flatleaf parsley)
1 spring onion (scallion), roughly chopped
1 garlic clove, peeled
4 tbsp extra virgin olive oil
½ lemon, juiced, or to taste
To serve
extra virgin olive oil
½ lemon, wedged
You also need 2–4 double metal skewers
Method:
Slice the lamb fillet across the grain into 1cm (½in) pieces, adding to a bowl as you go. Add 1 tablespoon of the olive oil and the garlic.
Set a small pan on the stove over a medium heat and tip in the coriander seeds, toasting for a couple of minutes before transferring to a mortar. Grind to a coarse powder with the pestle, then pour over the lamb. Season well with Maldon Original Sea Salt flakes and black pepper and use your hands to work everything into the meat. Cover and slide into the fridge to marinate for ideally a couple of hours, or overnight is great, too.
If you want to get ahead, make the hummus while you marinate the lamb and chill in the fridge. Otherwise, when you are ready to cook, add the chickpeas, herbs, spring onion and garlic to a food processor and pulse until finely chopped. With the motor running, drizzle in the extra virgin olive oil and enough cold water to bring it to a consistency that you like (3–4 tablespoons will give you a smoother soft texture). Add a squeeze of lemon juice and season well with Maldon Original Sea Salt flakes and pepper. Set aside.
Fire up the barbecue ready for hot direct grilling (page 38). Both the lamb and the asparagus grill quickly so you won’t need too much fuel.
Spread the hummus out over a couple of plates in a thin layer. Drizzle with a little extra virgin olive oil and sprinkle with black pepper.
Thread the lamb onto a couple of long skewers – double skewers (page 21) are always handy to prevent things spinning around. Drizzle olive oil over the asparagus and season with Maldon Original Sea Salt flakes and pepper. Grill the lamb skewers for 10–12 minutes, until lightly charred, turning a few times. Slide off the direct heat to keep warm. Grill the asparagus for 2–3 minutes until just tender. Remove the lot from the grill.
Scatter the asparagus over the hummus and top with the lamb skewers. Squeeze over a little lemon juice and tuck in.
Where to Buy How To BBQ
Extracted from How to BBQ, Genevieve Taylor (Quadrille, £25.00) Photography by Jason Ingram.
You can buy How to BBQ 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 Genevieve’s recipes!
We’re excited to team up with Fiona’s Funky Food for a show-stopping dessert that blends tropical flavour with gourmet flair: a Pineapple & Coconut Basque Cheesecake infused with Maldon Smoked Sea Salt and finished with Maldon Pepper Sea Salt Caramel Shards. This unique twist on the trending Basque-style cheesecake combined creamy custard, bright pineapple, fresh lime, and toasted coconut, all elevated by the gentle smokiness of Maldon Smoked Sea Salt flakes.
The salt melts seamlessly into the batter, enhancing the natural sweetness and adding depth to every bite – a flavour upgrade that’s quickly becoming popular in modern baking, Springtime desserts, and tropical-inspired recipes.
To finish, the cheesecake is crowned with crisp Maldon Pepper Sea Salt Caramel Shards, where Pepper Sea Salt brings a subtle heat, crunchy texture, and that irresistible sweet-savoury balance food lovers crave. The result? A dessert that’s sweet, smoky, tropical, lightly spiced and packed with flavour – the perfect showcase of just how versatile Maldon Salt can be in both baking and confectionary.
Whether you’re searching for a unique Spring bake, a summer celebration dessert, or a creative cheesecake recipe, this collaboration delivers a flavour experience that’s bold, modern, and utterly unforgettable.
What is a Basque Cheese? (Everything You Need to Know About This Trending Dessert)
A Basque cheesecake, also known as a Burnt Basque Cheesecake, is an ultra-creamy, crustless cheesecake originally from San Sebastian, Spain. Unlike the classic New York-style cheesecake, the Basque version is baked at a very high temperature, creating it’s signature deeply caramelised, ‘burnt’ top, while the inside remains soft, custard-like and silky.
A traditional baked cheesecake is baked at a much lower temperature, often in a water bath to prevent cracks. It is a lot more dense, creamy, pale, and usually baked with a crumb crust at a low heat for a smooth, fully-set finish.
Not all cheesecakes are baked – and there’s a delicious science behind why some are simply chilled to set! A no-bake cheesecake relies on a different method of thickening and stabilising the filling, which creates a lighter, creamier texture compared to the dense, custard-like structure of a baked cheesecake. A no-bake cheesecake sets in the fridge because it uses stabilising ingredients like cream cheese, whipped cream, and sometimes gelatine – not eggs. Without eggs, there’s no need for baking!
How To Make a Pineapple & Coconut Basque Cheesecake
Step 1 – Prepare the Tin for the Basque Cheesecake
Preheat the oven to 220°C / 200°C fan (428°F / 392°F fan).
Line a 20cm (8-inch) springform tin with overlapping parchment sheets, ensuring the edges rise above the rim. This helps contain the high-rise Basque-style batter.
Step 2 – Make the Tropical Cheesecake Batter
Beat the cream cheese and caster sugar until smooth and lump free.
Add the eggs one at a time, mixing gently to avoid incorporating too much air.
Pour in the double cream and coconut cream and mix until silky.
Sift in the plain flour and fold lightly.
Stir in the vanilla extract, lime zest, toasted desiccated coconut, caramelised pineapple and 7-10g Maldon Smoked Sea Salt flakes.
Taste and adjust to your preference – you ideally want a soft smokiness that enhances the tropical flavours without overpowering them.
Tip – to get caramelised pineapple, you need to cook the pieces in a hot pan with butter and sugar until browned and glossy. This quick method adds a sweet, golden, caramelised flavour.
Step 3 – Bake the Basque Cheesecake
Pour the batter into the prepared tin.
Bake for 30-35 minutes, or until the top is deeply caramelised, with a slightly jiggly centre – the signature Basque look.
Cool completely at room temperature, then refrigerate for 4+ hours, ideally overnight, for the custard-like interior to set.
Step 4 – Make the Maldon Pepper Sea Salt Caramel Shards
Line a tray with parchment.
In a saucepan, heat the cater sugar and water over medium heat without stirring until it reaches a deep amber colour.
Remove the heat and quickly stir in the Maldon Pepper Sea Salt.
Pour the caramel thinly onto the parchment. Allow it to harden fully, then break into shards. These add crunch, subtle heart, and a sweet-savoury finish.
Step 5 – Assemble and Decorate
Remove the chilled cheesecake from the tin.
Insert the caramel shards vertically for height and texture.
Optional: Finish with a light sprinkle of Maldon Smoked Sea Salt for a glossy, elevated garnish.
Optional:Add dollops of cream on top with an extra serving of the diced caramelised pineapple to give the dish that ‘wow’ factor.
Have You Tried This?
Loved making this tropical Basque cheesecake? If you give this recipe a try, we’d love to see it! Tag us in your creations and show us how your cheesecake turned out.
There are few places in British food culture as quietly iconic as The Sportsman. Now celebrating over 25 years, the once-run-down pub on the Kent coast has become culinary institution thanks to chef Stephen Harris, who took the rein in 1999 with a singular vision: to transform something ordinary into something extraordinary. With a pared-back style rooted in honesty, seasonality, and place, Harris has now only earned and retained a Michelin star but has been repeatedly named the UK’s best restaurant – a rare feat for a modest seaside pub that remains as beloved by it’s local regulars as it is revered by chefs across the world.
@Adnrew Crowley – Reporter Gourmet
The Sportsman is a cult classic, cherished for it’s unpretentious brilliance and it’s unwavering commitment to flavour.
In The Sportsman at Home, Stephen Harris invites readers into his Whitstable kitchen, offering a deeply personal glimpse into the ingredients and philosophies behind his celebrated cooking. The book translated the simple, thoughtful ethos of his restaurant into dishes made for everyday kitchen, with chapters spanning ‘Dinner’, ‘Nostalgia’, ‘Christmas’ and ‘An Ode to Cream’. From Pork Chop with Charred Leeks to Coq au Vin, Cream of Soups and a Blackcurrant and Almond Tart, each recipe reimagines familiar flavours – made simpler made better, and always guided by the rhythms of seasonal, local produce. Paired with evocative photography of the Kent landscapes that inspire him, The Sportsman at Home is a heartfelt celebration of simple food done exceptionally well by one of the UK’s most respected self-taught chefs.
In Conversation with Stephen Harris
The Sportsman at Home brings Michelin-stared thinking into the domestic kitchen. What do you think is the biggest misconception home cooks have about restaurant-level food – and how does this book aim to dismantle it?
The short answer is salt but I am not trying to dismantle perceptions of home cooked food but instead I’m bringing a professional eye to the domestic kitchen- too many recipes are complicated without need so I have hones them to be better but easier.
The chapters – from Nostalgia toAn Ode to Cream – feel very personal. Was there a particular dish or chapter that holds a special place for you?
My editor noticed that I used a lot more cream than many modern recipes so we thought we should lean in to it! I love the baking and making section. How many times have you been stuck for a present or a ‘bit skint’? Just cook one of the recipes from that chapter -who wouldn’t love some biscuits and chocolate milk?
Seasonality and locality are central to both The Sportsman and this book. How has that connection to place shaped the way you cook?
In some ways it has made life harder because I don’t tend to use ingredients from further afield but I find seasonality as obvious as breathing and equally inspirational.
As a self-taught chef, what advice would you give to passionate home cooks about trusting their instincts with simple ingredients?
I think we all know instinctively what good ingredients are. It’s obvious if a fish is fresh -just smell and look – has it come out of the sea recently? Another way to test the freshness is with vegetables – does it smell like the vegetable? Test it out! Nick the vegetable with your thumbnail and smell – it should smell of what the vegetable is!
Tell us Stephen, what does a normal day in the life look like for you?
I get to work between 7- 8am – I have coffee and answer emails. I meet and chat to my chef Dan about the day, any new dishes or anything we need to order. I often go to the farmers market and look for good ingredients – they have great fish, meat, veg and dry stores. The kitchen let me know what they need. I go into the kitchen and do my daily checks and then I usually leave them to service unless I am doing the pass that day/night.
Name three things in the kitchen you can’t live without!
Great butter
Sea salt (i never use table salt)
Great fish and seafood.
Do you have a favourite cookbook that you’re currently reading? We’d love to know!
This is an early dish from The Sportsman that old customers and staff still talk about now. It was based on a salad from Café Pasqual’sCookbook (a restaurant in Santa Fe), which Stephen got from his brief time cooking in a Mexican restaurant in Canterbury. They used pecan nuts, which Stephen changed to walnuts, and the blue cheese became Roquefort.
Serves: 4 people
Ingredients:
50 ml (25 fl oz/3 cups) red wine
2 tablespoons caster (superfine) sugar
1 cinnamon stick
1 star anise
3 cloves
Pinch of chilli (hot pepper) flakes
4 Conference or Bosc pears, peeled
1 tablespoon neutral oil
2 teaspoons coffee liqueur (Tia Maria or Kahlúa)
2 teaspoons smoked paprika
1 teaspoon icing (powdered) sugar
Small handful of walnut halves
1 romaine lettuce
200 g (7 oz) Roquefort
Pinch of Maldon Sea Salt flakes
Freshly ground black pepper
Method:
First, poach the pears. Put the wine, sugar, cinnamon stick, star anise, cloves and chilli flakes into a saucepan and add the pears. Ensure the pears are totally submerged in the wine by placing a circle of baking parchment on top and then weighing them down with a plate. Poach gently over a low heat for about 30 minutes, or until the pears are soft – check them with a sharp knife.
Once cooked, remove the pan from the heat and allow the pears to cool in the poaching liquid, then strain the poaching liquid into a clean saucepan. Boil the poaching liquid to reduce it until it is the consistency of a syrup. This will make about 200 ml (7 fl oz/scant 1 cup) syrup.
Next, make the walnuts. Preheat the oven to 180°C fan (400°F).
Put the oil, coffee liqueur, paprika and icing sugar into a bowl and mix together. Add the walnuts and toss to coat, then spread the nuts onto a baking sheet and toast in the oven for 30 minutes. Check and stir them regularly so they don’t burn. Remove from the oven and leave to cool.
Slice the cooled pears lengthways on a mandoline.
Put the large lettuce leaves on each plate, then toss the leaves with a mixture of the pears, walnuts and Roquefort. Drizzle the poaching syrup around the salad, then sprinkle the salad with a pinch of Maldon Sea Salt and a twist of black pepper.
You can buy The Sportsman at Home 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 Stephen recipes!
