We’ve teamed up with Annie Mae Herring (also known as The Culinary Bee) to bring back an absolute British icon that is the Butterscotch Tart.
A gloriously wobbly, ridiculously nostalgic school pudding with buttery pastry and a thick, silky butterscotch filling. And for this one, we’ve seasoned it with Maldon Original Sea Salt Flakes because you need to season your desserts.
Why? A butterscotch tart is rich and sweet whereby Maldon Sea Salt is crushed directly into the butterscotch filling to balance the brown sugar and caramel richness, then finished on top of the tart to give tiny pops of salinity that make the butterscotch elevated.
How To Make Butterscotch Tart
Butterscotch tart with Annie Mae Herring and Maldon Salt
Heat the oven to 180°C fan.
Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and enough cold water to bring everything together. Wrap and chill for 30 minutes.
Roll out the pastry and line a 23cm tart tin. Chill for another 15 minutes, prick the base, then line with baking paper and baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for another 8 to 10 minutes until lightly golden. Leave to cool completely.
For the filling, melt the butter in a saucepan over a medium heat. Add the dark brown sugar and stir until dissolved.
Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking continuously, followed by the double cream. Add the vanilla and crushed Maldon Original Sea Salt Flakes.
Cook gently for 6 to 8 minutes, whisking regularly, until you have a thick, glossy butterscotch that coats the back of a spoon.
Pour into the cooled pastry case and smooth the top. Allow to cool, then refrigerate for at least 4 hours, or preferably overnight, until completely set.
Just before serving, finish with a final pinch of Maldon Original Sea Salt Flakes.
Created in collaboration with Margie Nomura of Desert Island Dishes, this angel hair pasta recipe is a brilliant example of how simple ingredients can come together to create something truly special. As a professional chef with more than a decade of experience, Margie is known for developing easy, reliable recipes that deliver maximum flavour with minimal fuss, making them perfect for busy home cooks.
Inspired by Ina Garten’s classic no-cook tomato pasta, this dish allows sweet cherry tomatoes, garlic, fresh basil and olive oil to marinate together, creating a light and vibrant sauce while you get on with your day. Once tossed with hot angel hair pasta and plenty of Parmesan, the result is a fresh, summery meal that’s bursting with Mediterranean flavours and ready in minutes. Whether you’re looking for a quick weeknight dinner or an effortless recipe for entertaining, this simple pasta is sure to become a favourite.
How to Make Summer Garden Pasta
In a large bowl, combine the tomatoes, olive oil, garlic, basil, chilli flakes, Maldon Original Sea Salt flakes and black pepper.
Cover and leave at room temperature for at least 2 hours
Drain well, reserving a splash of the pasta water if needed.
Add the hot pasta straight to the tomatoes and toss thoroughly.
Stir through the Parmesan until it melts into the tomato juices to create a light sauce.
Finish with extra basil, Parmesan and a drizzle of olive oil.
An Italian Classic Reimagined
To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook Giuseppe Federici (@sepps) to showcase recipes inspired by the flavours, traditions and family food culture that define Italian cooking. This indulgent Vegan Tiramisu combines rich espresso, creamy Biscoff filling and a subtle salted coffee cream, creating a delicious twist on one of Italy’s most iconic dessert.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking at the heart of everything he creates.
Today, Giuseppe shares authentic Italian recipe videos, family traditions and cooking inspirations with his hugely engaged audience. His beloved videos cooking alongside his Nonna have captured the hearts of millions and inspired his cookbook – Cooking with Nonna – a collection of treasured family recipes and stories based down through generations with a plant-based twist.
Introducing Sicilian Fine Sea Salt, Selected by Maldon
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is celebrated for its balanced flavour and delicate texture. Naturally dried in the Mediterranean breeze and selected by Maldon’s Master Salt Merchants, this versatile fine sea salt dissolves easily and seasons evenly throughout cooking and baking.
In desserts, a touch of fine sea salt helps enhance sweetness, balance richness and enhances complex flavours such as coffee, chocolate and caramel.
How to Make Vegan Tiramisu with Biscoff
This irresistible vegan tiramisu layers espresso-soaked Biscoff biscuits with a silky cream made from vegan cream cheese, plant-based cream and Biscoff spread. Finished with cocoa powder, crunchy Biscoff crumbs and a luxurious salted coffee cream, it’s a crowd-pleasing dessert that’s perfect for entertaining and special occasions.
A small amount of Sicilian Fine Sea Salt, Selected by Maldon in the coffee cream enhances the roasted coffee notes while perfectly balancing the sweetness of the dessert.
For the Tiramisu
Ensure the espresso is completely cooled before starting.
We used the brand-new KitchenAid Artisan Plus Stand Mixer in Wild Blueberry for mixing. Mix the vegan cream cheese and Biscoff spread until smooth. In a separate bowl, whip the plant-based cream to soft, pourable peaks, then whisk in the vanilla and sugar.
Gently fold the cream cheese mixture into the whipped cream until fully combined.
Arrange a layer of Biscoff biscuits in a serving dish and lightly drizzle with the cooled espresso. Repeat with a second layer.
Spoon over a layer of the cream mixture, then repeat the layers of biscuits, coffee and cream until the dish is filled, finishing with cream on top.
Chill for at least 2 hours, or overnight for best results.
Before serving, dust with cocoa powder, sprinkle over the Biscoff crumbs and finish with a spoonful of salted coffee cream.
For the Salted Coffee Cream
Place the plant cream, vanilla extract, cacao butter, sugar, Sicilian Fine Sea Salt, vanilla essence, espresso and instant coffee into a saucepan.
Heat gently, stirring frequently, until the mixture is smooth and fully combined. Do not boil.
Remove from the heat and allow to cool completely before serving or storing.
Bring Italian Dolce to Your Table
Whether served as as the grand finale to an Italian feast or prepared for effortless entertaining, this Vegan Tiramisu delivers layers of coffee-soaked indulgence and creamy sweetness in every spoonful.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s, and Ocado. For more authentic Italian recipes and family favourites, explore Giuseppe Federici’s cookbook, celebrating the dishes, traditions and stories.
A Taste of Sicily: Maldon Salt and Giuseppe Federici
Maldon Salt has partnered with Sicilian home cook, recipe creator and bestselling author Giuseppe Federici (@sepps) to celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon. Inspired by the flavours, traditions and ingredients of Sicily, this Aubergine Caponata recipe showcases how a high-quality fine sea salt can elevate everyday cooking. Rich, vibrant and packed with Mediterranean flavour, this classic dish highlights the versatility and balanced taste of Maldon’s newest addition to the Merchants Range.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking firmly at the heat of everything he does.
Today, Giuseppe has built one of the UK’s most engaged Italian food communities, sharing authentic Italian recipes, family stories and a genuine love for home cooking. Most loved of all the heart warming cooking videos he creates alongside his Nonna, which have captivated millions of viewers and inspired his first cookbook – Cooking with Nonna – a collection of of treasured Italian recipes with a plant-based twist.
Discover Sicilian Fine Sea Salt, Selected by Maldon
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is the latest addition to the Merchants Range. Carefully chosen by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, exceptional versatility and delicate texture. Naturally dried in the Mediterranean coastal breeze, its fine crystals dissolve quickly and evenly, making it ideal for seasoning throughout the cooking process. Whether enriching sauces, seasoning vegetables, baking bread or salting pasta water, this premium fine sea salt delivers consistent flavour in every dish.
Nonna’s Aubergine Caponata Recipe
A much-loved staple of Sicilian cuisine, Caponata is a rich sweet-and-sour aubergine dish that celebrates the island’s vibrant flavours. Combining tender aubergines, briny olives and capers, sweet raisins and a tangy tomato base, this traditional recipe has been passed down through generations. In this version, Giuseppe draws inspiration from his Nonna’s cooking, creating a comforting dish that embodies the spirit of Sicilian home cooking.
The delicate texture of Sicilian Fine Sea Salt, Selected by Maldon plays an important role throughout the recipe – drawing excess moisture from the aubergines, seasoning the vegetables evenly and enhancing the balance of sweet, savoury and acidic flavours that makes Caponata so iconic.
How to Make Aubergine Caponata
Cut the aubergines into 2–3cm cubes. Place them in a large bowl, generously coat with Sicilian Fine Sea Salt, and set aside for at least 10 minutes to draw out excess moisture.
Dice the celery (slice each stalk down the middle first, then cut into 1–2cm pieces), the onion, and the red pepper.
Drain any liquid from the aubergines and pat dry. Heat a generous glug of olive oil in a large frying pan over medium heat. Fry the aubergines in batches until nicely coloured and soft, about 10 minutes. You want them soft but not mushy. Transfer to a large casserole dish.
Return the pan to the heat with 1 tbsp of olive oil. Add the celery and fry for 8–10 minutes until softened. Transfer to the casserole dish.
Add the onions and peppers to the pan and fry for about 5 minutes, until the onions have softened and the peppers are starting to char. Reduce the heat to low, add the red wine vinegar, and let it simmer for 1 minute so the vinegar reduces and coats the vegetables. Transfer everything to the casserole dish and season with Sicilian Fine Sea Salt, black pepper and a pinch of chilli flakes.
Top Tip: Like many traditional Italian dishes, Caponata tastes even better the next day, once the flavours have had time to fully develop.
Bring the Flavours of Sicily Home
Inspired to recreate Giuseppe’s family recipe? Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado. Harvested on Sicily’s western coast and selected for its balanced flavour and exceptional versatility, it’s the perfect pantry staple for everyday cooking.
For more authentic Italian recipes, explore Giuseppe Federici’s cookbook, featuring the beloved dishes, family traditions and heart-warming stories. From comforting pasta dishes to regional Italian classics, it’s your invitation to bring a little more Italy into your kitchen.
How to Make Sicilian Arancini
Step 1 – Make the Saffron Risotto Heat the olive oil in a large pan and fry the rice for 2 minutes. Add the vegetable stock and saffron, stirring continuously until the rice is tender and creamy. Stir through the butter, parmesan and Sicilian Fine Sea Salt, Selected by Maldon. Spread onto baking trays, cool completely, then chill until firm.
Step 2 – Prepare the Beef Ragu Filling Heat the olive oil in a large pan and gently cook the onion, carrot and celery for 15 minutes until softened. Add the beef mince and cook until browned. Stir in the tomato purée and chopped tomatoes, then simmer for 30–40 minutes until rich and thick. Season with oregano, Sicilian Fine Sea Salt, Selected by Maldon and black pepper. Leave to cool completely.
Step 3 – Shape the Arancini Place a handful of chilled risotto in your palm and create a well in the centre. Add a teaspoon of ragu, then seal with more rice and shape into a traditional cone. Repeat with the remaining mixture and chill for 15 minutes.
Step 4 – Coat the Arancini Place flour, beaten egg and breadcrumbs in three separate bowls. Coat each arancini in flour, then egg, then breadcrumbs until evenly covered.
Step 5 – Fry Until Golden and Crisp Heat the vegetable oil to 180°C in a deep, heavy-based pan. Fry the arancini in batches for 2–3 minutes until golden brown and crisp. Drain on kitchen paper.
Step 6 – Serve and Enjoy Serve warm with seasoned passata for dipping, finished with grated parmesan and fresh basil.
There’s nothing quite like pasta made from scratch, and cavatelli is one of the most satisfying shapes to shape by hand. Made from just semolina and water, these little grooved shells are tossed through a jammy roasted cherry tomato and aubergine sauce sweetened with whole roasted garlic, and seasoned with Sicilian Fine Sea Salt, Selected by Maldon. It’s rustic Sicilian cooking at its very best.
Why You’ll Love This Cavatelli
Pasta From Scratch: Just semolina flour and water make a beautiful eggless dough you shape by hand – no machine required.
A Jammy Roasted Sauce: Roasting the tomatoes, aubergine and garlic together does all the work, creating a deep, sweet sauce.
Naturally Vegetarian: A hearty, satisfying meat-free main that celebrates simple Sicilian produce.
How to Make Cavatelli (Step-by-Step)
Make the dough: Preheat the oven to 180°C. Mix the semolina flour with the water and olive oil in a large bowl, bring together into a ball, then knead on the worktop for 10 minutes until smooth and cohesive. Cover with a clean bowl and rest for 15 minutes.
Roast the veg: Add the diced aubergine and whole cherry tomatoes to a large roasting tray and toss with the olive oil. Nestle in the whole garlic bulb and roast for 20 minutes.
Shape the cavatelli: Pull small, gnocchi-sized pieces from the rested dough and press each one down a cavatelli shaper (a butter paddle) to create grooves and a little cavity. Place on a semolina-dusted tray to stop them sticking, and repeat until all the dough is used.
Make the sauce: Tip the soft aubergine and jammy tomatoes into a shallow sauté pan and squeeze in the roasted garlic from its skins. Season with Sicilian Fine Sea Salt, Selected by Maldon and cracked black pepper, and keep warm on a low heat. Bring a large pan of well-salted water to the boil.
Cook and combine: Drop the cavatelli into the boiling water and cook for 3–6 minutes, until just al dente. Lift them straight into the sauce with a slotted spoon, add a splash of pasta water and toss well to bind.
Serve: Spoon the pasta into bowls and finish with grated parmesan and plenty of fresh basil leaves.
Tips for the Perfect Cavatelli
Knead until smooth: A well-kneaded, smooth dough is easier to shape and gives the cavatelli their lovely chew.
Dust with semolina: Keep the shaped cavatelli on a semolina-dusted tray so they don’t stick together before cooking.
Save the pasta water: A splash of starchy pasta water binds the sauce around the cavatelli for a glossy finish.
What to Serve with Cavatelli
This is a generous main in its own right, but it’s lovely as part of a Sicilian spread with sesame semolina bread to soak up the sauce and a blood orange and fennel salad alongside. Finish the meal with Sicilian cannoli. A little extra parmesan and a drizzle of good olive oil never go amiss.
Frequently Asked Questions
What If I don’t have a cavatelli shaper?
No problem – roll small pieces of dough under your thumb or down the back of a fork to create the grooves and cavity. It takes a little practice but works beautifully.
Can I make the cavatelli ahead?
Yes. Shape them and keep on a semolina-dusted tray, then freeze on the tray before transferring to a bag. Cook from frozen, adding a minute or two to the boiling time.
Can I use a different flour?
Durum wheat semolina is key here – it gives cavatelli their signature bite and holds the shape. Plain or 00 flour won’t give the same texture.
Golden, sesame-crusted and made with nutty durum wheat semolina, this Sicilian-style loaf is far simpler than it looks. Just semolina, water, yeast and Sicilian Fine Sea Salt, Selected by Maldon come together into a soft dough, rolled in sesame seeds and baked until the crust crackles. It’s the perfect bread for mopping up sauces or building an antipasto spread.
Why You’ll Love This Sesame Semolina Bread
A Golden Sesame Crust: Rolling the loaf in sesame seeds gives a nutty, crunchy crust and a beautiful finish.
Just a Few Ingredients: Semolina, water, yeast, sesame and a good sea salt are all you need for a proper Sicilian loaf.
Soft, Open Crumb: A long, slow prove rewards you with a light, springy crumb under that crisp crust.
How to Make Sesame Semolina Bread (Step-by-Step)
Start the dough: Place the semolina flour in a stand mixer and add the 250ml of warm water. Mix and knead for 5–10 minutes until there are no dry patches of flour. Cover the bowl with cling film and rest for 1 hour.
Add the yeast and salt: Mix the 50ml of water with the yeast and add it to the dough along with the Sicilian Fine Sea Salt, Selected by Maldon. Knead with the dough hook for 10–15 minutes until smooth and coming away from the sides of the bowl.
First prove: Cover the bowl again with cling film and leave to prove for 2–3 hours, or until the dough has tripled in size.
Shape and coat in sesame: Tip onto a lightly floured surface and shape into a long oval loaf (or a round loaf or buns). Scatter the sesame seeds on a tray, wet the top of the loaf lightly with water, then roll the top in the seeds to coat well. Set on a lined tray and score the top a few times with a sharp knife.
Second prove: Cover loosely with a plastic bag or cling film, raising the edges so it doesn’t stick to the dough, and prove for a second time for 45 minutes–1 hour.
Bake: Preheat the oven to 200°C. Remove the covering and bake for 15–20 minutes until golden brown – it should sound hollow when tapped on the base. Cool for at least 10 minutes before slicing and serving.
Tips for the Perfect Sesame Semolina Bread
Don’t rush the prove: The long, slow first prove is what gives the loaf its flavour and light, open crumb.
Wet before seeding: Lightly wetting the top of the loaf helps the sesame seeds stick for an even, golden crust.
Tap to test: A properly baked loaf sounds hollow when you tap the base – if not, give it a few more minutes.
What to Serve with Sesame Semolina Bread
This loaf is endlessly useful across a Sicilian table. Serve it warm with olive oil and a pinch of sea salt, alongside homemade cavatelli or grilled swordfish to mop up the juices, or as the base of an antipasto with burrata and tomatoes. It also makes excellent toast for the days after baking.
Frequently Asked Questions
Can I make rolls instead of a loaf?
Yes – shape the dough into small buns rather than one loaf, coat them in sesame and reduce the baking time, checking from around 12 minutes.
Do I need a stand mixer?
No. You can knead the dough by hand, though it will take a little longer to reach a smooth, elastic texture – around 12–15 minutes.
Why didn’t my bread rise?
The most common causes are yeast that’s past its best or a proving spot that’s too cold. Use fresh fast-action yeast and prove somewhere warm and draught-free.
A No-Churn Summer Dessert by Margie Nomura
Looking for the ultimate make-ahead summer dessert? This Salted Caramel Ice Cream is rich, creamy, wonderfully indulgent and surprisingly easy to make. Created in collaboration with Maldon Salt and chef Margie Nomura, this no-churn recipe combines velvety homemade caramel with the distinctive crunch and flavour of Maldon’s iconic flaky sea salt.
For an extra touch of fun, we’re serving it in an iconic Maldon Original Sea Salt 570g Tub. Once cleaned and repurposed, the tub makes the perfect freezer-safe container for homemade ice cream, giving food lovers a creative way to reuse a kitchen staple while creating a showstopping dessert.
Whether you’re hosting a summer barbecue, planning a family gathering, or simply looking for an easy frozen treat on hand, this salted caramel ice cream is guaranteed to be a crowd-pleased.
Meet Margie Nomura
Source: KITRI Spotlight: Margie Nomura
Margie Nomura is the chef, food writer and creator behind Desert Island Dishes, a hugely popular recipe platform dedicated to simple, delicious home cooking. With more than a decade of experience as a professional chef, Margie trained at the renowned Ballymaloe Cookery School and has cooked professionally around the world. She is passionate about creating recipes that deliver maximum flavour with minimal effort, helping home cooks feels confident in the kitchen.
Through Desert Island Dishes, Margie shares accessible recipes, practical cooking tips and inspiration for everyday meals, desserts and entertaining.
This Salted Caramel Ice Cream perfectly captures her cooking philosophy: simple ingredients, straightforward techniques and incredible results.
How to Make Salted Caramel Ice Cream
Rich, creamy no-churn ice cream with ribbons of homemade salted caramel running through it. The perfect make-ahead dessert.
Make the salted caramel sauce – Place the light brown sugar and butter into a saucepan over a medium heat. Stir until the butter has melted and the sugar has dissolved. Pour in the double cream and whisk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Remove from the heat and stir through the Maldon Original Sea Salt flakes and vanilla extract, if using. Leave to cool completely.
Prepare the ice cream base – Whip the double cream until soft peaks form. Gently fold in the condensed milk until fully combined and smooth.
Create the caramel ripple – Fold approximately half of the cooled caramel sauce through the ice cream mixture. Avoid overmixing to keep beautiful ribbons of caramel running throughout.
Freeze – Spoon the mixture into a cleaned Maldon Original Sea Salt 570g Tub or another freezer-proof container. Swirl through a little extra caramel sauce for an even more dramatic ripple effect. Freeze for at least 6 hours, or until firm.
Serve – Scoop generously into bowls or cones, drizzle with the remaining salted caramel sauce and finish with a pinch of Maldon flaky sea salt for the ultimate sweet-and-salty finish.
Recipe Tips
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
For extra texture, add chopped honeycomb, roasted pecans or chocolate shards before freezing.
The Maldon Sea Salt flakes provide a clean, delicate crunch that enhances the sweetness of the caramel without overpowering it.
Using a repurposed Maldon Original Sea Salt 570g Tub makes this recipe ideal for transporting to picnics, garden parties and family gatherings.
Storage
The caramel sauce will keep in an airtight container in the fridge for up to 2 weeks. Gently warm before serving if it becomes too firm. The ice cream can be stored in the freezer for up to 1 month.
The Perfect Summer Treat
Creamy, sweet, salty and irresistibly scoopable, this Salted Caramel Ice Cream is everything a summer dessert should be. Made with pantry staples, elevated by the unmistakable flavour of Maldon Sea Salt, and inspired by the effortless cooking style of Margie Nomura, it’s the kind of recipe you’ll return to all season long.
So grab your Maldon Salt tub, gather your favourite people and enjoy a homemade frozen dessert that’s guaranteed to disappear fast. One scoop is never enough.
Bringing Together Flavour, Fire, and Caribbean Inspiration
Combining authentic Caribbean-inspired flavours, premium outdoor cooking equipment, and the distinctive taste of Maldon Chilli Sea Salt, this recipe celebrates the joy of cooking outdoors and sharing great food with family and friends.
Why Cook on a Weber Slate Griddle?
For more than 70 years, Weber has been at the forefront of outdoor cooking, helping grill enthusiasts create unforgettable meals. The Weber Slate Griddle is designed for versatility, featuring a pre-seasoned carbon-steel cooking surface, even edge-to-edge heat distribution, and temperatures exceeding 500°F (260°C), making it ideal for everything from smash burgers and fajitas to perfectly charred jerk chicken.
The Weber Slate’s consistent heat control allows the jerk-marinated chicken to develop a beautiful caramelised crust while ensuring the homemade roti cooks evenly with the perfect balance of softness and char.
Meet the Chef: Alexander James (AJ), Founder of All in a Box
Alexander James, better known as AJ, is the Founder and Managing Director of All in a Box, an experience-led food and catering business that was born during lockdown from a simple idea: helping people create unforgettable food experiences at home. What started around AJ’s kitchen table in Buckinghamshire has grown into a thriving family-run business, delivering premium food experiences, corporate catering, events and nationwide gifting campaigns, while staying true to its roots of bold flavour, great comapny and memorable moments.
AJ’s food philosophy is heavily influenced by both Caribbean and British culinary traditions, bringing together vibrant spices, quality ingredients and outdoor cooking techniques. His pass for flavour is at the heart of every All in a Box menu, creating dishes that celebrate comfort food with a creative, modern twist. AJ has built a reputation for delivering food that connects people and creates lasting memories.
The Importance of Maldon Chilli Sea Salt In This Recipe
Greta seasoning is the foundation of exceptional food, and Maldon Chilli Sea Salt plays a crucial role in this recipe. The distinctive crunch of Maldon’s pyramid-shaped sea salt flakes combined with warming chilli create the perfect finishing touch for the sweet, spicy and smoky flavour profile.
Throughout the recipe, a range of Maldon Sea Salt flavours work together to build layers of flavour:
Maldon Chilli Sea Salt elevates the hot honey glaze and final presentation with a balanced chilli kick and signature flaky texture.
How to Make Jerk Hot Honey Chicken Roti
Blitz all the marinade ingredients in a blender until smooth — this is ‘Pearl’s‘ recipe and it gets better the longer it sits. Coat the chicken thoroughly and marinate overnight in the fridge, minimum 12 hours. Don’t shortcut this; the depth of flavour comes from the time.
For the roti, drain the soaked split peas and boil in fresh water for 15–20 minutes until just tender but still holding shape. Drain well and pulse in a food processor with cumin to a fine breadcrumb consistency — you want texture, not a puree. Spread on a tray and cool completely.
In a bowl, mix the flour, baking powder, butter and Maldon Original Sea Salt. Add the warm water and bring together into a soft dough. Knead for 5 minutes until smooth, then rest covered for 30 minutes.
Divide the dough into 4 balls. Flatten each, spoon 1 teaspoon of the split pea mix into the centre, pinch closed and roll out gently on a floured surface to a round about 20cm wide. Take your time — the filling wants to stay sealed in.
Mix the slaw ingredients in a bowl, scrunch with your hands and leave to soften for 30 minutes. Stir the garlic yoghurt together and chill.
Warm the honey, hot sauce and lime in a small pan until just loose. Season with Maldon Chilli Sea Salt and set aside.
Get the Weber Slate properly hot — you want a steady, even heat across the surface. Lay the chicken skin-side down and don’t move it for 4–5 minutes. Flip, baste with the hot honey, and cook for another 4–5 minutes until charred and cooked through. Rest for 5 minutes, then slice.
Brush the Slate with a little oil and griddle the roti for 1–2 minutes a side until puffed, golden and lightly charred. Keep warm under a clean tea towel.
Build: roti base, smear of garlic yoghurt, sliced chicken, pile of slaw, extra drizzle of hot honey, pomegranate, coriander and parsley. Finish with a generous pinch of Maldon Chilli Sea Salt.
Discover More from Weber, Maldon Salt and All in a Box
To elevate your everyday cooking, discover the complete Maldon Salt collection.
For more creative recipes and inspiration, visit All in a Box.
Introduction
This indulgent yet beautifully simple dish was created in collaboration with food writer and cook Margie Nomura, best known for her much-loved platform Desert Island Dishes. Combining bold flavours with comforting textures, this recipe celebrates seasonal ingredients and elevates everyday cooking with a touch of luxury – perfect for a cosy night in or an impressive dinner for guests.
About Margie Nomura (Desert Island Dishes)
Source: KITRI Spotlight: Margie Nomura
Margie Nomura is a professional chef, recipe developer, and the creator of Desert Island Dishes, a popular online destination for easy, approachable home cooking. With over ten years of experience as a private chef, Margie is passionate about creating recipes that deliver maximum flavour with minimal effort. Her philosophy centres around ‘low effort, high reward’ cooking – helping home cooks build confidence in the kitchen while enjoying delicious, unfussy meals.
Why Maldon Garlic Sea Salt Flakes Elevates This Dish
Maldon Garlic Sea Salt Flakes
The secret to this recipe’s depth of flavour is Maldon Garlic Sea Salt Flakes. Their delicate, flaky texture and balanced garlic infusion enhance each element of the dish – from seasoning the steak to enriching the wild garlic butter. Unlike standard salt, these flakes add both flavour and texture, ensuring every bite is perfectly seasoned while complementing the natural richness of the butter and steak.
How To Make Wild Garlic Butter Steak Bites and Cauliflower Puree
To make the wild garlic butter, add the wild garlic leaves to a blender with2 tbsp olive oil and the lemon juice and blitz to a puree. Add 200g of the butter (reserving the rest for the cauliflower) and a good pinch of Maldon Garlic Sea Salt and whizz until smooth. If you don’t have wild garlic just sub with 2-3 cloves garlic and add a handful of parsley or basil works too.
Cut the cauliflower until florets and boil until super tender then drain and transfer to a blender with the butter and a good pinch salt and blitz until smooth. Add the cream and blitz again. Cut the steak into bites, add to a bowl with olive oil, Maldon Original Sea Salt and pepper and mix. Get a pan very hot and add in the steak, turning so it’s browned on all sides.
Cook it to your liking, you can have it still pink in the middle or you can cook it through. Add in a generous spoonful of the wild garlic butter and let it melt and sizzle around the steak. Spoon the cauliflower puree into a bowl, top with the steak and plenty of the wild garlic butter. I served mine with some roasted tomatoes but serve it with whatever you like, some rocket or a green salad would work well.
Final Touch
This dish is all about simple ingredients elevated through flavour, texture and quality seasoning. Tried it yourself? We’d love to see! Tag us on social media and share your creations.
