Make Christmas roast beef the easy way. A 2kg sirloin roasting joint is seared for a flavourful crust, then roasted over a tray of carrots, parsnips and onions. Finished with a quick red wine jus and seasoned with Maldon Sea Salt, this roast beef recipe delivers tender, medium‑rare slices and caramelised vegetables—perfect for a show‑stopping festive main.
How to Make Christmas Roast Beef with Easy Veg Medley
Step 1 – Temper and Season the Beef
Remove the beef from the fridge 2 hours before cooking. Pat dry and season all over with Maldon Sea Salt. Drying is important as it allows the meat to brown faster; salting in advance can also help with creating a crispier crust.
Step 2 – Preheat and start the Vegetables
Preheat the oven to 180°C fan (200°C conventional/392°F).
Toss onions, carrots, parsnips and thyme with 2 tbsp olive oil; season with Maldon Sea Salt and black pepper. Spread on a large roasting tray and roast 5–10 minutes while you sear the beef.
Step 3 – Sear the Beef
Heat a large frying pan over high heat with oil or beef fat. Sear the beef on all sides until well browned.
Step 4 – Roast Over the Vegetables
Set the browned beef on top of the vegetables, pour in the glass of red wine.
Roast for about 20 minutes per kilo at 180°C fan (≈9 minutes per lb) — around 40 minutes for a 2kg joint — turning the tray halfway for even cooking.
Step 5 – Check Temperature and Rest
For best accuracy, use a meat thermometer in the centre of the thickest part:
Rare: remove at 48-50°C (118–122°F)
Medium-rare: remove at 51–53°C (124–127°F)
2. Temperatures rise during resting to ~51–53°C (124–127°F) rare or 54–56°C (129–133°F) medium‑rare.
3. Transfer beef to a warm plate, tent loosely with foil and rest 20 minutes. Keep veg warm in the oven if needed.
Step 6 – Serve
Slice against the grain. Serve with the roasted vegetables, creamed horseradish and mustard. Spoon over the red wine pan juices.
Tips & FAQs
Best cut for Christmas roast beef? Sirloin roasting joint is tender with a good fat cap; ribeye or rump also work.
How long to cook a 2kg sirloin at 180°C fan? Approximately 40 minutes after searing, or until thermometer hits 51–53°C (124–127°F) for medium‑rare.
Do I need to cover the beef? No. Roast uncovered for a better crust; tent with foil during the 20‑minute rest.
Can I make this ahead? Roast up to doneness −5°C (−9°F), rest and cool. Reheat slices gently in hot pan juices or gravy to serve.
How do I get a great crust? Pat very dry, salt early, sear in a hot pan, and avoid over‑crowding the tray so veg can caramelise.
Gravy vs jus? Deglaze the tray with extra wine/stock; simmer to reduce. Season with Maldon Sea Salt to finish.
Festive extras: homemade red wine gravy, cranberry relish, or a drizzle of horseradish cream over slices.
Scale up: For 10–12 guests, use a 3kg joint (increase roast time to ~60 minutes; monitor with thermometer).
Storage & Reheating
Leftover beef: Cool quickly, refrigerate in an airtight container up to 3–4 days. Reheat slices gently in simmering pan juices or covered in a 160°C/320°F oven until just warm.
Roasted vegetables: Refrigerate up to 3 days; reheat on a hot tray at 200°C/392°F to re‑crisp.
Freezing: Sliced beef and veg can be frozen up to 1 month; thaw overnight in the fridge before reheating.
Have You Tried this Christmas Roast Beef?
Share your tips in the comments and tag #MaldonSalt. For more festive mains and sides, browse our Christmas recipes collection.
Nothing says Christmas quite like a tray of Spiced Orange Mince Pies, their buttery shortcrust pastry baked to flaky, crisp edges and dusted with a whisper of icing sugar. These festive treats combine sweet citrus and warm spice with a hint of grated apple for extra juiciness, all tucked beneath star lids or elegant diamond lids for that classic holiday look. A pinch of Maldon Smoked Sea Salt flakes creates a subtle depth that balances the sweetness beautifully.
You can serve these warm with brandy butter or brandy cream. These pies are a make-ahead marvel – they freeze and reheat like a dream, making them ideal for stress-free entertaining. Glossy, spiced and utterly irresistible, they’re the ultimate festive treat.
Add egg and ice water; pulse just until the dough clumps.
Shape into a disc, wrap and chill 1 hour.
By hand: rub butter into dry ingredients, then “cut in” egg and water with a knife; bring together gently and chill.
Step 2 – Prepare Cases and Lids
Roll pastry on a lightly floured surface to pound‑coin thickness (≈3 mm).
Cut 12 rounds slightly larger than the bun‑tin holes; press in gently.
Cut lids (smaller rounds, stars, or a Maldon diamond).
Step 3 – Mix the Filling
In a bowl, combine mincemeat, grated apple, orange zest and Maldon Smoked Sea Salt.
Step 4 – Fill and Seal
Spoon a heaped teaspoon of filling into each case.
Brush lid undersides with egg; position and press edges to seal. Chill 30 minutes.
Step 5 – Bake
Heat oven to 170°C fan (190°C conventional / 375°F).
Brush tops with egg, sprinkle with demerara; bake 25–30 minutes until golden brown and crisp.
Step 6 – Cool and Serve
Cool 10 minutes in the tin, then transfer to a rack. Serve warm with brandy butter or brandy cream; dust with icing sugar if you like.
Tips & FAQs
Tips
Keep everything cold for flaky pastry; chill twice to prevent shrinkage.
Don’t overfill—leave a small headspace to avoid leaks.
For extra citrus, add 1–2 tsp orange juice to the filling; if mincemeat is very wet, stir in 1–2 tsp fine breadcrumbs.
Prevent sticking by lightly greasing or using a non‑stick bun tin.
FAQs
How long to bake mince pies?
25–30 minutes at 170°C fan (190°C / 375°F) until the pastry is golden and crisp.
Can you freeze mince pies?
Yes. Freeze unbaked, assembled pies on a tray, then bag for up to 3 months; bake from frozen at the same temperature for 28–32 minutes. Or freeze baked pies and reheat 8–10 minutes.
Can I make mince pies ahead?
Make pastry up to 2 days ahead; store chilled. Assembled pies can be chilled 24 hours before baking. Baked pies keep 3–4 days in an airtight tin.
Are mince pies vegetarian?
Use vegetarian mincemeat (made with vegetable suet) and serve with your preferred cream or dairy‑free alternative.
Serving Suggestions
Serve warm with brandy butter, brandy cream, clotted cream or vanilla ice cream.
Finish with a light dusting of icing sugar and a pinch of Maldon Smoked Sea Salt flakes for a sweet‑salty contrast.
Room temperature: Store baked pies in an airtight tin up to 3–4 days.
Fridge: Up to 5 days if you prefer; rewarm before serving.
Reheat: 160°C fan (180°C / 350°F) for 6–8 minutes until just warm and crisp.
Freeze: See FAQs; always reheat from chilled/frozen until piping hot.
Baked These Already?
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Celebrate winter flavours in style with this stunning vegetable pithivier, a French-inspired centrepiece that’s as beautiful as it is delicious. It’s essentially a doomed filling of sweet caramelised onions, earthy cooked chestnuts, and vibrant winter veg – think tender butternut squash slices, jewel-toned beetroot slices and wilted spinach with grated nutmeg. All encased in buttery puff pastry lid and base, baked until golden and crisp with flaky layers.
The recipe is all about low and slow, caramelising onions in a heavy-based pot, layering in vegetables for depth and colour. Season generously with Maldon Original Sea Salt flakes for a delicious crunch. Once assembled, you can score the pastry with a lattice or spiral pattern, crush with egg wash for that irresistible shine, and bake on a preheated tray in a fan oven until the pastry in bronzed nicely.
Serve warm with a dollop of horseradish crème fraiche and a sprinkle of fresh dill for brightness. Perfect for a festive table or an elegant vegetarian main.
How to Make a Vegetable Pithivier
Equipment needed:
Heavy‑based pot, 2 large roasting trays, large frying pan or wide pot with lid, pastry brush, sharp knife for scoring, baking sheet (preferably preheated), 30 cm and 25 cm guides/plates for cutting circles, parchment
Step 1 – Caramelise the Onions
Heat 2 tbsp olive oil in a heavy‑based pot over medium‑low.
Add onions and a generous pinch of Maldon Sea Salt; cook 40–50 minutes, stirring occasionally, until deeply caramelised.
Stir in butter, caraway seeds and chestnuts; cook 5 minutes until fragrant and lightly browned. Cool.
Step 2 – Roast the Root Vegetables
Heat oven to 200°C fan (220°C conventional / 425°F).
Arrange squash on one tray, beetroot on another. Drizzle with olive oil, season with Maldon Sea Salt, and roast 30–35 minutes until tender and golden. Cool.
Step 3 – Wild and Season the Spinach
In a large pan over medium heat, add washed spinach (with residual water). Cook until just wilted and bright.
Cool, squeeze out excess liquid thoroughly, then season with grated nutmeg, black pepper and Maldon Sea Salt.
Step 4 – Cut the Pastry
Roll pastry sheets to ~2 mm thick. Cut one 25 cm circle (base) and one 30 cm circle (lid).
Step 5 – Build the Dome
Place the 25 cm base on parchment. Spread onion‑chestnut mixture inside, leaving a 2 cm border.
Layer squash, then beetroot, then spinach, shaping into a compact dome.
Step 6 – Enclose, Score and Chill
Brush border with beaten egg. Drape the 30 cm lid over the filling, smoothing to encase with no air pockets.
Seal edges firmly; trim neatly.
Lightly score from top to edge in curved lines to create the classic spiral. Chill 20 minutes while you heat oven to 180°C fan (200°C conventional / 400°F).
Step 7 – Bake and Serve
Brush all over with egg wash. Bake 40–45 minutes until deep golden and crisp.
Mix horseradish, crème fraîche, dill and black pepper. Slice and serve with the dill horseradish crème.
Texture/Doneness cues: Pastry is richly golden with defined layers; base is crisp; filling hot throughout.
Tips & FAQs
Tips:
Keep fillings cool and relatively dry to avoid a soggy base—squeeze spinach well and cool onions/veg completely.
Build a stable dome: heavier veg (onion/chestnut, squash, beetroot) beneath, drier spinach on top.
For extra shine and lift, egg‑wash twice: once before chilling and again just before baking.
Bake on a preheated tray or baking steel for a crisp bottom.
FAQs:
What is a pithiver?
A pithivier is a round, enclosed pie made with puff pastry and filled with either sweet almond cream (frangipane) or savoury ingredients. It’s signature look comes from the domed shape and decorative scoring on top, which helps the pastry rise beautifully and give it that elegant, spiral finish.
What did the pithivier originate from?
The pithivier originates from France, specifically from the town of Pithiviers in the Loiret region. The pie was a way to showcase rich fillings and buttery pastry for special occasion, which is why it’s often associated with festive or celebratory meals.
What pastry is best for a pithivier?
All‑butter puff pastry gives superior lift and flavour. Roll to ~2 mm for clean layers without blow‑outs.
How do I prevent a soggy bottom?
Cool fillings fully, squeeze spinach dry, seal edges well, and bake on a preheated tray at 180°C fan.
Can I make this ahead?
Cook onions and roast veg up to 1 day ahead. Assemble and chill the unbaked pithivier for up to 24 hours, then bake fresh.
Can I freeze a pithivier?
Yes. Freeze assembled but unbaked on a tray, then wrap. Bake from frozen at 180°C fan, adding 10–15 minutes; tent with foil if over‑browning.
How long does it take to bake?
40–45 minutes at 180°C fan (200°C / 400°F), until deep golden and piping hot.
Pair with the dill horseradish crème or a light gravy.
Finish slices with a pinch of Maldon flakes for sparkle and seasoning at the table.
Storage & Reheating
Fridge: Cool, then refrigerate slices up to 3 days.
Reheat: 170°C fan (190°C / 375°F) 12–15 minutes on a tray until hot and crisp.
Freeze: See FAQ; reheat from frozen until pastry is crisp and centre is steaming.
Made This Already?
Rate the recipe and share your tips in the comments. For more festive vegetarian mains, browse our Christmas collection.
Indulge in the ultimate festive sharing experience with this stunning baked Camembert with a cheese bread wreath – a show-stopping party centrepiece perfect for your Christmas Canape spread or grazing board. A bubbly cheese centre is surrounded by golden pull-apart rolls made from strong white bread flour, shaped into dough balls, brushed with egg wash, and seasoned with fragrant Maldon Garlic Sea Salt flakes, garlic slices, and thyme sprigs. Proved in a warm place to rise and baked to perfection, these golden rolls are ideal for dipping bread into the molten Camembert, especially when paired with chive butter, chutney, or relish.
How to Make Baked Camembert with Sharing Bread
Step 1 – Make the Dough
Add flour, yeast, Maldon Garlic Sea Salt, thyme leaves, olive oil and warm water to a stand mixer bowl.
Mix on low with a dough hook until combined, then medium for 5–7 minutes until smooth and stretchy. You know the dough is ready when it’s elastic and passes a gentle ‘windowpane’ test.
Step 2 – First Rise
Transfer to a lightly oiled bowl, cover with a tea towel and prove in a warm place for 1–1.5 hours, until doubled. The dough should feel pillowy and leave a slight indent when pressed.
Step 3 – Shape the Sharing Bread
Knock back the dough briefly. Divide into 20 balls (about 40–45g each) for even baking.
Step 4 – Arrange and Second Prove
Line a large baking sheet with parchment. Place a heatproof bowl in the centre (a few cm wider than the camembert).
Arrange dough balls around the bowl with a little space between each. Cover and prove 30 minutes, until puffed.
Step 5 – Bake the Rolls
Preheat oven to 200°C fan. Brush dough with beaten egg.
Bake 25–30 minutes until risen and golden on top and underneath. Cool slightly on the tray. The baked rolls should sound hollow when tapped on the base.
Step 6 – Bake the Camembert
Unwrap the camembert and place back in its (oven‑safe) wooden box, lid off. Score the top and insert garlic slices and thyme. You should only bake in a wooden box that states it’s oven-safe; remove all plastic/foil.
Place on a small tray and bake 10–15 minutes until the centre is melted and oozy.
Step 7 – Make the Chive Butter
Melt butter in a small pan. Stir through chives and a pinch of Maldon Garlic Sea Salt.
Step 8 – Finish and Serve
Brush warm rolls with chive butter. Set the baked camembert in the middle and serve immediately with chutney or relish for dipping.
Tips & FAQs
Tips
Keep the Camembert in the box. Bake the Camembert in it’s wooden cheese box (without the plastic wrap) to help it hold it’s shape and contain the melted cheese. Make sure that the box is marked oven-safe.
Score the top of the Camembert. Lightly score the top of the cheese and insert garlic slices and thyme sprigs for extra flavour.
Egg wash your rolls for shine. Brush the rolls with egg wash before baking to get that beautiful golden roll finish.
Season the rolls generously. Sprinkle Maldon Garlic Sea Salt flakes over the dough before baking for a punch of flavour and crunch.
FAQs
Best cheese for baked camembert? Use a 250g camembert in a wooden, oven‑safe box. Brie works, but camembert melts more evenly and has a stronger aroma.
What temperature and how long to bake camembert? Bake at 200°C fan for 10–15 minutes until the centre is soft; timing varies by brand and fridge temperature.
Can you bake camembert in the box? Yes, if it’s a wooden box marked oven‑safe. Otherwise, place the cheese in a small ovenproof dish.
Make‑ahead options? Shape the dough balls, cover and refrigerate up to 12 hours. Bring to room temp, then prove 30–45 minutes before baking. Rolls can also be baked earlier in the day and rewarmed.
Freezing the bread? Freeze baked, cooled rolls up to 1 month. Reheat from frozen at 180°C for 8–10 minutes.
How to keep the centre gooey for longer? Serve immediately, pre‑warm the serving plate, and keep the camembert on a small tray to retain heat.
Serving Suggestions
Pile onto a large board with chutney, cornichons, grapes and cured meats for a party centrepiece.
Add roasted garlic cloves, honey‑roasted nuts or a drizzle of hot honey over the camembert.
Scale up: Bake two wheels of camembert in separate boxes and double the dough for larger gatherings.
Storage & Reheating
Bread rolls: Store in an airtight container at room temperature for 1–2 days. Reheat at 180°C for 5–7 minutes until warm and crisp.
Leftover camembert: Best enjoyed fresh. If needed, cool quickly, refrigerate up to 2 days and reheat gently until molten. Always follow food safety best practice.
Have You Tried This Festive Baked Camembert with Sharing Bread?
Tell us how it went in the comments and tag your creations with #MaldonSalt. For more crowd‑pleasing party starters, browse our Christmas recipes collection.
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.
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.
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!
Preheat the oven to 170C fan.
Roll the pastry to the thickness of a pound coin and drape into a 23cm fluted tart tin. Gently prick the base all over with a fork. Cover the pastry with parchment paper and fill the tin with baking beans. Place the tin on a baking tray (this will make getting the tin in and out of the oven easier).
Bake for 20 minutes then remove the baking beans and parchment paper and return to the oven for 10 minutes until the pastry is dry to the touch and very lightly golden.
For the filling, mix the pumpkin puree, sugar, spices and Maldon Smoked Sea Salt. Add the eggs and whisk until incorporated then whisk in the cream.
Pour the filling into the blind baked pastry and bake for 35-40 minutes until the filling is set. Leave to cool completely at room temperature then chill until ready to serve.
Serve with softly whipped cream and an extra sprinkle of Maldon Smoked Sea Salt.
Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
