Cooking Time: Over an hour

  1. For the pastry, mix the flour and salt in a large mixing bowl. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs. Drizzle over the vinegar and water then use your fingertips to gently toss and distribute the liquid. Use the palm of your hand to bring everything together until it forms a shaggy dough.
  2. Tip onto a work surface, pat and cup the dough into a disc. Wrap in parchment paper and chill in the fridge for at least an hour as you get on with the filling.
  3. Preheat the oven to 200C.
  4. Spread the squash, onions and carrots out on your largest roasting tray. You don’t want the vegetables to be overcrowded otherwise they’ll steam rather than brown, so use two trays if needed. Drizzle with olive oil and season with Maldon Sea Salt and black pepper. Roast for 25 minutes until lightly golden and beginning to caramelise. Leave to cool.
  5. Mix the crème fraiche, cheddar, Dijon mustard and herbs.
  6. Roll the pastry out to the thickness of a pound coin, about 30cm in diameter, and transfer to a parchment lined baking tray. Spread the crème fraiche mixture onto the pastry, leaving a 2-inch border. Top the crème fraiche mixture with the cooled roasted vegetables. Fold the pastry border up and over the filling, slightly overlapping the pastry at regular intervals. Brush the pastry with a beaten egg, then bake for 45-50 minutes, rotating the tray after 30 minutes, until golden and crisp.
  7. Leave to settle for about 10 minutes before slicing and serving. 

This isn’t just a brownie. It’s a love letter to chocolate.

There are brownies – and then there are Caitlin Carrick-Varty brownies…Known to her loyal followers as @cake.onmyface, Caitlin doesn’t just bake; she creates flavour sensations. Her Chocolate Brownies with Maldon Sea Salt are a masterclass in contrasts: they look like the picture of classic fudgy indulgence, they smell like pure cocoa bliss, yet the moment they touch your tongue, they melt in your mouth – like a decadent chocolate mousse.

Making them is as delicious as eating them: silky pools of melted chocolate folding into sugar, eggs and butter in slow, glossy swirls; batter pouring into the tin; a final, confident sprinkling of Maldon Sea Salt flakes over the top. The sea salt flakes strikes first – bright and sharp against the rich bitterness – before melting into a sweetness that lingers. Caitlin likes hers dark, leaning into that bittersweet edge, but if your heart beats for milder chocolate, you can swap 80g of the dark chocolate for milk. Whatever you do, don’t skip the Maldon Sea Salt flakes. It’s the soul of this brownie.

How to make Chocolate Brownies with Maldon Sea Salt

Caitlin Carrick-Varty, @cake.onmyface
  1. Grease and line a 19cm / 7.5-inch square tin. Preheat the oven to 180/160 fan.
  2. Roughly chop the extra 20g dark chocolate, if you are using, then set aside.
  3. Chop the (180g) chocolate and butter roughly into chunks, then place in a large glass or metal bowl. Fill a small saucepan with a little water. Set the bowl of chocolate over the saucepan, making sure the bottom of the bowl does not come into direct contact with the water when it rests over the pan. Heat the pan on low/medium, stirring the chocolate mixture occasionally, to help it melt.
  4. Meanwhile, whisk the sugar, eggs, Maldon Sea Salt flakes, and vanilla in a large bowl. When the egg mixture is a bit frothy and lighter in colour, pour in the melted chocolate and butter – whisk just until you feel the glossy mixture become thicker.
  5. Now sift the flour and cocoa powder into the eggs and chocolate. Whisk until you feel the batter become thicker again, then immediately pour the batter into the prepared tin. Top with the reserved chopped chocolate and a generous pinch of Maldon Sea Salt flakes. Bake for 20 minutes, or until the top of the brownies are set but there is a wobble underneath.
  6. Allow to cool in the fridge before slicing. If you can wait, these brownies do well left in the fridge covered tightly with clingfilm overnight.

Recipe by Lacey Ostermann

A Bold, Citrusy Twist!

Lacey Ostermann brings the heat and zest to the breadboard with her unique Spicy Margarita Focaccia – a playful, flavour-packed recipe inspired by the classic cocktail. Infused with lime zest, a hint of orange and finished with Maldon Chilli Sea Salt flakes, this focaccia balances brightness with a gentle, smoky kick. It’s the kind of unexpected twist that turns a humble bake into a bold centrepiece, perfect for summer gathering, tapas spreads, or anyone craving a little spice with their slice!

Here Is How to Make Spicy Margarita Focaccia

Mix:

  1. Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later. Stir in bread flour and salt until well combined.
  2. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
  3. Cover and rest at room temperature for 15minutes While the dough is resting, place the sugar and lime zest into a small bowl and rub them together using your fingers until well combined. Dice two jalapeños or chillies very finely.

Stretch & Fold and First Proof:

  1. Scatter half of the lime sugar and half of the diced jalapeños over the dough and then stretch & fold to incorporate them. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
  2. Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl. The dough should tighten up a bit after performing the stretch & folds.
  3. Cover and rest at room temp for 15minutes.Scatter the second half of the lime sugar and diced jalapeños over the dough and repeat the series of stretch & folds once more.
  4. Cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Transfer to Tray and Second Proof:

  1. Prepare a metal baking tray (see dimensions above in equipment list) with non-stick parchment paper and 2 tablespoons of melted coconut oil or another neutral oil of your choosing. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
  2. Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito).
  3. Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth
  4. Cover the dough with a piece of oiled parchment paper and leave it to proof at room temperature for 1-1.5 hours.

Dimple & Bake:

  1. Preheat the oven to 215C or 420F and move the baking rack to the lowest position.
  2. Drizzle 1 tablespoon coconut oil over the top of the focaccia dough and then dimple it into the dough.
  3. Bake the focaccia for 18-22 minutes or until the bread is golden brown.

Prepare the Margarita Syrup:

  1. While the focaccia is baking, make the margarita syrup by combining the sugar, tequila and lime juice in a small saucepan.
  2. Simmer over a medium heat and stir until all the sugar granules have dissolved. Remove from the heat and set aside.
  3. When the focaccia is out of the oven, transfer it to a wire cooling rack and place the rack on top of a larger tray to catch any syrup and glaze drizzles that may drip down.
  4. Poke the focaccia all over with a chopstick or skewer and then brush the margarita syrup over the bread using a pastry brush, allowing it to fully soak into the dimples and holes before adding more.

Prepare the Lime Glaze:

  1. Allow the focaccia to cool for about 15 minutes. While it’s cooling, mix together the powdered sugar, lime zest and lime juice for the glaze. Add in the lime juice gradually until the glaze is drizzling consistency (you can add more lime juice if needed).
  2. Drizzle the glaze over the top of the focaccia and then use a pastry brush to brush it evenly over the top and sides of the bread.
  3. Garnish the focaccia as you would a spicy margarita…with fresh Jalapeño rings and a good sprinkle of Maldon Chilli Sea Salt. Be sure to add these on before the glaze hardens so they will stick in place!
  4. Place the focaccia on a cooling rack for about 20 minutes or until the glaze has hardened up and then cut in and enjoy!

A Summer Staple!

Lacey Ostermann has a way of turning simple ingredients into unforgettable experiences – and her Garlic Sea Salt and Rosemary Focaccia Sandwich Rolls are no exception. Infused with the deep, aromatic flavour of Maldon Garlic Sea Salt and fresh rosemary, these golden rolls are baked to perfection: crisp on the outside, pillowy within. Ideal for summer, they’re the perfect vessel for seasonal favourites like a caprese sandwich layered with pesto, peppery rocket, and juicy tomato slices. Whether for a picnic, lunch al fresco, or casual entertaining, these rolls are the ultimate upgrade to your summer sandwich game.

Mix

  1. Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later.
  2. Stir in bread flour and salt until well combined. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
  3. Cover and rest at room temperature for 15 minutes.

Stretch & Fold and First Proof

  1. Stretch & fold the dough. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
  2. Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl.
  3. The dough should tighten up a bit after performing the stretch & folds.
  4. Cover and rest at room temp for 15 minutes.
  5. Repeat the series of stretch & folds once more, cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Transfer to Tray and Second Proof:

  1. Prepare a large baking tray (see dimensions above in equipment list) with non-stick parchment paper and 3 tablespoons of extra virgin olive oil. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
  2. Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito). Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth.
  3. Cover the dough with a piece of oiled parchment paper and leave it to proof at room
    temperature for 1-1.5 hours.

Shape & Bake

  1. Preheat the oven to 220C or 430F and move the baking rack to the lowest position.
  2. Sprinkle the rosemary over the top of the dough and drizzle over about a tablespoon of extra virgin olive oil. Dimple the rosemary into the dough, taking care not spread the dough all the way to the edges of the tray – there should be some empty tray bordering the dough (use the video tutorial for visual guidance). Use your hands gently guide the edges of the dough into a rectangular shape to it’s easy to cut the dough into evenly sized rolls.
  3. Use an oiled dough scraper or sharp knife to cut the rectangle in half. Cut each of those halves in half so you have four long roll shaped pieces of dough. Gently stretch the dough to the length of the tray (about 12-13 inches) and space them out evenly across the tray (see video).
    Sprinkle each roll generously with Maldon Garlic Sea Salt and bake on the lowest rack of the oven for 18-22 minutes or until the rolls are a deep golden brown. Baking on the bottom rack should help to crisp up the bottom of the bread.
  4. Once baked, remove from tray and transfer to a cooling rack. They’re best enjoyed fresh but can be stored in large freezer bags for up to 3 days at room temperature or frozen for up to 2 months. To bring back to life, wrap in foil at bake at 200C/400F for 10-15 minutes. Peel back the foil for the last few minutes so they can crisp back up.
  5. Fill the rolls with your favourite summer sandwich fillings. My go-to is a caprese sandwich with pesto, rocket, aged balsamic vinegar, basil, mozzarella and juicy heirloom tomato slices…seasoned with more Maldon Garlic Sea Salt, of course!

Recipe by Lacey Ostermann

A Sweet-Savoury Twist!

When it comes to reimagining classics, Lacey is the master of this. Her Peach Crumble Focaccia is a perfect example – where the rustic soul of Italian bread meets the delicate sweetness of summer peaches, all brought into a bold balance with a finishing touch of Maldon Sea Salt flakes. This isn’t just a dessert or bread – it’s a conversation starter, a seasonal centrepiece, and a love letter to texture and contrast.

Mix:

  1. Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later.
  2. Stir in bread flour and salt until well combined. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video. Cover and rest at room temperature for 15 minutes.

Stretch & Fold and First Proof:

  1. Stretch & fold the dough. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl. Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl. The dough should tighten up a bit after performing the stretch & folds. Cover and rest at room temp for 15 minutes.
  2. Repeat the series of stretch & folds once more, cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Prepare the Cinnamon Filling / Topping:

  1. First, brown the butter. Melt the butter in a medium frying pan over a medium high heat and then turn it to a simmer, stirring every 30 seconds or so to ensure the butter isn’t burning on the base of the pan. You’ll hear the bubbles from the butter sizzle as the water evaporates off of it but the sizzling will stop as the butter starts to foam up. Once this happens, look at the colour of the foam…you’ll start to notice lightly browned specks in the butter. Give the butter another good stir and remove from the heat. The butter should be a lovely golden brown (not dark brown – be careful as it can burn quickly!).
  2. Once the butter is browned, stir in the brown sugar, cinnamon, a pinch of Maldon Sea Salt and vanilla until well combined.

Transfer to Tray and Second Proof:

  1. Prepare a metal baking tray (see dimensions above in equipment list) with non stick parchment paper and 2 tablespoons of melted butter. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
  2. Tip the dough into the prepared tray and gently stretch the dough into an even layer so it reaches the edges of the tray. Spread half of the cinnamon filling all over the dough in an even layer and then fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito).Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth.
  3. Cover the dough with a piece of oiled parchment paper and leave it to proof at room temperature for 1-1.5 hours.

Prepare the Peaches and Crumble

  1. Cube 2/3 of the peaches and cut the remaining peach into attractive slices. Set aside.
  2. Mix together the flour and both types of sugar and slowly drizzle in the melted butter. Stir with a spoon until all of the flour/sugar has absorbed the butter. It will be a crumbly consistency. Store in the fridge until ready to use.

Dimple and Bake

  1. Preheat oven to 220C/430F and move the baking rack to the lowest position.
  2. Just before dimpling the dough, coat the chopped peaches with the remaining cinnamon filling in the frying pan. If the butter has solidified, you may need to reheat it briefly to make coating the peaches easier. Spread the cinnamon coated peaches evenly over the dough and dimple them in. Sprinkle the crumble topping evenly over the dough. Coat the peach slices in any
    extra cinnamon filling that remains in the pan and then push them into the dough. Finish with a sprinkle of Maldon Sea Salt Flakes – the perfect delicate hit of salt to balance all the sweet!
  3. Bake on the lowest rack of the oven for 22-26 minutes or until the crumble is golden brown and the peaches are starting to caramelise. Remove from baking tray and transfer to a cooling rack.
  4. Best enjoyed the day of baking but can be stored in a large plastic freezer bag or in an airtight container for up to two days. To bring back to life, wrap a portion in foil and bake at 220C/400Ffor 15 minutes or until heated through. Peel back the foil on top for the last few minutes to crisp up the crumble topping. Enjoy!

Make pizzeria‑style pizza at home with this easy dough and San Marzano sauce, baked on a Le Creuset BBQ pizza pan for a crisp base and chewy, blistered crust. The dough mixes in minutes, proves until airy, then stretches easily for topping with mozzarella, basil and your favourites. A pinch of Maldon Original Sea Salt in the dough and sauce brings clean, bright flavour — perfect for pizza night or summer BBQs.

How to Cook Pizza on a Le Creuset BBQ Pizza Pan (Quick Steps)

How to Make Pizza on a Le Creuset BBQ Pizza Pan (Detailed Version)

Step 1 – Mix and Prove the Dough

Step 2 – Divide the Ball

Step 3 – Make the Sauce

Step 4 – Preheat the Pan

Step 5 – Shape, Top and Bake

Tips & FAQs

Tips

FAQs:

Serving Suggestions

Storage & Reheating

  1. Heat 3 tbsp olive oil in a large, heavy based pot. Once hot, add the minced beef and season with Maldon Original Sea Salt and pepper. Fry over a medium-high for about 10 minutes, breaking up the meat with your wooden spoon until well browned. You don’t want the pot to be too crowded otherwise the meat will steam rather than brown, so work in two batches if needed.
  2. Scoop the meat out of the pot into a bowl and set aside. Add another 3 tbsp olive oil to the pot, along with the onions, peppers and garlic. Season with Maldon salt and pepper and cook gently over a medium low heat for about 15 minutes, stirring every so often, until soft.
  3. Add the meat back into the pot, along with the tomatoes. Fill each tin halfway with water, swill it around to get every last bit of tomato, then add the liquid to the pot. Bring up to a simmer then leave to blip away for 45 minutes, stirring every so often to ensure it’s not sticking on the bottom of the pot, until thickened and reduced. Stir through the oregano and basil, then taste for seasoning.
  4. Bring a large pot of salted water to the boil and cook the lasagne sheets in a few batches for just 2 minutes until no longer rigid but still very al dente, then transfer to an oiled baking tray. Drizzle the sheets with a little olive oil so they don’t stick to one another.
  5. Preheat the oven to 180C fan.
  6. To assemble the lasagne, spoon a couple of ladles of the meat sauce into a large, rectangular baking dish (about 30cm by 20cm). Cover with lasagne sheets then add a single layer of courgette slices. Season the courgettes with a small pinch of Maldon Original Sea Salt and pepper. Dot with roughly a third of the torn mozzarella, grate over roughly a third of the parmesan, and drizzle over roughly a third of the double cream. Repeat this layering process (meat sauce, lasagne sheets, courgette slices, seasoning, cheeses and cream) twice more. Drizzle the top with a little olive oil and cover the dish with foil. Put the dish on a baking tray (this will catch any spill over while baking).
  7. Bake for 20 minutes then remove the foil and bake a further 20 minutes until golden and bubbling. Leave to stand for 20-30 minutes before serving (this allows the layers to settle and makes it easier to slice).

These easy marinated olives take minutes and taste like your favourite tapas bar. Lemon zest, soft garlic and a pinch of chilli infuse warm olive oil, then olives and fresh parsley soak up the flavours. Finished with a pinch of Maldon Original Sea Salt for clean, bright seasoning, this lemon‑garlic olives recipe is ideal for antipasti platters, last‑minute hosting or make‑ahead snacks.

How to Marinate Olives (Quick Steps)

How to Make Marinated Olives (Detailed Version)

A bowl of homemade marinated olives with lemon peel and sea salt flakes.

Step 1 – Infuse the Oil

Step 2 – Add Heat & Cool

Step 3 – Toss & Marinate

Step 4 – Serve

Tips & FAQs

Tips

FAQs

Serving Suggestions

Storage & Make-Ahead

These quick pickled red onions are the easiest way to add tangy crunch and colour to everything from tacos to salads. A hot brine of apple cider vinegar, warm spices and honey is poured over thinly sliced onions, then finished with Himalayan Pink Salt, Selected by Maldon for clean, bright seasoning. They turn vivid pink in just a few hours and keep well in the fridge — an effortless, make‑ahead topping you’ll use all week.

How to Make Quick Pickled Red Onions?

How to Make Quick Pickled Red Onions (Detailed Version)

Step 1 – Prep the Jar & Onions

Step 2 – Make the Hot Brine

Step 3 – Pour & Seal

Step 4 – Chill & Serve

Tips & FAQs

Tips

FAQs:

Serving Suggestions

Storage & Safety

When the heat of summer sets in, nothing hits the spot quite like a chilled bowl of gazpacho. This classic Andalusian soup is a vibrant blend of ripe tomatoes, crisp cucumbers and punchy onions, all pureed to smooth perfect. Light, hydrating, and bursting with garden-fresh flavour. It’s the ultimate warm-weather dish.

What takes this gazpacho to the next level is a finishing touch of Maldon Chilli Sea Salt. It’s delicate flakes and gentle heat from the Aleppo pepper and bird’s eye chilli adds a kick to the natural sweetness of the tomatoes whilst adding a subtle heat that lingers just enough to keep each spoonful exciting. Serve it topped with diced cucumber, juicy tomato halves, a drizzle of extra virgin olive oil, and fresh basil leaves.

How to Make Gazpacho

Step 1 – Tame the Onion

Step 2 – Blend the Soup

Step 3 – Chill

Step 4 – Make the Topping & Serve

Tips & FAQs:

Tips

FAQs:

Serving Suggestions

Storage & Make-Ahead