Looking for a flavour-packed chicken dinner that’s easy enough for weeknights but impressive enough to serve to guests? This Harissa & Honey Chicken with Lentil Couscous and Cucumber Yogurt combines sweet honey, smoky harissa and the distinctive crunch of Maldon Smoked Sea Salt Flakes for a dish that’s rich in flavour and wonderfully balanced. Tender glazed chicken sits atop fluffy couscous and lentils, while a cooling cucumber and dill yogurt adds a fresh, vibrant finish.
Created by food writer and cook Margie Nomura, this easy chicken and couscous recipe is packed with contrasting textures and bold Mediterranean-inspired flavours. The smoky heat of harissa, sweetness of honey and citrusy brightness of lemon come together beautifully, making this a satisfying family meal that’s ready in under 40 minutes. Perfect for a midweek supper, meal prep or casual entertaining, it’s a recipe you’ll want to make again and again.
How to Make Harissa and Honey Chicken with Lentil Couscous and Cucumber Yogurt
Season the chicken with salt and pepper. Heat a little olive oil in a large frying pan and cook the thighs for about 4–5 minutes on each side, until golden. Skin-on thighs may need a little longer on the skin side to crisp up.
Mix the harissa, honey and half the lemon juice and a pinch of the Maldon Smoked Sea Salt Flakes. Turn the heat down, pour the mixture into the pan and spoon it over the chicken for a couple of minutes, until glossy and the chicken is cooked through. Transfer the chicken to a plate, leaving the sauce in the pan.
Add the couscous and drained lentils to the pan and stir them through the sauce. Pour in the hot stock, cover with a lid and take off the heat. Leave for 5 minutes.
Meanwhile, mix the cucumber, yoghurt, dill and remaining lemon juice. Season to taste.
Fluff the couscous with a fork. Slice the chicken and arrange it on top, then spoon over the cucumber yoghurt. Finish with a drizzle of olive oil and more dill and another little pinch of the Maldon Smoked Sea Salt Flakes.
Tasting notes
The first 8–10 minutes gives the chicken colour, but thigh size varies. Make sure it’s fully cooked during the glazing step before taking it out of the pan; it won’t cook further while the couscous sits
A Taste of Sicily Meets Everyday Italian Cooking
To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook and content creator Giuseppe Federici (@sepps). Known for his simple, flavour-focused recipes inspired by family traditions, Sepps brings authentic Italian cooking to home kitchens through dishes that showcase the beauty of quality ingredients. This bright and refreshing Lemon Courgette Pasta is a perfect example, combining sweet courgettes, fragrant basil and zesty lemon with the balanced flavour of Sicilian Fine Sea Salt.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian from a family of passionate food lovers, where Italian home cooking has always been at the centre of family life.
Today, he shares authentic Italian recipes and family food traditions with a hugely engaged audience, sharing authentic Italian recipe videos, family stories and a genuine love for home cooking. Most loved of all are 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 cherished family recipes celebrating Italian cooking across 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, brings exceptional quality and versatility to everyday cooking. Carefully selected by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, delicate texture and ability to dissolve evenly throughout cooking. Naturally dried in the Mediterranean breeze, it enhances everything from pasta water and vegetable dishes to breads, sauces and desserts.
How to Make Lemon Courgette Pasta
Fresh, vibrant and packed with flavour, this Lemon Courgette Pasta is a simple Italian-inspired recipe perfect for weeknight dinners and summer dining alike. Sweet grated courgette is gently cooked with garlic, chilli and olive oil before being tossed with linguine, fresh herbs and zesty lemon. Finished with vegan parmesan, it’s a light yet satisfying pasta dish that celebrates seasonal ingredients and effortless Italian cooking.
The fine texture of Sicilian Fine Sea Salt, Selected by Maldon helps season the pasta water, draw moisture from the courgettes and evenly distributes flavours throughout the dish, allowing every ingredient to shine.
Coarsely grate the courgettes into a large bowl. Sprinkle with a pinch of Sicilian Fine Sea Salt and leave to sit for a few minutes, this helps draw out excess moisture. Squeeze out as much liquid as you can with your hands or a clean tea towel, then set aside.
Bring a large pot of water to the boil and season generously with Sicilian Fine Sea Salt, it should taste like the sea. Cook the linguine for 1 minute less than the packet instructions so it’s just shy of al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
While the pasta is cooking, heat a generous glug of olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and fry gently for 2 minutes, stirring frequently, until the garlic is golden and fragrant, keep an eye on it so it doesn’t burn.
Add the drained courgette to the pan and toss to coat in the garlicky oil. Season well with Sicilian Fine Sea Salt and black pepper, then add the lemon zest and juice. Stir everything together and cook for another 2–3 minutes until the courgette is tender.
Add the drained pasta straight into the pan along with the reserved pasta water. Toss vigorously over the heat for 1–2 minutes so the pasta finishes cooking and absorbs all the flavours. Tear in the rocket and basil and toss through.
Divide between bowls and finish with a generous grating of vegan parmesan, a drizzle of olive oil and a final crack of black pepper.
Bring Italian Flavours to Your Table
Whether you’re looking for a quick weeknight pasta or a light Mediterranean-inspired meal, this Lemon Courgette Pasta is a delicious way to enjoy seasonal ingredients and authentic Italian flavours.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado.
For more Italian-inspired recipes, discover Giuseppe Federici’s cookbook, featuring the beloved family dishes, traditions and stories.
Meaty, quick-cooking and full of Sicilian sunshine, swordfish steaks are made for the griddle or BBQ. Here they’re charred for just a couple of minutes a side and topped with a bright salsa of chargrilled peppers, cherry tomatoes, green olives and capers, then finished with charred lemon and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. Dinner is on the table in 15 minutes.
Why You’ll Love These Grilled Swordfish Steaks
Ready in 15 Minutes: Swordfish cooks in minutes and the no-cook salsa comes together while it grills.
Big Sicilian Flavours: Sweet peppers, briny olives and sharp capers make a punchy salsa that lifts the fish.
High-Protein & Gluten-Free: A light, healthy main that feels generous and special.
How to Make Grilled Swordfish Steaks (Step-by-Step)
Make the salsa: Cut the cherry tomatoes into quarters and add to a bowl with the extra virgin olive oil. Thinly slice the chargrilled peppers, halve the olives and add both, then drain, rinse and add the capers. Season with Sicilian Fine Sea Salt, Selected by Maldon and cracked black pepper, and set aside.
Grill the swordfish: Rub the steaks with a little olive oil and place onto a hot griddle pan or BBQ over a high heat. Swordfish cooks quickly like tuna and can easily overcook, so give it just 2 minutes on each side. Grill the lemon halves alongside.
Season and serve: As soon as the steaks are cooked, transfer to a platter and season with a good pinch of Sicilian Fine Sea Salt, Selected by Maldon and pepper. Spoon over the salsa, garnish with fresh oregano and squeeze over the charred lemon before serving.
Tips for the Perfect Grilled Swordfish Steaks
Don’t overcook it: Swordfish dries out fast – 2 minutes a side over a high heat keeps it juicy and just-cooked.
Get the griddle hot: A properly hot griddle or BBQ gives clean char marks and stops the fish sticking.
Make the salsa ahead: Mixing the salsa first lets the flavours meld while the swordfish grills.
What to Serve with Grilled Swordfish Steaks
These steaks are a complete summer dinner with garlic and herb new potatoes and a blood orange and fennel salad, with sesame semolina bread to soak up the salsa and juices. The charred lemon is essential – a good squeeze right at the end brings everything together. Tuna steaks make an easy swap if swordfish isn’t available.
Frequently Asked Questions
Can I use tuna instead of swordfish?
Yes – tuna steaks cook in a very similar way and time. Like swordfish, they’re best left a little pink in the middle and not overcooked.
Fresh or jarred peppers for the salsa?
Jarred chargrilled peppers are quick and full of flavour, but you can chargrill fresh peppers and peel them if you prefer to make your own.
How do I know when the swordfish is cooked?
It should be just opaque all the way through after about 2 minutes a side. Take it off while still juicy – it firms up as it rests.
Crisp, blistered shells and a cool, creamy ricotta filling – these Sicilian cannoli are the island’s most famous sweet, made at home. The Marsala-spiked dough fries up golden and bubbly, while a pinch of Sicilian Fine Sea Salt, Selected by Maldon sharpens the sweetness. This recipe makes two classic fillings in one batch: pistachio, and chocolate and ricotta.
Why You’ll Love These Sicilian Cannoli
Two Fillings, One Batch: Make both the pistachio and the chocolate-and-ricotta cannoli at once for a proper Sicilian dessert platter.
Crisp, Bubbly Shells: A splash of Marsala in the dough gives the shells their signature blistered, shatteringly crisp texture.
A True Sicilian Classic: Few desserts feel as special as a freshly piped cannolo dusted with icing sugar.
How to Make Sicilian Cannoli (Step-by-Step)
Drain the ricotta: Place the ricotta for the fillings in a muslin cloth set in a sieve and squeeze out any excess liquid. Set aside – this keeps the fillings thick and the shells crisp.
Make the dough: In a large bowl, mix the plain flour, caster sugar, Sicilian Fine Sea Salt, Selected by Maldon and bicarbonate of soda. Rub in the cubed butter with your fingers until it resembles fine breadcrumbs.
Bring it together: Add the beaten egg and Marsala wine and mix. Tip onto a lightly floured surface and knead until you have a smooth dough.
Roll and shape: Roll the dough as thinly as possible with a rolling pin or pasta machine, then cut out 15cm circles. Wrap each tightly around a cannoli mould, sealing the join with a little beaten egg.
Fry the shells: Heat the vegetable oil to 180°C, deep enough to submerge the cannoli. Fry the wrapped moulds for around 30 seconds at a time, turning with tongs, until golden and bubbly. Drain on kitchen paper and carefully slide the shells off the moulds once cool. Repeat for all 6.
Make the fillings: Whisk the drained ricotta with the rest of each filling’s ingredients, holding back the chocolate chips and chopped pistachios. Stir the chocolate chips into the chocolate filling, then transfer each filling to its own piping bag.
Fill and finish: Snip the ends of the bags and pipe the fillings into the shells – 3 of each flavour. Dip the ends of the pistachio cannoli into the chopped pistachios, dust everything with icing sugar and serve.
Tips for the Perfect Sicilian Cannoli
Drain the ricotta well: Squeezing out excess liquid is the difference between a thick, luscious filling and a soggy shell.
Fill just before serving: Pipe the filling in at the last minute so the shells stay crisp rather than softening.
Roll it thin: The thinner you roll the dough, the more delicate and blistered the fried shells will be.
What to Serve with Sicilian Cannoli
Cannoli are the perfect finale to a Sicilian feast – serve them after Sicilian arancini or homemade cavatelli, with strong espresso to cut the sweetness. They also make a beautiful centrepiece for a dessert grazing board alongside fresh fruit and the blood orange and fennel salad to start the meal.
Frequently Asked Questions
What if I don’t have cannoli moulds?
You can improvise with metal cannoli tubes, or wrap the dough around clean, foil-covered wooden dowels. Just make sure whatever you use is oven- and oil-safe.
Can I make cannoli ahead?
Fry the shells and make the fillings up to a day ahead, storing them separately. Pipe the filling in only when you’re ready to serve so the shells stay crisp.
What is pistachio paste and can I substitute it?
Pistachio paste is finely ground pistachios, sometimes lightly sweetened. If you can’t find it, blitz shelled pistachios to a smooth butter, or use a good-quality pistachio butter.
A Fire-Cooked Dessert Collaboration Between Maldon Salt, Weber Grills and Chef Matt Burgess
When live-fire cooking meets modern outdoor grilling, desserts become something truly unforgettable. This Cloud Cake recipe by Chef Matt Burgess, also known as @matblak, is a bold collaboration celebrating texture, flavour and innovation – combining the versatility of the Weber Lumin electric grill with the delicate finishing power of Maldon Chilli Sea Salt.
Soft, airy, and lightly steamed under the lid of the Weber Lumin, this raspberry cloud cake is balanced with bright fruit acidity, crisp raspberry coral, white chocolate and a subtle hit of chilli salt. It is restaurant-quality outdoor cooking designed to show that barbecue cooking goes far beyond meat and flame.
Whether you are cooking on a balcony, terrace or garden setup, this recipe highlights how electric grilling, live-fire inspiration and premium ingredients can create a memorable summer dessert.
Who are Weber Grills?
Weber Grills are globally recognised as one of the leading names in barbecue and outdoor cooking innovation. Known for combining performance, reliability and design, Weber has become synonymous with modern grilling culture worldwide.
The Weber Lumin electric barbecue reaches temperatures over 315°C while also offering steaming, smoking, searing and warming functions. This versatility makes it ideal for dishes like cloud cake, where controlled heat and trapped steam are essential for creating this signature soufflé-like texture.
Unlike traditional desserts cooked indoors, this recipe users the Weber Lumin pancha and lid system to gently steam and lift the batter, producing an airy cake with a caramelised outer edge and soft centre.
For urban grillers, food lovers and chefs experimenting with outdoor desserts, the Weber Lumin proves that barbecue cooking can be sophisticated, technical and creative.
Chef Matt Burgess, widely recognised as @matblak, is a New Zealand Māori chef, live-fire specialist and founder of Kaiwhenua – Kai by Matblak. His cooking philosophy is built around fire, flavour, culture and connection.
After beginning his culinary career in Wellington, New Zealand, Matt went on to work with some of London’s most respected hospitality brands, including Soho House, Bluebird Chelsea, Gordon Ramsay’s Maze Grill, and Jamie Oliver’s Threadneedle street.
Today, through Kaiwhenua – meaning “food from the land” in Māori – Matt develops recipes, host supper clubs and creates premium condiments inspired by live-fire cooking and layered flavour. His work blends refined restaurant technique with open-fire cooking, making him one of the UK’s most exciting modern barbecue chefs.
Matt’s approach to dessert reflects the same philosophy throughout his cooking: balance, smoke, texture and restraint.
Explore Kaiwhenua and Kai by Matblak here: https://www.kaiwhenua.co.uk/
Why Maldon Chilli Sea Salt Matters in This Dish
Salt is often overlooked in desserts, but in this recipe Maldon Chilli Sea Salt plays a crucial role.
The delicate crunch of Maldon Sea Salt flakes enhances sweetness, sharpens raspberry acidity and balances the richness of white chocolate. The added chilli gives subtle warmth that lingers gently on the palate, elevating the flavour profile without overpowering the dessert.
In the cloud cake batter, the chilli salt helps heighten the fresh raspberry flavour. As a finishing touch, it creates contrast against the soft sponge, crisp coral and creamy chocolate.
This sweet-and-heat combination is what transforms the dish from a simple grilled sponge cake into a refined barbecue dessert.
What is a Cloud Cake?
A cloud cake is an ultra-light, souffle-style cake known for its airy texture and delicate rise. Inspired by Japanese souffle pancakes and steamed sponge techniques, cloud cakes rely heavily on whipped egg whites to create lift and softness.
Unlike dense sponge cakes, cloud cakes are designed to feel light, almost mousse-like in the centre, while maintaining a lightly caramelised exterior.
In this version, the Weber Lumin lid traps heat and steam during cooking, helping the cake rise gently while staying soft and moist inside.
How to Make Cloud Cake, Raspberry Coral with Chilli Sea Salt
Preheat the Weber Lumin with plancha to medium–low heat. You want gentle, even heat.
Whisk egg yolks with milk and vanilla. Add flour and baking powder. Mix smooth.
Whip egg whites with a pinch of Maldon Chilli Sea Slat to soft peaks. Add sugar gradually. Take to medium peaks.
Fold one third into the yolk mix to loosen. Fold the rest gently. Keep the air.
Fold in raspberries last.
Lightly butter the plancha. Spoon thick rounds, 2–3 cm high.
Cook undisturbed until the base sets. Close the lid to trap heat and allow the cake to rise and steam.
Flip carefully. Cook until just set. Centre stays soft. Remove and rest.
For the dressing, crush raspberries with lemon zest, juice and icing sugar. Keep it loose.
For the coral, mix all ingredients until smooth.
Pour a thin layer onto a hot section of the plancha.
Let it bubble and separate. Do not touch it.
Once dry and lightly coloured, lift carefully and cool. It will crisp as it cools.
Plate the cake. Spoon over dressing.
Add coral, micro planed white chocolate and basil.
Finish with a light pinch of Maldon Chilli Sea Salt.
Weber Lumin Cooking Tips
Always use the lid — trapped heat is essential for the signature cloud cake rise.
If the base colours too quickly, reduce the heat slightly.
Coral needs a dry, hot surface to crisp correctly.
Avoid overmixing the batter or the texture will become dense.
Cook in batches and avoid overcrowding the plancha
Explore More
Buy Weber Grills – Discover the Weber Lumin electric barbecue range and outdoor cooking accessories: https://www.weber.com/GB/en/home/
Discover Kai by Matblak – explore Matt Burgess’ recipes, sauces, live-fire cooking and flavour philosophy.
Shop Maldon Salt – Explore Maldon Sea Salt flakes and flavoured blends: https://maldonsalt.com/our-salt/
A Flavour-Led Collaboration with Weber Grills
We’re excited to bring this recipe to life in collaboration with Weber Grills UK, combining bold live-fire cooking with the unmistakable quality of Maldon Salt. This partnership celebrates flavour, technique, and the joy of cooking outdoors – where smoke, heat, and seasoning work together to create unforgettable dishes.
Who Are Weber Grills
Weber is a globally trusted leader in outdoor cooking, known for it’s expertly designed grills and commitment to quality. Weber Grills UK continues that legacy with innovative charcoal, gas, and electric barbecues.
The Weber Master-Touch used in this recipe is ideal for smoking, searing, and grilling, giving you full control over heat and flavour – perfect for fishes like these Manuka-smoked lamb meatballs.
Meet the Chef: Melanie Brown of The Laundry
This recipe is created in collaboration with Melanie Brown, Chef, Sommelier, and founder of Brixton’s acclaimed restaurant The Laundry.
Melanie brings a unique perspective to cooking, combining classic European technique with bold, open-fire flavours inspired by her New Zealand upbringing. Her career spans leading kitchens, wine expertise, and restaurant ownership – giving her a holistic approach to flavour and hospitality.
Before opening The Laundry, Melanie worked in renowned kitchens including Raymond Blanc’s Le Petit Blanc and Jamie Oliver’s Fifteen, while also pioneering award-winning wine programmes in the UK.
Opened in Brixton, The Laundry is her flagship neighbourhood bistro – celebrated for its relaxed yet refined dining, seasonal produce, and carefully curated wine pairings.
At the heart of Melanie’s cooking is a philosophy rooted in honest ingredients, bold flavour, and open-fire cooking, where smoke becomes an essential ingredient rather than just a technique. This dish perfectly captures her style – layering smoke, spice, and freshness into a vibrant, balanced plate.
About This Recipe
These Manuka-Smoked Lamb Meatballs are rich, juicy, and packed with warming spices, elevated by layers of smoke and char.
Served with:
A deep, smoky charred tomato reduction
Creamy, lightly smoked feta
A vibrant sumac corn and carrot salsa
This is a dish that delivers contrast in every bite – smoky, tangy, creamy, and fresh – perfect for elevating your barbecue menu.
Why Maldon Smoked Sea Salt Matters
Maldon Smoked Sea Salt play a key role in enhancing this recipe. Its signature flaky texture and gentle smokiness:
A subtle smoky depth that compliments the Manuka wood smoke
Balanced depth without overpowering the lamb
A clean, mineral finish that elevates every element
Used within the meatballs and the dressing, it ties the entire dish together with bold, consistent flavour.
How To Make Manuka-Smoked Lamb Meatballs with Charred Tomato Reduction & Sumac-Corn Salsa
The Manuka Smoked Feta – Place the block of feta in a heat-proof dish. Use a stovetop smoker or a DIY foil tent with the Manuka chips to smoke the feta for 10–15 minutes until fragrant. Once smoked, place the feta in a food processor with the double cream and cream cheese. Blitz until completely smooth and aerated. Set aside.
The Meatballs – Combine soaked panko, lamb, Maldon Smoked Sea Salt, shallot, garlic, and spices. Roll into balls and sear in a hot pan until caramelised. Remove and set aside.
The Grill & The Salsa – Grill the halved vine tomatoes, corn, and carrots until charred and blistered. The Salsa: Whisk the sumac, red wine vinegar, Maldon Smoked Sea Salt, and light olive oil in a bowl. Cut the charred corn off the cob and toss into the dressing with the carrots and the oodles of coriander.
The Sauce Reduction & Blitz – In the meatball pan, sauté the shallot and garlic. Deglaze with red wine; reduce by half. Add tinned pomodorini and thyme. Simmer for 10 minutes. Add the charred vine tomatoes to the pan. Discard thyme and blitz the sauce until smooth. Stir in the balsamic. Reduce a little more.
Final Assembly – Return meatballs to the smooth sauce and simmer for 5–8 minutes.
To Plate – Spread a heavy layer of Smoked Feta Cream. Top with meatballs and sauce. Pile the Sumac-Corn-Carrot Salad on the side, Finish with lemon zest and more coriander.
Fire Up Your Grill & Get Cooking
Bring bold, smoky flavour to your next barbecue with this standout dish.
Tag us in your creations on socials – @maldonsalt – we’d love to see your take!
A Flavour-First Collaboration with Weber Grills
We’re proud to bring this recipe to life in partnership with Weber Grills UK, combining exceptional outdoor cooking with premium seasoning from Maldon Salt. This collaboration celebrates the art of live-fire cooking – where high-quality ingredients, expert grilling, and bold flavour comes together effortlessly. Whether you’re coking for a summer gathering or elevating your weekend barbecue, this dish showcases everything great grilling should be.
About Weber Grills
Weber is a globally recognised leader in outdoor cooking, trusted for high-quality grills that deliver consistent results. Weber Grills continues this heritage with expertly designed gas, charcoal, and electric grills built for performance and ease.
The Weber Genesis used in this recipe is perfect for two-zone cooking, allowing you to sear over high heat and finish gently, ensuring perfectly cooked, juicy lamb every time.
Meet the Chef: Ruben Dawnay of Ruben’s Rubens
This recipe was created in collaboration with Ruben Dawnay, founder of Ruben’s Reubens, a London-based smokehouse renowned for its bold, fire-led cooking.
Ruben began his journey during lockdown, smoking meats and curing fish from his parent’s garden in Brixton. Inspired by his Polish-Jewish heritage, he developed a unique style that blends traditional deli influences with modern barbecue techniques.
Since then, Ruben’s Reubens has grown into one of London’s most exciting BBQ concepts – hosting pop-ups, residencies, and earning a loyal following for its flavour-packed smoked meats. Ruben has also been recognised as one of CODE Hospitality’s ’30 Under 30 Rising Stars’, cementing his position as a rising talent in the UK food scene.
About This Recipe
This Maldon Garlic Salt-Crusted Lamb Neck recipe is designed for sharing – bringing together rich, smoky, fresh, and tangy elements in every bite.
Expect layers of flavour from:
Perfectly seared lamb neck
Creamy whipped tahini
Charred, smoky rescaldo peppers
Bright, herb-packed salsa verde
Crunchy pistachio dukkah
It’s a dish that feels both rustic and refined – ideal for elevated outdoor cooking.
Why Maldon Garlic Sea Salt Matters
Maldon Garlic Sea Salt flakes are central to this recipe’s success. Their delicate, pyramid-shaped flakes provide a clean crunch and even seasoning, while the garlic infusion enhances the lamb’s natural richness.
Used both as a crust and finishing touch, Maldon Garlic Sea Salt delivers:
Bold, savoury depth
Balanced seasoning without overpowering
A signature texture that elevates each bite
This isn’t just seasoning – it’s a key flavour component.
How to Make Maldon Garlic Salt-Crusted Lamb Neck with Whipped Tahini, Rescaldo Peppers, Salsa Verde & Dukkah
Dukkah – Toast coriander, cumin and fennel seeds in a dry pan until fragrant, about 2 minutes. Tip into a mortar. Toast sesame seeds until golden, add to mortar. Toast pistachios until just coloured, 2–3 minutes. Roughly crush everything together, make sure to keep some texture. Fold in sumac, crispy shallots and Maldon Original Sea Salt Flakes. Set aside.
Rescaldo Peppers – Preheat Weber gas grill on high, all burners, lid down for 10 minutes. Grill whole peppers directly on the grates, lid down, turning every 3-4 minutes until completely charred and collapsed. Transfer to a bowl, cover with cling film, rest 15 minutes. Peel, deseed, slice into wide strips. Dress with olive oil, vinegar and Maldon Original Sea Salt Flakes.
Whipped Tahini – Whisk tahini, lemon juice and garlic together. Add ice water a splash at a time until smooth and pale. Season with Maldon Original Sea Salt Flakes. Fold in labneh.
Salsa Verde – Finely chop parsley, mint, anchovies and capers together on a board. Scrape into a bowl. Whisk in garlic, lemon zest and juice, then stream in olive oil. Finish with vinegar.
Lamb – Pat fillets dry. Rub with olive oil, press Maldon Garlic Sea Salt Flakes generously onto all surfaces, season with black pepper. Set Weber to 2-zone: one side high, one side low. Sear on the hot side 3-4 minutes per side until deep and crusted. Move to the indirect side, lid down, until lamb hits target of 55°C internal. Rest 5-10 minutes.
To Plate – spread tahini across the base. Lay rescaldo peppers on top. Slice lamb against the grain and lay this on the peppers. Spoon over salsa verde. Finish with a heavy shower of pistachio dukkah and a final pinch of Maldon Garlic Sea Salt Flakes on the cut face of the lamb.
Fire Up Your Grill & Get Cooking
Bring bold, fire-cooked flavour to your table with this standout dish.
Shop Weber Grills UK for the ultimate barbecue setup.
Discover Maldon Sea Salt for perfectly balanced seasoning
Tag us in your creations on socials – @maldonsalt – we’d love to see your take
A jewel-bright, refreshing drink to see you through the warmest days. This hibiscus and elderflower iced tea steeps dried hibiscus flowers into a deep, tart infusion, sweetened with floral elderflower cordial and balanced by a pinch of Maldon Original Sea Salt flakes. Naturally caffeine-free and easily batched for a crowd, it’s the perfect partner for picnics and garden gatherings.
Why You’ll Love This Hibiscus Iced Tea
Naturally Caffeine-Free: A vibrant, grown-up soft drink everyone can enjoy, any time of day.
Sweet, Tart & Balanced: A pinch of Maldon Original Sea Salt flakes rounds out the tart hibiscus and floral elderflower beautifully.
Easy to Batch: Steep, strain and chill ahead, then pour over ice – ideal for sharing on hot days.
How to Make Hibiscus Iced Tea (Step-by-Step)
Steep the hibiscus: Place the dried hibiscus flowers into a heatproof jug and pour over the boiling water. Leave to steep for 15–20 minutes, until the water turns a vibrant, deep colour – the longer it steeps, the deeper and more tart the flavour.
Strain and sweeten: Strain the mixture through a fine sieve into a clean jug. Stir in elderflower cordial to taste, plus a pinch of Maldon Original Sea Salt flakes to add a sweet-and-salty layer, until dissolved.
Serve over ice: Fill two glasses with ice and pour over the hibiscus tea. Garnish with lemon slices and mint sprigs and serve immediately. Alternatively, store the jug in the fridge ready to pour over ice later.
Tips for the Perfect Hibiscus Iced Tea
Steep to taste: Longer steeping deepens both the colour and the tartness, so taste as you go and strain when it’s where you want it.
Sweeten gradually: Add the elderflower cordial little by little – you can always add more, but you can’t take it back.
A pinch goes a long way: Just a pinch of Maldon Original Sea Salt flakes balances the sweet-tart flavours, much like a pinch of salt in a sorbet – don’t overdo it.
Yes – steep, strain and sweeten ahead of time and keep chilled in the fridge for up to 3 days. Add the ice and garnishes only when serving so they stay fresh.
Where can I buy dried hibiscus flowers?
Look in the tea or world-foods aisle of larger supermarkets, in health-food shops, or online. They’re sometimes labelled as ‘flor de Jamaica’.
How can I sweeten it differently?
Swap the elderflower cordial for honey or a simple sugar syrup, and add a squeeze of fresh lemon juice for extra zing if you like.
An elegant summer dessert with barely any effort. These mini strawberry, lemon and elderflower trifles layer light Madeira sponge soaked in elderflower and lemon with creamy lemon mascarpone, fresh strawberries and soft whipped cream. A final pinch of Maldon Original Sea Salt flakes heightens the fruit and balances the sweetness, making each individual glass feel that bit more special.
Why You’ll Love These Mini Trifles
No-Cook & Effortless: Just layer and chill – an impressive dessert that comes together in 15 minutes with no baking.
Perfectly Portioned: Individual glasses or jars look beautiful on the table and travel well for picnics and parties.
A Sweet-Salty Finish: A pinch of Maldon Original Sea Salt flakes lifts the strawberries and stops the dessert tasting one-note.
How to Make Mini Trifles (Step-by-Step)
Cut the sponge: Slice the Madeira sponge into 1-inch slices. Using a cookie cutter the same diameter as your glasses or jars, cut out 4 circles of sponge and set aside.
Make the elderflower lemon syrup: In a small bowl, mix together the elderflower cordial and lemon juice.
Make the lemon mascarpone: In another bowl, stir together the lemon yoghurt and mascarpone until smooth, then set aside.
Whip the cream: Add the double cream, icing sugar and vanilla bean paste to a bowl and lightly whip to soft peaks – take care not to over-whip so the topping stays light.
Assemble the trifles: Add a layer of sponge to the base of each glass and brush with the elderflower lemon syrup. Spoon over some lemon mascarpone, then a layer of chopped strawberries, and repeat the layers. Finish with a dollop of soft whipped cream and a pinch of Maldon Original Sea Salt flakes.
Tips for the Perfect Mini Trifles
Match cutter to glass: Cut the sponge to the width of your serving glass so each layer sits flush and looks neat.
Soft peaks only: Whip the cream just to soft peaks so the topping stays light and spoonable rather than stiff.
Soak, don’t drown: Brush the sponge with the syrup rather than pouring it on, so the layers stay defined and don’t collapse.
Assemble up to a few hours ahead and chill, then add the whipped cream and the final pinch of Maldon just before serving for the freshest finish.
Can I swap the strawberries?
Yes – raspberries, blueberries or any mix of summer berries work beautifully. Use whatever is freshest and in season.
How do I make these gluten-free?
Simply swap the Madeira sponge for a good gluten-free sponge cake; the rest of the recipe is naturally gluten-free.
A showstopping plate that comes together in minutes. These chilli, lime and feta watermelon wedges char sweet, juicy watermelon on the griddle, then top it with salty feta, fresh chilli, zesty lime and cooling mint – all finished with a flake of Maldon Chilli Sea Salt. Sweet, salty, smoky and fresh all at once, it’s the easiest way to bring a wow factor to a summer BBQ or picnic spread.
Why You’ll Love These Watermelon Wedges
Sweet Meets Salty: Charred watermelon, salty feta and a flake of Maldon Chilli Sea Salt create an irresistible sweet-salty balance.
Ready in Minutes: Just 10 minutes of prep and a quick char on the griddle or BBQ – no cooking skills required.
A Real Crowd-Pleaser: Vibrant, colourful and served as easy-to-grab wedges, it’s made for sharing outdoors.
How to Make Watermelon Wedges (Step-by-Step)
Char the watermelon: Place the watermelon wedges onto a hot griddle pan or BBQ. Char for a few minutes on each side until you have clear grill marks and a lightly smoky edge – this concentrates the sweetness and adds a subtle smokiness.
Arrange and top: Arrange the charred wedges across a large platter, then scatter over the diced chilli, crumbled feta and lime zest.
Season and finish: Finish with a generous pinch of Maldon Chilli Sea Salt and the picked mint leaves. Add the lime wedges to the platter to squeeze over just before eating.
Tips for the Perfect Watermelon Wedges
Get the griddle hot: A properly hot griddle or BBQ gives clean char marks quickly, without turning the watermelon mushy.
Pat the wedges dry: Blot the cut surfaces before grilling so they char rather than steam.
Balance the heat: Maldon Chilli Sea Salt brings gentle warmth, so go easy on the fresh chilli if you’re serving a crowd.
Char the watermelon a few hours ahead and keep it chilled, then add the feta, chilli, mint and Maldon Chilli Sea Salt just before serving so nothing goes soggy.
What if I don’t have a BBQ or griddle?
A hot, dry frying pan works just as well for charring, or you can skip the char altogether for a fresh, no-cook version.
How do I pick a ripe watermelon?
Look for one that feels heavy for its size with a creamy-yellow patch where it sat in the field – a sign it ripened on the vine.
