One simple method, three vibrant salads and a single versatile dressing that ties them all together. These layered summer salads – chicken and chickpea, lentil and butternut squash, and salmon and new potato – are built to be made ahead, so they’re ideal for picnics, lunchboxes and easy meal prep. A Maldon Smoked Sea Salt dressing brings the whole trio to life.
Why You’ll Love These Layered Summer Salads
Three Salads, One Dressing: Mix and match all week – every salad is dressed with the same quick, smoky Maldon vinaigrette.
Genuinely Make-Ahead: Layered in jars with the dressing kept separate, these stay crisp and fresh in the fridge for days.
Effortlessly Portable: Jars travel beautifully, making these the ultimate grab-and-go picnic or desk lunch.
How to Make Layered Summer Salads (Step-by-Step)
Prep each salad’s components: Roast the butternut squash and cook the lentils for the lentil salad; boil and cool the new potatoes for the salmon salad. Massage the kale with a pinch of Maldon Smoked Sea Salt flakes to soften it. Everything can be batch-prepped ahead to make assembly quick.
Layer up each salad: For each salad, layer the elements into a jar or container in the order they’re listed. Heavier, sturdier ingredients go at the bottom, with delicate leaves and herbs on top – keeping them away from the dressing is what keeps everything fresh.
Make the versatile dressing: Add all the dressing ingredients to a jar, screw the lid on tightly and shake well until thickened and emulsified. The Maldon Smoked Sea Salt gives a subtle depth that works across all three salads.
Store or take on the go: Keep the layered salads in the fridge or pack them up for a picnic, with the dressing in a separate jar until serving.
Dress and serve: Just before eating, drizzle over some dressing, add the lid and shake again to coat. Tip out onto a plate or eat straight from the jar.
Tips for the Perfect Layered Summer Salads
Layer in the right order: Build from sturdy to delicate so leaves and herbs never sit in the dressing until you’re ready to eat.
Dress at the last minute: Keep the dressing in its own jar and shake it through just before serving to keep everything crisp.
Batch the dressing: The Maldon Smoked Sea Salt dressing keeps for up to a week in the fridge – make double for the week ahead.
Layered salads keep well in sealed jars in the fridge for up to 3 days, as long as the dressing is kept separate and added only when you’re ready to eat.
Why layer the salad in a jar?
Layering keeps the heavier, wetter ingredients at the bottom and the leaves on top, so nothing wilts. Jars also travel upright without spilling – ideal for picnics and packed lunches.
Can I make these vegetarian or vegan?
Easily. Skip the chicken, salmon, parmesan and feta, or swap in extra roasted veg, beans and seeds. The dressing is naturally vegetarian – use maple syrup in place of honey to make it vegan.
Give the classic caprese a fresh, nutty twist. This caprese sandwich layers creamy mozzarella, sweet vine tomatoes and peppery rocket onto pillowy focaccia, all lifted by a vibrant homemade pistachio pesto and a pinch of Maldon Original Sea Salt flakes. It needs no cooking and wraps up beautifully, making it the perfect no-fuss picnic lunch for warm summer days.
Why You’ll Love These Caprese Sandwiches
A Fresh Take on a Classic: Nutty pistachio pesto brings something new to the familiar tomato, mozzarella and basil combination.
No Cooking Required: Just blitz, layer and wrap – ready in 15 minutes with zero time at the stove.
Picnic-Perfect: Sturdy focaccia and a firm pesto base make this sandwich travel brilliantly without going soggy.
How to Make Caprese Sandwiches (Step-by-Step)
Blitz the pistachios: Add the pistachios and crushed garlic to a food processor and pulse a few times to break them down. Keep it coarse for texture, or blitz further for a finer pesto – it’s entirely down to preference.
Build the pesto: Add the grated parmesan and basil leaves and pulse to a thick paste. Pour in the olive oil, lemon zest and juice, a pinch of Maldon Original Sea Salt flakes and cracked black pepper, then give it a final blend, loosening with a little more oil if needed.
Slice and spread the focaccia: Slice the focaccia in half horizontally through the middle, then spread the pistachio pesto generously across the cut side of the base.
Add the filling: Layer over the sliced tomatoes and mozzarella, then add a handful of fresh rocket. Season the tomato and mozzarella with a final pinch of Maldon Original Sea Salt flakes to draw out their flavour.
Cut and wrap: Place the focaccia lid on top, then cut the whole thing in half vertically to give two sandwiches. Wrap well and they’re ready to take away for the perfect picnic lunch.
Tips for the Perfect Caprese Sandwiches
Make extra pesto: The pistachio pesto keeps for a few days in the fridge under a thin layer of oil – it’s just as good tossed through pasta or spooned over salads.
Drain the mozzarella well: Pat the slices dry before layering so the sandwich stays firm rather than soggy in transit.
Season the tomatoes: A pinch of Maldon Original Sea Salt flakes draws out the tomatoes’ natural sweetness and balances the rich cheese.
Make the pistachio pesto up to 3 days ahead and keep it chilled. Assemble the sandwiches a few hours before eating so the focaccia stays in great shape, then wrap tightly until serving.
What can I use instead of pistachios?
Classic pine nuts, walnuts or almonds all work well in the pesto if you’d prefer – each gives a slightly different flavour and texture.
How do I stop the sandwich going soggy?
Drain and pat the mozzarella dry, and spread the pesto as a barrier on the bread. Keeping the sandwich cool until serving also helps the layers hold.
Turn a handful of fresh, summery ingredients into the ultimate sharing dish. These crispy pork lettuce cups pile sticky, glazed pork belly, soft rice noodles and crunchy julienned veg into cool little gem leaves, all brought together with a finishing pinch of Maldon Original Sea Salt flakes. Light, fresh and endlessly moreish, they’re made for picnics, alfresco lunches and lazy summer grazing.
Why You’ll Love These Crispy Pork Lettuce Cups
Made for Sharing: A help-yourself platter that’s as fun to build as it is to eat – perfect for picnics and outdoor entertaining.
Fresh Meets Crispy: Sticky, golden pork belly against cool lettuce, soft noodles and a zingy lime finish hits every texture in one bite.
Quick to Pull Together: Just 20 minutes of prep and a single pan for the pork means minimal fuss for maximum reward.
How to Make Crispy Pork Lettuce Cups (Step-by-Step)
Crisp the pork belly: Cut the pork belly slices into small, bite-sized pieces. Fry in a dry pan over a medium heat for 10–15 minutes, letting the fat render until the pieces turn beautifully golden and crisp – no oil needed.
Glaze until sticky: For the last few minutes, add 1 tbsp soy sauce and 1 tbsp honey to the pan. Let it bubble and reduce to a glossy glaze that coats every piece, then season with a pinch of Maldon Original Sea Salt flakes.
Prepare the noodles: Cook the vermicelli rice noodles to packet instructions, then drain and refresh under cold water to stop them cooking. Toss with the sesame oil so they don’t stick, and set aside.
Mix the dipping sauce: Combine the grated ginger, sriracha, remaining 1 tbsp honey, 1 tbsp soy sauce and the sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes, then taste and adjust the seasoning.
Assemble the cups: Lay the little gem leaves across a platter and load each one with noodles, carrot and cucumber, then the sticky pork. Drizzle over the sauce, scatter with sesame seeds and herbs, and finish with a final pinch of Maldon and lime wedges to squeeze over.
Tips for the Perfect Crispy Pork Lettuce Cups
Dry-fry for maximum crunch: Render the pork in a dry pan – its own fat does all the work, so there’s no need for extra oil.
Glaze at the very end: Add the honey and soy only in the final few minutes so the sugars turn sticky rather than catching and burning.
Season in layers: A pinch of Maldon Original Sea Salt flakes on the pork, in the sauce and at the finish builds deep, rounded flavour.
Yes. Cook and glaze the pork up to a day ahead and gently reheat to re-crisp, or serve at room temperature. Prep the noodles and veg in advance, but pack everything separately and assemble on arrival so the lettuce stays crunchy.
How do I stop the lettuce cups going soggy?
Keep the components apart until serving and only drizzle over the sauce when you’re ready to eat. Patting the veg dry first also stops excess moisture collecting in the leaves.
Can I adjust the spice level?
Absolutely. Reduce the sriracha for a milder sauce, or serve it on the side so everyone can dress their own cups to taste.
Spring Greens Chicken Pie with Maldon Sea Salt Flakes
This spring Greens Chicken Pie is a celebration of seasonal produce, comforting flavours and thoughtful seasoning. Created in partnership with Margie Nomura, this recipe brings together her instinctive, produce-led style with the unmistakable finishing touch of Maldon Sea Salt flakes.
Perfect for a relaxed weekend supper or a springtime family dinner, this dish balances richness with freshness: tender chicken thighs, vibrant green vegetables and a silky crème fraiche sauce, all tucked beneath golden, flaky puff pastry,
About Margie Nomura
Credit: Luxury Lifestyle Magazine – Meet The Chef: Margie Nomura, Professional Chefs, Food Writer and Podcast Creator
Margie Nomura is a professional trained chef, food writer and the creator of the hugely popular Desert Island Dishes platform and podcast, where food is used as a way of telling people’s life stories. After graduating from Oxford University, Margie trained at the world-renowned Ballymaloe Cookery School before building a career that has seen her work as a private chef, teach cookery internationally and cook for high-profile clients.
Through Desert Island Dishes, Margie champions simple, well-balanced recipes designed for real life, with a focus on low-effort, high-reward cooking that puts flavour first. Her approach is grounded in seasonality, comfort and generosity – creating food that feels reassuring yet refined, and always rooted in quality ingredients.
Why This Chicken and Spring Greens Pie Works
This recipe is rooted in classic British comfort food, but lifted with fresh, spring-led ingredients:
Chicken thighs provide richness and depth, staying juicy throughout baking
Leeks, asparagus, courgette and peas bring freshness, sweetness and colour
Crème fraiche and Parmesan add gentle tang and savoury balance
Puff pastry delivers lightness and crunch, creating contrast with the creamy filling
It’s a dish that feels hearty without being heavy – ideal for bridging the gap between winter comfort and lighter spring cooking.
Why Maldon Sea Salt Flakes Are Essential in This Dish
Close-up shot of Maldon Sea Salt flakes – pyramid-shaped.
Maldon Sea Salt flakes play a crucial role throughout the recipe, not just as seasoning, but as a flavour enhances and textural finish
During cooking, Maldon Sea Salt dissolved cleanly, seasoning the chicken and vegetables evenly without overwhelming their natural flavours.
In the sauce, Maldon Sea Salt sharpens the creamy elements, helping to balance richness with clarity.
As a finishing touch, a sprinkle of Maldon Sea Salt over the puff pastry brings a delicate crunch and bursts of salinity that elevate each bite.
The light, pyramid-shaped flakes are especially effective on pastry, where they enhance crispness and add contrast – something that fine salt simply can’t achieve.
How to Make a Chicken Pie with Spring Greens
Add some olive oil to a large pan – I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon Original Sea Salt flakes and pepper and fry until lightly browned. Remove from the pan and set aside.
Add the leeks and onion, season with Maldon Original Sea Salt flakes and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus.
Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins.
Stir through the crème fraiche and then add the chicken back in. Add the peas and then the Parmesan.
Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon Original Sea Salt flakes. Bake for 20-25 minutes, until the pastry is golden brown and crisp.
Serving Suggestions
Baby New PotatoesSpring Greens Medley
Serve this Spring Greens Chicken Pie with a crisp green salad for a lighter meal, or pair with garlic new potatoes and spring greens medley for full comfort-food satisfaction.
Either way, this is a dish that celebrates thoughtful seasoning, seasonal cooking, and the quiet confidence of using exceptional ingredients.
A Maldon Salt Collaboration with Meliz Berg & AEG Kitchen Appliances
Maldon Original Sea Salt with AEG Kitchen Appliances
When it comes to creating memorable desserts, balance is everything. Sweet, tangy, creamy, crunchy – and, crucially, just the right amount of salt. These Creamy Cherry Filo Puffs with Sweet and Salty Pistachios celebrate contrast and balance, using Maldon Original Sea Salt flakes to elevate every layer of flavour and texture and AEG Kitchen Appliances for precision and performance.
Created in collaboration with Meliz Berg, and baked to perfection using AEG Kitchen Appliances, this recipe proves that a ‘pinch’ of the right sea salt can transform a sweet dish from good to unforgettable.
Why Maldon Salt is Important for Filo Puffs
Meliz Berg with Maldon Original Sea Salt
Salt plays a vital role in sweet cooking, enhancing flavours rather than overpowering them – and Maldon Sea Salt is uniquely suited to the task. Its light, pyramid-shaped flakes dissolve gently, delivering clean salinity exactly where it’s needed.
In this recipe, Maldon Salt:
Enhances the natural sweetness of cherries and honey
Balances the richness of butter, filo and tahini yoghurt
Adds a subtle crunch and flavour contrast when used as a finishing touch
From the filo layers to the sweet-and-salty pistachios, Maldon Sea Salt ensures every bite is perfectly balanced, never flat or overly sweet.
Cooking with AEG Kitchen Appliances
Filo Puffs coming out of the AEG Oven Setup
For over a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos.
This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.
How to Make Cream Cherry Filo Puffs with Sweet and Salty Pistachios
Ingredients (listed left) for the Filo Puff Filling
Step 1 – Tahini Yogurt:
Mix all the ingredients until thick and smooth. Cover and chill until needed
Step 2 – Cherries
Simmer cherries over medium heat until juices release.
Add orange juice and reduce until thickened, then stir in the honey and orange blossom water. Cool completely.
Step 3 – Sweet & Salty Pistachios
Melt butter in an ovenproof pan, add pistachios, sugar and Maldon Salt.
Stir well and bake at 180c fan for 10 minutes. Cool
Step 4 – Filo Puffs
Brush filo pastry with butter, sprinkle with sugar and a pinch of Maldon Sea Salt, fold into layers, and press into a muffin tray.
Bake for 15 minutes until golden and crisp. Cool fully.
Step 5 – Assemble
Swirl the cherries through the tahini yoghurt, spoon into filo cups, top with pistachios and finish with a final pinch of Maldon Sea Salt flakes.
Top Tips
Prepare all components in advance and assemble just before serving
Store filo cases and pistachios in airtight containers
Always finish sweet desserts with a light pinch of Maldon Sea Salt for balance
Have You Tried It?
Explore recipes, tips and inspiration designed to help you transform everyday dishes – sweet and savoury – with the perfectly balanced crunch of Maldon Sea Salt flakes.
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
Centrepiece by Helen Graham
Helen Graham. Captured by Yuki Sugiura
Vegetables take their well-deserved moment in the spotlight in Centrepiece, the beautiful debut cookbook from chef and food writer Helen Graham. Known for her bold, generous flavours and deeply considered approach to plant-forward cooking, Graham celebrates vegetables not as an afterthought, but as the heart of the table. Drawing inspiration from the Middle East, North Africa, and her Ashkenazi Jewish heritage, Centrepiece is a vibrant collection of recipes designed to be cooked, shared and lingered over – dishes that feel just as fitting for a dinner party as a relaxed weekend meal at home.
In this feature, we’re diving into one of the book’s standout recipes: Pilpil-style Roast Cabbage with Shiitake and Preserved Lemon. It’s a dish that perfectly captures the spirit of Centrepiece. – humble ingredients transformed through thoughtful technique and fearless seasoning. Roasted until deeply caramelised, the cabbage is paired with savoury mushrooms, sharp preserved lemon and a spicy pilpil-inspired oil that brings warmth and depth to every bite. It’s a simple yet striking, and a brilliant example of how Graham elevates everyday vegetables into something truly special.
Why Maldon Salt is important in pilpil-style dishes
Pilpil-style cooking (inspired by Basque methods) is all about emulsification, heat and purity of ingredients. Maldon Sea Salt isn’t just seasoning here – it’s structure.
Draws out moisture – Maldon Sea Salt helps pull excess water from the cabbage and mushrooms as they roast. This encourages deep caramelised, intensifying sweetness in the cabbage and umami in the shiitake rather than steaming them.
Balances bold elements – Preserved lemon is intensely salty and citrusy; chilli oil brings heat. A good pinch of Maldon Sea Salt lets you season precisely, so those assertive flavours stay bright and balanced, not muddled or flat.
Supports emulsification – In pilpil-style oils, Maldon Sea Salt helps stabilise the emulsion between oil, vegetable juices, and aromatics – giving you that glossy, clinging finish instead of a split or greasy sauce.
How to make Pilpil-style Roast Cabbage with Shiitake & Preserved Lemon
The word pilpil actually refers to a Basque sauce for fish in which oil and garlic come together with the cooking juices, emulsifying into a thick sauce. The sauce is named pilpil after the way it sputters in the pan. This is my homage to that sauce, with the addition of persevered lemon.
Preheat the oven to 180c, Gas Mark 6.
Line a baking tray with nonstock baking paper.
Place all the ingredients for the shiitake marinade in a bowl and whisk until thoroughly combined; it will form a stiff paste.
Cut the cabbages in half through the cores and place on the lined tray. Spoon one-quarter of the marinade on the cut side of each cabbage and use the back of the spoon to press it into all the crevices, ensuring the cut side is evenly covered. If any areas look a little dry, give them a drizzle of olive oil. Toast for 30-35 minutes until the marinade is starting to look caramelised and you can slide a knife easily through the cores.
Meanwhile, for the sauce, place all the ingredients except the oil in a jug and use a stick blender to blitz it into a fine, paste. With the blender still on, slowly add the olive oil, a trickle at a time, until it’s all combined and you have a thickened, pale yellow sauce.
Make the spiced parsley by stirring all the ingredients together in a small bowl.
Smooth the pilpil sauce on to a serving dish, top with the warm cabbage halves sprinkled over the spiced parsley to serve.
Have You Tried it?
Centrepiece, debut cookbook by Helen Graham
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to whip up delicious recipes in your kitchen, you can purchase Centrepiece by Helen Graham here.
A Collaboration with Meliz Berg and AEG Kitchen Appliances
We’re excited to share our latest recipe collaboration with Meliz Berg and AEG Kitchen Appliances. Meliz Berg is an award-winning cookbook author, creator of Meliz Cooks, and one of our celebrated talents from The Maldon 50. Known for her vibrant, flavour-driven dishes inspired by her Turkish-Cypriot heritage, Meliz brings here signature warmth and creativity to this Slow-Roasted Vegetables, Creamy Garlic Yogurt & Garlic Butter recipe. Using Maldon Garlic Sea Salt throughout, she creates a beautifully balanced dish that’s perfect for effortless hosting. This collaboration highlights just how transformative great seasoning and clever cooking techniques can be in elevating simple ingredients.
Meliz Berg seasoning the dish with Maldon Garlic Sea Salt
Crafted With AEG
Maldon Garlic Sea Salt and AEG Built-in-OvenAEG 8000 MealAssist Microwave and Build-in-Oven
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos. This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges. With it’s CookSmart Touch display telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance. Also used in the kitchen setup are the AEG 8000 MealAssist Combination Oven & Microwave, known for it’s energy-saving residual heat cooking, and the sleekAEG 6000 Gas on Glass 90cm Hob, completing a modern workspace designed for flavour, efficiency and fuss-free cooking.
How to Make Slow-Roasted Vegetables, Creamy Garlic Yoghurt & Garlic Butter
This recipe is the perfect sharing dish! Instead of preparing individual starters, this vibrant platter of Mediterranean roasted vegetables, silky garlic yogurt and a rich homemade garlic butter offers maximum flavour with minimal effort. Everything can be made ahead – the roasted aubergine, courgette and pepper to the yogurt and butter – making it ideal for dinner parties, Spring lunches, or relaxed weekend gatherings.
Remember to finish with an extra pinch of Maldon Garlic Sea Salt for that perfect seasoning.
Method:
To make the garlic yoghurt, add the yoghurt, lemon zest, garlic and Maldon Garlic Sea Salt flakes to a small bowl. Halve the zested lemon, and squeeze half of it into the yoghurt mixture. Save the other half for the dressing. Stir the garlic yoghurt and refrigerate until ready to serve.
Mix together the butter and Maldon Garlic Sea Salt, spread into a small ramekin, and leave to one side. Preheat oven to 200c fan.
Add the peppers to a large bowl along with half of the olive oil. Mix well, then add the aubergines, courgettes and Maldon Garlic Sea Salt and toss well.
Brush a large shallow non-stick baking tray with the remaining olive oil, and place in the preheated oven for 10 minutes.
Carefully add all of the vegetables to the hot oiled baking tray, and place on the middle shelf of the oven for 30-35 minutes, or until the vegetables have fully softened and the skins and edges are slightly charred. Turn half way through, if necessary.
Whilst the vegetables are cooking, mix together all the dressing ingredients and add the hot, cooked vegetables straight into the dressing and toss well until they are all fully coated.
Sprinkle a little more Maldon Garlic Sea Salt over the potted butter before serving.
Spread the garlic yoghurt over a platter, top with the dressed vegetables, sprinkle over the remaining sumac, pul biber and parsley, drizzle over a little more extra virgin olive oil, and serve with hot crusty bread slathered in the Garlic Sea Salt butter.
Have You Tried It?
Meliz Berg seasoning the tray of vegetables with Maldon Garlic Sea SaltFresh crusty bread coming out of the AEG OvenHomemade Garlic ButterThe finished plate: Slow-roasted vegetables, creamy garlic yogurt and garlic butter
We hope you enjoyed this flavour-packed recipe as much as we loved creating it. This dish is the first in ourspecial series with Meliz Berg and AEG, where we’re be teaming up to bring you a delicious starter, main and dessert designed for the ultimate sharing menu. If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
There are few desserts as universally loved and visually impressive as a molten chocolate fondant. Slicing through the delicate, baked sponge exterior to reveal a rich, flowing river of warm chocolate is the ultimate dinner party party trick. While they have a reputation for being difficult to master, this dark chocolate fondant recipe is surprisingly simple, requiring just 15 minutes of prep time. To cut through the richness of the dark chocolate and elevate the dessert to restaurant quality, we fold a generous pinch of Maldon Original Sea Salt flakes directly into the batter and finish the plated pudding with a final salty sprinkle.
Why You’ll Love This Dark Chocolate Fondant
The Perfect Molten Centre: Our precise baking time and temperature ensure that the outside sets into a light sponge while the inside remains delightfully gooey and liquid.
Sweet & Salty Balance: Dark chocolate and sea salt are a match made in heaven. The clean, bright salinity of Maldon Salt perfectly counteracts the bitterness of the cocoa and enhances the deep chocolate flavor.
Quick & Impressive: Despite looking incredibly complex, this molten chocolate fondant recipe comes together in under 30 minutes from start to finish.
How to Make Molten Chocolate Fondants (Step-by-Step)
Step 1 – Preheat and prepare
Preheat your oven to 200°C and place an empty baking tray onto the middle shelf to heat up. Take 2 ramekins (or dariole moulds) and grease the insides thoroughly with butter. Add the cocoa powder to one mould and tap it around to completely coat the buttery sides. Tip the excess cocoa powder into the second mould and repeat the process. Tip out any final excess cocoa powder, then set the prepared moulds aside.
Step 2 – Melt the chocolate
Place the unsalted butter and broken dark chocolate pieces into a heatproof bowl. Set the bowl over a pan of gently simmering water (a bain-marie), ensuring the base of the bowl does not touch the water. Stir continuously until the butter and chocolate have melted together into a smooth, glossy liquid. Remove the bowl from the heat and set aside to cool slightly.
Step 3 – Whisk the eggs
In a separate large bowl, add the whole egg, the 2 egg yolks, the caster sugar, and a generous pinch of Maldon Original Sea Salt flakes. Whisk the mixture vigorously until it becomes pale, thick, and fluffy.
Step 4 – Fold the batter
Pour the cooled, melted chocolate mixture into the fluffy egg mixture. Sift in the plain flour, then use a spatula to carefully fold everything together until just combined, ensuring you don’t knock the air out of the eggs.
Step 5 – Bake the fondants
Pour the fondant dark chocolate batter evenly into the prepared moulds, making sure to leave a 2cm gap at the top so they have room to rise. Carefully place the moulds onto the preheated tray in the oven and bake for exactly 10 minutes, until the tops have formed a crust and the edges are set.
Step 6 – Invest and serve
Remove the fondants from the oven and allow them to rest in their moulds for 30 seconds. Place a small dessert plate upside down on top of a mould, quickly flip it over, and carefully pull the mould away to invert the fondant. Serve immediately with a dusting of extra cocoa powder, a final sprinkle of Maldon Original Sea Salt flakes, and a scoop of vanilla ice cream.
Tips for the Perfect Gooey Centre
Do Not Skip the Cocoa Dusting: Greasing your moulds with butter and dusting them with cocoa powder is the secret to ensuring your fondants easily slip out of their ramekins without tearing and spilling their liquid centers.
Watch the Clock: Timing is everything with a molten chocolate fondant. Ovens vary, but 10 minutes at 200°C is usually the sweet spot. If you leave them in too long, they will bake all the way through and become standard chocolate cakes.
Use Quality Chocolate: Because chocolate is the star of the show here, ensure you are using a high-quality dark chocolate (ideally 70% cocoa solids or higher) for the richest, most decadent flavour.
Frequently Asked Questions
Can I prepare chocolate fondants in advance?
Yes, this is a fantastic make-ahead dessert! You can prepare the batter, pour it into the greased and dusted moulds, and keep them in the fridge for up to 24 hours. When you are ready for dessert, simply bake them straight from the fridge (you may need to add 1-2 extra minutes to the baking time since the batter is chilled).
Why didn’t my fondant melt in the middle?
If your chocolate fondant is cooked solidly all the way through, it was left in the oven for too long. Fondants continue to cook slightly from residual heat once removed from the oven, so it’s vital to pull them out as soon as the outer edges look set but the very centre still has a slight jiggle to it.
Why add sea salt to a chocolate dessert?
Salt is a natural flavour enhancer. Adding a pinch of Maldon Original Sea Salt to a rich chocolate dessert like this does not make it taste “salty.” Instead, the salt counteracts the bitterness of the cocoa, balances out the sugar, and makes the dark chocolate taste even more intense and complex.
Cabbage has become one of the biggest trends in modern cooking – loved for it’s affordability, versatility, and incredible ability to transform under high heat. When roasted, Savoy cabbage turns golden at the edges, rich and buttery at the core, and the perfect canvas for bold flavours. It’s no surprise that cabbage steak recipes are trending across Instagram and TikTok as cooks rediscover this once-humble vegetable.
Why are cabbages becoming popular again in food?
Cabbage is experiencing a major comeback as one of the biggest food trends of 2026, and there are several reasons for it’s rise in popularity.
It’s highly budget-friendly – Food prices have pushed home cooks towards ingredients that are affordable, versatile, and yield a lot per purchase. Cabbage fits this perfectly, making it a hero for cost-conscious cooing.
It’s an incredibly versatile ingredient – Chefs and creators highlight that cabbage can be roasted, sautéed, braised, fermented, grilled or served raw, making it one of the most adaptable vegetables available.
Social media trends are boosting it’s appeal – Pinterest Predicts and TikTok have reported major strikes in searches for cabbage dishes – from cabbage dumplings to fermented cabbage. Home cooks are incredibly inspired by visually striking cabbage steaks and charred wedges.
It offers strong nutritional benefits – Cabbage is a nutrient-dense cruciferous vegetable rich in vitamin C, folate, and potassium. It also has anti-inflammatory and gut-supportive properties, making it a go-to ingredient for health-focused cooks.
‘Simple Ingredients Done Well’ trend = Food analysts say the cabbage trend reflects a cultural shift toward everyday ingredients that deliver comfort, flavour, and a sense of home.
How to Cook Cabbage Steaks?
Raw Savoy cabbage steaks on a trayClose-up of the roasted edges + Maldon Sea Salt flakesFinal plated dish with tahini drizzle and toppings
This recipe brings together deeply caramelised roasted cabbage, a silky tahini sauce, and the clean, crisp finish of Maldon Original Sea Salt flakes. Topped with almonds and parsley, it’s a modern, plant-forward dish that punches fat above it’s simplicity.
Perfect as a side, centrepiece, or a hearty weeknight vegan dish – and ideal for sharing on Instagram thanks to those charred, crinkled Savoy leaves.
1. Prepare the cabbage steaks
Preheat the oven to 180c.
Take each savoy cabbage and slice into 1inch (roughly 2cm) ‘steaks’ to make 4 individual cabbage steaks. Discard the smaller pieces of cabbage from the ends – this can be used in another dish.
2. Roast until golden
Place the 4 cabbage steaks onto a baking tray and drizzle with the olive oil, some Maldon Original Sea Salt and cracked black pepper. Add some sprigs of thyme to the tray and then place into the preheated oven to roast for 25 minutes.
3. Make the tahini sauce
To make the tahini sauce, add the tahini to a mixing bowl along with the olive oil, lemon juice and Maldon Original Sea Salt flakes and pepper. It will be very thick so gradually add the water until it reaches a thick creamy consistency – you can add more water if you want it to be looser.
4. Plate and finish
To serve, place some of the creamy tahini sauce onto a place and then top with a roasted cabbage steak.
Garnish with some roasted chopped almonds and some parsley.
What to serve with cabbage steaks
A gain base: quinoa, bulgur, couscous, or wild race
Savoy cabbage works beautifully because it’s crinkled leaves roast into crisp, caramelised layers with soft centres. You can also use a classic green cabbage for a more neutral flavour. For a more vibrant, festive colour, you can use a red cabbage, but it may take slightly longer to cook and has a firmer texture.
Why are my cabbage steaks not crispy?
Make sure the steaks are well coated in oil and have space on the roasting tray – overcrowding causes steaming, not browning. More steam being produced means the cabbage is getting wet and will not get crispy.
Can I make cabbage steaks ahead of time?
You can part-roast cabbage steaks and finish just before serving. Add the tahini sauce and additional garnishes only at the end.
How do I store leftovers?
Store in an airtight container for up to 2 days. Reheat in the oven to restore crispness.
Can I make this recipe vegan and gluten-free?
This cabbage steaks recipe is naturally vegan and gluten-free – just make sure the topping (like nuts) are suitable for your guests.
How thick should I cut cabbage steaks?
We recommend cutting your cabbage steaks 2-3cm in thickness. This ensures a nice crispy edge and tender centres.
Make It, Taste It, Love It!
We’d love to see how you cabbage steaks turned out. Share your creation and tag us on Instagram at @maldonsalt so we can celebrate your seasoning mastery.
Originating from the French city of Lyon, this classic side dish transforms humble ingredients into a restaurant-quality centrepiece. Lyonnaise potatoes are the perfect marriage of textures and flavours: waxy potato slices pan-fried in butter and olive oil until golden and crisp, tossed together with deeply caramelised, sweet white onions. To elevate this traditional recipe, we finish the pan with a generous pinch of Maldon Garlic Sea Salt flakes, perfectly complementing the sweet onions and rich butter with a burst of savoury, roasted garlic flavour.
Why You’ll Love This Lyonnaise Potatoes Recipe
The Perfect Texture: Parboiling the potatoes first ensures they are beautifully tender on the inside, while frying them in batches guarantees a golden, crispy exterior.
Incredible Flavor: Slowly caramelising the onions in the leftover potato cooking oils creates a sweet, savory depth that coats every single bite.
Elevated Simplicity: It requires only a few basic pantry staples to create an impressive, classic French dish that pairs perfectly with almost any main course.
How to Make Lyonnaise Potatoes (Step-by-Step)
Step 1 – Parboil the potatoes
Start by slicing the waxy potatoes into 2cm thick slices, discarding the very small, uneven ends.
Place the slices into a pot of cold water and bring to the boil. Let the potatoes boil for just 2 minutes—you want them to start becoming tender but remain uncooked and firm in the middle. This crucial step ensures they won’t break down and turn to mash when sautéed later.
Step 2 – Dry and fry in batches
Drain the potatoes well and allow them to sit for a few minutes to ensure they are fully dry. In a large frying pan, add half of the butter and olive oil.
Once hot, begin frying the potato slices in batches to ensure they all get nice and golden crisp on each side.
Remove the slices from the pan as they finish cooking.
Step 3 – Caramelise the onions
Once all the potato slices are fried and set aside, add the remaining butter and olive oil to the pan.
Toss in the finely sliced white onions along with the Maldon Garlic Sea Salt flakes. Fry over medium heat for about 8 minutes until the onions are soft, golden, and beautifully caramelised.
Step 4 – Combine and serve
Finally, add the golden potatoes back to the pan with the onions to warm them through. Season with cracked black pepper.
Transfer the Lyonnaise potatoes to a serving dish and garnish with an extra sprinkle of Maldon Garlic Sea Salt flakes and the freshly chopped parsley.
Tips for the Perfect Potatoes a la Lyonnaise
Use Waxy Potatoes: It is vital to use waxy potatoes (like new potatoes, Charlotte, or Yukon Gold) rather than floury baking potatoes. Waxy potatoes hold their shape when boiled and fried; floury ones will disintegrate in the pan.
Dry Thoroughly: Moisture is the enemy of a crispy crust. After draining your parboiled potatoes, let them steam dry completely before they hit the hot fat.
Don’t Rush the Onions: The magic of a true recipe for potatoes Lyonnaise comes from the sweet, jammy onions. Take your time during the 8-minute frying stage to ensure they caramelise properly without burning.
This rich, buttery side dish is incredibly robust and pairs beautifully with classic, protein-heavy mains. It is the ultimate side dish for a perfectly seared steak, a roasted rack of lamb, or crispy-skinned roast chicken.
Frequently Asked Questions
What are Lyonnaise potatoes?
Lyonnaise potatoes (or pommes de terre à la lyonnaise) is a traditional French dish originating from the city of Lyon. It consists of sliced, pan-fried potatoes mixed with thinly sliced, butter-caramelised onions, typically finished with fresh parsley.
Do I have to peel the potatoes first?
This comes down to personal preference. Traditionally, the potatoes are peeled. However, if you are using thin-skinned new potatoes, you can absolutely leave the skins on for extra texture and rusticity.
Can I make Lyonnaise potatoes ahead of time?
While they are best served fresh and crispy straight from the frying pan, you can do the prep work ahead of time. You can parboil the potatoes and slice the onions hours in advance, leaving only the frying and caramelising for right before dinner.
