Cooking Time: Under an hour

Recipe create by Romy Gill

This Diwali, elevate your festive baking with a bold twist on tradition – Romy Gill’s savoury shortbreads infused with fragrant curry leaves and earthy nigella seeds. These buttery bites are delicately seasoned with a pinch of Maldon Sea Salt flakes, adding a clean finish that enhances every flavour.

Inspired by the vibrant spices of Indian kitchens and the warmth of celebration, Romy’s recipe brings together East and West in a beautifully balanced treat. Perfect for gifting, sharing, or simply savouring with a cup of chai as the diyas glow.

The photo is taken by@matt_inwood

How To Make Shortbread with Curry Leaves and Nigella Seeds

  1. Heat oil in a pan, once hot add the curry leaves,. Once they crisp up, remove from the pan and keep aside.
  2. Beat the butter and the sugar together is mixing bowl until smooth.
  3. Stir in the flour, Maldon Sea Salt flakes, nigella seeds and the fried curry leaves mix well. Once everything has combined well, knead the dough just enough so that the mixture comes together into a smooth ball of dough.
  4. Sprinkle the flour on a clean surface, use a rolling pin to gently roll out. Once it is rolled out enough, cut into round circles and place onto a baking tray lined with the baking paper. Sprinkle with caster sugar and chill in the fridge for 15 minutes.
  5. Pre-heat the oven 170 degrees. Bake in the oven for 15 minutes, and then turn the tray and cook for another 10 minutes or until pale golden brown. Set aside to cool on a wire rack.

Ed Cudlipp, also known as ‘Cud Cooks’, transforms a simple cabbage into something spectacular with this smoky, umami-rich recipe. His Charred Hispi Cabbage with Miso Butter and Maldon Smoked Sea Salt is a masterclass in balance – sweet caramelised edges, buttery richness, bright lime, and a deep, savoury hit of smoke. A perfect side for grilled meat, or a vegetarian showstopper in its own right.

Step 1 – Char the Cabbage

Heat a large frying pan over high heat and add olive oil. Place the cabbage halves cut-side down and fry hard for 4-5 minutes until deep golden and charred.

Step 2 –Roast until Tender

Transfer to a baking tray, cut-side up, and roast at 200°C for 25-30 minutes until the leaves are tender and slightly crisped at the edges.

Step 3 – Make the Miso Butter

While the cabbage roasts, combine butter, miso paste, lime juice, lime zest, and a pinch of Maldon Smoked Sea Salt. Mix until smooth.

Step 4 –Baste and Finish

Return the cabbage to the frying pan over medium heat. Add a generous spoonful of the miso butter and baste for 1-2 minutes until coated and caramelised.

Step 5 –Serve

Transfer to a serving plate. Spoon over extra miso butter, a squeeze of lime juice, and finish with a final sprinkle of Maldon Smoked Sea Salt.

Smoky, buttery, and irresistibly moreish – a perfect showcase for Maldon’s Smoked Sea Salt.

How did you find this recipe?

Tag @cud_cooks on Instagram when you make it – he’d love to see your version. Comment below how this recipe went for you in the comment’s section below!

By Ed Cudlipp / @cud_cooks

Ed Cudlipp, also known as ‘Cud Cooks’, brings pure indulgence to the baking tin with his Maldon-Salted Chocolate Fudge Brownies – a rich, gooey recipe that celebrates chocolate in all its forms. Packed with generous chunks of dark chocolate and fudge , and finished with the unmistakable crunch of Maldon Sea Salt flakes, these brownies strike the perfect balance between sweet and savoury. It’s the kind of treat that turns a simple square into a decadent moment, ideal for sharing with friends or savouring all to yourself.

Here is how to make the brownies…

  1. Preheat the oven to 180 °C (160 °C fan).
  2. Line a 20cm square tin with parchment paper, leaving an overhang so the brownies can be lifted out easily.
  3. In a heatproof bowl, combine the butter and chocolate chips. Melt gently, either in short bursts in the microwaves or over a bain-marie, until smooth.
  4. Stir in the brown sugar into the melted chocolate and butter. Whisk in the eggs and vanilla until glossy and well combined.
  5. Sift together flour and cocoa powder.
  6. Fold gently unto the chocolate mixture until just combined.
  7. Add the chopped dark chocolate and fudge chunks, folded them through so they’re evenly distributed.
  8. Sprinkle a small pinch of Maldon Sea Salt flakes into the batter and fold gently.
  9. Pour the batter into the prepared tin, and smooth the surface.
  10. Bake for 30 minutes, until the top is set with a shiny crust and the centre is still soft.
  11. Leave the brownies to cool in the tin for 10 minutes, top with Maldon Sea Salt and lift out.
  12. Allow to cool for at least 20 minutes before slicing into squares.
  13. Serve and enjoy.

Tip:

These brownies are best enjoyed warm or at room temperature. Rich, gooey, and finished with that unmistakable Maldon crunch.

Pairing suggestions:

Tag @cud_cooks on Instagram when you make them – he’d love to see your creations.

  1. Preheat the oven to 180C fan.
  2. Toss the sausages, squash wedges, onion wedges, leek chunks, apples, oregano and olive oil in your largest roasting tray. Season with Maldon Sea Salt and lay the sausages on top of the vegetables.
  3. Roast for 25 minutes then remove from the oven and add the stock to the base of the tray. Return to the oven for a further 25 minutes until the sausages are well browned and cooked through.
  4. Meanwhile, for the mash, put the potatoes and parsnips in a large pot of cold salted water. Bring to the boil and cook for 10-15 minutes until the potatoes and parsnips fall off an inserted fork. Drain and leave to steam dry in the colander for a few minutes then return to the pot and mash with the butter. Once at your preferred consistency, stir in the sour cream and season to taste with Maldon Garlic Sea Salt and black pepper.
  5. Scatter the chives over the mash and serve the sausages and vegetables straight from the tray.
  1. Preheat the oven to 200C fan.
  2. Put the whole beetroots and thyme on a baking tray. Drizzle over 2 tbsp vinegar and 2 tbsp olive oil. Season with Maldon Sea Salt. Cover the tray with a layer of parchment paper, followed by a layer of foil. Tuck the foil round the edges of the tray to create a sealed environment for the beetroot to steam.
  3. Roast for 30-45 minutes, depending on the size of the beetroots, until tender (check by inserting a knife, it should go in easily).
  4. Once the beetroot is just cool enough to handle, cut into wedges and return to the tray with all the roasting juices. Add the remaining 2 tbsp olive oil and drizzle over the honey. Toss gently to coat and return to the oven for 20 minutes until caramelised.
  5. Drizzle over the remaining vinegar and extra honey to serve.
  1. Put the potatoes in a large pot of salted water, bring up to a boil then reduce to a lively simmer for 5 minutes. Drain and leave to steam dry in the colander.
  2. Preheat the air fryer/oven to 190C fan.
  3. If using the oven, drizzle the oil in your largest roasting tray and put it in the oven for 10 minutes for the oil to heat up. Once hot, carefully add the potatoes, gently toss and season with a good pinch of Maldon garlic salt. Roast for 20 minutes then then add the garlic and herbs to the tray, toss gently, and return to the oven for a further 10-15 minutes until golden and crisp.
  4. If using the air fryer, toss the potatoes with the oil and a good pinch of Maldon Garlic Sea Salt. Tip into the bottom of the air fryer and cook for 25 minutes before adding the garlic and herbs, tossing gently, and returning to the air fryer for a further 10-20 minutes until golden and crisp.

Recipe created by Helena and Vikki Moursellas

What is a dakos salad?

A dakos salad (also known as koukouvagia in Crete) is a traditional dish that’s made of barley rusk (a hard, dry bread that softens when topped with juicy tomatoes and olive oil), tomatoes (finely chopped or grated), a soft Greek cheese (either feta of mizithra), extra virgin olive oil, oregano and olives.

It’s often eaten as a light meal or appetiser, similar to bruschetta, but uniquely Cretan.

Barley rusks (paximadi) are a key component of this traditional salad from the island of Crete. The rusks are typically broken into smaller pieces to make them easier to enjoy, their dry, hard texture soaks up all those tomato juices nicely.

How to make a dakos salad

  1. Grate half the tomatoes and set aside.
  2. Roughly chop the remaining tomatoes and place in a large serving bowl with the
    olives and capers.
  3. In a small bowl, whisk together the olive oil and vinegar. Season with Maldon Original Sea Salt flakes
    and cracked pepper.
  4. Add the rusk pieces to the serving bowl and toss with the grated tomato and the
    dressing. Allow the rusks to briefly soak up all the beautiful juices – about 5 minutes
    should do.
  5. To serve, crumble the feta over the salad and scatter with the dried and
    fresh oregano.

Can you prepare this beforehand?

This salad is best prepared fresh, as you don’t want the rusks to become too soggy.

What to serve with a dakos salad?

You should pair a dakos salad with chicken souvlaki and a handful of Greek-style fries. The dakos salad is light, tangy and refreshing from the tomato, olive oil and cheese. The chicken souvlaki brings savoury, smoky protein that compliments the freshness of the salad. Meanwhile, the Greek-style fries adds that comforting, crispy, herby element that you crave for dinner.

A crisp white wine pairs beautifully with the dish. The acidity helps cut through the richness of the cheese and fries.

Make weekend brunch special with brioche French toast piled high with lemony ricotta and juicy berries. Thick slices are briefly dried, soaked in a vanilla custard and pan‑fried in butter for golden edges and a fluffy centre. A final pinch of Maldon Original Sea Salt lifts the sweetness, while maple syrup brings everything together. This easy French toast recipe is quick to master and perfect for sharing.

How to Make French Toast with Ricotta and Berries

Step 1 – Dry the Bread

Step 2 – Make the Custard & Soak

Step 3 – Cook the French Toast

Step 4 – Assemble & Serve

Tips & FAQs

Tips

FAQs:

Serving Suggestions

Storage & Reheating

These griddled sweet potatoes deliver the best of both worlds: deep char from a hot cast‑iron griddle and a tender‑centre finish in the oven. Tossed with olive oil and seasoned with Maldon Original Sea Salt, the wedges pair perfectly with a zesty coriander‑mint mayo brightened with lime and a touch of chilli. An easy grilled sweet potato side for BBQs, weeknights and sharing platters.

How to Make Griddled Sweet Potatoes with Herby Mayo

Step 1 – Preheat & Prep

Step 2 – Griddle the Wedges

Step 3 – Finish in the Oven

Step 4 – Make the Herby Mayo

Step 5 – Serve

Tips & FAQs

Tips

FAQs

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Storage & Reheating

Celebrate late‑season fruit with this plum and blackberry crumble: juicy, tangy fruit baked beneath a buttery oat topping scented with cinnamon and a pinch of Maldon Original Sea Salt. The salt sharpens the fruit and adds balance to the sweet, crunchy crumbs. This easy fruit crumble comes together in minutes and bakes to a golden, bubbling finish — serve warm with ice cream, whipped cream or thick yogurt.

How To Make Blackberry and Plum Crumble (Quick Steps)

How To Make Blackberry & Plum Crumble (Detailed Version)

Blackberry and Plum Crumble in a Le Creuset Skillet

Step 1 – Heat the Oven & Prep Fruit

Step 2 – Make the Oat Crumble

Step 3 – Assemble & Bake

Step 4 – Serve

Tips & FAQs:

Tips

FAQs

Serving Suggestions

Storage & Reheating