To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook Giuseppe Federici (@sepps) to showcase recipes inspired by the flavours, traditions and family food culture that define Italian cooking. This indulgent Vegan Tiramisu combines rich espresso, creamy Biscoff filling and a subtle salted coffee cream, creating a delicious twist on one of Italy’s most iconic dessert.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking at the heart of everything he creates.
Today, Giuseppe shares authentic Italian recipe videos, family traditions and cooking inspirations with his hugely engaged audience. His beloved videos cooking alongside his Nonna have captured the hearts of millions and inspired his cookbook – Cooking with Nonna – a collection of treasured family recipes and stories based down through 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 is celebrated for its balanced flavour and delicate texture. Naturally dried in the Mediterranean breeze and selected by Maldon’s Master Salt Merchants, this versatile fine sea salt dissolves easily and seasons evenly throughout cooking and baking.
In desserts, a touch of fine sea salt helps enhance sweetness, balance richness and enhances complex flavours such as coffee, chocolate and caramel.
How to Make Vegan Tiramisu with Biscoff
This irresistible vegan tiramisu layers espresso-soaked Biscoff biscuits with a silky cream made from vegan cream cheese, plant-based cream and Biscoff spread. Finished with cocoa powder, crunchy Biscoff crumbs and a luxurious salted coffee cream, it’s a crowd-pleasing dessert that’s perfect for entertaining and special occasions.
A small amount of Sicilian Fine Sea Salt, Selected by Maldon in the coffee cream enhances the roasted coffee notes while perfectly balancing the sweetness of the dessert.
For the Tiramisu
Ensure the espresso is completely cooled before starting.
We used the brand-new KitchenAid Artisan Plus Stand Mixer in Wild Blueberry for mixing. Mix the vegan cream cheese and Biscoff spread until smooth. In a separate bowl, whip the plant-based cream to soft, pourable peaks, then whisk in the vanilla and sugar.
Gently fold the cream cheese mixture into the whipped cream until fully combined.
Arrange a layer of Biscoff biscuits in a serving dish and lightly drizzle with the cooled espresso. Repeat with a second layer.
Spoon over a layer of the cream mixture, then repeat the layers of biscuits, coffee and cream until the dish is filled, finishing with cream on top.
Chill for at least 2 hours, or overnight for best results.
Before serving, dust with cocoa powder, sprinkle over the Biscoff crumbs and finish with a spoonful of salted coffee cream.
For the Salted Coffee Cream
Place the plant cream, vanilla extract, cacao butter, sugar, Sicilian Fine Sea Salt, vanilla essence, espresso and instant coffee into a saucepan.
Heat gently, stirring frequently, until the mixture is smooth and fully combined. Do not boil.
Remove from the heat and allow to cool completely before serving or storing.
Bring Italian Dolce to Your Table
Whether served as as the grand finale to an Italian feast or prepared for effortless entertaining, this Vegan Tiramisu delivers layers of coffee-soaked indulgence and creamy sweetness in every spoonful.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s, and Ocado. For more authentic Italian recipes and family favourites, explore Giuseppe Federici’s cookbook, celebrating the dishes, traditions and stories.
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.
A Taste of Sicily: Maldon Salt and Giuseppe Federici
Maldon Salt has partnered with Sicilian home cook, recipe creator and bestselling author Giuseppe Federici (@sepps) to celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon. Inspired by the flavours, traditions and ingredients of Sicily, this Aubergine Caponata recipe showcases how a high-quality fine sea salt can elevate everyday cooking. Rich, vibrant and packed with Mediterranean flavour, this classic dish highlights the versatility and balanced taste of Maldon’s newest addition to the Merchants Range.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking firmly at the heat of everything he does.
Today, Giuseppe has built one of the UK’s most engaged Italian food communities, sharing authentic Italian recipes, family stories and a genuine love for home cooking. Most loved of all 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 of treasured Italian recipes with a plant-based twist.
Discover Sicilian Fine Sea Salt, Selected by Maldon
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is the latest addition to the Merchants Range. Carefully chosen by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, exceptional versatility and delicate texture. Naturally dried in the Mediterranean coastal breeze, its fine crystals dissolve quickly and evenly, making it ideal for seasoning throughout the cooking process. Whether enriching sauces, seasoning vegetables, baking bread or salting pasta water, this premium fine sea salt delivers consistent flavour in every dish.
Nonna’s Aubergine Caponata Recipe
A much-loved staple of Sicilian cuisine, Caponata is a rich sweet-and-sour aubergine dish that celebrates the island’s vibrant flavours. Combining tender aubergines, briny olives and capers, sweet raisins and a tangy tomato base, this traditional recipe has been passed down through generations. In this version, Giuseppe draws inspiration from his Nonna’s cooking, creating a comforting dish that embodies the spirit of Sicilian home cooking.
The delicate texture of Sicilian Fine Sea Salt, Selected by Maldon plays an important role throughout the recipe – drawing excess moisture from the aubergines, seasoning the vegetables evenly and enhancing the balance of sweet, savoury and acidic flavours that makes Caponata so iconic.
How to Make Aubergine Caponata
Cut the aubergines into 2–3cm cubes. Place them in a large bowl, generously coat with Sicilian Fine Sea Salt, and set aside for at least 10 minutes to draw out excess moisture.
Dice the celery (slice each stalk down the middle first, then cut into 1–2cm pieces), the onion, and the red pepper.
Drain any liquid from the aubergines and pat dry. Heat a generous glug of olive oil in a large frying pan over medium heat. Fry the aubergines in batches until nicely coloured and soft, about 10 minutes. You want them soft but not mushy. Transfer to a large casserole dish.
Return the pan to the heat with 1 tbsp of olive oil. Add the celery and fry for 8–10 minutes until softened. Transfer to the casserole dish.
Add the onions and peppers to the pan and fry for about 5 minutes, until the onions have softened and the peppers are starting to char. Reduce the heat to low, add the red wine vinegar, and let it simmer for 1 minute so the vinegar reduces and coats the vegetables. Transfer everything to the casserole dish and season with Sicilian Fine Sea Salt, black pepper and a pinch of chilli flakes.
Top Tip: Like many traditional Italian dishes, Caponata tastes even better the next day, once the flavours have had time to fully develop.
Bring the Flavours of Sicily Home
Inspired to recreate Giuseppe’s family recipe? Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado. Harvested on Sicily’s western coast and selected for its balanced flavour and exceptional versatility, it’s the perfect pantry staple for everyday cooking.
For more authentic Italian recipes, explore Giuseppe Federici’s cookbook, featuring the beloved dishes, family traditions and heart-warming stories. From comforting pasta dishes to regional Italian classics, it’s your invitation to bring a little more Italy into your kitchen.
Bright, fresh and ready in minutes, this blood orange, fennel and pistachio salad is Sicilian sunshine on a plate. Juicy citrus rounds and paper-thin shaved fennel are dressed in a honey-sherry vinaigrette and finished with crunchy pistachios and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. It’s an elegant no-cook starter or side that comes together with almost no effort.
Why You’ll Love This Blood Orange & Fennel Salad
No-Cook & Elegant: A genuinely impressive starter that needs nothing more than slicing, shaving and a quick whisk of dressing.
Fresh & Vibrant: Sweet citrus, aniseed fennel and earthy pistachios balance beautifully, lifted by a flake of Sicilian sea salt.
Naturally Good for You: Light, colourful and packed with fresh produce – perfect alongside richer Sicilian dishes.
How to Make Blood Orange & Fennel Salad
Prepare the blood oranges: Using a sharp knife, peel each orange so all the pith is removed and you’re left with just the juicy flesh. Slice into 1cm rounds and arrange on a platter, tipping any juices from the board into a small bowl.
Shave the fennel: Cut the top off the fennel bulb, reserving the fronds. Use a mandolin or sharp knife to shave the fennel very thinly, then arrange it across the platter with the orange slices.
Whisk the dressing: To the bowl of reserved orange juice, add the olive oil, sherry vinegar, honey, Sicilian Fine Sea Salt, Selected by Maldon and a little cracked black pepper. Whisk together into a dressing.
Dress and garnish: Drizzle the dressing all over the orange and fennel, then garnish with the finely chopped pistachios and reserved fennel fronds. Serve straight away.
Tips for the Perfect Blood Orange & Fennel Salad
Shave it paper-thin: A mandolin gives the finest, most delicate fennel slices – the thinner the better for this salad.
Save every drop of juice: Tip the juices from your chopping board into the dressing for extra citrus flavour.
Finish with the flakes: A pinch of Sicilian Fine Sea Salt, Selected by Maldon right before serving makes the sweet citrus sing.
What to Serve with Blood Orange & Fennel Salad
This salad is a fresh, palate-cleansing partner for richer Sicilian plates. Serve it alongside grilled swordfish steaks or Sicilian arancini, with sesame semolina bread to mop up the dressing. It also slots nearly into an antipasto spread. Out of blood orange season, regular oranges or a mix of citrus works just as well.
Frequently Asked Questions
Can I use regular oranges?
Yes. Blood oranges give a striking colour and a slightly berried sweetness, but regular oranges, navel or a mix of citrus work just as well when they’re out of season.
Can I make it ahead?
Slice the oranges and shave the fennel a few hours ahead and keep chilled, but dress the salad and add the pistachios just before serving so everything stays crisp and fresh.
How do I stop the fennel browning?
Toss the shaved fennel in a little of the orange juice or lemon juice if prepping ahead – the acid keeps it pale and fresh.
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.
Golden, sesame-crusted and made with nutty durum wheat semolina, this Sicilian-style loaf is far simpler than it looks. Just semolina, water, yeast and Sicilian Fine Sea Salt, Selected by Maldon come together into a soft dough, rolled in sesame seeds and baked until the crust crackles. It’s the perfect bread for mopping up sauces or building an antipasto spread.
Why You’ll Love This Sesame Semolina Bread
A Golden Sesame Crust: Rolling the loaf in sesame seeds gives a nutty, crunchy crust and a beautiful finish.
Just a Few Ingredients: Semolina, water, yeast, sesame and a good sea salt are all you need for a proper Sicilian loaf.
Soft, Open Crumb: A long, slow prove rewards you with a light, springy crumb under that crisp crust.
How to Make Sesame Semolina Bread (Step-by-Step)
Start the dough: Place the semolina flour in a stand mixer and add the 250ml of warm water. Mix and knead for 5–10 minutes until there are no dry patches of flour. Cover the bowl with cling film and rest for 1 hour.
Add the yeast and salt: Mix the 50ml of water with the yeast and add it to the dough along with the Sicilian Fine Sea Salt, Selected by Maldon. Knead with the dough hook for 10–15 minutes until smooth and coming away from the sides of the bowl.
First prove: Cover the bowl again with cling film and leave to prove for 2–3 hours, or until the dough has tripled in size.
Shape and coat in sesame: Tip onto a lightly floured surface and shape into a long oval loaf (or a round loaf or buns). Scatter the sesame seeds on a tray, wet the top of the loaf lightly with water, then roll the top in the seeds to coat well. Set on a lined tray and score the top a few times with a sharp knife.
Second prove: Cover loosely with a plastic bag or cling film, raising the edges so it doesn’t stick to the dough, and prove for a second time for 45 minutes–1 hour.
Bake: Preheat the oven to 200°C. Remove the covering and bake for 15–20 minutes until golden brown – it should sound hollow when tapped on the base. Cool for at least 10 minutes before slicing and serving.
Tips for the Perfect Sesame Semolina Bread
Don’t rush the prove: The long, slow first prove is what gives the loaf its flavour and light, open crumb.
Wet before seeding: Lightly wetting the top of the loaf helps the sesame seeds stick for an even, golden crust.
Tap to test: A properly baked loaf sounds hollow when you tap the base – if not, give it a few more minutes.
What to Serve with Sesame Semolina Bread
This loaf is endlessly useful across a Sicilian table. Serve it warm with olive oil and a pinch of sea salt, alongside homemade cavatelli or grilled swordfish to mop up the juices, or as the base of an antipasto with burrata and tomatoes. It also makes excellent toast for the days after baking.
Frequently Asked Questions
Can I make rolls instead of a loaf?
Yes – shape the dough into small buns rather than one loaf, coat them in sesame and reduce the baking time, checking from around 12 minutes.
Do I need a stand mixer?
No. You can knead the dough by hand, though it will take a little longer to reach a smooth, elastic texture – around 12–15 minutes.
Why didn’t my bread rise?
The most common causes are yeast that’s past its best or a proving spot that’s too cold. Use fresh fast-action yeast and prove somewhere warm and draught-free.
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.
A grazing-board hero that’s as good for you as it is moreish. This silky butterbean hummus is whipped smooth with tahini, lemon and Maldon Garlic Sea Salt, then served with homemade gluten-free seeded crackers and fresh crudités for dipping. It’s a generous, crowd-pleasing centrepiece for any picnic or summer spread, and almost entirely plant-based.
Why You’ll Love This Butterbean Hummus
Silky-Smooth Hummus: A splash of cold water at the end whips the butterbeans into the lightest, creamiest hummus.
Homemade Seeded Crackers: Crisp, seed-packed and naturally gluten-free, they’re far better than shop-bought – and easy to make.
Built for Sharing: A generous dip, crunchy crackers and colourful crudités make an effortless grazing platter.
How to Make Butterbean Hummus (Step-by-Step)
Make the cracker mix: Preheat the oven to 180°C. In a large bowl, mix the flaxseed, brown rice flour, ½ tsp Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Pour over 250ml boiling water, stir together and set aside for 20 minutes to thicken as the chia and flax absorb the liquid.
Spread and bake the crackers: Line a large baking tray with parchment, tip on the mixture and smooth it right to the edges, as thin as possible. Sprinkle over the everything seasoning and fennel seeds, press them in gently, and bake for 30–40 minutes until golden and crisp. Cool completely on the tray.
Blitz the hummus: While the crackers bake, add the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt to a food processor and blitz to a paste. Add the olive oil and blitz again until smooth.
Make it silky: With the motor running, drizzle in the cold water and keep blitzing until completely smooth and silky. Taste and adjust with a little more Maldon Garlic Sea Salt if needed.
Break, top and serve: Once cooled, snap the cracker sheet into rustic shards. Spoon the hummus into a bowl, drizzle with olive oil and finish with a pinch of cumin and Maldon Garlic Sea Salt. Serve with the crackers and crudités for dipping.
Tips for the Perfect Butterbean Hummus
Cold water for silk: Adding cold water at the end, with the motor running, is the trick to the smoothest, lightest hummus.
Spread the crackers thin: The thinner and more even the layer, the crisper the crackers – take them right to the edges of the tray.
Cool before breaking: Let the cracker sheet cool fully on the tray so it snaps cleanly into shards rather than bending.
The hummus keeps for up to 3 days in the fridge, and the crackers stay crisp for several days in an airtight container – making this an ideal make-ahead platter.
Why did my hummus turn out grainy?
Keep blitzing and add the cold water gradually with the motor running. The water emulsifies the tahini and beans into a smooth, silky texture – patience is key.
Are the crackers really gluten-free?
Yes – they’re bound by the chia and flaxseed rather than wheat, with brown rice flour, so they’re naturally gluten-free (do check your everything seasoning if you need them to be certified).
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.
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.
