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.
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).
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.
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.
Preheat the oven to 180c.
To make the cauliflower steaks, remove the leaves from the cauliflower and then cut into thick 1-inch slices – the end pieces won’t hold together to they need to be closer to the root. Any leftover cauliflower pieces or leaves can be saved for roasting another time!
Place the cauliflower steaks onto a roasting tray. In a small bowl mix together the olive oil, ground coriander, sumac and Maldon Chilli Sea Salt. Then use a pastry brush to brush the spiced oil across the steaks, making sure they are evenly coated. Place them into the preheated oven to roast for 40 minutes until soft and tender and starting to char on the edges.
To make the romesco sauce, place the toasted nuts into a food processor along with the roasted red peppers, crushed garlic, paprika, Maldon Chilli Sea Salt and sherry vinegar. Blitz this and then while the motor is running drizzle in the olive oil until you have a lovely smooth sauce. Set aside.
Once the cauliflower steaks are cooked, remove from the oven.
To serve, spread the romesco sauce on the base of a large platter. Then top with the cauliflower steaks and garnish with some mint leaves.
Discover a charred broccoli salad with caramelised edges, creamy feta and fresh mint, all tossed in a zesty lemon‑garlic dressing. Roasted at high heat for maximum flavour and tender‑crisp bite, this easy broccoli salad is a vibrant side for weeknights and a standout on festive tables. Finished with a pinch of Maldon Garlic Sea Salt for clean, bright seasoning.
How to char broccoli?
Toss florets with oil and salt, spread on a hot tray in a single layer. Roast at 240°C fan for 15–20 minutes until edges are deeply browned and stems are tender‑crisp. Finish with Maldon Garlic Sea Salt flakes.
How to Make Charred Broccoli Salad with Feta, Almonds & Mint
Step 1 Roast the Broccoli
Preheat oven to 240°C fan (465–480°F) or its highest setting. Preheat the tray for extra char on the broccoli; make sure to rotate the pan halway.
Toss florets with 3 tbsp olive oil and a good pinch of Maldon Original Sea Salt.
Spread in a single layer on your largest baking tray (use two if needed so broccoli browns, not steams).
Roast 15–20 minutes until tender with deeply charred edges. Texture cue: tender‑crisp with caramelised tips.
Step 2 – Make the Lemon-Garlic Dressing
Whisk lemon zest and juice, 5 tbsp olive oil, honey, grated garlic and chilli flakes.
Season with a pinch of Maldon Garlic Sea Salt to taste.
Step 3 – Assemble and Serve
Pile warm broccoli onto a large platter.
Top with crumbled feta, toasted almonds and mint leaves.
Drizzle over half the dressing; serve the rest alongside so guests can add more. You can serve at either warm or room remperature.
Tips & FAQs:
Tips:
Dry broccoli well and cut similar‑sized florets for even charring.
Don’t overcrowd the tray—space equals char.
For extra smoky notes, finish under a hot grill/broiler for 1–2 minutes or on a BBQ.
Finish with a final pinch of Maldon Original Sea Salt at the table for crunch and clean salinity.
FAQs:
How do you char broccoli without burning it?
Use very hot oven, large tray, and oil lightly. Roast until edges caramelise (15–20 mins), then check every 2 minutes.
Can I make charred broccoli salad ahead?
Roast broccoli and make dressing up to 2 days ahead. Dress just before serving; add mint and feta last for freshness.
Can I use frozen broccoli?
Yes. Roast from frozen on a preheated tray at high heat; expect a couple of extra minutes and slightly softer texture.
How do I make it vegan or nut‑free?
Swap feta for a vegan alternative (or omit), honey for maple syrup; replace almonds with toasted seeds (pumpkin/sunflower).
Can I grill instead of roast?
Toss florets with oil and salt, thread onto skewers or use a grill basket. High heat, 8–10 minutes, turning for even char.
If you’re after a quick, crowd-pleasing side or the perfect party snack, these air fryer mini baked potatoes are your new go-to. Made with mall new potatoes, tossed in olive oil and cooked until golden and crispy in the air fryer, they delivery big flavour in bite-sized form. Fork-tender on the inside with irresistibly crispy skins on the outer, each potato is then split and stuffed with cool sour cream, finely chopped chives and crispy bacon piece. A final pinch of Maldon Smoked Sea Salt adds a rich, bold finish that takes these humble spuds to the next level.
How to Make Air Fryer Mini Baked Potatoes with Sour Cream, Chives & Crispy Bacon
Using the air fryer means no fuss and no long oven times – just line the basket with parchments paper, cook the potatoes in a single layer, and in minutes you’ll have perfectly crispy air fryer potatoes ready to serve.
This quick potato recipe is ideal for parties, BBQs, or even a fun side dish for weeknight dinners. They’re also a smart way to use up leftover potatoes – simply reheat and top before serving. Whether you’re entertaining a crowd or treating yourself – these mini loaded baked potatoes are guaranteed to disappear fast!
Prepare and Cook the Potatoes
Preheat the air fryer to 200C. Line the air fryer basket with parchment paper for easy clean-up.
Toss the new potatoes with 2 tbsp olive oil and a pinch of Maldon Smoked Sea Salt. Add the potatoes to the air fryer basket and cook for 15-20 minutes until the potatoes are crisp and fork-tender.
Cook the Bacon
Set the potatoes aside to cool slightly as you add the lardons to the air fryer basket, this time lined with parchment paper. Cook for 5-7 minutes until crisp. Transfer to a plate lined with kitchen paper to soak up any excess oil.
Assemble and Serve
Cut slits on the tops of the potatoes. Dollop each potato with a little sour cream. Scatter over the lardons and chives. Finish with Maldon Smoked Sea Salt and lots of freshly ground black pepper.
Tips
What’s the best potato for this recipe?
The best potato for air fryer mini baked potatoes is a waxy, small variety, such as baby new potatoes, Charlotte potatoes and baby Yukon Golds. This is because these types of potatoes hold their shape well, have a creamy texture inside and create a beautifully crispy skin in the air fryer. Make sure to look for potatoes that are evenly sized for consistent cooking, and avoid starchy varieties like russets that can dry out and crumble when cooked small.
Can this be made vegetarian or vegan?
Yes, this air fryer mini baked potatoes recipes can be easily adapted for a vegetarian or vegan. For the vegetarian version, instead of using bacon, try swapping to a vegetarian bacon alternative. such as Richmond Meat Free Bacon Rashers or THIS Isn’t Bacon Plant Based Rashers. To make this suitable for a vegan, swap sour cream with a plant-based alternative, such as Greenvie Vegan Sour Cream or cashew-based cream.
Can you make air fryer mini baked potatoes ahead of time?
Yes, you can make this recipe ahead of time.
Cook the potatoes in advance. Air fry the mini potatoes until fork-tender and crispy. Store in an airtight container in the fridge for up to 2 days.
Prep the toppings. Chop the chives, cook the bacon (or vegan alternative) and mix the sour cream ahead of time. Keep topping stored separately in the fridge.
Reheat before serving. Reheat the mini potatoes in the air fryer at 180/200C for 5-8 minutes, until hot and re-crisped. Slice, stuff and season just before serving for best texture and taste.
These methods make this recipe ideal for party prep or hosting a dinner party, so you can enjoy the moment without rushing around in the kitchen.
Serving Suggestions
KimchiMaldon Garlic Sea SaltAvocado
Here are some delicious and versatile serving suggestions for mini baked potatoes – perfect as party bites, sides, or even a fun main course!
Let the mini baked potatoes cool completely. Store in an airtight container lined with paper towel to absorb moisture. Store in the fridge for up to 3-4 days. When reheating, pop into the air fryer at 180/200C for 5-8 minutes.
How to store mini baked potatoes in the freezer
Place the mini baked potatoes on a tray lined with parchment and freeze until solid (roughly 1-2 hours). Transfer to a freezer-safe bag or container and store for up to 3 months. When reheating, pop into the air fryer at 180/200C for 12-15 minutes. To speed things up, thaw in the fridge overnight to speed up the reheating time.
If you try this recipe, let us know in the comments! For more easy air fryer recipes, browse our full collection.
Steak with frites and garlic butter is the epitome of timeless dining, made famous by the legendary Le Relais de l’Entrecôte in Paris. A favourite for date nights, especially on Valentine’s Day, or any celebratory meal for two, this dish combines simple ingredients with impeccable flavour. Juicy, tender steak paired with crisp, golden fries (or chips), and a decadent garlic butter creates a meal that’s as it is elegant. This recipe ensures restaurant-quality results, perfect for recreating the romance and charm of a French bistro at home.
For the steak, we use thick-cut sirloin from Hawksmoor, celebrated for it’s robust flavour and beautifully marbled texture. Seasoned simply with Maldon Sea Salt flakes, freshly cracked pepper, and sprigs of thyme, the steak is seared to perfection, ensuring a rich, caramelised crust. The frites, made from skin-on Maris Piper potatoes, are fried until crisp and golden, retaining their natural flavour and texture. To complete the dish, we whip up a silky garlic butter infused with fresh parsley, adding an aromatic richness that elevates every bite. Together, these components create a culinary masterpiece that feels both luxurious and comforting.
How to make steak frites with garlic butter
Step 1
Start by preparing your chips. Cut your potatoes into skinny chip pieces – you can peel them or keep the skin on, but we kept the skin on for more flavour. Then place them in a large bowl and cover with cold water – toss them around then leave them in the water for 1 hour. This will help remove the starch from the potatoes which means they will be crispier when fried.
Step 2
After 30 minutes take the steak out the fridge to allow it to come to room temperature.
Step 3
Now you can prepare the garlic butter. In a bowl beat the softened butter until smooth with a spoon, then add the chopped parsley, crushed garlic cloves and plenty of Maldon Sea Salt and cracked black pepper. Then place two sheets of clingfilm onto your worktop and spoon the butter into the middle. Use the clingfilm to shape the butter into a thick sausage shape and roll it tightly, twisting each end to keep it secure. Then place the butter into the fridge.
Step 4
After 1 hour, remove the chips from the water and dry them very well on some kitchen paper. Preheat the oven to 180c.
Step 5
Pour in the veg oil into a large high-sided pan so it comes up 2 third of the way up the sides. Then place it on the heat and heat until it reaches 140c. Then add the chips to the oil and fry for about 5 to 6 minutes until they are cooked through but only lightly golden in colour – you may need to do this in batches. Remove them from the oil with a slotted spoon when ready and place on a tray lined with kitchen paper.
Step 6
While the chips are frying, we can get started on the steak. Season the steaks liberally with Maldon Sea Salt and cracked black pepper on both sides. Take a large frying pan, heat to a medium high temperature. Start by adding the steak on the side with the biggest part of fat and rendering this down – you may need to hold it in place with some tongs. You want the fat to go lovely deep golden and crisp. Then you can place the steak on one of the flesh sides and cook for 1 – 2 minutes on each side. When you are cooking the final side, add a knob of butter along with the bunch of thyme. Use a spoon to baste the steak with the butter and thyme.
Step 7
Once the steaks have a good level of colour and caramelization on each side, place the pan into the preheated oven for 6 minutes. Ensure you have an oven safe pan before you do this, if not simply transfer to a baking tray along with the pan juices. After the 6 minutes, remove the steaks from the oven and place onto a plate and pour over any cooking juices. Let this rest while you finish the chips.
Step 8
Turn the temperature up on the veg oil, so it reaches 180c. Then fry the chips again for approximately 2-3 minutes until very crisp and golden. Remove from the oil with a slotted spoon onto the tray again with kitchen paper to soak up any excess oil. Then add the chips to a large bowl while still hot and toss well with Maldon Sea Salt and cracked black pepper.
Step 9
In a small bowl, whisk together the Dijon mustard, olive oil and lemon juice to make a dressing. Drizzle and toss this over the butterhead lettuce along with the finely chopped chives.
Step 10
Now you can serve! Serve each rested steak on a plate or serving board. Take the garlic butter from the fridge and unwrap it, then cut some discs to put onto the steak, allowing it to melt. Add the chips to a bowl and serve with the mustardy green salad. Feel free to serve with any additional sauces you like, such as bearnaise or peppercorn. Perfect for a special Valentine’s Day dinner.
What is steak frites?
Steak frites is a dish consisting of a steak paired with fried potatoes, also known as ‘frites’. It’s commonly served in Belgium and French brasseries.
Tim Menger (Head Chef of Entrecôte in Melbourne’s Prahran) says steak frites is a dish that’s ’emblematic’ of France’s approach to food, going on to say it ‘encompasses a lot of what French bistro cooking is’. On the other hand, many claim that the steak frites is Belgium’s national dish due to the invention of the ‘frite’ in the 17th century – and let’s face it – without frites, there no such thing as steak frites!
Both have their differences, with Belgium serving Belgian fries with their steak, which is traditionally pre-cooked and cooled, then refried in oil again when ordered, creating the ultimate crispy, golden chip with a soft, fluffy interior. Belgian fries tend to be thicker in size, needing to be at least 10mm on each side. Whereas, France cut them between 6mm-9mm, creating a ‘skinnier’ chip.
France also adds a delicious Bearnaise sauce to their steak, covering the cut of meat to add refinement and flavour. This sauce is made of butter, egg yolk, white wine vinegar and herbs and is sometimes referred to as the ‘child’ of hollandaise sauce. This is because a bearnaise sauce uses shallot, black pepper and tarragon, whereas hollandaise uses white pepper and a pinch of cayenne. This creamy richness
What kind of steak is steak frites?
The bistro/brasserie staple of steak frites was traditionally made from the rump cut, however nowadays many chefs make steak frites from a variety of parts of the cow, including hanger (also known as onglet), rib-eye, porterhouse or flank. We used sirloin for our steak frites recipe. This is because sirloin is a tender cut of beef that’s affordable and easy to find at the grocery store. It’s also suitable for quick, high-heat cooking in the pan when searing.
What’s the best way to cook a perfect steak?
Cooking the perfect steak begins with choosing the right cut and understanding the best appliance to cook it on. Popular cuts like ribeye, sirloin, fillet and rump all offer distinct texture and flavours.
Ribeye is known for its marbled fat and rich taste
Fillet is tender and lean.
Sirloin balances flavour and tenderness
Rump provides a bolder, meatier bite.
Regardless of the cut, achieving a beautifully seared crust while maintaining a juicy interior requires the right equipment. Cast iron skillets are ideal for their ability to retain high, even heat whilst heavy-bottomed frying pan or a grill will also yield excellent results. For maximum flavour, make sure the steak is at room temperature before cooking and the pan is smoking hot to achieve a proper sear!
The stages of cooking a steak
Understanding the ‘doneness’ levels of steak is essential to tailoring it to your preference. Here’s a guide to each stage:
Blue: The steak is seared on the outside while the inside remains almost entirely raw by being cooked at a very high temperature for a short period of time. It feels very soft to the touch and is cooked to about 46–49°C (115–120°F) for a maximum time of 1-2 minutes on each side.
Rare: Warm on the outside with a cool red centre. Rare steak is tender and juicy. It reaches an internal temperature of 49–52°C (120–125°F). Cooked for 2-3 minutes per side over medium-high heat.
Medium Rare: The sweet spot for many steak lovers. Medium rare is warm with a red-to-pink centre. The texture is juicy but slightly firmer, cooked to 54–57°C (130–135°F) for 3-4 minutes per side.
Medium: This steak is firm and pink in the centre, with less moisture than medium rare. It’s cooked to 60–63°C (140–145°F) for 4-6 minutes per side.
Medium Well: A slight hint of pink remains, but the steak is mostly cooked through and noticeably firmer. It reaches 65–69°C (150–155°F) for around 11-16 minutes in total.
Well Done: The steak is cooked through completely, with no pink, and is firm to the touch. It’s cooked to 71°C (160°F) or higher for 18 minutes, depending on the thickness of the meat.
To check doneness, use an instant-read thermometer for precision or press the steak gently. The softer it feels, the rarer it is. Always allow the steak to rest for a few minutes after cooking to let the juices redistribute, ensuring every bite is as succulent as possible.
What’s the difference between fries and frites
‘Fries’ are long, thin pieces of fried potato, cut julienne or batonnet style and deep-dried in oil. It’s country of origin is from Belgium and France. It is believed that American soldiers stationed in Belgium were first introduced to French fries during World War I. Because the language of the Belgium army was French, soldiers nicknamed the fried potatoes as ‘French fries’.
‘Frites’ is the French word for French fries. It is a shortened version of the French phrase ‘pommes frites’ which means fried potatoes.
This style of fried potato is very popular amongst fast food chains that serve French fries, including McDonald’s, Five Guys and Arby’s.
Serving suggestions and variations
Radicchio salad with pine nutsCrispy green leaf salad with lemonHomemade ‘chunky’ chipsHomemade tomato sauce
Steak frites is a classic French bistro dish, but there are plenty of ways to elevate and customise it. Here are a few serving suggestions and variations you could following.
Serving suggestions:
Finish with Maldon Salt. A generous pinch of flaky Maldon Sea Salt over the steak just before serving will enhance the flavours with a delicate crunch. It also works well on the fries for extra seasoning!
Pair with a side salad. A simple arugula salad with a lemon vinaigrette or a crunchy radicchio salad balances the richness of the dish.
Dipping sauces for fries. Serve with a classic homemade tomato sauce, aioli, Dijon mustard or Sriracha mayonnaise for extra indulgence.
Wine pairing. A bold red wine like a Cabernet Sauvignon or a Syrah compliments the richness of the juicy steak and butter.
Variations:
Truffle garlic butter. Mix in a small amount of truffle oil or finely shaved truffle into the garlic butter for an earthy depth of flavour.
Herb & Citrus twist. Add chopped fresh herbs, such as parsley, thyme or tarragon, and squeeze lemon juice into the garlic butter for a fresh take.
For a quick and delicious side dish, these caramelised air fryer carrots are a game-changer. Lightly crisp on the outside, tender on the inside, and packed with natural sweetness, they’re elevated by the signature crunch of Maldon Sea Salt flakes. This effortless recipe takes 15 minutes at 200°C, making it the perfect addition to weeknight meals or special occasions.
Pair these sweet and savoury carrots with roast meats for a classic combination, or toss them into warm salads for a burst of flavour and texture. The air fryer ensures perfectly caramelised edges with minimal effort, letting the natural flavours shine with just a hint of seasoning. Simple, quick, and incredibly satisfying!
How to air-fry carrots perfectly
Make sure the carrots are scrubbed clean and preheat the air fryer to 200c. There is a no need to peel the carrots or remove the tops.
Place the carrots into the basket and drizzle with the olive oil and honey, then place into the air fryer for 15 minutes until they are tender and starting to caramelize on the outside.
Remove from the air fryer and transfer onto a serving platter. Season with Maldon Sea Salt and cracked black pepper to taste and then scatter over a few thyme leaves before serving.
Recipes to make with carrots
Here are a few delicious carrot recipes to try out during the week. Each recipe brings out the natural sweetness of carrots, beautifully balance by the clean, crisp finish of Maldon Sea Salt flakes.
Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it adds a tasty citrusy kick, whilst a generous smothering of honey enhances the natural sweetness of the carrots.
This recipe was created by Rukmini Iyer, a celebrated author and culinary innovator, known as the queen of fuss-free flavour. The dish focuses on roasting carrots with coriander seeds under foil whilst making a rich, silky butter bean mash to pair with the carrots and soak up any leftover juices.
This versatile chickpea salad is perfect as a min dish, a side, or even for meal prep. Combining the creaminess of chickpeas with the vibrant pomegranate seeds, butternut squash and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect plant-based option for any day of the week.
