Dietary: Vegetarian

Preheat the oven to 180c. Start by roasting the cauliflower and sweet potato. Place the cauliflower florets and the sweet potato cubes into a roasting tray and drizzle over the olive oil. Then add the turmeric, some Maldon Sea Salt and cracked black pepper. Toss this around in the tray so all the pieces are evenly coated.
Place into the preheated oven and roast for 30 – 40 minutes until soft, and lightly charred.
While the vegetables are roasting, get a small bowl and add the lime juice, rice vinegar and caster sugar. Mix until the sugar dissolves. Then add the finely sliced radishes to the bowl and toss. Set aside and allow this to pickle and turn a beautiful pink colour as you prepare the rest of the bowls.
To make the dressing, simply add all the ingredients to a bowl and whisk together. Set aside to use later.
Fry two Burford brown eggs until just set but not too crispy on the edges, adding a splash of water to the frying pan near the end of the cooking can help achieve this.
Prepare the packet rice according to the packet instructions. Then divide between the two bowls. Add some of the roasted cauliflower and sweet potato. Then top with some sliced avocado, a fried egg, some cucumber and carrot ribbons and the pickled radishes.
Drizzle over some of the ponzu dressing and then garnish with finely chopped chives and furikake.

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.

Place a medium pan of water on to boil. When it comes up to a boil, then reduce to heat to a gently simmer – you want a few bubbles coming from the bottom of the pan.
Lower the egg carefully into the water using a slotted spoon and then set a timer for 6 ½ minutes. Pop some bread into the toaster to toast.
Place some ice cubes into a large bowl and then add cold water – this ice bath will help the egg to stop cooking immediately after taking it out of the boiling water.
After 6 ½ minutes, lift the egg with the slotted spoon and place it into the iced water. Leave it for a couple of minutes until it is cool enough to handle. Then carefully peel off the shell.
Slice the egg in half to reveal the ‘jammy’ centre and serve on top of buttered toast.
Sprinkle over some Maldon Pepper Sea Salt and enjoy.

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!

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.
Preheat the air fryer/oven to 190C fan.
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.
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.

A Summer Staple!

Lacey Ostermann has a way of turning simple ingredients into unforgettable experiences – and her Garlic Sea Salt and Rosemary Focaccia Sandwich Rolls are no exception. Infused with the deep, aromatic flavour of Maldon Garlic Sea Salt and fresh rosemary, these golden rolls are baked to perfection: crisp on the outside, pillowy within. Ideal for summer, they’re the perfect vessel for seasonal favourites like a caprese sandwich layered with pesto, peppery rocket, and juicy tomato slices. Whether for a picnic, lunch al fresco, or casual entertaining, these rolls are the ultimate upgrade to your summer sandwich game.

Mix

Whisk together warm water, olive oil, honey (or sugar) and yeast. Every bread flour absorbs a different amount of water, so start with 390ml water and reserve the rest for later.
Stir in bread flour and salt until well combined. Add in remaining water gradually to achieve a dough consistency similar to that shown in the video.
Cover and rest at room temperature for 15 minutes.

Stretch & Fold and First Proof

Stretch & fold the dough. First, wet your hand (so the dough doesn’t stick) and then grab the dough at the 12 o’clock position in the bowl.
Pull the dough upwards and then fold it down to the 6 o’clock position. Repeat this motion about 8-10 times around the bowl.
The dough should tighten up a bit after performing the stretch & folds.
Cover and rest at room temp for 15 minutes.
Repeat the series of stretch & folds once more, cover and proof at room temperature for 1-1.5 hours or until the dough has nearly doubled in size.

Transfer to Tray and Second Proof:

Prepare a large baking tray (see dimensions above in equipment list) with non-stick parchment paper and 3 tablespoons of extra virgin olive oil. I put a tiny bit of oil underneath the paper so it stays in place on the tray.
Tip the dough into the prepared tray. Rub a little oil from the tray onto your hands and fold one side of the dough towards the middle. Repeat with the other side, folding it over the top as if you are folding a piece of paper into thirds (it will look like a large burrito). Rotate the dough so its long side aligns with the long side of the tray, then flip it over so the seams from the folding are at the bottom and the top is smooth.
Cover the dough with a piece of oiled parchment paper and leave it to proof at room
temperature for 1-1.5 hours.

Shape & Bake

Preheat the oven to 220C or 430F and move the baking rack to the lowest position.
Sprinkle the rosemary over the top of the dough and drizzle over about a tablespoon of extra virgin olive oil. Dimple the rosemary into the dough, taking care not spread the dough all the way to the edges of the tray – there should be some empty tray bordering the dough (use the video tutorial for visual guidance). Use your hands gently guide the edges of the dough into a rectangular shape to it’s easy to cut the dough into evenly sized rolls.
Use an oiled dough scraper or sharp knife to cut the rectangle in half. Cut each of those halves in half so you have four long roll shaped pieces of dough. Gently stretch the dough to the length of the tray (about 12-13 inches) and space them out evenly across the tray (see video).
Sprinkle each roll generously with Maldon Garlic Sea Salt and bake on the lowest rack of the oven for 18-22 minutes or until the rolls are a deep golden brown. Baking on the bottom rack should help to crisp up the bottom of the bread.
Once baked, remove from tray and transfer to a cooling rack. They’re best enjoyed fresh but can be stored in large freezer bags for up to 3 days at room temperature or frozen for up to 2 months. To bring back to life, wrap in foil at bake at 200C/400F for 10-15 minutes. Peel back the foil for the last few minutes so they can crisp back up.
Fill the rolls with your favourite summer sandwich fillings. My go-to is a caprese sandwich with pesto, rocket, aged balsamic vinegar, basil, mozzarella and juicy heirloom tomato slices…seasoned with more Maldon Garlic Sea Salt, of course!

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.

These easy marinated olives take minutes and taste like your favourite tapas bar. Lemon zest, soft garlic and a pinch of chilli infuse warm olive oil, then olives and fresh parsley soak up the flavours. Finished with a pinch of Maldon Original Sea Salt for clean, bright seasoning, this lemon‑garlic olives recipe is ideal for antipasti platters, last‑minute hosting or make‑ahead snacks.

How to Marinate Olives (Quick Steps)

Gently warm olive oil with lemon zest and garlic; add chilli, then cool.
Toss with olives, parsley and a pinch of Maldon Sea Salt.
Marinate 30 minutes to overnight; serve at room temperature.

How to Make Marinated Olives (Detailed Version)

A bowl of homemade marinated olives with lemon peel and sea salt flakes.

Step 1 – Infuse the Oil

Add olive oil, lemon zest strips and sliced garlic to a small pan.
Warm over medium‑low heat for 3–5 minutes until fragrant and the garlic softens; do not brown. You should see gentle bubbles around the garlic, with the colourisation being pale, not golden.

Step 2 – Add Heat & Cool

Stir in a pinch of chilli flakes.
Immediately remove from the heat and let the oil cool to room temperature.

Step 3 – Toss & Marinate

In a bowl, combine olives, chopped parsley and a pinch of Maldon Original Sea Salt.
Pour over the cooled oil and toss well to coat.
Marinate at least 30 minutes; longer (up to overnight in the fridge) deepens flavour.

Step 4 – Serve

Bring to room temperature. Taste and adjust salt or lemon zest.
Spoon into a serving bowl with some infused oil.
Serving suggestion: finish with a final pinch of Maldon flakes for crunchy contrast.

Tips & FAQs

Tips

Use quality olives. Creamy Castelvetrano or meaty Kalamata work well; mix for colour and texture.
Keep heat low. Browning garlic turns the oil bitter; you’re gently infusing.
Cool the oil fully before adding parsley and olives to preserve freshness.
For boards, marinate the day before; bring to room temp 20–30 minutes before serving so the oil isn’t congealed.

FAQs

What olives are best for marinating?
- Mixed green and black, ideally firm and meaty. Pitted are convenient; whole hold shape better.

Can I use dried herbs instead of fresh parsley?
- Yes—start with 1/2 tsp dried oregano or thyme. Add fresh parsley before serving for brightness if you like.
How long should olives marinate?
- Minimum 30 minutes; 12–24 hours (refrigerated) gives deeper flavour. Always serve at room temperature.
How long do marinated olives keep?
- Refrigerate in an airtight container and use within 3–4 days. Keep submerged in oil, and always return leftovers to the fridge. Do not store at room temperature when fresh garlic is used.
Can I reuse the marinade oil?
- Use within 3–4 days in salad dressings or to drizzle over feta/roasted veg. Keep refrigerated; discard if in doubt.

Serving Suggestions

Add to antipasti boards with cheeses, cured meats, nuts and crackers.
Spoon over whipped feta or labneh with extra lemon zest and Maldon Sea Salt.
Toss through warm roasted potatoes or salads as a quick dressing.
Pair with chilled rosé, lager or a classic martini.

Storage & Make-Ahead

Store refrigerated up to 3–4 days in a clean jar; ensure olives are mostly covered by oil.
Bring to room temperature for 20–30 minutes before serving so the oil loosens.
If the garlic browns during infusion, start again—browned garlic can taste bitter.

Brighten up any meal with this lime and coriander cabbage slaw! Packed with crunchy cabbage, sweet carrots, fresh coriander, and a zesty lime dressing, this healthy side dish is a perfect addition to summer picnics, BBQs, or taco nights. Quick to prepare, naturally vegan, and bursting with flavour, this easy slaw recipe will become your go-to for fresh salad ideas.

How to Make Lime and Coriander Cabbage Slaw

Step 1 – Prepare the Vegetables

Thinly slice the cabbage, julienne or grate the carrots, finely chop jalapeño, spring onions, and coriander.

Step 2 – Make the Dressing

In a small bowl, whisk together lime zest, juice, olive oil, maple syrup/honey, and sea salt.

Step 3 – Assemble and Toss

In a large bowl, combine cabbage, carrots, jalapeño, most spring onions, and coriander. Drizzle with dressing and toss to coat.

Step 4 – Serve

Scatter reserved spring onions and coriander on top before serving. Taste and adjust seasoning if needed.

Tips

Use a mix of red and white cabbage for extra colour.
For extra crunch, add toasted seeds or nuts.
Make ahead: Prep veggies and dressing separately, combine just before serving.

Can I make cabbage slaw ahead of time?

Yes, you can make cabbage slaw ahead of time. Martha Stewart actually recommends making slaw ahead of time so that the flavour intensifies. You can prep the vegetables and dressing separately for up to a day ahead, refrigerating for up to 3 hours.

How long does cabbage slaw last in the fridge?

You can store cabbage slaw in the fridge for up to 3-5 days. However, we recommend eating it within a day or two for the best results in flavour and texture. This is because it can become watery if kept for longer, making it unpleasant to eat.

Is this slaw recipe vegan and gluten-free?

Yes, this cabbage slaw recipe can be vegan and gluten-free friendly depending on the ingredients used.

The base ingredients for the slaw (the vegetables) can remain the same, however you would need to swap the honey in the dressing mix with pure maple syrup instead to make it 100% vegan. We like to use Biona Organic Pure Maple Syrup Amber Grade A 1 for this recipe.

Can I use lemon instead of lime?

Yes, you can use lemon instead of lime, but it will alter the flavour slightly. This is because lemons have a sweeter, less tart flavour than limes.

Serving Suggestions

Perfect with tacos, grilled meats, burgers, or as a BBQ side.
Great for meal prep, summer salads, or potlucks.
Add to wraps, sandwiches, or bowls for extra crunch and flavour.

Storage & Reheating

Store in an airtight container in the fridge for up to 3 days.
For best texture, keep dressing separate until ready to serve.
Refresh with extra lime juice if needed.

If you try this lime and coriander cabbage slaw recipe, let us know in the comments or submit your own recipe using this slaw! For more fresh salad ideas, check out our full collection.

Use a peeler to remove strips of peel from the lemons, avoiding the white pith. Put the lemon peel, sugar, 400ml water and a pinch of Maldon Sea Salt in a medium saucepan. Cook over a gentle heat until the sugar has fully dissolved. Remove from the heat and leave to cool.
Pour the syrup through a strainer. Discard the peel.
Juice the lemons and add the juice to the syrup. Mix well and transfer to a large jug. Add plenty of crushed ice and top up with sparkling water. Serve with lemon slices and fresh mint.