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.
Cut the butternut squash down the middle from the stem to base. Scoop out the seeds using a spoon. Then use a sharp knife to score the butternut squash flesh in a crisscross pattern. Place each half into a roasting tray with the flesh facing up, and drizzle both with half of the olive oil. Season with Maldon Garlic Sea Salt, black pepper and the smoked paprika. Then place into the oven for 40 minutes until soft and tender but still holding its shape.
While the squash is roasting, prepare the rice filling. Start by adding the remaining olive oil to a small frying pan, and place onto a medium heat to heat up. Then add the sliced red onion and fry for 8 – 10 minutes, stirring consistently until the onions are very soft and starting to caramelise. Remove from the heat and set aside.
Prepare the rice according to the packet instructions and then tip into a large bowl.
Add the finely chopped dill and the caramelized onions and stir through. Then season with Maldon Garlic Sea Salt and black pepper. When the butternut squash has cooked, remove it from the oven and divide the rice between the two halves, pressing the rice into the cavity. Then top with some crumbled feta, pomegranate seeds and chopped pistachios. Drizzle over a little pomegranate molasses and a final sprinkle of Maldon Garlic Sea Salt.

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.

Start by placing the pistachios into a food processor and blitzing until they are very finely ground. Tip these into a shallow bowl and set aside. Wipe out the excess from the food processor, but there is no need to clean it.
Then add the walnuts to the food processor and pulse these until finely ground. Then add the medjool dates, flaxseed, chia seeds, Maldon Smoked Sea Salt, cocoa powder and orange zest and juice. Blitz this until everything is well ground and mixed to a thick paste.
With slightly damp hands, roll out small golf ball sized balls of the mixture. Then roll each ball in the ground pistachios from earlier. Set these onto a tray and into the fridge for 15 minutes to firm up.
Remove from the fridge when you are ready to enjoy them.

Preheat the oven to 140c.
Place the thinly sliced sweet potato on tray and spread the out in an even layer. Do the same on a separate tray for the beetroot (otherwise it will stain the other vegetables), and the carrots. Place these into the oven for about 2 – 2.5 hours, add the parsnip ribbons for the final 45 minutes. Bake the vegetables until they have dried out and gone crisp. They will go darker in the oven but make sure they don’t burn or catch too much.
While the vegetables are baking, make the beetroot dip. Place the cooked beetroot into a food processor along with the Greek yoghurt, grated garlic and Maldon Pepper Sea Salt. Then blitz until smooth and vibrant pink. Tip this into a bowl and set aside.
When the vegetable crisps are done, remove from the oven and pile into a large bowl. Sprinkle over some Maldon Pepper Sea Salt and serve alongside the beetroot dip.

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.

Although it’s pretty easy to make your own puff pastry, shop-bought is a good vehicle for piling high with an assortment of delicious toppings, and you can get it in most supermarkets. A tart made with this is also a great snack or starter for when you have friends around as you can make something relatively easy but impressive. Just cut it up into smaller wedges and serve it. I don’t know why, I always want puff pastry to be cold before cooking it, as this will give you the best puff, so leave it in the refrigerator until just before you need it.

How to Make Wild Mushroom, Ricotta and Caramelised Onion Tart

Preheat the oven to 200°C (400°F) and line a baking sheet with baking parchment (use a drizzle of oil under the parchment to secure it).

Put 2 tablespoons of the oil, the balsamic vinegar and onions into a frying pan over a low heat, season with salt and cook for 20–30 minutes until very soft and sweet. The key is to keep your heat low as the onions will want to catch and burn. If the onions start to burn, add about 1 tablespoon of water and give them a stir.

While the onions are cooking, clean, trim and slice the mushrooms into halves or thirds – you want to keep the mushrooms quite big to give the tart some body and texture. Put the remaining 2 tablespoons of oil into a heavy-based frying pan over a medium heat along with the garlic, mushrooms and wine vinegar. Season with sea salt and pepper, then cook for around 10 minutes until the mushrooms have softened and reduced in size.

Once everything is ready, lightly flour a surface and roll out the pastry slightly, just one roll on all four sides. Slide the pastry onto the prepared baking sheet, then spread the ricotta onto the pastry, leaving a border of about 3cm (1¼ inches) on all sides. Score a border of about 1cm. Top the ricotta with the caramelised onions, followed by the mushrooms. Season with salt and pepper. Brush the beaten egg onto the scored pastry borders, then bake the tart in the oven for 10–15 minutes, or until the pastry is golden brown. Slice and serve immediately.

Nothing says festive comfort quite like a Christmas Sticky Toffee Pudding – rich, indulgent, and full of seasonal flavour. This show-stopping dessert combines Medjool dates, Bramley apple, and a warming blend of mixed spice and nutmeg for a pudding that’s as aromatic as it is delicious. Sweetened with golden syrup and lifted by a hint of orange zest and brand, this recipe delivers a gooey centre, moist crumb, and that all-important skewer test perfection!

Perfect for your holiday table or Boxing Day feast, this pudding is a make-ahead marvel – simply reheat gently before serving. Whether you’re a seasoned bake or trying something new, this recipe guarantees festive magic with every spoonful.

How to Make Christmas Sticky Toffee Pudding with Salted Caramel Sauce

Step 1 – Prep the Basin and Oven

Butter and line the base of a 1.5‑litre pudding basin with greaseproof paper.
Heat oven to 140°C fan (160°C conventional / 320°F). Place the basin on a tray.
Tip: Lining helps the sponge release cleanly.

Step 2 – Combine Dry Ingredients

In a large bowl, whisk flour, mixed spice, grated nutmeg and 1 tsp Maldon Original Sea Salt.

Step 3 – Cream Butter and Sugar, Add Egg

In a stand mixer or with electric whisks, beat butter and light brown sugar until soft and fluffy.
Beat in eggs one at a time, mixing well after each.
Tip: If the mixture looks split, beat in 1 tbsp of the flour.

Step 4 – Fold in Fruit and Flavourings

Fold in dates, walnuts, grated Bramley apple, orange zest, then the golden syrup and brandy.

Step 5 – Add Dry Ingredients

Gently fold in the dry ingredients until just combined. Do not overmix.

Step 6 – Bake

Spoon mixture into the prepared basin, level the top.
Bake 1 hr 20 min–1 hr 30 min, until a skewer inserted into the centre comes out with just a few moist crumbs.
Cue: Top should be risen and springy; edges pull slightly from the sides.

Step 7 – Make the Salted Caramel Sauce

Add sugar, butter, double cream and 1 tsp Maldon Original Sea Salt to a medium pan.
Warm over low heat, stirring until the sugar dissolves.
Increase heat and bubble 2–3 minutes until syrupy and golden.

Tip: For a silkier finish, don’t stir once boiling; swirl the pan.

Step 8 – Serve

Turn out the pudding, pour over warm salted caramel sauce and finish with a pinch of Maldon flakes for sparkle.

Tips & FAQs

Tips

For extra moisture, don’t overbake—use the skewer cue (few crumbs).
Medjool dates give a plush texture; if using drier dates, briefly soak in hot water, then drain.
Alcohol‑free: swap brandy for orange juice or apple juice.
Nut‑free: omit walnuts and add 50g extra dates.
Make‑ahead: bake a day ahead, cool, cover and reheat; keep sauce separate until serving.

FAQs

How long to cook sticky toffee pudding?
- At 140°C fan (160°C conventional / 320°F), bake for 1 hr 20–30 min until a skewer comes out with a few moist crumbs.
Can you make sticky toffee pudding ahead of time?
- Yes. Bake, cool, and refrigerate for up to 3 days. Reheat slices at 160°C for 10–15 min or microwave 30–45 sec; warm the sauce gently.
Can you freeze sticky toffee pudding?
- Freeze the baked pudding (without sauce) well‑wrapped for up to 3 months. Thaw overnight in the fridge, reheat as above, and add freshly warmed sauce.
Why is my caramel sauce grainy?
- Ensure sugar fully dissolves before boiling. Once bubbling, avoid stirring; swirl the pan and remove from heat as soon as it’s glossy and thickened.

Storage & Reheating

Fridge: Pudding up to 3 days; sauce in a sealed jar up to 5 days.
Reheat: Oven 160°C for 10–15 min (cover loosely); microwave individual slices 30–45 sec. Warm sauce gently; if too thick, loosen with a splash of cream.

Nothing says Christmas quite like a tray of Spiced Orange Mince Pies, their buttery shortcrust pastry baked to flaky, crisp edges and dusted with a whisper of icing sugar. These festive treats combine sweet citrus and warm spice with a hint of grated apple for extra juiciness, all tucked beneath star lids or elegant diamond lids for that classic holiday look. A pinch of Maldon Smoked Sea Salt flakes creates a subtle depth that balances the sweetness beautifully.

You can serve these warm with brandy butter or brandy cream. These pies are a make-ahead marvel – they freeze and reheat like a dream, making them ideal for stress-free entertaining. Glossy, spiced and utterly irresistible, they’re the ultimate festive treat.

How to Make Spiced Orange Mince Pies

Step 1 – Make and Chill the Pastry

In a processor, pulse flour, icing sugar and Maldon Original Sea Salt to combine.
Add butter; pulse to fine breadcrumbs.
Add egg and ice water; pulse just until the dough clumps.
Shape into a disc, wrap and chill 1 hour.
By hand: rub butter into dry ingredients, then “cut in” egg and water with a knife; bring together gently and chill.

Step 2 – Prepare Cases and Lids

Roll pastry on a lightly floured surface to pound‑coin thickness (≈3 mm).
Cut 12 rounds slightly larger than the bun‑tin holes; press in gently.
Cut lids (smaller rounds, stars, or a Maldon diamond).

Step 3 – Mix the Filling

In a bowl, combine mincemeat, grated apple, orange zest and Maldon Smoked Sea Salt.

Step 4 – Fill and Seal

Spoon a heaped teaspoon of filling into each case.
Brush lid undersides with egg; position and press edges to seal. Chill 30 minutes.

Step 5 – Bake

Heat oven to 170°C fan (190°C conventional / 375°F).
Brush tops with egg, sprinkle with demerara; bake 25–30 minutes until golden brown and crisp.

Step 6 – Cool and Serve

Cool 10 minutes in the tin, then transfer to a rack. Serve warm with brandy butter or brandy cream; dust with icing sugar if you like.

Tips & FAQs

Tips

Keep everything cold for flaky pastry; chill twice to prevent shrinkage.
Don’t overfill—leave a small headspace to avoid leaks.
For extra citrus, add 1–2 tsp orange juice to the filling; if mincemeat is very wet, stir in 1–2 tsp fine breadcrumbs.
Prevent sticking by lightly greasing or using a non‑stick bun tin.

FAQs

How long to bake mince pies?
- 25–30 minutes at 170°C fan (190°C / 375°F) until the pastry is golden and crisp.
Can you freeze mince pies?
- Yes. Freeze unbaked, assembled pies on a tray, then bag for up to 3 months; bake from frozen at the same temperature for 28–32 minutes. Or freeze baked pies and reheat 8–10 minutes.
Can I make mince pies ahead?
- Make pastry up to 2 days ahead; store chilled. Assembled pies can be chilled 24 hours before baking. Baked pies keep 3–4 days in an airtight tin.
Are mince pies vegetarian?
- Use vegetarian mincemeat (made with vegetable suet) and serve with your preferred cream or dairy‑free alternative.

Serving Suggestions

Serve warm with brandy butter, brandy cream, clotted cream or vanilla ice cream.
Finish with a light dusting of icing sugar and a pinch of Maldon Smoked Sea Salt flakes for a sweet‑salty contrast.
Add to festive dessert boards with clementines and chocolate truffles.

Storage & Reheating

Room temperature: Store baked pies in an airtight tin up to 3–4 days.
Fridge: Up to 5 days if you prefer; rewarm before serving.
Reheat: 160°C fan (180°C / 350°F) for 6–8 minutes until just warm and crisp.
Freeze: See FAQs; always reheat from chilled/frozen until piping hot.

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Celebrate winter flavours in style with this stunning vegetable pithivier, a French-inspired centrepiece that’s as beautiful as it is delicious. It’s essentially a doomed filling of sweet caramelised onions, earthy cooked chestnuts, and vibrant winter veg – think tender butternut squash slices, jewel-toned beetroot slices and wilted spinach with grated nutmeg. All encased in buttery puff pastry lid and base, baked until golden and crisp with flaky layers.

The recipe is all about low and slow, caramelising onions in a heavy-based pot, layering in vegetables for depth and colour. Season generously with Maldon Original Sea Salt flakes for a delicious crunch. Once assembled, you can score the pastry with a lattice or spiral pattern, crush with egg wash for that irresistible shine, and bake on a preheated tray in a fan oven until the pastry in bronzed nicely.

Serve warm with a dollop of horseradish crème fraiche and a sprinkle of fresh dill for brightness. Perfect for a festive table or an elegant vegetarian main.

How to Make a Vegetable Pithivier

Equipment needed:

Heavy‑based pot, 2 large roasting trays, large frying pan or wide pot with lid, pastry brush, sharp knife for scoring, baking sheet (preferably preheated), 30 cm and 25 cm guides/plates for cutting circles, parchment

Step 1 – Caramelise the Onions

Heat 2 tbsp olive oil in a heavy‑based pot over medium‑low.
Add onions and a generous pinch of Maldon Sea Salt; cook 40–50 minutes, stirring occasionally, until deeply caramelised.
Stir in butter, caraway seeds and chestnuts; cook 5 minutes until fragrant and lightly browned. Cool.

Step 2 – Roast the Root Vegetables

Heat oven to 200°C fan (220°C conventional / 425°F).
Arrange squash on one tray, beetroot on another. Drizzle with olive oil, season with Maldon Sea Salt, and roast 30–35 minutes until tender and golden. Cool.

Step 3 – Wild and Season the Spinach

In a large pan over medium heat, add washed spinach (with residual water). Cook until just wilted and bright.
Cool, squeeze out excess liquid thoroughly, then season with grated nutmeg, black pepper and Maldon Sea Salt.

Step 4 – Cut the Pastry

Roll pastry sheets to ~2 mm thick. Cut one 25 cm circle (base) and one 30 cm circle (lid).

Step 5 – Build the Dome

Place the 25 cm base on parchment. Spread onion‑chestnut mixture inside, leaving a 2 cm border.
Layer squash, then beetroot, then spinach, shaping into a compact dome.

Step 6 – Enclose, Score and Chill

Brush border with beaten egg. Drape the 30 cm lid over the filling, smoothing to encase with no air pockets.
Seal edges firmly; trim neatly.
Lightly score from top to edge in curved lines to create the classic spiral. Chill 20 minutes while you heat oven to 180°C fan (200°C conventional / 400°F).

Step 7 – Bake and Serve

Brush all over with egg wash. Bake 40–45 minutes until deep golden and crisp.
Mix horseradish, crème fraîche, dill and black pepper. Slice and serve with the dill horseradish crème.
Texture/Doneness cues: Pastry is richly golden with defined layers; base is crisp; filling hot throughout.

Tips & FAQs

Tips:

Keep fillings cool and relatively dry to avoid a soggy base—squeeze spinach well and cool onions/veg completely.
Build a stable dome: heavier veg (onion/chestnut, squash, beetroot) beneath, drier spinach on top.
For extra shine and lift, egg‑wash twice: once before chilling and again just before baking.
Bake on a preheated tray or baking steel for a crisp bottom.

FAQs:

What is a pithiver?
- A pithivier is a round, enclosed pie made with puff pastry and filled with either sweet almond cream (frangipane) or savoury ingredients. It’s signature look comes from the domed shape and decorative scoring on top, which helps the pastry rise beautifully and give it that elegant, spiral finish.
What did the pithivier originate from?
- The pithivier originates from France, specifically from the town of Pithiviers in the Loiret region. The pie was a way to showcase rich fillings and buttery pastry for special occasion, which is why it’s often associated with festive or celebratory meals.

What pastry is best for a pithivier?
- All‑butter puff pastry gives superior lift and flavour. Roll to ~2 mm for clean layers without blow‑outs.
How do I prevent a soggy bottom?
- Cool fillings fully, squeeze spinach dry, seal edges well, and bake on a preheated tray at 180°C fan.
Can I make this ahead?
- Cook onions and roast veg up to 1 day ahead. Assemble and chill the unbaked pithivier for up to 24 hours, then bake fresh.
Can I freeze a pithivier?
- Yes. Freeze assembled but unbaked on a tray, then wrap. Bake from frozen at 180°C fan, adding 10–15 minutes; tent with foil if over‑browning.
How long does it take to bake?
- 40–45 minutes at 180°C fan (200°C / 400°F), until deep golden and piping hot.

Serving Suggestions

Serve as a vegetarian centrepiece with braised red cabbage, roasted carrots or a crisp winter salad.
Pair with the dill horseradish crème or a light gravy.
Finish slices with a pinch of Maldon flakes for sparkle and seasoning at the table.

Storage & Reheating

Fridge: Cool, then refrigerate slices up to 3 days.
Reheat: 170°C fan (190°C / 375°F) 12–15 minutes on a tray until hot and crisp.
Freeze: See FAQ; reheat from frozen until pastry is crisp and centre is steaming.

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