Looking for a flavour-packed chicken dinner that’s easy enough for weeknights but impressive enough to serve to guests? This Harissa & Honey Chicken with Lentil Couscous and Cucumber Yogurt combines sweet honey, smoky harissa and the distinctive crunch of Maldon Smoked Sea Salt Flakes for a dish that’s rich in flavour and wonderfully balanced. Tender glazed chicken sits atop fluffy couscous and lentils, while a cooling cucumber and dill yogurt adds a fresh, vibrant finish.
Created by food writer and cook Margie Nomura, this easy chicken and couscous recipe is packed with contrasting textures and bold Mediterranean-inspired flavours. The smoky heat of harissa, sweetness of honey and citrusy brightness of lemon come together beautifully, making this a satisfying family meal that’s ready in under 40 minutes. Perfect for a midweek supper, meal prep or casual entertaining, it’s a recipe you’ll want to make again and again.
How to Make Harissa and Honey Chicken with Lentil Couscous and Cucumber Yogurt
Season the chicken with salt and pepper. Heat a little olive oil in a large frying pan and cook the thighs for about 4–5 minutes on each side, until golden. Skin-on thighs may need a little longer on the skin side to crisp up.
Mix the harissa, honey and half the lemon juice and a pinch of the Maldon Smoked Sea Salt Flakes. Turn the heat down, pour the mixture into the pan and spoon it over the chicken for a couple of minutes, until glossy and the chicken is cooked through. Transfer the chicken to a plate, leaving the sauce in the pan.
Add the couscous and drained lentils to the pan and stir them through the sauce. Pour in the hot stock, cover with a lid and take off the heat. Leave for 5 minutes.
Meanwhile, mix the cucumber, yoghurt, dill and remaining lemon juice. Season to taste.
Fluff the couscous with a fork. Slice the chicken and arrange it on top, then spoon over the cucumber yoghurt. Finish with a drizzle of olive oil and more dill and another little pinch of the Maldon Smoked Sea Salt Flakes.
Tasting notes
The first 8–10 minutes gives the chicken colour, but thigh size varies. Make sure it’s fully cooked during the glazing step before taking it out of the pan; it won’t cook further while the couscous sits
Created in collaboration with Margie Nomura of Desert Island Dishes, this angel hair pasta recipe is a brilliant example of how simple ingredients can come together to create something truly special. As a professional chef with more than a decade of experience, Margie is known for developing easy, reliable recipes that deliver maximum flavour with minimal fuss, making them perfect for busy home cooks.
Inspired by Ina Garten’s classic no-cook tomato pasta, this dish allows sweet cherry tomatoes, garlic, fresh basil and olive oil to marinate together, creating a light and vibrant sauce while you get on with your day. Once tossed with hot angel hair pasta and plenty of Parmesan, the result is a fresh, summery meal that’s bursting with Mediterranean flavours and ready in minutes. Whether you’re looking for a quick weeknight dinner or an effortless recipe for entertaining, this simple pasta is sure to become a favourite.
How to Make Summer Garden Pasta
In a large bowl, combine the tomatoes, olive oil, garlic, basil, chilli flakes, Maldon Original Sea Salt flakes and black pepper.
Cover and leave at room temperature for at least 2 hours
Drain well, reserving a splash of the pasta water if needed.
Add the hot pasta straight to the tomatoes and toss thoroughly.
Stir through the Parmesan until it melts into the tomato juices to create a light sauce.
Finish with extra basil, Parmesan and a drizzle of olive oil.
An Italian Classic Reimagined
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.
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.
A No-Churn Summer Dessert by Margie Nomura
Looking for the ultimate make-ahead summer dessert? This Salted Caramel Ice Cream is rich, creamy, wonderfully indulgent and surprisingly easy to make. Created in collaboration with Maldon Salt and chef Margie Nomura, this no-churn recipe combines velvety homemade caramel with the distinctive crunch and flavour of Maldon’s iconic flaky sea salt.
For an extra touch of fun, we’re serving it in an iconic Maldon Original Sea Salt 570g Tub. Once cleaned and repurposed, the tub makes the perfect freezer-safe container for homemade ice cream, giving food lovers a creative way to reuse a kitchen staple while creating a showstopping dessert.
Whether you’re hosting a summer barbecue, planning a family gathering, or simply looking for an easy frozen treat on hand, this salted caramel ice cream is guaranteed to be a crowd-pleased.
Meet Margie Nomura
Source: KITRI Spotlight: Margie Nomura
Margie Nomura is the chef, food writer and creator behind Desert Island Dishes, a hugely popular recipe platform dedicated to simple, delicious home cooking. With more than a decade of experience as a professional chef, Margie trained at the renowned Ballymaloe Cookery School and has cooked professionally around the world. She is passionate about creating recipes that deliver maximum flavour with minimal effort, helping home cooks feels confident in the kitchen.
Through Desert Island Dishes, Margie shares accessible recipes, practical cooking tips and inspiration for everyday meals, desserts and entertaining.
This Salted Caramel Ice Cream perfectly captures her cooking philosophy: simple ingredients, straightforward techniques and incredible results.
How to Make Salted Caramel Ice Cream
Rich, creamy no-churn ice cream with ribbons of homemade salted caramel running through it. The perfect make-ahead dessert.
Make the salted caramel sauce – Place the light brown sugar and butter into a saucepan over a medium heat. Stir until the butter has melted and the sugar has dissolved. Pour in the double cream and whisk until smooth. Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Remove from the heat and stir through the Maldon Original Sea Salt flakes and vanilla extract, if using. Leave to cool completely.
Prepare the ice cream base – Whip the double cream until soft peaks form. Gently fold in the condensed milk until fully combined and smooth.
Create the caramel ripple – Fold approximately half of the cooled caramel sauce through the ice cream mixture. Avoid overmixing to keep beautiful ribbons of caramel running throughout.
Freeze – Spoon the mixture into a cleaned Maldon Original Sea Salt 570g Tub or another freezer-proof container. Swirl through a little extra caramel sauce for an even more dramatic ripple effect. Freeze for at least 6 hours, or until firm.
Serve – Scoop generously into bowls or cones, drizzle with the remaining salted caramel sauce and finish with a pinch of Maldon flaky sea salt for the ultimate sweet-and-salty finish.
Recipe Tips
Allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
For extra texture, add chopped honeycomb, roasted pecans or chocolate shards before freezing.
The Maldon Sea Salt flakes provide a clean, delicate crunch that enhances the sweetness of the caramel without overpowering it.
Using a repurposed Maldon Original Sea Salt 570g Tub makes this recipe ideal for transporting to picnics, garden parties and family gatherings.
Storage
The caramel sauce will keep in an airtight container in the fridge for up to 2 weeks. Gently warm before serving if it becomes too firm. The ice cream can be stored in the freezer for up to 1 month.
The Perfect Summer Treat
Creamy, sweet, salty and irresistibly scoopable, this Salted Caramel Ice Cream is everything a summer dessert should be. Made with pantry staples, elevated by the unmistakable flavour of Maldon Sea Salt, and inspired by the effortless cooking style of Margie Nomura, it’s the kind of recipe you’ll return to all season long.
So grab your Maldon Salt tub, gather your favourite people and enjoy a homemade frozen dessert that’s guaranteed to disappear fast. One scoop is never enough.
Garlic Butter New Potatoes with Fresh Herbs & Maldon Garlic Sea Salt
This garlic and herb new potatoes recipe are simple yet flavourful side dish, perfect for roasts, barbecues, or weeknight meals. Tender baby potatoes ae tossed in rich garlic butter, fresh herbs, and finished with Maldon Garlic Sea Salt flakes for a deliciously savoury depth and delicate crunch.
How to Make Garlic and Herb New Potatoes with Maldon Garlic Sea Salt
Cut any larger potatoes in half so they are a uniform size, leaving smaller ones whole.
Place the potatoes in a pan of water, bring to the boil, and simmer for 10–12 minutes until tender.
Drain and allow the potatoes to steam dry in a colander.
Melt the butter in a small saucepan over medium heat until bubbling.
Add the crushed garlic and let it gently infuse, then remove from heat.
Transfer the potatoes to a large bowl.
Pour over the garlic butter, olive oil, herbs, Maldon Garlic Sea Salt flakes, and cracked black pepper.
Toss well to coat evenly and serve immediately.
Tips for Perfect Garlic New Potatoes
Use evenly sized potatoes to ensure consistent cooking.
Let potatoes steam dry after draining for better flavour absorption.
Add garlic to butter gently to avoid burning and bitterness.
Finish with Maldon Garlic Sea Salt flakes for a balanced garlic seasoning and light crunch.
What is Maldon Garlic Sea Salt Flakes?
Maldon Garlic Sea Salt Flakes combine the brand’s signature pyramid-shaped sea salt flakes with wild and roasted garlic, creating a convenient seasoning that adds both saltiness and aromatic garlic flavour with a delicate texture.
Can I use Maldon Garlic Sea Salt instead of fresh garlic?
It can enhance the dish, but using both fresh garlic and Maldon Garlic Sea Salt flakes (as in this recipe) creates a deeper, layered flavour. It also adds layered texture with the iconic pyramid-shaped flakes.
What herbs go best with new potatoes?
Chives, dill, parsley, and rosemary all pair beautifully with new potatoes, adding freshness and aroma.
How do you keep boiled potatoes from going watery?
After draining, allow them to steam dry in a colander. This removes excess moisture and improves texture.
Can I make garlic new potatoes ahead of time?
Yes, you can boil the potatoes in advance and reheat them in garlic butter before serving.
Are garlic butter potatoes healthy?
They’re a comforting side dish with natural nutrients from potatoes, but contain butter and should be enjoyed in moderation.
Can I roast instead of boil the potatoes?
Yes, roasting adds a crispy texture. Toss the the same ingredients and roast in the oven at 200°C until golden.
What dishes go well with garlic herb potatoes?
They pair well with roast chicken, grilled meats, fish, or vegetarian mains.
Serving Suggestions
Serve the garlic and herb new potatoes with Maldon Garlic Sea Salt flakes alongside:
Vegetarian mains like grilled vegetables or salads.
Fluffy Scrambled Eggs on Sourdough with Maldon Pepper Sea Salt
This classic scrambled eggs recipe delivers soft, creamy eggs served on toasted sourdough, finished with the bold flavour of Maldon Pepper Sea Salt. Perfect for a quick breakfast or brunch, this easy dish uses simple ingredients elevated with premium seasoning for a rich, satisfying result.
How to Make Classic Scrambled Eggs with Maldon Pepper Sea Salt
Crack the eggs into a bowl and whisk gently with a fork.
Add a knob of butter to a frying pan over a medium-low heat.
Once melted and foaming, pour in the eggs.
Using a rubber spatula, gently stir the eggs, moving them slowly to prevent overcooking.
Meanwhile, toast the sourdough bread and butter it.
Cook the eggs for 3-5 minutes until soft and slightly underdone in the centre.
Remove from the heat and give a final stir.
Spoon the eggs onto the toast.
Finish with a generous pinch of Maldon Pepper Sea Salt and garnish with chopped chives. Serve immediately.
Tips for Perfect Scrambled Eggs
Cook low and slow for creamy, soft eggs.
Stir gently to avoid breaking the curds too much.
Remove from heat slightly early – residual heat will finish cooking.
Finish with Maldon Pepper Sea Salt for a balanced peppery flavour and texture.
What is Maldon Pepper Sea Salt
Maldon Pepper Sea Salt is a premium blend of Maldon’s signature pyramid-shaped flakes combined with Tellicherry and pink peppercorns, designed to enhance flavour with both seasoning and spice.
Why use Maldon Pepper Sea Salt on scrambled eggs?
It adds both texture and a perfectly balanced peppery finish, elevating simple scrambled eggs without the needs for separate salt and pepper.
How do you make scrambled eggs soft and creamy?
Cook the eggs over low heat, stir gently, and remove them before fully set so they stay soft and silky.
Are Burford brown eggs good for scrambled eggs?
Burford brown eggs are known for their rich yolks and flavour, perfect when making scrambled eggs. We like to use Clarence Court Burdford Brown eggs as they have a dense golden yolk.
Can I make scrambled eggs without butter?
Yes, but butter adds richness and helps create a creamy texture. You can substitute with olive oil if preferred.
What bread is best with scrambled eggs?
Sourdough is ideal due to its texture and slight tang, but any crusty bread works well.
Are scrambled eggs healthy?
Eggs are high in protein and nutrients. This dish is balanced but contains fats from butter and eggs, so enjoy as part of a varied diet.
Can I add extra topping to scrambled eggs?
Yes – popular toppings to scrambled eggs include smoked salmon, avocado spinach, or mushrooms.
Serving Suggestions
Serve these classic scrambled eggs with Maldon Pepper Sea Salt with:
Smoked salmon for a luxury brunch
Avocado slices for a modern twist
Grilled tomatoes or mushrooms for a full breakfast experience
Fresh Burrata with Tomatoes and Maldon Chilli Sea Salt
This simple burrata with tomatoes recipe is a fresh, no-cook dish perfect for summer. Creamy burrata pairs beautifully with sweet heritage tomatoes, a kick of fresh chilli, and the distinctive heat of Maldon Chilli Sea Salt. Finished with olive oil and balsamic vinegar, it’s an elegant starter or light lunch ready in minutes.
How To Make Burrata and Tomatoes Salad with Chilli Sea Salt
Pace the chopped tomatoes in a bowl and toss gently with a splash of balsamic vinegar and extra virgin olive oil.
Arrange the tomatoes on a serving plate.
Place the burrata in the centre. If vegan or diary free, we recommend using Julienne Bruno’s Burrella.
Drizzle with additional olive oil.
Garnish with oregano leaves and sliced chilli.
Finished generously with Maldon Chilli Sea Salt and cracked black pepper.
Slice into the burrata and allow the creamy centre to spill over the tomato. Servce immediatley.
Bring burrata to room temperature before serving to ensure maximum creaminess.
Add crusty bread to mop up any of the juices, or to make the dish more filling in general.
Don’t skip the Maldon Chilli Sea Salt – it adds layered heat with the Aleppo pepper and bird’s eye chilli and texture.
What Makes Maldon Chilli Sea Salt different from regular salt?
Maldon Chilli Sea Salt combines the brand’s signature pyramid-shaped sea salt flakes with Aleppo pepper and bird’s eye chilli, adding both a delicate texture and a gentle heat, ideal for finishing dishes like burrata.
Can I use Maldon Chilli Sea Salt in salads?
Yes, Maldon Chilli Sea Salt is perfect for salads. It enhances flavour while adding a subtle kick, especially in fresh dishes like tomatoes and burrata.
What goes well with burrata and tomatoes?
Burrata and tomatoes pairs well with:
Fresh herbs like oregano or basil
Olive oil and balsamic vinegar
Cracked black pepper for depth
Crusty bread or sourdough for mopping up the fresh juices
Is This Burrata Recipe Healthy?
This dish is relatively healthy, packed with fresh tomatoes and healthy fats from olive oil, though burrata is rich and best enjoyed in moderation.
Can I Make Burrata and Tomato Salad in Advance?
It’s best served immediately, but you can prepare the tomatoes ahead and assemble just before serving.
How Spicy Is Maldon Chilli Sea Salt?
It provides a mild to moderate heat, designed to enhance ingredients rather than overpowering them.
What Type of Tomatoes Are Best For Burrata?
Heritage or heirloom tomatoes are ideal as they offer varied sweetness, acidity and colour.
