This indulgent yet beautifully simple dish was created in collaboration with food writer and cook Margie Nomura, best known for her much-loved platform Desert Island Dishes. Combining bold flavours with comforting textures, this recipe celebrates seasonal ingredients and elevates everyday cooking with a touch of luxury – perfect for a cosy night in or an impressive dinner for guests.
About Margie Nomura (Desert Island Dishes)
Source: KITRI Spotlight: Margie Nomura
Margie Nomura is a professional chef, recipe developer, and the creator of Desert Island Dishes, a popular online destination for easy, approachable home cooking. With over ten years of experience as a private chef, Margie is passionate about creating recipes that deliver maximum flavour with minimal effort. Her philosophy centres around ‘low effort, high reward’ cooking – helping home cooks build confidence in the kitchen while enjoying delicious, unfussy meals.
Why Maldon Garlic Sea Salt Flakes Elevates This Dish
Maldon Garlic Sea Salt Flakes
The secret to this recipe’s depth of flavour is Maldon Garlic Sea Salt Flakes. Their delicate, flaky texture and balanced garlic infusion enhance each element of the dish – from seasoning the steak to enriching the wild garlic butter. Unlike standard salt, these flakes add both flavour and texture, ensuring every bite is perfectly seasoned while complementing the natural richness of the butter and steak.
How To Make Wild Garlic Butter Steak Bites and Cauliflower Puree
To make the wild garlic butter, add the wild garlic leaves to a blender with2 tbsp olive oil and the lemon juice and blitz to a puree. Add 200g of the butter (reserving the rest for the cauliflower) and a good pinch of Maldon Garlic Sea Salt and whizz until smooth. If you don’t have wild garlic just sub with 2-3 cloves garlic and add a handful of parsley or basil works too.
Cut the cauliflower until florets and boil until super tender then drain and transfer to a blender with the butter and a good pinch salt and blitz until smooth. Add the cream and blitz again. Cut the steak into bites, add to a bowl with olive oil, Maldon Original Sea Salt and pepper and mix. Get a pan very hot and add in the steak, turning so it’s browned on all sides.
Cook it to your liking, you can have it still pink in the middle or you can cook it through. Add in a generous spoonful of the wild garlic butter and let it melt and sizzle around the steak. Spoon the cauliflower puree into a bowl, top with the steak and plenty of the wild garlic butter. I served mine with some roasted tomatoes but serve it with whatever you like, some rocket or a green salad would work well.
Final Touch
This dish is all about simple ingredients elevated through flavour, texture and quality seasoning. Tried it yourself? We’d love to see! Tag us on social media and share your creations.
A jewel-bright, refreshing drink to see you through the warmest days. This hibiscus and elderflower iced tea steeps dried hibiscus flowers into a deep, tart infusion, sweetened with floral elderflower cordial and balanced by a pinch of Maldon Original Sea Salt flakes. Naturally caffeine-free and easily batched for a crowd, it’s the perfect partner for picnics and garden gatherings.
Why You’ll Love This Hibiscus Iced Tea
Naturally Caffeine-Free: A vibrant, grown-up soft drink everyone can enjoy, any time of day.
Sweet, Tart & Balanced: A pinch of Maldon Original Sea Salt flakes rounds out the tart hibiscus and floral elderflower beautifully.
Easy to Batch: Steep, strain and chill ahead, then pour over ice – ideal for sharing on hot days.
How to Make Hibiscus Iced Tea (Step-by-Step)
Steep the hibiscus: Place the dried hibiscus flowers into a heatproof jug and pour over the boiling water. Leave to steep for 15–20 minutes, until the water turns a vibrant, deep colour – the longer it steeps, the deeper and more tart the flavour.
Strain and sweeten: Strain the mixture through a fine sieve into a clean jug. Stir in elderflower cordial to taste, plus a pinch of Maldon Original Sea Salt flakes to add a sweet-and-salty layer, until dissolved.
Serve over ice: Fill two glasses with ice and pour over the hibiscus tea. Garnish with lemon slices and mint sprigs and serve immediately. Alternatively, store the jug in the fridge ready to pour over ice later.
Tips for the Perfect Hibiscus Iced Tea
Steep to taste: Longer steeping deepens both the colour and the tartness, so taste as you go and strain when it’s where you want it.
Sweeten gradually: Add the elderflower cordial little by little – you can always add more, but you can’t take it back.
A pinch goes a long way: Just a pinch of Maldon Original Sea Salt flakes balances the sweet-tart flavours, much like a pinch of salt in a sorbet – don’t overdo it.
Yes – steep, strain and sweeten ahead of time and keep chilled in the fridge for up to 3 days. Add the ice and garnishes only when serving so they stay fresh.
Where can I buy dried hibiscus flowers?
Look in the tea or world-foods aisle of larger supermarkets, in health-food shops, or online. They’re sometimes labelled as ‘flor de Jamaica’.
How can I sweeten it differently?
Swap the elderflower cordial for honey or a simple sugar syrup, and add a squeeze of fresh lemon juice for extra zing if you like.
An elegant summer dessert with barely any effort. These mini strawberry, lemon and elderflower trifles layer light Madeira sponge soaked in elderflower and lemon with creamy lemon mascarpone, fresh strawberries and soft whipped cream. A final pinch of Maldon Original Sea Salt flakes heightens the fruit and balances the sweetness, making each individual glass feel that bit more special.
Why You’ll Love These Mini Trifles
No-Cook & Effortless: Just layer and chill – an impressive dessert that comes together in 15 minutes with no baking.
Perfectly Portioned: Individual glasses or jars look beautiful on the table and travel well for picnics and parties.
A Sweet-Salty Finish: A pinch of Maldon Original Sea Salt flakes lifts the strawberries and stops the dessert tasting one-note.
How to Make Mini Trifles (Step-by-Step)
Cut the sponge: Slice the Madeira sponge into 1-inch slices. Using a cookie cutter the same diameter as your glasses or jars, cut out 4 circles of sponge and set aside.
Make the elderflower lemon syrup: In a small bowl, mix together the elderflower cordial and lemon juice.
Make the lemon mascarpone: In another bowl, stir together the lemon yoghurt and mascarpone until smooth, then set aside.
Whip the cream: Add the double cream, icing sugar and vanilla bean paste to a bowl and lightly whip to soft peaks – take care not to over-whip so the topping stays light.
Assemble the trifles: Add a layer of sponge to the base of each glass and brush with the elderflower lemon syrup. Spoon over some lemon mascarpone, then a layer of chopped strawberries, and repeat the layers. Finish with a dollop of soft whipped cream and a pinch of Maldon Original Sea Salt flakes.
Tips for the Perfect Mini Trifles
Match cutter to glass: Cut the sponge to the width of your serving glass so each layer sits flush and looks neat.
Soft peaks only: Whip the cream just to soft peaks so the topping stays light and spoonable rather than stiff.
Soak, don’t drown: Brush the sponge with the syrup rather than pouring it on, so the layers stay defined and don’t collapse.
Assemble up to a few hours ahead and chill, then add the whipped cream and the final pinch of Maldon just before serving for the freshest finish.
Can I swap the strawberries?
Yes – raspberries, blueberries or any mix of summer berries work beautifully. Use whatever is freshest and in season.
How do I make these gluten-free?
Simply swap the Madeira sponge for a good gluten-free sponge cake; the rest of the recipe is naturally gluten-free.
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.
One simple method, three vibrant salads and a single versatile dressing that ties them all together. These layered summer salads – chicken and chickpea, lentil and butternut squash, and salmon and new potato – are built to be made ahead, so they’re ideal for picnics, lunchboxes and easy meal prep. A Maldon Smoked Sea Salt dressing brings the whole trio to life.
Why You’ll Love These Layered Summer Salads
Three Salads, One Dressing: Mix and match all week – every salad is dressed with the same quick, smoky Maldon vinaigrette.
Genuinely Make-Ahead: Layered in jars with the dressing kept separate, these stay crisp and fresh in the fridge for days.
Effortlessly Portable: Jars travel beautifully, making these the ultimate grab-and-go picnic or desk lunch.
How to Make Layered Summer Salads (Step-by-Step)
Prep each salad’s components: Roast the butternut squash and cook the lentils for the lentil salad; boil and cool the new potatoes for the salmon salad. Massage the kale with a pinch of Maldon Smoked Sea Salt flakes to soften it. Everything can be batch-prepped ahead to make assembly quick.
Layer up each salad: For each salad, layer the elements into a jar or container in the order they’re listed. Heavier, sturdier ingredients go at the bottom, with delicate leaves and herbs on top – keeping them away from the dressing is what keeps everything fresh.
Make the versatile dressing: Add all the dressing ingredients to a jar, screw the lid on tightly and shake well until thickened and emulsified. The Maldon Smoked Sea Salt gives a subtle depth that works across all three salads.
Store or take on the go: Keep the layered salads in the fridge or pack them up for a picnic, with the dressing in a separate jar until serving.
Dress and serve: Just before eating, drizzle over some dressing, add the lid and shake again to coat. Tip out onto a plate or eat straight from the jar.
Tips for the Perfect Layered Summer Salads
Layer in the right order: Build from sturdy to delicate so leaves and herbs never sit in the dressing until you’re ready to eat.
Dress at the last minute: Keep the dressing in its own jar and shake it through just before serving to keep everything crisp.
Batch the dressing: The Maldon Smoked Sea Salt dressing keeps for up to a week in the fridge – make double for the week ahead.
Layered salads keep well in sealed jars in the fridge for up to 3 days, as long as the dressing is kept separate and added only when you’re ready to eat.
Why layer the salad in a jar?
Layering keeps the heavier, wetter ingredients at the bottom and the leaves on top, so nothing wilts. Jars also travel upright without spilling – ideal for picnics and packed lunches.
Can I make these vegetarian or vegan?
Easily. Skip the chicken, salmon, parmesan and feta, or swap in extra roasted veg, beans and seeds. The dressing is naturally vegetarian – use maple syrup in place of honey to make it vegan.
Give the classic caprese a fresh, nutty twist. This caprese sandwich layers creamy mozzarella, sweet vine tomatoes and peppery rocket onto pillowy focaccia, all lifted by a vibrant homemade pistachio pesto and a pinch of Maldon Original Sea Salt flakes. It needs no cooking and wraps up beautifully, making it the perfect no-fuss picnic lunch for warm summer days.
Why You’ll Love These Caprese Sandwiches
A Fresh Take on a Classic: Nutty pistachio pesto brings something new to the familiar tomato, mozzarella and basil combination.
No Cooking Required: Just blitz, layer and wrap – ready in 15 minutes with zero time at the stove.
Picnic-Perfect: Sturdy focaccia and a firm pesto base make this sandwich travel brilliantly without going soggy.
How to Make Caprese Sandwiches (Step-by-Step)
Blitz the pistachios: Add the pistachios and crushed garlic to a food processor and pulse a few times to break them down. Keep it coarse for texture, or blitz further for a finer pesto – it’s entirely down to preference.
Build the pesto: Add the grated parmesan and basil leaves and pulse to a thick paste. Pour in the olive oil, lemon zest and juice, a pinch of Maldon Original Sea Salt flakes and cracked black pepper, then give it a final blend, loosening with a little more oil if needed.
Slice and spread the focaccia: Slice the focaccia in half horizontally through the middle, then spread the pistachio pesto generously across the cut side of the base.
Add the filling: Layer over the sliced tomatoes and mozzarella, then add a handful of fresh rocket. Season the tomato and mozzarella with a final pinch of Maldon Original Sea Salt flakes to draw out their flavour.
Cut and wrap: Place the focaccia lid on top, then cut the whole thing in half vertically to give two sandwiches. Wrap well and they’re ready to take away for the perfect picnic lunch.
Tips for the Perfect Caprese Sandwiches
Make extra pesto: The pistachio pesto keeps for a few days in the fridge under a thin layer of oil – it’s just as good tossed through pasta or spooned over salads.
Drain the mozzarella well: Pat the slices dry before layering so the sandwich stays firm rather than soggy in transit.
Season the tomatoes: A pinch of Maldon Original Sea Salt flakes draws out the tomatoes’ natural sweetness and balances the rich cheese.
Make the pistachio pesto up to 3 days ahead and keep it chilled. Assemble the sandwiches a few hours before eating so the focaccia stays in great shape, then wrap tightly until serving.
What can I use instead of pistachios?
Classic pine nuts, walnuts or almonds all work well in the pesto if you’d prefer – each gives a slightly different flavour and texture.
How do I stop the sandwich going soggy?
Drain and pat the mozzarella dry, and spread the pesto as a barrier on the bread. Keeping the sandwich cool until serving also helps the layers hold.
Turn a handful of fresh, summery ingredients into the ultimate sharing dish. These crispy pork lettuce cups pile sticky, glazed pork belly, soft rice noodles and crunchy julienned veg into cool little gem leaves, all brought together with a finishing pinch of Maldon Original Sea Salt flakes. Light, fresh and endlessly moreish, they’re made for picnics, alfresco lunches and lazy summer grazing.
Why You’ll Love These Crispy Pork Lettuce Cups
Made for Sharing: A help-yourself platter that’s as fun to build as it is to eat – perfect for picnics and outdoor entertaining.
Fresh Meets Crispy: Sticky, golden pork belly against cool lettuce, soft noodles and a zingy lime finish hits every texture in one bite.
Quick to Pull Together: Just 20 minutes of prep and a single pan for the pork means minimal fuss for maximum reward.
How to Make Crispy Pork Lettuce Cups (Step-by-Step)
Crisp the pork belly: Cut the pork belly slices into small, bite-sized pieces. Fry in a dry pan over a medium heat for 10–15 minutes, letting the fat render until the pieces turn beautifully golden and crisp – no oil needed.
Glaze until sticky: For the last few minutes, add 1 tbsp soy sauce and 1 tbsp honey to the pan. Let it bubble and reduce to a glossy glaze that coats every piece, then season with a pinch of Maldon Original Sea Salt flakes.
Prepare the noodles: Cook the vermicelli rice noodles to packet instructions, then drain and refresh under cold water to stop them cooking. Toss with the sesame oil so they don’t stick, and set aside.
Mix the dipping sauce: Combine the grated ginger, sriracha, remaining 1 tbsp honey, 1 tbsp soy sauce and the sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes, then taste and adjust the seasoning.
Assemble the cups: Lay the little gem leaves across a platter and load each one with noodles, carrot and cucumber, then the sticky pork. Drizzle over the sauce, scatter with sesame seeds and herbs, and finish with a final pinch of Maldon and lime wedges to squeeze over.
Tips for the Perfect Crispy Pork Lettuce Cups
Dry-fry for maximum crunch: Render the pork in a dry pan – its own fat does all the work, so there’s no need for extra oil.
Glaze at the very end: Add the honey and soy only in the final few minutes so the sugars turn sticky rather than catching and burning.
Season in layers: A pinch of Maldon Original Sea Salt flakes on the pork, in the sauce and at the finish builds deep, rounded flavour.
Yes. Cook and glaze the pork up to a day ahead and gently reheat to re-crisp, or serve at room temperature. Prep the noodles and veg in advance, but pack everything separately and assemble on arrival so the lettuce stays crunchy.
How do I stop the lettuce cups going soggy?
Keep the components apart until serving and only drizzle over the sauce when you’re ready to eat. Patting the veg dry first also stops excess moisture collecting in the leaves.
Can I adjust the spice level?
Absolutely. Reduce the sriracha for a milder sauce, or serve it on the side so everyone can dress their own cups to taste.
Spring Greens Chicken Pie with Maldon Sea Salt Flakes
This spring Greens Chicken Pie is a celebration of seasonal produce, comforting flavours and thoughtful seasoning. Created in partnership with Margie Nomura, this recipe brings together her instinctive, produce-led style with the unmistakable finishing touch of Maldon Sea Salt flakes.
Perfect for a relaxed weekend supper or a springtime family dinner, this dish balances richness with freshness: tender chicken thighs, vibrant green vegetables and a silky crème fraiche sauce, all tucked beneath golden, flaky puff pastry,
About Margie Nomura
Credit: Luxury Lifestyle Magazine – Meet The Chef: Margie Nomura, Professional Chefs, Food Writer and Podcast Creator
Margie Nomura is a professional trained chef, food writer and the creator of the hugely popular Desert Island Dishes platform and podcast, where food is used as a way of telling people’s life stories. After graduating from Oxford University, Margie trained at the world-renowned Ballymaloe Cookery School before building a career that has seen her work as a private chef, teach cookery internationally and cook for high-profile clients.
Through Desert Island Dishes, Margie champions simple, well-balanced recipes designed for real life, with a focus on low-effort, high-reward cooking that puts flavour first. Her approach is grounded in seasonality, comfort and generosity – creating food that feels reassuring yet refined, and always rooted in quality ingredients.
Why This Chicken and Spring Greens Pie Works
This recipe is rooted in classic British comfort food, but lifted with fresh, spring-led ingredients:
Chicken thighs provide richness and depth, staying juicy throughout baking
Leeks, asparagus, courgette and peas bring freshness, sweetness and colour
Crème fraiche and Parmesan add gentle tang and savoury balance
Puff pastry delivers lightness and crunch, creating contrast with the creamy filling
It’s a dish that feels hearty without being heavy – ideal for bridging the gap between winter comfort and lighter spring cooking.
Why Maldon Sea Salt Flakes Are Essential in This Dish
Close-up shot of Maldon Sea Salt flakes – pyramid-shaped.
Maldon Sea Salt flakes play a crucial role throughout the recipe, not just as seasoning, but as a flavour enhances and textural finish
During cooking, Maldon Sea Salt dissolved cleanly, seasoning the chicken and vegetables evenly without overwhelming their natural flavours.
In the sauce, Maldon Sea Salt sharpens the creamy elements, helping to balance richness with clarity.
As a finishing touch, a sprinkle of Maldon Sea Salt over the puff pastry brings a delicate crunch and bursts of salinity that elevate each bite.
The light, pyramid-shaped flakes are especially effective on pastry, where they enhance crispness and add contrast – something that fine salt simply can’t achieve.
How to Make a Chicken Pie with Spring Greens
Add some olive oil to a large pan – I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon Original Sea Salt flakes and pepper and fry until lightly browned. Remove from the pan and set aside.
Add the leeks and onion, season with Maldon Original Sea Salt flakes and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus.
Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins.
Stir through the crème fraiche and then add the chicken back in. Add the peas and then the Parmesan.
Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon Original Sea Salt flakes. Bake for 20-25 minutes, until the pastry is golden brown and crisp.
Serving Suggestions
Baby New PotatoesSpring Greens Medley
Serve this Spring Greens Chicken Pie with a crisp green salad for a lighter meal, or pair with garlic new potatoes and spring greens medley for full comfort-food satisfaction.
Either way, this is a dish that celebrates thoughtful seasoning, seasonal cooking, and the quiet confidence of using exceptional ingredients.
Centrepiece by Helen Graham
Helen Graham. Captured by Yuki Sugiura
Vegetables take their well-deserved moment in the spotlight in Centrepiece, the beautiful debut cookbook from chef and food writer Helen Graham. Known for her bold, generous flavours and deeply considered approach to plant-forward cooking, Graham celebrates vegetables not as an afterthought, but as the heart of the table. Drawing inspiration from the Middle East, North Africa, and her Ashkenazi Jewish heritage, Centrepiece is a vibrant collection of recipes designed to be cooked, shared and lingered over – dishes that feel just as fitting for a dinner party as a relaxed weekend meal at home.
In this feature, we’re diving into one of the book’s standout recipes: Pilpil-style Roast Cabbage with Shiitake and Preserved Lemon. It’s a dish that perfectly captures the spirit of Centrepiece. – humble ingredients transformed through thoughtful technique and fearless seasoning. Roasted until deeply caramelised, the cabbage is paired with savoury mushrooms, sharp preserved lemon and a spicy pilpil-inspired oil that brings warmth and depth to every bite. It’s a simple yet striking, and a brilliant example of how Graham elevates everyday vegetables into something truly special.
Why Maldon Salt is important in pilpil-style dishes
Pilpil-style cooking (inspired by Basque methods) is all about emulsification, heat and purity of ingredients. Maldon Sea Salt isn’t just seasoning here – it’s structure.
Draws out moisture – Maldon Sea Salt helps pull excess water from the cabbage and mushrooms as they roast. This encourages deep caramelised, intensifying sweetness in the cabbage and umami in the shiitake rather than steaming them.
Balances bold elements – Preserved lemon is intensely salty and citrusy; chilli oil brings heat. A good pinch of Maldon Sea Salt lets you season precisely, so those assertive flavours stay bright and balanced, not muddled or flat.
Supports emulsification – In pilpil-style oils, Maldon Sea Salt helps stabilise the emulsion between oil, vegetable juices, and aromatics – giving you that glossy, clinging finish instead of a split or greasy sauce.
How to make Pilpil-style Roast Cabbage with Shiitake & Preserved Lemon
The word pilpil actually refers to a Basque sauce for fish in which oil and garlic come together with the cooking juices, emulsifying into a thick sauce. The sauce is named pilpil after the way it sputters in the pan. This is my homage to that sauce, with the addition of persevered lemon.
Preheat the oven to 180c, Gas Mark 6.
Line a baking tray with nonstock baking paper.
Place all the ingredients for the shiitake marinade in a bowl and whisk until thoroughly combined; it will form a stiff paste.
Cut the cabbages in half through the cores and place on the lined tray. Spoon one-quarter of the marinade on the cut side of each cabbage and use the back of the spoon to press it into all the crevices, ensuring the cut side is evenly covered. If any areas look a little dry, give them a drizzle of olive oil. Toast for 30-35 minutes until the marinade is starting to look caramelised and you can slide a knife easily through the cores.
Meanwhile, for the sauce, place all the ingredients except the oil in a jug and use a stick blender to blitz it into a fine, paste. With the blender still on, slowly add the olive oil, a trickle at a time, until it’s all combined and you have a thickened, pale yellow sauce.
Make the spiced parsley by stirring all the ingredients together in a small bowl.
Smooth the pilpil sauce on to a serving dish, top with the warm cabbage halves sprinkled over the spiced parsley to serve.
Have You Tried it?
Centrepiece, debut cookbook by Helen Graham
If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to whip up delicious recipes in your kitchen, you can purchase Centrepiece by Helen Graham here.
A Collaboration with Meliz Berg and AEG Kitchen Appliances
We’re excited to share our latest recipe collaboration with Meliz Berg and AEG Kitchen Appliances. Meliz Berg is an award-winning cookbook author, creator of Meliz Cooks, and one of our celebrated talents from The Maldon 50. Known for her vibrant, flavour-driven dishes inspired by her Turkish-Cypriot heritage, Meliz brings here signature warmth and creativity to this Slow-Roasted Vegetables, Creamy Garlic Yogurt & Garlic Butter recipe. Using Maldon Garlic Sea Salt throughout, she creates a beautifully balanced dish that’s perfect for effortless hosting. This collaboration highlights just how transformative great seasoning and clever cooking techniques can be in elevating simple ingredients.
Meliz Berg seasoning the dish with Maldon Garlic Sea Salt
Crafted With AEG
Maldon Garlic Sea Salt and AEG Built-in-OvenAEG 8000 MealAssist Microwave and Build-in-Oven
To bring every element of this recipe to life, Meliz cooked using premium AEG Kitchen Appliances, including the AEG 7000 MealAssist Oven with SteamCrisp, featured throughout the cooking videos. This innovative oven uses a combination of 25% steam and 75% heat for perfectly even cooking – ideal for slow-roasting vegetables with crisp, caramelised edges. With it’s CookSmart Touch display telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance. Also used in the kitchen setup are the AEG 8000 MealAssist Combination Oven & Microwave, known for it’s energy-saving residual heat cooking, and the sleekAEG 6000 Gas on Glass 90cm Hob, completing a modern workspace designed for flavour, efficiency and fuss-free cooking.
How to Make Slow-Roasted Vegetables, Creamy Garlic Yoghurt & Garlic Butter
This recipe is the perfect sharing dish! Instead of preparing individual starters, this vibrant platter of Mediterranean roasted vegetables, silky garlic yogurt and a rich homemade garlic butter offers maximum flavour with minimal effort. Everything can be made ahead – the roasted aubergine, courgette and pepper to the yogurt and butter – making it ideal for dinner parties, Spring lunches, or relaxed weekend gatherings.
Remember to finish with an extra pinch of Maldon Garlic Sea Salt for that perfect seasoning.
Method:
To make the garlic yoghurt, add the yoghurt, lemon zest, garlic and Maldon Garlic Sea Salt flakes to a small bowl. Halve the zested lemon, and squeeze half of it into the yoghurt mixture. Save the other half for the dressing. Stir the garlic yoghurt and refrigerate until ready to serve.
Mix together the butter and Maldon Garlic Sea Salt, spread into a small ramekin, and leave to one side. Preheat oven to 200c fan.
Add the peppers to a large bowl along with half of the olive oil. Mix well, then add the aubergines, courgettes and Maldon Garlic Sea Salt and toss well.
Brush a large shallow non-stick baking tray with the remaining olive oil, and place in the preheated oven for 10 minutes.
Carefully add all of the vegetables to the hot oiled baking tray, and place on the middle shelf of the oven for 30-35 minutes, or until the vegetables have fully softened and the skins and edges are slightly charred. Turn half way through, if necessary.
Whilst the vegetables are cooking, mix together all the dressing ingredients and add the hot, cooked vegetables straight into the dressing and toss well until they are all fully coated.
Sprinkle a little more Maldon Garlic Sea Salt over the potted butter before serving.
Spread the garlic yoghurt over a platter, top with the dressed vegetables, sprinkle over the remaining sumac, pul biber and parsley, drizzle over a little more extra virgin olive oil, and serve with hot crusty bread slathered in the Garlic Sea Salt butter.
Have You Tried It?
Meliz Berg seasoning the tray of vegetables with Maldon Garlic Sea SaltFresh crusty bread coming out of the AEG OvenHomemade Garlic ButterThe finished plate: Slow-roasted vegetables, creamy garlic yogurt and garlic butter
We hope you enjoyed this flavour-packed recipe as much as we loved creating it. This dish is the first in ourspecial series with Meliz Berg and AEG, where we’re be teaming up to bring you a delicious starter, main and dessert designed for the ultimate sharing menu. If you try this recipe at home, we’d love to see it – tag us in your creations so we can share your wonderful cooking with our community. And if you’re feeling inspired to upgrade your kitchen, you can explore more AEG appliances here, and discover how their innovative technology can transform your everyday cooking.
