Difficulty: Easy

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.

Make Christmas roast beef the easy way. A 2kg sirloin roasting joint is seared for a flavourful crust, then roasted over a tray of carrots, parsnips and onions. Finished with a quick red wine jus and seasoned with Maldon Sea Salt, this roast beef recipe delivers tender, medium‑rare slices and caramelised vegetables—perfect for a show‑stopping festive main.

How to Make Christmas Roast Beef with Easy Veg Medley

Step 1 – Temper and Season the Beef

Remove the beef from the fridge 2 hours before cooking. Pat dry and season all over with Maldon Sea Salt. Drying is important as it allows the meat to brown faster; salting in advance can also help with creating a crispier crust.

Step 2 – Preheat and start the Vegetables

Preheat the oven to 180°C fan (200°C conventional/392°F).
Toss onions, carrots, parsnips and thyme with 2 tbsp olive oil; season with Maldon Sea Salt and black pepper. Spread on a large roasting tray and roast 5–10 minutes while you sear the beef.

Step 3 – Sear the Beef

Heat a large frying pan over high heat with oil or beef fat. Sear the beef on all sides until well browned.

Step 4 – Roast Over the Vegetables

Set the browned beef on top of the vegetables, pour in the glass of red wine.
Roast for about 20 minutes per kilo at 180°C fan (≈9 minutes per lb) — around 40 minutes for a 2kg joint — turning the tray halfway for even cooking.

Step 5 – Check Temperature and Rest

For best accuracy, use a meat thermometer in the centre of the thickest part:

Rare: remove at 48-50°C (118–122°F)
Medium-rare: remove at 51–53°C (124–127°F)

2. Temperatures rise during resting to ~51–53°C (124–127°F) rare or 54–56°C (129–133°F) medium‑rare.

3. Transfer beef to a warm plate, tent loosely with foil and rest 20 minutes. Keep veg warm in the oven if needed.

Step 6 – Serve

Slice against the grain. Serve with the roasted vegetables, creamed horseradish and mustard. Spoon over the red wine pan juices.

Tips & FAQs

Best cut for Christmas roast beef? Sirloin roasting joint is tender with a good fat cap; ribeye or rump also work.
How long to cook a 2kg sirloin at 180°C fan? Approximately 40 minutes after searing, or until thermometer hits 51–53°C (124–127°F) for medium‑rare.
Do I need to cover the beef? No. Roast uncovered for a better crust; tent with foil during the 20‑minute rest.
Can I make this ahead? Roast up to doneness −5°C (−9°F), rest and cool. Reheat slices gently in hot pan juices or gravy to serve.
How do I get a great crust? Pat very dry, salt early, sear in a hot pan, and avoid over‑crowding the tray so veg can caramelise.
Gravy vs jus? Deglaze the tray with extra wine/stock; simmer to reduce. Season with Maldon Sea Salt to finish.

Serving Suggestions

Add Yorkshire puddings and crispy roast potatoes; a green like buttered sprouts or steamed greens with lemon.
Festive extras: homemade red wine gravy, cranberry relish, or a drizzle of horseradish cream over slices.
Scale up: For 10–12 guests, use a 3kg joint (increase roast time to ~60 minutes; monitor with thermometer).

Storage & Reheating

Leftover beef: Cool quickly, refrigerate in an airtight container up to 3–4 days. Reheat slices gently in simmering pan juices or covered in a 160°C/320°F oven until just warm.
Roasted vegetables: Refrigerate up to 3 days; reheat on a hot tray at 200°C/392°F to re‑crisp.
Freezing: Sliced beef and veg can be frozen up to 1 month; thaw overnight in the fridge before reheating.

Have You Tried this Christmas Roast Beef?

Share your tips in the comments and tag #MaldonSalt. For more festive mains and sides, browse our Christmas recipes collection.

Take your festive favourite to the next level with these irresistible pigs in blankets, glazed in sweet heat and finished with a pinch of Maldon Chilli Sea Salt flakes. Imagine smoky sausages wrapped in crisp bacon, roasted until deeply golden with crisp edges, then coated in a sticky glaze of warm honey infused with a pinch of fiery chilli sea salt…pretty delicious, right?

Always start by lining a roasting tray with parchment for easy clean-up, then roast until sizzling. While they cook, gently dissolve the chilli sea salt into the honey for a fiery-sweet drizzle that clings beautifully as you baste the sausages wrapped in bacon.

Pile these beauties high on a buffet, or make them your make-ahead hero – they freeze and reheat like a dream. Whether it’s Christmas, game day, or a casual gathering with friends and family, these pigs in blankets deliver bold flavour in every bite.

How to Make Pigs in Blankets with Hot Honey

Step 1 – Heat the Oven and Wrap

Heat oven to 180°C fan (200°C conventional / 400°F).
Wrap each chipolata with a rasher of streaky bacon; place seam‑side down on a lined roasting tray.
Tip: Use parchment for easy clean-up and to prevent sticking.

Step 2 – Roast Until Golden

Roast 25–30 minutes until the bacon is deeply golden and sausages are cooked through (juices run clear; 74°C/165°F internal).

Step 3 – Make the Hot Honey

Add honey, Aleppo pepper and Maldon Chilli Sea Salt to a small saucepan.
Warm gently, stirring until the salt dissolves and the honey smells fragrant. Remove from heat; stir in the vinegar. Cool slightly to thicken.

Step 4 – Finish and Serve

Drizzle 2–3 tbsp hot honey over the pigs in blankets. Serve the rest alongside so people can add extra heat.

Tips & FAQs

Tips

For extra crispness, elevate sausages on a rack set over the tray.
Like it hotter? Add a pinch more Maldon Chilli Sea Salt or a dash of chilli flakes.
Mild version: reduce Aleppo pepper by half and add 1 tsp smoked paprika.
Batch cooking: use two trays and rotate halfway for even browning.

FAQs

How long to cook pigs in blankets?
- Roast at 180°C fan (200°C / 400°F) for 25–30 minutes until deeply golden and cooked through (74°C/165°F internal).
Can you make pigs in blankets ahead of time?
- Yes. Wrap up to 24 hours ahead and refrigerate. Or freeze raw on a tray, then bag for up to 3 months; cook from frozen at 180°C fan, 30–35 minutes.
How do you reheat pigs in blankets?
- Oven at 180°C fan (350–400°F) for 8–10 minutes until sizzling. Re‑drizzle with warm hot honey to refresh.
Can I air‑fry pigs in blankets?
- Yes. Air fry at 190°C/375°F for 12–15 minutes, shaking once; check doneness, then drizzle with hot honey.

Serving Suggestions

Add to Christmas dinner plates, grazing boards or canapé platters.
Pair with mustard mayo, garlicky yogurt, or cranberry dip.
Garnish with finely chopped chives or parsley; finish with a pinch of Maldon Chilli Sea Salt flakes for sparkle.

Storage & Reheating

Fridge: Cool and refrigerate within 2 hours; store up to 3 days. Keep hot honey in a sealed jar up to 2 weeks.
Freeze: Raw (preferred) up to 3 months. Cooked up to 1 month.
Reheat: Oven 180°C fan (350–400°F) until piping hot (74°C/165°F). Warm the honey gently before drizzling.

Accessibility & Dietary Notes

Contains pork; not suitable for halal/kosher. Contains honey (not for infants under 1). Gluten content depends on sausages used. If vegetarian, ready-made options from brands include Beyond Meat and Quorn. If Vegan, ready-made options from brands include Richmondand Linda McCartney.

Tried this recipe?

Rate it and share your tips in the comments. For more easy Christmas canapés and sides, browse our festive collection.

If you’re looking for the ultimate side dish to elevate steaks, roast chicken, or even your Christmas dinner, fondant potatoes are pure luxury on a plate! Using Maris Piper potatoes (or Yukon Gold as an US alternative), these beauties are cut into thick rounds, about 1.5-inch slices, to create the perfect balances of golden crust and a creamy, fluffy centre.

The magic begins in a heavy-based pan or cast iron skillet, where butter foaming gently kisses the potatoes as you baste them to perfection. Aromatic garlic cloves, rosemary sprigs, and thyme sprigs infuse every layer with deep, savoury notes. After searing, you’ll reduce stock until it forms a rich glaze that clings to each piece like velvet.

Season generously, finishing with a pinch of smoked sea salt – Maldon Smoked Sea Salt flakes add a subtle, earthy whisper that makes this dish unforgettable.

How to Make Fondant Potatoes with Garlic, Rosemary & Thyme

Step 1 – Prep and Sear

Pat the potato rounds dry. Preheat a large heavy‑based or cast‑iron pan over medium‑high.
Add olive oil; when shimmering, arrange potatoes cut‑side down in a single layer.

Step 2 – Brown Both Sides

Fry 5–7 minutes until deeply golden.
Turn and brown the second side 3–5 minutes. Season generously with Maldon Smoked Sea Salt.
Tip: Don’t crowd the pan; work in batches if needed for even crust.

Step 3 -Add Flavour and Baste

Add butter; when foaming, add crushed garlic, rosemary and thyme.
Tilt the pan and baste the potatoes for 30–60 seconds.

Step 4 – Simmer in Stock

Carefully pour in stock around the potatoes (aim for liquid to come halfway up the sides).
Cover and gently simmer 20–25 minutes until fork‑tender and the stock has reduced to a glossy, buttery glaze.
Cue: A skewer should slide in easily; edges remain intact with a creamy centre.

Step 5 – Finish and Serve

Discard woody herb stalks. Taste the glaze; finish with a pinch of Maldon Smoked Sea Salt. Serve immediately.

Tips & FAQs

Tips

Use evenly sized rounds for consistent cooking; trim ends to create flat surfaces.
If your pan is oven‑safe, you can finish covered at 200°C/180°C fan (400°F) for 15–20 minutes instead of stovetop.
Stock should reach halfway up the potatoes; increase slightly if using a wider pan.
For extra smokiness, finish with a light sprinkle of Maldon Smoked Sea Salt flakes just before serving.

FAQs

What are the best potatoes for fondant potatoes
- Floury/waxy‑all‑rounders like Maris Piper or Yukon Gold hold shape yet turn creamy inside
How long do fondant potatoes take to cook?
- About 30 minutes total: 8–12 minutes to brown, then 20–25 minutes to simmer until tender.
Can you make fondant potatoes ahead of time?
- Yes—brown and simmer until just tender, cool in the glaze, then reheat gently with a splash of stock and a fresh knob of butter.
Can this be vegetarian or vegan?
- Vegetarian: use vegetable stock.
- Vegan: swap butter for plant‑based block and use vegetable stock.

Serving Suggestions

Serve alongside steak, roast chicken, lamb, or festive mains.
Spoon over pan juices; add chopped chives or parsley for freshness.
For entertaining, cut smaller 2.5 cm / 1‑inch rounds and present on a platter with extra smoked sea salt.

Storage & Reheating

Fridge: Store in an airtight container with leftover glaze for up to 3 days.
Reheat: Pan with a splash of stock over medium‑low, basting until hot; or oven at 180°C/160°C fan (350°F) covered for 10–12 minutes. Avoid microwaving to keep edges crisp.

Bring warmth and depth to your Christmas dinner with this classic side dish: tender red cabbage, gently braised low and slow in a heavy-based pot until glossy and fragrant. The secret lies in the sweet-sour balance – a splash of red wine vinegar and a touch of soft brown sugar, paired with apple slices for natural sweetness. Finish with a generous sprinkle of Maldon Original Sea Salt flakes for that perfect crunch and freshness.

This dish is a make-ahead dream – leftovers reheat gently and taste even better than next day. A vibrant, spiced companion to roast meats, it’s the side that completes the festive table.

How to Make Red Cabbage with Christmas Spices

Step 1 – Soften the Onion

Warm olive oil and half the butter in a large heavy‑based pot over medium heat.
Add onion and a pinch of Maldon Sea Salt; cook 10–15 minutes, stirring occasionally, until softened and lightly browned.

Step 2 – Bloom the Spices

Add cinnamon, grated nutmeg and ground cloves; fry 1 minute until fragrant.

Step 3 – Add Cabbage and Coat

Add sliced red cabbage; toss to coat in the spiced, buttery mixture.

Step 4 – Add Apple, Sugar and Vinegar

Stir in apples, soft brown sugar and red wine vinegar until evenly combined.

Step 5 – Braise Gentle

Reduce heat to low, cover and cook 30–40 minutes, stirring now and then, until the cabbage is tender but not mushy and the liquid has reduced to a light glaze.

Step 6 – Finish and Season

Stir in the remaining 25g butter. Taste and adjust with more sugar, vinegar or Maldon Sea Salt to balance sweet‑sour seasoning.

Tips & FAQs

Tips

Slice cabbage evenly for consistent cooking; remove the tough core.
Sweet‑sour balance: start with the listed sugar and vinegar, then adjust at the end.
To prevent bitterness, keep heat low and cook gently; add a splash of water if the pan looks dry.
Make‑ahead friendly: flavours deepen after resting.

FAQs:

How long to cook braised red cabbage?
- About 1 hour total: 10–15 minutes to soften the onion, then 30–40 minutes covered on low until tender.
Can you freeze braised red cabbage?
- Yes. Cool completely, pack in airtight containers and freeze up to 3 months. Thaw overnight in the fridge and reheat gently.
What apples work best?
- Firm, sweet‑tart eating apples (e.g., Braeburn, Gala, Jazz) hold shape and balance acidity.
Can I make this vegan?
- Absolutely—use olive oil or plant‑based butter instead of dairy butter and season with Maldon Original Sea Salt.

Serving Suggestions

Serve alongside roast turkey, ham, pork belly or goose; it cuts through rich mains.
Add to festive buns or leftover sandwiches with cold cuts.
Finish with a final pinch of Maldon flakes for sparkle, or stir in a handful of raisins for extra sweetness.

Storage & Reheating

Fridge: Cool, then refrigerate in an airtight container for 4–5 days.
Reheat: Pot over low heat with a splash of water or apple juice; stir until steaming.
Freeze: Up to 3 months; reheat from thawed for best texture.

Tried This Recipe?

Rate it and share your tips in the comments. For more festive sides and make‑ahead recipes, browse our Christmas collection.

Ed Cudlipp, also known as ‘Cud Cooks’, brings the heat with his Hot Honey Wings with Maldon Chilli Salt – the perfect balance of crisp, spicy, sweet, and savoury. Coated in a buttery hot honey glaze and finished with Maldon Chilli Sea Salt flakes, these wings are as fiery as they are addictive. It’s the kind of recipe that turns a casual night in into a feast.

Step 1 – Prep the wings

Preheat the oven to 170°C.
Toss the wings in olive oil, garlic powder, onion powder, smoked paprika, and a generous pinch of Maldon Chilli Sea Salt.

Step 2 – Roast until crispy

Arrange the wings on a wire rack set over a baking tray.
Roast for 1 hour until golden, crisp, and cooked through.

Step 3 -Make the glaze

In a small saucepan, melt the butter.
Add honey, hot sauce, apple cider vinegar, and Maldon Chilli Sea Salt.
Stir and warm gently until smooth and combined.

Step 4 – Toss and finish

Once the wings are cooked, transfer them to a bowl and pour over the hot honey glaze. Toss until the wings are evenly coated and sticky.
Finish with a squeeze of lemon, sprinkle of chives, and a final pinch of Maldon Chilli Sea Salt for an extra chilli kick.
Sticky, spicy perfection – wings that balance sweetness, heat, and Maldon’s signature salt crunch.

How Did You Find This Recipe?

Tag @cud_cooks on Instagram when you make them – he’d love to see your take on it. Comment below how this recipe went for you in the comment’s section below!

Recipe created by Romy Gill

Celebrate Diwali with a burst of spice and tradition in every bite – Romy Gill’s spicy Bonda balls are the ultimate festive snack. These golden, crispy potato balls are packed with red onions, coriander, green chillies, and warming spices, then deep-fried to perfection. What makes them truly special is the finishing touch: a pinch of Maldon Sea Salt flakes, which enhances the bold flavours and adds a delicate crunch.

Inspired by Romy’s Indian heritage and love for vibrant, seasonal cooking, these naturally vegan treats are perfect for sharing with friends and family during the Festival of Lights. Serve them with your favourite chutney and let the celebrations begin.

How To Make Spicy Bonda Balls

Spicy Bonda Balls by Romy Gill — Photography by Matt Inwood

Peel and diced the potatoes and then boil until they are soft and cooked. Drain the water, place them in a large mixing bowl and leave it cool down. Once the potatoes are cooled down, mash them.
Add rest of the ingredients into the bowl, expect the oil. Mix them well and shape them into 20 golf sized balls.
Place them on a baking tray and leave them in the fridge from 15 minutes.
After 15 minutes remove the tray from the fridge and leave it outside. Pour oil in a heavy-based medium size saucepan. Heat the oil over medium heat to 180 degrees. Add the Bonda balls to the hot oil, in batches. Cook evenly all sides for 3-4 minutes until golden brown on all sides.
Serve hot with any chutney of your choice. Romy serves her Bonda balls with mint and coriander chutney.

Ed Cudlipp, also known as ‘Cud Cooks’, brings roast chicken perfection to the table with this timeless recipe – a golden, crispy bird seasoned with Maldon Garlic Sea Salt, served alongside a rich, homemade garlic and tarragon mayonnaise. It’s the kind of dish that makes a Sunday roast feel effortless but special, with all the comfort and flavour of classic cooking elevated by Maldon’s fragrant garlic salt.

How to Make the Perfect Roast Chicken

Step 1 – Prepare the Chicken

Preheat the oven to 180°C. Stuff the chicken cavity with shallots, garlic cloves, and thyme.
Pat the skin dry, brush generously with olive oil, and season all over with Maldon Garlic Sea Salt.

Step 2 – Roast

In a large ovenproof pan, scatter shallots, garlic, thyme, and rosemary, then drizzle with oil. Place a wire rack over the top and set the chicken on it.
Roast for 1 hour 15 minutes until golden and cooked through.

Step 3 – Make the Mayonnaise

In a food processor, combine egg yolks, mustard, lemon juice, vinegar, sugar, Maldon Garlic Sea Salt, and grated garlic.
Blend briefly, then slowly drizzle in the oils with the motor running until thick.
Stir through chopped tarragon.

Step 4 Make the Gravy

Remove the chicken to rest in a warm place. Pour cider into the roasting pan, scraping up the caramelised bits.
Add chicken stock, bring to a boil, then strain. Return to a clean pan, whisk in butter, and simmer until reduced and glossy.

Step 5 – Serve

Carve the chicken and serve with the tarragon mayonnaise and pan gravy.
A crisp-skinned, succulent roast with layers of garlic, herbs, and Maldon’s unmistakable saltiness – the perfect roast chicken, elevated.

How did you find this recipe?

Tag @cud_cooks on Instagram when you make it – he’d love to see your roast. Comment below how this recipe went for you in the comment’s section below!

Recipe create by Romy Gill

This Diwali, elevate your festive baking with a bold twist on tradition – Romy Gill’s savoury shortbreads infused with fragrant curry leaves and earthy nigella seeds. These buttery bites are delicately seasoned with a pinch of Maldon Sea Salt flakes, adding a clean finish that enhances every flavour.

Inspired by the vibrant spices of Indian kitchens and the warmth of celebration, Romy’s recipe brings together East and West in a beautifully balanced treat. Perfect for gifting, sharing, or simply savouring with a cup of chai as the diyas glow.

How To Make Shortbread with Curry Leaves and Nigella Seeds

Heat oil in a pan, once hot add the curry leaves,. Once they crisp up, remove from the pan and keep aside.
Beat the butter and the sugar together is mixing bowl until smooth.
Stir in the flour, Maldon Sea Salt flakes, nigella seeds and the fried curry leaves mix well. Once everything has combined well, knead the dough just enough so that the mixture comes together into a smooth ball of dough.
Sprinkle the flour on a clean surface, use a rolling pin to gently roll out. Once it is rolled out enough, cut into round circles and place onto a baking tray lined with the baking paper. Sprinkle with caster sugar and chill in the fridge for 15 minutes.
Pre-heat the oven 170 degrees. Bake in the oven for 15 minutes, and then turn the tray and cook for another 10 minutes or until pale golden brown. Set aside to cool on a wire rack.