A Taste of Sicily: Maldon Salt and Giuseppe Federici
Maldon Salt has partnered with Sicilian home cook, recipe creator and bestselling author Giuseppe Federici (@sepps) to celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon. Inspired by the flavours, traditions and ingredients of Sicily, this Aubergine Caponata recipe showcases how a high-quality fine sea salt can elevate everyday cooking. Rich, vibrant and packed with Mediterranean flavour, this classic dish highlights the versatility and balanced taste of Maldon’s newest addition to the Merchants Range.
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 firmly at the heat of everything he does.
Today, Giuseppe has built one of the UK’s most engaged Italian food communities, sharing authentic Italian recipes, family stories and a genuine love for home cooking. Most loved of all 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 of treasured Italian recipes with a plant-based twist.
Discover Sicilian Fine Sea Salt, Selected by Maldon
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is the latest addition to the Merchants Range. Carefully chosen by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, exceptional versatility and delicate texture. Naturally dried in the Mediterranean coastal breeze, its fine crystals dissolve quickly and evenly, making it ideal for seasoning throughout the cooking process. Whether enriching sauces, seasoning vegetables, baking bread or salting pasta water, this premium fine sea salt delivers consistent flavour in every dish.
Nonna’s Aubergine Caponata Recipe
A much-loved staple of Sicilian cuisine, Caponata is a rich sweet-and-sour aubergine dish that celebrates the island’s vibrant flavours. Combining tender aubergines, briny olives and capers, sweet raisins and a tangy tomato base, this traditional recipe has been passed down through generations. In this version, Giuseppe draws inspiration from his Nonna’s cooking, creating a comforting dish that embodies the spirit of Sicilian home cooking.
The delicate texture of Sicilian Fine Sea Salt, Selected by Maldon plays an important role throughout the recipe – drawing excess moisture from the aubergines, seasoning the vegetables evenly and enhancing the balance of sweet, savoury and acidic flavours that makes Caponata so iconic.
How to Make Aubergine Caponata
Cut the aubergines into 2–3cm cubes. Place them in a large bowl, generously coat with Sicilian Fine Sea Salt, and set aside for at least 10 minutes to draw out excess moisture.
Dice the celery (slice each stalk down the middle first, then cut into 1–2cm pieces), the onion, and the red pepper.
Drain any liquid from the aubergines and pat dry. Heat a generous glug of olive oil in a large frying pan over medium heat. Fry the aubergines in batches until nicely coloured and soft, about 10 minutes. You want them soft but not mushy. Transfer to a large casserole dish.
Return the pan to the heat with 1 tbsp of olive oil. Add the celery and fry for 8–10 minutes until softened. Transfer to the casserole dish.
Add the onions and peppers to the pan and fry for about 5 minutes, until the onions have softened and the peppers are starting to char. Reduce the heat to low, add the red wine vinegar, and let it simmer for 1 minute so the vinegar reduces and coats the vegetables. Transfer everything to the casserole dish and season with Sicilian Fine Sea Salt, black pepper and a pinch of chilli flakes.
Top Tip: Like many traditional Italian dishes, Caponata tastes even better the next day, once the flavours have had time to fully develop.
Bring the Flavours of Sicily Home
Inspired to recreate Giuseppe’s family recipe? Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado. Harvested on Sicily’s western coast and selected for its balanced flavour and exceptional versatility, it’s the perfect pantry staple for everyday cooking.
For more authentic Italian recipes, explore Giuseppe Federici’s cookbook, featuring the beloved dishes, family traditions and heart-warming stories. From comforting pasta dishes to regional Italian classics, it’s your invitation to bring a little more Italy into your kitchen.
Cabbage has become one of the biggest trends in modern cooking – loved for it’s affordability, versatility, and incredible ability to transform under high heat. When roasted, Savoy cabbage turns golden at the edges, rich and buttery at the core, and the perfect canvas for bold flavours. It’s no surprise that cabbage steak recipes are trending across Instagram and TikTok as cooks rediscover this once-humble vegetable.
Why are cabbages becoming popular again in food?
Cabbage is experiencing a major comeback as one of the biggest food trends of 2026, and there are several reasons for it’s rise in popularity.
It’s highly budget-friendly – Food prices have pushed home cooks towards ingredients that are affordable, versatile, and yield a lot per purchase. Cabbage fits this perfectly, making it a hero for cost-conscious cooing.
It’s an incredibly versatile ingredient – Chefs and creators highlight that cabbage can be roasted, sautéed, braised, fermented, grilled or served raw, making it one of the most adaptable vegetables available.
Social media trends are boosting it’s appeal – Pinterest Predicts and TikTok have reported major strikes in searches for cabbage dishes – from cabbage dumplings to fermented cabbage. Home cooks are incredibly inspired by visually striking cabbage steaks and charred wedges.
It offers strong nutritional benefits – Cabbage is a nutrient-dense cruciferous vegetable rich in vitamin C, folate, and potassium. It also has anti-inflammatory and gut-supportive properties, making it a go-to ingredient for health-focused cooks.
‘Simple Ingredients Done Well’ trend = Food analysts say the cabbage trend reflects a cultural shift toward everyday ingredients that deliver comfort, flavour, and a sense of home.
How to Cook Cabbage Steaks?
Raw Savoy cabbage steaks on a trayClose-up of the roasted edges + Maldon Sea Salt flakesFinal plated dish with tahini drizzle and toppings
This recipe brings together deeply caramelised roasted cabbage, a silky tahini sauce, and the clean, crisp finish of Maldon Original Sea Salt flakes. Topped with almonds and parsley, it’s a modern, plant-forward dish that punches fat above it’s simplicity.
Perfect as a side, centrepiece, or a hearty weeknight vegan dish – and ideal for sharing on Instagram thanks to those charred, crinkled Savoy leaves.
1. Prepare the cabbage steaks
Preheat the oven to 180c.
Take each savoy cabbage and slice into 1inch (roughly 2cm) ‘steaks’ to make 4 individual cabbage steaks. Discard the smaller pieces of cabbage from the ends – this can be used in another dish.
2. Roast until golden
Place the 4 cabbage steaks onto a baking tray and drizzle with the olive oil, some Maldon Original Sea Salt and cracked black pepper. Add some sprigs of thyme to the tray and then place into the preheated oven to roast for 25 minutes.
3. Make the tahini sauce
To make the tahini sauce, add the tahini to a mixing bowl along with the olive oil, lemon juice and Maldon Original Sea Salt flakes and pepper. It will be very thick so gradually add the water until it reaches a thick creamy consistency – you can add more water if you want it to be looser.
4. Plate and finish
To serve, place some of the creamy tahini sauce onto a place and then top with a roasted cabbage steak.
Garnish with some roasted chopped almonds and some parsley.
What to serve with cabbage steaks
A gain base: quinoa, bulgur, couscous, or wild race
Savoy cabbage works beautifully because it’s crinkled leaves roast into crisp, caramelised layers with soft centres. You can also use a classic green cabbage for a more neutral flavour. For a more vibrant, festive colour, you can use a red cabbage, but it may take slightly longer to cook and has a firmer texture.
Why are my cabbage steaks not crispy?
Make sure the steaks are well coated in oil and have space on the roasting tray – overcrowding causes steaming, not browning. More steam being produced means the cabbage is getting wet and will not get crispy.
Can I make cabbage steaks ahead of time?
You can part-roast cabbage steaks and finish just before serving. Add the tahini sauce and additional garnishes only at the end.
How do I store leftovers?
Store in an airtight container for up to 2 days. Reheat in the oven to restore crispness.
Can I make this recipe vegan and gluten-free?
This cabbage steaks recipe is naturally vegan and gluten-free – just make sure the topping (like nuts) are suitable for your guests.
How thick should I cut cabbage steaks?
We recommend cutting your cabbage steaks 2-3cm in thickness. This ensures a nice crispy edge and tender centres.
Make It, Taste It, Love It!
We’d love to see how you cabbage steaks turned out. Share your creation and tag us on Instagram at @maldonsalt so we can celebrate your seasoning mastery.
Originating from the French city of Lyon, this classic side dish transforms humble ingredients into a restaurant-quality centrepiece. Lyonnaise potatoes are the perfect marriage of textures and flavours: waxy potato slices pan-fried in butter and olive oil until golden and crisp, tossed together with deeply caramelised, sweet white onions. To elevate this traditional recipe, we finish the pan with a generous pinch of Maldon Garlic Sea Salt flakes, perfectly complementing the sweet onions and rich butter with a burst of savoury, roasted garlic flavour.
Why You’ll Love This Lyonnaise Potatoes Recipe
The Perfect Texture: Parboiling the potatoes first ensures they are beautifully tender on the inside, while frying them in batches guarantees a golden, crispy exterior.
Incredible Flavor: Slowly caramelising the onions in the leftover potato cooking oils creates a sweet, savory depth that coats every single bite.
Elevated Simplicity: It requires only a few basic pantry staples to create an impressive, classic French dish that pairs perfectly with almost any main course.
How to Make Lyonnaise Potatoes (Step-by-Step)
Step 1 – Parboil the potatoes
Start by slicing the waxy potatoes into 2cm thick slices, discarding the very small, uneven ends.
Place the slices into a pot of cold water and bring to the boil. Let the potatoes boil for just 2 minutes—you want them to start becoming tender but remain uncooked and firm in the middle. This crucial step ensures they won’t break down and turn to mash when sautéed later.
Step 2 – Dry and fry in batches
Drain the potatoes well and allow them to sit for a few minutes to ensure they are fully dry. In a large frying pan, add half of the butter and olive oil.
Once hot, begin frying the potato slices in batches to ensure they all get nice and golden crisp on each side.
Remove the slices from the pan as they finish cooking.
Step 3 – Caramelise the onions
Once all the potato slices are fried and set aside, add the remaining butter and olive oil to the pan.
Toss in the finely sliced white onions along with the Maldon Garlic Sea Salt flakes. Fry over medium heat for about 8 minutes until the onions are soft, golden, and beautifully caramelised.
Step 4 – Combine and serve
Finally, add the golden potatoes back to the pan with the onions to warm them through. Season with cracked black pepper.
Transfer the Lyonnaise potatoes to a serving dish and garnish with an extra sprinkle of Maldon Garlic Sea Salt flakes and the freshly chopped parsley.
Tips for the Perfect Potatoes a la Lyonnaise
Use Waxy Potatoes: It is vital to use waxy potatoes (like new potatoes, Charlotte, or Yukon Gold) rather than floury baking potatoes. Waxy potatoes hold their shape when boiled and fried; floury ones will disintegrate in the pan.
Dry Thoroughly: Moisture is the enemy of a crispy crust. After draining your parboiled potatoes, let them steam dry completely before they hit the hot fat.
Don’t Rush the Onions: The magic of a true recipe for potatoes Lyonnaise comes from the sweet, jammy onions. Take your time during the 8-minute frying stage to ensure they caramelise properly without burning.
This rich, buttery side dish is incredibly robust and pairs beautifully with classic, protein-heavy mains. It is the ultimate side dish for a perfectly seared steak, a roasted rack of lamb, or crispy-skinned roast chicken.
Frequently Asked Questions
What are Lyonnaise potatoes?
Lyonnaise potatoes (or pommes de terre à la lyonnaise) is a traditional French dish originating from the city of Lyon. It consists of sliced, pan-fried potatoes mixed with thinly sliced, butter-caramelised onions, typically finished with fresh parsley.
Do I have to peel the potatoes first?
This comes down to personal preference. Traditionally, the potatoes are peeled. However, if you are using thin-skinned new potatoes, you can absolutely leave the skins on for extra texture and rusticity.
Can I make Lyonnaise potatoes ahead of time?
While they are best served fresh and crispy straight from the frying pan, you can do the prep work ahead of time. You can parboil the potatoes and slice the onions hours in advance, leaving only the frying and caramelising for right before dinner.
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.
Ed Cudlipp, also known as ‘Cud Cooks’, transforms a simple cabbage into something spectacular with this smoky, umami-rich recipe. His Charred Hispi Cabbage with Miso Butter and Maldon Smoked Sea Salt is a masterclass in balance – sweet caramelised edges, buttery richness, bright lime, and a deep, savoury hit of smoke. A perfect side for grilled meat, or a vegetarian showstopper in its own right.
Step 1 – Char the Cabbage
Heat a large frying pan over high heat and add olive oil. Place the cabbage halves cut-side down and fry hard for 4-5 minutes until deep golden and charred.
Step 2 –Roast until Tender
Transfer to a baking tray, cut-side up, and roast at 200°C for 25-30 minutes until the leaves are tender and slightly crisped at the edges.
Step 3 – Make the Miso Butter
While the cabbage roasts, combine butter, miso paste, lime juice, lime zest, and a pinch of Maldon Smoked Sea Salt. Mix until smooth.
Step 4 –Baste and Finish
Return the cabbage to the frying pan over medium heat. Add a generous spoonful of the miso butter and baste for 1-2 minutes until coated and caramelised.
Step 5 –Serve
Transfer to a serving plate. Spoon over extra miso butter, a squeeze of lime juice, and finish with a final sprinkle of Maldon Smoked Sea Salt.
Smoky, buttery, and irresistibly moreish – a perfect showcase for Maldon’s Smoked Sea Salt.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your version. Comment below how this recipe went for you in the comment’s section below!
Discover a charred broccoli salad with caramelised edges, creamy feta and fresh mint, all tossed in a zesty lemon‑garlic dressing. Roasted at high heat for maximum flavour and tender‑crisp bite, this easy broccoli salad is a vibrant side for weeknights and a standout on festive tables. Finished with a pinch of Maldon Garlic Sea Salt for clean, bright seasoning.
How to char broccoli?
Toss florets with oil and salt, spread on a hot tray in a single layer. Roast at 240°C fan for 15–20 minutes until edges are deeply browned and stems are tender‑crisp. Finish with Maldon Garlic Sea Salt flakes.
How to Make Charred Broccoli Salad with Feta, Almonds & Mint
Step 1 Roast the Broccoli
Preheat oven to 240°C fan (465–480°F) or its highest setting. Preheat the tray for extra char on the broccoli; make sure to rotate the pan halway.
Toss florets with 3 tbsp olive oil and a good pinch of Maldon Original Sea Salt.
Spread in a single layer on your largest baking tray (use two if needed so broccoli browns, not steams).
Roast 15–20 minutes until tender with deeply charred edges. Texture cue: tender‑crisp with caramelised tips.
Step 2 – Make the Lemon-Garlic Dressing
Whisk lemon zest and juice, 5 tbsp olive oil, honey, grated garlic and chilli flakes.
Season with a pinch of Maldon Garlic Sea Salt to taste.
Step 3 – Assemble and Serve
Pile warm broccoli onto a large platter.
Top with crumbled feta, toasted almonds and mint leaves.
Drizzle over half the dressing; serve the rest alongside so guests can add more. You can serve at either warm or room remperature.
Tips & FAQs:
Tips:
Dry broccoli well and cut similar‑sized florets for even charring.
Don’t overcrowd the tray—space equals char.
For extra smoky notes, finish under a hot grill/broiler for 1–2 minutes or on a BBQ.
Finish with a final pinch of Maldon Original Sea Salt at the table for crunch and clean salinity.
FAQs:
How do you char broccoli without burning it?
Use very hot oven, large tray, and oil lightly. Roast until edges caramelise (15–20 mins), then check every 2 minutes.
Can I make charred broccoli salad ahead?
Roast broccoli and make dressing up to 2 days ahead. Dress just before serving; add mint and feta last for freshness.
Can I use frozen broccoli?
Yes. Roast from frozen on a preheated tray at high heat; expect a couple of extra minutes and slightly softer texture.
How do I make it vegan or nut‑free?
Swap feta for a vegan alternative (or omit), honey for maple syrup; replace almonds with toasted seeds (pumpkin/sunflower).
Can I grill instead of roast?
Toss florets with oil and salt, thread onto skewers or use a grill basket. High heat, 8–10 minutes, turning for even char.
For a quick and delicious side dish, these caramelised air fryer carrots are a game-changer. Lightly crisp on the outside, tender on the inside, and packed with natural sweetness, they’re elevated by the signature crunch of Maldon Sea Salt flakes. This effortless recipe takes 15 minutes at 200°C, making it the perfect addition to weeknight meals or special occasions.
Pair these sweet and savoury carrots with roast meats for a classic combination, or toss them into warm salads for a burst of flavour and texture. The air fryer ensures perfectly caramelised edges with minimal effort, letting the natural flavours shine with just a hint of seasoning. Simple, quick, and incredibly satisfying!
How to air-fry carrots perfectly
Make sure the carrots are scrubbed clean and preheat the air fryer to 200c. There is a no need to peel the carrots or remove the tops.
Place the carrots into the basket and drizzle with the olive oil and honey, then place into the air fryer for 15 minutes until they are tender and starting to caramelize on the outside.
Remove from the air fryer and transfer onto a serving platter. Season with Maldon Sea Salt and cracked black pepper to taste and then scatter over a few thyme leaves before serving.
Recipes to make with carrots
Here are a few delicious carrot recipes to try out during the week. Each recipe brings out the natural sweetness of carrots, beautifully balance by the clean, crisp finish of Maldon Sea Salt flakes.
Transform your ordinary carrots with a beautiful lemon and honey glaze. When roasted, carrots give a delicious, sweet and earthy taste. When paired with lemon, it adds a tasty citrusy kick, whilst a generous smothering of honey enhances the natural sweetness of the carrots.
This recipe was created by Rukmini Iyer, a celebrated author and culinary innovator, known as the queen of fuss-free flavour. The dish focuses on roasting carrots with coriander seeds under foil whilst making a rich, silky butter bean mash to pair with the carrots and soak up any leftover juices.
This versatile chickpea salad is perfect as a min dish, a side, or even for meal prep. Combining the creaminess of chickpeas with the vibrant pomegranate seeds, butternut squash and crunchy baby carrots, this dish is a flavour-packed powerhouse! A generous pinch of Maldon Garlic Sea Salt flakes elevates the flavours, making it the perfect plant-based option for any day of the week.
Indulge in the perfect autumn dish with our air fryer pumpkin gnocchi, served with a rich, creamy sauce. Roasted pumpkin, caramelised onions, and soft gnocchi come together, topped with crispy sage, toasted walnuts, and a sprinkle of parmesan. This comforting homemade meal is easy to prepare and bursting with seasonal flavours, offering a flavour-packed experience. This air fryer pumpkin gnocchi recipe will transform pillowy gnocchi into a golden, slightly crisp delight, enhanced by a luscious pumpkin-infused sauce!
Whether you’re a fan of a classic potato gnocchi or a lover of seasonal pumpkin puree, this dish brings together the earthy richness and the aromatic crunch of fried sage, and the creamy decadence of parmesan cheese. Ready in no time, this dish is a celebration of simplicity and flavour, perfect for weeknights or impressing dinner guests.
Here’s how to make the pumpkin gnocchi and crispy sage recipe…
Step 1
Start by preparing the pumpkin by peeling and deseeding it, then cutting it into small 2cm pieces. Then preheat your air fryer to the desired setting – we did ours at 180c. Place the diced pumpkin into the basket along with the onion wedges and drizzle with olive oil then season with Maldon Garlic Sea Salt and cracked black pepper.
Step 2
Cut the garlic bulb into half so the cloves are exposed and then wrap each half in kitchen foil. Place these wrapped bulbs into the basket with the pumpkin and onions. Place the basket into the air fryer and roast for 15 – 20 minutes until the pumpkin is tender and the onions have softened and charred, remove from the basket and set aside. Once cool enough to handle, unwrap the foiled garlic bulbs and the garlic should be golden and soft inside – if they need a little simply wrap them again and place back in the air fryer for 5 minutes more.
Step 3
In a small frying pan add some oil and heat to a medium heat, then add the sage leaves and allow then to fry for a minute or so until crisp then remove and set aside. Place the walnuts into the air fryer and toast for 5 minutes. Then remove and roughly chop.
Step 4
Place a large pan of salted water on to boil and season well with Maldon Sea Salt. Then cook the gnocchi according to the packet instructions, then drain them but make sure to reserve a large mug of the cooking water. Place the drained gnocchi into a large frying pan.
Step 5
Put the roasted pumpkin and onion into a blender. Squeeze the garlic out of the paper skins and add to the blender too. Then add the grated parmesan, some Maldon Garlic Sea Salt and cracked black pepper to the blender along with 50ml of pasta water. Blend until smooth, adding a little more pasta water if required.
Step 6
Tip the smooth sauce into the pan with the cooked gnocchi and gently heat through, tossing well. Again, you can add a splash more of the pasta water here if it’s looking a little thick – you want a nice glossy sauce.
Step 7
Serve the gnocchi in bowls and then top with the toasted walnuts, crispy sage leaves and some extra grated parmesan.
Alternative sauces you can use for your gnocchi
Here are three delicious sauces to try instead of pumpkin for your gnocchi recipe:
Pesto Sauce
Brighten your gnocchi with a vibrant basil pesto. Blend fresh basil leaves, garlic, pine nuts, parmesan cheese, olive oil and a pinch of Maldon Sea Salt until you get a smooth sauce. Toss in your cooked gnocchi for a fresh, herbaceous twist. This sauce is perfect for those looking for a light yet flavourful option!
Creamy Parmesan Alfredo Sauce
For a rich and indulgent option, whisk together cream, butter, and freshly grated parmesan cheese over medium heat until smooth and velvety. The creamy Alfredo sauce coats the gnocchi beautifully, creating a luxurious dish for a cosy dinner. Add a touch of nutmeg for extra depth.
Tomato Butter Sauce
A simple yet irresistible choice, this sauce combined the tanginess of tomatoes with the richness of butter. Simmer crushed tomatoes with a generous amount of butter, garlic and a pinch of Maldon Sea Salt until thickened. Toss the gnocchi in the sauce and finish with fresh basil and parmesan for a comforting, hearty meal.
Each of these sauces offers a unique flavour profile, ensuring there’s something for evert palate. However, one of our favourites is a classic brown butter sauce. This is made by cooking unsalted butter in a pan until the milk solids turn slightly brown, giving a nutty, toasty flavour. The French name for brown butter is ‘beurre noisette’ which translates to ‘hazelnut butter’.
How to make brown butter sauce
If you’re looking to elevate your classic potato gnocchi recipe, brown butter sauce is a game-changer. Brown butter’s nutty caramelised richness perfectly compliments the light, pillowy texture of potato gnocchi, creating a luxurious yet simple dish. To make this alternative sauce, melt 150g unsalted butter in a pan over medium heart, stirring until it turns golden brown and develops a warm, toasty aroma. Add crispy sage leaves for an earthy kick and a pinch of Maldon Sea Salt and cracked black pepper to elevate the flavours. The brown butter sauce clings to each gnocchi, creating a dish that’s indulgent, aromatic, and incredibly satisfying. Top with freshly grated parmesan for a final touch of decadence.
How to make gnocchi without using potatoes
Here are three creative ways to make gnocchi without using potatoes:
Replace traditional potatoes with pumpkin puree or mashed sweet potato for a flavourful twist. These ingredients add a hint of natural sweetness and vibrant colour to the gnocchi. Mix the puree with flour, egg, Maldon Sea Salt and a pinch of nutmeg or cinnamon for an autumn-inspired version that pairs beautifully with brown butter or cream sauces.
Cauliflower Gnocchi
For a low-carb and gluten-free option, use cauliflower! Steam or boil cauliflower florets until tender, then blend them into a smooth puree. Combine the puree with almond flour, an egg and Maldon Sea Salt to form a dough. This version is healthy and still satisfying, with a slightly nutty taste.
Ricotta Gnocchi
Craving indulgence? Swap the potatoes for creamy ricotta cheese to create light and tender gnocchi bites. Ricotta gnocchi, also known as ‘gnocchi di ricotta’ originates from Italy, and is similar to ‘Gnudi’ which is gnocchi-like dumplings filled with ricotta cheese and semolina.
Simply mix ricotta with flour, parmesan cheese and a pinch of Maldon Sea Salt. The dough comes together quickly and requires less kneading, resulting in soft, melt-in-your-mouth gnocchi with a subtle cheesy flavour.
If you’re looking for a snack that’s both simple and sophisticated, charred Brussels sprouts on toast with ricotta and parmesan is your go-to festive treat! This delightful combination of crispy, oven-roasted Brussels sprouts, creamy ricotta, and tangy parmesan creates a mouth-watering appetizer, perfect for holiday gatherings. Nestled atop toasted sourdough, and finished with a sprinkle of Maldon Sea Salt, cracked black pepper, and a hint of lemon zest, this dish is packed with vibrant flavours and textures. For an added crunch, hazelnuts round out the recipe, making it a memorable dish that highlight seasonal product while keeping things easy and delicious!
Brussels sprouts, when charred to perfection, bring out their natural sweetness with a smoky edge that pairs beautifully with the creamy ricotta base. Tossed in olive oil, roasted to a golden crispy, and layered on slices of freshly toasted sourdough, these sprouts create an irresistible contrast between the crunch of the bread and their tender interior. The parmesan adds a sharp, salty bite, while the bright lemon zest and crunchy hazelnuts elevate the snack into something truly special.
Ideal as a light starter, festive canape, or even a creative side dish, this easy Brussels sprouts recipe is a delicious way to celebrate the season with wholesome, bold flavours.
Best Way to Roast Brussel Sprouts
Roasting Brussel sprouts to perfection involves coating them evenly with olive oil and seasoning them generously with Maldon Sea Salt and cracked black pepper. Spread them out on a large baking tray to ensure they roast evenly without steaming, making sure to check them halfway through roasting.
Making Charred Brussel Sprouts on Toast with Ricotta and Parmesan
Prepare the Ingredients:
Preheat your oven to 180°C. Halve the Brussel sprouts and place them on a large baking tray. Drizzle with olive oil and season with a pinch of Maldon Sea Salt and cracked black pepper.
Roast the Brussel Sprouts:
Place the tray in the oven and roast for 15-20 minutes until the Brussel sprouts are tender and charred in places, giving them a deep, roasted flavour.
Prepare the Toast and Ricotta Spread:
Toast the two slices of sourdough bread to your preference. In a small bowl, mix together the ricotta with the zest of half a lemon, adding a pinch of Maldon Sea Salt and black pepper to taste. Spread this ricotta mixture onto each piece of toast.
Assemble the Toast:
Roughly chop the toasted hazelnuts and have the finely grated parmesan ready. Top each slice of toast with the charred Brussel sprouts, followed by a scattering of toasted hazelnuts and a generous amount of grated parmesan. Serve immediately for a delightful crunch and creamy texture.
How to Make Charred Brussel Sprouts on Toast with Ricotta and Parmesan
Preheat the oven to 180c.
Place the Brussel sprouts onto a large baking tray and drizzle with the olive oil, then season with Maldon Sea Salt and black pepper. Place into the oven and roast for 15 – 20 minutes until charred in places.
Toast the two pieces of sourdough bread. In a small bowl mix together the ricotta and lemon zest along with some Maldon Sea Salt and black pepper. Then spread the ricotta mixture on top of each toast. Roughly chop the toasted hazelnuts.
Top each toast with the charred Brussel sprouts, a scattering of toasted hazelnuts and some grated parmesan cheese. Serve immediately.
Can You Freeze Roasted Brussel Sprouts?
Yes, you can freeze roasted Brussel sprouts. Once cooled, place them in a single layer on a baking tray to freeze. Once frozen, transfer to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Reheat in the oven to maintain their crispiness.
Healthy Brussel Sprouts Recipe
This recipe features healthy Brussel sprouts roasted to perfection, paired with creamy ricotta, crunchy hazelnuts, and tangy parmesan on sourdough toast. This dish is not only delicious but also packed with nutrients, making it an ideal vegetarian option for any meal. If you are craving something a little different, why not try Joe Woodhouse’s delicious roast Brussels sprouts with whipped tahini, paid with a spicy tomato chutney and a gorgeous crouton crumb.
In this cookbook, Romy shares over 70 recipes which are inspired by her beloved family, with flavours that define her childhood. From iconic dishes like Butter Chicken, which is a staple in every Indian home, to the delicious simplicity of a Masala Omelette, Romy invites cooks to savour the authentic tastes of India without a fuss! The instructions for each dish are easy to follow along with readily available ingredients. Every dish is designed with the home cook in mind, ensuring that your journey into Indian cuisine is as delightful as it is delicious!
Today we’re sharing Romy’s delicious beetroot croquettes, also known as chaap!
How to make beetroot croquettes
These beetroot croquettes (or chaap), are succulent and flavourful. They have the perfect balance of colour, texture and taste. The distinctive earth flavour of the beetroot combines beautifully with the potato, carrots and spices. It can be enjoyed as an appetiser or as a side dish.
Place the potato in a saucepan (there is no need to peel it), cover with hot water and bring to a boil. Cook the potato until the flesh is soft, then remove from the heat and leave to cool.
When the potato is cool enough to handle, remove the skin. Grate (shred) the potato into a bowl. Grate the beetroot (wear rubber gloves to prevent staining your hands) into a separate bowl, then grate the carrots into a third bowl and set aside.
Place all the whole spices in a frying pan (skillet) over a low heat and toast them until they start to release their aromas. Remove from the heat and leave the spices to cool before grinding them to a powder with a pestle and mortar.
Heat the mustard oil in a pan over a medium heat. Once the oil is hot, add the peanuts and cook for1 minute. Add the ginger and chillies, cook for 1minute, then add the grated beetroot and carrot and mix. Cover the pan with a lid and cook for 5 minutes. Add the potatoes, all the toasted spices and the Maldon Sea Salt, mix well, then cook for a further few minutes. Remove from the heat and leave the mixture to cool before rolling it into 10 equal-sized cylindrical shapes.
Whisk together the cornflour and plain flour with30 ml (1 Fl oz/2 tablespoons) water in a bowl. Place the breadcrumbs in a shallow dish. Heat the frying oil in a deep pan to 170°C/340°F. Drop in a tiny bit of batter; if it floats, the oil is hot enough. Dip one of the cylinders into the batter, then roll it in the breadcrumbs to coat it on all sides. Deep fry until golden and crispy. Repeat with all of the cylinders, then serve with your favourite chutney.
Where to buy Romy Gill’s India: Recipes from Home
You can find where to purchase Romy’s NEW cookbook here and start being creative with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Romy’s recipes!
