Celebrate winter flavours in style with this stunning vegetable pithivier, a French-inspired centrepiece that’s as beautiful as it is delicious. It’s essentially a doomed filling of sweet caramelised onions, earthy cooked chestnuts, and vibrant winter veg – think tender butternut squash slices, jewel-toned beetroot slices and wilted spinach with grated nutmeg. All encased in buttery puff pastry lid and base, baked until golden and crisp with flaky layers.
The recipe is all about low and slow, caramelising onions in a heavy-based pot, layering in vegetables for depth and colour. Season generously with Maldon Original Sea Salt flakes for a delicious crunch. Once assembled, you can score the pastry with a lattice or spiral pattern, crush with egg wash for that irresistible shine, and bake on a preheated tray in a fan oven until the pastry in bronzed nicely.
Serve warm with a dollop of horseradish crème fraiche and a sprinkle of fresh dill for brightness. Perfect for a festive table or an elegant vegetarian main.
How to Make a Vegetable Pithivier
Equipment needed:
Heavy‑based pot, 2 large roasting trays, large frying pan or wide pot with lid, pastry brush, sharp knife for scoring, baking sheet (preferably preheated), 30 cm and 25 cm guides/plates for cutting circles, parchment
Step 1 – Caramelise the Onions
Heat 2 tbsp olive oil in a heavy‑based pot over medium‑low.
Add onions and a generous pinch of Maldon Sea Salt; cook 40–50 minutes, stirring occasionally, until deeply caramelised.
Stir in butter, caraway seeds and chestnuts; cook 5 minutes until fragrant and lightly browned. Cool.
Step 2 – Roast the Root Vegetables
Heat oven to 200°C fan (220°C conventional / 425°F).
Arrange squash on one tray, beetroot on another. Drizzle with olive oil, season with Maldon Sea Salt, and roast 30–35 minutes until tender and golden. Cool.
Step 3 – Wild and Season the Spinach
In a large pan over medium heat, add washed spinach (with residual water). Cook until just wilted and bright.
Cool, squeeze out excess liquid thoroughly, then season with grated nutmeg, black pepper and Maldon Sea Salt.
Step 4 – Cut the Pastry
Roll pastry sheets to ~2 mm thick. Cut one 25 cm circle (base) and one 30 cm circle (lid).
Step 5 – Build the Dome
Place the 25 cm base on parchment. Spread onion‑chestnut mixture inside, leaving a 2 cm border.
Layer squash, then beetroot, then spinach, shaping into a compact dome.
Step 6 – Enclose, Score and Chill
Brush border with beaten egg. Drape the 30 cm lid over the filling, smoothing to encase with no air pockets.
Seal edges firmly; trim neatly.
Lightly score from top to edge in curved lines to create the classic spiral. Chill 20 minutes while you heat oven to 180°C fan (200°C conventional / 400°F).
Step 7 – Bake and Serve
Brush all over with egg wash. Bake 40–45 minutes until deep golden and crisp.
Mix horseradish, crème fraîche, dill and black pepper. Slice and serve with the dill horseradish crème.
Texture/Doneness cues: Pastry is richly golden with defined layers; base is crisp; filling hot throughout.
Tips & FAQs
Tips:
Keep fillings cool and relatively dry to avoid a soggy base—squeeze spinach well and cool onions/veg completely.
Build a stable dome: heavier veg (onion/chestnut, squash, beetroot) beneath, drier spinach on top.
For extra shine and lift, egg‑wash twice: once before chilling and again just before baking.
Bake on a preheated tray or baking steel for a crisp bottom.
FAQs:
What is a pithiver?
A pithivier is a round, enclosed pie made with puff pastry and filled with either sweet almond cream (frangipane) or savoury ingredients. It’s signature look comes from the domed shape and decorative scoring on top, which helps the pastry rise beautifully and give it that elegant, spiral finish.
What did the pithivier originate from?
The pithivier originates from France, specifically from the town of Pithiviers in the Loiret region. The pie was a way to showcase rich fillings and buttery pastry for special occasion, which is why it’s often associated with festive or celebratory meals.
What pastry is best for a pithivier?
All‑butter puff pastry gives superior lift and flavour. Roll to ~2 mm for clean layers without blow‑outs.
How do I prevent a soggy bottom?
Cool fillings fully, squeeze spinach dry, seal edges well, and bake on a preheated tray at 180°C fan.
Can I make this ahead?
Cook onions and roast veg up to 1 day ahead. Assemble and chill the unbaked pithivier for up to 24 hours, then bake fresh.
Can I freeze a pithivier?
Yes. Freeze assembled but unbaked on a tray, then wrap. Bake from frozen at 180°C fan, adding 10–15 minutes; tent with foil if over‑browning.
How long does it take to bake?
40–45 minutes at 180°C fan (200°C / 400°F), until deep golden and piping hot.
Pair with the dill horseradish crème or a light gravy.
Finish slices with a pinch of Maldon flakes for sparkle and seasoning at the table.
Storage & Reheating
Fridge: Cool, then refrigerate slices up to 3 days.
Reheat: 170°C fan (190°C / 375°F) 12–15 minutes on a tray until hot and crisp.
Freeze: See FAQ; reheat from frozen until pastry is crisp and centre is steaming.
Made This Already?
Rate the recipe and share your tips in the comments. For more festive vegetarian mains, browse our Christmas 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.
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.
Bring bold flavours and vibrant colour to your Diwali table with Romy Gill’s whole roasted spiced cauliflower, a showstopping dish that’s as nourishing as it is festive. Marinated in a fragrant homemade spice blend and roasted until golden and tender, the cauliflower is served atop of a creamy bed of homemade hummus, creating a beautiful contrast of textures and tastes. .
The final flourish – a sprinkle of Himalayan Pink Salt, Selected by Maldon – adds a delicate mineral depth that enhances every bite. This dish is a celebration of spice, warmth, and togetherness, perfect for sharing with loves ones during the Festival of Lights.
How To Make a Whole Roasted Spiced Cauliflower Served on Hummus?
Photography by Matt Inwood
Start by making the spice blend. Place all the listed ingredients into a blender, blitzing until it becomes a fine powder. Pour into a small dish and keep aside.
In a bowl, add the spice blend and oil together and whisk it. Rub the blend all over the cauliflower evenly. Transfer to a baking tray with parchment paper underneath, and leave aside for 15 minutes at room temperature, to marinate.
In the meantime, pre-heat the oven at 200 degrees.
Cover the marinated cauliflower with foil before placing in the oven. Cook for 25 minutes. After 25 minutes remove the foil and cook for another 20 minutes. Please note, that all ovens are different, so if it needs another 5 minutes then please do give an extra 5 minutes to ensure the cauliflower is roasted evenly.
Whilst the cauliflower is cooling, make the hummus. Place all the listed ingredients into a a blender and blitz until it becomes a creamy thick paste.
Add a generous spoonful of hummus onto the plate, placing the whole roasted cauliflower on top.
Serve with roasted cauliflower and small handful of green roasted pumpkin seeds.
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
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’, 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!
Preheat the oven to 180C fan.
Toss the sausages, squash wedges, onion wedges, leek chunks, apples, oregano and olive oil in your largest roasting tray. Season with Maldon Sea Salt and lay the sausages on top of the vegetables.
Roast for 25 minutes then remove from the oven and add the stock to the base of the tray. Return to the oven for a further 25 minutes until the sausages are well browned and cooked through.
Meanwhile, for the mash, put the potatoes and parsnips in a large pot of cold salted water. Bring to the boil and cook for 10-15 minutes until the potatoes and parsnips fall off an inserted fork. Drain and leave to steam dry in the colander for a few minutes then return to the pot and mash with the butter. Once at your preferred consistency, stir in the sour cream and season to taste with Maldon Garlic Sea Salt and black pepper.
Scatter the chives over the mash and serve the sausages and vegetables straight from the tray.
Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
For the pastry, mix the flour and salt in a large mixing bowl. Rub in the butter cubes with your fingertips until the mixture resembles breadcrumbs. Drizzle over the vinegar and water then use your fingertips to gently toss and distribute the liquid. Use the palm of your hand to bring everything together until it forms a shaggy dough.
Tip onto a work surface, pat and cup the dough into a disc. Wrap in parchment paper and chill in the fridge for at least an hour as you get on with the filling.
Preheat the oven to 200C.
Spread the squash, onions and carrots out on your largest roasting tray. You don’t want the vegetables to be overcrowded otherwise they’ll steam rather than brown, so use two trays if needed. Drizzle with olive oil and season with Maldon Sea Salt and black pepper. Roast for 25 minutes until lightly golden and beginning to caramelise. Leave to cool.
Mix the crème fraiche, cheddar, Dijon mustard and herbs.
Roll the pastry out to the thickness of a pound coin, about 30cm in diameter, and transfer to a parchment lined baking tray. Spread the crème fraiche mixture onto the pastry, leaving a 2-inch border. Top the crème fraiche mixture with the cooled roasted vegetables. Fold the pastry border up and over the filling, slightly overlapping the pastry at regular intervals. Brush the pastry with a beaten egg, then bake for 45-50 minutes, rotating the tray after 30 minutes, until golden and crisp.
Leave to settle for about 10 minutes before slicing and serving.
Preheat the oven to 200C fan.
Put the whole beetroots and thyme on a baking tray. Drizzle over 2 tbsp vinegar and 2 tbsp olive oil. Season with Maldon Sea Salt. Cover the tray with a layer of parchment paper, followed by a layer of foil. Tuck the foil round the edges of the tray to create a sealed environment for the beetroot to steam.
Roast for 30-45 minutes, depending on the size of the beetroots, until tender (check by inserting a knife, it should go in easily).
Once the beetroot is just cool enough to handle, cut into wedges and return to the tray with all the roasting juices. Add the remaining 2 tbsp olive oil and drizzle over the honey. Toss gently to coat and return to the oven for 20 minutes until caramelised.
Drizzle over the remaining vinegar and extra honey to serve.
