Ingredient: Vegetables

  1. Put the potatoes in a large pot of salted water, bring up to a boil then reduce to a lively simmer for 5 minutes. Drain and leave to steam dry in the colander.
  2. Preheat the air fryer/oven to 190C fan.
  3. If using the oven, drizzle the oil in your largest roasting tray and put it in the oven for 10 minutes for the oil to heat up. Once hot, carefully add the potatoes, gently toss and season with a good pinch of Maldon garlic salt. Roast for 20 minutes then then add the garlic and herbs to the tray, toss gently, and return to the oven for a further 10-15 minutes until golden and crisp.
  4. If using the air fryer, toss the potatoes with the oil and a good pinch of Maldon Garlic Sea Salt. Tip into the bottom of the air fryer and cook for 25 minutes before adding the garlic and herbs, tossing gently, and returning to the air fryer for a further 10-20 minutes until golden and crisp.

Recipe created by Helena and Vikki Moursellas

What is a dakos salad?

A dakos salad (also known as koukouvagia in Crete) is a traditional dish that’s made of barley rusk (a hard, dry bread that softens when topped with juicy tomatoes and olive oil), tomatoes (finely chopped or grated), a soft Greek cheese (either feta of mizithra), extra virgin olive oil, oregano and olives.

It’s often eaten as a light meal or appetiser, similar to bruschetta, but uniquely Cretan.

Barley rusks (paximadi) are a key component of this traditional salad from the island of Crete. The rusks are typically broken into smaller pieces to make them easier to enjoy, their dry, hard texture soaks up all those tomato juices nicely.

How to make a dakos salad

  1. Grate half the tomatoes and set aside.
  2. Roughly chop the remaining tomatoes and place in a large serving bowl with the
    olives and capers.
  3. In a small bowl, whisk together the olive oil and vinegar. Season with Maldon Original Sea Salt flakes
    and cracked pepper.
  4. Add the rusk pieces to the serving bowl and toss with the grated tomato and the
    dressing. Allow the rusks to briefly soak up all the beautiful juices – about 5 minutes
    should do.
  5. To serve, crumble the feta over the salad and scatter with the dried and
    fresh oregano.

Can you prepare this beforehand?

This salad is best prepared fresh, as you don’t want the rusks to become too soggy.

What to serve with a dakos salad?

You should pair a dakos salad with chicken souvlaki and a handful of Greek-style fries. The dakos salad is light, tangy and refreshing from the tomato, olive oil and cheese. The chicken souvlaki brings savoury, smoky protein that compliments the freshness of the salad. Meanwhile, the Greek-style fries adds that comforting, crispy, herby element that you crave for dinner.

A crisp white wine pairs beautifully with the dish. The acidity helps cut through the richness of the cheese and fries.

These griddled sweet potatoes deliver the best of both worlds: deep char from a hot cast‑iron griddle and a tender‑centre finish in the oven. Tossed with olive oil and seasoned with Maldon Original Sea Salt, the wedges pair perfectly with a zesty coriander‑mint mayo brightened with lime and a touch of chilli. An easy grilled sweet potato side for BBQs, weeknights and sharing platters.

How to Make Griddled Sweet Potatoes with Herby Mayo

Step 1 – Preheat & Prep

Step 2 – Griddle the Wedges

Step 3 – Finish in the Oven

Step 4 – Make the Herby Mayo

Step 5 – Serve

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Storage & Reheating

Make pizzeria‑style pizza at home with this easy dough and San Marzano sauce, baked on a Le Creuset BBQ pizza pan for a crisp base and chewy, blistered crust. The dough mixes in minutes, proves until airy, then stretches easily for topping with mozzarella, basil and your favourites. A pinch of Maldon Original Sea Salt in the dough and sauce brings clean, bright flavour — perfect for pizza night or summer BBQs.

How to Cook Pizza on a Le Creuset BBQ Pizza Pan (Quick Steps)

How to Make Pizza on a Le Creuset BBQ Pizza Pan (Detailed Version)

Step 1 – Mix and Prove the Dough

Step 2 – Divide the Ball

Step 3 – Make the Sauce

Step 4 – Preheat the Pan

Step 5 – Shape, Top and Bake

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Storage & Reheating

This oven‑baked ratatouille layers thin slices of aubergine, courgette and tomato in neat concentric circles for maximum flavour and a beautiful finish. Seasoned with Maldon Original Sea Salt, oregano and olive oil, the vegetables bake until tender with lightly caramelised edges. It’s an easy ratatouille recipe that celebrates peak‑summer produce, delicious warm or at room temperature and perfect as a vegetarian side or light main with crusty bread.

How to Make Oven-Baked Ratatouille?

How to Make Oven-Baked Ratatouille (Detailed Version)

Step 1 – Heat the Oven & Slice Evenly

Step 2 – Arrange the Vegetables

Step 3 – Bake to Tender & Caramelise

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Storage & Reheating

  1. Heat 3 tbsp olive oil in a large, heavy based pot. Once hot, add the minced beef and season with Maldon Original Sea Salt and pepper. Fry over a medium-high for about 10 minutes, breaking up the meat with your wooden spoon until well browned. You don’t want the pot to be too crowded otherwise the meat will steam rather than brown, so work in two batches if needed.
  2. Scoop the meat out of the pot into a bowl and set aside. Add another 3 tbsp olive oil to the pot, along with the onions, peppers and garlic. Season with Maldon salt and pepper and cook gently over a medium low heat for about 15 minutes, stirring every so often, until soft.
  3. Add the meat back into the pot, along with the tomatoes. Fill each tin halfway with water, swill it around to get every last bit of tomato, then add the liquid to the pot. Bring up to a simmer then leave to blip away for 45 minutes, stirring every so often to ensure it’s not sticking on the bottom of the pot, until thickened and reduced. Stir through the oregano and basil, then taste for seasoning.
  4. Bring a large pot of salted water to the boil and cook the lasagne sheets in a few batches for just 2 minutes until no longer rigid but still very al dente, then transfer to an oiled baking tray. Drizzle the sheets with a little olive oil so they don’t stick to one another.
  5. Preheat the oven to 180C fan.
  6. To assemble the lasagne, spoon a couple of ladles of the meat sauce into a large, rectangular baking dish (about 30cm by 20cm). Cover with lasagne sheets then add a single layer of courgette slices. Season the courgettes with a small pinch of Maldon Original Sea Salt and pepper. Dot with roughly a third of the torn mozzarella, grate over roughly a third of the parmesan, and drizzle over roughly a third of the double cream. Repeat this layering process (meat sauce, lasagne sheets, courgette slices, seasoning, cheeses and cream) twice more. Drizzle the top with a little olive oil and cover the dish with foil. Put the dish on a baking tray (this will catch any spill over while baking).
  7. Bake for 20 minutes then remove the foil and bake a further 20 minutes until golden and bubbling. Leave to stand for 20-30 minutes before serving (this allows the layers to settle and makes it easier to slice).

Created by Shane M. McBagley

How to cook cod on the barbecue

  1. Preheat the grill to 200°C.
  2. Pat the cod dry with kitchen paper. Drizzle the skin side with oil and season generously with Maldon Smoked Sea Salt.
  3. Place the cod skin side down on the grill grates. Press gently with a fish slice to ensure contact.
  4. When the skin is crisp and lifts easily from the grill, transfer the cod flesh side down.
  5. Move to indirect heat and cook until the fish reaches an internal temperature of 62°C.

How to make the brown butter & lime Hollandaise

  1. In a saucepan over medium heat, brown the butter gently, stirring often to prevent burning.
  2. Grill the lime halves, cut side down, to intensify their flavour.
  3. In a bowl, whisk the egg yolks with the lime zest, juice, and a pinch of Maldon Sea Salt until light and frothy.
  4. Slowly drizzle in the browned butter, whisking constantly to form a silky emulsion.
  5. Season to taste and keep warm.

How to make Bombay potato cakes

  1. Slice the leeks in half lengthwise and grill cut side down until tender. Let cool slightly.
  2. Lightly crush the par-boiled potatoes. Thinly slice the grilled leeks and mix with the potatoes.
  3. Add the garlic, nigella seeds, chilli Maldon salt, curry powder, and a drizzle of oil.
  4. Form into thick patties and place on a cedar plank. Drizzle with oil and roast over indirect heat until golden and crisp.

How to make a tomato salad

  1. Combine chopped cherry tomatoes (cut in half), dill, nigella seeds, lemon zest and juice, cracked pepper, Maldon Sea Salt, and olive oil.
  2. Stir gently and let sit for 5–10 minutes before serving.

How to assemble

  1. Spoon a little hollandaise onto each plate.
  2. Place a Bombay potato cake in the centre.
  3. Top with the cedar plank cod.
  4. Spoon over the tomato salad.
  5. Finish with a final sprinkle of Maldon Smoked Sea Salt and a squeeze of fresh lime juice.

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?

How to Make Charred Broccoli Salad with Feta, Almonds & Mint

Step 1 Roast the Broccoli

  1. 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.
  2. Toss florets with 3 tbsp olive oil and a good pinch of Maldon Original Sea Salt.
  3. Spread in a single layer on your largest baking tray (use two if needed so broccoli browns, not steams).
  4. Roast 15–20 minutes until tender with deeply charred edges. Texture cue: tender‑crisp with caramelised tips.

Step 2 – Make the Lemon-Garlic Dressing

  1. Whisk lemon zest and juice, 5 tbsp olive oil, honey, grated garlic and chilli flakes.
  2. Season with a pinch of Maldon Garlic Sea Salt to taste.

Step 3 – Assemble and Serve

  1. Pile warm broccoli onto a large platter.
  2. Top with crumbled feta, toasted almonds and mint leaves.
  3. Drizzle over half the dressing; serve the rest alongside so guests can add more. You can serve at either warm or room remperature.

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These quick pickled red onions are the easiest way to add tangy crunch and colour to everything from tacos to salads. A hot brine of apple cider vinegar, warm spices and honey is poured over thinly sliced onions, then finished with Himalayan Pink Salt, Selected by Maldon for clean, bright seasoning. They turn vivid pink in just a few hours and keep well in the fridge — an effortless, make‑ahead topping you’ll use all week.

How to Make Quick Pickled Red Onions?

How to Make Quick Pickled Red Onions (Detailed Version)

Step 1 – Prep the Jar & Onions

Step 2 – Make the Hot Brine

Step 3 – Pour & Seal

Step 4 – Chill & Serve

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When the heat of summer sets in, nothing hits the spot quite like a chilled bowl of gazpacho. This classic Andalusian soup is a vibrant blend of ripe tomatoes, crisp cucumbers and punchy onions, all pureed to smooth perfect. Light, hydrating, and bursting with garden-fresh flavour. It’s the ultimate warm-weather dish.

What takes this gazpacho to the next level is a finishing touch of Maldon Chilli Sea Salt. It’s delicate flakes and gentle heat from the Aleppo pepper and bird’s eye chilli adds a kick to the natural sweetness of the tomatoes whilst adding a subtle heat that lingers just enough to keep each spoonful exciting. Serve it topped with diced cucumber, juicy tomato halves, a drizzle of extra virgin olive oil, and fresh basil leaves.

How to Make Gazpacho

Step 1 – Tame the Onion

Step 2 – Blend the Soup

Step 3 – Chill

Step 4 – Make the Topping & Serve

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Storage & Make-Ahead