Season: Autumn

Aubergine is one of the most underrated vegetables in the kitchen. Often overlooked in favour of more familiar seasonal ingredients, it can sometimes be dismissed as ‘bland’ or ‘difficult to cook’. Yet when prepared properly, aubergine transforms into something truly special, with a silky-soft centre, crisp golden exterior and an incredible ability to absorb bold flavours.

In this exclusive collaboration with Fallow Chefs, we’ve taken aubergine to new heights. Inspired by Fallow’s innovative approach to flavour, this striking Blooming Aubergine combines the delicate seasoning power of Sicilian Fine Sea Salt, Selected by Maldon, the signature crunch of Maldon Original Sea Salt Flakes, and the sweet heat of Fallow Chefs Sriracha Hot Honey. The result is a showstopping dish that’s crispy, vibrant and packed with layers of umami, spice and texture.

Perfect as a starter, side dish or centrepiece for entertaining, this recipe proves that aubergine deserved a place firmly in the spotlight.

About Fallow Chefs

Founded by acclaimed chefs Jack Croft and Will Murray, Fallow has become one of London’s most celebrated restaurants, earning a loyal following for its innovative approach to modern British cooking, bold flavours and commitment to sustainability. Known for transforming humble ingredients into unforgettable dishes, Fallow has built a reputation for creativity both in the restaurant and across its hugely popular social media channels.

How to Make a Blooming Aubergine with Fallow Chefs Sriracha Hot Honey

Fallow Chefs x Maldon Salt Blooming Aubergine Recipe

Prepare the Aubergine

Keeping the stem intact, peel the aubergine.
Slice lengthways through the aubergine four times to create eight equal baton, still attached at the top.
Sprinkling generously all over with Sicilian Fine Sea Salt, Selected by Maldon and leave on a tray for 30 minutes to dry brine.

Make the Miso Buttermilk Dressing

Combine the white miso, mirin, soy sauce, rice wine vinegar, garlic, ginger, lime juice and zest.
Blend until smooth and fully combined.
Add the buttermilk, whisk together and set aside.

Make the Black Pepper Ranch

Combine all ranch ingredients in a bowl.
Whisk until smooth and well incorporated.

Coat and Fry the Aubergine

Squeeze out as much moisture as possible from the aubergine and pat dry.
Dust thoroughly with flour, ensuring the inside of each baton is evenly coated.
Whisk the eggs in a bowl.
Dip the aubergine into the egg, then coast generously with panko breadcrumbs.
Heat neutral oil to 180°C.
Carefully lower the aubergine into the oil and dry for around 3 minutes until crisp and golden brown. Drain on kitchen paper.

Make the Crispy Curry Leaves

Fry the curry leaves into the hot oil for 30 seconds.
Remove with a slotted spoon and drain on kitchen paper.

Finish and Serve

Drizzle the fried aubergine generously with Fallow Chefs Sriracha Hot Honey.
Sprinkle with Maldon Original Sea Salt Flakes and black sesame seeds.
Spoon 4-5 tablespoons of the miso dressing onto the centre of a serving plate.
Place the blooming aubergine on top.
Dot the black pepper ranch over the aubergine.
Scatter over the crispy curry leaves and finish with an extra drizzle of hot honey and a final pinch of Maldon Original Sea Salt Flakes.

Why You’ll Love This Recipe

This dish is a celebration of texture and flavour. The dry brining process with Sicilian Fine Sea Salt helps draw out excess moisture, resulting in an aubergine that’s beautifully tender inside while achieving a crisp, golden coating. Layered with rich miso dressing, peppery ranch, aromatic curry leaves and the sweet-spicy kick of Fallow Chefs Sriracha Hot Honey, every bite delivers something unexpected.

Whether you’re already an aubergine enthusiast or looking to give this often-overlooked vegetable another chance, this recipe is guaranteed to chance your mind.

Want to see it come together? Watch the full recipe from Maldon Salt and Fallow Chefs on Instagram here.

Looking for a flavour-packed chicken dinner that’s easy enough for weeknights but impressive enough to serve to guests? This Harissa & Honey Chicken with Lentil Couscous and Cucumber Yogurt combines sweet honey, smoky harissa and the distinctive crunch of Maldon Smoked Sea Salt Flakes for a dish that’s rich in flavour and wonderfully balanced. Tender glazed chicken sits atop fluffy couscous and lentils, while a cooling cucumber and dill yogurt adds a fresh, vibrant finish.

Created by food writer and cook Margie Nomura, this easy chicken and couscous recipe is packed with contrasting textures and bold Mediterranean-inspired flavours. The smoky heat of harissa, sweetness of honey and citrusy brightness of lemon come together beautifully, making this a satisfying family meal that’s ready in under 40 minutes. Perfect for a midweek supper, meal prep or casual entertaining, it’s a recipe you’ll want to make again and again.

How to Make Harissa and Honey Chicken with Lentil Couscous and Cucumber Yogurt

Season the chicken with salt and pepper. Heat a little olive oil in a large frying pan and cook the thighs for about 4–5 minutes on each side, until golden. Skin-on thighs may need a little longer on the skin side to crisp up.
Mix the harissa, honey and half the lemon juice and a pinch of the Maldon Smoked Sea Salt Flakes. Turn the heat down, pour the mixture into the pan and spoon it over the chicken for a couple of minutes, until glossy and the chicken is cooked through. Transfer the chicken to a plate, leaving the sauce in the pan.
Add the couscous and drained lentils to the pan and stir them through the sauce. Pour in the hot stock, cover with a lid and take off the heat. Leave for 5 minutes.
Meanwhile, mix the cucumber, yoghurt, dill and remaining lemon juice. Season to taste.
Fluff the couscous with a fork. Slice the chicken and arrange it on top, then spoon over the cucumber yoghurt. Finish with a drizzle of olive oil and more dill and another little pinch of the Maldon Smoked Sea Salt Flakes.

Tasting notes

The first 8–10 minutes gives the chicken colour, but thigh size varies. Make sure it’s fully cooked during the glazing step before taking it out of the pan; it won’t cook further while the couscous sits

We’ve teamed up with Annie Mae Herring (also known as The Culinary Bee) to bring back an absolute British icon that is the Butterscotch Tart.

A gloriously wobbly, ridiculously nostalgic school pudding with buttery pastry and a thick, silky butterscotch filling. And for this one, we’ve seasoned it with Maldon Original Sea Salt Flakes because you need to season your desserts.

Why? A butterscotch tart is rich and sweet whereby Maldon Sea Salt is crushed directly into the butterscotch filling to balance the brown sugar and caramel richness, then finished on top of the tart to give tiny pops of salinity that make the butterscotch elevated.

How To Make Butterscotch Tart

Butterscotch tart with Annie Mae Herring and Maldon Salt

Heat the oven to 180°C fan.
Rub the butter into the flour and icing sugar until it resembles breadcrumbs. Add the egg yolk and enough cold water to bring everything together. Wrap and chill for 30 minutes.
Roll out the pastry and line a 23cm tart tin. Chill for another 15 minutes, prick the base, then line with baking paper and baking beans. Blind bake for 15 minutes. Remove the paper and beans and bake for another 8 to 10 minutes until lightly golden. Leave to cool completely.
For the filling, melt the butter in a saucepan over a medium heat. Add the dark brown sugar and stir until dissolved.
Whisk in the flour and cook for 1 minute. Gradually pour in the milk, whisking continuously, followed by the double cream. Add the vanilla and crushed Maldon Original Sea Salt Flakes.
Cook gently for 6 to 8 minutes, whisking regularly, until you have a thick, glossy butterscotch that coats the back of a spoon.
Pour into the cooled pastry case and smooth the top. Allow to cool, then refrigerate for at least 4 hours, or preferably overnight, until completely set.
Just before serving, finish with a final pinch of Maldon Original Sea Salt Flakes.

An Italian Classic Reimagined

To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook Giuseppe Federici (@sepps) to showcase recipes inspired by the flavours, traditions and family food culture that define Italian cooking. This indulgent Vegan Tiramisu combines rich espresso, creamy Biscoff filling and a subtle salted coffee cream, creating a delicious twist on one of Italy’s most iconic dessert.

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 at the heart of everything he creates.

Today, Giuseppe shares authentic Italian recipe videos, family traditions and cooking inspirations with his hugely engaged audience. His beloved videos cooking alongside his Nonna have captured the hearts of millions and inspired his cookbook – Cooking with Nonna – a collection of treasured family recipes and stories based down through generations with a plant-based twist.

Introducing Sicilian Fine Sea Salt, Selected by Maldon

Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is celebrated for its balanced flavour and delicate texture. Naturally dried in the Mediterranean breeze and selected by Maldon’s Master Salt Merchants, this versatile fine sea salt dissolves easily and seasons evenly throughout cooking and baking.

In desserts, a touch of fine sea salt helps enhance sweetness, balance richness and enhances complex flavours such as coffee, chocolate and caramel.

How to Make Vegan Tiramisu with Biscoff

This irresistible vegan tiramisu layers espresso-soaked Biscoff biscuits with a silky cream made from vegan cream cheese, plant-based cream and Biscoff spread. Finished with cocoa powder, crunchy Biscoff crumbs and a luxurious salted coffee cream, it’s a crowd-pleasing dessert that’s perfect for entertaining and special occasions.

A small amount of Sicilian Fine Sea Salt, Selected by Maldon in the coffee cream enhances the roasted coffee notes while perfectly balancing the sweetness of the dessert.

For the Tiramisu

Ensure the espresso is completely cooled before starting.
We used the brand-new KitchenAid Artisan Plus Stand Mixer in Wild Blueberry for mixing. Mix the vegan cream cheese and Biscoff spread until smooth. In a separate bowl, whip the plant-based cream to soft, pourable peaks, then whisk in the vanilla and sugar.
Gently fold the cream cheese mixture into the whipped cream until fully combined.
Arrange a layer of Biscoff biscuits in a serving dish and lightly drizzle with the cooled espresso. Repeat with a second layer.
Spoon over a layer of the cream mixture, then repeat the layers of biscuits, coffee and cream until the dish is filled, finishing with cream on top.
Chill for at least 2 hours, or overnight for best results.
Before serving, dust with cocoa powder, sprinkle over the Biscoff crumbs and finish with a spoonful of salted coffee cream.

For the Salted Coffee Cream

Place the plant cream, vanilla extract, cacao butter, sugar, Sicilian Fine Sea Salt, vanilla essence, espresso and instant coffee into a saucepan.
Heat gently, stirring frequently, until the mixture is smooth and fully combined. Do not boil.
Remove from the heat and allow to cool completely before serving or storing.

Bring Italian Dolce to Your Table

Whether served as as the grand finale to an Italian feast or prepared for effortless entertaining, this Vegan Tiramisu delivers layers of coffee-soaked indulgence and creamy sweetness in every spoonful.

Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s, and Ocado. For more authentic Italian recipes and family favourites, explore Giuseppe Federici’s cookbook, celebrating the dishes, traditions and stories.

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.

Golden, sesame-crusted and made with nutty durum wheat semolina, this Sicilian-style loaf is far simpler than it looks. Just semolina, water, yeast and Sicilian Fine Sea Salt, Selected by Maldon come together into a soft dough, rolled in sesame seeds and baked until the crust crackles. It’s the perfect bread for mopping up sauces or building an antipasto spread.

Why You’ll Love This Sesame Semolina Bread

A Golden Sesame Crust: Rolling the loaf in sesame seeds gives a nutty, crunchy crust and a beautiful finish.
Just a Few Ingredients: Semolina, water, yeast, sesame and a good sea salt are all you need for a proper Sicilian loaf.
Soft, Open Crumb: A long, slow prove rewards you with a light, springy crumb under that crisp crust.

How to Make Sesame Semolina Bread (Step-by-Step)

Start the dough: Place the semolina flour in a stand mixer and add the 250ml of warm water. Mix and knead for 5–10 minutes until there are no dry patches of flour. Cover the bowl with cling film and rest for 1 hour.
Add the yeast and salt: Mix the 50ml of water with the yeast and add it to the dough along with the Sicilian Fine Sea Salt, Selected by Maldon. Knead with the dough hook for 10–15 minutes until smooth and coming away from the sides of the bowl.
First prove: Cover the bowl again with cling film and leave to prove for 2–3 hours, or until the dough has tripled in size.
Shape and coat in sesame: Tip onto a lightly floured surface and shape into a long oval loaf (or a round loaf or buns). Scatter the sesame seeds on a tray, wet the top of the loaf lightly with water, then roll the top in the seeds to coat well. Set on a lined tray and score the top a few times with a sharp knife.
Second prove: Cover loosely with a plastic bag or cling film, raising the edges so it doesn’t stick to the dough, and prove for a second time for 45 minutes–1 hour.
Bake: Preheat the oven to 200°C. Remove the covering and bake for 15–20 minutes until golden brown – it should sound hollow when tapped on the base. Cool for at least 10 minutes before slicing and serving.

Tips for the Perfect Sesame Semolina Bread

Don’t rush the prove: The long, slow first prove is what gives the loaf its flavour and light, open crumb.
Wet before seeding: Lightly wetting the top of the loaf helps the sesame seeds stick for an even, golden crust.
Tap to test: A properly baked loaf sounds hollow when you tap the base – if not, give it a few more minutes.

What to Serve with Sesame Semolina Bread

This loaf is endlessly useful across a Sicilian table. Serve it warm with olive oil and a pinch of sea salt, alongside homemade cavatelli or grilled swordfish to mop up the juices, or as the base of an antipasto with burrata and tomatoes. It also makes excellent toast for the days after baking.

Frequently Asked Questions

Can I make rolls instead of a loaf?

Yes – shape the dough into small buns rather than one loaf, coat them in sesame and reduce the baking time, checking from around 12 minutes.

Do I need a stand mixer?

No. You can knead the dough by hand, though it will take a little longer to reach a smooth, elastic texture – around 12–15 minutes.

Why didn’t my bread rise?

The most common causes are yeast that’s past its best or a proving spot that’s too cold. Use fresh fast-action yeast and prove somewhere warm and draught-free.

Fluffy Scrambled Eggs on Sourdough with Maldon Pepper Sea Salt

This classic scrambled eggs recipe delivers soft, creamy eggs served on toasted sourdough, finished with the bold flavour of Maldon Pepper Sea Salt. Perfect for a quick breakfast or brunch, this easy dish uses simple ingredients elevated with premium seasoning for a rich, satisfying result.

How to Make Classic Scrambled Eggs with Maldon Pepper Sea Salt

Crack the eggs into a bowl and whisk gently with a fork.
Add a knob of butter to a frying pan over a medium-low heat.
Once melted and foaming, pour in the eggs.
Using a rubber spatula, gently stir the eggs, moving them slowly to prevent overcooking.
Meanwhile, toast the sourdough bread and butter it.
Cook the eggs for 3-5 minutes until soft and slightly underdone in the centre.
Remove from the heat and give a final stir.
Spoon the eggs onto the toast.
Finish with a generous pinch of Maldon Pepper Sea Salt and garnish with chopped chives. Serve immediately.

Tips for Perfect Scrambled Eggs

Cook low and slow for creamy, soft eggs.
Stir gently to avoid breaking the curds too much.
Remove from heat slightly early – residual heat will finish cooking.
Finish with Maldon Pepper Sea Salt for a balanced peppery flavour and texture.

What is Maldon Pepper Sea Salt

Maldon Pepper Sea Salt is a premium blend of Maldon’s signature pyramid-shaped flakes combined with Tellicherry and pink peppercorns, designed to enhance flavour with both seasoning and spice.

Why use Maldon Pepper Sea Salt on scrambled eggs?

It adds both texture and a perfectly balanced peppery finish, elevating simple scrambled eggs without the needs for separate salt and pepper.

How do you make scrambled eggs soft and creamy?

Cook the eggs over low heat, stir gently, and remove them before fully set so they stay soft and silky.

Are Burford brown eggs good for scrambled eggs?

Burford brown eggs are known for their rich yolks and flavour, perfect when making scrambled eggs. We like to use Clarence Court Burdford Brown eggs as they have a dense golden yolk.

Can I make scrambled eggs without butter?

Yes, but butter adds richness and helps create a creamy texture. You can substitute with olive oil if preferred.

What bread is best with scrambled eggs?

Sourdough is ideal due to its texture and slight tang, but any crusty bread works well.

Are scrambled eggs healthy?

Eggs are high in protein and nutrients. This dish is balanced but contains fats from butter and eggs, so enjoy as part of a varied diet.

Can I add extra topping to scrambled eggs?

Yes – popular toppings to scrambled eggs include smoked salmon, avocado spinach, or mushrooms.

Serving Suggestions

Serve these classic scrambled eggs with Maldon Pepper Sea Salt with:

Smoked salmon for a luxury brunch
Avocado slices for a modern twist
Grilled tomatoes or mushrooms for a full breakfast experience

Centrepiece by Helen Graham

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 Maldon Salt, Meliz Berg & AEG Collaboration

Maldon Chilli Sea Salt with AEG Kitchen Appliances

If there’s one thing that unites us all, it’s the joy of a proper ‘fakeaway’ – big flavour, minimal fuss, and the kind of pread that makes everyone crowd around the table. In collaboration with Maldon Salt, celebrated food writer Meliz Berg, and AEG Kitchen Appliances, this Ultimate Mixed Grill Platter brings together bold marinades, perfectly cooked meats and vegetables, and a pinch of Maldon Chilli Sea Salt to finish.

Why Maldon Chilli Sea Salt Makes the Difference

Meliz Berg seasoning with Maldon Chilli Sea Salt

A finishing salt matters – and Maldon Chilli Sea Salt delivers more than heat alone. With it’s signature pyramid flakes and gentle chilli warmth (from the infused Aleppo pepper and bird’s eye chilli), it lifts marinades, enhances caramelisation and adds crunch at the final moment, allowing each ingredient to shine without overwhelming it. Sprinkle just before cooking, it seasons with precision and personality.

About AEG: Designed for Taste

For oven a century, AEG has been the forefront of kitchen innovation, designing appliances that empower people to cooking with confidence. Rooted in German engineering and driven by passion for taste, AEG focuses on intelligent technology that supporting creativity rather than complicating it – from ovens that enhance flavour and texture to intuitive controls that give you precision without stress.

Cooking with Confidence: AEG in the Kitchen

Mixed Grill Platter, cooked by AEG Oven Setup

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 while keeping meats tender and juicy. With its CookSmart Touch Display, telescopic runners and pyrolytic self-cleaning, it offers precision, ease and outstanding performance.

Also used in the kitchen set up are the AEG 8000 MealAssist Combination Oven & Microwave, known for it’s energy-saving residual heat cooking, and the sleek AEG 6000 Gas on Glass 90cm Hob, completing a modern workspace designed for flavour, efficiency and fuss-free cooking.

The Ultimate Mixed Grill Platter Recipe

Designed for entertaining, batch-cooking or freezing ahead, this platter used one versatile base marinade that adapts beautifully across chicken wings, lamb cutlets, kofte and chicken shish – all cooked together at the same temperature for ease and consistency. It’s modern Middle Eastern-inspired cooking as its most generous, unfussy and flavour-forward.

Step 1 – Prepare the Base Marinade

Ingredients (listed left) for the Base Marinade

Start by making the base minade – this is the backbone of the entire platter.
Mixed together the garlic, red pepper paste, olive oil, spices and oregano until you have a thick, aromatic paste. This single marinade adapts beautifully across chicken, lamb and mince, giving you flexibility without extra work.

Step 2 – Make the Chicken Wings

Add the chicken wings to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the chicken wings out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken wings with the Maldon Chilli Sea Salt, stir well, then carefully lay all the chicken wings flat on the hot, oiled baking tray.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Step 3 – Make the Lamb Cutlets or Lamb Shish

Add the milk to the marinade recipe and stir well until smooth. Add the lamb to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24 hours.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the lamb out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated lamb with the Maldon Chilli Sea Salt, stir well, then carefully lay the lamb on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Step 4 – Make the Lamb or Chicken Kofte

Add the onions and peppers to a clean muslin cloth and squeeze out all the juice (keep the juice to add to the chicken shish marinade if making).
Add the drained onions, peppers to the rest of the ingredients and stir well. Cover and pop in the fridge for at least an hour but preferably overnight for all the flavours to come together.
Preheat oven to 200c Fan.
Grease a large baking tray with the olive oil.
Take the mixture out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Shape the mixture into two extra large long köfte (you can shape them into smaller sized köfte, but please note the cooking time will reduce by at least 10 minutes to ensure the smaller köfte stay as tender as possible), making ridges at 1cm intervals along the left of the köfte using a skewer dipped in water (to prevent it from sticking to the mixture).
Carefully lay the köfte on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Step 5 – Make the Chicken Shish

Add the yoghurt, pomegranate molasses and honey (and the reserved onion and red pepper juices, if you have them) to the marinade, and stir well until smooth.
Add the chicken to the marinade and stir well. Cover and refrigerate for at least 4 hours, no longer than 24.
Preheat oven to 200c Fan.
Grease a large shallow baking tray with the olive oil.
Take the chicken out of the fridge 30 minutes before cooking.
Place the oiled tray in the preheated oven to heat up for 15 minutes.
Season the marinated chicken with the Maldon Chilli Sea Salt, stir well, then carefully lay the chicken on the hot, oiled baking tray along with the vegetables.
Bake in the oven on the middle shelf for 30-35 minutes until beautifully tender and charred around the edges.

Have You Tried It?

Ready to be Roasted: Complete Mixed Grill Platter in Base Marinade with Maldon Chilli Sea Salt

This is the kind of food that invites people to linger – platters placed at the centre of the table, hands reaching in, conversations getting louder and the dishes empty. Guided by Meliz Berg’s bold, generous flavours, brought to life with AEG’s precision cooking, and finished with the unmistakable crunch of Maldon Chilli Sea Salt, this mixed grill is about more than what’s on the tray.

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.

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-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 Salt

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.