This month, Maldon Salt’s Cookbook Club is serving up a true feast for the senses with Sugar and Spice, the much-anticipated debut from Remi Odowu. From her verry first whisk of batter as a child in her family kitchen, Remi’s cooking journey has been guided by the vibrant, soulful flavours of her Ghanian and Nigerian heritage. Growing up in England, she learnt to layer spice and season with intension, always making food to be shared and savoured. Her love of flavour only grew as she travelled and cooked alongside her sisters, exploring cuisines and bringing that inspiration back home. Now, with a community of over one million food lovers following her creations, she’s poured her heart, and her years of kitchen wisdom into a cookbook that celebrates comfort, creativity and connection.
Sugar and Spice is more than a recipe collection, it’s a masterclass in making every bite count! Remi’s one-stop shop for weeknight dinners and indulgent desserts guides home cooks through everything from kitchen basics – how to chop an onion, stock your spice rack or master the magic of brown butter – to adventurous flavour-packed dishes like Brown Stew Chicken , Golden Arches Fish Burger and Char Siu Pork. She pays homage to her West African roots with family favourites such as Mum’s Best Jollof Rice, Groundnut Soup, and Puff Puff, while also tempting sweet tooths with delights like Cherry Bakewell Blondies , Caramelised Banana French Toast and Blueberry Cream Cheese Donuts. Whether you’re short on time or simply in need of a little culinary joy, Sugar and Spice is the ultimate comfort food book, Remi-style: bold, joyful, and impossible to put down.
In Conversation with Remi Odowu
Remi, we are loving Sugar and Spice so much here at Maldon! The book covers both hearty savoury dishes and indulgent sweet treats. Why was it important to include both in your debut cookbook?
Thank you so much! As much as I’d love to, I can’t eat cake for breakfast, lunch, and dinner so a balance of both is needed. Dinner is for the stomach and dessert is for the heart.
You grew up surrounded by the bold flavours of Ghanian and Nigerian cuisine. How did those early experiences shape your cooking style and the way you approach flavour today?
It made me love the idea of fusions and spices. Unseasoned food wasn’t a thing in our household, so I took that same approach to baking with bold flavours and creative combinations.
The book includes a “Cooking 101” section. What’s one simple kitchen skill or tip from that section that you think instantly transforms a home cook’s confidence?
A sharp knife! It’s vital in every kitchen, it makes your life so much easier and faster.
Many recipes have playful twists, like Vodka and Nduja Rigatoni or Curried Mutton Pot Pie. Can you share the story behind one of these creative mashups?
My husband is Jamaican and loves curried mutton. One day, we had leftovers (which is rare in this house!) and I decided to throw it into a pie. I was blown away! The curry powder egg wash takes it to another level too.
You launched your first baking business at just 19! How did that entrepreneurial start influence the way you write and test recipes today?
It taught me that “no” and giving up is never an option! If a recipe doesn’t work the first time, you just have to keep adjusting and tweaking until it does.
We’re dying to know, with so many recipes to choose from, come on, you MUST have a favourite?!
There are so many I love, but if I had to name a sweet and a savoury (because I really can’t pick one): Italian Sausage Lasagne and Banana Bread Cinnamon Rolls.
Name three things in the kitchen you can’t live without?
A spatula, kitchen scales, and a stainless steel pan!
Cheeky Lemon & Herb Chicken Recipe
Remi’s favourite no-fuss restaurant to meet up with her friends is a popular ‘cheeky’ chicken restaurant, but sometimes Remi wants to stay at home and save money so she’ll whip up this flavour-packed lemon and herb marinated chicken. Paired with piri-piri chips and Fanta with no ice, Remi is basically dancing in the Portuguese restaurant.
Serves: 4-5 people
Ingredients:
- 1.3–1.6kg whole chicken
- Maldon Sea Salt and pepper
- For the marinade sauce:
- 1 red pepper
- 2 African bird’s eye chillies, deseeded
- 12 garlic cloves, roughly chopped
- 20ml white wine vinegar
- 75ml olive oil
- 1 tsp paprika
- 2 sprigs of rosemary, leaves picked
- 30g fresh parsley, chopped
- 2 lemons, juiced
- 75ml Greek yoghurt
- 1 tbsp Maldon Sea Salt
Method:
- First, toss all your sauce ingredients into a blender and whizz until you get a smooth, creamy mixture. If it looks a bit chunky, just scrape down the sides and give it another go to make sure everything is well combined. Taste a little of the sauce – if it needs a bit more punch, add some extra Maldon Sea Salt, pepper or chilli flakes until it’s just right for you.
- Next, heat a large saucepan over medium heat, pour in your sauce and cook for 10–15 minutes, stirring occasionally, until it thickens up nicely. Transfer to a serving bowl or other heatproof container and let it cool slightly, then cover and pop in the fridge for a few hours (this helps the flavours really come together).
- When you are ready to cook, preheat your oven to 200°C fan. Spatchcock your chicken, season with Maldon Sea Salt and pepper and place in a roasting tray. Pour about half of your delicious sauce all over the chicken, then roast for about45 minutes to 1 hour, or until the chicken is fully cooked through and the juices run clear, basting the chicken every 10 minutes with the remaining sauce.
How to spatchcock a chicken?
- To spatchcock a chicken, place it breast-side down on a chopping board. Cut along both sides of the backbone sharp kitchen scissors, removing it entirely.
- Turn the chicken over and press firmly on the breastbone to flatten the bird, then place on the prepared roasting tray.
Tip
When the chicken is cooled, move into an airtight container and refrigerate for up to 3 days. Leftovers work great on a bed of boiled sushi rice with pak choi or broccoli.
Where to Buy Sugar & Spice
You can find where to purchase Remi’s new cookbook from the list below, 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 Remi’s recipes!
