One simple method, three vibrant salads and a single versatile dressing that ties them all together. These layered summer salads – chicken and chickpea, lentil and butternut squash, and salmon and new potato – are built to be made ahead, so they’re ideal for picnics, lunchboxes and easy meal prep. A Maldon Smoked Sea Salt dressing brings the whole trio to life.
Why You’ll Love These Layered Summer Salads
Three Salads, One Dressing: Mix and match all week – every salad is dressed with the same quick, smoky Maldon vinaigrette.
Genuinely Make-Ahead: Layered in jars with the dressing kept separate, these stay crisp and fresh in the fridge for days.
Effortlessly Portable: Jars travel beautifully, making these the ultimate grab-and-go picnic or desk lunch.
How to Make Layered Summer Salads (Step-by-Step)
Prep each salad’s components: Roast the butternut squash and cook the lentils for the lentil salad; boil and cool the new potatoes for the salmon salad. Massage the kale with a pinch of Maldon Smoked Sea Salt flakes to soften it. Everything can be batch-prepped ahead to make assembly quick.
Layer up each salad: For each salad, layer the elements into a jar or container in the order they’re listed. Heavier, sturdier ingredients go at the bottom, with delicate leaves and herbs on top – keeping them away from the dressing is what keeps everything fresh.
Make the versatile dressing: Add all the dressing ingredients to a jar, screw the lid on tightly and shake well until thickened and emulsified. The Maldon Smoked Sea Salt gives a subtle depth that works across all three salads.
Store or take on the go: Keep the layered salads in the fridge or pack them up for a picnic, with the dressing in a separate jar until serving.
Dress and serve: Just before eating, drizzle over some dressing, add the lid and shake again to coat. Tip out onto a plate or eat straight from the jar.
Tips for the Perfect Layered Summer Salads
Layer in the right order: Build from sturdy to delicate so leaves and herbs never sit in the dressing until you’re ready to eat.
Dress at the last minute: Keep the dressing in its own jar and shake it through just before serving to keep everything crisp.
Batch the dressing: The Maldon Smoked Sea Salt dressing keeps for up to a week in the fridge – make double for the week ahead.
Layered salads keep well in sealed jars in the fridge for up to 3 days, as long as the dressing is kept separate and added only when you’re ready to eat.
Why layer the salad in a jar?
Layering keeps the heavier, wetter ingredients at the bottom and the leaves on top, so nothing wilts. Jars also travel upright without spilling – ideal for picnics and packed lunches.
Can I make these vegetarian or vegan?
Easily. Skip the chicken, salmon, parmesan and feta, or swap in extra roasted veg, beans and seeds. The dressing is naturally vegetarian – use maple syrup in place of honey to make it vegan.
Turn a handful of fresh, summery ingredients into the ultimate sharing dish. These crispy pork lettuce cups pile sticky, glazed pork belly, soft rice noodles and crunchy julienned veg into cool little gem leaves, all brought together with a finishing pinch of Maldon Original Sea Salt flakes. Light, fresh and endlessly moreish, they’re made for picnics, alfresco lunches and lazy summer grazing.
Why You’ll Love These Crispy Pork Lettuce Cups
Made for Sharing: A help-yourself platter that’s as fun to build as it is to eat – perfect for picnics and outdoor entertaining.
Fresh Meets Crispy: Sticky, golden pork belly against cool lettuce, soft noodles and a zingy lime finish hits every texture in one bite.
Quick to Pull Together: Just 20 minutes of prep and a single pan for the pork means minimal fuss for maximum reward.
How to Make Crispy Pork Lettuce Cups (Step-by-Step)
Crisp the pork belly: Cut the pork belly slices into small, bite-sized pieces. Fry in a dry pan over a medium heat for 10–15 minutes, letting the fat render until the pieces turn beautifully golden and crisp – no oil needed.
Glaze until sticky: For the last few minutes, add 1 tbsp soy sauce and 1 tbsp honey to the pan. Let it bubble and reduce to a glossy glaze that coats every piece, then season with a pinch of Maldon Original Sea Salt flakes.
Prepare the noodles: Cook the vermicelli rice noodles to packet instructions, then drain and refresh under cold water to stop them cooking. Toss with the sesame oil so they don’t stick, and set aside.
Mix the dipping sauce: Combine the grated ginger, sriracha, remaining 1 tbsp honey, 1 tbsp soy sauce and the sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes, then taste and adjust the seasoning.
Assemble the cups: Lay the little gem leaves across a platter and load each one with noodles, carrot and cucumber, then the sticky pork. Drizzle over the sauce, scatter with sesame seeds and herbs, and finish with a final pinch of Maldon and lime wedges to squeeze over.
Tips for the Perfect Crispy Pork Lettuce Cups
Dry-fry for maximum crunch: Render the pork in a dry pan – its own fat does all the work, so there’s no need for extra oil.
Glaze at the very end: Add the honey and soy only in the final few minutes so the sugars turn sticky rather than catching and burning.
Season in layers: A pinch of Maldon Original Sea Salt flakes on the pork, in the sauce and at the finish builds deep, rounded flavour.
Yes. Cook and glaze the pork up to a day ahead and gently reheat to re-crisp, or serve at room temperature. Prep the noodles and veg in advance, but pack everything separately and assemble on arrival so the lettuce stays crunchy.
How do I stop the lettuce cups going soggy?
Keep the components apart until serving and only drizzle over the sauce when you’re ready to eat. Patting the veg dry first also stops excess moisture collecting in the leaves.
Can I adjust the spice level?
Absolutely. Reduce the sriracha for a milder sauce, or serve it on the side so everyone can dress their own cups to taste.
Spring Greens Chicken Pie with Maldon Sea Salt Flakes
This spring Greens Chicken Pie is a celebration of seasonal produce, comforting flavours and thoughtful seasoning. Created in partnership with Margie Nomura, this recipe brings together her instinctive, produce-led style with the unmistakable finishing touch of Maldon Sea Salt flakes.
Perfect for a relaxed weekend supper or a springtime family dinner, this dish balances richness with freshness: tender chicken thighs, vibrant green vegetables and a silky crème fraiche sauce, all tucked beneath golden, flaky puff pastry,
About Margie Nomura
Credit: Luxury Lifestyle Magazine – Meet The Chef: Margie Nomura, Professional Chefs, Food Writer and Podcast Creator
Margie Nomura is a professional trained chef, food writer and the creator of the hugely popular Desert Island Dishes platform and podcast, where food is used as a way of telling people’s life stories. After graduating from Oxford University, Margie trained at the world-renowned Ballymaloe Cookery School before building a career that has seen her work as a private chef, teach cookery internationally and cook for high-profile clients.
Through Desert Island Dishes, Margie champions simple, well-balanced recipes designed for real life, with a focus on low-effort, high-reward cooking that puts flavour first. Her approach is grounded in seasonality, comfort and generosity – creating food that feels reassuring yet refined, and always rooted in quality ingredients.
Why This Chicken and Spring Greens Pie Works
This recipe is rooted in classic British comfort food, but lifted with fresh, spring-led ingredients:
Chicken thighs provide richness and depth, staying juicy throughout baking
Leeks, asparagus, courgette and peas bring freshness, sweetness and colour
Crème fraiche and Parmesan add gentle tang and savoury balance
Puff pastry delivers lightness and crunch, creating contrast with the creamy filling
It’s a dish that feels hearty without being heavy – ideal for bridging the gap between winter comfort and lighter spring cooking.
Why Maldon Sea Salt Flakes Are Essential in This Dish
Close-up shot of Maldon Sea Salt flakes – pyramid-shaped.
Maldon Sea Salt flakes play a crucial role throughout the recipe, not just as seasoning, but as a flavour enhances and textural finish
During cooking, Maldon Sea Salt dissolved cleanly, seasoning the chicken and vegetables evenly without overwhelming their natural flavours.
In the sauce, Maldon Sea Salt sharpens the creamy elements, helping to balance richness with clarity.
As a finishing touch, a sprinkle of Maldon Sea Salt over the puff pastry brings a delicate crunch and bursts of salinity that elevate each bite.
The light, pyramid-shaped flakes are especially effective on pastry, where they enhance crispness and add contrast – something that fine salt simply can’t achieve.
How to Make a Chicken Pie with Spring Greens
Add some olive oil to a large pan – I use a pan big enough that I can make the pie in to save on washing up, but you can always tip the filling into a pie dish later and do it that way. Once the oil is hot, add the chicken pieces. Season with Maldon Original Sea Salt flakes and pepper and fry until lightly browned. Remove from the pan and set aside.
Add the leeks and onion, season with Maldon Original Sea Salt flakes and some freshly ground black pepper and fry gently for about 5 minutes until softened. Then add in the courgette and asparagus.
Add the butter and one melted, add the flour. Cook out for a few minutes before adding in the chicken stock and then let bubble away for a few mins.
Stir through the crème fraiche and then add the chicken back in. Add the peas and then the Parmesan.
Cut the puff pastry into squares and cover the top of the pie. Brush with egg wash, sprinkle over the dried tarragon and finish with Maldon Original Sea Salt flakes. Bake for 20-25 minutes, until the pastry is golden brown and crisp.
Serving Suggestions
Baby New PotatoesSpring Greens Medley
Serve this Spring Greens Chicken Pie with a crisp green salad for a lighter meal, or pair with garlic new potatoes and spring greens medley for full comfort-food satisfaction.
Either way, this is a dish that celebrates thoughtful seasoning, seasonal cooking, and the quiet confidence of using exceptional ingredients.
Centrepiece by Helen Graham
Helen Graham. Captured by Yuki Sugiura
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
Meliz Berg with AEG Oven Setup
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.
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-OvenAEG 8000 MealAssist Microwave and Build-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 SaltFresh crusty bread coming out of the AEG OvenHomemade Garlic ButterThe finished plate: Slow-roasted vegetables, creamy garlic yogurt and garlic butter
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.
Create a show-stopping classic beef Wellington with this simplified, step-by-step recipe, which serves up to 8 people. This easy beef Wellington features a beautifully seared beef fillet, which is brushed with Dijon mustard. wrapped in a rich mushroom duxelles made from chestnut mushrooms, layered with Parma ham (or prosciutto), then enclosed in all-butter pastry for a golden, flaky pastry finish. Careful chilling and resting of the beef Wellington ensures a medium-rare, perfectly pink centre on the beef.
Seasoned with Maldon Original Sea Salt and cracked black pepper, the beef Wellington with puff pastry pairs beautifully with creamy mashed potatoes, seasonal vegetable likes roasted carrots, and a rich red wine jus. This dish is ideal for any special occasion centrepiece; as a Easter alternative to lamb to a table show-stopper at Christmas time.
How to Make a Beef Wellington
Crafting a show-stopping beef Wellington by searing a tender beef fillet, wrapping it in mushroom duxelles and Parma ham, and baking it in golden, flaky puff pastry until perfectly pink at the centre.
Step 1 – Bring the Beef to Room Temperature
Remove the beef fillet from the fridge 1 hour before cooking so that the meat reached room temperature. This helps the meat cook more evenly, ensuring you achieve that signature pink centre without overcooking the outer layers.
Step 2 – Make the Mushroom Duxelles
Add unsalted butter and 1 tbsp olive oil to a large frying pan.
Soften the finely diced onion gently until translucent, then add the crushed garlic.
Pulse the chestnut mushrooms in a food processor until finely chopped, then cook them with the onions/garlic until all the liquid has evaporated (approx. 15 minutes). It is important to reduce the moisture from the mushroom duxelles because excess water can cause the pastry of the beef Wellington to become soggy.
Stir through thyme leaves and chopped parsley in the last 5 minutes.
Season with Maldon Original Sea Salt flakes and cracked black pepper, then cool completely, chilling in the fridge to firm up.
Step 3 – Sear the Beef Fillet
Generously season the beef fillet all over with Maldon Original Sea Salt flakes and cracked black pepper.
Heat a large frying pan over medium-high to high heat until very hot, then add 1 tbsp olive oil.
Sear the beef on all sides until well caramelised – no longer than 2 minutes total so the centre stays very rare.
Remove from the pan and rest for 30 minutes to cool slightly.
Step 4 – Wrap the Beef in Parma Ham and Duxelles
Lay out overlapping layers of clingfilm on a clean surface.
Arrange the Parma ham slices in an even layer that will fully wrap the beef.
Spread the chilled mushroom duxelles evenly over the Parma ham.
Brush the rested beef with Dijon mustard, place it on one edge, then use the clingfilm to roll everything up tightly into a firm “sausage” shape.
Twist the ends to secure and chill in the fridge for at least 1 hour (or overnight).
Step 5 – Encase in Puff Patry
Unroll the puff pastry on its parchment paper.
Remove the clingfilm from the beef log and place it in the centre of the pastry.
Wrap the pastry around the beef, sealing the edges well and ensuring the seam is on the underside.
Use beaten egg to brush and seal the pastry.
If needed, trim and use extra pastry to patch any gaps and decorate (e.g. thin strips for a lattice).
Transfer to a baking tray lined with baking paper and chill for a further hour to firm up.
Step 6 – Bake the Beef Wellington
Preheat the oven to 200°C (fan if appropriate – specify if recipe assumes fan or conventional).
Brush the Wellington all over with beaten egg for a glossy finish.
Bake for around 35 minutes, or until the pastry is deep golden brown.
You can mention indicative doneness (e.g. for medium-rare fillet, the centre should still feel slightly springy; optional note on using a thermometer if desired).
Remove from the oven and rest for 20 minutes before slicing.
Step 7 – Finish and Serve
Just before serving, sprinkle the pastry with Maldon Sea Salt flakes and a few extra thyme leaves. Seasoning your Wellington with Maldon Sea Salt flakes enhances flavour and texture by delivering clean, bright saltiness that lifts the beef, duxelles, and pastry while adding a delicate, crunchy finish.
Slice into 1-inch pieces with a sharp knife.
To Serve
A beef Wellington is ideal for Christmas, New Year’s, or any special occasion because it feels truly celebratory. It’s luxurious yet comforting, feeds a crowd with ease, and can be prepped ahead of time, making it perfect for busy kitchens. It’s classic flavour pair effortlessly with seasonal sides likes roasted carrots and red wine jus, making it just as fitting as a show-stopping alternative to lamb on Easter.
Here are a few sides that you can pair your beef Wellington:
Bring the beef fillet to room temperature for even cooking and a perfectly pink centre.
Sear the beef until golden to lock in flavour and prevent excess moisture.
Cook the mushroom duxelles thoroughly to remove moisture and avoid soggy pastry.
Wrap tightly with Parma ham (or prosciutto) to create a moisture barrier for the beef and mushroom duxelles.
Chill the beef Wellington before baking to help and pastry hold it’s shape.
Use all-butter puff pastry for the best golden, flaky finish.
Season generously with Maldon Sea Salt and cracked black pepper for an elevated flavour.
Rest the beef Wellington before slicing to keep the layers intact.
Doneness, Make-Ahead & Reheating Notes
How do I know when the beef will be done in a beef Wellington
Medium-rare is the classic level of doneness for beef Wellington. After 35 minutes at 200°C and resting, the 1lg fillet should be cooked and have a warm, perfectly pink centre with a tender texture.
Can I prepare beef Wellington in advance?
Yes, you can absolutely prepare beef Wellington in advance. You can assemble the Wellington (beef, mushroom duxelles, Parma ham, pastry), then wrap tightly in clingfilm and chill for up to 25 hours before baking.
Chilling helps the pastry stay crisp and golden and improves overall shape.
Brush with egg wash just before baking for the best finish.
Can I reheat beef Wellington?
Yes, you can reheat beef Wellington. Leftover slices can be reheated gently in the oven at 160°C (320°F) for 12-15 minutes until warmed. Make sure you use a wire rack to keep the pastry crisp.
You can also reheat in an air fryer. Set the air fryer to 150°C (300°F) and heat to 10-12 minutes, flipping halfway through for even cooking.
Avoid reheating in the microwave – it will make the pastry soggy and tough.
Please note – the beef will now stay medium-rare after reheating; it will cook further, but the flavour will remain delicious.
Cut the squid into a mixture of rings or thick slices with the skin scored in a crisscross pattern. Keep the tentacles left whole or cut into two pieces. In a large bowl mix together the Shaoxing wine, soy sauce and grated ginger. Add the prepared squid to the bowl and toss it through the marinade so it is well coated. Cover the bowl in clingfilm and set aside in the fridge for 15 minutes.
In a second large bowl, mix the plain flour, cornflour and Maldon Pepper Sea Salt.
Place the vegetable oil in a deep saucepan, so it comes 3 inches up the sides. Place it on a medium heat and let the oil come up to 180c.
Take the squid out of the fridge and lift each piece out, shaking off any excess marinade and then transferring it into the flour bowl. Toss each piece well in the flour, again shaking off any excess, before dropping them into the hot oil. Do this in smaller batches so as not to overcrowd the pan.
Use a slotted spoon to lift the fried squid out of the oil when it is golden brown (after 2 – 3 minutes), and place onto a tray with some kitchen paper to absorb any excess oil.
In a small bowl mix together the mayonnaise, finely chopped coriander and dill, and lime juice.
Serve the fried squid immediately with the herbed mayonnaise and some extra Maldon Pepper Sea Salt.
Preheat the oven to 180c.
Cut the butternut squash down the middle from the stem to base. Scoop out the seeds using a spoon. Then use a sharp knife to score the butternut squash flesh in a crisscross pattern. Place each half into a roasting tray with the flesh facing up, and drizzle both with half of the olive oil. Season with Maldon Garlic Sea Salt, black pepper and the smoked paprika. Then place into the oven for 40 minutes until soft and tender but still holding its shape.
While the squash is roasting, prepare the rice filling. Start by adding the remaining olive oil to a small frying pan, and place onto a medium heat to heat up. Then add the sliced red onion and fry for 8 – 10 minutes, stirring consistently until the onions are very soft and starting to caramelise. Remove from the heat and set aside.
Prepare the rice according to the packet instructions and then tip into a large bowl.
Add the finely chopped dill and the caramelized onions and stir through. Then season with Maldon Garlic Sea Salt and black pepper. When the butternut squash has cooked, remove it from the oven and divide the rice between the two halves, pressing the rice into the cavity. Then top with some crumbled feta, pomegranate seeds and chopped pistachios. Drizzle over a little pomegranate molasses and a final sprinkle of Maldon Garlic Sea Salt.
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.
