Although it’s pretty easy to make your own puff pastry, shop-bought is a good vehicle for piling high with an assortment of delicious toppings, and you can get it in most supermarkets. A tart made with this is also a great snack or starter for when you have friends around as you can make something relatively easy but impressive. Just cut it up into smaller wedges and serve it. I don’t know why, I always want puff pastry to be cold before cooking it, as this will give you the best puff, so leave it in the refrigerator until just before you need it.
How to Make Wild Mushroom, Ricotta and Caramelised Onion Tart
Preheat the oven to 200°C (400°F) and line a baking sheet with baking parchment (use a drizzle of oil under the parchment to secure it).
Put 2 tablespoons of the oil, the balsamic vinegar and onions into a frying pan over a low heat, season with salt and cook for 20–30 minutes until very soft and sweet. The key is to keep your heat low as the onions will want to catch and burn. If the onions start to burn, add about 1 tablespoon of water and give them a stir.
While the onions are cooking, clean, trim and slice the mushrooms into halves or thirds – you want to keep the mushrooms quite big to give the tart some body and texture. Put the remaining 2 tablespoons of oil into a heavy-based frying pan over a medium heat along with the garlic, mushrooms and wine vinegar. Season with sea salt and pepper, then cook for around 10 minutes until the mushrooms have softened and reduced in size.
Once everything is ready, lightly flour a surface and roll out the pastry slightly, just one roll on all four sides. Slide the pastry onto the prepared baking sheet, then spread the ricotta onto the pastry, leaving a border of about 3cm (1¼ inches) on all sides. Score a border of about 1cm. Top the ricotta with the caramelised onions, followed by the mushrooms. Season with salt and pepper. Brush the beaten egg onto the scored pastry borders, then bake the tart in the oven for 10–15 minutes, or until the pastry is golden brown. Slice and serve immediately.
Make Christmas roast beef the easy way. A 2kg sirloin roasting joint is seared for a flavourful crust, then roasted over a tray of carrots, parsnips and onions. Finished with a quick red wine jus and seasoned with Maldon Sea Salt, this roast beef recipe delivers tender, medium‑rare slices and caramelised vegetables—perfect for a show‑stopping festive main.
How to Make Christmas Roast Beef with Easy Veg Medley
Step 1 – Temper and Season the Beef
Remove the beef from the fridge 2 hours before cooking. Pat dry and season all over with Maldon Sea Salt. Drying is important as it allows the meat to brown faster; salting in advance can also help with creating a crispier crust.
Step 2 – Preheat and start the Vegetables
Preheat the oven to 180°C fan (200°C conventional/392°F).
Toss onions, carrots, parsnips and thyme with 2 tbsp olive oil; season with Maldon Sea Salt and black pepper. Spread on a large roasting tray and roast 5–10 minutes while you sear the beef.
Step 3 – Sear the Beef
Heat a large frying pan over high heat with oil or beef fat. Sear the beef on all sides until well browned.
Step 4 – Roast Over the Vegetables
Set the browned beef on top of the vegetables, pour in the glass of red wine.
Roast for about 20 minutes per kilo at 180°C fan (≈9 minutes per lb) — around 40 minutes for a 2kg joint — turning the tray halfway for even cooking.
Step 5 – Check Temperature and Rest
For best accuracy, use a meat thermometer in the centre of the thickest part:
Rare: remove at 48-50°C (118–122°F)
Medium-rare: remove at 51–53°C (124–127°F)
2. Temperatures rise during resting to ~51–53°C (124–127°F) rare or 54–56°C (129–133°F) medium‑rare.
3. Transfer beef to a warm plate, tent loosely with foil and rest 20 minutes. Keep veg warm in the oven if needed.
Step 6 – Serve
Slice against the grain. Serve with the roasted vegetables, creamed horseradish and mustard. Spoon over the red wine pan juices.
Tips & FAQs
Best cut for Christmas roast beef? Sirloin roasting joint is tender with a good fat cap; ribeye or rump also work.
How long to cook a 2kg sirloin at 180°C fan? Approximately 40 minutes after searing, or until thermometer hits 51–53°C (124–127°F) for medium‑rare.
Do I need to cover the beef? No. Roast uncovered for a better crust; tent with foil during the 20‑minute rest.
Can I make this ahead? Roast up to doneness −5°C (−9°F), rest and cool. Reheat slices gently in hot pan juices or gravy to serve.
How do I get a great crust? Pat very dry, salt early, sear in a hot pan, and avoid over‑crowding the tray so veg can caramelise.
Gravy vs jus? Deglaze the tray with extra wine/stock; simmer to reduce. Season with Maldon Sea Salt to finish.
Festive extras: homemade red wine gravy, cranberry relish, or a drizzle of horseradish cream over slices.
Scale up: For 10–12 guests, use a 3kg joint (increase roast time to ~60 minutes; monitor with thermometer).
Storage & Reheating
Leftover beef: Cool quickly, refrigerate in an airtight container up to 3–4 days. Reheat slices gently in simmering pan juices or covered in a 160°C/320°F oven until just warm.
Roasted vegetables: Refrigerate up to 3 days; reheat on a hot tray at 200°C/392°F to re‑crisp.
Freezing: Sliced beef and veg can be frozen up to 1 month; thaw overnight in the fridge before reheating.
Have You Tried this Christmas Roast Beef?
Share your tips in the comments and tag #MaldonSalt. For more festive mains and sides, browse our Christmas recipes collection.
Celebrate winter flavours in style with this stunning vegetable pithivier, a French-inspired centrepiece that’s as beautiful as it is delicious. It’s essentially a doomed filling of sweet caramelised onions, earthy cooked chestnuts, and vibrant winter veg – think tender butternut squash slices, jewel-toned beetroot slices and wilted spinach with grated nutmeg. All encased in buttery puff pastry lid and base, baked until golden and crisp with flaky layers.
The recipe is all about low and slow, caramelising onions in a heavy-based pot, layering in vegetables for depth and colour. Season generously with Maldon Original Sea Salt flakes for a delicious crunch. Once assembled, you can score the pastry with a lattice or spiral pattern, crush with egg wash for that irresistible shine, and bake on a preheated tray in a fan oven until the pastry in bronzed nicely.
Serve warm with a dollop of horseradish crème fraiche and a sprinkle of fresh dill for brightness. Perfect for a festive table or an elegant vegetarian main.
How to Make a Vegetable Pithivier
Equipment needed:
Heavy‑based pot, 2 large roasting trays, large frying pan or wide pot with lid, pastry brush, sharp knife for scoring, baking sheet (preferably preheated), 30 cm and 25 cm guides/plates for cutting circles, parchment
Step 1 – Caramelise the Onions
Heat 2 tbsp olive oil in a heavy‑based pot over medium‑low.
Add onions and a generous pinch of Maldon Sea Salt; cook 40–50 minutes, stirring occasionally, until deeply caramelised.
Stir in butter, caraway seeds and chestnuts; cook 5 minutes until fragrant and lightly browned. Cool.
Step 2 – Roast the Root Vegetables
Heat oven to 200°C fan (220°C conventional / 425°F).
Arrange squash on one tray, beetroot on another. Drizzle with olive oil, season with Maldon Sea Salt, and roast 30–35 minutes until tender and golden. Cool.
Step 3 – Wild and Season the Spinach
In a large pan over medium heat, add washed spinach (with residual water). Cook until just wilted and bright.
Cool, squeeze out excess liquid thoroughly, then season with grated nutmeg, black pepper and Maldon Sea Salt.
Step 4 – Cut the Pastry
Roll pastry sheets to ~2 mm thick. Cut one 25 cm circle (base) and one 30 cm circle (lid).
Step 5 – Build the Dome
Place the 25 cm base on parchment. Spread onion‑chestnut mixture inside, leaving a 2 cm border.
Layer squash, then beetroot, then spinach, shaping into a compact dome.
Step 6 – Enclose, Score and Chill
Brush border with beaten egg. Drape the 30 cm lid over the filling, smoothing to encase with no air pockets.
Seal edges firmly; trim neatly.
Lightly score from top to edge in curved lines to create the classic spiral. Chill 20 minutes while you heat oven to 180°C fan (200°C conventional / 400°F).
Step 7 – Bake and Serve
Brush all over with egg wash. Bake 40–45 minutes until deep golden and crisp.
Mix horseradish, crème fraîche, dill and black pepper. Slice and serve with the dill horseradish crème.
Texture/Doneness cues: Pastry is richly golden with defined layers; base is crisp; filling hot throughout.
Tips & FAQs
Tips:
Keep fillings cool and relatively dry to avoid a soggy base—squeeze spinach well and cool onions/veg completely.
Build a stable dome: heavier veg (onion/chestnut, squash, beetroot) beneath, drier spinach on top.
For extra shine and lift, egg‑wash twice: once before chilling and again just before baking.
Bake on a preheated tray or baking steel for a crisp bottom.
FAQs:
What is a pithiver?
A pithivier is a round, enclosed pie made with puff pastry and filled with either sweet almond cream (frangipane) or savoury ingredients. It’s signature look comes from the domed shape and decorative scoring on top, which helps the pastry rise beautifully and give it that elegant, spiral finish.
What did the pithivier originate from?
The pithivier originates from France, specifically from the town of Pithiviers in the Loiret region. The pie was a way to showcase rich fillings and buttery pastry for special occasion, which is why it’s often associated with festive or celebratory meals.
What pastry is best for a pithivier?
All‑butter puff pastry gives superior lift and flavour. Roll to ~2 mm for clean layers without blow‑outs.
How do I prevent a soggy bottom?
Cool fillings fully, squeeze spinach dry, seal edges well, and bake on a preheated tray at 180°C fan.
Can I make this ahead?
Cook onions and roast veg up to 1 day ahead. Assemble and chill the unbaked pithivier for up to 24 hours, then bake fresh.
Can I freeze a pithivier?
Yes. Freeze assembled but unbaked on a tray, then wrap. Bake from frozen at 180°C fan, adding 10–15 minutes; tent with foil if over‑browning.
How long does it take to bake?
40–45 minutes at 180°C fan (200°C / 400°F), until deep golden and piping hot.
Pair with the dill horseradish crème or a light gravy.
Finish slices with a pinch of Maldon flakes for sparkle and seasoning at the table.
Storage & Reheating
Fridge: Cool, then refrigerate slices up to 3 days.
Reheat: 170°C fan (190°C / 375°F) 12–15 minutes on a tray until hot and crisp.
Freeze: See FAQ; reheat from frozen until pastry is crisp and centre is steaming.
Made This Already?
Rate the recipe and share your tips in the comments. For more festive vegetarian mains, browse our Christmas collection.
Ed Cudlipp, also known as ‘Cud Cooks’, brings the heat with his Hot Honey Wings with Maldon Chilli Salt – the perfect balance of crisp, spicy, sweet, and savoury. Coated in a buttery hot honey glaze and finished with Maldon Chilli Sea Salt flakes, these wings are as fiery as they are addictive. It’s the kind of recipe that turns a casual night in into a feast.
Step 1 – Prep the wings
Preheat the oven to 170°C.
Toss the wings in olive oil, garlic powder, onion powder, smoked paprika, and a generous pinch of Maldon Chilli Sea Salt.
Step 2 – Roast until crispy
Arrange the wings on a wire rack set over a baking tray.
Roast for 1 hour until golden, crisp, and cooked through.
Step 3 -Make the glaze
In a small saucepan, melt the butter.
Add honey, hot sauce, apple cider vinegar, and Maldon Chilli Sea Salt.
Stir and warm gently until smooth and combined.
Step 4 – Toss and finish
Once the wings are cooked, transfer them to a bowl and pour over the hot honey glaze. Toss until the wings are evenly coated and sticky.
Finish with a squeeze of lemon, sprinkle of chives, and a final pinch of Maldon Chilli Sea Salt for an extra chilli kick.
Sticky, spicy perfection – wings that balance sweetness, heat, and Maldon’s signature salt crunch.
How Did You Find This Recipe?
Tag @cud_cooks on Instagram when you make them – he’d love to see your take on it. Comment below how this recipe went for you in the comment’s section below!
Bring bold flavours and vibrant colour to your Diwali table with Romy Gill’s whole roasted spiced cauliflower, a showstopping dish that’s as nourishing as it is festive. Marinated in a fragrant homemade spice blend and roasted until golden and tender, the cauliflower is served atop of a creamy bed of homemade hummus, creating a beautiful contrast of textures and tastes. .
The final flourish – a sprinkle of Himalayan Pink Salt, Selected by Maldon – adds a delicate mineral depth that enhances every bite. This dish is a celebration of spice, warmth, and togetherness, perfect for sharing with loves ones during the Festival of Lights.
How To Make a Whole Roasted Spiced Cauliflower Served on Hummus?
Photography by Matt Inwood
Start by making the spice blend. Place all the listed ingredients into a blender, blitzing until it becomes a fine powder. Pour into a small dish and keep aside.
In a bowl, add the spice blend and oil together and whisk it. Rub the blend all over the cauliflower evenly. Transfer to a baking tray with parchment paper underneath, and leave aside for 15 minutes at room temperature, to marinate.
In the meantime, pre-heat the oven at 200 degrees.
Cover the marinated cauliflower with foil before placing in the oven. Cook for 25 minutes. After 25 minutes remove the foil and cook for another 20 minutes. Please note, that all ovens are different, so if it needs another 5 minutes then please do give an extra 5 minutes to ensure the cauliflower is roasted evenly.
Whilst the cauliflower is cooling, make the hummus. Place all the listed ingredients into a a blender and blitz until it becomes a creamy thick paste.
Add a generous spoonful of hummus onto the plate, placing the whole roasted cauliflower on top.
Serve with roasted cauliflower and small handful of green roasted pumpkin seeds.
Celebrate Diwali with a burst of spice and tradition in every bite – Romy Gill’s spicy Bonda balls are the ultimate festive snack. These golden, crispy potato balls are packed with red onions, coriander, green chillies, and warming spices, then deep-fried to perfection. What makes them truly special is the finishing touch: a pinch of Maldon Sea Salt flakes, which enhances the bold flavours and adds a delicate crunch.
Inspired by Romy’s Indian heritage and love for vibrant, seasonal cooking, these naturally vegan treats are perfect for sharing with friends and family during the Festival of Lights. Serve them with your favourite chutney and let the celebrations begin.
How To Make Spicy Bonda Balls
Photography by Matt Inwood
Peel and diced the potatoes and then boil until they are soft and cooked. Drain the water, place them in a large mixing bowl and leave it cool down. Once the potatoes are cooled down, mash them.
Add rest of the ingredients into the bowl, expect the oil. Mix them well and shape them into 20 golf sized balls.
Place them on a baking tray and leave them in the fridge from 15 minutes.
After 15 minutes remove the tray from the fridge and leave it outside. Pour oil in a heavy-based medium size saucepan. Heat the oil over medium heat to 180 degrees. Add the Bonda balls to the hot oil, in batches. Cook evenly all sides for 3-4 minutes until golden brown on all sides.
Serve hot with any chutney of your choice. Romy serves her Bonda balls with mint and coriander chutney.
Ed Cudlipp, also known as ‘Cud Cooks’, brings roast chicken perfection to the table with this timeless recipe – a golden, crispy bird seasoned with Maldon Garlic Sea Salt, served alongside a rich, homemade garlic and tarragon mayonnaise. It’s the kind of dish that makes a Sunday roast feel effortless but special, with all the comfort and flavour of classic cooking elevated by Maldon’s fragrant garlic salt.
How to Make the Perfect Roast Chicken
Step 1 – Prepare the Chicken
Preheat the oven to 180°C. Stuff the chicken cavity with shallots, garlic cloves, and thyme.
Pat the skin dry, brush generously with olive oil, and season all over with Maldon Garlic Sea Salt.
Step 2 – Roast
In a large ovenproof pan, scatter shallots, garlic, thyme, and rosemary, then drizzle with oil. Place a wire rack over the top and set the chicken on it.
Roast for 1 hour 15 minutes until golden and cooked through.
Step 3 – Make the Mayonnaise
In a food processor, combine egg yolks, mustard, lemon juice, vinegar, sugar, Maldon Garlic Sea Salt, and grated garlic.
Blend briefly, then slowly drizzle in the oils with the motor running until thick.
Stir through chopped tarragon.
Step 4 Make the Gravy
Remove the chicken to rest in a warm place. Pour cider into the roasting pan, scraping up the caramelised bits.
Add chicken stock, bring to a boil, then strain. Return to a clean pan, whisk in butter, and simmer until reduced and glossy.
Step 5 – Serve
Carve the chicken and serve with the tarragon mayonnaise and pan gravy.
A crisp-skinned, succulent roast with layers of garlic, herbs, and Maldon’s unmistakable saltiness – the perfect roast chicken, elevated.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your roast. Comment below how this recipe went for you in the comment’s section below!
Ed Cudlipp, also known as ‘Cud Cooks’, transforms a simple cabbage into something spectacular with this smoky, umami-rich recipe. His Charred Hispi Cabbage with Miso Butter and Maldon Smoked Sea Salt is a masterclass in balance – sweet caramelised edges, buttery richness, bright lime, and a deep, savoury hit of smoke. A perfect side for grilled meat, or a vegetarian showstopper in its own right.
Step 1 – Char the Cabbage
Heat a large frying pan over high heat and add olive oil. Place the cabbage halves cut-side down and fry hard for 4-5 minutes until deep golden and charred.
Step 2 –Roast until Tender
Transfer to a baking tray, cut-side up, and roast at 200°C for 25-30 minutes until the leaves are tender and slightly crisped at the edges.
Step 3 – Make the Miso Butter
While the cabbage roasts, combine butter, miso paste, lime juice, lime zest, and a pinch of Maldon Smoked Sea Salt. Mix until smooth.
Step 4 –Baste and Finish
Return the cabbage to the frying pan over medium heat. Add a generous spoonful of the miso butter and baste for 1-2 minutes until coated and caramelised.
Step 5 –Serve
Transfer to a serving plate. Spoon over extra miso butter, a squeeze of lime juice, and finish with a final sprinkle of Maldon Smoked Sea Salt.
Smoky, buttery, and irresistibly moreish – a perfect showcase for Maldon’s Smoked Sea Salt.
How did you find this recipe?
Tag @cud_cooks on Instagram when you make it – he’d love to see your version. Comment below how this recipe went for you in the comment’s section below!
Preheat the oven to 180C fan.
Toss the sausages, squash wedges, onion wedges, leek chunks, apples, oregano and olive oil in your largest roasting tray. Season with Maldon Sea Salt and lay the sausages on top of the vegetables.
Roast for 25 minutes then remove from the oven and add the stock to the base of the tray. Return to the oven for a further 25 minutes until the sausages are well browned and cooked through.
Meanwhile, for the mash, put the potatoes and parsnips in a large pot of cold salted water. Bring to the boil and cook for 10-15 minutes until the potatoes and parsnips fall off an inserted fork. Drain and leave to steam dry in the colander for a few minutes then return to the pot and mash with the butter. Once at your preferred consistency, stir in the sour cream and season to taste with Maldon Garlic Sea Salt and black pepper.
Scatter the chives over the mash and serve the sausages and vegetables straight from the tray.
Set a large, heavy-based pot over a medium heat. Add 3 tbsp olive oil and once warm add the onions and celery. Season with a punch of Maldon Chilli Sea Salt and cook for 12-15 minutes over a medium heat until soft and lightly golden. Add the garlic, ginger, cumin, coriander and cubed pumpkin. Cook for a few minutes, stirring regularly, until fragrant then pour in the stock.
Bring to a simmer and cook for 25-30 minutes until the pumpkin is very tender. Leave to cool a little then transfer to a blender and blitz until smooth.
For the topping, set a small frying pan over a medium heat. Add the olive oil and pumpkin seeds and fry for a few minutes until the seeds are beginning to pop. Add the garlic and fry for a minute or two, stirring and keeping a close eye, until the garlic is lightly golden and fragrant. Remove from the heat and stir in a pinch of Maldon Chilli Sea Salt.
To serve, ladle the soup into deep bowls, drizzle with yoghurt/sour cream and top with the seedy garlic mix.
