Maldon Salt celebrates the flavours of autumn and winter with a collection of comforting seasonal recipes.
As the days grow cooler and the leaves turn golden, it’s the perfect time to gather with family and friends over hearty suppers, slow roasts, and indulgent bakes.
Maldon has created a collection of seasonal dishes, from savoury favourites to sweet treats, designed to bring warmth and flavour to every autumn/winter occasion and inspire your next meal.
Plus, with Christmas around the corner, Maldon has also created a collection of beautiful recipes to inspire and bring family and friends together for celebratory moments. From impressive party food and cocktails with a twist, to showstopping roasts and hearty sides Maldon is the perfect addition to every festive meal.
Spicy Pumpkin Soup
Serves: 4-6
Prep: 20 minutes Cooking: 45 minutes
For the soup:
3 tbsp olive oil
2 onions, finely chopped
2 sticks of celery, finely chopped Maldon Chilli Sea Salt
4 garlic cloves, finely chopped Thumb of ginger, finely chopped 1 tbsp ground cumin
1 tbsp ground coriander
1kg pumpkin, peeled and cubed 1.25 litres chicken or veg stock
For topping:
3 tbsp olive oil
50g pumpkin seeds
2 garlic cloves, thinly sliced
Maldon Chilli Sea Salt
Greek yoghurt or sour cream, loosened with a little water if thick
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 pinch 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 begin 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.
Air Fryer Pumpkin Gnocchi With Crispy Sage
Serves: 4
Prep: 10 minutes Cooking: 40 minutes
1 small pumpkin (approx. 500g) 1 whole garlic bulb
1 white onion, cut into wedges Maldon Garlic Sea Salt
Cracked black pepper Olive oil for frying 75g walnuts
20 sage leaves
500g gnocchi
30g parmesan, finely grated, plus extra to serve
Preheat the air fryer to 180C. Peel and dice the pumpkin into 2cm chunks. then add the pumpkin and onion wedges with olive oil, Maldon Garlic Sea Salt, and pepper. Cut a garlic bulb in half, wrap in foil, and add it to the tray. Roast for 15–20 mins until soft and golden. Squeeze out the roasted garlic once cool.
Fry sage leaves in a little oil until crisp, then set aside. Toast walnuts in the air fryer for 5 mins and roughly chop.
Cook the gnocchi in salted water, reserving a mug of cooking water. Blend the pumpkin, onion, and garlic with parmesan, seasoning, and a splash of cooking water until smooth.
Toss the gnocchi in the sauce, adding more water if needed for a glossy consistency. Serve topped with walnuts, crispy sage, and extra parmesan.
Potato Gratin With Garlic Salt
Serves: 6
Prep: 25 minutes
Cooking: 1 hour, 30 minutes
50g unsalted butter
1.5kg Maris Piper potatoes
3 garlic cloves, crushed
800ml double cream
A few sprigs of thyme, leaves removed A pinch of Maldon Garlic Sea Salt Cracked black pepper
A little parmesan, optional
Preheat the oven to 160C fan. Butter a large shallow dish, then thinly slice the potatoes (skin on or peeled) and arrange in a spiral pattern.
In a pan, gently heat the double cream with crushed garlic, thyme, Maldon Garlic Sea Salt, and black pepper until just scalding. Pour over the potatoes, then top with grated parmesan.
Cover with foil and bake for 1 hr 30 mins until tender. Remove foil and bake for 10–15 mins more until golden and bubbling. Serve hot as a rich, comforting side.
Salted Pumpkin Pie
Makes: one 23cm pie Prep: 15 minutes Cooking: 35-40 minutes
320g short crust pastry, homemade or shop-bought 1x 425g tin of pumpkin puree
150g light brown sugar
1 tsp cinnamon
Thumb of ginger, finely grated
1⁄3 nutmeg kernel, finely grated
Freshly ground black pepper
2 tsp Maldon Smoked Sea Salt
3 eggs, beaten
175ml double cream
Softly whipped cream, to serve
Preheat the oven to 170C fan.
Roll the pastry to the thickness of a pound coin and drape into a 23cm fluted tart tin. Gently prick the base all over with a fork. Cover the pastry with parchment paper and fill the tin with baking beans. Place the tin on a baking tray (this will make getting the tin in and out of the oven easier).
Bake for 20 minutes then remove the baking beans and parchment paper and return to the oven for 10 minutes until the pastry is dry to the touch and very lightly golden.
For the filling, mix the pumpkin puree, sugar, spices and Maldon Smoked Sea Salt. Add the eggs and whisk until incorporated then whisk in the cream.
Pour the filling into the blind baked pastry and bake for 35-40 minutes until the filling is set. Leave to cool completely at room temperature then chill until ready to serve.
Serve with softly whipped cream and an extra sprinkle of Maldon Smoked Sea Salt.