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Picnics and Pinch Tins

Recipe Collection 2026

Maldon Salt

The Maldon Salt Picnic

Maldon Salt presents a sun -soaked collection of recipes showcasing the flavours of summer, made for long afternoons, good company, and eating outdoors. From fresh and vibrant sharing plates to indulgent sweet treats and refreshing drinks, every dish is crafted to travel beautifully and taste even better in the sunshine.

Pack your basket, find your spot, and let Maldon Salt elevate your picnic.

THE SPREAD

Butterbean Hummus and Homemade Crackers

Caprese Focaccia Sandwiches with Pistachio Pesto

Chilli, Lime and Feta Grilled Watermelon

Wedges

Crispy Pork Loaded Lettuce Cups

Layered Summer Salads – 3 Ways

Mini Strawberry, Lemon and Elderflower Trifles

Hibiscus and Elderflower Iced Tea

THE SPREAD

BUTTERBEAN HUMMUS AND HOMEMADE

CRACKERS

Serves: 4 people

Prep time: 30 minutes

Cook time: 40 minutes

Ingredients:

Butterbean Hummus

400g butterbeans, drained

1 garlic clove, grated

1 lemon, juiced

100g tahini

½ tsp cumin

Pinch of smoked paprika

½ tsp Maldon Pepper Sea Salt

2 tbsp olive oil

2-3 tbsp cold water

Method:

Seeded Crackers

2 tbsp milled flaxseed

2 tbsp brown rice flour

½ tsp Maldon Pepper Sea Salt

60g pumpkin seeds

50g sunflower seeds

40g hulled hemp seeds

1 tbsp chia seeds

250ml boiling water

1-2 tbsp everything seasoning (if you can’t find this then just mix black and white sesame seeds, garlic granules and poppy seeds)

1 tbsp fennel seeds

Crudites to serve: baby carrots, cucumber, radishes, celery etc.

Preheat the oven to 180c. Start by preparing the seeded crackers. In a large bowl mix together the flaxseed, brown rice flour, Maldon Pepper Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Then add 250ml of boiled water and stir it altogether, then set aside for 20 minutes – this will thicken the mixture.

When the cracker mix is ready, line a large baking tray with baking parchment. Then tip the mixture onto it and smooth it out right to the edges of the tray and as thin as possible using a spatula. Sprinkle over the everything seasoning and fennel seeds and gently press them in. Then place into the preheated oven and bake for 30 – 40 minutes until lightly golden brown and crisp all over. Remove from the oven and allow to cool completely on the tray.

While the mixture is baking you can whizz up the butterbean hummus. Place the butterbeans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Pepper Sea Salt into a food processor or blender and whizz this to a paste. Then add the olive oil and whizz again till smooth. Finally add the cold water while the motor is running and continue to whizz until the hummus is completely smooth and silky. Taste and adjust the seasoning if needed, then set aside.

When the cracker has cooled, you can use your hands to break it into smaller crackers – rustic is ok here! Place the butterbean hummus into a bowl and drizzle over a little more olive oil, a pinch of cumin and some more Maldon Pepper Sea Salt. Serve this along with the seeded crackers and some crudities for everyone to dip in.

CAPRESE FOCACCIA SANDWICHES WITH PISTACHIO PESTO

Serves: 2 people

Prep time: 15 minutes

Cook time: no cook

Ingredients:

For the pistachio pesto:

75g pistachios

1 garlic clove, crushed

75g parmesan, grated

50g fresh basil leaves

150ml extra virgin olive oil

1 lemon, zested, ½ juiced

1 pinch of Maldon Original Sea Salt flakes

Cracked black pepper

Focaccia bread

2 large vine tomatoes, sliced

1x ball of mozzarella, drained and sliced

Handful of rocket leaves

Method:

Start by preparing the pistachio pesto. In a food processor add the pistachios and garlic and pulse it a few times to break them down – you can process it more if you prefer a finer textured pesto. Then add the grated parmesan and basil leaves and pulse it again to a thick paste. Then add olive oil, lemon zest and juice, Maldon Original Sea Salt flakes and cracked black pepper and give it a final blend. Add a little more olive oil if it is too thick. Set aside.

To make the sandwiches, start by slicing the focaccia bread in half through the middle. Then layer up by spreading across the pistachio pesto across the top of one half of the focaccia slice, followed by some tomato slices, mozzarella and a handful of fresh rocket. Place the lid of the focaccia on, and then cut the whole thing in half vertically so you have two sandwiches. Wrap these up and take away for the perfect picnic lunch!

CHILLI, LIME AND FETA WATERMELON WEDGES

Serves: 4 people

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients:

1x medium watermelon, sliced into wedges

1x red chilli, deseeded and finely diced

150g feta, crumbled

1 lime, zested and cut into wedges

A generous pinch of Maldon Chilli Sea Salt

A handful of mint leaves picked

Method:

Place the watermelon wedges onto a griddle or BBQ and char them for a few minutes on each side. Arrange them onto a large platter. Scatter over the chilli, crumbled feta, lime zest and Maldon Chilli Sea Salt. Finish with some mint leaves and the lime wedges to serve.

CRISPY PORK LOADED LETTUCE CUPS

Serves: 2 people

Prep time: 20 minutes

Cook time: 10 minutes

Ingredients:

350g pork belly slices

2 tbsp honey

2 tbsp soy sauce

1x thumb sized piece of ginger, grated

2 tbsp siracha

1 tsp sesame oil

A pinch of Maldon Original Sea Salt flakes

150g vermicelli rice noodles

2x little gem lettuce, leaves separated (centre core discarded)

½ cucumber, julienned

1x large carrot, julienned

1x spring onion, finely sliced

1 tbsp of mixed black and white sesame seeds

1x lime, cut into wedges

Handful of Thai basil or coriander leaves

Method:

Start with the crispy pork belly. Cut the slices in to small bite sized pieces and fry over a medium heat in a dry pan for 10-15 minutes until the fat renders and the pieces become lovely and crispy. For the last few minutes add 1 tbsp of soy sauce and 1 tbsp of honey to the pan and let it bubble and become sticky, coating the pork belly in the glaze.

While the pork belly is frying you can prepare the other elements. Cook the vermicelli noodles as per the packet instructions, then drain them and run under cold water to stop them cooking. Drizzle over a little sesame oil to stop them sticking and then set aside.

For the sauce, mix together the grated ginger, siracha, remaining 1 tbsp of honey and soy, and sesame oil in a small bowl. Add a pinch of Maldon Original Sea Salt flakes and taste to check the seasoning. Set aside.

Now you can assemble the lettuce cups. Place the baby gem leaves across a platter and then load each one with some vermicelli noodles, julienned carrot and cucumber, followed by the sticky pork belly, a drizzle of the sauce and some Thai basil leaves and sesame seeds for garnish. Add lime wedges to the platter for everyone to squeeze over. Finish with a final pinch of Maldon Original Sea Salt flake and serve.

LAYERED SUMMER SALADS – 3 VARIETIES, 1

VERSATILE DRESSING

Serves: 2 people

Chicken & Chickpea Salad

Ingredients:

200g tinned chickpeas, rinsed and drained

100g cooked chicken, shredded

5x cherry tomatoes, quartered

¼ of a cucumber, diced

Large handful of rocket leaves

25g parmesan shavings

2 tbsp mixed seeds

Dressing:

6 tbsp olive oil

2 tbsp apple cider vinegar

1 tsp Dijon mustard

½ lemon, juiced

1 tbsp honey

A pinch of Maldon Smoked Sea Salt

Cracked black pepper

Method:

Lentil, Butternut Squash & Kale

Ingredients:

200g cooked lentils

200g butternut squash, diced and roasted

70g kale, massaged with a pinch of Maldon

¼ of red cabbage, finely shaved

50g feta, crumbled

2 tbsp pomegranate seeds

Small handful of parsley leaves

Salmon, New Potato & Courgette

Ingredients:

200g baby new potatoes, boiled and cooled (chopped)

Small handful of chives, finely chopped

100g hot smoked salmon, flaked

½ courgette, julienned

2 tbsp of toasted pumpkin seeds

For each salad, layer up each element in the order they are listed in the ingredients. This can be stored in the fridge or taken on the go for a picnic lunch.

For the dressing, add all the ingredients to a jar, tightly screw on the lid and then shake well till it has thickened and emulsified.

Just before eating, drizzle some of the dressing over the layered salads, add the lid and shake again. The salads are now ready enjoy!

MINI STRAWBERRY, LEMON AND ELDERFLOWER TRIFLES

Serves: 2 people

Prep time: 15 minutes

Cook time: no cook

Ingredients:

300g Madeira sponge cake

350g strawberries, hulled and chopped

2 tbsp elderflower cordial

1 tbsp lemon juice

200g lemon yoghurt

50g mascarpone

100ml double cream

1 tsp icing sugar

1 tsp vanilla bean paste

Pinch of Maldon Original Sea Salt

Method:

Slice the madeira sponge cake into 1-inch slices. Then use a cookie cutter which is the same diameter as the glass or jar you intend to layer your trifle in and cut out 4 circles of sponge. Set aside.

In a small bowl mix together the elderflower cordial and lemon juice. In another bowl mix together the lemon yoghurt and mascarpone and set aside. Finally add the icing sugar to a bowl along with the vanilla bean paste and then lightly whip until it forms soft peaks.

Now you can assemble your mini trifles. Start adding one layer of sponge to the base of each glass. Use a pastry brush to brush over some of the elderflower lemon syrup. Then add some of the lemon mascarpone yoghurt, followed by a layer of the chopped strawberries. Then repeat the layers again.

Finish the top with a dollop of the soft whipped cream and a pinch of Maldon Original Sea Salt.

HIBISCUS AND ELDERFLOWER ICED TEA

Serves: 2 people

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients:

15g dried hibiscus flowers

500ml boiled water

Elderflower cordial, to taste

Pinch of Maldon Original Sea Salt

Ice

Lemon slices and mint, to garnish

Method:

Place the dried hibiscus into a heatproof jug and then pour over the boiling water. Allow the flowers to steep in the water for 15 – 20 minutes, turning a beautiful vibrant colour. Then strain the mixture through a fine sieve into another jug and mix in some elderflower cordial for sweetness and a pinch of Maldon Original Sea Salt to add some sweet and salty layers. Stir this through so it dissolves.

Fill two glasses with ice, then pour in the iced tea mixture. Garnish with some lemon slices and mint sprigs and serve immediately. Alternatively, you could store the jug in the fridge, ready to pour over ice later.

PINCH TINS

THE MALDON SALT PINCH TIN SET

The Maldon Salt Pinch Tin Set is the must -have accessory for passionate foodies this summer. A compact and stylish solution for storing your favourite gourmet salts, each set includes four tins – designed for Maldon’s classic sea salt and it’s rich, smoked salt.

These durable, reusable tins are perfect for filling with Maldon’s signature pyramid flakes, offering a convenient way to carry seasoning wherever you go. Slip them into your pocket or handbag to elevate ordinary dishes while you're out and about, from picnics in the park, to fish and chips on the beach and long alfresco evenings.

The Maldon Salt Pinch Tin Set is available on Amazon .