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L I B B Y S I L B E R M A N N

@libby_silb

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- Food and Prop Stylist -
- Recipe Writer -
- Author of ’𝘍𝘰𝘰𝘭𝘱𝘳𝘰𝘰𝘧 𝘍𝘪𝘴𝘩’ and ‘𝘝𝘦𝘨𝘦𝘵𝘢𝘳𝘪𝘢𝘯 𝘚𝘭𝘰𝘸 𝘊𝘰𝘰𝘬𝘦𝘳’

POSTS STORIES REELS TAGGED

Steak. Garlic. Maldon.

Because the finest flavours don’t need complicating. 🥩🧄💚

#steak #maldonsalt

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Sunshine recipes shot for @slimmingworld with a lovely team: Styling @libby_silb Props @hannahwilkinsonstylist
Digi @amygroverphoto

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Its week 3 of baking with me. This week we have s’more cookies. 🔥🍪🍫

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Summer snaps 📷

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September means squash is back on the menu. 🍂

Roast until golden, season with a pinch of Maldon Original Sea Salt Flakes, and let simple ingredients do the talking…🧡

#squash

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September on a plate. 🍂

Fig, honey & yogurt cheesecake, finished with thyme and a delicate pinch of Maldon Original Sea Salt. Sweet, creamy, floral. 🍯

SAVE this recipe! 🧡

Ingredients:
12 Oaty biscuits
65g Butter
Pinch of Maldon Original Sea Salt
500g Greek yoghurt
400g Cream cheese
60g Icing sugar
1 Lemon, zested
4 Figs, halved
3 Sprigs of thyme
Honey to drizzle

Start by making the base for the cheesecake. In a small pan, gently melt the 65g butter. Place the hobnobs and Maldon Original Sea Salt into a food processor and blitz until they resemble sand. Drizzle in the melted butter and blitz again until it resembles wet sand.

In a 20cm round cake tin tip the buttery biscuit crumb into the base and then press and pack it in firmly. Set this in the fridge for an hour until it hardens up.

In a large bowl, use electric beaters to mix together the yoghurt, cream cheese, icing sugar and lemon zest until smooth and creamy. Top this onto the chilled biscuit base and place back into the fridge for an additional hour to firm up.

When ready to serve, carefully remove the cheesecake from the tin and place on a serving plate. Top with the halved figs, some thyme sprigs and a drizzle of honey. Finally finish with a final small pinch of Maldon Original Sea Salt to cut through the sweet honey. Serve immediately.

#figs

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Here is a darling and well designed new mini cookbook, “Cozy Café Cookies: Seasonal Sweet Treats to Bake at Home” by Libby Silbermann @libby_silb (@quadrillebooks August 2026)

The two chapters are Autumn and Winter.

Each recipe has a gorgeous photo. Measurements are bith metric and imperial style.

A cute little gift book. Great to leave in the kitchen for guests at your cabin or vacation home too!

-Carrie #cookbookdivas #autumnbaking #cookiebook

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One scoop, one crunch, one pinch of Maldon Garlic Sea Salt Flakes.🫘🌿

Creamy butter bean hummus paired with homemade seeded crackers. Finished with a generous pinch of Maldon Garlic Sea Salt Flakes for the perfect picnic treat to whip up this month.

SAVE this recipe to make over the week!💚

For the Butter Bean Hummus:
400g @boldbeanco Queen Butter Beans, drained
1 garlic clove, grated
1 lemon, juiced
100g tahini
½ tsp cumin
Pinch of smoked paprika
½ tsp Maldon Garlic Sea Salt
2 tbsp olive oil
2 – 3 tbsp cold water
For the Seeded Crackers:
2 tbsp milled flaxseed
2 tbsp brown rice flour
½ tsp Maldon Garlic Sea Salt
60g pumpkin seeds
50g sunflower seeds
40g hulled hemp seeds
1 tbsp chia seeds
250ml boiling water
1 tbsp fennel seeds
Crudites to serve: baby carrots, cucumber, radishes, celery

Make the cracker mix: Preheat the oven to 180°C. In a large bowl, mix the flaxseed, brown rice flour, ½ tsp Maldon Garlic Sea Salt, pumpkin seeds, sunflower seeds, hemp seeds and chia seeds. Pour over 250ml boiling water, stir together and set aside for 20 minutes to thicken as the chia and flax absorb the liquid.

Spread and bake the crackers: Line a large baking tray with parchment, tip on the mixture and smooth it right to the edges, as thin as possible. Sprinkle over fennel seeds, press them in gently, and bake for 30–40 minutes until golden and crisp. Cool completely on the tray.

Blitz the hummus: While the crackers bake, add the butter beans, garlic, lemon juice, tahini, cumin, smoked paprika and Maldon Garlic Sea Salt to a food processor and blitz to a paste. Add the olive oil and blitz again until smooth.

Make it silky: With the motor running, drizzle in the cold water and keep blitzing until completely smooth and silky. Taste and adjust with a little more Maldon Garlic Sea Salt if needed.

Break, top and serve: Once cooled, snap the cracker sheet into rustic shards. Spoon the hummus into a bowl, drizzle with olive oil and finish with a pinch of cumin and Maldon Garlic Sea Salt. Serve with the crackers and crudités for dipping.

#butterbean #recipe

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Summer always takes me back to food, family, stories and long tables.

Almost a year since Indian Made Easy began finding its way into people’s homes, and it still feels slightly unreal when someone sends a message, cooks from it, or brings it along for signing.

What started as a very personal dream has slowly become a shared journey — and for that I feel deeply grateful. A heartfelt thank you to Penguin and the whole team who helped bring this book to life with so much care.

For anyone looking for simple, modern Indian recipes this summer, Indian Made Easy is available on Amazon — and signed copies are also available directly from me.

Amazon: https://amzn.eu/d/2pTCfKM
Personalised Signed Copy: https://anuragfoodstory.co.uk/products/indian-made-easy-cookbook

#IndianMadeEasy #AnuragFoodStory #IndianFood #summercooking

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The CRUNCH. 🥬🔥

Crispy Pork Loaded Lettuce Cups. Wrapped in crisp lettuce and finished with the distinctive crunch of Maldon Original Sea Salt Flakes. Light. Flavour-packed. Made for sharing.🥬✨

SAVE THIS RECIPE!💚

Ingredients:
350g pork belly slices
2 tbsp honey
2 tbsp soy sauce
1 thumb sized piece of ginger, grated
2 tbsp siracha
1 tsp sesame oil
A pinch of Maldon Original Sea Salt flake
150g vermicelli rice noodles
2 little gem lettuce, leaves separated
½ cucumber, julienned
1 large carrot, julienned
1 tbsp of mixed black and white sesame seeds
1 lime, cut into wedges
Handful of Thai basil or coriander leaves

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.

#PicnicSeason #LettuceCups

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Lovely little summery feature for @olivemagazine about Olive Oil!

Photography @aburtonphoto
Food styling @libby_silb assisted by @livgeorgiadis
Creative director @gillybeancreative

#olive #oliveoil #mediterranean #oliverecipes

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Small spoon, BIG flavour!🍓🍋✨

Mini Strawberry, Lemon and Elderflower Trifles, finished with a pinch of Maldon Original Sea Salt flakes to make the sweetness sing.🤤

SAVE this recipe!❤️

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 Flakes.

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 icing sugar and 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 dop with a dollop of the soft whipped cream and finish with a pinch of Maldon Original Sea Salt Flakes.

#trifles

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