Anna Jones’ Garden Toasts

A vibrant recipe from our favourite cookbook of...

Salt-cured Root Vegetables

This recipe calls for a brine cure to soften and...

Salt-splashed Pizzette

Individual pizzas, deliciously crisp from the...

Anna Jones’ Garden Toasts

A vibrant recipe from our favourite cookbook of the last year: The Modern Cook's Year. ---- These little toasts are a riot of colour and represent all that is great about our gardens in spring. The first radishes, roasted until they sweeten, the sweet peas, and some...

read more

Salt-cured Root Vegetables

This recipe calls for a brine cure to soften and essentially begin to cook the roots before they’re griddled.  They have a bright, spicy flavour and a deliciously tender texture, contrasting brilliantly with the smooth, cool strained yoghurt. We used beetroot, carrots...

read more

Salt-splashed Pizzette

Individual pizzas, deliciously crisp from the Pure Strong Brine we spritz over the dough. Eat them on a warm evening with a cold glass of wine. For the pizza dough: 500g strong white bread flour 1 x 7g fast action packet of yeast 1 teaspoon caster sugar 4 tablespoons...

read more

Bonfire Baked Beans

Spring in the UK has yet to arrive properly, and in this latest cold snap, we want something filling and warming to fill the gap. These easy homemade smoky beans hit the spot - eat them piled on griddled sourdough or toasted crumpets with plenty of salted butter....

read more

Smoky Welsh Ale Rarebit

Made with hoppy Welsh ale, our favourite cavern-aged Dragon Welsh cheddar and our very own Smoked Water, this is dream-like cheese on toast. Serves 4 1 tsp dijon mustard 50ml Welsh ale 25g unsalted butter 175g cavern-aged Welsh cheddar 2 egg yolks A handful of snipped...

read more

Quick-Pickled Fennel with Lemon Zest + Bay

Beautiful with cheese, smoked fish, charcuterie 
or gammon. This recipe originally appeared in The Telegraph Magazine. MAKES one large jar 3 small fennel bulbs, trimmed, with any discoloured outer leaves removed 2 tbsp Halen Môn Pure Sea Salt in a Finer Flake 500ml...

read more

Smoked Galette of Stilton, Squash + Thyme

This wonderfully savoury galette is perfect for a celebratory supper and comes together much quicker than you might think. A wonderful vegetarian tart that everyone will want a slice of. This recipe originally appeared in The Telegraph Magazine. SERVES 4-6 750g...

read more

Anna Jones’ Almond Smoked Salt Blondies

These blondies are somewhat bottle blonde. Though they don’t have the cocoa or hefty amount of chocolate that a brownie would (which makes them a blondie), I do use muscovado sugar, which turns them a deep dark brunette. If you like you could use a lighter sugar,...

read more