Fermented chilli hot sauce

This is a killer hot sauce, if we do say so ourselves and we think it makes a killer handmade gift too. Poured into your cutest glass jars or bottles it’s perfect for the more adventurous among us. The hot sauce needs to ferment at room temperature for 1–2 weeks before it’s ready to eat so make sure you give yourself plenty of time.

Nicola Lamb’s chocolate, peanut + coconut biscuits

Salty, rich and toasty, these biscotti-inspired biscuits have been formulated so they’re just on the dentist-approved side of crunchy. 

Pistachio + sea salt Dubai chocolate cups

This recipe for little salted chocolate cups filled with crunchy pistachio are an easy version of the viral ‘Dubai chocolate bar’ with plenty of Halen Môn and without the need for chocolate molds. 

Salted honey brittle

Co-founder of Halen Môn, Alison’s favourite sweets as a child were always sesame snaps. This brittle is rather like a posh version of those childhood favourites. Look for black sesame seeds online or in larger supermarkets, we think they add something special. 

Serve a shard in a bowl of ice cream for the wow factor.

Scotch caramels

Whisky and smoked salt go together beautifully, and this caramel offers the perfect foundation for both flavours to really sing. Little squares of balanced sweet and salty joy. See how many you can wrap before you eat one. 

Pump Street chocolate, sloe gin + sea salt truffles

 The Pure Sea Salt in these truffles makes the complex flavours in the Pump Street chocolate really sing. And whilst the sloe gin lends a grown up, indulgent flavour, they remain light and clean thanks to their water ganache base. The recipe makes a fair few – so it’s a lush idea for presents.

Sunflower seed + smoked salt florentines

Good florentines are indulgent and satisfyingly chewy. These ones are made with seeds instead of the more traditional nuts, and work beautifully with savoury notes from the rosemary and Pure Sea Salt Smoked Over Oak.