by Jess | Apr 12, 2018 | Blog, Recipes |
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...
by Jess | Apr 6, 2018 | Awards, Blog |
We have been exporting our products since 2001 when we joined forces with an American distributor. Today, Halen Môn is enjoyed across the world, but nearly 17 years later, we still get excited when we see our salt overseas, whether it be in Australia, France or Hong...
by Jess | Mar 20, 2018 | Autumn, Blog, Recipes, Smoked Water |
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...
by Jess | Mar 14, 2018 | Blog, Recipes, Smoked Water |
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...
by Jess | Mar 14, 2018 | Awards, Blog |
Our Smoked Water has been making waves for a couple of years now, but last week we were incredibly excited to hear that we’d won an award for the ‘Best Ingredient’ from the World Food Innovation Awards. The judging panel were impressed that it is...
by Jess | Mar 13, 2018 | A panad with..., Blog |
We first came across Jenny when she was researching her latest book, the brilliant The Missing Ingredient. Written through a series of encounters with ingredients, producers, cooks, shopkeepers and chefs, exploring everything from the brief period in which sugar...
by Jess | Jan 25, 2018 | Blog, Surprise me! |
To celebrate the beginning of 2018, the Year of the Sea in Wales, we asked Steve Griffiths, our favourite local poet, if we could share his beautiful piece entitled ‘Saltings.’ — The taste that sea-salt opens up: its slow, white bolt from the blue....
by Jess | Nov 30, 2017 | Blog, Everything Else, Pure Sea Salt, Recipes |
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...
