HALEN MÔN BLOG
Festive cocktails + drinks
Glittering glasses of cheer for the festive season. From frozen blood orange margaritas and a perfectly smoky negroni to a no-alcohol shrub with plenty of character so nobody feels like they’re missing out. Serve with a salty snack. Ginger Jin Môr Ginger, clementine...
Ginger Jin Môr
Ginger, clementine and, of course, a dash of our gin of the sea. This recipe makes a personal cocktail for sipping to yourself but it's simple to scale up too.INGREDIENTSMakes one cockail For the cauliflower 60ml Jin Môr Juice of a clementine 20ml Cointreau 20ml...
Pawb Pawb cauliflower
Shamelessly inspired by Bang Bang Cauliflower in name, but it’s our 'Pawb' seasoning which lends this dish its explosive flavour in this instance. Tossing the cauliflower in gram flour also means that this version is naturally gluten – free and extra...
Pan-charred sprouts with anchovies, lemon and hazelnuts
Brussels Sprouts, like other members of the cabbage family, benefit from a heavy-hand with the heat. Cooking them until they turn black in places helps to caramelise them and concentrates their flavour. Anchovies melt to become an extra layer of umami seasoning, which...
Festive canapés + snacks
Dazzling canapés for the Christmas season. All easy to whip up before your guests arrive and perfect with fizz. Pleasingly little and perfectly balanced bites. Pawb Pawb cauliflowerShamelessly inspired by Bang Bang Cauliflower in name, but it’s our PAWB seasoning...
Five reasons to book a seaweed bath in winter
1) It's all about the contrast As soon as the lid of the barrel is lifted, steam rises into the cool, damp air. The air is cleansing and fresh, almost like a drink, but the 40C water is richly comforting and warm, allowing your muscles to truly relax. 2)...
Cookbooks to give and what to gift them with
Twin Everyday grinder set + Dinner by Meera SohdaThree things we all need, everyday. Dinner and a good grinding of salt and pepper. Meera Sodha's latest book, Dinner is endlessly useful and inspiring. Equally as perfect for estabilshed cooks in need of ideas as new...
Passeti + Boote’s perfectly cured trout
Pasetti + Boote, talented caterers based in Bristol and friends of Halen Môn, have kindly shared their secret to the perfect cured trout for this festive season. The perfect canape for the big day itself. Over to Max: "The salt cure for our trout is flavoured with...
‘Cooking water should be as salty as tears’ – an interview with Max Pasetti
Our brilliant Brand Ambassador Anna Shepherd has been busy this autumn, visiting some of her favourite chefs. Here, she caught up with Max Pasetti, one half of brilliant Bristol-based caterers Pasetti + Boote. Anna chatted to Max about seasoning meat and fish, the...