HALEN MÔN BLOG
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...
French onion soup
We took Margaret, Alison’s mother, to Paris for her 89th birthday, as she always wanted to go. The main event was a classically chic lunch of herbed soufflé, cured meats, wine and Provencal olives, but the real star was the starter: a deeply savoury French onion soup...
Toasted milk cookies
This recipe is based on some cookies that Jess had at a wedding in upstate New York a few years ago. The groom, a chef, made these with his cousin (also a chef) for the lucky guests. They are the right balance of sweet and salt with an extra toasty depth – the kind of...
Carrot and lentil Salty Pumpkin Spice soup
A bright and pleasing carrot and lentil soup just when the days are getting gloomier. Heavy on cinnamon, with nutmeg, allspice and cloves, our Salty Pumpkin spice makes everything it touches taste deeply comforting. The lentils in the soup means that it’s a...