Sea Salted Butterscotch Pudding
At this year's Royal Welsh show, amongst the prize winning pigs and outstandingly delicious offerings, we bumped into Mikey Bell, who runs a food blog. He writes simple but delicious recipes and has very kindly agreed to share this nostalgic dessert on our blog. For...
Summer Tomato Smoked Panzanella
The classic Tuscan bread salad gets a makeover here with a tablespoon of our Smoked Water marinading the tomatoes for a subtle smoky note. A simple and delicious way to make the most of British tomato season. https://youtu.be/Eabj1voo730 SERVES 4 3 slices of...
A Panad with…Michael Zee of Symmetry Breakfast
When Michael and Mark were first together, Mark was working long hours and breakfast was the only meal they would be sure to share. It's fair to say that what started as a way to enjoy quality time together has turned into a worldwide phenomenon, and now we, along...
La Grotta’s Sea salt, Rosemary + Pine Nut Ice Cream
Was there ever a more well-timed book release than this, a book celebrating seasonal ice cream, in the middle of the hottest summer we've had in years? La Grotta Ices is a beautiful book for the serious ice cream lovers amongst us. In this recipe, liberally salted...
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...
A Party Fit For a Queen (‘s award)
A year ago, we had a party to celebrate winning the Queen's Award for Sustainability. The sun shone, the Marram Grass made some deliciously seasoned canapes, and we finished with salted caramel ice cream from our favourites at the Red Boat. Thank you to everybody who...
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...
Lonely Planet on Modern Welsh Food
'If you’ve been to Wales, you’ll for sure have tried bara brith, the tea-steeped fruit loaf that takes the edge off a soggy day’s hillwalking. And you might’ve loved or hated laverbread, the seaweed puree that garnishes many a cooked breakfast. Travelling these hills...
BBC Food Programme on Salt
'Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.' (Spoiler: the...
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...
