by Rach Pilston | Dec 4, 2025 | Recipes, Autumn, Pure Sea Salt Recipes, Winter Recipes
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...
by Rach Pilston | Nov 25, 2025 | Recipes, Autumn, Pure Sea Salt Recipes, Winter Recipes
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...
by Rach Pilston | Nov 21, 2025 | Blog, Bloody mary ketchup, Recipes, Winter Recipes
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 cauliflower Shamelessly inspired by Bang Bang Cauliflower in name, but...
by Rach Pilston | Nov 18, 2025 | Blog, News, Recipes
Cookbooks to give and what to gift them with Twin Everyday grinder set + Dinner by Meera Sohda Three 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...
by Rach Pilston | Nov 18, 2025 | Recipes, Autumn, Pure Sea Salt Recipes, Winter Recipes
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:...
by Rach Pilston | Nov 6, 2025 | Recipes, Autumn, Pure Sea Salt Recipes, Sweet Recipes, Winter Recipes
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...
