Sea Salted Date Truffles
These date “truffles" are given their texture and sweetness from rich, caramel-flavoured Medjool dates which are softer and chewier than standard varieties. With only four ingredients, they’re also much simpler to make than traditional chocolate truffles. Wrap in...
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Anja Dunk’s Caraway Roast Pork
Anyone lucky enough to have eaten at an event Anja has cooked at will know how good this new book, Strudel, Noodles and Dumplings, is going to be. Anja's book is a long-awaited revival of an underserved national cuisine, proving that there is more to German food...
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Easy Smoked Water Herbed Flatbreads
These flatbreads take on a real savoury edge from the smoked water. The charred flavour goes beautifully alongside everything from falafel to roast lamb, halloumi to hummus, simple tomato salad to traditional burgers. https://www.youtube.com/watch?v=oZBHii2_0Hg MAKES...
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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...
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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...
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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...
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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...
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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...
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