AUTUMN RECIPES
Bee Wilson’s ratatouille
We absolutely love Bee Wilson’s latest book ‘The Secret of Cooking: recipes for an easier life in the kitchen’. Every recipe we've made from it so far has been a hit, including this ratatouille. The perfect use for the first of the courgettes. From Bee "Properly, it...
Ed Smith’s poached eggs with ‘nduja butter + spinach
Ed Smith's latest book, Good Eggs, is a celebration of the humble egg with over 100 ways to cook and elevate your egg game. We're excited to have this recipe to share with you, Ed's poached eggs with 'nduja butter and spinach. Perfect for breakfast but we'd be very...
John Whaite’s brown butter brownies with hazelnuts and salted caramel
John Whaite cannot bake fast enough to keep up with the popular demand for his knock-out brownies at the moment. Here he’s shared an old favourite recipe with us, perfectly balanced brownies with homemade caramel. A swirl of Halen Môn Salted Caramel would work well...
Anna Jones’ cheese and pickle roast potatoes
Anna Jones' latest book, Easy Wins, is a celebration of the ingredients that are already in your cupboard, quick and simple recipes that we know we'll make again and again. Anna has choosen this recipe for us to share, her perfect tray of potatoes. From Anna: A tray...
Smoked salt and whisky chocolate mousse
A rich, balanced dessert that hits the spot every time. Smoked salt adds a welcome savoury note that complements, rather than overpowers the chocolate. INGREDIENTSSERVES 4 100g dark chocolate (minimum 70% cocoa solids), plus 10g for shaving 50g milk chocolate 30ml...
Welsh whisky rarebit
Rarebit is typically made with beer (stout, or ale), but the addition of whisky brings heat and complexity to the ultimate cheese on toast. We’ve also included buttery, caramelised leeks (because who can resist). Be sure to use slim leeks which will cook quickly and...
Sausage and mash with smoky onion gravy
A comforting, creamy mashed potato recipe with herby glazed sausages and a savoury onion gravy (with a good glug of Halen Môn Smoked Water for incredibly satisfying depth). Some tips from chef Sam Lomas 'Onions are one of my all-time favourite things to cook. As a...
Garlic salted aubergine
Here, Dixie Fingal-Rock Innes has used our Pure Sea Salt with Roasted Garlic to add a delicious depth to these roasted aubergines. While most aubergines don't need to be pre-salted these days as they're not so bitter, it's an excellent opportunity for seasoning before...
Salted caramel hot chocolate
INGREDIENTSMakes 1 300ml jar 200ml/7fl oz milk or milk alternative 25g/1oz good-quality milk chocolate, grated (we like Pump Street sourdough and sea salt bar) 2 tsp Halen Môn Salted Caramel Sauce 1 tbsp cocoa powder Halen Môn Pure Salt in a finer flaked, to taste...
Fermented chilli hot sauce
INGREDIENTSMakes 1 300ml jar 500ml boiling water 20g Halen Môn Pure Sea Salt 10 fresh red chillies (about 150g), cut into 1cm pieces, but seeds retained 1 thumb-sized piece of fresh root ginger, peeled and finely chopped 1 banana shallot, roughly chopped 4 garlic...