Charcoal Salt Recipes - Halen Môn
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CHARCOAL SALT RECIPES

Sam Lomas’ slow cooked courgette pasta

Sam Lomas’ slow cooked courgette pasta

INGREDIENTSServes 2 160g orecchiette  400g small courgettes 4 plum tomatoes  6 cloves of garlic, peeled and finely sliced  1 heaped tbsp tarragon, chopped Extra virgin olive oil  150g soft goats cheese Halen Môn Pure White Sea Salt Black pepper, freshly ground Hard...

Creatives we love in North Wales

Creatives we love in North Wales

North Wales may be best known for its sweeping coastlines and rugged landscapes but here we’ve put together the creative side of this area of Outstanding Natural Beauty. A quick list of some of our favourite creatives, makers and galleries that we think you should...

Chargrilled green beans with salted honey butter feta

Chargrilled green beans with salted honey butter feta

INGREDIENTSServes 4-6 as a side 400g runner beans, stalk ends and strings removed Oil, for drizzling ½ teaspoon Halen Môn Pure White Sea Salt 1 unwaxed lemon, cut in half For the feta 200g feta 2 tablespoons Halen Môn Salted Honey Butter 4 sprigs thyme Black pepper...

Tide/Llanw x Sam Lomas Supper Club

Tide/Llanw x Sam Lomas Supper Club

The weather gods shone upon our latest supper club, with Chef Sam Lomas returning to our tipi at Tide/ Llanw for one night only this July.  Sam began his career with Hugh Fearnley-Whittingstall at River Cottage where he developed his passion for farm to table cooking....

Smoky scallops in the shell with tarragon and basil butter

Smoky scallops in the shell with tarragon and basil butter

INGREDIENTSServes 4 For the scallops 16 king scallops 16 scallop shells For the herb butter 150g unsalted butter, softened ½ teaspoon Halen Mon sea salt 1 teaspoon Halen Mon smoked water 12 sprigs of fresh herbs, leaves picked and roughly chopped (try tarragon, dill,...

Marinated courgettes with charred chilli + tomato butter

Marinated courgettes with charred chilli + tomato butter

INGREDIENTSServes 4-6 as a side 4 large courgettes (about 800g), we like the contrast of deep and light green, and yellow courgettes cooked together 4 garlic cloves, crushed 1 tablespoon red wine vinegar Juice and zest of ½ a lemon 4 tablespoons extra virgin olive oil...

Three summer gin cocktails

Three summer gin cocktails

INGREDIENTSYnys Môn Eastside 3-4 slices cucumber plus ribbons to garnish 3 sprigs of mint, leaves picked 60ml Jin Môr 30ml lime juice, use fresh 10ml sugar syrup, to taste Ice cubes Soda water to top up  Summer strawberry sour 70g strawberries plus one to decorate...

No-churn hazelnut espresso ice cream

No-churn hazelnut espresso ice cream

INGREDIENTSTime taken: 15 minutes, plus 8 hours for freezing Serves 6 425ml/15fl oz double cream 1 tsp finer flaked or smoked sea salt tsp vanilla bean paste 50g/1.oz hazelnuts, toasted 397g/14oz tin sweetened condensed milk 125ml/4.fl oz very strong coffee or...

Tide Bars: toasted sesame + sea salt flapjacks

Tide Bars: toasted sesame + sea salt flapjacks

INGREDIENTSFlapjack base 150g golden syrup 1 tbsp honey 200g Halen Môn sea salted butter 350g rolled oats 60g soft brown sugar  Salted caramel layer 60g soft brown sugar 130ml double cream 60g Halen Môn sea salted butter Pure Sea Salt Toppings 150g dark chocolate 50g...

Easy filo pie with our ‘Popeth’ seasoning

Easy filo pie with our ‘Popeth’ seasoning

INGREDIENTSApproximately 8 servings 600g spinach, washed 2 tsp pure sea salt  3 tbsp olive oil  2 onions, finely sliced  4 spring onions, finely sliced   Bunch of soft herbs (dill, mint, parsley or a mix) finely chopped  200g feta, drained  259g ricotta, drained   ½...

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