The Perfect Bloody (or Virgin) Mary

by | Aug 6, 2013


Flapjack 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


  • 150g dark chocolate
  • 50g sesame seeds
  • Pure Sea Salt

We usually have a tray of these crowd-pleasing bars on the counter at our outdoor cafe Tide. They are a winning combination of oats, chocolate, sesame and, of course, sea salt.

Makes 12 bars

Heat the oven to 170°C and line a 9”/ 23cm baking tray with baking parchment. 

Begin with the flapjack base.  Melt the butter, golden syrup and honey together in a small saucepan over a low heat. Once melted add the oats and sugar and stir together until fully combined. 

Pour the mixture into the baking tray and press down to an even layer.  Bake for 20-25 minutes or until the top of the flapjack is an even golden brown colour. Allow to cool to room temperature. 

Make the salted caramel by melting the butter and sugar together in a small saucepan. When the butter and sugar are bubbling away add the double cream and combine well. Allow the mixture to bubble and thicken, stirring regularly for 2 minutes until the mixture is reduced by around a quarter. 

Pour the caramel over the cool flapjack and spread with a pallet knife to form an even layer. Place the flapjack in the fridge to allow the caramel to set. 

Place the sesame seeds in a small wide pan and toast on a medium heat on a stove top, shaking the pan regularly so the seeds toast evenly. Set the seeds aside in a small bowl once they are an even golden colour. 

Melt the chocolate gently in a heatproof bowl over hot water.  When liquid, pour it in an even layer over the caramel.

Sprinkle over the toasted seeds and a generous pinch of Pure Sea Salt and return to the fridge to set before cutting into 12 pieces. 

The perfect Sunday morning pick me up or an ideal tipple to get the taste buds going for a delicious evening meal, this recipe is one of the very best. Bloody Marys made with our celery salt were served at the 2012 London Olympic games, so you are in good company with your aperitif of choice.

Serves 4

500ml cold tomato juice
100ml premium vodka
juice of half a large lemon
1 tsp pure sea salt with celery seeds
1 tsp tabasco sauce
2 tsp worcester sauce
Freshly milled pepper to taste
Plenty of ice

To garnish:
Several celery stalks
Extra celery salt for rimming
a wedge or two of lemon

Pour some celery salt onto a small saucer. Rub the wedge around the edge of each glass, and then dip into the salt. Fill each glass with ice.

Add all the remaining ingredients to a large jug and stir. Shake gently and strain into the prepared glasses. Garnish with celery stalks if you like.



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