HALEN Mon, the producers of arguably the world’s finest sea salt, now have a cookbook – Sea Salt: A Perfectly Seasoned Cookbook, by the founders of the Anglesey-based business, the Lea-Wilson family.
The Lea-Wilsons’ lives have centred around sea salt – making it, perfecting it and travelling the world selling it – for more than years. They made their first batch from the sparkling seas around Anglesey, an island off North Wales, in a saucepan on an old Aga in 1997. Halen Môn (Anglesey Salt), was born.
Nowadays, their pans may be a little bigger, but their ethos and provenance remain the same. Their commitment to the craft has earned them Protected Designation of Origin status.
They supply home cooks and Michelin-starred chefs the world over, have seasoned Barack Obama’s favourite caramels and are a named ingredient in a variety of products from Pipers Crisps to Green and Black’s chocolate.
It is a love of both the island of Anglesey and the pleasure of good food that spurs the family-run company forward, and their range of award-winning condiments and seasonings continues to expand.
Now after 20 years of making the award-winning sea salt, the Lea-Wilsons have worked with chef Anna Shepherd to publish a collection of recipes celebrating this often misunderstood and misused ingredient.
Learning to season properly is what separates a good cook from a great one. It isn’t a simple case of how much is added but also when salt is used: at the beginning of meal prep to help sunny tomatoes sing; coating your meat just before cooking to help the salty char form and the meat stay juicy; or right at the very end, scattered over a chocolate torte to make it all the more chocolate-y.
As you brine, cure and pickle your way through this book, you will learn to use salt in new ways to make everyday food more vibrant and flavourful, discovering new techniques and fresh inspiration. The beautiful photographs were shot on location on Anglesey.
For further information visit www.halenmon.com – the sea salt cookbook will be published on 3rd May by White Lion Publishing.