Smoky Lemon Squid

Here's a simple but tasty idea for our Lemon and smoked salt. Try it on fresh squid cut either into rings or cubes.

Simply wash the Squid removing any skin and innards, pat dry with a paper towel then cut the Squid into your chosen shape. Lightly dust the squid with seasoned flour and shallow fry, making sure you don't overcook the squid.

Once cooked allow to drain for a minute before sprinkling the Lemon and smoked salt over the Squid, serve immediately.

The Lemon and Smoky aroma rises from your plate before dancing on your taste buds. Try some today

To turn a simple roast potatoe into a smoky roasty, simply sprinkle Devonshire smoked sea salt over the potatoes ten minutes before they are ready and again immediately after serving, then enjoy the lovely smoky taste and aroma.

This is a delicious starter or mid day snack, the smoked peppercorns add a great taste to the fresh mango and creaminess of the cheese, plus it's quick and easy to prepare.

Take a ripe mango and peel of the skin, then slice the mango into bite size pieces. Arrange the mango on a plate with your favourite cheese, I like cheeses such as Jarlsburg or similar cheese. Then simply grind the smoked Indian peppercorns all over the mango and cheese, sit back and enjoy, scrummy!

There's nothing worse than a chewy or tough piece of crackling, so here's how to make not only perfect crackling but crackling with attitude and a lovely smoky aroma.

Choose your cut of meat , wipe it clean and lay it onto a flat surface. Ensure that the fat is scored adding more cuts to the skin if necessary. Then grind either an Apple wood smoked salt or Maple wood smoked salt all over the skin side, rubbing the salt into the cuts as you do so.

Place the joint into a pre heated oven (which should be on a high setting and very hot ) for approximatley 10 minutes, then reduce the heat and continue cooking. 20 minutes before the end of the cooking time, baste the joint with the juices and sprinkle more smoked salt over the crackling side of the meat. Don't forget to stand the joint for 10 minutes before serving.

Make sure your Crocodile steaks are completely defrosted or preferably use fresh Crocodile steaks.(We don't have many Crocodiles around the South Hams so I use frozen Crocodile from the Alternative Meat Company) Step one: Lay the steaks on a plate and sprinkle with Smoked Lime and Chilli salt, rubbing the mix into both sides of the steaks, then put the steak into the fridge for at least an hour.

To cook the steak heat a griddle or pan until it's very hot, then sear the Crocodile on each side for about a minute, cook the steaks to taste but remember to stand the Crocodile for a minute before serving.

Serve your Crocodile with sauted potatoes, seasonal vegetables or a fresh green salad.

Use your favourite type of pasta to make this quick tasty snack.

Cook the pasta until it's al dente, at the same time wilt some sliced spring onions and garlic over a hot griddle pan. When both are cooked bring them together onto a hot plate and sprinkle with Lemon and Smoked salt before placing Parmesan shavings over the hot pasta and wilted vegetables.

Serve immediately

Take one pre smoked Galic bulb, wrap the bulb in either a large vine leaf or if you can find one, a large Nettle leaf. If necessary use two or three leaves to completely enclose the Garlic bulb.

Then bake the wrapped bulb in the oven on a medium heat for about 40 minutes or until the bulb is soft to touch.

Remembering that the bulb will be very hot !!  using a sharp knife, slice off the top of the garlic and squeeze out the pulp.

This smoked Garlic puree will be delightful with all types of meals, if you want to be even more adventurous add a dash of fresh lemon or smoked ground peppercorns

One of my favorite ways to eat whole fish is to dress it simply in salt and olive oil, and stuff it with whole twigs of rosemary and thyme. Then I either cook it in the oven, or char it on the grill. I find that using smoked salt instead of regular sea salt imparts a delicate, aromatic smoked flavor without the burnt char or stickiness of the grill. It’s simple, easy, and perfect. And of course, they’ll all wonder what you put in there!

Try a fresh poached Duck egg on top of two rashers of streaky bacon, topped with smoked Indian Peppercorns and Maple smoked salt

Serves one:

Dry fry two rashers of bacon in a pan, while this cooks, crack a fresh Duck egg into a pan of simmering water, cook the egg until the white cooks through (about 4-5 minutes), then remove the egg from the water and place it onto the plated bacon or a piece of toast, grate the smoked peppercorns over the egg to give the whole breakfast a lovely smoky aroma and amazing taste.

Pineapple Chilli Bites

Our Sweet Chilli  Salt is lovely with both Pineapple or Mangos, it's quick and easy to prepare and ideal for dinner parties, BBQ's or similar finger snacks. Simply slice a fresh Pineapple, removing all the outer edges and hard core, then simply take our smoked sweet chilli mix and sprinkle the mix over the fresh Pineapple. This is an oriental street vendors dish, common all over Asia. The chilli and salt lifts the flavours from the Pineapple and is a great BBQ treat.

There’s no sweeter seafood than a scallop right out of the shell. Here in Devon we have access to some delicious fresh Scallops from the south Devon coast, if you can't find a local supplier your local supermarket should be able to help you.

Once you've opened your Scallops simply place a dollop of unsalted butter in a hot pan followed by the scallop meat, cook for a few second just to colour the outside of the Scallop, they should be charred only on their sides and left ultra-rare in the middle to preserve that amazing sweetness.

Onced cooked, arrange them in the middle of a warm plate and garnish, salt lightly with the smoked salt and smoked peppercorns, then tuck in and enjoy.

The smoky, salty garnish and aroma from the smoked peppercorns only amplifies the scallop’s natural sugars. Smoked salt is a wonderful ingredient that brings an intense, almost campfire-like note to dishes. Order it online now, just click on the product button at the top of the page. 

Turn your favourite mash dish into a smoky mash dish by adding a large pinch of smoked sea salt to the potatoes whilst mashing. The salt breaks down into the mash and releases the smokiness, giving the mashed potatoe a lovely smoky aroma and smoky taste.

If you really want to impress your friends, try adding a clove of smoked garlic to the mash as well.

Coming soon .. watch this space

Aspargus Pesto delicious with pasta dishes, fish, chicken and many other dishes.

Here's a great Ratatouille with an subtle smokiness. The smoked sea salt and smoked garlic add a delicious twist to the vegetables. 

Your Ratatouille will never be the same again and to make it easy for you to follow just click on th video link to see it being made.

 http://www.youtube.com/watch?v=GS0ToOJ-__E