Use our easy to follow recipes to learn how to make some classics inside the comfort of your own home with our very own Droitwich Salt.


Brined Turkey for Thanks Giving

Give your Turkey the best flavour ever, by trying a very simple traditional American technique; brining the meat overnight before cooking. A brine is salt and water, and by giving your turkey a long soak it’s said to coax more moisture and flavour into your bird.

 The method draws moisture from the inside of the bird to the surface, where it combines with the salt and other seasonings. Eventually, that flavoursome salted liquid is reabsorbed by the meat, seasoning it throughout ahead of cooking and making it extra juicy.

Here, Gillian from Churchfields Saltworks shares an alternative recipe for Brined Roast Turkey using our very own Droitwich Salt.


The Salt
2 whole star anise
2 teaspoons peppercorns
1 teaspoon whole cloves
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 cinnamon stick, broken into 3 pieces
1/3 cup plus 1 tablespoon Pure Droitwich Salt
1 large orange, peel removed in long strips with vegetable peeler and finely chopped (about 2 tablespoons)

5 large spring onions, chopped
1 whole large orange, coarsely chopped with peel
1/4 cup finely chopped peeled fresh ginger
2 whole star anise
1 cinnamon stick, broken into 3 pieces
2 tablespoons soy sauce
2 tablespoons flavoured (light) molasses
1/2 cup unsalted butter, room temperature
2 cups (or more) Turkey Stock

Just over 2 cups Turkey Stock
1/2 cup all purpose flour
1/3 cup dry Sherry
1 tablespoon soy sauce

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Sweet Sausage Stew

In celebration of National Sausage Week, we’re sharing a family favourite, sweet sausage stew. Sweet from the cider and fruity ingredients, it’s the perfect comfort for those long wintery evenings. This one-pot dish is pretty straightforward to cook and it’s a dish everyone will enjoy! Serve with creamed mash and buttery greens, or simply enjoy on it’s own with some fresh bread to soak up the sauce. It tastes even better the next day so always make plenty so you have leftovers.

Ingredients (Serves 6)

12 good quality pork and apple sausages
1 white onion
3 garlic cloves
2 medium leeks
3 celery sticks
2 tbsp tomato purée
2 tbsp whole grain mustard 
Dried mixed green herbs
500ml vegetable stock
500ml dry organic cider 
1 large tablespoon of redcurrant jelly
1 apple
Pure Droitwich Salt and black pepper, to taste
Chopped fresh parsley and soured cream or crème fraiche to serve

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Smokey Pumpkin Soup

With the clocks going back and temperatures plummeting there’s no better time to enjoy a good hearty soup. We’ve been inundated with pumpkins on the farm this year so we’ve opted for this squash as our base. Pumpkins can be rather bland on their own so we’ve paired with our smoked Droitwich Salt and new Droitwich Salt-Smoked Bacon, to give our Autumn soup a bit more punch. We hope you enjoy this October treat as much as we do!

1 Cooking Pumpkin
1 Tbsp Olive Oil
1 tsp Smoked Droitwich Salt
1 tsp Spanish Smoked Paprika
1/4 Tsp. Cinnamon
1 Pinch of Ground Nutmeg
1 Pinch of Ground Allspice
1 Onion, Diced
2 Cloves Garlic, Minced
3 Rashers of Droitwich Salt-smoked Bacon
1/2 Cup Apple Cider
5 Cups Vegetable Stock
Zest Of 1 Orange
3 Tsp Brown Sugar
Worcestershire Sauce To Taste
1 Handful Of Smoked Cheese, Parsley and Cream To Garnish


Rosemary & Garlic Salt Baked Lamb Shank

Lamb shank baked in a salt pastry crust, infused with rosemary and garlic. An ingenious and delicious recipe. 

Preparation time: over 2 hours
Cooking time: over 4 hours
Serves: 4
300g/10½oz Droitwich Salt
1 kg/2lb 4oz flour
9 free-range eggs, whites only
75g/3oz rosemary, leaves picked
4 lamb shanks, fully trimmed
1 head of garlic, separated into cloves, each peeled


Cheat’s Salted Caramel Sauce

You will need sterilised jars to keep the caramel in. This recipe makes about 2 jam jars of caramel.

Preparation time: less than 30 mins
Cooking time: less than 10 mins
400g tin ready made condensed milk caramel
100g/3½oz unsalted butter
½ tsp Droitwich Salt
3 tbsp rum (optional)


Classic Margarita

How to mix the perfect margarita cocktail. 

Preparation time: less than 30 mins
Serves: 1
35ml/1¼fl oz Reposado Tequila
20ml/¾fl oz Cointreau
35ml/1¼fl oz fresh lime juice
handful of ice cubes
Droitwich Salt (ground)
lime wedge, to garnish