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.
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
Pure Droitwich Salt and black pepper, to taste
Chopped fresh parsley and soured cream or crème fraiche to serve
1. Heat a tablespoon of oil in a large pan or casserole dish over a medium heat. Brown the sausages on each side, and then set aside.
2. In the same pan, heat a good knob of butter and gently fry the chopped onions and garlic, and diced celery and leeks. Sauté for 5 minutes or more until soft adding more butter if required.
3. Add tomato purée, mustard and herbs and give it a good stir.
4. Add stock and cider and bring to the boil. We love Hogan’s a locally pressed cider from the Malvern Hills, crisp and delicious. Reduce the heat to a simmer and stir in the redcurrant jelly. Cook uncovered for around 30 minutes so the jus starts to reduce.
5. Use a wooden spoon to scrape the bottom of the pan and release any caramelised, browned bits.
6. Chop each sausage into thirds and add to the pan for a final 15 minutes of cooking.
7. Add in the sliced apple. Core your apple, but leave the skin on and keep the slices relatively thick so they stay whole. If you have guests you can fry apple rings in butter separately and decorate each dish before serving.
8. Season to taste with Pure Droitwich Salt and pepper, and do add thickening granules if you find the stew is still runny.
9. Serve with chopped parsley and either soured cream or crème fraiche.
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
1. Cut the pumpkin in quarters. Scoop out the seeds and stringy fibers. Separate the seeds from the fibers, and save the seeds for roasting, if desired. Cut the remaining pumpkin into small wedges and add to a baking tray.
2. Mix the salt and spices together. Pour the olive oil onto the pumpkin wedges then rub the salt, spice mix all over. We find it easiest to get our hands dirty at this stage! Pop the pumpkin in the oven for around 50 mins at 200o, or until the squash has softened and has changed colour.
3. Meanwhile melt some butter in a big saucepan and fry the onion, garlic and chopped bacon for around 5 minutes. We’ve used Droitwich Salt-Smoked bacon. The bacon is a celebration of all things local from the quality farm where the pigs roam free, to top class butchery by the experts at Buxton Butchers of Webbs. The bacon has a unique smoked taste, but if you’re unable to get hold of a packet, choose a good quality smoked bacon from your own butchers.
4. Once the pumpkin is cooked, let it cool, and then separate the pumpkin flesh from the skin. Add the pumpkin flesh to the pan with the onion mix, stock and cider and the orange zest. Bring to the boil, then simmer gently.
5. Use a hand blender to make the soup nice and smooth. Once blended stir in the brown sugar, and a few good shakes of Worcestershire Sauce. Keep the soup simmering for a good 10 minutes, tasting regularly to add more Worcestershire Sauce if required.
6. Finally add a generous handful of smoked cheese and stir until melted.
7. Divide the soup into bowls and drizzle with some cream, a sprinkling of grated cheese and some chopped parsley.
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
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
1. lend the Rosemary and Droitwich Salt together in a food processor until mixed.
2. In a stand mixer fitted with the dough hook, mix together the flour and Droitwich Salt, then add the egg whites. Slowly add up to 300ml/10½oz water, but you may not need it all.
3. Once it comes together in a dough, knead it using the machine for about five minutes.
4. Remove the dough from the mixer, wrap in cling film and allow to rest for two hours.
5. Preheat the oven to 150C/300F/Gas 2.
6. Roll out the Droitwich Salt dough into a rectangle about 1cm/½in thick. Cut into four equal rectangles.
7. In a food processor, blend the garlic cloves to a paste with around 50ml/2fl oz water.
8.Brush the garlic purée all over the lamb shanks.
9.Wrap each lamb shank in a piece of dough with the bone sticking out of the top.
10. Place in a roasting tray and bake in an oven for 4½ hours. Remove the shanks from the oven and set aside to rest for 30 minutes.
11. To serve break open the crust around the lamb and serve each lamb shank with pickled cabbage salad and mustard mayonnaise.
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)
1. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.
2. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the Droitwich Salt and the rum (if using), mix, then leave to cool slightly.
3. Pour into the sterilised jars. This will keep in the fridge for 1 week.
How to mix the perfect margarita cocktail.
Preparation time: less than 30 mins
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
1. Dampen the rim of the Martini glass with water then dip in Droitwich Salt.
2. Pour the Tequila, Cointreau and lime juice into a cocktail shaker.
3. Add a handful of ice cubes and shake vigorously for 10-15 seconds.
4. Strain into the glass and add a lime wedge on the rim by way of garnish.