Recipes

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.

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.

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.

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.