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This is a recipe for a delicious Rum spiced Ham, perfect for the festive period – this could be served on Christmas eve or New Year’s Eve and would be perfect alongside slow cooked red cabbage and dauphinoise potatoes. It is surprisingly easy to prepare and any leftovers make the best sandwiches!

Traditionally, a gammon joint would often require soaking overnight to remove some of the strong salt from the cure. However, more often these days the butchers use cures which don’t require this – check with your butcher first if you are unsure.

Take a large pan, big enough to hold your ham and to the pan fill it up halfway with water. To the water add the black treacle and mix in well. Then add your gammon joint and top up the pan with some more cold water until it just covers the ham. Then add the bay leaves, half an orange, cinnamon stick, star anise, black peppercorns and cloves. Then place on the hob and bring the liquid up the boil and then reduce to a low simmer and let it simmer for 2 hours 30 mins. Keep topping up the water level if necessary, to ensure the ham is evenly covered.

Preheat oven to 180C.

After 2 hours 30 mins remove the ham from the heat and allow to cool slightly before removing carefully from the pan of water.

Place the ham on a large baking tray and using a sharp knife, score the skin in a diamond pattern. In small bowl mix together the spiced rum, 2 tbsp black treacle, Dijon mustard, Maldon salt and 1 tbsp olive oil. Use a pastry brush to rub this glaze all over the ham. Then place into the oven for 15 – 20 minutes. Remove from the oven and brush again with any remaining glaze.

Let the ham rest for 30 minutes before slicing and serving.

Here is a classic Whiskey Sour recipe. A whiskey sour consists of malt whiskey, lemon juice, sugar syrup and egg white. Traditionally garnished with a glace cherry, this version uses a fresh cherry instead to nod towards Summer.

1. In a cocktail shaker add the malt whiskey, lemon juice, Maldon Salt, sugar syrup and egg white.
2. Fill the shaker with ice and shake well for 1 – 2 minutes. Fill a small rocks glass with ice and then strain the cocktail over.
3. Garnish with a slice of orange and a fresh cherry on a cocktail stick.
4. Finally add a couple of dashes of angostura bitters.

A salty dog is known to date back to the 1920s and consists of salt, gin and grapefruit juice – if you omit the salt rim then it is known as a Greyhound. It is refreshing, classic and simple.

Place the Maldon salt onto a small, flat plate. Run some of the fresh grapefruit around the rim of a tall highball glass. Turn the glass upside down into the salt and turn it so the salt sticks to the edge of the rim.

Carefully fill the glass with ice. Pour in the Tanqueray Gin and then fill the glass with the grapefruit juice, gently stir. Garnish with a slice of fresh pink grapefruit.

This risotto is a wonderful combination of earthy beetroot, salty blue cheese and nutty walnuts. The beetroot dyes the whole dish a beautiful pink colour making it a treat for the eyes as well as the tastebuds.

Preheat the oven to 180C.

Place each beetroot onto a piece of foil, drizzle with oil and wrap each individually. Then place them onto a baking tray and into the preheated oven, roast them for 30 minutes until soft and tender.

Whilst the beetroot is roasting you can start the risotto. In a large wide frying pan heat the olive oil and 30g of butter. When the butter is melted and foaming add the finely chopped onions along with a pinch of Maldon salt. Allow the onions to cook over a gently heat until soft and translucent. After they have softened, add the garlic and fry for an additional 2 minutes.

Next add the arborio rice and stir so all the grains are well coated in the onions. Fry for 2 minutes and then add the red wine, allowing the wine to bubble and be absorbed by the rice. Once the wine is absorbed begin adding the hot vegetable stock a ladle at a time, allowing each addition to be absorbed by the rice before adding the next. The rice should be tender but still with a little bite.

Once the beetroot has roasted, remove from the oven and unwrap the foil to allow them to cool slightly. Once cool enough to handle carefully peel away the skins (you might want to wear gloves for this as they can stain your hands). Once peeled, roughly chop 3 of the beetroot and place in a blender or food processor and blend until smooth and pureed. Chop the other two beetroot into a small dice.

Pour the pureed beetroot into the risotto and stir through, it will turn it a brilliant pink colour. Next add the diced beetroot and stir through. Check the seasoning of the risotto and add a generous pinch of Maldon salt and some cracked black pepper. Finally add the 10g butter at the end and melt through to give a creamy and glossy texture.

Divide the risotto among 4 plates and then top with the crumbled blue cheese, toasted walnuts and thyme leaves. Finish with a drizzle of olive oil and a final sprinkle of Maldon salt.

A cheesecake which celebrates the beautiful fresh figs in season at this time of year. Using yoghurt in the filling makes it creamy but without being overly sweet too.

Start by making the base for the cheesecake. In a small pan, gently melt the 65g butter. Place the hobnobs and Maldon salt into a food processor and blitz until they resemble sand. Drizzle in the melted butter and blitz again until it resembles wet sand.

In a 20cm round cake tin tip the buttery biscuit crumb into the base and then press and pack it in firmly. Set this in the fridge for an hour until it hardens up.

In a large bowl, use electric beaters to mix together the yoghurt, cream cheese, icing sugar and lemon zest until smooth and creamy. Top this onto the chilled biscuit base and place back into the fridge for an additional hour to firm up.

When ready to serve, carefully remove the cheesecake from the tin and place on a serving plate. Top with the halved figs, some thyme sprigs and a drizzle of honey. Finally finish with a final small pinch of Maldon salt to cut through the sweet honey. Serve immediately.

A paloma consists of grapefruit juice, tequila and lime. This one has the addition of Rosemary Syrup which adds a beautiful freshness to the cocktail. It is so simple and quick to make and you can store the syrup in the fridge for 1 week.

Start by making the rosemary sugar syrup. In a small pan add the granulated sugar and water along with the 4 rosemary sprigs. Bring to the boil and allow it to gently bubble until the sugar has dissolved. Remove from the heat and allow to cool before storing in an airtight container in the fridge until ready to use.

To make the cocktails start with the salt rim. Pour the Maldon salt onto a small, flat plate. Take 2 tumbler glasses and run a lime wedge around the rim. One at a time, turn the glasses upside down in the salt and turn them so the salt sticks to the rim. Set aside.

In a cocktail shaker add the Villa Ascenti gin with the grapefruit juice, rosemary sugar syrup and lime juice. Fill the shaker with ice and shake well for 1 minute. Fill the glasses carefully with ice and then pour in the cocktail from the shaker. Top each glass up with sparkling water and then garnish with a final sprig of rosemary.

The Chilton is a cocktail originating from Texas. It is incredibly refreshing, especially on a hot day, and is so simple with just lemon, vodka and soda. The salty rim works brilliantly with the lemon and the addition of blueberries here brings some Summer fruitiness to the drink.

Begin by making the salt rim on the glass. Place the Maldon salt on a small, flat plate. Rub the rim of a tall highball glass with lemon and then turn the glass upside down into the salt and turn to stick the salt around the rim.

Carefully fill the glass with ice. Add the Ketel One vodka, lemon juice and top up with soda water. Stir gently and then garnish with fresh blueberries and some slices of lemon.

A Spicy margarita, or picante, is very popular. This recipe uses mango and jalapeno to create the perfect spicy and sweet balance – it will instantly make you feel like you are on holiday!

Start by preparing the chilli salt rim for your glasses. Mix together the Maldon salt and the chilli powder together on a small, flat plate. Take a tumbler glass and run a wedge of lime around the rim, then turn the glass upside down in the chilli salt and turn it so it sticks to the rim. Set the glass aside.

Roughly chop the jalapeno and add to a cocktail shaker along with the lime juice and muddle together well. Then fill the shaker with ice and add the tequila, Cointreau and mango juice. Shake well for 1 minute before straining into the prepared glass. Garnish with some slices of lime and a slice of jalapeno.