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FESTIVE SHIFT FUEL

In partnership with Cornish Sea Salt.



RECIPE 1:

CHOCOLATE PISTACHIO PROTEIN BALLS


The perfect coastal fuel-up: fudgy, salty, and naturally sweet.

Serves: 12–15 balls

Time: 10 mins + chilling time


Ingredients:

  • 130g Pistachios (Keep some aside for your crumb!)

  • 55g Dark Chocolate

  • 25g Oats

  • 30g Dark Cocoa Powder

  • 80ml Maple Syrup

  • Cornish Sea Salt Flakes


Method:

1. Pulse all of the ingredients in a blender, sparing some of your pistachios for

the crumb.

2. Form the balls and set to one side.

3. In a separate bowl, add a pinch of Cornish Sea Salt flakes to some chopped

pistachios and press the balls in to form a crumb topping for a salty, nutty

crunch.

4. Set these in the fridge for 20 mins, or enjoy at room temp for a yummy cookie-

dough texture!



RECIPE 2:

SMOKY MISO DATE BARK


A sweet-savoury snack with bold flavour and a salty crunch.

Serves: 6–8

Time: 15 mins + 30 mins chill


Ingredients:

  • 200g Medjool dates (10–12 large), pitted

  • 2 tbsp peanut butter (smooth or crunchy)

  • 1 tsp white miso paste

  • 100g dark chocolate

  • 1 tsp toasted sesame seeds (optional)

  • Smoked Cornish Sea Salt flakes, to finish


Method:

1. Make the base:

Line a tray with baking paper. Press the dates into a flat, sticky layer using

your fingers or a rolling pin.

2. Peanut miso layer:

Mix peanut butter with miso paste until smooth. Spread evenly over the dates.

3. Top & season:

Melt the chocolate and pour it over the peanut layer. Sprinkle with smoked

sea salt flakes and sesame seeds.

4. Chill & finish:

Refrigerate for 30 mins until set. Break into shards and store in an airtight

container.

Tip: Delicious served over thick Greek yoghurt.



RECIPE 3:

Kale + Potato St. Ewe Egg Frittata


Savoury, light and full of flavour. 

Serves: 6


Ingredients:

  • 5 Eggs, we recommend St. Ewe’s Super Eggs!

  • 15 grams Parmesan Grated

  • 225 grams Kale

  • 2 Red Pepper Sliced

  • 1 White Onion Sliced

  • 2 Potatoes Chopped

  • 10 grams Salted Butter

  • Pinch of Cornish Sea Salt Crystals

  • Pinch Black Pepper


Method:

1. Preheat oven to 180 degrees.

2. Bring a saucepan of water to boil. Peel, chop and parboil potatoes.

3. Whilst the potatoes are boiling, finely slice onions and peppers. Add to a cold

pan with oil and season. Gently fry until softened, no colour.

4. Remove from pan to separate dish. Add parboiled potatoes and Cornish Sea

Salt Crystals with Pepper into a hot pan with a knob of butter until little colour.

5. Transfer everything back into the pan along with the kale.

6. Crack your eggs into a mixing bowl, whisk and season. Pour the mixture into

the pan and shake to distribute. Run a spoon down the edge, and let the

mixture settle.

7. Transfer the pan to the oven for 12 mins and once golden, serve up and

enjoy!



RECIPE 4:

COASTAL ELECTROLYTE BOOST


A naturally zesty pick-me-up with mineral-rich sea salt power.

Serves: 1

Time: 5 mins


Ingredients:

  • ½ cup fresh water

  • Juice of ½ orange

  • Juice of ½ lemon

  • 1 tsp honey

  • 1 pinch of Cornish Sea Salt Flakes


Method:

1. In a glass or bottle, combine the water with fresh orange and lemon juice.

2. Stir in the honey until dissolved.

3. Add a pinch of Cornish Sea Salt Flakes and mix well.

4. Drink fresh for a naturally energising boost.

Tip: Serve chilled over ice for post-walk refreshment.



RECIPE 5:

NO-BAKE PROTEIN BARS


Nutty, naturally sweet with a salty zing and packed with feel-good ingredients.

Time: 10 mins


Ingredients:

  • 135g Oats

  • 80g Cashews

  • 20g Unsalted peanuts

  • 60ml Plant milk

  • 5 soaked dates

  • 30ml/2Tbsp Maple syrup

  • 30g Maca powder

  • 3 Heaped Tbsp Peanut Butter

  • Dark Chocolate 80% or higher

  • White chocolate chips

  • Pinch of Cornish Sea Salt Flakes


Method:

1. Blitz together the Oats, Cashews and Peanuts in a food processor until a

rough dry mix is formed, before adding the Plant milk and drained dates

2. Blitz again and press into a square or loaf tin, lined with baking paper.

3. Stir together the maple syrup, peanut butter and maca powder in a bowl,

before pressing on top of your oat layer. Hands are best for this bit.

4. Pour dark melted chocolate (swirling with white chocolate is optional) and a

generous pinch or Cornish Sea Salt Flakes across the top

5. Chill until set and serve.



Join The Burnt Chef Project and Cornish Sea Salt at Edgbaston Park Hotel, Birmingham on Monday 26th January 2026 for a powerful conversation about fuelling, focus and the human side of hospitality.


Featuring Michelin-starred chef Sean Wrest (Aven), sharing his raw, inspiring journey through burnout, transformation and rebuilding both body and mind, plus insights from leaders across nutrition, hydration, performance and culture.


 
 
 

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