Eat it straight from the jar or warm it gently to turn into an exquisitely drizzly sauce. Winner of two gold stars in the Great Taste Awards.

Gavin and Stacey, Morecambe and Wise, salt and caramel - some things are just meant to be together.

Easily adds flavour to:

• Vanilla ice cream
• Squidgy toasted crumpets
• Sticky apple cake
• Rich hot chocolate

The more adventurous among us should try:

• Coring a few apples and filling with salted caramel sauce. Add a splash of whisky to the dish before covering with foil and baking in the oven until the sauce is molten and the apples are soft

• Spreading a thin layer over the base of a sweet shortcrust pastry case before filling with chocolate ganache and setting in the fridge. Finish with flaked salt before slicing into thin wedges

• Mixing with Greek yoghurt before freezing into iced lolly moulds

• Tossing chopped parsnips with salted caramel sauce and orange for a sticky and indulgent winter side dish

In 1997, the founders of Halen Môn left a saucepan of seawater to boil on the Aga in their family kitchen and as the salt crystals started to form, knew they’d struck culinary gold. They started supplying Halen Môn Sea Salt to Swains, their local butchers in Menai Bridge on the Isle of Anglesey.

Today, Halen Môn Welsh sea salt is enjoyed around the world by chefs, food lovers and even Barack Obama. It has been served at the London 2012 Olympics, political summits and royal weddings and is a vital ingredient in Green & Blacks chocolate and Piper’s Crisps. Thousands of customers agree it is the best salt for cooking.