Gourmet Salts

Porcini Salt

30g/ 1oz/ ¼ cup approx. Sea salt – I always use Maldon Sea Salt

14g/ ½ oz dried porcini mushrooms

In a coffee or spice grinder, whizz the mushrooms until almost dust form. Carefully open the grinder – you will likely have a small plume of porcini dust – then add the salt. Grind again once more until mixed then transfer to a container. Perfect sprinkled on meat (especially steaks), potato wedges, pasta and anything else you want to add an intense, 'meaty' flavour to.

Chilli & Lime Salt

I love the combination of chilli and lime. It perks everything up and is completely delicious! Since I love chilli so much when I make this salt I make more than I do with the porcini salt as I use it more. If you prefer you can easily half the recipe though. This salt takes a little longer to make as you have to let it dry out overnight since it's involves using fresh chillies.

75g/ 2.5oz/ ½ cup approx. Sea salt – Maldon is my favourite

3-4 red chillies, depending on how hot you want it

Zest of ½ lime

Roughly chop up the chillies, de-seeding them if you prefer a slightly milder salt. Put into a small food processor and blitz until chopped. Add the salt and continue pulsing until the chillies and salt are well combined. Add the lime zest then transfer onto a baking tray and leave to dry in a cool place overnight. Transfer to a jar as use as needed.

Lavender & Orange Salt

Ok, this one I have to admit was a bit of an experiment and I'm still deciding what to use it on! That being said it is delicious and delicate and I'm sure would be delicious on scallops, a goats cheese or feta salad or even as a little sprinkling on something sweet!

I don't blitz this salt as I like to keep the texture of the salt flakes and lavender buds. If you prefer though you can easily grind it so that it's a finer texture and the flavours more combined.

30g/ 1oz/ ¼ cup flaked sea salt such as Maldon

1 tsp dried lavender

Zest of 1 orange

In a small bowl mix together the salt and lavender – using your finger tip gently crush the flakes together a little so help realise the flavour and mix then salt with the lavender. Add the zest of the orange then mix well. Put on a plate or baking tray and leave to dry in a cool place overnight. Transfer to a jar as use as needed.