How to make flavoured salts
Take your meals from bland to brilliant with a sprinkle of flavoured salt. Our guide takes you through varieties, flavour combinations and recipe inspiration.
As well as enhancing the taste of the food we eat, salt is also an excellent vehicle for carrying other flavours too. With this in mind we’ve created this new collection of five flavoured salts.
All of these salts add an extra dimension to your cooking, and their colour and aroma mean they work equally well sprinkled over finished dishes as a delicious garnish.
Chicken salt
Put 1 chicken stock cube in a mini food processor along with 100g coarse sea salt and 2 tsp thyme. Pulse a few times to grind the stock cube and to disperse it through the salt.
Goes well with
Great on chips, with jacket potatoes or sprinkled over macaroni cheese just as it comes out of the oven. Try a sprinkling on our classic jacket potatoes.
Dukkah salt
Take 25g dukkah (you can buy this ready made or use our recipe) and combine with 100g coarse sea salt. Whizz for just a couple of seconds in a small food processor until well mixed and so that some of the whole spices get chopped.
Goes well with
Sprinkle on houmous, labneh or add to Middle Eastern salads like fattoush or tabbouleh. Why not try it with our roasted cauliflower tabbouleh?
Seaweed salt
Break 3 sheets of nori into pieces and put them into a mini food processor. Whizz with 100g coarse sea salt until the nori pieces are the same size as the salt.
Goes well with
Use to perk up plain boiled rice, or scatter over a big bowl of ramen noodles. Nori salt works brilliantly on salmon dishes or on sticky pork belly recipes too. Try this seasoning with our ramen with chicken bone broth, pork shoulder, soft-boiled egg & greens.
Lemon salt
Put the zest of 2 lemons into a mini food processor along with 100g coarse sea salt. Whizz up until the zest is well mixed into the salt.
Goes well with
Try scattering a pinch of lemon salt over just boiled and buttered Jersey Royal potatoes. Add to white fish or use to decorate the rim of your glass next time you make a margarita.
Smokey chilli salt
Tip 75g coarse sea salt into a mini food processor then add 2 tsp chilli flakes and 1 tsp paprika. Pulse the mixture for a short time, just until the chilli flakes are broken down and everything is well distributed through the salt.
Goes well with
A spicy addition to any barbecue – especially when sprinkled on red meat before cooking. Try adding to cooked aubergine dishes just before serving. This chilli salt would also go well with our lamb shoulder & smoky aubergine flatbread.
Do you have your own savoury salt garnish? Let us know in the comments below...
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