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
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
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.
1 tsp dried lavender