The very best kind of salt for all cooking is, in my opinion, English sea salt from Maldon, in Essex. It's not a powdery pouring salt that contains chemicals to stop it getting damp and make it pour freely, but an absolutely pure salt that tastes of the sea. If you do a side-by-side tasting you'll find it is less sharp but somehow saltier (so you need to use less).
Maldon salt consists of very pretty, small white crystalline flakes that crush very easily between your fingers for cooking with. For the table, use it either in a good-quality salt mill or a small salt cellar. Crushed sea salt gives jacket potatoes a really crispy crust, and it's wonderful coarsely crushed over chips (or anything fried).
I once discovered by accident, sitting at a restaurant table, that a fat, chunky chip wrapped in a rocket leaf, then dipped first in mayonnaise, then in sea salt, is a quite wickedly brilliant combination!
Although it may have connotations of grand Victorian breakfasts or the Raj, kedgeree is, in fact, an easy dish for lunch or supper that is packed with good nutrition.
This lovely recipe is proof that dieting need not be a penance: quick and easy to make, it has all the satisfying flavour of classic scrambled eggs, without the fat content.
Celery has such a lot going for it as a raw ingredient in salads, and because of that we rather forget how good it is cooked and served as a vegetable. This method is delightfully quick and easy, and tastes just wonderful.
These are excellent to serve at a buffet, as they are so much easier to deal with than the unwieldy large jacket potatoes. The topping can vary, and for those with rather less time to spare for preparation I would recommend a soft cheese mixed with g
This is a very quick and easy loaf, but with lots of varying textures. And don't worry if the sunflower seeds turn green during baking – it actually looks very attractive.