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!
Veggies will love this recipe – marinating mushrooms adds masses of flavour. Serve them with a sweet-spice pimenton mayonnaise for dipping.
Ready-cooked chestnuts allow you to make this quck, easy, low-fat soup in no time at all and you'll be well rewarded: the chestnuts add richness and a sweet flavour for a perfect winter soup.
Doesn't this sound like the height of luxury? Well, it is and, thanks to a secret ingredient, plus ready-prepared lobster tails in brine, it's a risotto that anyone can make in minutes.
A tin of cooked lentils allows you to rustle this lovely, French-inspired salad up in minutes. You could also serve it without the cheese as an accompaniment to chicken and fish. Let's raise the pulse rate!
Doesn’t this gorgeous salmon recipe look indulgent? The good news is that it’s a real doddle to make, with a buttery shallot sauce that adds to the wow factor! Perfect for a special occasion…