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!
Kedgeree..... to good to only have for breakfast.
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.
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.
This is a lovely spicy salad with Moroccan overtones – perfect for a buffet lunch, party or serving with cold cuts and spicy chutneys.
Jacket potatoes are cheap and filling but sometimes you want a change from grated cheese and baked beans! This recipe is packed with flavour for a very satisfying supper dish.
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