Sea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals or ground. It’s an absolutely pure salt that tastes of the sea and its sparkling white crystalline flakes are delicious used in all kinds of savoury cooking. It has a pronounced and distinctive ‘salty’ taste so use less than you would with ordinary salt.
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Salt-crusted sea bass with runner bean salad
Black bean and brown rice bowl with poached eggs
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Smashed avocado on toast
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Aubergine chips with fennel yoghurt
Quinoa goji tabbouleh
Potato salad
Fondant potatoes
Sweet and sour slaw
Seashell caramels
Pears poached in cardamom, cinnamon and chilli syrup with salted caramel sauce
Chocolate chip cookie dough pots
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Cider and 5-spice bundt cake
Honey and chestnut cake
Focaccia
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Sea salt is often heralded as the premier salt for cooking. It is sold as loose crystalline flakes, chunky crystals, and in granulated form.
Fill your salt mill or crush the flakes between your fingers and scatter over hot chips, jacket potatoes or other foods to give a pretty finish and a delicious salty bite.
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