I make this quantity and then store the extra in an airtight spice jar for another day.
6 teaspoons salt flakes
Zest of 4 lemons
Preheat the oven to 150 degrees Centigrade. Line a baking sheet with baking parchment.
Measure the salt and lemon zest onto the baking parchment.
Bake for 15 minutes until the lemon has dried out and is really fragrant.
Allow to cool a little and then pour into a mortar, add the peppercorns and grind to a powder.