One of the best cheats to have in your pantry here! Fantastic on fish, prawns, chicken and summery salads.
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.
The start of the school hols here in Western Australia calls for a sweet treat in our house.
130g salted butter
395mls condensed milk
200g brown sugar
2 tablespoons golden syrup
2 tablespoons glucose syrup
100g 70% cocoa solids dark chocolate
Line a small tin, 15x25cm, with baking parchment.
In a heavy based pan, heat the butter, condensed milk, sugar and syrups very gently over a low heat.
Once the sugar has dissolved, slowly bring up to the boil and simmer very gently for five minutes until thickened.
Take off the heat, stir in the chocolate and stir until combined and lump free.
As soon as the chocolate has dissolved, pour the caramel mix into the prepared tin and smooth out.
Sprinkle over a few salt flakes and pop into the fridge until cold. Once completely set, using a sharp knife, cut into squares.
These were a huge hit with the boys over the weekend, they managed to polish off a kilo of sweet potatoes all by themselves!
Smoked salt isn’t the easiest of things to come by so salt flakes or roughly crushed sea salt works beautifully too.
1.5kg small sweet potatoes, around 9-10, skin lightly scrubbed to remove any dirt.
2-3 tablespoons olive oil
2 teaspoons smoked salt flakes
freshly ground pepper
Preheat the oven to 200 degrees centigrade. Line two baking trays with baking parchment.
Take a potato and begin to slice into 3mm slices without cutting all the way through. If you do cut through, don’t worry, they will still taste fab!
Place the cut potato on a tray and repeat with the remaining potatoes.
Drizzle a little oil over the top of each potato and then rub all over with your hands.
Grind over a little pepper and then sprinkle over the salt.
Pop in the oven and bake for 40-50 minutes, basting a couple of times to help crisp the edges up and encourage the potatoes to open up.