‘This beautiful book, written collectively by a whole family about their shared passion and business, celebrates the irreplaceable savoury edge of salt – in its flakiest most appetising form. And the recipes are irresistible too.’ – HUGH FEARNLEY-WHITTINGSTALL
After 20 years of making award-winning
Halen Mon
sea salt, the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient.
Learning to
season properly
is what
separates a good cook from a great one
. It isn’t a simple case of how much is added but also when these crystals are used: at the beginning of meal prep to
help sunny tomatoes sing
; coating your meat just before cooking to help the salty char form and the
meat stay juicy
; or right at the very end,
scattered over a chocolate torte to make it all the more chocolate-y.
Brine, cure
and
pickle
your way through this book, learning to use salt in new ways to
make everyday food more vibrant and flavourful.
From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings
new techniques and a breath of fresh inspiration
to your plate.
With every bit as much attention paid to
vegetables
sweet dishes,
as well as
meat
fish
, and
beautiful photography
shot on location on the
wild island of Anglesey
throughout, this book
celebrates the most important ingredient in your kitchen.