Seasoned Autumn/Winter 2019


* Preserving the Harvest
* Sweet & Salty
* Seasoned Greetings
* Sea Salt Differently






Preserving the Harvest

Sweet & Salty

Seasoned Greetings

Sea Salt Differently

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Nights are drawing in, mushrooms are starting to appear in

the fields, my fishy diet of mackerel is moving over to squid,

blackberries were early this year and abundant (now in the

freezer) and for the first time my wood store is ready for the

winter and some wood fired cooking. I love my wood fired

oven. You can cook a pizza in 60 seconds and then shut it

right down and smoke off things like roasted vegetables to

give a rich smoky caramelised taste – the garlic cloves are

always the prized find.

I have had some great experiences this summer meeting

passionate people while touring around the UK with James

and others. I spend much of my time explaining the science

behind taste and why the minerals in the salt we use to season

makes such a difference to the way we experience flavour.

One such evening was spent with Paul A Young in his Soho

kitchen demonstrating chocolate innovation and how he uses

Cornish Sea Salt to such good effect. Salt is like the volume

button for flavour with different elements giving the bass,

middle and treble notes. Paul put sea salted caramels on the

map and I think it is still my favourite of his creations,

although the chip shop caramel shows what can be done.

Back in 2012 we came up with the recipe for making flaky

salts that taste as good as the mineral rich Cornish Sea Salt

Crystals (long story about pretty or tasty salts). The soft

flakes melt quickly in the mouth giving a sweet salty taste

making them a perfect finishing salt. This product was an

overnight export success story. High export demand has

meant that it is only now emerging into the UK market.

Well worth trying if you like your salt.

Philip Tanswell

Managing Director & Chief Salt Geek, Cornish Sea Salt Co.

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As the days start to

shorten and autumn sets

in, many of us naturally

turn to comfort food, rustic

warming meals and

enjoying the harvest at

home. This is my favourite

time of year as a chef, with

an abundance of root

vegetables and pumpkins from the garden,

meats from the farm and apples from the

orchard. Cornish Sea Salt is a great tool to

preserve this harvest, cure meats, and

season all your favourite dishes.

We’ve focused on seasonal dishes that the whole family

will enjoy, including; the Ultimate BLT sandwich made

with your own home-cured bacon, harvest squash gnocchi,

a roast chicken with a twist and a classic pulled pork roll

with apple sauce.

Here at Cornish Sea Salt, ‘Sweet & Salty’ is a real theme for

us and to celebrate the relationship with Paul A Young

we’ve been inspired to create a Salted Toffee Apple recipe

perfect for Bonfire Night or an autumnal treat. We are also

celebrating Goatober this season with our Goat Tagine

recipe packed with both sweetness and aromatic spices.

Cornish Sea Salt Flakes, Crystals and Simple Seasonings are

ideal in the kitchen to take a humble family-favourite and add

a twist that amplifies the natural flavours in a dish. We are

excited to reveal more new Cornish Sea Salt seasoning

blends coming soon, and for more information and recipes

check out the Cornish Sea Salt website and Instagram feed.

James Strawbridge/

Development Chef & Salt Sommelier, Cornish Sea Salt Co.

An Introduction to

Curing / 8

Learn how to cure your own bacon.

Goatober / 19





Meet Suzanne Skerry -

our Sales Director

She reveals why the

perception around sea

salt is changing.

We’re giving you a sneaky peek of one of our

newest flavour inventions: Cornish Sea Salt with

Lemon & Pepper.

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Photo credit: Maxine Kirsty Sapsford

Key Recipes/

Squash Gnocchi with

Sage & Bacon / 12

Sweet & Salty / 20

Meet award-winning chocolatier Paul A Young and learn

how to make his favourite Cornish Sea Salt recipes.


Chicken / 17

Salted Caramel

Brownies / 23


Ta gi ne / 18

Vodka Cured

Salmon / 28



Seasoned Greetings / 26

Our top recipes for the festive season including figs in

blankets, turkey nuggets and a vodka inspired festive tipple.

Figs in

Blankets / 30

Cornish Sea Salt is Healthier / 35

Why Cornish Sea Salt enhances flavours

whilst reducing sodium.

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The Cornish Harvest

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It’s the perfect time

of year to use Cornish

Sea Salt in your kitchen

and preserve this rich

seasonal harvest.

Salting food not only adds flavour, but helps to keep

ingredients in your larder long into the cold winter

months. Fruit from the hedgerow and apples from the

orchard can be fermented, meats can be dry cured and

vegetables pickled or brined.

/7More recipes /

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An Introduction

to Curing

Since ancient times people have been using salt to

preserve meat and fish, and the methods and techniques

may have changed but the chemical properties of salt, that

have a unique reaction when left in contact with raw food,

remain the same and are as useful today as they were a

thousand years ago. The process draws moisture out of

your food via osmosis and helps to dry out meat or fish

that can then be smoked or stored for longer.

• Daily method. For daily dry curing you will need an appropriate

food-standard tray or plastic box and it is best to store this in the

fridge or under 5˚C. You can also use plastic ziplock bags or ceramic

pots to cure in. For this basic curing method cover your food with

cure and rub it into the meat or fish, then replace the cure over several

periods in the curing process. Each day you will notice the liquid

pulled from the meat or fish will pool in the tray and need pouring

away. Less and less will come out of the curing process each day and

the meat texture will get firmer as the colour of the flesh gets darker.

This basic dry-cure method means you are able to observe the

process first-hand and watch the process of osmosis in action.

• Salt-box method. Another excellent method for curing is to place

your meat or fish into a plastic box and cover with the cure. Ensure

that you use at least 2% weight of salt to the weight of meat (up to 5%

salt is the maximum level to keep the food palatable). This method

involves spreading your cure over the product in a box and turning

it to get a good even coating across the surface. It is a good method

for then finishing off by air-drying or smoking.

• Total immersion method. This is an expensive and long curing

process that is most popular for Parma-style ham, prior to

air-drying. It requires lots of sea salt, in the region of 20kg for a small

leg of pork. The technique is relatively straightforward. Start by

finding a large plastic food container and pouring in a third of your

salt. Then place the meat in and completely cover with the cure.

Apply a little pressure on top too with more salt. For the immersion

curing method there is no need to empty off liquid as it will get

absorbed into the salt. Use a plastic box so that you can see through

to make sure there are no gaps where the joint is exposed. When the

ham has lost 30% of its original weight it will be ready to eat. As a rule

of thumb, cure for at least 3 days for every kg of pork and then air dry

for 6-12 months.

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TRY THIS By curing bacon with

different salt seasonings you can

create a distinctive flavour

profile for your cure. Try having

a go with our Umami, Smoked

or Chilli Simple


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Cured Bacon


Serves: 8-12

7 Days

Always wanted to cure your own bacon? Well we’re here to show you how! With a little time,

planning and, of course, a little Cornish Sea Salt magic, it couldn’t be easier.


1kg / 2lb 4oz pork belly middle bacon

500g / 1lb Cornish Sea Salt Crystals

500g / 1lb brown sugar

2tbsp juniper berries, crushed

1tbsp yellow mustard seeds

2tsp Chilli Hit Simple Seasoning

Visit our website to find out how

to make the ultimate BLT


Mix all of your salt, sugar and spice ingredients together in

a bowl and store in an airtight container. This is the mix

that you will use as your cure over the next week.

Start by rubbing 100g of the cure into the pork meat

evenly coating the pork belly with the cure, using 25% on

the fat and the rest on the meat and leave for 24 hours. You

can use a ziplock bag or larger Cornish Sea Salt catering

pots, to put the pork into and store in your fridge.

The next day pour off any water that has been drawn out

of the meat and top up with another 100g of your cure in

the same split over the belly pork. Repeat this process for

another 5 days.

Your bacon will firm up and darken slightly in colour.

After dry curing you will need to rinse off the cure in a

little water. Pat dry and then wrap in muslin. Store in the

fridge and consumer within 2-3 weeks.

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with Sage

& Bacon

Serves: 4

Prep Time: 1 Hour

Cook Time: 30 minutes

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Peel and roughly chop the squash and boil for 15-20 minutes until soft.

Drain thoroughly and then push the squash through a metal sieve, or a

potato ricer, to make a smooth purée. Allow to cool and mix in the

flour. Beat in both egg yolks and a pinch of Cornish Sea Salt Flakes

until it forms a dough. Knead to ensure it is smooth.

Roll the dough on a floured surface into a long thin sausage then cut

into 1 inch pieces to form the gnocchi. Using the prongs of a fork, make

an indentation into the top of each gnocchi.

For the pesto, grind the sage leaves, pumpkin seeds and Chilli Hit

Simple Seasoning together in a mortar and pestle to form a paste. Stir

in the Parmesan, lemon juice and olive oil.

Fry the bacon in a pan and when the oil starts to be released stir in the

kale and fry until crispy. Then add the pesto.

Drop the gnocchi into boiling, salted water and cook for a couple of

minutes. The gnocchi are ready when they rise to the surface of the

water. Remove, drain and toss in the pan with the bacon, kale and pesto.

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For the gnocchi:

750g / 1lb 10oz butternut squash

300g / 9 oz flour

2 egg yolks

Pinch of Cornish Sea Salt Flakes


For the Pesto:

12 sage leaves

50g / 2 oz grated parmesan

1 tbsp olive oil

1 tbsp pumpkin seeds

1 tbsp lemon juice

Pinch of Chilli Sea Salt

To ser ve:/

150g / 5oz diced bacon

100g / 4oz kale

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What’s your role at Cornish Sea Salt? I am one of the

company Directors and I head up supermarket sales and

export sales at Cornish Sea Salt.

What part of the job do you enjoy the most? I love the

trade shows – meeting all our fabulous international

distributors and buyers old and new. Our network of

distributors is an extension to our very own sales team – I

love it when they become as passionate about Cornish Sea

Salt as we are. A lot of day to day business is over email or

phone. Actually meeting our customers face to face is the

part I really enjoy. I remember when Cornish Sea Salt started

exporting seven years ago – it was after SIAL – the large

international B2B food show in Paris. That gave us a huge kick

start in internationalising the business.

Is the public perception around sea salt and healthy

eating changing? There is much more awareness today

about the health benefits and much better taste you get from

using sea salts compared to table salts. So more and more

consumers are buying into the category of premium salts

– both sea salt and rock salt. Chefs on TV are using premium

salts more and more and this is having an influence on many

households . The sea salt category is growing at 13% each year

and this is the ONLY salt in the category to be in growth.

Other salts, eg table salts, are in decline.

Another great statistic is that over the last 12 months 25% of

households in the UK bought into the sea salt category.

Healthy eating , a rise in scratch cooking , celebrity chefs on

TV and key influencers using premium salts have all played a

part in growing the category.

Do you have a favourite sea salt to use at home? If so,

what’s your salty recipe? I have to say, my favourite has to

be the Flakes. I love the flavour and texture, they finish any

dish. I lived in Italy for ten years and used to watch Italian

grannies cooking. Now I cook so much Italian food. I’m yet to

find a better combination than a pinch of Cornish Sea Salt

Flakes sprinkled over a fresh Caprese salad. I also love

experimenting with our Simple Seasonings blends. With two

teenagers in the house any simple cheats are welcomed, and

Spatchcock Chicken with a sprinkle of our newest Lemon

Pepper Cornish Sea Salt is a definite family favourite.

What do you do to relax? Well despite all the flying

around I do for work, I am not put off at all and I love to travel.

I have a very long bucket list and have got so many places I

really want to see and explore. I love the sun and most of my

holidays are in warmer climes. When I am not exploring the

world I love spending time with the family – husband, two

daughters and two spaniels. We love going for walks on


What part of Cornwall do you find the most

beautiful? One of my favourite places we often take the dogs

to is Lerryn. I love it for the wooded valleys, unspoilt Cornish

scenery, and the show of bluebells is just stunning in spring.

I also really love Fowey – it has a continental vibe to it – the

cafés, bars, little boutiques and walk to Readymoney Cove.

Suzanne x


Full story at /

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Spatchcock Chicken


Serves: 4

1 Hour


For the chicken:

1 x 1.5kg chicken (approximately)

2 tbsp Cornish Sea Salt Lemon

Pepper Simple Seasoning

4 tbsp olive oil


Spatchcock the chicken, or ask your butcher to do this. It is pretty simple to do at home, all

you need is a strong set of kitchen scissors or poultry shears. Take your whole chicken and

cut from the bottom vent either side of the backbone up to the neck.

These two cuts will go through the rib cage and leave you with the spine to make some

chicken stock or discard. Then turn the chicken so that the skin is facing upwards. Apply

firm downward pressure with the heel of your hand onto the breastbone until you hear a

small crack and the chicken can be arranged flat on a baking tray.

Place two skewers through the chicken at diagonals through the thighs and breast, so that

the bird can be easily turned whilst cooking. Sprinkle over the lemon pepper seasoning

and oil and, leave covered for as long as possible, 4-6 hours will really infuse the flavour.

Preheat your oven to 180˚C. Wrap the meat in foil and cook on a baking tray for 25 minutes

then remove the foil and bake for another 20 minutes. Rotate every 10 minutes or so and

brush with the marinade.

Remove the chicken from the oven and serve on a board with fresh herbs for extra aroma.

Carve the Lemon Pepper chicken and serve with seasoned chips and vegetable kebabs.

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Goat Tagine

Serves: 4

2-3 Hours

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For the tagine:

750g diced goat shoulder (substitute

with either lamb or mutton)

1 tsp Cornish Sea Salt crystals

1 tbsp ras el hanout

1l chicken stock

200g canned tomato

200g chickpeas

150g diced white onion

100ml red wine

4 cloves of garlic, finely chopped

1 tbsp parsley, finely chopped

1 tbsp mint, finely chopped

1 tbsp root ginger, grated

1 red chilli, deseeded and finely diced

1 tbsp olive oil


Heat your oil in a casserole pan and add your goat

meat, Cornish Sea Salt and ras el hanout

seasoning. Sear on a high heat for 5 minutes until

the meat is browned.

Add the onion, garlic, chilli and ginger and cook

for another 5 minutes.

Next add in your red wine to deglaze the pan and

keep all the yummy umami flavour from the pan.

Follow with stock, tomatoes and chickpeas. Turn

down the heat and cover your pan. Cook for 2

hours on a low heat, stirring occasionally.

Add freshly chopped herbs before serving.

You can make the couscous in advance or serve

warm with the Goat Tagine. In a saucepan heat a

little oil and then add in your couscous. Stir until

starting to warm and then cover with boiling

water. Remove from the heat and leave to rest for

10 -15 minutes.

Fluff up the couscous with a fork and add in finely

chopped nuts, herbs, lemon and chopped apricot

along with a generous spoonful of harissa.

Serve warm with your goat tagine and some

grilled flat bread.


In 2011, Erin Fairbanks and renowned cheesemaker Anne Saxelby wanted to end the

practice of wastefully sending young billy goats to slaughter that the dairy industry had no

use for. Goatober was born and with it a month-long celebration of putting goat meat on the

menu of restaurants around the world and encouraging people to try cooking goat at home

themselves. Goatober spreads the word that goat meat is delicious, ethical and sustainable.


More recipes /

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& Salty

An Interview With Paul A Young

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Photo credit: Maxine Kirsty Sapsford


Photo credit: Olympia

If you love chocolate, you’ve probably heard all about chocolatier, Paul A Young, already. We

were delighted to welcome Paul to the Cornish Sea Salt club when he made the decision to

move to us as his salt supplier, for the first time in 13 years. Based in Soho, he’s creating some of

the most exciting flavour combinations we’ve ever come across. Paul’s Sea salted caramels are

some of the most awarded in the world.

What makes your chocolate so good? Our methods

result in what I believe to be a better chocolate. We only use

natural ingredients and chocolate from the very best

producers. We have no artificial flavourings, stabilisers or

preservatives so our chocolates need eating quickly when

fresh. We create every product by hand from the beginning,

so the filling, the shell, the coating and decoration. Really, it’s

down to the ingredients; if the chocolate doesn’t taste well

balanced and rounded then there is no way of improving this.

Chip Shop Caramel, Rosemary and Olive Oil Gianduja,

Sourdough, Buttermilk and Sea Salt: you’ve got some

of the most unusual flavour combinations we’ve ever

heard of. How do you come up with these unique

flavour s? Inspiration comes from everywhere… from an

ingredient, a smell, a feeling or from taking time to play with

the chocolate and ingredients. We then find different types

of chocolate to pair with the ingredient or vice versa and

begin to melt and blend the chocolate with the ingredients to

see how they perform… will they become a caramel, a ganache

or a bar of chocolate? It’s a process that can take from a few

hours to a few weeks. We don’t know how long it will take

until we begin the process. We then create samples of the

finished chocolates and taste them over a one to two month

period to confirm their shelf life and flavour. Decoration and

shape are very important so this happens once we have the

flavour and recipe finished. It’s then time to launch the

products into our shops and on social media.

What has been your greatest triumph and disaster?

Paul first created his sea salted caramel in 2004 when adding

salt into caramel was very new and experimental. It’s still our

biggest selling chocolate.

My biggest disaster was when I created a Stilton truffle in

2006 and they fermented and burst open overnight… the

addition of a generous amount of port solved this problem.

In your opinion, what is so special about sweet and

salty flavours together with chocolate? Adding salt

into chocolate has become so mainstream now, but it’s all

about getting that balance right. When you do, the salt brings

the chocolate alive and can enhance the flavours and complex

notes within it. It’s not easy to get right, but when you do, we

can’t get enough of it. I think it is something very human,

opposites attract and they can be balanced so well that we get

addicted to it.

How would you describe the flavour of Cornish Sea

Salt and why do you choose to use it in your

chocolates? The flavour of Cornish Sea Salt is sweet and

one that develops without any bitterness or harsh aftertaste.

I’ve chosen to use it because I wanted a salt producer that

uses a benign process, and from a company that respects the

environment and the impact it has. The flavour is of course

important and the aftertaste has to balance well with our

different varieties of chocolate. Cornish Sea Salt

complements the chocolate and doesn’t drown out any of the

complex flavours. It’s the best sea salt I’ve used and I’ve tried

them all I think, and only choose to use something that I can

use across many different applications and flavour profiles of


What’s next for Paul A Young? We are now planning

2020 products and beginning to reduce our plastic packaging

into fully-eco packaging. I’m sure there will be lots of news

but this often comes at short or no notice and we do love a


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To experience real hot

chocolate follow the

simple instructions


500ml water

40g unrefined light

muscovado sugar

30g cocoa powder

150g dark chocolate

70% or above

1tsp of Cornish Sea Salt

(smoked salt with a dash of

whisky is amazing)

To make the perfect

hot chocolate:/

Bring the water and sugar to the

simmer, add the cocoa and

simmer for 2 minutes then add

the chocolate. Whisk well and

heat until smooth and glossy.

Simmer gently for 3 to 4 minutes.

If you prefer your hot chocolate

even more thick and glossy

simply add more chocolate. Add a

pinch of Cornish Sea Salt to

experience hot chocolate the

sweet and salty way.


Paul’s Hot


“I love real hot chocolate made with water as the

flavour of the cocoa beans used in the chocolate

really shines through. Autumn means warming

drinks and warming hands on warm mugs of hot

chocolate. Sea salt enhances the chocolate

flavours and means you want more…as it’s not as

sweet as many hot chocolates tend to be.”


Paul’s hot chocolate


Replace a quarter of the water

with liqueur for hot chocolate

with a kick.

Serve with a large spoon of thick

double cream and Paul’s

chocolate pearls for the

alternative chocolate dessert.

Serve over ice with a grating of

lemon zest for a refreshing

summer drink.

Make the recipe as above and

store in the refrigerator for up to

two days so enjoying this special

hot chocolate recipe could not be

any easier. Simply warm through

in a saucepan and serve.

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Salted Caramel Brownies


Serves: 12

1 Hour


200g unsalted butter

200g golden caster sugar

120g plain flour

100g dark chocolate, 70% cocoa

100g caramel sauce

4 free range eggs, medium

2 ripe bananas, mashed

50g peanut butter

50g cocoa powder

1 tsp Cornish Sea Salt Flakes


Grease a 25cm baking tray and line with parchment. Preheat the oven to 180˚C.

Melt the butter and chocolate in a bain-marie and remove from the heat to cool slightly.

Mix the caramel sauce with Cornish Sea Salt and then combine with the sugar

and eggs using a whisk.

Next add in the mashed banana and peanut butter. Finish by whisking in the melted

chocolate and butter.

In another bowl combine the dry ingredients of flour, cocoa and a pinch of salt.

Sift this into the beaten eggs and sugar. Mix until smooth.

Pour into your lined baking tray and bake for 25 minutes.

Let it cool and then cut into squares.

More recipes /

Get Paul’s Harvest Tin Can Brownies at

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Serves: 10

2 Hours

We love a toffee

apple at Bonfire Night,

or let’s face it, any time

of the year

We’ve added a sprinkle of Cornish Sea Salt

magic to create a delicious salted caramel for

your apples. It’s the perfect infusion of sweet

and salty flavours, and ideal for your Bonfire

Night celebrations.

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10 Braeburns

300g (10oz) light brown soft sugar

8 tbsp golden syrup

225g (7 1/2oz) unsalted butter, chopped

1 tsp vanilla extract

1 heaped tsp Cornish Sea Salt Flakes

Lollypop sticks / wooden skewer

As well as adding Cornish Sea

Salt Flakes to your caramel

you could try adding pumpkin,

sunflower seeds or crushed

hazelnuts for a toffee apple

with a twist.


Submerge the apples in a pan of boiling water for 30 seconds. This will remove the

wax and help the caramel to stick to the apple. Remove with a slotted spoon, then

wipe the skins with kitchen paper.

Remove the stalks and pierce each apple with a lolly stick or wooden skewer. Press

the stick far enough in so it won’t come out, but be careful not to go the whole way

through the apple.

Line a baking tray with non-stick baking paper. To make the caramel, put the

sugar into a large saucepan with the syrup, butter and vanilla. Heat slowly over a

medium heat for around 8 minutes, or until the sugar has dissolved.

Increase the heat, bringing the mixture to a rolling boil. Add a sugar thermometer

and boil for around 8 minutes or until the thermometer reaches 140°C ‘hard crack’

stage. Be careful not to touch the caramel. If you don’t have a thermometer you

can test it by spooning a little into a bowl of cold water. It should harden instantly

and when removed be brittle and easy to crack.

Remove the caramel from the heat. Submerge each apple into the caramel, twist

using the stick making sure all but the very top is covered. Sprinkle with a good

pinch of Cornish Sea Salt Flakes and place on your baking tray. Continue until all

the apples are covered. Allow the coated apples to set for 1 hour before serving.

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Are you ever too old to get excited about Christmas? Not at Cornish Sea Salt

HQ. We’ve worked with James to pull together some Christmas classics

perfect for all ages, plus a festive tipple that we love.

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More recipes /

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Vodka Cured Salmon


Serves: 12 Time: 10 minutes

Curing: 4-6 Hours


1kg salmon

200g Cornish Sea Salt Flakes

50g caster sugar

2 cooked beetroot, grated

1 zested orange

2 tbsp chopped rosemary

1 tsp dried rose petals

1 tsp pink peppercorns

2 generous shots (50-75ml) of

Douglas Fir Vodka


Mix all of the cure ingredients together then

spread over the salmon to cover it entirely on

both sides.

Leave to cure for 4-6 hours or, if you want a

stronger flavour, leave refrigerated overnight.

To serve, wash the cure from the salmon under

cold water. Pat dry and slice very thinly.

Serve with Cornish Sea Salt crackers and a

selection of pickled vegetables.

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Turkey Nuggets


Serves: 4-6

20-30 minutes



More recipes /

400g turkey breast

2 tbsp plain flour

1 tbsp Cornish Sea Salt


50g panko breadcrumbs

2 eggs, beaten

100ml vegetable oil

Mix the Cornish Sea Salt Flakes with the flour.

Dice the turkey into chunks, then dip in the seasoned flour, then

the beaten eggs, then coat in breadcrumbs.

Shallow fry in hot oil in batches until golden brown. Drain on

kitchen roll before serving.

Serve with cranberry sauce, a segment of orange and a sprinkle

of Cornish Sea Salt Flakes.

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Figs in Blankets


Serves: 6-8

30 minutes


225g (1 block) halloumi cut

into 12 pieces

12 sage leaves

6 figs, sliced into quarters

2 aubergines - thinly sliced

then halved lengthways into


1 tbsp olive oil

1 tbsp Honey

1 tsp Cornish Sea Salt Flakes

12 sprigs of rosemary


Preheat the oven to 180˚C.

Make 12 stacks using a piece of halloumi, a piece of fig and a

sage leaf (tear these if they are too big).

Thinly slice the aubergine into slices, sprinkle with Cornish

Sea Salt Flakes and leave on kitchen roll for 10-15 mins to

remove excess moisture. Wipe off the excess salt with kitchen

roll, and griddle with a little oil to soften.

When the aubergine is griddled, wrap the halloumi, sage and

fig stacks with 1 strip per stack.

Drizzle the figs in blankets with a little honey and season well

with Cornish Sea Salt Flakes.

To secure the figs in blankets, skewer each one with a

rosemary sprig and roast in the oven for 15-20 minutes.

More recipes /

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Loaded Parsnips


Serves: 4-6

50 minutes



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6-10 small medium parsnips (large

can be cut lengthways)

1 tsp Cornish Sea Salt Flakes

1 tbsp maple syrup

1 tbsp olive oil

1 tbsp rosemary (chopped)

150g Cornish camembert

4 rashers of smoked streaky bacon

(cooked until crispy then broken

into shards)

1 tbsp cranberry sauce

Preheat the oven to 180˚C.

If using large parsnips, cut in half lengthways. In an oven

dish, season your parsnips with Christmas Salt (or Sea Salt

Flakes), oil, rosemary and maple syrup.

Roast for 35 minutes and then remove from the oven.

Top with diced Cornish camembert and shards of crispy

streaky bacon.

Roast for a further 5-10 minutes to melt the cheese.

Serve with a generous dollop of cranberry sauce on top.

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Salty Douglas Cocktail



1 shot (25ml) Douglas Fir Vodka

50ml grapefruit juice

50ml tonic

Cornish Sea Salt Crystals for the rim


Rub the rim of your chilled glass with

a slice of grapefruit and then dip the

rim into Cornish Sea Salt Crystals.

Shake your freshly squeezed

grapefruit juice and vodka over ice.

Serve with ice and a slice of grapefruit,

top up with tonic and garnish with a

rosemary sprig.

More recipes /

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Helps your body

stay hydrated



Due to the

unique geology, our

sea salt contains over 60

natural essential nutrients and

minerals to help your body

and mind function


Aids restful sleep by

regulating hormones


Helps to replace

essential minerals and



CSS0029_CSS_SEASONED AUTUMN_WINTER 2019 HRAW.indd 34 06/09/2019 12:30

Cornish Sea Salt is Healthier


Cornish Sea Salt is to be enjoyed as part of a balanced diet

and can help replace essential minerals lost in exercise.

The intense flavour profile means you should be able to use less

salt and still get more flavour than other salts on the market,

lowering your sodium intake, without sacrificing really tasty,

well-seasoned food.

CSS0029_CSS_SEASONED AUTUMN_WINTER 2019 HRAW.indd 35 06/09/2019 12:30

For more information please contact us on: or +44 (0)1326 554720



CSS0029_CSS_SEASONED AUTUMN_WINTER 2019 HRAW.indd 36 06/09/2019 12:30

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