SEAS
NEDF REE
Nose to Tail
Root to Fruit
Reduce, Reuse, Recycle
Salt Geek Society
Welcome/
2020 marks an exciting year for Cornish Sea Salt. To let you
into all of our plans would take many more pages, so instead
I’ll keep it focused on our key missions for next year:
The Salt Geek Society
I am often affectionately referred to as the Salt Geek in the office. A clever blend of
respect towards my knowledge for all things salty, mixed with the irony of the
pointlessness of such grey matter filler. At the end of the summer I was presented
with a t-shirt with Salt Geek emblazed on the front. Although sized to fit a previous
me, demand for the geek t-shirt and conversations that came with it were flowing. One
dinner party later, with our friends Imogen and Ivan at their restaurant Native, we
were convinced it was the start of a salty movement we had to continue. We’ll need to
come up with a funny handshake. It’s simple to join our Salt Geek Society, just flip to
the end of this edition and take the taste test.
Smoked Salt Expansion
After a number of the big retailers picked up on our Smoked Sea Salt we have been
working hard to increase the output from my homemade smoker made out of a
recycled crashed lorry. Each batch takes 3 days to smoke to fully allow the flavour and
colour to develop in the sea salt flakes. If you are a fan of fruit wood smoky flavours
please do seek it out. Sprinkle on butter melting over vegetables to give a smoky,
buttery richness.
Zero Waste
We have been supplying zero waste retailers with our sea salt for a number of years.
Silo’s new restaurant opened in London in late 2019 and was our first customer to
receive salt in 100% paper bags. The basis for Silo is a restaurant without a bin - such a
great idea and the experience of the food is so much better for it. In 2020 we will be
launching a new retail refill pack for the flakes. The bag will be 100% paper and so very
much compostable
Refill Station
Packaging wise we know that our sea salt tubs are a good option compared with glass,
especially if reused. This year we are launching our first mobile refill station, allowing
you to refill the tubs with our sea salt rather than left-over soup or basil plants. If you
are interested then its movements can be tracked on our social media.
Philip Tanswell
Managing Director & Chief Salt Geek, Cornish Sea Salt Co.
Contents/
Key Recipes/
Chicken Tray Bake
Chicken with stuffed
herbs/ 10
As a chef with a keen
interest in green-living,
I’m often asked how a
kitchen can become more
eco-friendly and waste
less, or offer people advice
about how they can cook
more sustainably. For me
the simplest answer is to
shop locally and buy produce in season, and
to always aim for zero waste when
preparing ingredients or cooking a recipe.
Great ways to do this include; using Cornish Sea Salt to
preserve the harvest; fermenting, pickling, or curing, plus
planning your meals carefully to avoid over-ordering on
ingredients. Also, a basic grasp of butchery means that you
can make the most out of more cuts of meat. I’m a proud
member of the Carcass Cartel, and myself and other chefs
in this nose-to-tail inspired group, love using Cornish Sea
Salt to enhance forgotten cuts of meat and show people
that you can avoid food waste.
In this edition of Seasoned I’m going to show you a
step-by-step for jointing a chicken - if mastered, this
simple skill means you can break down a whole bird into
more than one meal. You can use the carcass for stock, the
breast for skewers or the thigh for a tray bake. Even the skin
can be used as a tasty seasoning rather than wasted, by
making your own chicken salt. As we all know,
sustainability is also about eating more seasonal vegetables,
so we’ve come up with some innovative recipes for you to
enjoy this spring. Finally, the eco-ingredient of the year is
seaweed, so I’ve developed a few interesting recipes that
show you how to use seaweed in butter, hollandaise sauce
or even on sweet potato toast.
James Strawbridge/
Development Chef & Salt Sommelier, Cornish Sea Salt Co.
An Introduction to
Nose to Tail/ 6
Avoid waste and get maximum taste
with our step-by-step guide
Silo: A Pre-Industrial
Food System/ 14
16
Q&A
Meet
GRAHAM
BR A DSH AW
Graham shares the
highlights of his Cornish
Sea Salt journey
Douglas McMaster tells us what it really means
to be zero waste
Refill Scheme/ 17
Find out what Cornish Sea Salt is doing on our journey
to a more sustainable future
Meet the Seaweeders/ 25
Get to know Caro and Tim, the inspirational duo behind
the Cornish Seaweed Company
Salt Geek Society/ 30
Find out how you can unleash your inner salt geek
Chicken
Croquettes/ 13
Rhubarb
Umeboshi Stir Fry/ 21
Rhubarb
Pickle/ 22
Seaweed
Butter/ 27
Seaweed
Hollandaise/ 28
/6 /7
Nose to Tail
It’s easy to make
compromises on your
impact to the planet
through your every day
choices, from what you
wear, how you get from
A to B and what you eat.
At Cornish Sea Salt, we believe in ensuring zero waste
wherever we can, so here’s our meat-eater’s guide to
zero waste cooking: from Nose to Tail. If you’re looking
to reduce the amount of meat in your diet, there’s some
great vegan recipes to try your hand at too.
More recipes / cornishseasalt.co.uk/recipes
Serves: 4
Prep time: 30 minutes
/8 /9
Jointing a Bird
4. Use a pair of kitchen or poultry scissors to cut through
the breastbone completely.
5. Put the chicken on its side and from the point of the
breast, using a knife, cut out the ribs, following the fat
line around the wing. At the joint cut out the wing joint
using scissors.
6. Now the 4 pieces need to be divided again. Place the leg/
thigh pieces skin-side down on the board and use your
knife to cut through the joint, using the fat line covering
the joint as a guide. If the knife comes into contact with
the bone, move the knife a little to the left or right and
try again. It should cut cleanly through the joint. Repeat
with the second piece.
1. Place the chicken breast-side down on a chopping board
with the neck end away from you. Make a cut through
the skin, down the middle of the carcass, from the neck
end to just above the parson’s nose. Make a cut on either
side of the parson’s nose.
2. Identify the oysters, which lie on the carcass at the top
of the thigh. Make a cut across the top of the oysters to
release the sinew holding them in place and release the
oysters with your thumb.
3. Now turn the chicken so it is breast-side up with the
neck end away from you. Pull the skin over the breast to
ensure it is fully covered. Cut between the drumstick
and breast, keeping the knife close to the breast, but on
the outside of the carcass bone at the entrance to the
cavity, until the joint holding the thigh to the carcass is
exposed. Do the same on the other side. Place your
fingers under the thigh and your thumb on top of it then
push up with your fingers to ‘pop’ the thigh joint. Repeat
on the other side.
Top Tip:/
Trim off any excess fat
from the carcass and use
to make stock.
7. To divide the breast pieces cut through the meat with
your knife, then through the bone with a pair of scissors
to leave a diamond-shaped tapering piece of breast and a
smaller, but thicker, piece with the wing attached. Trim
off the end wing pinion. The chicken should now have
been jointed into 8 pieces.
More recipes / cornishseasalt.co.uk/recipes
/10
IN SEASON
Tray Bake Chicken
IN SEASON
Chicken Skewers
/11
Serves: 4
Prep time: 30 minutes
Cook time: 40 minutes
Serves: 2
Prep time: 20 minutes
Cook time: 30 minutes
For the tray bake:/
1 whole chicken, jointed
into 8 pieces (thigh, breast, leg, wing)
200g chickpeas, drained
150g vine cherry tomatoes
Yakitori has been hailed as the latest ‘dude food’ trend and the Japanese
street food is taking the BBQ world by storm. These skewers can be
adapted with all sorts of versions, and once you start playing with the
bold flavours and smoke-grilling you’ll be hooked.
175ml white wine
1 pint chicken stock
2 lemons, thinly sliced
2 bay leaves
2 tbsp green olives
2 tbsp olive oil
1 tsp Salt & Peppery Simple Seasoning
For the herb stuffing:/
12 garlic cloves, thinly sliced
2 tbsp each of dill, parsley and coriander,
finely chopped
To ser ve:/
Rice or potatoes
Method:/
Tease a small corner of the skin from the chicken and
gently stuff in the garlic and herbs. Try to avoid tearing
the skin.
Place all the ingredients in a large tray bake and add the
chicken on top. Drizzle with oil then pour over the
braising wine and chicken stock. Cook in a preheated
oven at 180˚C for 35-40 minutes until the skin is crispy
and the juices from the chicken run clear. Season with
extra Salt & Peppery Simple Seasoning and serve with
wild rice or new potatoes.
More recipes / cornishseasalt.co.uk/recipes
Ingredients:/
For the skewers:/
500g chicken breast, diced
Spring onions
50ml soy sauce
50ml mirin or rice wine vinegar
50ml Japanese whisky or sake
3 tbsp brown sugar
4 cloves of garlic, crushed
2 tsp root ginger, grated
Smoked Sea Salt
To ser ve:/
Shichimi togarashi
Sesame seeds
Method:/
Soak your wooden skewers in water for half an hour before use.
Then alternately thread the chicken and sliced spring onions
onto the skewers. Sprinkle liberally with Smoked Sea Salt.
Combine all sauce ingredients in a bowl and cook for about 15
minutes. Bring to the boil and stir so that the sugar doesn’t stick
to the pan. Let cool then brush onto the skewers before grilling.
Cook the chicken skewers for 20 minutes over hot charcoal
embers. Baste while cooking and sprinkle with shichimi
togarashi or sesame seeds to garnish.
More recipes / cornishseasalt.co.uk/recipes
/12
IN SEASON
Chicken Skin Crisps
IN SEASON
Chicken Croquettes
/13
Serves: 4
Prep time: 10 minutes
Cook time: 25 minutes
Serves: 4
Prep time: 30 minutes
Cook time: 1 hour
Our twist on the classic Brazilian fast food popular
For the
croquette filling:/
350g chicken breast & thigh
on the streets of São Paulo. Gently spiced chicken
breast and thigh with a hint of lime provides an
authentic taste of Brazil. The balance of cream
Ingredients:/
Skin of 1 whole chicken carcass
2 tbsp Cornish Sea Salt Flakes
1 tsp olive oil
Top Tip:/
Blitz in a food processor to create your
own chicken skin salt blend – it’ll keep for
7 days in a Cornish Sea Salt pot.
Method:/
Preheat your oven to 180˚C. Remove any larger lumps of fat
from the chicken skin and use the back of a small knife to
stretch the skin, spreading it out flat on a sheet of baking
parchment.
Next drizzle with a very small amount of oil and season with a
pinch of Cornish Sea Salt Flakes.
Place a second sheet of baking parchment and a second baking
tray on top and place into the oven for 20 minutes. Check how
the skin is roasting and, if necessary, bake for a further 5-10
minutes until crispy and golden brown.
More recipes / cornishseasalt.co.uk/recipes
200g floury potatoes, peeled &
quartered
200g sweet potato, grated
50g cream cheese
1 onion, finely diced
1 tbsp olive oil
2 tbsp hot sauce
1 lime, zest & juice
2 eggs, beaten
1 tsp Cornish Sea Salt Flakes
For the coating:/
100g panko breadcrumbs
Vegetable oil for frying
To ser ve:/
Chopped parsley
cheese and sweet potato are a taste fiesta.
Method:/
Poach the chicken in a pan of water very gently for 10
minutes until cooked through. Reserve the poaching
liquid and add in the potatoes. Bring to the boil and
simmer for 15-20 minutes. Drain your potatoes then mash
and season with Cornish Sea Salt Flakes. Meanwhile in a
pan with a little oil, soften your onions on a low heat for
8-10 minutes and add in the shredded chicken, mash, egg,
grated sweet potato, cream cheese and hot sauce. With
damp hands, form into 50g teardrop shapes and place on a
tray. Coat each croquette in flour, egg and breadcrumbs
then leave to chill for an hour in the fridge.
Heat vegetable oil to 170˚C then fry in batches of 4-5 until
golden brown. Remove and drain on kitchen roll and serve
with chopped parsley.
More recipes / cornishseasalt.co.uk/recipes
Tell us about your journey with zero waste,
What does zero waste mean to you and Silo?
how did it start and was there a specific moment
We don’t send anything to landfill, in fact, we don’t
you can pinpoint where you decided it was time
even have a bin and of course there’s no food waste.
/14 to make a change?
/15
I worked in Melbourne with Dutch-born artist Joost
Bakker who was commissioned by Sydney and
Melbourne city council to build a pop-up restaurant
from waste material. It was a case of right place at the
right time – I loved the concept and the team of people
that worked there. Soon after we developed our first
café Silo Melbourne.
We’ve got one exception of glass recycling, but this is
only temporary as we are in the process of installing a
glass crusher upstairs in the warehouse. Once this is
running, we can crush and melt glass to make anything
we want from it to give a new purpose: light fixtures,
glasses, plates.
Meet Douglas McMaster
What’s been your best zero waste culinary
creation?
I have an adventurous palate, so it’s a bit of an unusual
combination of sea buckthorn, a wild orange British
berry with a passionfruit flavour and Douglas Fir. I use
the pine needles to make an amazing green oil and then
make a jelly from the sea buckthorn. It’s a totally new
territory of flavour, really unique and special. Great
with homemade crème fraiche.
You’ve just opened up your second zero waste
restaurant in London, how’s it going?
We received a 9/10 review from the Telegraph on our
third day of being open which was pretty special.
We’ve had incredible support since we opened from
locals too.
We’ve loved working with you to explore
different ways of getting Cornish Sea Salt to
you in a more sustainable way. We sent your last
delivery in a hessian sack – how have the initial
trials run?
Beautiful. It’s an amazing sea salt, salt is the foundation
of food flavour and a fundamental ingredient. To have
such a beautiful, simple, natural supply chain with so
much care is how it needs to be.
Why do you choose to use Cornish Sea Salt?
You’ve got the flexibility to want to work in a different
way. Food industries have routines and don’t want to
change but Philip believed in what Silo stood for and
changed for me as he believes in what we’re trying to
do and that is something really special.
Douglas McMaster, with his pioneering zero waste restaurant, Silo, is one of
our favourite Salt Heroes of 2020. Opening the first restaurant of it’s kind in
an East London warehouse at the end of last year, his story and passion for a
better future is truly inspiring. Find out more about zero waste and how we
are working together with Silo to change the face of the food industry.
What are your top tips to somebody looking to
make positive changes towards a zero waste
lifestyle?
There is no authority here, zero waste really is a thing
born in the last decade. Few people know exactly what
it is. The name suggests zero, but this doesn’t currently
exist, it’s a movement, an aspiration. A nice first step is
to try to achieve zero food waste by composting and
sending all recycling to landfill. Top tier is literally not
having a bin, sending nothing to landfill and having no
food waste, and that’s where Silo are.
Find out more about Silo’s story
at silolondon.com/
@SiloLondon
Meet
GRAHAM
/16
Tell us a little bit about yourself and how you
came to be a part of Cornish Sea Salt
I was lucky to be involved at the inauguration of Cornish
Sea Salt in a rather unusual way. I ran an events company
for many years in Falmouth and was asked by the late
founder of Cornish Sea Salt, Tony Fraser, to assist with
some of the very early events. My company was tasked
with providing the stage lighting for the original Cornish
Sea Salt Crystals. They were shown to prospective buyers
and chefs in a very large blue bowl and the colours
depicted the lovely sea water around the Lizard Peninsula.
food marquees started appearing at the one-day shows so
that created another popular area to take the product.
Currently I cover as many as possible of the big shows in
the West Country such as Royal Cornwall Show,
Dartmouth Food Festival, St Ives Food Festival,
Porthleven Food Festival and all Made in Cornwall events
on Lemon Quay in Truro. In between these larger events I
can be found at Truro Farmers Market, Padstow Farmers
Market, Torpoint Street Market and the Royal William
Yard Good Food Sundays in Plymouth.
/17
Where can people find you around Cornwall to buy
Cornish Sea Salt?
Over the years I have attended lots of different events to
promote Cornish Sea Salt in various formats and flavours
to as many events as possible. Some of my earliest shows
nearly 10 years ago were at the NEC in Birmingham with
the television chef James Martin and many visits to River
Cottage in Axminster for Hugh Fearnley-Whittingstall.
They were nerve-racking as I was still learning the ropes!
Tell us more about the refill station you’re
launching this year?
I am delighted to be the first refill station for Cornish Sea
Salt Crystals and Flakes which is being planned for early
2020. Many of my regular customers have expressed a
wish for this service. The idea being that they can bring
their own container to me for a refill for as much as they
would like. I feel if we all do our bit we can help the
environment.
What’s your favourite show to attend and why?
Some of the shows such as Dartmouth Food Festival and
the Royal Cornwall Show are events I like to attend as
there is so much buzz around them. I now have a lot of
people who ask where I am going to be so they can visit a
different food show or market. It’s quite funny when I am
out of Cornwall the number of people who want to holiday
in our area and ask for the best places to visit!
Refill
Scheme
This year, we are finding new ways
to help to reduce our impact on the
environment. We’ll be producing
the first ever Cornish Sea Salt refill
station that will be taken around
to all our local and national shows
with Graham so you can refill your
reusable pots of Cornish Sea Salt
Crystals and Flakes. We’re also
pioneering a brand new form of
packaging with compostable refill
eco-pouches for our flakes range.
Visit cornishseasalt.co.uk for more
information on our eco-initiatives for
2020 and how you can get involved.
Which is your favourite Cornish Sea Salt to
use and why?
My favourite pinch salts are lemon and thyme, I try and
keep as many as possible around the cooker and often
experiment with ideas that customers have suggested.
Alongside this,
Q&A
various dedicated
What do you like to do in your spare time?
When not playing 5-a-side football, I’m cooking at home or
visiting new and unusual eateries. As chairman of Truro
Farmers Market I enjoy being involved in the applications
for the new applicants and helping them to progress at
farmers markets.
Full story at / cornishseasalt.co.uk/blog
/18
/19
IN SEASON
Root
to
Fruit
We’ve shown you nose to tail and now it’s
time to show you root to fruit. We’ve taken
some rhubarb and made a beautiful rhubarb
umeboshi that you can use again and again to
give your favourite dishes a fresh kick.
/20
IN SEASON
Rhubarb Umeboshi
IN SEASON
Green Vegetable Stir Fry
/21
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
Serves: 2
Prep time: 30 minutes
Cook time: 30 minutes
Ingredients:/
Method:/
Ingredients:/
Method:/
100g rhubarb
10g Cornish Sea Salt Crystals
Wash and cut your rhubarb into 1cm slices and soak them in a bowl of water
for 20 minutes. Drain off the water and sprinkle the rhubarb with Cornish
Sea Salt Crystals. Leave for a further 20 minutes to draw out some of the
water. Place in a small saucepan and cook for 7-10 minutes on a low heat.
Mash into a paste with a fork and keep in a sterilised jar.
For a fermented version, instead sprinkle the rhubarb with 2% weight of
Cornish Sea Salt Crystals then leave overnight in a bowl for the moisture to
be drawn out. Transfer to a sterilised jar with a muslin/cheesecloth lid and
allow to ferment for 10-14 days. Seal the jar and keep in a cool place.
More recipes / cornishseasalt.co.uk/recipes
150g sprouting broccoli
150g asparagus
50g spring peas
1 tbsp sesame oil
1 tsp soy sauce
1 tsp honey
To Ser ve:/
1 tbsp rhubarb umeboshi
Pinch of Chilli Hit Sea Salt
For this quick stir fry simply cut your broccoli and asparagus, and throw
into a hot wok with a drizzle of oil.
Cook for 4-5 minutes and finish with a spoonful of honey
and some soy sauce.
Serve with rhubarb umeboshi and a
pinch of Chilli Hit Simple Seasoning.
More recipes / cornishseasalt.co.uk/recipes
Ingredients:/
250g rhubarb
100ml cider vinegar
IN SEASON
100ml water
/22
Rhubarb Pickle
/23
50g caster sugar
1 tbsp root ginger [optional]
Pinch of Cornish Sea Salt Flakes
Serves: 4
Prep time: 20 minutes
Cook time: 20 minutes Chill time: 3 hours
Method:/
Thinly slice your rhubarb evenly so
that it pickles at the same rate.
Using a small saucepan prepare your
pickling liquor by dissolving sugar in a
1:1 water and vinegar solution. Add a
lump of root ginger if you want a bit
more warmth and gentle spice to
complement the sweetness of your
rhubarb. Add a pinch of Cornish Sea
Salt Flakes.
Bring the pickle to a boil and then
remove from the heat. Immerse your
rhubarb, stir and leave for 5-10 minutes
to pickle as the vinegar cools. Store in a
clean jam jar in the fridge for 1-2 weeks.
More recipes / cornishseasalt.co.uk/recipes
This is a fantastic
sweet pickle
served with oily
fish, stir fried
vegetables, or with
tacos for a
colourful pink
garnish.
/24
We aim to make seaweed
available to everyone and try
to make it an integral part of
people’s diet.
/25
Meet the Seaweeders
How did The Cornish Seaweed
Company begin?
We started off drying seaweed in our caravans in 2012, after
learning how to harvest seaweed from a small seaweed
company in Donegal, Ireland. Without any funds available it
was tough getting it off the ground and we struggled for the
first few years. But we were able to ride the wave of (inter)
national seaweed publicity that soon followed and grew to
become the leading English seaweed company. We now
provide jobs for 11 people and set up the first commercially
operating UK seaweed farm in 2018. Our products can be
found in food stores nationwide, and we have recently started
exporting to the EU, while chefs such as Nathan Outlaw,
Jamie Oliver, Raymond Blanc and Hugh Fearnley-
Whittingstall are all customers.
We also cultivate seaweed on ropes in the sea. This is done in
a mussel farm off the coast of the Lizard as well. Here we have
seaweed hanging off lines suspended in the ocean. The cool
thing about this technique is that it forms an artificial reef,
providing habitat for a lot of species, including commercial
fish.
What’s your favourite product from
your range?
Hard to say as they are all great and have so many varied uses,
but if I have to choose, possibly dried dulse or sea salad flakes.
Both are very versatile, I even put them in my porridge in the
morning. It provides a great health boost supplying a wide
range of minerals, vitamins and anti-oxidants in high
quantities.
What do you love most about Cornwall?
The ocean and the coast of course! It offers so much. Surfing, snorkelling,
sailing, peacefulness, energy, jobs, beauty, food, and it’s just awe-inspiring.
But we have to make sure we manage it carefully and not overexploit or
pollute it. So many people love the ocean, but we need to preserve the
beauty we love and that means making some changes. It seems we are
moving that way though.
What’s next for The Cornish Seaweed
Compan y
Seaweed is probably the most sustainable crop in the world as it does not
need fresh water, pesticides, fertiliser, or cutting down natural habitats to
grow it. Also, it is a local abundant food with the highest nutritional values
and health benefits in the world!
We aim to make seaweed available to everyone and try to make it an
integral part of people’s diet. We want seaweed’s environmental and
health benefits to be recognised and strive to grow the business
sustainably, looking at alternative uses for seaweed, including fertiliser,
biofuel, bioplastic, medicine, clothes, you name it!
Where do you harvest seaweed?
We forage seaweed off the coast of the Lizard Peninsula. We
make sure that we do this sustainably, as the environment is
our main concern. To this end, we only harvest part of the
different plants, basically giving them a haircut or pruning
them, to allow regrowth. We take our small boat to the
harvest site, then either free dive or harvest from the rocks
around spring low tides using nothing but buckets and
scissors. Seaweed can grow so fast, we recorded regrowth
rates of up to 140% in 4 weeks! We rotate the area and species
we harvest every time to allow the plants to grow back.
What’s your favourite recipe to use
Cornish seaweed in?
A good vegan Indian curry. Make the curry as usual, and add
strips of dried dulse in just before serving. The dulse gives off
an amazing salty, meaty taste and texture, and soaks up the
flavour of the curry. Or a vegan lasagne, where some of the
lasagne sheets are substituted for kelp.
/26
IN SEASON
Seaweed Hollandaise
IN SEASON
Seaweed Butter
/27
Serves: 4
Prep time: 30 minutes
Cook time: 20 minutes
Serves: 2
Cook time: 20mins
Ingredients:/
Method:/
250g unsalted butter
1 clove of garlic, grated
5 egg yolks
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp Seaweed Salt
To ser ve:/
250g asparagus
25g butter
2 eggs, poached
Gently melt diced butter in a pan and remove from the heat. Blitz the egg
yolks, crushed garlic and Dijon mustard in a food processor until smooth
then gradually pour in the melted butter while the processor is blending.
Keep adding until smooth and silky then finish with lemon and a generous
pinch of Seaweed Salt to taste. Keep in a jug covered with the butter foil to
seal from the open air and prevent a skin from forming. Store in a warm
place. If you need to slacken the texture stir in a tablespoon of hot water.
For the asparagus, serve grilled in a pan with butter and a pinch of
Seaweed Salt topped with poached eggs.
More recipes / cornishseasalt.co.uk/recipes
Ingredients:/
250g unsalted butter
1 tbsp fresh parsley, finely
chopped
1 tsp Seaweed Salt
1 tsp lemon zest
Method:/
Remove your pat of butter from the fridge, so that it starts to soften at room
temperature. Mix it in a large bowl with a wooden spoon or electric beater until
lighter and easier to shape. Sprinkle in your Seaweed Salt, chopped herbs and
lemon zest then mix until you have an even distribution. Slightly wet your hands
and roll the butter on a large sheet of baking parchment into a roll 5cm across.
Once you have an even cylindrical shaped seaweed butter, seal the ends with a
twist and return to the fridge or freezer to set.
Use this flavoured butter with bread for the ultimate fish finger butty, grilled
white fish or as a base for white wine sauce for cooking seafood or chicken.
More recipes / cornishseasalt.co.uk/recipes
SA LT
SHAKERS
IN SEASON
Sweet Potato
Toast with
Seaweed Salt
/28 /29
Serves: 8-12
Prep time: 5 minutes
Cook time: 10 minutes
Ingredients:/
3 slices : sweet potato, peeled
1 tsp coconut oil
Pinch of Seaweed Salt
50g spinach leaves, to garnish
In our mission to reduce, reuse
and recycle, we’ve launched new
salt shakers designed for the
dinner table. Compatible with
our Fine Flakes Sea Salt, they are
perfect for restaurants, cafés,
hotels and more! Interested in
stocking them?
Get in touch!
info@cornishseasalt.co.uk
Method:/
Prepare your sweet potato by slicing thinly
enough to fit into your toaster – approximately
1cm thick.
Toast repeatedly until the sweet potato is soft in
the middle and starts to char on the outside.
Normally you should be able to achieve sweet
potato toast within 3-4 toaster repetitions.
Alternatively, grill for 4-5 minutes on each side
until evenly cooked.
Butter with a teaspoon of coconut oil and
season generously with Cornish Seaweed Salt.
Serve with a seasonal green salad.
More recipes / cornishseasalt.co.uk/recipes
Tasting In Quadraphonic:
The Cornish Sea Salt Taste Test
If you are one of those that thinks the difference in salt is a
nonsense, or you’ve never compared salts back to back, risk the
path to geekdom and try this very simple taste test:
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SALT
We are a group of
individuals fighting the
good salty fight. We’re
dispelling myths that salt
is bad for you, educating
the world that all salt
was not born equal and
building an army of
fellow salt geeks to help
spread the word!
Taste Engineer
Cut a tomato or a
piece of cucumber
in half
On one side sprinkle a
good portion (1g) of basic
processed table salt (NaCl)
and on the other a similar
amount of Cornish Sea Salt.
Our salt always comes out on top in this test,
with over 60 minerals, you taste in quadraphonic,
as opposed to simple, one dimensional sodium.
Taste - using your Salty
taste buds
Did you tell
the difference?
If you’ve met Philip Tanswell
AKA the original Salt Geek,
you’ll know about it. Especially
if you’ve brought up the S word
with him.
He has an unrivalled
understanding of the
processes, both natural and
man-made, that go into
making Cornish Sea Salt, from
molecular structure and mineral
profiles to brine concentrations
and health benefits.
“We experience the world via
the transfer of information
through the salts in our bodies.
Using sea salts that contain a
complex range of electrolytes
increases the depth and range
of the salt way geek:/ we experience a person who engages in or discusses salt-related
flavour.” tasks obsessively or with great attention to technical detail.
WIN A Copy of
Practical Self Sufficiency
by James Strawbridge
Tag us into your Cornish Sea Salt creations on
Instagram using #SaltGeek to be in with a chance
to win a copy of James Strawbridge’s “Practical
Self-Sufficiency: The Complete Guide to Sustainable
Living” and a Cornish Sea Salt bundle.
For more information please contact us on:
sales@cornishseasalt.co.uk or +44 (0)1326 554720
www.cornishseasalt.co.uk
@CornishSea_Salt
cornishseasalt
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