Seasoned Jan - March 2020

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.


/10

IN SEASON

Tray Bake Chicken

IN SEASON

Chicken Skewers

/11

Serves: 4


Cook time: 40 minutes

Serves: 2



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.


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.


/12

IN SEASON

Chicken Skin Crisps

IN SEASON

Chicken Croquettes

/13

Serves: 4



Serves: 4


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.


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.


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



Serves: 2



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.


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.


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


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.


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



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.


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.


SA LT

SHAKERS

IN SEASON

Sweet Potato

Toast with

Seaweed Salt

/28 /29

Serves: 8-12



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.


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:

/31

1.

2.

3.

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

Seasoned Jan - March 2020

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