Seasoned Jan - March 2020


Nose to Tail
Root to Fruit
Reduce, Reuse, Recycle
Salt Geek Society



Rhubarb Umeboshi


Green Vegetable Stir Fry


Serves: 4

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 2

Prep time: 30 minutes

Cook time: 30 minutes





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 /

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.

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