Fine salt, harvested from mineral rich sea water. Our fine sea salt offers natural flavour and adds depth of flavour to almost any dish. From meat to salads, from cake to cupcakes, sea salt seasons them all perfectly.
|To preserve the quality of fine sea salt, it’s essential to store it in a cool, dry place away from direct sunlight and heat. Moisture can cause the salt to clump, so it’s advisable to keep it in an airtight container to prevent absorption of atmospheric moisture. Additionally, consider placing a moisture-absorbing agent, such as a silica gel packet, inside the container to further inhibit clumping. Avoid using metal containers as salt can corrode them over time; instead, opt for glass or plastic containers with tight-sealing lids. Regularly check the storage conditions to ensure the salt remains free-flowing and retains its distinct texture and flavor. Proper storage will help maintain the integrity of fine sea salt, ensuring it enhances the flavor of your dishes for an extended period.
| This pack contains 500g of Fine Sea Salt.
Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in needs to go in plastic recycling.
|COUNTRY OF ORIGIN
Here are some recipes using sea salt:
Sea salt roasted pecans
- Preheat oven to 325°F. Toss pecans and melted butter in medium bowl to coat. Add sea salt and toss. Spread pecans in single layer on rimmed baking sheet.
- Bake until fragrant and slightly darkened in color, about 15 minutes. Cool pecans on baking sheet.
Sea salt foccaccia using air fryer
- 350g Strong plain flour
- 1 tsp Dried yeast
- 1 1/4 tsp Fine sea salt
- 3 tbsp Extra virgin olive oil, divided, plus a little extra for greasing
- 225ml Water
- 60ml White wine (or use all water)
- A pinch of Flaked sea salt
Place the flour, yeast, fine sea salt, 2 tablespoons olive oil, water and wine in a bowl. Mix it roughly with a one-handed kneading action for about one to two minutes making sure that everything is well combined. The dough will be sticky.
Cover the bowl with cling film and place it in the fridge to prove for a minimum of 8 hours or up to 24 hours. (For the quick method, prove at room temperature for about 2 hours or until doubled in size.)
Take the dough out of the fridge about 2 hours before you plan to bake the focaccia.
Line the crisping basket with baking parchment coming about 5cm up the sides. It doesn’t need to be neat and perfect. Oil the parchment lightly along with your hands. Take the dough and place it into the crisping basket, spreading it out roughly to the corners. (It will spread further and fill the basket as it proofs).
Cover the crisping basket with cling film and leave to proof at room temperature for a minimum of 2-2 ½ hours. (If you have chosen the quicker proving method, the second prove will be about half an hour or until doubled in volume).
When you are ready to bake the focaccia, mix the remaining 1 tablespoon of olive oil with 1 tablespoon of water and drizzle it over the surface of the focaccia. Use both hands to dimple the dough all over the surface by digging the finger tips in. Sprinkle with sea salt flakes and any additional toppings you may be using.
Make sure the pot is inserted in the unit and close the lid. Select BAKE, set temperature to 190°C and set time to 25 minutes. Select START/STOP to begin preheating.
When the unit beeps to signify it has preheated, place the crisping basket into the pot and close the lid. Check the focaccia after about 18 minutes. It will sound hollow when tapped if cooked and should be nicely browned on top. When the focaccia is cooked, carefully lift the crisping basket out of the unit and remove the focaccia on the baking parchment. Transfer the focaccia onto a cooling rack, removing the parchment from under it. Allow to cool before eating.
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