Another Wendyl Nissen special from A Home Companion. This salt was fun to make as I kept running out to the garden to get more herbs; four heaped tablespoons is a lot of fresh herbs. The kitchen smelt amazing the next day. I will definitely make this again though next time I’ll use more finely ground salt as I used rock salt which looked great but you won’t be able to put this mixture in a grinder.

To make herbed salt

4 heaped tablespoons fresh rosemary

4 heaped tablespoons fresh thyme

2 heaped tablespoons fresh oregano or marjoram

12 peeled garlic cloves

500 grams sea salt

Finely chop the herbs and garlic. Mix with the salt in a large bowl and let it stand for 24 hours at room temperature to dry out. Place in airtight containers.

This salt has many uses: season pasta sauces, sprinkle on avocados or tomatoes on toast. Wendyl says that this salt is “best sprinkled on steak before cooking and patted all over a chicken before roasting with a bit sprinkled inside”.