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01Cooking salt
Lemon pasta with crispy capers
Serves 2
Ingredients & method
Ingredients
- 200 g spaghetti or other dried pasta
- 2 tbsp capers, drained and thoroughly patted dry
- 3 tbsp olive oil, divided
- 1 lemon, zest and 2 tbsp juice
- 30 g finely grated Parmesan
- Fine cooking salt and black pepper
Method
- Bring a large pot of water to a boil and season with cooking salt. Cook the pasta until just shy of al dente. Reserve a mug of pasta water before draining.
- Heat 1 tbsp oil in a small pan over medium heat. Carefully add the dry capers and fry until crisp, about 3–4 minutes. Lift onto a paper towel.
- In a wide pan, warm the remaining oil with the lemon zest. Add the pasta, lemon juice and a splash of pasta water. Toss until glossy.
- Take off the heat. Add Parmesan gradually, tossing with more pasta water as needed. Taste before adding more salt; the capers and Parmesan bring their own. Finish with capers and pepper.
02Finishing salt
Tomatoes with whipped ricotta
Serves 4 as a starter
Ingredients & method
Ingredients
- 250 g whole-milk ricotta
- 500 g ripe tomatoes
- 3 tbsp olive oil, divided
- 1 tsp finely grated lemon zest
- Fresh basil
- Flaky finishing salt and black pepper
Method
- Whip ricotta with 1 tbsp olive oil and lemon zest until smooth, using a whisk or food processor.
- Cut tomatoes into wedges and thick slices. Spread the ricotta over a serving plate, then arrange the tomatoes on top.
- Spoon over the remaining olive oil. Add torn basil, black pepper and a small pinch of finishing salt just before serving. Taste and adjust.
03Cooking + finishing salt
Salted brown-butter cookies
Makes about 16 cookies
Ingredients & method
Ingredients
- 170 g unsalted butter
- 150 g light brown sugar
- 75 g granulated sugar
- 1 large egg plus 1 egg yolk
- 2 tsp vanilla extract
- 225 g all-purpose flour
- 1/2 tsp baking soda
- 3 g fine cooking salt
- 170 g chopped dark chocolate
- Flaky finishing salt
Method
- Melt the butter in a saucepan over medium heat. Stir as it foams, then remove from the heat when the milk solids turn amber and smell nutty. Transfer to a heatproof bowl. Cool until warm, then add enough water to bring the butter back to 170 g.
- Whisk in both sugars, then the egg, yolk and vanilla. Mix the flour, baking soda and cooking salt separately, then fold into the butter mixture. Fold in the chocolate.
- Cover and chill for at least 2 hours. Heat the oven to 175°C / 350°F. Line two baking sheets with parchment.
- Divide into 16 portions and space well apart. Bake one tray at a time for 11–14 minutes, until the edges are golden and the centers still soft. Add a few flakes of finishing salt and cool on the tray for 10 minutes.
04Cooking + finishing salt
Crispy rosemary potatoes
Serves 4
Ingredients & method
Ingredients
- 750 g small potatoes
- 3 tbsp olive oil
- 2 tsp chopped rosemary
- Fine cooking salt
- Flaky finishing salt and black pepper
Method
- Heat the oven to 220°C / 425°F. Cover potatoes with cold water in a saucepan, season with cooking salt, and simmer until tender, about 15–20 minutes.
- Drain and let steam dry for 5 minutes. Place on an oiled baking sheet and gently flatten with the base of a glass.
- Brush with olive oil and add rosemary and pepper. Roast for 35–45 minutes, turning once, until deeply golden and crisp.
- Taste, then add a small pinch of finishing salt just before serving.
05Cooking salt
White beans with lemon and herbs
Serves 2–3
Ingredients & method
Ingredients
- 2 cans (400 g each) cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 garlic clove, finely sliced
- 100 ml water
- 1 lemon, zest and 1 tbsp juice
- 2 tbsp chopped parsley
- Fine cooking salt and black pepper
Method
- Warm the oil and garlic in a saucepan over medium-low heat for 1–2 minutes, without browning.
- Add the beans and water. Simmer gently for 8–10 minutes, crushing a spoonful of beans to thicken the liquid.
- Stir in the lemon zest, juice and parsley. Taste, then season with cooking salt and pepper. Serve warm with bread.
06Cooking + finishing salt
Roasted carrots with yogurt
Serves 4
Ingredients & method
Ingredients
- 600 g carrots, scrubbed and halved lengthwise if thick
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 200 g plain Greek yogurt
- 1 tbsp lemon juice
- Fresh dill
- Fine cooking salt, flaky finishing salt and black pepper
Method
- Heat the oven to 220°C / 425°F. Toss carrots with olive oil, cumin, a little cooking salt and pepper. Spread on a baking sheet.
- Roast for 25–35 minutes, turning once, until tender and browned at the edges.
- Stir the lemon juice into the yogurt and spread over a serving plate. Add the warm carrots and dill. Finish with a few flakes of salt to taste.
