After 20 years of making an award-winning sea salt the Lea-Wilson family have put together a collection of recipes on how to showcase this often misunderstood and misused ingredient
Brine, cure and pickle your way through this book, learning to use salt in new ways to make everyday food more vibrant and flavourful. From a sophisticated fennel and almond lasagne to toasted milk cookies, delicate salt marsh lamb to juicy black pepper brined corn, this book brings new techniques and a breath of fresh inspiration to your plate
With every bit as much attention paid to vegetables and sweet dishes, as well as meat and fish, and beautiful photography shot on location on the wild island of Anglesey throughout, this book celebrates the most important ingredient in your kitchen
Author: Lea-Wilson Family
Format: Hardback, 240 pages
