The food writers in the Guardian newspaper tickle my 'food bone'. I have baked savoury pies and sourdough breads a la Dan Lepard and whipped up lovely fudge and 'killer' brownies from Nigel Slater. These men are both more than a dab hand in the kitchen and I am all the better baker for it.
I somewhat recently stumbled upon Nigel Slater's take on herbed salts. Below is an extract from a Guardian piece dated 14.4.2013. The bold face print is mine.
Flavoured salts are good with grilled meats, too – and making them is easy. You chop the herb leaves (thyme, rosemary, fennel or lavender buds, perhaps) and mix them one-third to two with salt, let the mixture dry a little, then keep it in a stoppered jar. The process becomes even more interesting when you marry a couple of herbs together or introduce a little spice, or even garlic.