salt

I love salt, especially organic not refined atlantic salt. I've been teased about the copious amount I use.

I'm always intrigued by new combination of flavours and exotic spices.

A few days ago I made this seasoning for a plate of slow roasted potatoes, but I think it's wonderful also on veggies, pasta and tofu.

So, grind with a mortar and pestel or with an electric mixer some hazelnut, pink peppercorns, sel de Guerande  and...voilà! you'll have a mixture as sexy as Florence performing "Suspicious Minds" with Glasvegas.