Seasoned salt is a simple way to add interest to any meal. Have an experiment and combine your favourite herbs and spices into a salt that you can sprinkle over this and that. This one is particularly beautiful with pork and pork scratchings.
A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.
Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.
Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!
In a dry pan, over a low heat, toast the fennel seeds, lemon peel and chilli flakes for about 5 minutes until fragrant.
Transfer to a pestle and mortar or blender, with 2 tablespoons of salt, until finely ground.