Basic but Impressive · Plan Ahead · Simple Flavours

Rosemary & Lemon Salt


Perfect for adding a little extra flavour to pretty much any meal – a favourite of mine on roasted chicken



250g coarse sea salt

5-6 springs of fresh rosemary

1 lemon zest



  1. Pre-heat the oven to around 120 degrees
  2. Roughly chop the rosemary leaves, and zest the lemon, adding this to a blender with the sea salt
  3. Pulse until the leaves are mostly broken down and the sale is a little finer
  4. Once well mixed, thinly spread the mixture out on a baking tray, and bake in the over for 20 minutes to dry out the mixture
  5. Leave it to cool for around 10 minutes, then either use straight away, or move to an airtight container to keep the flavours fresh for as long as possible

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