What goes on grilled vegetables & corn.

Which salt, and why

• 

  Sea salt No. 03 · 55 g

  Lemon & Rosemary

  Lemon peel and rosemary, bright then herby. The most Mediterranean thing in the drawer, on the most Mediterranean plate.

  Lemon & Rosemary Sea Salt →
• 

  Sea salt No. 02 · 45 g

  Chilli

  Chilli, garlic and Kaffir lime leaves. Savoury first, then a warm heat that builds without taking over the cob.

  Chilli Sea Salt →

How to use it

1. Brush the vegetables or the cob with a little olive oil and grill until charred in places.
2. Lemon & Rosemary for peppers, courgettes and aubergine. Chilli for the corn.
3. Add a pinch while they are still hot, so it sits in the oil.

Ordinary salt cooks. Ours finishes.Our salts are finishing salts. Boiling water and long braises get the ordinary kind.