Asian sea salt

Combine four simple ingredients for a flavour-packed rub for your favourite meats.

• 6 kaffir lime leaves, shredded
• 2 teaspoons Sichuan peppercorns
• 1/2 teaspoon Chinese five spice
• 40g (1/4 cup) sea salt flakes

1. Step 1

   Preheat oven to 150°C. Place the lime leaves, Sichuan peppercorns, Chinese five spice and salt in a mortar and pound with a pestle until coarsely crushed.

2. Step 2

   Transfer to a baking tray. Bake in oven for 5 minutes or until dry. Set aside to cool completely.

Make a kebab kit by packaging tiny bags of flavoured sea salt with bamboo skewers.

Store in an airtight container in a cool, dark place for up to 3 months.

Variations: Chilli-herb sea salt: Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with 1 tbs chopped fresh thyme, 2 tsp dried oregano and 1 tsp dried red chilli flakes.

Citrus sea salt: Replace the kaffir lime leaves, Sichuan peppercorns and Chinese five spice with the finely grated rind from 1 orange, 1 lemon and 1 1/2 limes.