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SALT DOUGH

Mix the ingredients together and bind with 100ml cold water to form a dough. Roll out the dough on a sheet of baking parchment to a thickness of 2mm, then wrap it around the vegetable or joint of meat until it is completely enclosed. Place the dough-wrapped ingredient on the lined baking sheet and bake for the time given in the recipe.

100g rock salt

200g plain flour

chopped herbs of choice

INGREDIENT	SALT-DOUGH QUANTITY	HERBS/SPICES
Root vegetables	1 quantity	Lavender, nutmeg, thyme, rosemary, bay leaves
Whole fish	1 quantity	Dill, thyme, rosemary, bay leaves, lavender, basil, lemongrass
Whole poultry	2 quantities	Tarragon, thyme, rosemary, oregano, bay leaves
Joints of meat	2 quantities	Lavender, thyme, rosemary, bay leaves