Salt & vinegar seasoning

Ever wondered why salt & vinegar crisps aren’t soggy? The secret is in this seasoning, which works well with chips, fish, prawns, kale, vegetable crisps or anything battered and deep-fried. Use this salt to season our ‘fakeaway’ fish & chip recipe on p66 or Emma Freud’s salt & vinegar crisp sandwich on p31 . We’ve used malt vinegar for an authentic chip shop flavour, but you can use any type you want. Apple cider vinegar is a delicious seasoning for roast pork, and red wine vinegar is beautiful with beef. If you get a taste for this seasoning, you can make it in much bigger batches. SERVES 20 PREP 5 mins plus drying out NO COOK

6 tbsp ine sea salt

3 tbsp vinegar (we used malt) 1 tbsp corn lour

Put all the ingredients into a small bowl and use a wooden spoon to mix into a paste. Scrape the paste onto a baking tray and leave it uncovered at room temperature for 24 hrs until hardened. Use a fork to break up the hardened mix into a coarse powder. Will keep in an airtight container for up to two months.

Barney, our Food editorat-large, has worked as a chef internationally and is a pro at adapting restaurant recipes to make at home. @barney_desmazery