Simple and versatile, this recipe for rosemary salt goes all the way back to the beginning when Tom and Phil were planning their first burger restaurant.
Here, Tom runs through how to make it.
Roughly chop the rosemary leaves.
Zest the lemon with a microplane or fine grater.
Add salt, lemon zest and rosemary to a pestle.
Grind the mix with your mortar for a minimum of ten minutes. The longer you give it, the better the flavour and colour.
TIP: If adding to chips, make sure they’re piping hot so you hear the rosemary salt hiss when they touch. It’s also great with breadcrumbs to make a herb crust for fish or lamb.
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