Black Pepper Salt Crust

• 6 tablespoons sea salt
• 3 tablespoons freshly ground black pepper
• 190

Dry-roast the salt and pepper together in a cast-iron frying pan over gentle heat for about 5 minutes until aromatic, stirring often. Cool, then grind in an electric spice grinder to make a fine powder and mix with the rice flour until evenly combined. Store in airtight container until ready to use. Keeps for up to a month.