Chilli Salt Crust

• 3 large dried chillies, broken
• 1 tablespoon sea salt
• 1 teaspoon

Put the chillies, salt and peppercorns in a frying pan over very low heat and roast slowly for about 5 minutes until fragrant. Cool then grind to a fine powder. Stir in the paprika and rice flour until combined. Store in an airtight container for up to 2 weeks.