This is nice, easy and very convenient to have ready. I use it in the Salt & pepper potatoes with a trickle of buttermilk and it is also lovely scattered over grilled steaks, chicken or fish.
Crush the salt in a mortar with a pestle, a bit at a time. Tip into a bowl. Crush half the peppercorns with just one crack and the rest a little more. Mix together with the salt. Store in a closed box. Give it a gentle shake before using.
© 2012 All rights reserved. Published by Murdoch Books.