Sichuan Spice Salt

• 2 tablespoons sea salt
• 2 teaspoons Sichuan peppercorns
• 1 tea

Dry-roast sea salt and peppercorns over gentle heat until fragrant and lightly coloured. Cool. Grind to a fine powder, then pass through a fine mesh sieve and discard husks. Mix with five-spice powder and store in a sealed jar.