Salt

I use two types of salt: fine-grained sea salt for most cooking, and flakes of salt (or fleur de sel, as the French call it—Maldon is a good brand) for sprinkling over kababs and eggs. Bear in mind that the coarser the grain the less it salts, especially if you use a coarse-grained variety such as kosher salt. Avoid the regular Morton salt as it’s a bit too strong. If that’s all you have, use less for the recipes in this book; it’s best to taste as you go, and experiment.