Saturday 25th April 2026 • Promotional Content


Nation’s Favourites Food & Drink Big fl avour with Cornish Sea Salt


17


Cornish Sea Salt is


available in all major supermarkets


Made just metres from the South Coast shoreline of Cornwall, Cornish Sea Salt is a pure and natural variety of salt from the Celtic Seas hand harvested from the clearest grade of ocean water


T e unique fl avour of the crystals and fl akes derives from the special com- position of the water — rich in natural sea minerals and electrolytes. It’s what makes no two sea salts the same. T e type of salt you buy from super-


market shelves and use in cooking is a crucial choice, not only for health but also for fl avour. Philip Tanswell, man- aging director and resident ‘salt geek’ at Cornish Sea Salt, says: “T e reason why sea salt is seen as the healthy alternative if harvested correctly is that it contains a balance of minerals. Processed salts, often called table salt, are normally only made up of sodium and chloride ions. So, if you can cook from scratch


with good ingredients, using a sensi- ble pinch of natural mineralised sea salt, you might not only have every chance of making your food taste good, but it could also help towards your balance of electrolytes. Celebrated for its exceptional taste and quality, Cornish Sea Salt is trust-


PHILIP TANSWELL


CORNISH SEA SALT SPICE-RUBBED SLOW-COOKED LAMB SHOULDER


Cornish Sea Salt is constantly inspired by the latest food trends


ed by chefs in Michelin-starred kitch- ens and loved by home cooks alike. Chefs value the sea salt for the depth, versatility and creative possibilities it brings to dishes. Cornish Sea Salt is a seasoning for professional restau- rant plates as well as everyday cook- ing at home. From the core range of crunchy


crystals and soft fi nishing fl akes to the ever-evolving, deliciously blend- ed seasonings, Cornish Sea Salt is constantly inspired by the latest food trends lighting up social media, new restaurant openings, and by irresisti- ble new fl avour pairings. Why not try this spice-rubbed slow-cooked lamb shoulder recipe, using seasonal spring ingredients, to really show off next time you’re hosting.


INGREDIENTS • 2 tsp cumin seeds • 2 tsp fennel seeds • 2 tsp coriander seeds • 2 tsp smoked paprika • 1 tsp peppercorns • 1 tsp cinnamon • 1 tsp garlic granules • 2 tsp dried thyme • 2 tsp dried mint • 1.7kg lamb shoulder • 3 cloves of garlic • 1 small pack of rosemary • Cornish Sea Salt fl akes


SALT HARVESTING


INSTRUCTIONS 1. Gently toast all of the spices in a dry frying pan until they become really fragrant and then grind in a pestle and mortar.


2. Lay the lamb in an oven tray over any veg you have in the fridge — for example carrots, celery, herbs, leeks and onions. Stud the lamb with sliced garlic cloves and fresh rosemary.


3. Rub the spice mix over the lamb, season generously with Cornish Sea Salt fl akes and drizzle with oil, rubbing it into all the nooks and crannies. Cook for 1 hour uncovered at 150/160C.


4. Pour 50ml water into the tray and cover with damp greaseproof paper, tucking it inside the tray. Cook for 5 hours until you can pull the lamb apart.


Make your spring feast even better with Cornish Sea Salt fl akes cornishseasalt.co.uk instagram.com/cornishsea_salt tiktok.com/@cornishseasalt


5. Finish the lamb with any remain- ing spice blend and a pinch of Cornish Sea Salt fl akes for a punchy fl avour pop.


6. Serve the lamb with buttery new potatoes and some wilted greens.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40