SEAWEED TEA salt

2 tablespoons crumbled

dried konbu seaweed

2 tablespoons crumbled

dried wakame seaweed

1 teaspoon Marco Polo tea

2 teaspoons sugar

freshly ground pepper

100 g (3½ oz) fleur de sel

This Japanese-inspired salt is especially good with marron, tuna and whiting.You can find the seaweeds in Chinatown or in the Asian section of most major supermarkets.

Place all ingredients except the salt in a spice blender and pulse to a medium-fine powder. Rub the mixture into the salt with your hands. Store in an airtight jar and refrigerate. Use within 2 weeks.

Makes around 110 g (3¾oz)