Use this pretty salt to season potatoes and meat or game, including pork, duck and venison, or indeed anything that suits a slight berry flavour. It can be made with other dark berries and would make a fabulous gift for a foodie.

500g fruzio blackberries, frozen or fresh
2-3 sprigs lemon thyme (or regular
thyme)
2-3 bay leaves, fresh or dried
65g rock salt or flaky sea salt

Spread berries in a single layer on oven trays with thyme and bay leaves. Place in oven at 50°C fanbake or in a dehydrator set at 50-55°C (medium) and leave until dry – about 8 hours or overnight. Discard bay leaves and thyme stalks (keep the leaves if desired). If using rock salt, blitz berries with salt to a coarse crumb in a food processor. If using flaky salt, rub berries and salt between your hands and they should crumble to a nice texture. Salt keeps about 1 month in a sealed container. Makes about 1½ cups