The world’s first coffee Mezcal, crafted from 35% Ojo de Dios Mezcal that’s blended with natural Arabica coffee beans, giving rich, dark chocolate notes sprinkled with cinnamon, introducing hints of liquorice, butterscotch and coffee of course. Makes a game-changing Mezcal Espresso Martini.

Although I didn't use any fresh herbs in the cooking, it doesn’t mean that you can’t top off the finished dish with a touch of green. Store your salt & pepper seasoning in sealed spice jars. You can either wash out an old spice jar and once it is fully dry, fill it with your seasoning mix or treat yourself to these fancy spice jars. Just be sure that whatever container you use is airtight.

Heat the oven to 200C (180C fan)/390F/gas 6. Cut the squashes in half, scoop out the seeds then score the flesh all over in a crisscross pattern about 2½cm apart and 2½cm deep. Put the squash halves on a baking tray, brush all over with oil, then season – don’t be too heavy with the salt, though, because miso is already quite salty. Bake for about 40 minutes, until soft. Those who have no experience with chilies or are sensitive to spiciness, take jalapeños or cayenne. They are very aromatic and are also well tolerated by beginners :) Once dried, they will last forever. It will take a couple of weeks, but once completely dry and brittle you can take them down and store them in an open jar in the cupboard almost indefinitely. If left whole they keep their flavour and heat for a long time.

We dried some. Having my own dried chilies in the cupboard - chilies I grew - feels very self-sufficient.

Now build the bruschette. Dress each slice of ciabatta with extra-virgin olive oil, top with some of the soft, cooked squash, then spread it over the bread. Top with a slice of ham, folding it on neatly, then add a splodge of pesto. Give the dressing another whisk, drizzle over everything, and enjoy. Butternut squash nasu dengaku Made with Espadin agave, the pechuga mezcal is distilled a third time with a turkey breast suspended in the still, along with seasonal fruit and spices. It is an homage to Oaxacan tradition – where pechuga (meaning turkey breast) mezcal is drunk at special occasions, such as weddings and quinceaneros. The turkey breast isn’t just for festive flair, however – it also adds flavour and some viscosity to the mezcal.

It’s perfect for finishing a dish with a nice hit of heat, savory, and salty, just before serving. Season your favorite pasta dish with Chili Salt just before serving. A chilli salt made in this way can be placed on the table. So, everybody can take it for himself. Spread in thin layers on raw vegetables, it is a medium-hot poem. Drying chilli salt in the oven 🌶 Wherever you would use salt, and reduce or eliminate the use of other salts in a recipe. It adds a nice bit of heat to sauces and roasted vegetables.Fresh chilies do have a bright and fruity flavor that dried ones just don’t have, so I do recommend going with a fresh one. Can I make this with a dried chili and not soak the chili?

Lemon (or lemon-pepper), lime, orange, rosemary, parsley, basil, sun-dried tomato, mushrooms, vanilla, the possibilities are pretty endless. White salt should now change to a light creamy tone. Now put it in a small bowl. Be careful, it does not steam, but it is very hot. Add a spoonful of sugar and half a spoonful of hot chilli powder to the three spoonfuls of heated salt. In Asian cuisine, the same amount of glutamate is added. Glutamate is a flavor enhancer that is not appreciated by all Europeans or Americans. Rounding 🌶 To prepare the tofu, cube and set on top of kitchen roll to absorb the excess water for at least 10 min, will need to change the kitchen roll after 5 minutes. Then drizzle sesame oil and soy sauce over the tofu and toss. The traditional Italian method, (which is how I learnt this) is to salt it overnight, followed by a very brief vinegar soak. However, on one of my cheffing stints in an Italian restaurant, the head chef combined this method, and that’s what I’ve been doing since. Depending on the spiciness, the homemade spiced salt goes well with fish, meat, pasta, potatoes, spread, salad, soup. Actually, to everything that can tolerate a little spiciness in your opinion.

You can even serve this dish with Salt and Pepper Spring Rolls, Salt and Pepper Chips or Salt and Pepper Tofu! I process the salt with the mortar until it is very fine. It then goes into a small jar and is always handy. I love herb and spice salts. So many salt mills I could not store anywhere :)