irstly, don’t slam your pestle and wind it around. Instead, rock and smash your ingredients by going around the mortar with your pestle to gather any ingredients that have climbed up the sides, then push them back into the middle and continue. When it comes to investing in one, the best — like ours from David Mellor — are made from coarse unpolished granite. This stone creates enough friction to easily and evenly break down any type of ingredient. It’s also nonporous, so it doesn’t retain flavour and is easy to clean by hand.

• ¼ cup of your favourite salt

• ½ tsp dried orange zest

• ½ tsp dried lemon zest

• ½ tsp dried rosemary

• If you are using immediately, and have fresh zest and rosemary on hand, you don't truly need to dry it out, though it might be a little clumpy. If you would like your salt to last for a while, you can dry out your zest and herbs in the oven at its lowest setting for 30 minutes to an hour, or leave on a baking dish on your counter for a few days until dry.

• Add your herbs, citrus zest and salt together, and pummel with your mortar and pestle until well combined. Pour into your salt keeper and use as a finishing salt or drink rim. Try this same method with any herb and citrus combo to brighten up any meal or drink.

HG Cooking Essentials