Five ways with simple seasoning

Seafood is right at home with salt - and so are pickles.

SALT AND PEPPER CALAMARI

• 90ml (6 tbsp) flour
• 15ml (1 tbsp) smoked salt

• 5ml (1 tsp) smoked paprika
• 7.5ml (1½ tsp) cracked black pepper

• Oil for shallow frying

• 600g calamari, cut into rings

Mix together the flour, salt paprika and black pepper. Preheat the oil in a pan. Dip the calamari into the flour and coat well and fry the calamari till crispy. Serve immediately with mayonnaise, lemon wedges and chips. Serves 3-4

- Recipe: Jules Mercer

PORTUGUESE BACALHAU STEW

Bacalhau is dried salted cod fillets that are first rinsed, soaked in water for 24 hours and refrigerated before use.

• 600g bacalhau
• 250ml (1 cup) full-cream milk

• 1kg potatoes, peeled and sliced
• 2 large onions, sliced

• 200ml olive oil

• 4 extra-large eggs, boiled, peeled and sliced
• Handful black olives

Place the fish in a non-metallic bowl and cover with water. Soak for 24 hours, in the fridge, draining and replacing the water twice. After this place the fish in a saucepan with enough milk to cover it, then simmer for 7-10 minutes.

 Remove the fish and place the potatoes in the milk and simmer for 15 minutes until just tender. Drain the potatoes and discard cooking liquid. Layer the fish, potatoes and onions in a large ovenproof pan with a lid.

Drizzle with olive oil and bake in a preheated oven of 180°C for 30 minutes. Remove and serve topped with hard-boiled eggs and olives. Serves 4-6

- Recipe: Jules Mercer

VEGETABLE PICKLE

• 45ml (3 tbsp) coarse salt
• 1.25 litres water

• ½ cauliflower, broken into florets
• 4 courgettes, cut into thick diagonal slices

• 1 green and red pepper, cut into thickish strips

• 2 carrots, peeled and sliced
• 1 large stalk of celery, sliced on diagonal
• 2 cloves of garlic, sliced

• 1 red chilli

• Sprigs of fresh thyme

• 2-3 bay leaves

• Spiced vinegar:
• 1 litre white wine vinegar
• 10ml (2 tsp) black peppercorns
• 5ml (1 tsp) mustard seeds
• 3-4 cloves

• 1 knob of ginger, peeled

• 1 cinnamon stick

• 1-2 red chillies, halved

• 85ml ( cup) sugar (or more if you prefer it sweeter)

Stir the salt into the water and bring the brine to a boil, then set aside to cool. Place all the vegetables in a large non-metallic bowl, pour the cold brine over them and allow to stand for 24 hours.

Rinse under cold water and drain well. Pack into sterilised jars, adding garlic, chilli, thyme and bay leaves.

Combine all the ingredients for the spice vinegar in a pan, then bring to the boil and simmer for 5 minutes. Cool completely and pour over the vegetables.

Seal and allow to stand for a couple of weeks before using. Makes 2 large jars

BEETROOT GRAVADLAX

• 1 side (about 750g) fresh salmon (salmon trout works well), pin boned
• 100g (½ cup) sugar
• 175g coarse sea salt
• 10g black peppercorns, coarsely ground

• 60-75ml (4-5 tbsp) vodka

• Large bunch fresh dill, chopped

• Finely grated zest of 2 lemons

• 600g raw beetroot, peeled and grated

Place the salmon skin-side down in a large glass dish. Combine the sugar and salt in a bowl. Add the peppercorns, vodka, dill and zest. Fold in the beetroot.

Using your hands, spread this mixture over the side of salmon, then wrap the fish tightly in plastic wrap and place a heavy wooden board on top to weigh it down. Leave for 3-4 days (less for a smaller side of salmon) before pouring off the marinade and scraping away the beetroot. Slice salmon thinly and serve with brown bread and extra lemon, or in a salad. Serves 8-10 as a starter

WHOLE FISH COOKED IN SALT CRUST

• 1kg whole sustainable fish, gutted and scaled
• Fish seasoning

• 1 lemon, sliced
• Handful fresh fennel fronds

• Handful fresh thyme sprigs

• 480g (4 cups) cake flour
• 250ml (1 cup) coarse salt
• Handful black peppercorns, lightly crushed (optional)

• 3 extra-large egg whites, lightly whisked

• Water, as needed

• 1 egg yolk and a little milk, for glazing

Season the inside of the fish cavity and tuck in the lemon slices, fennel and thyme. In a bowl, combine the flour, salt, peppercorns (if using) and egg whites. Mix well, adding enough water to make a pliable dough.

Roll out dough on a lightly floured surface so that it is large enough to cover the fish. Place fish in the centre and wrap in the dough, trying to keep the fish shape. Seal the edges with a little water.

Place on a baking tray, brush with egg and bake in a preheated oven at 180°C for about 1 hour or until pastry is very crisp. To serve, peel off the pastry crust (it is inedible, just there to keep the fish moist), and serve fish with boiled new potatoes. Serves 6