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1
Heat up two Himalyan salt blocks, raising the temperature every 15 minutes or so until they reach around 250/500F this can be done in an Aga or alernatively you can heat them gradually on a gas hob.
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2
Prepare the ingredients that you would like to cook on the salt blocks.
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3
In this instance; peel the raw prawns, thinly slice some fillets of raw salmon and wash, peel and slice the raw vegetables.
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4
Once the salt blocks have reached the required temperature use thick oven gloves to move them to the place where you want to cook and rest them on strong, heat-proof stands.
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5
I find people like to participate in cooking their food so, at my supper club, I bring the salt blocks and prepared ingredients to the table and let people cook their own.
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6
Place small quantities of your raw ingredients on each of the salt blocks.
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7
Cook for a few minutes on each side to your taste.
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8
The salt blocks naturally season the food so there is no need to add additional seasoning.
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9
Remove the salmon, prawns and vegetables from the salt blocks onto plates and finish with a squeeze of lemon and a sprinkling of flat leaf parsley.
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10
The salt blocks will stay hot for about 30-40 minutes so, depending on how hungry you are, you can carry on cooking your prepared ingredients as required.
