The salt will keep for a year and is good sprinkled on roast beef.
250g Course Sea Salt (I used Cornish Sea Salt)
2 tsp Red Peppercorns
4 Star Anise
2 tsp Dried Chili Flakes
Step 1: Sterilise a 500ml jar
Step 2: Mix all ingredients together and place in cooled jar, seal and store in a cool, dry place until Christmas.