How To Enjoy Our Seasonings

Seasonally and wildly inspired recipes to try at home

Chilli, Fennel and Orange

Our Chilli, Fennel and Orange Seasoning was our founding spice blend here at The Salt Box, originally inspired by the flavours of Italian porchetta. It’s really versatile and goes well with chicken, pheasant, pork, partridge, white fish, shellfish and vegetables.

Ingredients: Sea Salt, Fennel Seed, Rosemary, Thyme, Garlic Granules, Chilli Flake, Orange Peel


Below are a selection of ideas to get you started.

  • Drizzle your chosen meat with rapeseed oil and sprinkle over a fine covering of Chilli, Fennel and Orange seasoning. Allow to marinade for an hour or so, before grilling over the hot embers of a fire or roasting in a hot oven.

  • Season your roast potatoes with the seasoning before roasting in duck fat, with a split bulb of garlic.

  • A perfect base for brining game birds or poultry – just mix 10g of the seasoning with 15g of sea salt, into 500ml of water. Stir to dissolve and submerge your meat in the brine for up to 1-3 hours. Remove the meat from the brine and pat dry before cooking. The great thing about brining is that it helps retain moisture during cooking. It seasons the meat from the inside out and the salt starts to break down the protein in the muscle, making it more tender.

  • Use the seasoning in a buttermilk marinade for fried turkey toppers (also great with pheasant, rabbit or chicken)

  • Adds incredible flavour to roast or charred green vegetables, for example in this recipe we’ve sprinkled it over Brussel Sprout trees!

  • If creating a Porchetta is a little bit of a challenge, our favourite alternative is on pork belly strips, you can view our Pork Belly Recipe here, served with roast radishes. 

BBQ Barn Blend

Our BBQ Barn Blend is the perfect all rounder for your feasts over fire, whether you’re flash grilling or cooking low and slow. This is our go-to seasoning for a little sweet and a little heat, hitting all the right spots! Works brilliantly stirred through your BBQ sauce base too.

Ingredients: Smoked Paprika, Black Peppercorn, Brown Sugar, Sea Salt, Celery Salt , Cayenne Pepper, Garlic Granules, Mustard Powder, Cumin Seeds

Below are a selection of ideas to get you started.

  • The ultimate classic – rub into a shoulder of venison, pork, kid goat or lamb and marinade overnight before smoking low and slow with a nice chunk of cherry wood. Pull the meat and stir through your favourite sauce before stuffing into buns or flatbreads.

  • Cowboy baked beans – the perfect brunch dish served with eggs on toasted sourdough. Why not give them a go as a winter side to smoked meats?

  • Stir through gently sautéed onions and garlic, as a great base for your next BBQ sauce.

Sweet earthy beetroot is paired with the warmth of horseradish and caraway to make a wonderfully different addition to your feasts. Mix it with oil and use as a marinade, or sprinkle liberally over your favourite fish. This seasoning has a vibrant pink colour. Perfect for oily fish, venison, beef, goat, duck and lamb.

Ingredients: Sea Salt, Dehydrated Beetroot, Brown Sugar, Pink Peppercorn, Thyme, Horseradish, Orange Peel, Garlic, Juniper Berry, Cumin Seeds, Chilli Flake, Caraway Seed


Below are a selection of ideas to get you started.

  • Originally developed as a fish seasoning, to be sed for planking whole sides of Chalk Stream trout and salmon. The fish is rubbed with oil and liberally seasoned with seasoning before being nailed to a plank of untreated wood and stood in front of the fire to bake slowly. You can also season fish fillets, before roasting or grilling on the hob. 

  • Use as a quick marinade for red meat, just rub with a little rapeseed oil and  liberally seasoned with seasoning. It pairs especially well with duck breasts but would be ace sprinkled over venison leg steaks too.

  • Finely grate a beetroot and gently sauté with rapeseed oil, garlic, onion seed and a teaspoon of the seasoning. Allow to cool and stir through some yoghurt for a beetroot raita. Also works well stirred through mayonnaise, or mixed into a coleslaw.

  • Dust a little of the seasoning over one of our favourite Iranian dishes, Beetroot Borani to add an extra depth of flavour.

Pastrami beef is an iconic deli standard across the world, Who wouldn’t want to recreate this deli classic at home? Our pastrami blend is perfect for rubbing all over a hunk of salt beef from your local butcher, but also pairs brilliantly with other low and slow meats. Perfect for duck, boar, beef, goat and venison, smoked until meltingly tender.

Ingredients: Black Peppercorn, Coriander Seed, Brown Sugar, Sea Salt, Smoked Paprika, Garlic Granules, Onion Powder, Mustard Powder


Below are a selection of ideas to get you started.

  • Our pastrami seasoning works wherever you would add pepper in your day to day cooking.

  • Sprinkled onto Venison Smash Burgers as they cook – it’s a firm favourite of ours, plus the kids love it too!

  • A great addition to roasted root vegetables. It also works a treat in our Celeriac Rosti recipe.

  • Cured chalk stream trout in the pastrami seasoning, before cold smoking for a twist on a deli bagel. Stacked high with cream cheese, pickles and cornichons.

About Us

Sustainably minded cooks dedicated to curating unique Feasts Over Fire and Cookery Workshops

The Salt Box is a celebration of seasonal food and open-fire cookery through the coming together of people beneath the trees, creating delicious food from nature’s humble ingredients. We celebrate locally sourced and wild ingredients through our wide range of courses and dining events, in the great outdoors surrounded by crackling fires.