VINTAGE SALT BOWL RECIPES

Steps:

• Heat the oven to 190C/fan170C/gas 5 and line two baking sheets with non-stick baking paper.
• Put 150g softened salted butter, 80g light brown muscovado sugar and 80g granulated sugar into a bowl and beat until creamy.
• Beat in 2 tsp vanilla extract and 1 large egg.
• Sift 225g plain flour, ½ tsp bicarbonate of soda and ¼ tsp salt into the bowl and mix it in with a wooden spoon.
• Add 200g plain chocolate chips or chunks and stir well.
• Use a teaspoon to make small scoops of the mixture, spacing them well apart on the baking trays. This mixture should make about 30 cookies.
• Bake for 8–10 mins until they are light brown on the edges and still slightly soft in the centre if you press them.
• Leave on the tray for a couple of mins to set and then lift onto a cooling rack.

Steps:

• In a large salad bowl, combine lettuces, spinach or watercress, beets and egg; sprinkle with seasoned salt and pepper and toss with dressing (you can spin the bowl if you want).
• Garnish each serving with cherry tomatoes and croutons.
• Dressing: In a blender, combine vinegar, water, applesauce, worcestershire sauce, sherry, seasoned salt, sugar, paprika, garlic powder and hot pepper sauce; blend on high until combined, about 30 seconds.
• With motor running on high, slowly add oil through the pour hole in the lid until combined, about 2 minutes; refrigerate several hours before serving.