This herb mix makes a great gift. It uses all dried herbs and has a 3-4 month shelf life. Traditionally, a Provencal herb mix will include dried lavender buds. I have omitted them here as the long slow cooking highlights the 'camphor' note lavendar has. If you wish to use this herb 'n' salt blend to season a whole chicken for roasting, add 1 teaspoon dried lavender. It's available in good food shops where specialty spices are sold.

Ingredients

• 2 tablespoons white or black peppercorns
• 2 tablespoons flaky salt or 1 tablespoon pouring salt
• 2 teaspoons dried basil
• 1 teaspoon dried marjoram
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds

Method

1. Crush the peppercorns coarsley in a mortar and pestle, spice grinder or peppermill. Stir the pepper together with the salt, basil, marjoram, thyme and fennel seeds.
2. Keep in an airtight container. Also good with fish and chicken.