The Mediterranean Collection - 3 sea salts + downloadable Mediterranean cooking guide (Sage, Basil & Thyme)

Cook with instinct.

The Mediterranean Confident Cook Collection gives you everything you need to start cooking by feel and the knowledge to understand why it works.

Three herb salts, hand-blended in small batches from unrefined sea salt and natural herbs. Plus the Mediterranean Confident Cook Guide, seven recipes written specifically around these salts, normally £10, yours free with this kit.

Together, they don't just give you better seasoning. They give you a different way of cooking.

What changes when you season during cooking

Most of us add salt at the end. It's what we were taught, and it's why so much home cooking tastes almost right but never quite there, surface seasoning that the tongue reads as sharp and salty rather than deep and balanced.

These salts are designed to go in as you cook. Salt introduced early moves into the ingredients, seasoning from within and becoming part of the dish rather than a coating on top of it. The result is food that tastes thoroughly seasoned using noticeably less salt overall : often half as much. The herb travels with it, finding the same depth, so what you taste isn't a layer of flavour but flavour itself.

One small habit. A measurably different result.

What's inside

Sage Salt — Deep, savoury and warming. Transforms pork chops, roast chicken, beans and buttery root vegetables.

Basil Salt — Fresh and bright. Lifts tomatoes, pasta, courgettes and eggs with the kind of balance that usually takes much longer to build.

Thyme Salt — Gentle, rounded and endlessly useful. Brings quiet depth to fish, traybakes, roasted potatoes and midweek meals that need to taste like more than they are.

Each jar hand-blended in small batches in Devon. No additives, no fillers.

The Mediterranean Confident Cook Guide — free with this kit

Seven recipes developed specifically around these three salts:

• a white fish traybake, 
  
• roast potatoes, 
  
• sage chicken, 
  
• pork with apples, 
  
• tomato pasta, 
  
• pan-courgettes and more. 

Each one written not just to tell you what to do, but to explain why: why the salt goes in when it does, what the herb is doing at that temperature, how to read the pan rather than the clock.

Normally £10. Included free when you buy the collection.

Why you'll reach for these every day

• Seasons food from within, not just on the surface
• Builds flavour as you cook with less salt, more taste
• Three herbs that cover most of what Mediterranean cooking actually asks for
• Hand-blended in Devon with unrefined sea salt and no additives
• Free recipe guide gives you the technique, not just the ingredients

How to use

Keep the jars beside the hob. Add a pinch when the pan is hot and the ingredients are cooking. Taste. Adjust.

That's the whole method. The guide shows you what it looks like in practice.

The result

Food that feels calm to cook and genuinely satisfying to serve.

Not because you followed a recipe precisely. Because you understood what you were doing.

That's confidence you can taste.