Preheat oven to 200°C. Cut in half each potato, place in a large bowl, mix the oil, garlic, and Smoked sea salt and toss well. Transfer the potatoes to a shallow baking pan and roast until potatoes are tender when tested with the tip of a knife (about 20 minutes). Serve hot, great with tzatziki dip.
Serve with salad or steamed vegetables. Toast spice 1-2 minute over medium heat. Use mortar and pestle to grind. Transfer to bowl. Add garlic, lime zest, and Smoked sea salt. Infuse 30 minutes. Rub spice mix into the skin of the chicken.
Cover and let marinade 2 hours in refrigerator. Seal Chicken in a hot pan skin side down.
Roast at 220°C for 35 minutes. Serve with a chilli tomato salsa.
Start the yeast of in the warm water and sugar, leave till it starts to bubble.
Add the yeast mix to the shifted flour and smoked salt. Mix with your fingertips until you have dough. Knead this dough for about five minutes then cover and rest for about half hour to 40 minutes.
Dust your bench with more flour and knock back your bread dough, shape it to fit in a tin or shape long like a cigar shape drizzle with Olive oil, rub in with your fingers, then sprinkle with Smoked sea salt, and sprinkle the sliced black olives across the top.
Leave the bread to rise by at least half its own size. Bake at 220°C for 40 minutes.
Great with home-made soup.