If you're ready to take slow roasting up a notch, it's time to explore salt roasting. This lesser-known technique involves encasing vegetables in a crust of salt before roasting them low and slow.

Salt-baking, as the name suggests, is the practice of baking food in a thick crust of salt. This ancient technique is ...

Divide the salt crust into 3 equal pieces. Dust a sheet of parchment or wax paper with flour, place a piece of dough between two sheets of parchment, and roll with a rolling pin into a circular ...

When the beetroot has cooked, bash the salt crust with the edge of a spoon until ... then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes ...

Heat the vegetable oil in a frying pan over a medium ... To serve, carefully remove the salt crust from the sea bass using a sharp knife and a fork, brushing any excess salt away from the skin ...

leaving a small border around the edge for the crust. Sprinkle mozzarella cheese over the sauce. Add the stir-fried Harvestime All-in-one-Pot Mixed Vegetables and season with salt, pepper ...