Sprinkle salt and black pepper evenly over chicken.

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Brush or spray the remaining onion slices with oil and sprinkle with salt.

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Sprinkle with salt and serve piping hot with lemon wedges.

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Rub the potatoes with 1 tbsp of the oil and a sprinkle of salt and roast for 20 mins, then add the onion wedges and give the tin a good shake.

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Add 1 cup water and sprinkle with salt.

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Sprinkle lightly with salt, if desired, then transfer the mixture to a medium-sized bowl, and set aside.

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Drizzle with 1 tablespoon of the olive oil, sprinkle with the salt, black pepper, and cayenne, and toss gently to coat.

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In this recipe, Ms. Louis seasons the fish with a slick of olive oil and a sprinkle of fine sea salt.

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Sprinkle each slice with salt and layer on a plate.

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Brush lightly with oil and sprinkle with chopped onions, herbs, salt, pepper and chili flakes according to your own taste.

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