Vanilla salt is great in savoury dishes made with seafood, pork or chicken; I like using it when I bake cakes. You can, of course, always use it as a finishing salt.

200g unadulterated sea salt
1 25cm vanilla bean

Tip in the salt into a very dry, non-reactive, airtight container. You can either add a split bean or cut the bean into two, finely grind one piece and mix it into the salt and then put in the other half, or just put the bean in as-is. Seal the bottle and place in a cupboard for a month before using, stirring up the contents every so often. Replace with more sea salt as necessary.