Salt-Baked Kohlrabi with Caramelised Onion Yoghurt and Poppy seeds

Salt-baking is a fantastic – and fun – technique traditional to many cultures, including those of Turkey, China and southern Italy. The idea is to create a hard crust, like a bespoke baking dish, that steams and seals the flavours. Making salt dough is easy: mix one part salt, one part flour and one part water until it’s the consistency of wet sand, bury your food in it (fish and potatoes work well too), and bake. When it’s done, crack the crust and dig in. Here, roasting kohlrabi on rock salt is a simpler method giving the same flavour-packed result.