Tasting notes

Suggestions for how to eat seaweed, from Monica Wilde

Pepper dulse is known as ‘the truffle of the sea.’ It makes a very umami, rich cheese, delicious spread on crackers or melted onto venison.

Thongweed is also called ‘sea spaghetti’ as it can be used like pasta. Eat on its own or mixed with spaghetti, cooked and added to a soup or just cold.

Oarweed can be turned into thin strips and used as tagliatelle. Or wrap a joint of meat in it (just as you would foil) – it will impart flavour to a roast, as well as vitamins and minerals.

You could also make seaweed crisps.

Forest kelp and sugar kelp can be used in place of pasta in lasagne.

Sea lettuce is best dried and eaten as crisps, or crumbled over soups, stews, salads, and fish. It also pickles well.

Dabberlocks seaweed can be used to make savoury oatcakes, which not only taste good but contain iodine.