Seaweed is not a common ingredient in British kitchens, so use this discovery pack and in-depth cookbook to get to grips with these varied and versatile sea vegetables.
The Irish Moss has okra-like flavours which work especially well in fish pies – though the variety also has the same ability as agar agar to set jellies and aspics. The dulse has a rich, red-purple colour and a mineral flavour that becomes sweet and almost nutty when cooked. Use the green, spinach-flavoured Sea Lettuce in soups and pastas, and the vegetative wakame in noodle soups. Surprise yourself with how easily seaweed slips into dishes, and also how useful it is as a pantry staple – taking just 15 minutes to rehydrate into a juicy and glossy vegetable.
- The Seaweed Cookbook
- Organic Irish Moss Seaweed
- Organic Sea Lettuce
- Organic Dulse Seaweed
- Organic Wakame Seaweed From Spain
- Sous Chef Drawstring Bag
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