Category: Dulse

Brown Soda Bread with Oatmeal and Dulse

Generously donated by Prannie Rhatigans from her book Irish Seaweed Kitchen
“Start off with 1 teaspoon of dulse and see how you like the result. Add a tablespoon or more as you acquire a taste for it and reduce the salt to a pinch if any at all”.
Makes a 2lb loaf.

My mother Shelagh’s White Soda Bread with Dulse


Generously donated by Prannie Rhatigans from her book Irish Seaweed Kitchen

Dulse was traditionally incorporated into breads and most Irish households bake a version of soda bread, often referred to as “a cake of bread”. My mother, like so many people, bakes bread without measuring anything. She can eyeball the ingredients while chatting and turn out a perfect cake each time. To turn out really good cakes of bread, you have to have a baker’s hand, something akin to a green thumb in gardening. I had to follow her every move to see exactly what amounts she uses and what she does…here it is.

Dulse Dukkah Dhal with stuffed Chapatis

Generously donated by Rachel Lambert© (wildwalks-southwest.co.uk), from her book: Seaweed Foraging in Cornwall and the Isles of Scilly, Alison Hodge 2016 

Mild spices three ways. Dukkah is the name for a sesame-seed-based, spiced condiment.

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Wholemeal Seaweed Bread

The seaweed adds great taste and colour to this loaf. Great with soup, or for picnics. If using Dulse, you will find the bread will taste like bacon!

Potatoes with Mustard Seeds & Dulse

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen

Potatoes and dulse both hold time honoured places of importance in the Irish diet and the combination possibilities of these two ingredients are practically endless. Here is another delicious variation.

Potatoe Cakes

This is a really goo Sunday morning treat served with poached eggs, wilted spinach and fresh baby toms. Dulse has long been used as a vegan alternative to bacon with its salty, smokey, baccony taste so works really well here.