Category: Main Courses

Sea Spaghetti “Tagliatelle” with Crab

You'll have seen us cooking a really similar recipe with Jamie Oliver on Jamie & Jimmy's Friday Night Feast! We used king prawns when we cooked it with Jamie, but it's awesome with fresh crab too.

Sea Vegetable Risotto


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

Pan-fried Fish with Sea Spaghetti

A complex dish, which is truly a meal in itself. 

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

Smoked Haddock with Chives & Baby Vegetables

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen

“In our modern age it is easy to forget that so much of our food – and cosmetics and drugs – derive from the plant kingdom. In reality much is ‘done’ to them in order to render the products you end up buying. A walk along the beach seems so much more real in lots of ways, not least the simplicity. Indian cooking uses the phrase tempering. The idea is to use spices to season, to enhance, to build the dish. Too often we home cooks think only of salt. Seaweed can and does do a similar job. Go on, experiment.” Hugo Arnold

 

Journalist, Cook and Restaurant Consultant:

Prawns with Land & Sea Spaghetti

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen.

The great thing about sea spaghetti is that it grows really long, so we often see it growing on the surface of the water. We don our wetsuits and dive down to cut it as it grows too deep to pick from the shore.

Kelp wrapped Grilled Fish with egg sauce

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen:

The kelp adds a subtle flavour to the fish while protecting it from over-cooking. White fish with egg and parsley white sauce is a dish my mother cooked particularly well, taking the best from the flavours of organic eggs, fresh fish, and our own milk and parsley. Also a favourite of Stefan Kraan, Manager of the Irish Seaweed Centre.

Filo Pie with Sea Spaghetti, Mushrooms & Apples

Generously donated by Prannie Rhatigan from her book Irish Seaweed Kitchen

Chef Mike Harris surpasses himself with this fascinating and original blend of apple, apricot, nuts, mushrooms, mustard seeds and sea spaghetti encased in delicate and mouth-watering filo pastry. Substantial, not difficult to prepare, and very impressive.

Recipe from Gerry Harrington

Kombu Wrapped Grilled Fish

Generously donated by Prannie Rhatigans  from her book Irish Seaweed Kitchen

The kelp adds a subtle flavour to the fish while protecting it from over cooking. White fish with egg and parsley white sauce is a dish my mother cooked particularly well, taking the best from the flavours of organic eggs, fresh fish, and our own milk and parsley. Also a favourite of Stefan Kraan's, Manager of the Irish Seaweed Centre.

Goan Kombu Fish Curry

A seaweed take on a classic fish curry. The little bits of Kombu adding a wonderful burst of Umami whenever they hit your tongue. 

Pasta Free Kombu Lasagne

This Pasta free version of a classic Lasagne is perfect for anyone who is wheat intolerant or if you are just feeling a little more experimental. Dried kombu will need boiling for 15 mins to soften it up first.