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.
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