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Take a look at some of our dishes

New to seaweed? Then check out our Seaweed Cooking Guide

Or some simple recipe videos?

Crispy Sea Greens

Inspired by our appearance on BBC2's Back to the Land and want to try your hand at cooking with seaweed? Here's a super easy recipe to get you started.

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.

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.

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

Sea Greens & Wild Carrot Seed Bread

The sea lettuce adds a good taste and colour to this loaf. Great with soup, or for picnics.

<![endif]-->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

Honey Roasted Seaweed

A beautifully sweet, though not too sweet, salty though only slightly salty, chewy, crispy seaweed treat!

Herby Oatcakes with Broad Bean and Sea Greens Dip

Delicate sea herbs flavour these companions.

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

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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Crab Cakes, Crispy Seaweed and Wild Tartar Sauce

A classic dish with a few wild spins.

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:

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!

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

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.

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