I was delighted to go foraging with Duncan Smallman, founder of Slate Islands Seaweed, near Portpatrick, on the South-West coast of Scotland.
Duncan and I find huge amounts of dulse and laver (also known as nori), this is the seaweed that can be cooked and then wrapped around sushi. There’s also lots of dabberlocks on the beach, which Duncan tells me is excellent for keeping meat moist and subtly flavoured, good for baked lamb. Duncan cooks some Carrageen (Irish moss) with single cream and a little honey in the boot of his car and it quickly thickens into a sweet, thick, custard.
