Seaweed Foraging in Cornwall and the Isles of Scilly

With a background in environmental education and community nutrition, Rachel Lambert learnt about foraging in Europe and Asia. She has been teaching wild food and seaweed foraging in Cornwall and the Isles of Scilly since 2007. Seaweeds have always been a particular interest, and she has taken part in seaweed surveys across the region. She runs Wild Food Foraging, and her courses are highly regarded.

Introduction, How to Use this Book, Notes for the Cook, Seasonal Picking Chart; Bladder Wrack/Popweed: Chicken Broth, Pickled Bladder Wrack; Carrageen/Irish Moss: Creamy Mushroom Pate, Lobster Bisque with Carrageen; Channel Wrack: Couscous with Orange and Channel Wrack, Seaweed Wrack Mayonnaise; Dabberlocks: Alaria Kimchee and Red and White Sauerkraut, Crab and Dabberlocks Salad; Dulse: Sweet Potato Quiche with Dulse, Dulse Dukkah Dhal with Stuffed Chapatis; Egg Wrack: Egg Wrack Sweet and Savoury Snacks; Green Sponge Fingers/Velvet Horn: Green Velvet Salad; Gutweed/Sea Greens: Sea Vegetable Risotto, Herby Oatcakes with Broad Bean and Sea Greens Dip; Kelp/Oarweed/Tangle and Forest Kelp: Hummus with Kelp; Laver/Nori: Swirled Laver Bread Loaf, Nori Rice Balls and Rolls; Mermaid's Tresses/Bootlace Weed: Fiery Mermaid Noodles; Pepper Dulse: Potato and Fish Soup with Pepper Dulse, Baked Oysters with Burnt Butter Pepper Dulse Sauce; Sea Lettuce: Sea Lettuce Pizza, Honey-roasted Seaweed; Sugar Kelp/Poorman's Weather Glass: Spicy Apple Turnovers with Sugar Kelp and Carrageen Ice Cream; Thongweed/Sea Spaghetti: Pan-fried Fish with Sea Spaghetti; Seaweed Tempura with a Wild Dipping Sauce; Wireweed: Smoky Stir-fry, Carrot and Sargassum Salad; References and Further Reading; Cornish Suppliers, Foraging Courses and Walks; Acknowledgements, Photo Credits