Seaweed and Eat It: A Family Foraging and Cooking Adventure

Front Cover
Random House, May 31, 2012 - Cooking - 192 pages

Seaweed And Eat It is the foodie's answer to The Dangerous Book for Boys, and a nostalgic journey of rediscovery for the whole family.

Part cookbook, part natural history guide, with tasty recipes, fascinating folklore and inspiring ideas for seasonal feasts, Seaweed leads the reader through the process of identifying, learning about and cooking unusual and native wild foods.

From discovering edible wild plants and flowers, to creating delicious seasonal feasts, Seaweed puts the fun into foraging and injects a sense of adventure into preparing dinner.

For anyone interested in the origins of their food - or who's shocked by the price of elderflower cordial - this inspirational cookbook will ensure mealtimes are never dull.

This revised edition is black and white.

 

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Contents

DULSE
SEACAPER DIPMakes one large jar
SEA HARVEST SOUPMakes 6 servings
FRENCH ONION SOUP WITH DULSEMakes 6 servings
GREEN SALAD WITH DULSE AND WALNUTSMakes 4 servings
IRISH GRANNYS BROWN SODA BREAD WITH DULSE
COOKING WITH SEAWEED
CARRAGEEN OR IRISH MOSS

WILD GARLIC FOR YOUR HEALTH
COOKING WITH WILD GARLIC
WILD GARLIC SOUPMakes 46 servings
WILD GARLIC BREAD KIDS FAVOURITE
WILD GARLIC PESTOMakes 810 servings
STINGING NETTLES
NETTLES FOR YOUR HEALTH
COOKING WITH NETTLES
BLUE CHEESE SAUCEMakes 46 servings
NETTLE SOUPMakes 6 servings
NETTLE RISOTTOMakes 46 servings
NETTLE ALOOMakes 46 servings
3 GOING GREEN
SPRING GREENS
SPRING GREEN SALAD
DANDELION
COOKING WITH DANDELIONS
JACKBYTHEHEDGE
COOKING WITH HEDGE GARLIC
HEDGE GARLIC SAUCE FOR LAMB
CHICKWEED
COOKING WITH CHICKWEED
CHICKWEED SANDWICH MIX
GROUND ELDER
SORREL
COOKING WITH SORREL
SORREL SAUCE HOLLANDAISEMakes 46 servings
SPRING GREEN TEMPURAMakes 4 servings
SORREL AND CUCUMBER SOUPMakes 6 servings
HAWTHORN
HAWTHORN TABBOULEH
LIVING OFF THE LAND
ROSALINDS GROUND ELDER AND CHICKPEA SALADMakes 4 servings
GOOSEGRASS
SWAMP JUICE
WATERCRESS
WATERCRESS SOUP
SMOKED MACKEREL AND WATERCRESS PIEMakes 6 servings
WATERCRESS MINESTRONEMakes 8 servings
EASTER PUDDING OH HOW OUR TASTES HAVE REFINED
4 BOTTLING BLOSSOMS AND EATING FLOWERS
EDIBLE BLOSSOMS
BOTTLING BLOSSOM
EARLY SPRING BLOSSOMS BLACKTHORN
CRAB APPLE
A SWEET DISTRACTION
SWEET CICELY
MEADOWSWEET
ELDERFLOWER
BLOSSOM CORDIALMakes 15 litres23 pints
WILD NETTLE AND BLACKCURRANT LEAF CORDIALMakes 15 litres23 pints
SILVYS GORSE FLOWER SYRUP CORDIAL AND SORBETMakes 68 servings
COURGETTE AND PECORINO SALAD WITH ELDERFLOWER VINAIGRETTE
BLACKCURRANT LEAF SORBETMakes 68 servings
ELDERFLOWER AND POLENTA CAKEMakes 10 servings
ELDERFLOWER FLAT BREADMakes one large loaf
ELDERFLOWER SORBETMakes 68 servings
DRINKS
ELDERFLOWER CHAMPAGNE
ELDERFLOWER MARTINI
EATING FLOWERS
FLOWER FRITTERSMakes 16 fritters
WILD FLOWER LEAF AND BERRY TEAS
LIME OR LINDEN
DANDELION
DANDELION BLOSSOM SYRUP OR CLOVER BLOSSOM SYRUP
DANDELION BAKLAVA
DANDELION LEAF TEA
LAVENDER
LYNS LAVENDER ICE CREAMMakes 6 servings
ROSE
ROSE PETAL JELLY
ROSE PETAL SYRUP
ROSE ICE CREAM
ROSE WATER
CRYSTALLISED ROSE PETALS
5 STALKING THE SEA GREENS
ALEXANDERS THE GREAT
ALEXANDERS
COOKING WITH ALEXANDERS
LOVE THAT LOVAGE
SCOTS LOVAGE
COOKING WITH LOVAGE
WHITE BEAN AND CHICKEN STEW WITH LOVAGE AND DULSEMakes 6 servings
PIGNUT
COMMON ORACHEAtriplex patula
FLINTSTONES SOUPMakes 6 servings
WILD GREENS SOUFFLÉMakes 4 servings
SEASIDE SAVOURY RICEMakes 4 servings
YOU CANT BEAT SEA BEET SEA BEET
IN SEARCH OF ROCKEDIBLES
ROCK SAMPHIRE
ROCK SAMPHIRE TARTARE SAUCEMakes 46 servings
ROCK SAMPHIRE PICKLEMakes 500ml½ pint serving
MARSH SAMPHIRE OR GLASSWORT
STEAMED SAMPHIRE
6 SEAWEED AND EAT IT
SOLD ON SEAWEED
SEAWEED?
HOW TO IDENTIFY GATHER AND DRY SEAWEED
CARRAGEEN PUDDINGMakes 68 servings
CARRAGEEN AND CINNAMON ICE CREAM
STRAWBERRY AND RASPBERRY JELLYMakes 4 servings
LAVER OR SLOKE OR NORI
COOKING WITH LAVER
TRADITIONAL LAVER BREAD BREAKFAST
LAVER BREAD
SEA LETTUCE
SCALLOP KEBABS WITH SEA LETTUCE WRAPMakes 68 servings
KELPS OR KOMBU
COOKING WITH KELPS
NOODLES AND VEGETABLES IN BROTHMakes 46 servings
WHITE MISO AND WAKAME SOUPMakes 4 servings
DASHI STOCK FOR ASIAN SOUPSMakes 4 servings
SEAWEED FOR YOUR HEALTH
A SEASIDE FORAGING CHALLENGE
7 UTTERLY SHELLFISH
LONGING FOR LOBSTERS
LOBSTERS
CRABS
COOKED DRESSED CRAB
SHRIMPS AND PRAWNS
MOLLUSCS OYSTERS AND MUSSELS
MUSSELS
SEA FORAGE STEWMakes 8 servings
CAMPFIRE MUSSEL AND MUSHROOM SPAGHETTIMakes 46 servings
WINKLES
WHELKS
COCKLES
SEASHORE STOCK
SEAFOOD MAYONNAISEMakes 46 servings
CRAB CAKESMakes 4 servings
SEASHORE BISQUEMakes 46 servings
GRILLED MACKEREL WITH GOOSEBERRY SAUCEMakes 6 servings
8 MUSHROOM SAFARI
FORAGING FOR FUNGI
BOLETES
CEP PENNY BUN OR PORCINI
REDCRACKED BOLETUS
ORANGE BIRCH BOLETE
BAY BOLETUS
SUMMER BOLETUS
PICKLED MUSHROOMS IN OIL
PICKLED MUSHROOMS IN BRINE
COMMON STINKHORN
CHANTERELLE
AMETHYST DECEIVER
CHANTERELLE PUFFMakes 4 servings
JANES CHANTERELLES ON TOASTMakes 46 servings
FIELD MUSHROOM
PARASOL MUSHROOM
HEDGEHOG FUNGUS OR URCHIN OF THE WOODS
SHAGGY INK CAP OR LAWYERS WIG
WOOD BLEWIT
GIANT PUFFBALL
GIANT PUFFBALL FRY UP
COMMON PUFFBALL
CHICKEN OF THE WOODS
MUSHROOM KETCHUP
WILD MUSHROOM SOUPMakes 6 servings
WILD MUSHROOM RAGOUTMakes 4 servings
BUTTERNUT SQUASH AND CEP SOUPMakes 6 servings
BARLEY RISOTTO WITH WILD MUSHROOMSMakes 6 servings
9 BERRIED TREASURE
BERRIES
SUMMER BERRIES
RASPBERRY
GOOSEBERRY
BLACKCURRANT
BLAEBERRY
BLAEBERRY SMOOSHMakes 46 servings
CRANACHANMakes 68 servings
AUTUMN HEDGEROW BERRIES
BLACKBERRY OR BRAMBLE
SMOOTHIEMakes 1 serving
PILTON PUDDING OR AUTUMN PUDDINGMakes 46 servings
VENISON WITH BRAMBLE SAUCEMakes 68 servings
BLACKBERRY CORDIAL
FRUIT AND BERRY CRUMBLESMakes 6 servings
ELDERBERRY
ELDERBERRY ICE CREAMMakes 4 servings
ELDERBERRY SYRUP
OREGON GRAPE
ROSEHIP
ROSEHIP SYRUP
SLOES
DAMSONS
MARY RUNDELLS SLOE AND APPLE JELLY
DUCK BREAST WITH DAMSONSMakes 4 servings
SILVYS SLOE AND WINDFALL APPLE CHEESE
DAMSON SLOE GINVODKA
WILD DAMSON CREAMMakes 68 servings
YUMMY MUFFINSMakes 12 muffins
SHORTBREADMakes 32 slices
WILD FRUIT GRANITASMakes 6 servings
HEDGEROW JAM
List of Recipes
ACKNOWLEDGEMENTS
Copyright

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About the author (2012)

Fiona Houston is a journalist who has written for the New York Times, the Scotsman and Men's Health. She has completed a certificate in Cordon Bleu cookery and currently works for Fast Track 100, profiling the fastest-growing UK businesses, published in The Sunday Times.
Xa Milne has worked for the Independent and is a columnist for the family page of the Scotsman. She learned to cook with AA Gill.

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