Seaweed Foraging in Cornwall and the Isles of Scilly
Following the success of her book Wild Food Foraging in Cornwall and the Isles of Scilly, Rachel Lambert here introduces us to the fascinating topic of edible seaweeds. This book focuses on sixteen, both known and less familiar varieties, and all found around the coasts of Cornwall and the Isles of Scilly. It is both a detailed guide to their identification and nutritional qualities, and an inspirational recipe book, offering 25 step-by-step recipes, and over 90 photographs.
Seaweed Foraging in Cornwall and the Isles of Scilly is the national winner of the Gourmand World Cookbook Awards 2017 in its category FISH.
Rachel Lambert spent over twenty years in environmental education and community nutrition. She learnt about foraging and local foods in Europe and Asia, and has been teaching wild food 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. Rachel runs Wild Food Foraging, and her courses are highly regarded.
Seaweed Foraging in Cornwall and the Isles of Scilly is published in our Pocket Cornwall series.
- Introduction: Seaweeds in Cornwall and the Isles of Scilly, Choice of Seaweeds, Eating Seaweeds, Seaweeds for Health and Nutrition
- How to Use this Book: Law on Seaweed Foraging, Safety and Sustainability, Drying and Storing Seaweeds, Drying Techniques and Tips
- Notes for the Cook
- Seasonal Picking Chart
- Bladder Wrack/Popweed – Fucus vesiculosus… Chicken Broth; Pickled Bladder Wrack
- Carrageen/Irish Moss – Chondrus crispus/Mastocarpus stellatus… Creamy Mushroom Pâté; Losbter Bisque with Carrageen
- Channel Wrack – Pelvetia canaliculata… Couscous with Orange and Channel Wrack; Seaweed Wrack Mayonnaise
- Dabberlocks – Alaria esculenta… Alaria Kimchee and Red and White Sauerkraut; Crab and Dabberlocks Salad
- Dulse – Palmaria palmata… Sweet Potato Quiche with Dulse; Dulse Dukkah Dhal with Stuffed Chapatis
- Egg Wrack – Ascophyllum nodosum… Egg Wrack Sweet and Savoury Snacks
- Green Sponge Fingers/Velvet Horn – Codium fragile/C. fragile ssp. atlanticum (CF and CFA)… Green Velvet Salad
- Gutweed/Sea Greens – Ulva intestinalis… Sea Vegetable Risotto; Herby Oatcakes with Broad Bean and Sea Greens Dip
- Kelp/Oarweed/Tangle and Forest Kelp – Laminaria digitata and L. hyperborea… Hummus with Kelp
- Laver/Nori – Porphyra species… Swirled Laver Bread Loaf; Nori Rice Balls and Rolls
- Mermaid’s Tresses/Bootlace Weed – Chorda filum… Fiery Mermaid Noodles
- Pepper Dulse – Osmundea pinnatifida/Osmundea hybrida… Potato and Fish Soup with Pepper Dulse; Baked Oysters with Burnt Butter Pepper Dulse Sauce
- Sea Lettuce – Ulva lactuca/Ulva rigida… Sea Lettuce Pizza; Honey-roasted Seaweed
- Sugar Kelp/Poorman’s Weather Glass – Saccharina latissima… Spicy Apple Turnovers with Sugar Kelp and Carrageen Ice Cream
- Thongweed/Sea Spaghetti – Himanthalia elongata… Pan-fried Fish with Sea Spaghetti; Seaweed Tempura with a Wild
- Wireweed – Sargassum muticum… Smoky Stir-fry; Carrot and Sargassum Salad
- References and Further Reading
- Cornish Suppliers, Foraging Courses and Walks
- Acknowledgements, Photo Credits
92 colour photographs
150 x 153 mm
‘full of amazing recipes for easy-to-find seaweeds. … The excellent book follows in the tracks of last year’s Wild Food Foraging in Cornwall and the Isles of Scilly. Both are full of colour photographs, tips and good commonsense advice as well as recipes.’ (Western Morning News, 18.06.16)
‘packed with information. It is very good value… it contains all one needs to know. I can’t recommend it highly enough.’ (The Cornishman, 30.06.16)
‘informative, exciting and packed with recipes to drool over and photos to match. … challenges anyone who claims they don’t like seaweeds’ (MyCornwall, August 2016) You can read the full article on the author’s website.
‘getting something for nothing – much as our forefathers might have done … with coasts among the richest for seaweed in the whole of Britain … all beautifully illustrated as you already know to expect from this publisher.’ (Old Cornwall, Vol. XV, no. 3, Autumn 2016)
‘This book is an intimate voyage to the beaches and the sea. It is well written, and useful. It is a model for books that could be done similarly in other regions and coasts in many countries.’ (Edouard Cointreau, President of the Jury, Gourmand World Cookbook Awards, December 2016)
‘a new award-winning book by master forager Rachel Lambert brings a taste of the delights of our native seaweeds’ (Cornwall Life, February 2017)
‘Rachel Lambert, the Cornish forager, specialises in helping people find treats on the seashore that are truly delicious … her new book of coastal foraging recipes has just won a major national food-wrting prize … It is quite an accolade, the Oscars of food writing, which has over the years been won by Wesctcountry celebrity chefs Hugh Fearnley-Whittingstall and Rick Stein.’ (West, 04.02.17)