So very Moorish 13 September 2019 Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
In this week's issue... So very Moorish Stuart Procter and Ben Tish on the North African-inspired cuisine of Fitzrovia’s Norma, the Stafford Collection’s first standalone restaurant
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A seaweed masterclass with Pam Brunton of Inver

16 June 2019 by
A seaweed masterclass with Pam Brunton of Inver

Usually relegated to sushi wrappers, the uses for seaweed are as myriad as the available species. At Inver, near Loch Fyne in Scotland, chef Pam Brunton incorporates them in a variety of ways, and demonstrates two dishes to Michael Raffael

What most chefs know about edible seaweeds would fit on the back of a postcard. Everybody who has eaten sushi will have tasted nori, and kombu (kelp) is a basic ingredient of dashi, the Japanese broth. Porphyra, the reddish alga that turns green when cooked, features in Welsh laverbread, and food processors use carrageen and agar agar as stabilisers.

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