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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