Evelyns


Idle Hands © Seren Charrington-Hollins


“Laverbread is so strongly Welsh that it is now a culinary delight protected by the European Protected Designation of Origin status.”


using gas heating – but the method of cooking is basically the same. Te Gower peninsula, the thumb of


land sticking out under the hand of south-west Wales is the celebrated home of laverbread from the rocky southern shore and cockles from the estuary. Its beaches are picture postcard pretty and well worth a visit. Perhaps while there, you can indulge in a true South Wales breakfast of laverbread, bacon and cockles. If you are a lover of traditional foods


and feeling squeamish about eating green, slimy things or struggle with getting greens into little tummies then my mash potato is a must for you. With such evident health benefits it


makes us wonder why don't we cook with seaweed more? After all it is a bountiful, natural resource, growing freely on rocks around our coastline. Dried seaweed is available in Eastern groceries and health food shops or for a fresh taste of the sea Iain McKellar runs JustSeaweed.com, Britain's only fresh seaweed store, selling rock-grown algaes cut from the waters off the Isle of Bute. Iain is a fountain of knowledge when it comes to seaweed and if you don’t fancy picking your own, his company offers a great way of sampling different fresh seaweeds. Indeed there is even a café dedicated to


seaweed. Café MôR is a little street food outlet at Freshwater Beach in South Pembrokeshire serving up delicacies in- cluding Welshman’s Caviar and Mermaid biscuits, as well as fresh crab and sea veg- etables. Tey run all sorts of seashore for- aging courses and even beach picnics. You can find out more at their website at www.beachfood.co.uk Unlike mushroom-picking, which can


have unpleasant, even fatal, consequences you'll come to no harm with seaweed.


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Although not all the varieties are tasty, none will do you any harm. Seren’s guide to seaweeds to for- age for around Britain Pelvetia (channel wrack) Leafy, fronded algae that holds its finger shape when ‘cooked’ – to prepare, simply rinse through with boiling water and serve as an alternative to cabbage.


Broad kelp A thick and meaty variety that looks like pasta ribbons and requires soak- ing to reduce its salt content, and a thor- ough boiling to make it edible. Great as a stand-alone side vegetable, chopped into chunks in soups, or baked in a very hot oven into delicious crispy strips.


Purple laver With a distinctive flavour like olives and oysters, this smooth and fine variety boils down to a dark green pulp – perfect for making into laver bread, the traditional Welsh dish.


Sea lettuce Bright green algae found in rock pools. With a strong flavour similar to sorrel, it can be added to salads, or pressed and dried into crispy green sheets used to wrap Japanese nori rolls.


Cordia filia (sea spaghetti) Grows in bil- lowing strand in deep waters, so you'll need more than a snorkel to harvest your own. When boiled, it has a crispy bite and the texture of beansprouts. It's green, slimy and something few of us would consider putting in our mouths. But, fol- lowing a string of recent scientific studies into the benefits of seaweed, it could soon be replacing superfood side-dishes such as kale and broccoli.


With seaweed being excellent for your


mind, body and even your skin; there is no better time to eat up your greens. So get some seaweed on the dining table and explore the different varieties and health- giving properties.


Seren Charrington-Hollins is a


professional food historian, broadcaster and food writer. She can be reached at www.foodhistorian.co.uk


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Top tips for foraging your own seaweed


1. Look for a remote stretch of coast that is far from sewerage outfall buoys and mouths of estuaries


2. Look for healthy looking plants that are still attached to the rocks


3. Never collect washed-up or floating seaweed as it can have started to decompose and could be toxic


4. Take a pair of good, sharp scissors with you as they can be good for snipping off the top section of the plant


5. Only take what you need


6. Take a small bucket or bag – I find a bucket is best as it prevents seawater leakage on the way home


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7. Once collected it will need washing in clean, fresh water at least three times before cooking


8. With the exception of laver seaweed most seaweed only needs light steaming


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