Most of us have eaten food containing seaweed, but few of us will have actually cooked with it, something that BBC Masterchef finalist Fiona Bird is looking to change.
Living in the Hebrides, Bird sources the finest natural produce for all of her recipes. The book combines Bird’s foraging skills with her imaginative recipes to give us simple techniques to incorporate seaweed into our meal plans.
Unlike many recipe books that list the ingredients and leave you to get on with the work, Bird starts with the nitty gritty. She gives us an insight into when and why such a notion was ever taken for the plant and provides valuable guidelines for a novice seaweed handler in the kitchen.
With assistance from her husband, an island doctor, Bird also demonstrates the medicinal properties of seaweed and the beneficial nutrients that they contain.
Informative yet persuasive, Bird has put seaweed at the top of the agenda for those looking to boost their healthy lifestyle regime. It seems that seaweed can be added to almost anything, even marshmallows.
Seaweed in the Kitchen, by Fiona Bird, published by Prospect Books, £12.
[review rating=”4″ align = “left”]
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