Seaweed is my new condiment of choice. Forget salt. Not only is The Cornish Seaweed Company making its own seaweed salt (a healthier, tastier alternative) but a scattering of sea salad flakes onto and into anything from soups to omelettes, risottos to mash, adds an umami oomph that I often crave from a slug of soy sauce or a teaspoon of Marmite.
A few pinches of seaweed in food is the culinary equivalent of juicing a lorry load of goji berries, diving into a swimming pool of acai or blitzing a thousand blueberries. I exaggerate somewhat, but the nutritional benefits of what is essentially a neglected ‘weed’ are enormous (and anathema to the over-priced health food industry).
Photo courtesy of Shayne House