To celebrate our current Edible Seashores theme and a new competition which gives you the chance to win a fantastic prize from River Cottage, well known forager John Wright has provided one of his favourite seashore recipes…
We are blessed in these islands with a vast and fruitful coastline yet few of us collect for ourselves any of the abundant edible plants and animals that can be found there. It is a very anthropocentric view to consider that the food plants and animals that are left uncollected around our shores are wasted, but it is certainly true that countless tons of vegetables, seaweeds and animals that could be gathered and eaten without any noticeable effect on the populations concerned are left to ‘rot on the vine’. The aim of my book is to encourage the careful collection of some of this bounty.
John Wright, River Cottage Forgaing expert and author of the River Cottage Edible Seashore Handbook.
and toasted sesame seeds
This Japanesey mixture makes a great condiment to sprinkle on fried fish. You can also dip cooked Crab, Lobster or Prawns into it if you like.
Makes 1 bowl
Sunflower or groundnut oil for deep-frying
A handful of Gutweed, rinsed and patted dry
3 tbsp sesame seeds
1 tbsp golden caster sugar
Heat about an 8cm depth of oil in a deep, heavy-bottomed saucepan until it registers 180°C on a frying thermometer, or until a cube of stale white bread dropped into the oil turns golden within a minute. Deep-fry the Gutweed in batches: carefully lower into the pan using tongs and fry for 4–6 seconds only, then remove with a slotted spoon and place on kitchen paper to drain while you deep-fry the rest.
Warm a dry, small frying pan over a medium-high heat and add the sesame seeds. Toast gently, shaking the pan occasionally, for about 40 seconds until golden and fragrant. Tip the Gutweed into a warm bowl, add the toasted