June 24, 2014

New Coastal recipe cards

We have written and designed some new Coastal Recipe Cards. Below is a sample recipe from the pack and some photos from recent courses around the beautiful Yorkshire fishing village of Staithes.



The cards feature 12 of our favourite wild edibles that you can find around our amazing coastline. Each month there is a different wild food for you to identify and collect and on the reverse of the card a delicious recipe to follow. From snacks and cocktails to main courses and deserts, this is a varied collection of recipes with something to suit everyone. The cards cost £5.00 and come in a clear plastic wallet. To buy a set click on the link.


Laver risotto with crispy smoked bacon and poached egg – serves 2-4

laver rissoto

This recipe is Rose’s favourite way to eat Laver, it really is a revelation and well worth the cooking time!

  • 100g Laver
  • 2 shallots skinned and chopped finely
  • 2 cloves of garlic skinned and chopped finely
  • 3 tbsp olive oil
  • 200g Arborio risotto rice
  • 900ml vegetable stock
  • 75g Parmesan cheese, grated
  • 50g butter
  • 8 smoked bacon rashers
  • 4 large eggs

Wash the Laver thoroughly and place in a pan with just enough water to cover – cook gently for 9hrs (add more water as necessary). The laver will be pulpy, drain off any excess water and puree with a stick blender.

On a low heat sauté the shallot and garlic in 2 tablespoons of olive oil until soft but not coloured. While this is cooking heat the stock in a separate pan. Add the rice to the shallot and garlic and stir. Gradually add the stock a little at a time, each time stirring until it is absorbed, after about 15 minutes, the rice will be virtually cooked. At this point turn off the heat and cover the pan. Heat the laver if it is cold. Fry the bacon in the remaining olive oil and keep warm. Stir the laver, butter and parmesan cheese in to the risotto and adjust the seasoning if necessary. Poach the eggs and serve.

To Identify Laverlaver1

There are 3 main types of Laver around our coast. They grow attached to rocks like sheets of brownish purple plastic and can be found at most times of the year. Cut the seaweed from its holdfast with scissors and collect away from areas of pollution (e.g. harbour walls etc)


Photos from the day course on the 12th June and the weekend course 13th – 15th June – great stuff!

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