SEAWEED IN THE KITCHEN (PROSPECT BOOKS)

It’s not just the Japanese who cook with seaweed. Historically it has also been an important ingredient in British cooking, not least because in many places it can be simply picked off the shore. This comprehensive guide covers the different seaweed species, how they have been used over time, the nutritional benefits, and a set of recipes including laverbread, biscuits, croutons, curry, fudge, ice cream and treacle tart. A BBC Masterchef finalist who lives in the Scottish Hebrides, Fiona Bird is also the author of The Forager’s Kitchen.