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River Cottage Edible Seashore Handbook

River Cottage Edible Seashore Handbook

About Me: For the forager, the seashore holds surprising culinary potential. In this authoritative, witty book John Wright takes us on a trip to the seaside. Introduced by Hugh Fearnley-Whittingstall, Edible Seashore is destined to join the other handbooks in the series as an indispensable household reference.

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Recipe

Potted Shrimp

added by River Cottage Edible Seashore Handbook

Peeling Brown Shrimps is truly a labour of love, but the results are worth it. The Shrimps will need the barest of flirtations with a pan of boiling salted water – a minute is more than enough – before peeling.

Recipe

Smoked pollack with sea beet

added by River Cottage Edible Seashore Handbook

Sea beet is one of the seaside’s greatest culinary treasures. It is available for most of the year, can be found in large quantities and, best of all, is quite delicious. There are endless possibilities for this versatile plant, but this fishy, creamy recipe takes a lot of beating.

Recipe

Oyster risotto with deep-fried gutweed

added by River Cottage Edible Seashore Handbook

This truly spectacular and luxurious starter is the clincher in any argument about whether raw Oysters are better than cooked Oysters – they aren’t. When preparing the Gutweed, make sure you dry it very well and use a heavy-bottomed, deep pan to fry it in. It spits ferociously (to be honest, it explodes), so do take care!

Recipe

West Country Cider Mussels

added by River Cottage Edible Seashore Handbook

When you have gone to the trouble of collecting your own Mussels, you really want a recipe that brings out the best in them. This Anglicised take on moules marinières, which I pinched straight from The River Cottage Fish Book (they won’t mind), is one of my favourites.

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