Svenja's Seaweed Pasta Bake - serves 5-6.

  • 1 onion (chunks)
  • 5 small carrots (cubed)
  • 1 sweet pepper (cubed)
  • 2 heads small broccoli
  • 1 can of tinned tomatoes
  • 4 pinches of Wild Atlantic Seasoning
  • 30 Gramm of sea grass and garlic butter
  • Wild Atlantic Seaweed Oil
  • 1 Tablespoon whipped cream
  • 1 Tablespoon sweet chili sauce
  • 12 thinly sliced cheddar

Saute onions in Wild Atlantic Seaweed Oil.
Place carrots, broccoli, peppers and saute onions in a oven proof dish.
Put tinned tomatoes, Wild Atlantic Seasoning and whipped cream in a pan and bring it to the boil. Add sweet chili sauce.
Part boil pasta.
Mix the raw vegetables, onions and pasta and pour over sauce, allowing it to sink threw the pasta gradually.
Place cheese slices on the top of bake.
Place assembled bake in a pre heated 200 ºC oven for 7 minutes or until cheese melts.


Sea Spaghetti Salad

Place fresh / rehydrated sea spaghetti salad in large pot.
Pour boiling water over, bring to the boil and simmer for 5 minutes.
Rinse sea spaghetti, allow to cool.


  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 and half tablespoons sugar
  •  3 tablespoons of rice vinegar
  • 1 teaspoon lemon juice
  • A half tablespoon sesame oil
  • Chilli flakes
  • Raw finely chopped carrots

Add marinade and carrots to sea spaghetti, toss and allow to sit for one hour before serving.



Sea Grass, Bladderwrack, Banana and Raspberry Ice Cream

  • 2 frozen banans
  • hand full of frozen raspberries
  • 2 teaspoons of honey
  • handful of fresh Sea Grass
  • one tablespoon of dried ground bladderwrack
  • drizzle of Wild Seaweed Oil

Combine all ingredients in a food processor and mix until texture creamy. 

Serve in bowl or cone.



Seafood Crumble with Dillisk, Sea Grass and Garlic Butter

Veloute sauce:

  • 1 liter fish stock
  • 225 ml cream
  • 30 g softened butter
  • 30 g flour

Seafood mixture:

  • 900 g fresh white fish that has been skinned, boned and cut into cubes
  • 200 g grated carrot
  • 150 g leek
  • half cup dillisk, roughly chopped

Crumble topping:

  • 100 g Wild Atlantic Way Sea Grass + garlic butter
  • 150 g breadcrumbs
  • 2 tablespoons chopped fresh parsley

Preheat the oven to 180 degrees

Make a veloute sauce by bringing the stock and cream to the boil. Mix together the butter and the flour, and beat this roux, small pieces, into the liquid. Stir until the sauce thickens.
Steam the fish until just cooked. Grate the carrot and finely slice the leek.
Melt the sea grass and garlic butter for the crumble topping, then stir the bread crumbs into the seagrass and garlic butter. 
Assemble the dish in an ovenproof casserole; gently stir the fish, vegetables and dillisk into the sauce and pour into the casserole dish.
Top with the garlic bread crumbs. Bake for 20 minutes until golden.



Carrot and Dillisk loaf.

  • 25 g dried dillisk
  • 115 g melted butter
  • 4 eggs, beaten
  • 1 large carrot, grated
  • a pinch of salt
  • 50 g caster sugar
  • 250 g plain withe flour
  • 1 and half teaspoons baking powder
  • a little milk if necessary

To prepare the dillisk:

Soak it in fresh water for 5 minutes / or simply use fresh dillisk.                                                                                                                                       Remove dried dillisk from water, dry with kitchen paper and chop finely.                                                                                                                       Reserve soak water.

Prepare oven 190  °C /375 Fahrenheit/ gas 5.                                                                                                                                         Grease and line a 675 g/1 and half lb loaf tin.
Combine the butter, eggs, dillisk, carrots, and salt in mixing bowl. Add sugar if using.
Sieve the flour and baking powder into the mixture, folding gently. If mixture is dry add a little milk or soak water.
Pour into the tin and bake 50-55 mins.                                                                                                                                       Remove and cool in tin or wire rack, slice and serve with butter.

Dillisk is particularly high Vitamin C, Vitamin B12, Calcium and Manganese.



Nori Black Pudding

Cut a large sheet of fresh nori, rinse and pat dry with kitchen towel.
Cut a large slice of black pudding.
Wrap nori sheet around the slice of black pudding, wrap in cling film and put in fridge for one hour.
Remove cling film.
Place in a baking tray in oven of 160 C degrees cook until juices begin to run out of the nori pudding.
Serve hot with mango sauce, and dillisk sea salad (recipe below)


Dillisk Sea Salad

  • a large handful of dried dillisk

Heat Seaweed Oil in a pan.
Fry dilisk until crispy. Serve with fresh mixed garden leaves and Wild Atlantic Way Products Sweet Seaweed Dressing.




Fried dillisk salad with sweet seaweed salad dressing.

Fry dried dillisk in Wild Seaweed Oil, until crisp.
Add washed sea spinach to mixed seasonal leaves.
Toss Wild Atlantic Way Sweet Seaweed Dressing into salad.
Serve immediately .


Avocado and egg with
Wild Atlantic Way Products Sea Seasoning

  • one avocado
  • one egg yolk
  • Wild Seaweed Oil
  • Wild Atlantic Sea Seasoning
  • Wild Seagrass and Garlic Butter
  • Cut avocado in half. Remove core.

Gently rub Wild Seaweed Oil onto avocado.
Place egg yolk in centre of avocado.
Grill until the skin of egg yolk appears crispy.
Sprinkle Wild Atlantic Way Products Sea Seasoning on top, with a knob of Wild Seagrass and Garlic Butter.                                                                                                             Serve warm.



Carrageen orange juice

  • 4 tablespoons  of carrageen jelly
  • 1 tea spoon of local honey
  • 3  fresh oranges

Carrageen Jelly:

Place a handful of rehydrated / fresh carrageen in a pot. Pour boiling water over the carrageen and bring to the boil.
Once boiling point is reached, drop the temperature to a gentle simmer for 10 minutes. 
Sieve off the carrageen, the jelly remains.
Squeeze 3 fresh oranges.
Add carrageen, honey to orange, and mix vigorously with hand blender until fluffy.
Serve cold.


Carrageen cough and colds syrup

  • half a lemon sliced
  • 1 tablespoon of cider vinegar
  • 1 tablespoon of honey 
  • cloves
  • 4 tablespoons of carrageen jelly

Carrageen Jelly:

Place a handful of carrageen in a pot. Pour boiling water over the carrageen and bring to the boil.
Once boiling point is reached, drop the temperature to a gentle simmer for 10 minutes. 
Sieve off the carrageen, the jelly remains.
Punch cloves into the sliced lemon.
In a coffee plunger add lemon, cloves, honey, cider vinegar, and carrageen.
Let it infuse for a few minutes.

Serve it hot.

Nori and Dilisk Brown Bread

Preheat oven at 180 degrees.


  • 500 grms Natural Yougart.
  • Refill empty tun with oats - twice.
  • Tbs treacle.
  • Tbs bread soda.
  • Hand full of seeds.
  • Tbs spoon of Nori and Dislisk.

Lightly mix all ingredients.

Pour into a greased baking tray.

Bake for 40 minutes.

Turn loaf upside down in tin - bake for further 10 minutes.

Cool up side down on a rack.

Dilisk and Nori Brown Bread

Monkfish Kelp Wrap