Vegan Scallops with foraged Coastal Wild Herbs; peppery Alexanders, earthy Marsh Samphire, lemony Rock Sapphire and crisp Sea Purslane.
- When you’re feeling waspish about the coast and your gut’s calling for a return. Bring a little coast to the kitchen
- When you’re creating an extravaganza dinner party and want something slightly shonky yet swanky too – understated elegance
- When you’re having a Vegan Seafood home night and it’s time to bring out your best China
Foraging Coastal Wild Herbs are a super addition to the kitchen pantry and used as needed to spruce up dishes. Marsh Samphire is best used picked fresh, or freeze when bought to retain its glow. Likewise, freeze Sea Purslane. Pick Alexanders towards the end of summer. Dehydrate Rock Sapphire. Keep both Alexanders and Rock Sapphire in sealed jar.