1
Of all the sea herbs we use daily, my favourite is sea beet.
2
To make the filling, wash the sea beet, removing stems if they are thick and tough.
3
Wash and remove the stalks of the sea beet, roll each leaf up tightly and shred finely.
4
Add the sea beet, bring back to the boil, stirring well, then cook for a couple of minutes, until the leaves are soft.
5
The Sea Beet is also a member of this family.
6
Sea beet is the wild ancestor of many common vegetables including beetroot, sugar beet and Swiss chard.
7
Sea beet Mushroom pancake with foraged salad.