Foraged sea spaghetti
Home made vinegar-elderflower here
Wild garlic Alexander’s Rowan berries
Fresh milk from the closest farm
Any form of nut
Sea salt harvested yourself by fundamentally dehydrating sea water
The oil available most locally to you.
This dish is based on the concept of only using ingredients available, literally, on your doorstep and making the most of doing the best you can with what you have.
Boil and wash the sea spaghetti three times
Blitz wild garlic, nuts, salt and oil together to form green rough loose pesto.
Bring the milk to a rolling boil, turn off the heat, add enough vinegar to cuddle the milk, let it rest.
Pass through a cheese cloth to save the ricotta from the whey.
Save the whey to cook the spaghetti in for the final time for nutrients!!!
Chop the Alexander’s finely, Add the pesto, some Alexander’s, salt and rowan berries to a pan and toss in the spaghetti.
Garnish and serve.