17 November 2012. Dried dulse, gathered on the Kent coast, on sale at the Balham Farmers’ Market, south London, at £4 for 25g:
‘The natural rich savoury umami flavour of this seaweed is enhanced by a slow ageing process. With such an intense flavour dulse should be considered a spice, however it also adds an excellent texture to any dish: more or less chewy, depending on cooking time. Chop/shred or tear in pieces of the desired size then fry or boil. Add to mashed potatoes, beef and tomato dishes, soups, salads, casseroles and pasta.’
The same stall – Forager, www.forager.org.uk – also sold dried carrageen, kelp and laver.

Image: dulse, apparently imported from France, on sale at the Whole Food Market, Kensington High Street, Royal Borough of Kensington and Chelsea, London; May 2016.