World Food Innovation Award: Winner- Best New Artisan Food

Hand harvesting and eating Dulse has been a tradition in Scots and Irish culture for centuries. Dulse has a robust salty taste, akin to anchovies, use as a seasoning like a herb or salt - to add a wonderful umami depth to your dishes.

Serving suggestions: Sprinkle on leafy green vegetables or eggs. Try in burgers or to coat roast lamb or steamed salmon.

A natural superfood, hand harvested from the elementally pure, cold seas around Scotland.

Dulse is iodine rich and a source of protein. Iodine contributes to normal functioning of brain and nervous system, skin, thyroid, metabolism and healthy growth in children.

"I found Dulse worked really well with spicy lamb casseroles, linguini, chilli, garlic and shellfish."

Susan Sullivan, Bath

Ingredients: 100 % seaweed (Palmaria Palmata)