225g carragheen seaweed

1.1 litres milk

caster sugar

thick cream and good jam to accompany

Put the carragheen, milk and sugar into a pan and bring to a gentle simmer, stirring occasionally for about 20 minutes.

By this time the seaweed should have half “melted”

Strain the liquid into a bowl and place in the fridge to set. It should turn out easily once it has.

Serve with a very rich, thick cream and a blob of the good jam.

This may sound like a bland milk pudding but let me assure you the carragheen gives the dish many particular qualities, some of which are hard to put one’s finger on…

(Recipe from Nose To Tail by Fergus Henderson of the wonderful St John’s Restaurant, London)