Dulse

Method

Rinse the dried dulse thoroughly under cold running water to remove any sand and grit, then soak in fresh water for 10 minutes until softened. Drain and roughly chop the dulse into bite-sized pieces. Bring the 500ml of water to a boil in a saucepan and add the chopped dulse, simmering for 20-25 minutes until tender. Drain well in a colander, pressing gently to remove excess moisture. Return the cooked dulse to the pan, stir through the butter, and season generously with salt and black pepper. Serve warm as an accompaniment to boiled potatoes or fish dishes.