Winter brings with it many challenges for foragers who spend their time in land. Strapping on some waders and your toughest waterproof jacket and head for the coast, however, and you will still be able to find plenty to gorge on. As ever, we want to normalise food that is so common and abundant in the wild, and as an island nation it is completely barmy that we don't have seaweed as part of the national diet. This month's seaweed is the delicious Dulse, which can be found across the mid-tidal range and grows in great, purple 'hands'. It's almost translucent flesh is softer than it looks and tastes remarkably like bacon (were that bacon to have been pulled from the sea, obviously)

As dishes go, you can really push dulse to all corners of global cuisine. Think of sushi, stir fries, soups, stews, pasta, pizza, pickled or poached eggs and you really aren't far away. All that is great, but how about a seaweed sandwich? Lightly fry your portion of dulse in butter or oil, season with whatever takes your fancy and serve warm between two slices of crusty bread, with a selection of whatever you'd usually pad out a posh picnic with. Why not even try a BLT but replacing the bacon with this far healthier substitute?