1 cup soaked sea spaghetti

1 clove garlic, mashed until creamy

1 tbsp olive oil (or less, just enough to coat the spaghetti)

Ground black pepper, to taste

Chopped fresh parsley, or a few pinches dried parsley

1 tbsp pine nuts

1 tbsp hemp seeds (available in healthfood stores – or use whatever seeds you have in the cupboard)

Serves 2 as a side

Mix the garlic, olive oil, pepper and parsley together. Toss with the sea spaghetti, and arrange on a plate. Sprinkle the pine nuts and hemp seeds on top, and serve.

Buy sea spaghetti online, or learn how to forage for it using a good guide book. Jim recommends Sally McKenna’s Extreme Greens: Understanding Seaweeds. Buy through this link and Amazon will donate at least 5% of your purchase price to the RNLI.