maritima (wild sea beet).
Remove the sauce from the heat, stir in the sea beet and season to taste.
Drop the sea beet into the boiling water, cook for two to three minutes and drain.
Imagine never knowing what, if anything, your next meal was going to be... Sea beet and cockle broth Serves 4 Sea beet or sea spinach, the wild ancestor of vegetables such as beetroot, is abundant on many of our coastlines.
Serve this with some lightly cooked young spinach, or even sea vegetables like sea aster or sea beet.
Finish the dish with a grating of preserved plum before serving immediately, garnished with sea beet leaves, if you like.
Lamb sweetbreads, pan-fried with girolles, were marginally overcooked, but the accompanying sea beet was a revelation – dark, shiny, chard-like leaves with a mild ferric bite.
I don't let this put me off as he grabs a handful of sea beet – a relative of beetroot – from a spot a great dane could probably reach.
As Hider points out: "sea beet is often over-crowded, by removing a certain amount of leaves, we are actually encouraging growth".
Sea beet, or sea spinach, is the genetic ancestor of beetroot, chard and perpetual spinach, and shares similar thick, pointed leaves and firm stems.
The shingle ridge attracts biting stonecrop, sea campion, yellow horned poppy, sea thrift, bird's foot trefoil and sea beet.
