CHRISTMAS pudding with brandied sea spaghetti and dillisk ice-cream are just some of the seaweed-based dishes that will be gracing Prannie Rhatigan’s table on Christmas Day.

The medical doctor, who has made it a personal mission to revive the popularity of seaweed in the diet, is sharing her culinary secrets with all.

Published just in time for Christmas, ’The Irish Seaweed Kitchen’ introduces the reader to the wealth of goodness that is abundant -- and free -- on the seashore and, according to its author, it is flying off the shelves.

"I am absolutely overwhelmed with the feedback I have been receiving. It has gone way beyond my wildest expectations," said a delighted Ms Rhatigan yesterday.

For the Sligo-born GP and harvester of seaweed, the desire to pass on the knowledge about seaweed goes back to her childhood.

"I grew up using seaweed. My father and mother both believed in its food value and it has always been a part of our diet.

"Here off the west coast we have 12 or 14 seaweeds that taste really good and that are a powerhouse of nutrients," she enthused.

Favourites among the Rhatigan family, and included in the book, are recipes for ginger biscotti with nori, carrot cake sweetened with sugar kelp and brown bread and dillisk ice-cream.

"When people taste these foods they wonder how they have lasted all their lives without them. They find them really delicious but they are also good for you."

- Anita Guidera
Irish Independent
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