Dulse, a deep-red sea vegetable, gives a mild salty-savoury flavour to these oatcakes, traditionally cooked along the coastlines of Northern Ireland and the Hebrides.
115 g porridge oats
1/2 tsp baking powder
15 g dried dulse, toasted
30 g unsalted butter, at room temperature
Preheat the oven to 200C/gas 6 and line a baking tray with greaseproof paper.
Tip the oats and baking powder into a food processor and crumble in the dulse. Blitz to a sandy rubble.
Dice the butter into small cubes, add and blitz briefly. With the motor running, pour in enough boiling water to form a soft but not sticky dough.
Roll out to about 3mm thick on a well-floured surface. Stamp out rounds with a 5cm cutter and put on the baking sheet.
Bake for 20-30 minutes until just golden. Transfer to a wire rack to cool.
Recipe: Eleanor Ford Image: Jean Cazals