Seaweed – to some it will always be an unglamorous, tangled mess that smells of the seaside, or associated with dubious laverbread that gets whipped out every St David's Day. But the Japanese have long been aware of what a super ingredient it can be; nori, kombu and wakame are staples there, used to make beautiful stocks, to wrap sushi or simply served as a snack.
British chefs are increasingly waking up to the wonders of seaweed, thanks in part to an increased interest in Japanese flavours, but also the realisation that this seemingly exotic, umami ingredient is available on our own doorstep. And though laverbread may have gained a slightly dodgy reputation in the past, a desire to rediscover and reinvent our shared food history has seen chefs creating seaweed recipes with unbound enthusiasm. Here are ten of our favourites.