Ingredients

Ingredients For the oatcakes

• 75g/2¾oz dried dulse (available from mail-order shops online)

• 250g/9oz plain white flour

• 2 tsp baking powder

• 1 tsp salt

• 250g/9oz jumbo oat flakes

• 100g/4oz ground almonds

• 100g/4oz demerara sugar

• 200g/7oz unsalted butter

• 6 large free-range egg yolks

For the rose hip coulis

• 200g/7oz dried rose hips (available in health food shops and online)

• 30g/1¼oz caster sugar

For the apple jelly

• 300ml/½ pint organic apple juice

• 2 Granny Smith apples, peeled and chopped

• 8g/scant ¼oz agar-agar

For the apple purée

• 5 Granny Smith apples, peeled and sliced

• 5 Gala apples, peeled and sliced

• 25g/1oz caster sugar

• organic apple juice

For the carrageen moss pudding

• 25g/1oz dried carrageen moss, washed, plus extra to serve (available from mail-order shops online)

• 100ml/3½fl oz full-fat milk

• 250ml/9fl oz double cream

• 1 vanilla pod, split lengthways

• 6 free-range egg yolks

• 100g/4oz caster sugar

• 3 large gelatine leaves, soaked in warm water for about 10 minutes, then squeezed

• 10g/¼oz agar-agar

• 250g/9oz buttermilk

• 170ml/6fl oz condensed milk

Description

Recipe Uses 75g/2¾oz Dried Dulse (available From Mail-order Shops Online), 250g/9oz Plain White Flour, 2 Tsp Baking Powder , 1 Tsp Salt, 250g/9oz...

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