Some of our favourite sea vegetables and herbs we like to use at the restaurant are; samphire, salty fingers, sea beet, sea aster, Monksbeard, sea purslane and sea fennel. An assortment is best but samphire alone would work wonderfully too.

Bring a pan of salted water to the boil and blanch the sea vegetables for 2 minutes. Shock in ice water and drain well.

Deseed the chillies, chop them finely and dress in the oil.

In a frying pan brown the breadcrumbs and dulse until golden and fragrant. Finish with the vinegar for the last minute of frying.

Split the burrata’s in half on the plates and season with salt and pepper. Dress the sea vegetables with the diced chillies and oil and place on top of the burrata. Finish with the dulse breadcrumbs and serve.

Serve with a glass of Bacchus.