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Hailing from Brighton, Wross was a former fisherman and tree surgeon before becoming a forager. “Ever since I can remember, I’ve wanted to be outside.” Wross tells us. He wants others to appreciate the wonders of the great outdoors, even if they’re not partial to foraging themselves. Lucky for us, Wross has donned the wellies for you to bring wild things right to your door.
These salty leaves can be eaten raw. Use them sparingly as a garnish so as not to overwhelm your dish. Blanching or steaming reduces the salty flavours, but avoid boiling which will make the leaves bitter to taste. A pinch of black pepper, a squeeze of lemon or knob of butter will showcase your sea purslane perfectly.
Store in the fridge.