I don't have a lot of experience using seaweed. We didn't eat it when I was growing up and it's taken me a while to appreciate its intense flavour. However, I now love the stuff and am slowly finding more and more ways to incorporate seaweed into my cooking.

Seaweed is very good for you. It's low in kilojoules, but high in minerals, particularly iodine. Just a small amount of seaweed can add flavour, interest, as well as good nutrition to a meal.

 

I've made Lucy's Carrot and Arame Seaweed Stir-fry on many occasions. Thin strips of carrot are stir-fried with ginger, sesame oil and soy sauce and then rehydrated arame is added at the end. I use slightly less arame than the recipe suggests, to calm down the intensity, but this is a great dish.

I love the look of Kitchn's Wasabi Toasted Nori Crisps. Wasabi horseradish is brushed over pieces of nori seaweed, which is then baked in the oven for about 10 minutes until the chips are crisp and dry. I think this would be a lovely, tasty afternoon snack.

I've made variations on this Quinoa, Avocado and Seaweed Salad. It's one of those flexible dishes, where you can tweak ingredients and quantities, depending on what's in the cupboards. I rarely have ponzu in the house, so usually replace that with a combination of soy sauce and lemon or orange juice. A lovely, filling meal.