Hebridean Dulse Broth
Place the dried dulse in a bowl of water and leave for 5 to 10 minutes.
Drain and put in a saucepan with water and boil for 10 minutes.
Peel and boil the potato and mash. When the dulse has cooked, drain.
Mix in the mashed potato, butter and half a teaspoon of the lemon juice. Season with salt and pepper.
Gradually stir in the milk and return to the heat. Gently simmer for 20 minutes, stirring often.
Check the seasoning (no need for salt as the dulse has a salty content) and, if desired, add the rest of the lemon juice.
Serve with crusty bread.
25g dried dulse
1 medium potato
Half - 1 tsp lemon juice