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Whortleberry BreadWelsh Laver SoupSkirlie on Mash

A traditional Swedish country bread called Lingon Bröd, moist and easy to make.

This recipe makes 1 family loaf

Kindly contributed by Christina Källåker, Strängnäs, Sweden


Rye flour: 233 g (8 oz)
Wheat flour: 233 g (8 oz)
Baking powder: 7.5 g (1.5 tsps)
Bicarbonate soda / baking soda: 7.5 ml (1.5 tsps)
Seagreens® Culinary Ingredient: 30g (2 tablesps)
Linseed or caraway seed: 100g (3.8 oz)
Raisins: 100 g (3.8 oz)
Sunflower seeds: 100 g (3.8 oz)
Coarse rye flakes: 75 g (2.65 oz)
Coarse ground rye: 75 g (2.6 oz)
Lingonberries or lingonberry conserve: 100- 150g (3.8-9 oz) (or Red Whortleberry)
Treacle: 50 ml (1.5 tablespoons)
Soured milk: 350 ml (12.3 fl oz)
Free range eggs: 2


  1. Mix the dry ingredients in one bowl and the wet ingredients in another
  2. Mix the dry into the wet ingredients
  3. Form the mixture into the desired bread shape and smooth the surface with a floury hand
  4. Bake in a preheated oven at 175°C (340°F) for 1 hour, or until the centre of the bread is dry (if a skewer or knife comes out cleanly)
  5. Let the bread cool on a close-wired or plain baking tray

Useful tip: To sour milk quickly, put 1 tablespoon lemon juice into half pint milk stir, and allow to stand 1 hr.

This traditional Welsh recipe combines fragrant fish stock and butter-fried vegetables It can be vegetarian using additional well-flavoured vegetable stock, or mutton stock can be used instead of fish.

Serves 4 - 6

With permission, from the book Simply Seaweed by Lesley Ellis


Fish stock
Spring onions: 4
Carrot: 1 medium
Butter: 50g (2oz)
Fish trimmings: 1kg (2lb) or cheap white fish 500g (1lb)
Water: 1.2 litres (2 pints)
Dry white wine: 200ml (7 fl oz)
Bouquet Garni : 1

Onion: 1 medium
Potato: 1 medium - large
Carrot: 1
medium Butter: 75g (3oz)
Laver purée: 75g (3oz)
Seagreens® Culinary Ingredient: 1 tablespoon
Freshly ground black pepper
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder
Crusty bread, to serve


  1. First, make the fish stock. Roughly chop the spring onions and carrot. Melt the butter in a large saucepan, add the chopped vegetables and cook until they start to soften. Add the remaining stock ingredients and simmer gently for 30 minutes, skimming the surface occasionally to remove any scum.
  2. Meanwhile, prepare the soup. Chop the onion, potato and carrot. Melt the butter in a frying pan, add the chopped onion, potato and carrot, and cook for 10 minutes, stirring, until they start to colour.
  3. Remove the fish stock from the heat and strain it to remove the fish trimmings, vegetables and bouquet garni. Return the strained stock to the saucepan and stir in the onion, potato, carrot, and the laver purée. Return the saucepan to the heat and simmer for 25 minutes. Season with the Seagreens® Culinary Ingredient and freshly ground black pepper.
  4. Pour the soup into a food processor and process it to a medium consistency. For a fine consistency, use a blender or sieve. Recheckand adjust the seasoning (using Seagreens® Culinary Ingredient in place of salt), then return the soup to the saucepan and bring to simmering point.
  5. Serve with oven-warm crusty bread. Grind Seagreens® Salad & Condiment and pepper to taste.

The name Skirlie is said to describe the ‘skirl’ of Scottish bagpipes, heard in the distance as the dish is stirred during cooking.

Skirlie can be served on its own or with mashed potatoes, or to accompany roasted game

Serves 3 - 4


Butter: Quarter cup
Onion: 1 large
Fine Scottish oatmeal: 1 cup (110 g)
Seagreens® Culinary Ingredient: 2 teaspoons (10g)
Seasoning: fresh coriander or parsley
Seagreens® Salad & Condiment
Seagreens® Condiment Grinder


  1. Finely chop the onion, melt the butter in a pan and fry the chopped onion until light brown.
  2. Mix the Seagreens® Culinary Granules into the oatmeal and add the mixture a little at a time until all the fat is absorbed.
  3. Season and cook for a further 10 minutes without additional salt.
  4. Add fresh coriander or parsley immediately before serving.
  5. Grind Seagreens® Table Condiment for added flavour and nutrition.
  6. Serve over mashed potato.