SWIM FOR YOUR SUPPER Why pcy for your post swim snqck when you cqn forcge for it? Asks Susanne Masters eer derives its flavour from hops and grains but a common seaweed, that most sea swimmers will have stepped over to reach the water, is used to clarify it. lrish Moss (Chondrus crispus) is com- monLy sighted washed up in the high tide line, atthough it is better picked fresh from rocks in the water. Even people who don't make beer can find lrish Moss a usefutkitchen ingredient as a vegetarian alternative to gelatine in terrines and desserts. ln fact, seaside and freshwater swimming spots are home to numerous plants that are worth picking to take home for dinner, or eating straight away in a post swim cook-up. 0pen water swimming and foraging are natural compan- ions as swimming can work up an appetite, and water clean enough for swimming is clean enough for ptants growing in itto be eaten. Foraging can furnish keen cooks with ingre- dients that are not only particularlyfresh, but sometimes hard to find in shops or prohibitively expensive. The most 40 AUG-5EPT 2or3 | H2oPEN
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SWIM FORYOUR SUPPER
Why pcy for your post swim snqck when you cqnforcge for it? Asks Susanne Masters
eer derives its flavour from hops and grains but a
common seaweed, that most sea swimmers willhave stepped over to reach the water, is used toclarify it. lrish Moss (Chondrus crispus) is com-
monLy sighted washed up in the high tide line, atthough it isbetter picked fresh from rocks in the water. Even peoplewho don't make beer can find lrish Moss a usefutkitcheningredient as a vegetarian alternative to gelatine in terrinesand desserts. ln fact, seaside and freshwater swimming
spots are home to numerous plants that are worth pickingto take home for dinner, or eating straight away in a postswim cook-up.
0pen water swimming and foraging are natural compan-ions as swimming can work up an appetite, and water cleanenough for swimming is clean enough for ptants growing in
itto be eaten. Foraging can furnish keen cooks with ingre-dients that are not only particularlyfresh, but sometimeshard to find in shops or prohibitively expensive. The most
40 AUG-5EPT 2or3 | H2oPEN
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