CELEBRATING SOMERSET GOODNESS, TEALS OFFERS RESPONSIBLY SOURCED GOODS

FROM FANTASTIC LOCAL PRODUCERS.

It features a restaurant, food market, butcher, bakery, cheese counter, bottle shop selling wine local cider, and beer, a gift shop with independent-label gifts and healthy food to go. A healthy kitchen will serve nourishing plates from across the region.

We can’t wait to welcome you, through our doors to sample the local produce and enjoy the orchard. If you fancy a trip out with a friend or an alternative to shopping in the supermarkets this is a great destination worth exploring.

CALL US 01963 361755

GENERAL ENQUIRIES hello@teals.co.uk

OPENING TIMES 8am-6pm 7 days a week

Pickled Ogo

Tom Matkevich, The Green

This simple recipe utilises a stunning seaweed variety that is extremely high in minerals such as iron and calcium, and is traditionally used in Hawaiian cuisine. It has an incredible texture, like a noodle-shaped marsh samphire! It can be foraged on the Dorset coast and is abundant in certain locations. Especially delicious served with fresh fish or eggs!

Ingredients

500g red ‘ogo’ seaweed

30g fresh ginger, finely sliced

2 garlic cloves, finely sliced

½ medium onion, finely sliced

70g white wine vinegar

50g soy sauce

1 tbsp brown sugar

3 tbsp toasted sesame oil

3 tbsp toasted sesame seeds

Method greenrestaurant.co.uk

1 Wash the seaweed well under a cold tap to remove any debris.

2 Fill a large saucepan with water and bring to the boil. Add the ogo for 10-15 seconds and until it has turned a purplishgreen. Drain and submerge in cold water.

3 Remove the ogo and gently combine with all the other ingredients and place in a jar or container. You may wish to add additional salt, depending on the salinity of your soy sauce. The seaweed will quickly return to a deeper red colour.

4 It can be served after just 3-4 hours but optimum flavour and texture are between 1-5 days.