By Andy Waugh, forager and chef-owner of Sixes and Mac & Wild restaurants You don't have to use seaweed for this recipe, but it is available all year round and it stands up to the richness of the Scotch Beef short rib with its sweet and salty flavour and beautiful texture. You can also pickle all year so make the most of what we have when it is available. Check out the video on Make it Scotch social channels.
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