Jonathan: No, not my own version of the BBC’s early 1960s April Foolery! Inspired by Fi Bird’s Seaweed in the Kitchen, and the prospect of a 4.1m spring tide revealing the lowest shelf of the shore-line pantry, after lunch we tooled up and tootled down to the beach at Glendale – two miles away but worth the trouble – to harvest spaghetti. Now if I told you exactly where we found it I’d have to conceal in this post a virus that would would start it’s work by killing your computer … But, seriously, we found it after a long walk and only just had enough time to gather in what we needed and a few other delights, and set off back for the van, leaning into the wind and with the sea gathering up the beach behind us. Here you can see, amongst the straps of kelp, a few strands of the orangey-yellow sea spaghetti (though it mostly grows in thick cascades like Rapunzel’s hair, up to 2 metres long), also the glorious pinky red of dulse, and the bright green of sea lettuce. On the way back to the van we came across huge colonies of mussels, so balanced up our load with a bag of those too.Back home I prepared and cooked the mussels, Denise baked (sprinkled with olive oil) dulse and sea-lettuce into a snack of ‘crisps’. The sea spaghetti was cut into short lengths and boiled like green beans: in fact they turn dark green and not only look but taste quite similar to green beans!