You Will Need
Bring stock, garlic and winged kelp to the boil in a saucepan, add the polenta and cook until it leaves the edge of the saucepan. Add Parmesan, rosemary and seaweed dukkah towards the end of the cooking time.
Spread the paste over a baking sheet lined with baking paper and leave to cool. Cut the polenta in suitable strips, sprinkle the oil over the mixture and bake in the oven for 15 minutes at 220°C/425°F/gas 7.
Roast the pepper chunks. Mix all the ingredients in a blender. Sprinkle a few dulse flakes on top before serving.
Mix the chia seeds with 8 tablespoons water and leave the seeds to infuse in the water for 1 hour. Then mix chia seeds, ground almonds, seabelt flakes and 1 teaspoon of the spice mix. Form the paste into sticks and bake in the oven for 10 minutes at 200°C/400°F/gas 6.