GP recipe: A seaside savoury

Living here on the north coast I am always aware of the sea.

I can see the changing moods of the Atlantic Ocean from the windows of both surgeries. Because the restaurant is named after the coast it seemed fitting to celebrate the sea recently with one of our nibbles that we serve with pre-dinner drinks. These cheese and seaweed wafers are ideal with a glass of chilled white wine. 

Cheese and seaweed wafers 

  1. Preheat the oven to 180°C.
  2. On a non-stick baking sheet spread the cheese in a single layer into eight cigar shapes. Sprinkle the dried seaweed on top and transfer to the oven.
  3. Bake for six or seven minutes until the cheese has melted. Carefully remove the wafers from the baking sheet with a palette knife and transfer to a wire cake rack to cool down and become crisp. Store in an airtight container until needed.

Dr Chris Duckham is a GP in Tongue and Armadale, and runs the restaurant Cote du Nord, Farr Bay Inn, Sutherland 

For eight wafers

110g of Isle of Mull cheddar or Gruyere cheese, coarsely grated

4 tspns finely chopped dried seaweed (from delicatessens or wholefood stores) 

and for wine

Dr Neil Wright, a GP in Stoke on Trent, advises:

‘These would go well with a young red Cru Beaujolais, served lightly chilled. Juicy with just a hint of spice, but avoid the mass produced supermarket variety.’

Dr Raanan Gillon, a retired GP from London, says: ‘You could partner this with several types of wine — white and red. I would choose the gooseberry aroma of a

New Zealand Sauvignon Blanc, or the black cherry overtones in a light Chilean Pinot Noir, served cold.’

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