A great end to Pembrokeshire Fish Week! The sun was shining (where has it gone?) and Ed and Jobina took a group down to the Nevern Estuary to forage for their supper. All sorts of "ingredients" were found culminating in a seafood risotto cooked al fresco on Newport sands with kelp, marsh and rock samphire, sea purslane and Alexander seeds. Cockles, mussels and winkles had been collected the previous afternoon and washed and soaked overnight. It was served up with a salad of sea spinach, nasturtiums and rosehips and washed down with nettle tea. It was particularly great to see the children's enthusiasm for it with them happily trying even the cockles and mussels....fab!