Ingredients (serves 2):

- 2 tablespoons rapeseed oil

- 100g edamami bean spaghetti (or other pulse-based pasta)

- 50g sea aster

- 50g spring onions

- 30g sea purslane picked from stems

- 50g sea blite picked from stems, woodier parts of stems discarded

- 4 teaspoons picked down marjoram flowers

- juice of one lime

Method:

1. Cook the spaghetti in salted water for five minutes, then drain, reserving the water for meadowsweet broth.

2. Wash sea aster and remove stalks and stems; chop all stems, stalks and spring onions into 5mm pieces and fry in oil for 2 minutes.

3. Add sea purslane for a further 30 seconds and then the aster leaf blades.

4. Fold in the cooked pasta and add the lemon juice and marjoram flowers; warm through and serve.