Lichen on the menu?

An interesting article in yesterday’s Independent, following my recent posts about lichens, describes their culinary uses. The very best lichen comes, apparently, from the stomach of a freshly-killed reindeer though there are options for the more squeamish amongst us too. The very wonderful L’Enclume restaurant in Cumbria has experimented with deep-fried lichen though not, unfortunately, on the evening we were there in January

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