For the creamed kale and seaweed, bring 150ml of salted water to the boil, then add the seaweeds. Take off the heat and leave for 30 minutes or until they’re fully rehydrated. Meanwhile, blanch the kale in a large pan of lightly salted water for 2-3 minutes or until completely tender, then refresh in iced water until completely cold. Drain really well, then drain the seaweed, too. Pat both dry with kitchen paper, then roughly chop. Put 150ml of the kale cream into a pan and gently warm, then tip in the chopped kale and seaweed. Keep warm.