Samphire is not actually a seaweed but a succulent which grows in tidal zones (estuaries, creeks, etc). It has a nice crunch to it, with a slightly salty flavour and provides a bright vegetable addition to the dinner plate. It can be foraged, but it’s recently become quite trendy so is much more easily available at the fish counter. It goes very well with fish.

This recipe serves 2.

Take a large handful of washed and trimmed samphire and snap into 2-3 cm pieces. Place a knob of butter in a pan (or substitute with olive oil) and stir fry the samphire for around 2-4 minutes, until the samphire starts to soften nicely. Season with sea salt and pepper, add a squeeze of lemon juice.

Serve with a couple of nice pieces of grilled cod on top of the samphire with a garnish of ratatouille on top. You’ll find the recipe for the ratatouille here. A wedge of lemon wouldn’t go amiss either.