Locally sourced marsh samphire - a deliciously salty accompaniment for fish and lamb. Also makes a lovely addition to a new potato salad.
Marsh samphire is more common than rock samphire (marsh samphire often simply going by the name 'samphire'), and grows along estuaries which gives it a distinctly sea-salt taste.Often found in marshes around Norfolk, but Essex and Kent also provide g
Keep refrigerated. Wash before use.
Cook by steaming or boiling the samphire for 2-3 minutes. Toss with butter and serve.
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as