Samphire needs only very light cooking. Boil or steam for 3-4 mins, then dress in a little butter, pepper (it doesn’t need salt!) and a squeeze of lemon. As well as eating alongside meat or fish, it’s glorious in a summer salad – try with cherry tomatoes, broad beans, new potatoes and spring onions. Or start the day on the right foot by combining samphire’s salty smack with a creamy poached egg and rich black pudding.
Keep well-wrapped in plastic in the fridge. Eat as soon as possible and certainly within a few days; samphire does not keep for very long. Wash thoroughly before use.
Country of origin
Grown in the United Kingdom.
Need some inspiration
Find out more about samphire as well as some tips and ideas on how to cook with it: Taste the sea with samphire | Wicked Leeks