- 500g potatoes
- Sea salt
- A bunch of radishes
- A handful of sorrel
- 1 garlic clove
- 1 lemon
- Freshly ground pepper
- 100g wild samphire
- 45g butter
Rock samphire is quite different to marsh samphire, and can have a very strong flavour. If using rock samphire instead, you'll only need a little bit of it in your recipe, or you can use it as a garnish.
1. Scrub the potatoes and chop them into halves or quarters so they are all roughly the same size. Place them in a large pan and cover with cold water. Add a pinch of salt. Cover and bring to the boil. Simmer for 10 mins till the potatoes are tender when pierced with a knife. Drain and refresh under cold water to stop them cooking.
2. While the potatoes are coming to the boil, trim the leaves off the radishes (keep them) then wash and finely slice the radishes. Wash and finely shred a couple of the leaves. Place both in a large bowl.
3. Finely shred the sorrel leaves, discarding any dry, tough stems. Add them to the bowl. Set aside.
4. Peel and finely grate the garlic into a separate small bowl. Zest and juice the lemon in. Add a pinch of salt and pepper and mix together. Trim any woody bases off the samphire, and give the samphire a good rinse.
5. When the potatoes are cooked and are draining, place the pan back on the heat. Add the butter, garlic and lemon and melt together. Then add the samphire. Cook, stirring, for 1-2 mins.
6. Add the potatoes to the bowl with the radishes and sorrel. Add the buttery samphire and toss everything together to coat it in the butter. Serve straight away.