Tip: Rock samphire is quite different to marsh samphire and can have a very strong flavour, so if using this instead, you'll only need a little bit of it in your recipe or you can use it as a garnish.
1. Buttery side: This is the easiest way to cook samphire. Simmer in boiling water for 5 mins. Drain. Rinse. Toss with butter. Beautiful as a side to fish, lamb or tossed into a summer veg salad.
2. Super salad: Cook your samphire as above. Gloss with olive oil instead of butter. Toss with halved cherry tomatoes and a good bit of freshly ground pepper. Mix everything well with your hands to bring out the tomatoes juices. Delicious on its own or with lamb.
3. Fish parcel: Follow the lead from the picture. Get large piece of greaseproof paper or foil (double up the greaseproof for extra protection). Lay a piece of white fish like whiting or pollock on it. Scatter some lemon slices over, a pat of butter, freshly ground pepper, your samphire and a splash of wine. Bundle it up. Set on a roasting tray. Pop in a 200°C/Gas 6 oven for 15 mins and it’ll be beautifully cooked through. Perfect with a crisp lettuce and juicy tomato salad on the side.
4. Wild pasta: Get a pot of pasta on the go. Toss your samphire in with the pasta 5 mins before it’s done. Drain. Toss with butter and nuggets of roasted or tinned wild salmon.