It's Spring, and that mean's samphire! Other names include sea beans, sea asparagus and even sea pickle. This delicious and slightly odd looking vegetable is an absolutely must. Often naturally occuring instead of farmed, this wonderful commodity grows abundantly on shorelines, in marshy shallows and on salty mudflats. It has a crisp texture and tastes of the sea.
Perfect with firm, meaty white fish such as halbut. Simply blanch the samphire in boiling water, drain, toss with a knob of good quality butter and lightly season. Nothing could be more perfect.
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