May I remind you all about wonderful samphire? At the moment, I just can't eat enough of the stuff. I love its crisp, slightly salty flavour; the way it piles up high on the plate, and the deep green colour it goes when it's been steamed for a few minutes. "Marsh" samphire is the variety you can buy in the shops, and currently, we're getting ours from the fish counter at Waitrose.
What does it taste like? That's a difficult one. A cross between asparagus and thin green beans, perhaps? It works beautifully with fish, and should be served with melted butter. I have to admit that I'm currently over-fond of eating it raw, and I'm becoming addicted to it's fabulous salty, juicy and buttery taste. Under-cooking it is the way to go. Why isn't it more widely available?
