A brilliant accompaniment to most fish dishes our samphire will keep happily in the fridge for two or three days, but keep it covered with a damp cloth for freshness.
 
Always give samphire a good wash before cooking to remove any sand or dirt that may be attached. Remove any roots and tough stems, as these are not good to eat. Break up any large pieces to ensure even cooking.
 
The most common way of cooking samphire is to quickly blanch for a couple of minutes in boiling water, but steaming works just as well. Don’t be tempted to add salt to the blanching water as the samphire is salty enough as it is. After blanching, try tossing in a little melted butter or olive oil for extra flavour and richness. We also like it lightly fried so it goes crispy, great with fish and chips.